For each 1/2 pint whipping cream, add 2 Tablespoons strawberry jam and 2 drops red food coloring; whips as usual. Serve with strawberry shortcake, white cake, etc. Post Views: 63
Category: Recipes
Whipped Cream de Mint
Blueberry Peach Crisp
FILLING: 4 medium peaches, peeled and sliced 2 tablespoon flour 1 teaspoon cinnamon 1 tablespoon lemon juice 1-1/2 cups fresh or frozen blueberries or saskatoons TOPPING: 1/2 cup oatmeal 1/3 cup flour 1/2 teaspoon cinnamon 1/4 cup margarine 1/3 cup Read More …
Lobster Creme Brulee
Chef Cathal Armstrong of Restaurant Eve – Alexandria, VA Yield: 6 Servings 3 (2-pound) lobsters 3 egg yolks 1/2 quart of cream 1 fennel bulb 1 cup Champagne 1/4 cup chicken stock 1 sprig tarragon 1/2 vanilla bean 1 piece Read More …
Chestnut Savarin with Rum and Vanilla Sauce
The Moscow Times Pastry chef Wolfgang Wagenleitner of the Marriott Grand Hotel shares a recipe for a nutty mousse with a kick. Chestnut Savarin: 300g chestnut puree 10g vanilla essence 120g powdered sugar 50g Captain Morgan dark rum 250g 35 Read More …
Honeyed California Avocado Crepes with Mango Sauce
Makes 4 servings 1-1/2 tablespoons avocado honey, warmed 1 tablespoon powdered sugar 1 teaspoon lemon juice 1/8 teaspoon freshly ground nutmeg pinch of salt 1 California avocado, cut in 1/2-inch dice (about 8 ounces) 1/2 cup French pastry cream 4 Read More …
Banana Cocoa Raviolis with Mustard Ice Cream and Coffee Soil
Chef Sam Mason of Tailor, New York (opening soon!) Yield: 4 Servings Banana-Cocoa Raviolis Base: 800 grams sugar 480 grams glucose 120 grams chocolate powder 600 grams water Raviolis: 1 Kilo banana puree 237 grams base 137 grams water 1.5 Read More …
Banana Sweet Potato Pudding
250 ml sweet potato, peeled & cubed 2 medium bananas, sliced 250 ml milk 2 ml coconut extract 1 small cinnamon stick 15 ml frozen orange juice concentrate 2 ml vanilla extract 30 ml slivered almonds Boil sweet potatoes in Read More …
Chocolate Obsession
The month of February is known for sweets so leave it to Georgia’s only Mobil Five-Star, AAA Five-Diamond hotel to kick off its ultimate chocolate buffet featuring made-to-order hot desserts and select prepared treats. The following is one of many Read More …
Savory Chocolate Napoleon
For this recipe, I highly recommend that you use a bittersweet chocolate that has a cocoa content of 72 percent or higher. That usually means the chocolate will contain less sugar and have a stronger cocoa taste. This will give Read More …
Chocolate Whipped Cream
Chocolate Cream Cheese Whispers in Raspberry Sauce
Raspberry Sauce: 1 cup raspberry juice from fresh or frozen berries 1 tablespoon cornstarch Whispers: 1/2 cup chocolate chips 1-1/2 tablespoons butter 1 small package (3 ounces) cream cheese, softened 3 tablespoons confectioners’ sugar 1 package (2.1 ounces, 15 count) Read More …
Chef’s Secret Whipped Cream
1 envelope Knox unflavored gelatine 1/4 cup cold water 2 cups (1 pint) whipped or heavy cream 1/2 cup powdered sugar Chill large mixing bowl at least 15 minutes. Meanwhile, in small saucepan, sprinkle unflavored gelatine over cold water; let Read More …
Chocolate Pate and White Chocolate Sauce
