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Crème Caramel
Friday, November 13th, 2009Crème Caramel Gerard Crozier Crozier’s New Orleans LA Tender custard hides a layer of golden caramel. You may serve the custards in the cup, with the caramel still hidden, or unmold the custards and reveal the caramel on top. Serves 15 1/2-cup servings Caramel 1/2 cup sugar 1/4 cup water Custard 4 cups milk 1/2 [...]
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 …
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:
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 [...]
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 [...]
Crème Caramel
Monday, July 13th, 2009Crème Caramel Gerard Crozier Crozier´s New Orleans LA Tender custard hides a layer of golden caramel. You may serve the custards in the cup, with the caramel still hidden, or unmold the custards and reveal the caramel on top. Servings: 15 1/2-cup servings Preparation time: 1 hour Caramel 1/2 cup sugar 1/4 cup water Custard [...]
Rum Baba and Spiced Pineapple in Aged Rum Sauce
Monday, June 8th, 2009Rum Baba and Spiced Pineapple in Aged Rum Sauce Alex Stratta, with Christophe Ithurritze Renoir Mirage Hotel Las Vegas, Nevada – This luscious tropical dessert is an update of the classic Babas au Rhum, or rum-soaked savarin. The traditional babas have currants or raisins baked in the buttery yeast dough. The recipe uses a savarin [...]
Coffee-Chocolate Towers
Sunday, June 7th, 2009Coffee-Chocolate Towers Emily Luchetti Farallon San Francisco CA From her new cookbook, A Passion for Desserts (Chronicle Books, October 2003) Professional pastry chefs have access to a lot of cool gadgets and fancy equipment for creating their desserts. This can be frustrating for home cooks when they decide to make a recipe without the same [...]
French Apple Cake with Crunchy Praline Topping and Brandied Creme Anglaise
Monday, June 1st, 2009French Apple Cake with Crunchy Praline Topping and Brandied Creme Anglaise Brian Stapleton The Carolina Inn Chapel Hill NC – Like a tarte tatin, this cake is inverted after baking to reveal caramelized apples. The brandied creme anglaise which sauces the plates is the perfect foil for the cinnamon-laced apples and crunchy pecan praline topping. [...]
