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Chocolate Bourbon and Pecan Cake
Sunday, November 15th, 2009Chocolate Bourbon and Pecan Cake John Draz The Winnetka Grill Winnetka IL This pretty flourless cake is coated with smooth shiny chocolate glaze and studded with pecans. It is flavored with more pecans and bourbon. Serves 12 12 ounces semi-sweet chocolate, chopped 8 ounces (2 sticks) unsalted butter, cut into small pieces 8 eggs, separated [...]
So Good, Haute Patisserie Recipe «
Monday, November 9th, 2009and Jacquy Pfeiffer’s Blue Flowers Earl Gray Tea Macaron. Macarons. Here is his recipe: chocolate macaron. Makes 45 finished macarons 340g Canfectionary sugar 190g American Almond almond flour 170g Aged Egg whites 45g Sucrose … Chef Pfeiffer is the co-founder and dean of The French Pastry School in Chicago. If you can make this recipe you’ve either attended this school already or don’t need to. If you can’t make this recipe but want to learn, check out the school… …
Buche de Noel (Yule Log)
Wednesday, October 28th, 2009Buche de Noel (Yule Log) Daniel Bonnot Bizou New Orleans LA Serves approximately 15 This traditional French dessert is shaped and iced to resemble a log, but inside it is a tender sponge cake moistened with rum syrup and rolled up with buttercream. Chef Bonnot includes miniature meringue mushrooms as garnish; they can be made [...]
Traditional Roast Turkey
Thursday, October 15th, 2009Traditional Roast Turkey Richard Worthington Le Meridien Hotel New Orleans This version of roast turkey celebrates Richard Worthington’s British roots. Three stuffings, two featuring other meats, are used for this quite traditional feast. Serves 10 – 12 Truffle Stuffing 1 pound boneless chicken breast, skinned and minced 2 egg whites 1/2 – 3/4 cup heavy [...]
My coworkers hope to find useful corpulence medicine
Tuesday, October 6th, 2009Source: Chef Kenneth Hunsberger – Oystercatchers, Tampa, Florida. Serves 8. Pastry Wafers 1 cup confectioners’ sugar 1/2 cup all-purpose flour 3 egg whites 1/4 cup (1/2 stick) butter, melted 1/4 teaspoon vanilla extract …
Lobster Souffle
Tuesday, September 1st, 2009Lobster Souffle Daniel Bonnot Chez Daniel Metairie LA In classic French tradition, golden puffed lobster souffles arrive at the table nestled in cornucopias made of white linen napkins. Only a fork is needed to eat this lovely souffle. This recipe seems very long. You are preparing and breaking apart two lobsters, and preparing two sauces [...]
Vacherin
Sunday, August 30th, 2009Vacherin Maurice Delechelle Croissant d´Or New Orleans LA Vacherin is a milk-white cake composed of layers or meringue and whipped cream. It is named for vacherin cheese, which it resembles. There are many variations ‚Äî ice cream is sometimes used as a filling, and various fruits are used to decorate the cakes. The trickiest part [...]
La Symphonie Neptune
Monday, August 10th, 2009La Symphonie Neptune Daniel Bonnot Consultant New Orleans/France/Brazil Beautifully arrayed around a circle of pale sole filled with salmon mousse, the shrimp, scallops, and crawfish (or a mixture of the best fresh seafood available to you locally) are a tribute to the bounty of the sea. Two small side notes: tourneed mushrooms are large round [...]
Chocolate Cream Pie with Meringue Crust
Thursday, August 6th, 2009Chocolate Cream Pie with Meringue Crust Kathy Ruiz Kathy´s, Houston TX Serves 6 Crust 3 egg whites Pinch of salt Pinch of cream of tartar 1/2 cup sugar 1/2 cup chopped pecans 1/2 teaspoon vanilla extract Filling 9 ounces bittersweet or semisweet chocolate, chopped 1/3 cup espresso or strong black coffee 4 eggs, separated, at [...]