Chocolate Pate: 8 ounces semi-sweet chocolate 4 ounces butter 6 whole eggs (separate 2) Melt chocolate and butter in a double boiler and then cool. Beat 4 whole eggs and 2 yolks in mixer until they fall off beaters in Read More …
Cocoa Whipped Cream
Pearl Oyster Bar Lobster Rolls
To save on cooking time, have your seafood market steam and chop your lobster meat. 4 (1 pound) lobsters* or 1 pound lobster meat 1/4 cup mayonnaise 1/4 cup finely chopped celery 1 tablespoon fresh lemon juice 1/4 teaspoon salt Read More …
Greek Phyllo Seafood Rolls
From spanakopita to baklava, the Greeks know how to use phyllo! Here the flaky dough encloses a mixture of spinach, cheese and shrimp, lightly seasoned with lemon. The rolls are easy to make and delicious to eat, particularly with a Read More …
Fennel and Potato Flan
Chef Giancarla Bodoni of Escopazzo- Miami Beach, FL Yield: 8 Servings 1 large bulb of fennel 2 stalks leek, white part only 2 Tablespoons butter 1/2 cup anisette 1 large potato, peeled and diced 1/2 quart heavy cream 1 teaspoon Read More …
Grilled Oysters
from Chef Rob Klink of Oceanaire – Washington DC Yield: 1 Serving 6 oysters, on the half shell 1 stick butter, melted 1 Tablespoon garlic, chopped 1 Tablespoon shallots, chopped 3 Tablespoons lemon juice Salt, to taste Pepper, to taste Read More …
Apricot Daiquiri Soft Meringue Roll
Meringue 125ml egg whites 180g castor sugar 1 teaspoon vanilla essence 1 teaspoon white vinegar 1 teaspoon corn flour cooking oil for greasing icing sugar for dusting Apricots 100g white sugar 100ml water 1 tablespoon allspice 1 tablespoon brown sugar Read More …
Sea Bass Fillet Baked With Crab Meat and Quail Egg on White Wine Sauce
A recipe from Andre Martin, the new consultant chef at Le Royal Meridien National Hotel. Per portion: 180g sea bass 48g canned crabmeat 1 quail egg 30g cream puff pastry 1/2 chicken egg yolk 3g butter For Bercy sauce (500g): Read More …
Vanilla Cream Sauce with Baked Fall Fruits
Makes 4 plus servings Fall Fruits: 2 pears, peeled and thinly sliced 3 apples, peeled and thinly sliced 4 tablespoons brown sugar 1/2 cup dried cranberries 3 tablespoons unbleached, all purpose flour 1 teaspoon ground cinnamon Sauce: 1 cup sugar Read More …
Crayfish in Saffron Stock
Leonard Cernko, from Austria, is chef de cuisine at the Ritz-Carlton Hotel. For 10 portions: 80 pieces of crayfish 400g root vegetables: carrots, celery, celeriac, leek and tomato, cut into diamonds chervil For the stock: 100g butter 2 teaspoons of Read More …
Cuban Flan
1-1/2 cups sugar 4 eggs 1/2 cup sugar 8 ounces cream cheese 1 14-ounce can sweetened condensed milk 1 large can evaporated milk 1 tablespoon pure Mexican vanilla extract Melt 1-1/2 cups sugar over low heat. Pour into a shallow Read More …
White Chocolate and Vanilla Scented Bread Pudding
“Pure ambrosia: chunks of bread pulled together in a creamy batter of eggs, light cream, vanilla and cinnamon, studded with chunks of imported white chocolate. Raspberries or currants are optional, but lovely. This recipe can be made one to two Read More …
Ecuadorean Shrimp Ceviche with Oranges
1 large tomato, halved, seeds removed 2 jalapeno peppers, halved, seeds removed 1 red bell pepper, halved, seeds removed 1/2 yellow onion, peeled 1 pound medium shrimp, peeled, deveined, halved lengthwise 3/4 cup freshly squeezed lime juice 1/2 cup freshly Read More …
