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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 [...]
Marble Fudge Brownies
Saturday, September 26th, 2009Marble Fudge Brownies Michael Romano Union Square Cafe New York, New York The best brownies are dense, rich, and loaded with chocolate. These fit the bill perfectly, and the swirl of cream cheese adds a visual and flavor cont Source:
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 [...]
Mascarpone-Fig Tart
Saturday, July 25th, 2009Mascarpone-Fig Tart Jody Adams Michela’s Cambridge MA This dessert is redolent with Mediterranean flavors. The hazelnut crust is filled with a mixture of figs, orange juice, Mascarpone cheese, and toasted hazelnuts. Dried figs may be substituted for the fresh figs; increase the amount of orange juice to 1/2 cup if you use dried figs. Makes [...]
Duck Confit with Crepe and Berry Compote
Saturday, June 20th, 2009Duck Confit with Crepe and Berry Compote Michel Marcais Michabelle Hammond LA Shredded duck fills large crepes which are served with mesclun and a pretty sauce of caramelized blueberries and cranberries. Reduced balsamic vinegar is used to drizzle the greens and the plates. The easy berry compote sauce would be equally wonderful with venison, quail, [...]
Roasted Mussels Basquaise
Sunday, May 31st, 2009Roasted Mussels Basquaise Serves 4 2 lbs. Black Mussels 6 oz. Tomato, diced 3 oz. Onion, finely chopped 1 oz. Garlic 8 oz. Chorizo 8 tbsp. Cumin 4 tbsp. Olive oil 8 PC. Green onions, grilled 5 tbsp. Paprika 4 tbsp. Tomato paste 1 qt. Fish stock or clam juice 8 oz. Roasted bell pepper, [...]
Basic Crepes
Tuesday, May 26th, 2009Basic Crepes adapted from Jonathan Eismann Pacific Time Makes 8 to 10 Crepes 1/2 cup all-purpose flour 1/4 cup milk 1/4 cup water 1 tablespoon dry Sake 1 large egg 1 egg yolk 1-1/2 tablespoons peanut oil Pinch of salt 2 to 4 tablespoons unsalted butter To make the crepe batter: In a blender or [...]
Sopa de Crepas de mi mama (My mother's layered crepe party dish)
Friday, January 20th, 2012This version was developed by Ed Bonuso, the original pastry chef at Zarela. 3/4 cup finely ground yellow cornmeal; Pinch of salt; l cup all-purpose flour, sifted before measuring; 4 eggs; 2 cups half and half; l cup milk …
Sopa de Crepas de mi mama (My mother's layered crepe party dish …
Friday, January 20th, 2012This version was developed by Ed Bonuso, the original pastry chef at Zarela. 3/4 cup finely ground yellow cornmeal; Pinch of salt; l cup all-purpose flour, sifted before measuring; 4 eggs; 2 cups half and half; l cup milk 2/3 cup melted butter … (Do not thaw before cooking; add l0 – l5 minutes to baking time.) Serves 8 or more. Number of servings (yield): 8. Meal type: lunch. Culinary tradition: Mexican. Copyright © Zarela Martinez. Recipe by on. …
