Search Results
Lemon Zabaglione with Mixed Citrus Fruit
Tuesday, September 29th, 2009Lemon Zabaglione with Mixed Citrus Fruit Luciano Bossegia Cardinale Sao Paulo, Brazil This dessert is filled with bright citrus taste. Orange and grapefruit segments are caramelized, then piled into dessert bowls and covered with lemon zabaglione. Citrus zest and sugar is sprinkled over the tops and browned with a small kitchen torch. You may brown [...]
Apple Complicity
Friday, September 11th, 2009Apple Complicity Hans Schadler The Williamsburg Inn Williamsburg VA Makes 2 baked apples The big apple dessert! Baked apples were a favorite dessert in colonial Virginia. In his updated version, Williamsburg Chef Hans Schadler stuffs the apples with a mixture of diced apples and dried fruits, and serves them with a light cider sauce. Cider [...]
Coffee-Butterfinger Crunch Ice Cream
Wednesday, August 12th, 2009Coffee-Butterfinger Crunch Ice Cream Paul Milne 208 Talbot St. Michaels, Maryland from the Great Chefs of the East cookbook The ingenious part of this easy-to-make ice cream is the texture and flavor added by the candy bars. Any crunchy candy may be used in place of Butterfingers, or you may adapt the concept to your [...]
Green Tea Ice Cream
Saturday, August 8th, 2009Green Tea Ice Cream Yoshi Katsumura Yoshi´s Cafe Chicago IL This refreshing and unusual ice cream is a wonderful finish for a heavy dinner. Chef Yoshi serves his with raspberry sauce and fresh fruit. Use the freshest fruit available locally in season. Serves 15 ‚Äì 18 1 quart milk 1/2 ounce powdered Japanese green tea [...]
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 [...]
President´s Cake
Monday, July 27th, 2009President´s Cake Dominique Leborgne Le Palais du Chocolat Washington, D.C. The only thing more spectacular than the appearance of this chocolate cake is its taste. Flourless chocolate cake is laced with rum syrup and layered with chocolate mousse. A strip of pure chocolate is wrapped around the cake, and it is topped with ruffles of [...]
Milk Chocolate Caramel Creme Brulee
Friday, July 24th, 2009Milk Chocolate Caramel Creme Brulee Kate Chorlton Park Avenue Cafe, New York Crème brulee, with its glassy melted sugar top, is always popular. Shatter the tops on these and you´ll enjoy a creamy chocolate-caramel blend. Cooking in a water bath ensures that the bottom and sides cook evenly. Makes 24 – 2‚” ramekins or 12 [...]
Grand Marnier Souffle
Sunday, July 19th, 2009Grand Marnier Souffle Jean Banchet Le Francais Wheeling IL Remember when the very idea of a souffle seemed difficult? This wonderful orange-scented souffle is simplicity itself. Have the oven heated and the molds prepared ahead of time. Slip into the kitchen and prepare the batter, then set the souffles to baking. Within 20 minutes you´ll [...]
