Free Recipes Archive
Pastry Chef Patrick Fahy Blackbird 619 West Randolph Street Chicago, IL 60661 Yield: 12 Servings Bartlett Pear Sorbet: 10 grams ascorbic acid 1 liter Bartlett pear juice Glucose 4 grams sorbet stabilizer 50 grams granulated sugar 5 grams salt Sugar-Blown Read More …
Pastry Chef Anthony Chavez 2941 2941 Fairview Park Drive Falls Church, VA 22042 Yield: 6 Servings Belgian Kriek Sorbet: 35 grams water 22 grams Sugar 22 grams glucose powder 0.7 grams sorbet stabilizer 69 grams Belgian Kriek beer Pistachio Sablé: Read More …
from Chef Eric Kim of Cong-Du Restaurant – Seoul, South Korea Green Apple Sorbet: 1 green apple, cored and chopped Lemon juice 10 millimeters simple syrup Pinch salt Red Bean Jelly: 25 grams red bean paste 70 milliliters water 3 Read More …
5 cups diced nectarines (about 8-10 medium nectarines) 1 cup frozen fruit juice concentrate (experiment! try orange, or raspberry, or white grape) 1/2 cup sugar Combine in a food processor or blender nectarines, frozen fruit juice concentrate and whirl until Read More …
2/3 cup boiling water 2/3 cup sugar 2 cups fruit puree, (peach, apricot, berries, etc, 4 cups fresh) Pour boiling water over sugar in a small bowl. Stir till sugar is dissolved. Cover and chill. Sieve fruit puree, if necessary. Read More …
1-1/2 cups peeled, pureed, kiwi, with seeds (about 6 to 7 kiwi) 4 tablespoons lime juice (about 1 lime) 1 cup sugar 1/2 cup water 1 tablespoon blackberry liqueur 1 generous cup frozen blackberries For best consistency, all ingredients should Read More …
SORBET: 2 pounds peaches, peeled and cut into chunks 1 cup sugar 1/4 cup port COMPOTE: 1 cup port 1/3 cup raisins (preferably Red Flame seedless) 1 tablespoon honey (preferably chestnut honey) 3 green Kelsey plums, cut in wedges 1/2 Read More …
3 ripe bananas 1-1/2 cups sugar 1/2 cup fresh lemon juice 2 cups water 1-1/2 cups fresh orange juice Place bananas in food processor; process until smooth. Add sugar and lemon juice; process until well-blended. Pour mixture into the freezer Read More …
5 cups blackberries 1 cup superfine sugar, divided 2/3 cup fresh lime juice, divided 1/4 cup vodka 1/4 cup fresh lemon juice 2 teaspoons Chambord (raspberry-flavored liqueur) 3 cups halved strawberries 3 cups blueberries 1/3 cup vodka Place blackberries in Read More …
1/2 pound each frozen raspberries and strawberries 1/4 Cup sugar syrup 3/4 Cup champagne Put the frozen berries in a medium sized bowl and thaw, save any accumulated juices. Put thawed berries in a food processor or blender. Puree berries Read More …
1/2 kg peeled lychees, with the seeds removed (this seems like a tedious chore at first, but it becomes easier without much practice). 1 cup white wine 1 cup sugar 1 cup water lemon or lime juice Cook the sugar Read More …
Peel and seed 2 large mangos and puree them in a food processor with 1/2 cup water. Place 3 cups of this mixture in a bowl with 1 cup sugar, 2 Tbl. lemon juice, and 1 Tbl. Triple Sec. Stir Read More …
Makes 2 quarts 2-3/4 cups granulated sugar 3-1/2 cups water 2 cups freshly squeezed lemon juice In a medium heavy-bottomed saucepan, mix together 2 cups of the sugar and 1/2 cup water. Cook over medium heat [I use low heat] Read More …
2-1/2 cups water 1 cup + 2 tablespoon sugar 2/3 cups fresh lemon juice 1 teaspoon grated lemon peel Combine sugar and water. Bring to a boil and heat for 5 minutes. Cool and then add lemon juice and peel. Read More …
