(Serves 2) Ingredients: * 2 oz. of shallots * 6 oz. of fresh cut tomatoes (plum or cherry) * 6 oz. of white mushrooms * 4 oz. of brandy * 1 pint of heavy cream * 4 tbsp. of olive oil * 16 to 18 … Read More →
Tag Archives: cream
Chicken Abruzzi
Ingredients: * 2 tbsp. brandy * 4 oz. cream * 6 oz. chicken * 1 tbsp. shallots * 4 (cut into halves) sun-dried tomatoes * 2 asparagus * 2 slices of mozzarella cheese * 2 oz. mushrooms Instructions: Saute chicken breasts with chopped shallots, brandy … Read More →
End of the Road Cocktail?
Ingredients 4 oz. Frangelico 4 oz. Pisang Ambon Liqueur 4 oz. Whipped Cream 3 Nuts Directions: Put all the ingridiants in the shaker (except the nuts), add ice, and shake well. Pour in the glass, and add the nuts on-top. Cocktail recommended glass Highball Glass
Noisettes of Venison in Juniper Cream Sauce
Noisettes of Venison in Juniper Cream Sauce with Glazed Chestnuts and Pearl Onions Serves 4 Ingredients: 2 Venison fillets For Sauce: 1 oz. pancetta, chopped 1 Tbsp. oil 3 oz. onions, finely diced 1 oz. carrots, thinly sliced 2 oz. celery, thinly sliced 3 cloves … Read More →
Positively Orgasmic Pots of Chocolate
Ingredients 8 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped 1 1/3 cups heavy cream 2/3 cup whole milk 2 tablespoons coffee liqueur (such as Kahlúa) 1 1/2 to 2 teaspoons instant-espresso powder 6 large egg yolks 2 tablespoons sugar 8 (4- to 5-oz) ramekins … Read More →
Chilled Cream of Watercress Soup
8 servings 2 large leeks 1 cup milk 2 medium-sized onions 1 cup heavy cream 2 tablespoons butter 2 large potatoes, chopped 3 cups chicken broth 1¼ teaspoons salt 2 bunches watercress (4¼ cups) Heavy cream, whipped Wash the leeks and chop, discarding the … Read More →
Charlotte Malakoff
Ingredients 6 ounces (1 1/2 sticks) soft unsalted butter 1 cup superfine sugar 1 3/4 cups ground, (or finely chopped) toasted hazelnuts 1/2 cup hazelnut liqueur 2 cups heavy cream 3 (7-inch) rounds sponge cake, each 1/2-inch thick, recipe follows 1/4 cup orange liqueur mixed with 1/4 … Read More →
Steak Diane
Steak Diane was originally a way of serving venison, and its sharp sauce was intended to complement the sweet flavor of deer meat. It was named for Diana, Roman goddess of the hunt, and since Diana was also the moon goddess, the small pieces of … Read More →
Pea and Basil Soup
4 to 6 servings (6 1/2 cups) Ingredients 2 tablespoons olive oil 1 tablespoon butter 1 small onion, diced 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds (about 4 1/2 cups) frozen peas 3/4 cup chopped fresh … Read More →
Michael’s Smoked Salmon Pâté.
Michael has a history with Engilsh recipes and European foods, although now he is a professional in the electronics industry. His father spent his career with some of the finest chefs of London. This his family’s recipe for smoked salmon pate. It’s surprising how such … Read More →
Chocolate Mousse with Orange Mascarpone Whipped Cream
4 servings Ingredients Mousse: 1/2 cup whole milk 3 tablespoons sugar 1/4 teaspoon instant espresso powder 1 cup bittersweet chocolate chips 3 large egg whites Cream: 1/4 cup mascarpone cheese, room temperature 2 tablespoons fresh squeezed orange juice 1/2 cup whipping cream 2 tablespoons … Read More →
Eggs Benedict
Ingredients 4 egg yolks 3 tablespoons lemon juice 1 teaspoon champagne vinegar 1 pinch ground white pepper 2 to 3 drops of Tabasco, to taste 1/8 teaspoon Worcestershire sauce 1 tablespoon cream 1 cup butter, melted 1/4 teaspoon salt 8 eggs 6 teaspoon distilled white … Read More →