Uova murine (Almond pancakes)
4 eggs, 4 full tablespoon roasted almonds, 4 tablespoon sugar, a knob of lard, cinnamon, gr. 300 candied fruit jam, a cup of custard, icing sugar. Beat eggs, sugar and finely chopped almonds. In a pan, slightly greased with lard, Read More …
Roasted Alaskan halibut with crushed potato, fennel arugula salad and tomato shallot coulis
“A great spring dish that pairs wonderfully with a Pouilly-Fumeâ” is Roasted Alaskan halibut with crushed potato, fennel arugula salad and tomato shallot coulis, said Chef Frederick Pierrel, a restaurant consultant and executive chef of The Lakefront Restaurant in Mammoth Read More …
Trionfo di gola (Triumph of gluttony)
1 sponge cake, 400 gr. chopped pistachios, 500 gr. apricot jam, 200 gr. candied fruit. For the ricotta cheese filling: 500 gr. sheep ricotta cheese, 300 gr. sugar, 50 gr. plain chocolate, 50 gr. candied fruit, cinnamon. For the custard: Read More …
Wild Summer Salmon
As Executive Chef of Southern California’s Toast to the West Coast, Chef Adam Navidi has something special in mind when it comes to an offering for a late spring dinner, especially if want to catch your own meal Entree 8-10 Read More …
Cuccia
500 gr. of wheat, 120 gr. of starch, water, 1 litre and means of milk, 200 gr. of sugar, lemon rind, 50 gr. of zuccata, 200 gr. of bitter chocolate. Make to soften the wheat in a pan with water Read More …
Lobster Ravioli with Wakame, Flying Fish Roe and Yabbie Butter Jus
By Chef Karl Dobler portion 4 The Ravioli Dough 500 g : flour, plain 50 g : flour, fine, semolina 1 no : eggs, whole, fresh 1 no : egg yolks, fresh 60 ml : oil, olive 250 ml : Read More …
Butterscotch Whipped Cream
Salmon Pie
4 potatoes, peeled & halved 1 l cabbage, coarsely shredded 4 cup 2 onions, sliced 50 ml butter 1/4 cup 2 ml salt 1/2 tsp 1 ml pepper 1/4 tsp – pinch mace – – pastry for double crust (9 Read More …
Crabby Patties
2 can crabmeat, drained (6 oz / 170 g) 50 ml mayonnaise 1/4 cup 50 ml sour cream 1/4 cup 30 ml fresh dill, chopped 2 tbsp 75 ml green onion, finely chopped 6 tbsp 375 ml fine dry bread Read More …
Court of Two Sisters Shrimp Creole
1/4 pound butter 1 cup chopped green bell pepper 1 cup chopped onions 1 cup diced celery 1 cup diced shallots 2 cups chopped canned tomatoes 1 cup tomato puree or 2 tablespoons tomato paste 3 pounds peeled and de-veined Read More …
Pomegranate Roasted Salmon with Cranberry or Pomegranate Orzo
By Chef Ruben Contreras, Executive Caterers Cleveland, Ohio Serves 4 4- 7oz Salmon Fillets Pomegranate Marinate Ingredients: 1 cup Pomegranate Juice 1/2 cup extra Virgin Olive Oil 2 tbls. Chopped Parsley 1/2 cup Red Wine 1 tbls. Kosher Salt 1 Read More …
Ralph And Kacoo’s BBQ Shrimp
2 pounds large fresh shrimp in the shell (heads removed) 1 cup butter 1/2 cup olive oil 4 tablespoons minced garlic 1 tablespoon sweet basil (dried will do, but fresh is best) 4 teaspoons salt 1 teaspoon lemon juice 2 Read More …
Grilled Shrimp Brochettes