Makes 12 servings 3 lemons 1 fresh pear, medium sized, as ripe as possible 1 to 2 teaspoon granulated sugar replacement, or 1 packet or 2 teaspoons sugar 3 medium avocados, peeled, pitted and diced 3 cups pear nectar pinch Read More …
1 ripe pear 1/4 cup pear nectar 2 teaspoon minced fresh gingerroot 1/2 cup frozen nonfat vanilla yogurt In a saucepan, simmer pear in nectar and gingerroot until tender. Cool. Process in blender with frozen yogurt until chunky smooth. Pour Read More …
700 g fresh or frozen gooseberries; topped and tailed 110 g granulated sugar 50 ml water 1 tablespoon gelatine 300 g natural yogurt 2 egg whites Yield: 4-6 servings Put the gooseberries in a pan with the sugar and water. Read More …
1 c Water 4 Kiwifruits; pared 1/2 c Sugar 5 teaspoon Lemon juice 1/2 c Light corn syrup 1/4 teaspoon Grated lemon peel Yield: 4 servings Combine water, sugar and corn syrup in saucepan. cook and stir 2 minutes or Read More …
Source: Zinfandel at Sutter Creek, Sutter Creek, California 8 ounces fresh, cleaned blueberries or 8 ounce bag frozen blueberries, unsweetened 1-1/2 tablespoons lemon juice Pinch of salt 1/2 cup granulated sugar 1/2 cup hot water 1/2 cup your favorite zinfandel Read More …
1 cup sugar 2-1/4 cups water 2 cups pinot gris wine 1 tablespoon prickly pear syrup* 3 tablespoons freshly squeezed lemon juice 2 tablespoons freshly squeezed orange juice *Prickly pear syrup can be found in specialty food stores. In a Read More …
Source: Chef Chad Martin – The Blue Hippo, Norfolk, Virginia 2 cups water 2 cups granulated sugar 4-1/2 cups raspberry puree (from about 3-1/2 bags, 12 ounces each, frozen raspberries) 1/4 cup lemon juice Puree raspberries in blender. Strain juice Read More …
700g tomatoes, well ripened, roughly chopped 1 small onion, chopped into large pieces 3/4 teaspoon tomato puree Worcestershire sauce the juice of one lemon 3/4 teaspoon caster sugar parsley, mint, or basil Place the tomatoes and onion into a large Read More …
1-1/4 cups granulated sugar 4 cups strawberries 1-1/4 cups water 3 Tablespoons lemon juice Combine sugar and water in a pan and bring to a boil. Boil over low heat, covered, until sugar is dissolved (approx 5 minutes). Let syrup Read More …
This recipe comes to us from New York City’s fabulous Petrossian Restaurant. 4 pints berries (strawberries work best but raspberries are also good) 8 to 10 ounce simple syrup juice of 1/2 lemon 3 ounce vodka Purée berries in a Read More …
4 large ruby red grapefruit 1 cup sugar 1/4 cup champagne Finely grate the peel of 1 grapefruit into a medium bowl and set aside. Juice grapefruit. Strain juice into the bowl along with the zest. Put the sugar in Read More …
PAYARD New York City Chef Francois Payard Yield: 12 Servings 2 cups milk 3 cups water 20 rose petals, washed 12 ounces sugar 1 cup of lemon juice 2 Tablespoons rose petal water Grenadine (optional) In a saucepot bring the Read More …
“Food and sex are so related that when you start to do research it seems that every sort of food imaginable was at some point considered an aphrodisiac. To me, a perfect piece of fruit at its height of ripeness Read More …
1/3 cup sugar 1/4 cup water 1/3 cup light corn syrup 2 cups pureed watermelon 1 tablespoon lemon juice Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce heat and simmer for 5 minutes. Let cool. Read More …
