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Saturday, November 14th, 2009
Cinnamon Peach Tart Christian Iser, with Jim Dodge Fournou’s Ovens Stanford Court Hotel San Francisco CA A cinnamon tart shell holds glazed fresh peach sections, a wonderful way to serve fresh peaches. The cinnamon tart shell and glaze would also work well with apple slices or fresh blackberries. Serves 12 Cinnamon Dough 2-1/2 cups all-purpose [...]
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Tags: Aluminum Foil, Apple Slices, Apricot Glaze, Apricot Jam, Coarse Meal, Cup Cold Water, Even Consistency, Ground Cinnamon, Hotel San Francisco, Jim Dodge, Purpose Flour, Raspberry Puree, Ripe Peaches, Stanford Court Hotel San Francisco, Sugar Mixture, Tart Pan, Tart Shell, Vanilla Ice, Vanilla Ice Cream, Water Press
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Tuesday, November 10th, 2009
Poached Pear Stuffed with Ice Cream Gabino Sotelino, Ambria Chicago IL Red with raspberry puree on the top, rich caramel on the bottom, poached pears conceal an ice cream filling. Dark and light chocolate garnish the pears. Serves 4 Pears 2 cups water 2 cups dry white wine 2 cups sugar Zest of 1 lemon [...]
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Tags: Ambria Chicago Il, Caramel Sauce, Chocolate Garnish, Chocolate Sauce, Cocoa Powder, Cup Cocoa, Dark Chocolate, Dessert Plate, Dry White Wine, Heavy Whipping Cream, Lemon Zest, Light Chocolate, Orange 1, Poached Pears, Raspberry Puree, Vanilla Bean, Vanilla Ice, Vanilla Ice Cream, White Chocolate, Winter Pears
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Wednesday, September 30th, 2009
serve in wedges, spooning a little of the chilled raspberry puree around each portion and serving remainder separately. : written by richard sax, photographs by nancy mcfarland. chef: andre soltner, lutece restaurant, new york.
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Tags: Andre Soltner, Celebrity Chefs, Great Chefs, Lutece Restaurant, Lutece Restaurant New York, Mcfarland, Nancy, New Yor, Photographs, Raspberry, Raspberry Puree, Remainder, Richard Sax, Souffle
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Friday, July 10th, 2009
Cinnamon Peach Tart Christian Iser, with Jim Dodge Fournou´s Ovens Stanford Court Hotel San Francisco CA A cinnamon tart shell holds glazed fresh peach sections, a wonderful way to serve fresh peaches. The cinnamon tart shell and glaze would also work well with apple slices or fresh blackberries. Servings: 12 Preparation time: 1-1/4 hours Cinnamon [...]
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Tags: Aluminum Foil, Apple Slices, Apricot Glaze, Apricot Jam, Coarse Meal, Cup Cold Water, Even Consistency, Ground Cinnamon, Hotel San Francisco, Jim Dodge, Purpose Flour, Raspberry Puree, Ripe Peaches, Stanford Court Hotel San Francisco, Sugar Mixture, Tart Pan, Tart Shell, Vanilla Ice, Vanilla Ice Cream, Water Press
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Wednesday, July 8th, 2009
Poached Pear Stuffed with Ice Cream Gabino Sotelino, Ambria Chicago IL Red with raspberry puree on the top, rich caramel on the bottom, poached pears conceal an ice cream filling. Dark and light chocolate garnish the pears. Servings: 4 Preparation Time: 30 minutes Pears 2 cups water 2 cups dry white wine 2 cups sugar [...]
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Tags: Ambria Chicago Il, Caramel Sauce, Chocolate Garnish, Chocolate Sauce, Cocoa Powder, Cup Cocoa, Dark Chocolate, Dessert Plate, Dry White Wine, Heavy Whipping Cream, Lemon Zest, Light Chocolate, Orange 1, Poached Pears, Raspberry Puree, Vanilla Bean, Vanilla Ice, Vanilla Ice Cream, White Chocolate, Winter Pears
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Friday, July 30th, 2010
Serve one scoop of mousse in an almond cookie shell. Garnish with raspberry puree and creme fraiche. Source: Great Chefs of San Francisco, Avon Books, 1984. Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel, : San Francisco, CA …
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Tags: Almond Cookie, Avon Books, Cooking Recipes, Court Hotel, Food Recipes, Garnish, Great Chefs Of San Francisco, Hotel San Francisco, Kobayashi, Masa, Mousse Recipes, Raspberry, Raspberry Puree, San Francisco Ca, Scoop, Shell
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