Marinade 1/2 cup olive oil 2 tablespoons fresh lemon juice 2 teaspoons garlic, minced 1 tablespoon tarragon, fresh, minced or 1 teaspoon tarragon, dried Salt and pepper to taste 24 shrimp, extra-large, shelled and deveined, tail on 4-6 wooden skewers, Read More …
Broiler Room Jack Daniel’s Barbecue Shrimp
Jack Daniel’s Barbecue Sauce 1 pound butter 1 pound chopped white onion 1 cup chopped garlic 1/2 cup chili powder 2 1/2 cups Jack Daniel’s 4 jalapenos, chopped 5 cups coffee 3 cups Worcestershire sauce 3 cups tomato paste 2 Read More …
Pascal Manale’s Restaurant Pepper Shrimp
5 pounds large shrimp (7 pounds with head on) 1 pound butter 1/2 cup freshly-ground black pepper Rinse and drain shrimp and place them, unpeeled, in a single layer in a large shallow baking pan. Cut each stick of butter Read More …
Spicy Chinese Shrimp
1 pound shrimp, peeled 1 cup soy sauce 2 teaspoons crushed red pepper 2 tablespoons Worcestershire sauce 2 1/2 tablespoons garlic powder White or black pepper, to taste Place all ingredients in preheated cast iron skillet. Simmer on high heat Read More …
Buca di Beppo Shrimp Scampi
4 ounces butter 1 fluid ounce olive oil 20 shrimp 1 tablespoon garlic, chopped 2 tablespoons garlic, sliced 1 tablespoon shallots, chopped 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon chopped parsley 2 tablespoons sage, chopped 4 fluid Read More …
P.F. Chang’s China Bistro Shrimp Dumplings
1 pound peeled and deveined medium shrimp, washed and dried 2 tablespoons minced fine carrot 2 tablespoons minced fine green onion 1 teaspoon minced fresh ginger 2 tablespoons oyster sauce 1/4 teaspoon sesame oil 1 package wonton wrappers Sauce 1 Read More …
River Cafe Rainbow Shrimp
16 large shrimp 80 grams ground nuts 100 grams flour 1 packet breadcrumbs 2 eggs 1 fresh, hard coconut salt and pepper to taste Beet Sauce: 150 ml. fresh beet juice 150 ml. red wine 150 ml. fresh Lyncott cream Read More …
Macaroni Grill’s Shrimp Portofino
16 medium mushrooms 2 teaspoons chopped garlic 1/2 cup butter, melted 16 large shrimp, cleaned 1/2 teaspoon pepper 3 cloves fresh garlic, crushed, peeled, minced 1/4 cup fresh lemon juice 1 jar marinated artichoke hearts 4 slices lemon 2 tablespoons Read More …
Mahi Mahi with Hot Slaw and Salsa Verde
Chef Jacques Gaultier of Palo Santo – Brooklyn, NY Yield: 6 Servings Hot Slaw: 1 pound red cabbage, shredded 1 habanero, seeded and chopped 1 garlic clove, peeled and chopped 1 Tablespoon white wine vinegar Salsa Verde: 6 small tomatillos, Read More …
Maine Sea Scallops Merlot Beet Reduction
Chef Graham Elliot Bowles of Avenues Yield: 4 Servings 1 pound golden beets 4 Tablespoons olive oil Salt and pepper 1/2 bottle Merlot 6 red beets, peeled and juiced* 12 sea scallops, outer membrane removed Preheat oven to 400°F. Rub Read More …
Calamari and Carrots
Chef Michael Anthony of Gramercy Tavern – New York, NY Yields: 6 Servings Cured Meyer Lemons: 25 Meyer lemons, washed 1 ounce black pepper 1 ounce fennel seeds 1 ounce cumin 1 ounce coriander 1 quart salt 1/2 quart sugar Read More …
Bulgarian Mackerel in Wine & Tomato Sauce
Serves 2 2 medium size onions, chopped 2 garlic cloves – chopped 3 medium tomatoes peeled and chopped (or half tin chopped tomatoes) chopped parsley 2 cleaned and boned mackerels 1/2 cup White Wine 2-3 tbsp oil Saute the onion Read More …