A light refreshing treat for a hot summer day. Luscious strawberry flavor in every bite. 1 (10-ounce) package frozen sliced California Strawberries in syrup, thawed 1/4 cup water 2 tablespoons granulated sugar 1/4 cup orange-flavored liqueur 1 tablespoon fresh lemon Read More …
2 cups cranberries 1/4 cup orange juice 1 tablespoon grated orange zest 3 cups water 1 cup granulated sugar 1 tablespoon lemon juice Place berries, juice, zest and 1/2 cup water in a saucepan; cook over medium heat until berries Read More …
1 cup water 1 cup superfine sugar 1 3/4 cups fresh pink grapefruit juice 1/4 cup Grand Marnier or other orange-flavored liqueur Orange peel for garnish (optional) Combine water and sugar in a saucepan; bring to a boil. Reduce heat, Read More …
1 cup water 1/3 cup granulated sugar 1 (10-ounce) package frozen strawberries, thawed Combine water and sugar in a small saucepan and bring to a boil; stir until sugar dissolves. Remove from heat. Pour strawberries and their juice into a Read More …
5 cups cubed cantaloupe (about 1 medium) 1/4 cup superfine sugar 2 tablespoons lemon juice Position knife blade in food processor bowl; add cantaloupe, and process until smooth. Combine cantaloupe puree, sugar, and lemon juice; stir well. Spoon into a Read More …
8 cups fresh blueberries, lightly rinsed and dried 3/4 cup granulated sugar 1/4 cup fresh lemon juice 1/2 cup water In a blender, puree the blueberries. Transfer them to a medium-sized pot. Add the sugar, lemon juice and water. Bring Read More …
4 cups blackberries, fresh (or other flavorful berries) 1/2 cup water 1/4 cup orange juice concentrate, frozen Freeze berries by placing them on a baking pan in a single layer and putting in the freezer. In a large bowl combine Read More …
STRAWBERRY SORBET Makes 1 Quart 2-1/2 pounds strawberries, preferably organic, rinsed and hulled 1/4 cup honey, or to taste 1 cup superfine sugar Pinch of kosher salt BISCUITS Makes 8 or 9 1-1/2 cups all-purpose flour, plus a little extra Read More …
Serves 6 ROASTED STRAWBERRIES 30 very large strawberries, stems removed 1 tablespoon unsalted butter, melted 3 tablespoon sugar STRAWBERRY SORBET 2 pints ripe strawberries 1/2 cup superfine sugar juice of one lemon To roast the strawberries: Preheat the oven to Read More …
Serves 1 Lemongrass Jello 1 ltr water 180g sugar 40g screwpine ( pandan) leaves 50g lemongrass 3 pomelo leaves 7g gelatine powder (mixed with 25g sugar) 5g kiwi fruit, peeled and diced 5g strawberries, hulled and diced 5g mint leaves Read More …
Serves 6 For the Banana Bread 120 g (4-1/2 ounces) butter 100 g (4 ounces) soft light brown sugar 100 g (4 ounces) granulated sugar 2 medium eggs 250 g (9 ounces) very ripe bananas, mashed 325 g (11-1/2 ounces) Read More …
from Pastry Chef Kym DeLost of Japonais – Chicago, IL Peach Chips: (Yield: 10 to 15 Chips) 1 cup water 1 cup peach liqueur 1/2 cup sugar 2 ripe white peaches White Peach Reduction: (Yield: 1/2 Cup) 1 quart white Read More …
STRAWBERRY SORBET Makes 1 Quart 2-1/2 pounds strawberries, preferably organic, rinsed and hulled 1/4 cup honey, or to taste 1 cup superfine sugar Pinch of kosher salt BISCUITS Makes 8 or 9 1-1/2 cups all-purpose flour, plus a little extra Read More …
STRAWBERRY SORBET Makes 1 Quart 2-1/2 pounds strawberries, preferably organic, rinsed and hulled 1/4 cup honey, or to taste 1 cup superfine sugar Pinch of kosher salt BISCUITS Makes 8 or 9 1-1/2 cups all-purpose flour, plus a little extra Read More …