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Poached Pear Stuffed with Ice Cream
Tuesday, November 10th, 2009Poached 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 [...]
Bing Cherry Clafouti
Sunday, August 30th, 2009Bing Cherry Clafouti Thierry Rautureau Seattle WA Chef Thierry Rautureau makes the most of Washington´s fresh cherries with this dessert, which he makes with fresh poached cherries. But he also gives instructions for making preserved cherries, which can be used in the clafouti. Clafouti is a traditional French dessert in which cherries are embedded in [...]
Walnut Pie a la Mode
Saturday, July 18th, 2009Walnut Pie a la Mode Max Schacher Kenwood Restaurant and Bar St. Helena CA A classic: walnut pie, with its toasty nut flavor, is served with silky vanilla ice cream. More toasted walnuts and a sprinkle of raspberries complete the presentation. This is a two-crust pie. The pastry is chilled overnight, and the filling is [...]
Poached Pear Stuffed with Ice Cream
Wednesday, July 8th, 2009Poached 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 [...]
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 [...]
Jamaican Rum Pineapple
Friday, June 5th, 2009Jamaican Rum Pineapple – Keegan Gerhard The Windsor Court Hotel New Orleans LA – – Coconut Sorbet 3 cans Coco Lopez 2 quarts whole milk – Caramel Sauce 1-1/2 cups granulated sugar 1 vanilla bean 1/4 cup pineapple juice 3/4 cup mascarpone cheese Zest of 1 lime – To make the sorbet: Open the cans [...]
Browned Cream Cheese Omelet with Vanilla Sauce and Cherries
Saturday, May 30th, 2009Forget all about breakfast: here is a better use for eggs. This sweet omelet, made with the traditional cheesecake combination of cream cheese, sour cream, and lemon zest, is a fluffy alternative to heavy desserts. Simple vanilla sauce and fresh cherries poached with cinnamon and Kirschwasser are the perfect accompaniments.
Ice Cream Variations:
Tuesday, May 26th, 2009Ice Cream Variations: Vanilla Ice Cream Split 1 vanilla bean lengthwise and add it to the cream mixture before cooking. Remove the bean pieces before adding the eggs. Or, stir 1 tablespoon vanilla extract into the chilled ice cream base and freeze in an ice cream machine according to the manufacturer´s directions. Fruit ice cream: [...]
Green Tea Ice Cream
Tuesday, May 26th, 2009Green Tea Ice Cream Gale O´Malley Hilton Hawaiian Village Honolulu HI Makes 1-1/2 pints 2 cups heavy (whipping) cream 1/2 cup half-and-half 1 vanilla bean, halved lengthwise, or 1 tablespoon vanilla extract 5 ‚“tea bags‚” or 3 tea balls filled with green tea 8 egg yolks 1 cup sugar In a heavy medium saucepan, combine [...]
Ice Cream and Sorbet
Tuesday, May 26th, 2009Ice Cream and Sorbet Ice Cream Base Makes 3 cups 2 cups heavy (whipping) cream 1/2 cup half-and-half 8 egg yolks 1 cup sugar In a heavy medium saucepan over medium-high heat, bring the cream and half-and-half to a boil. Meanwhile, beat the egg yolks with the sugar in a medium bowl until light and [...]
