pacific rim crab cakes
Serve with your favorite aioli or fruit salsa
ingredients
1lb real crab meat
1 cup prawn mousse
(in a food processor blend 250g raw peeled and deveined shrimp, 1 egg + 1 egg yolk, 4 tbsp 35% cream, until light and fluffy)
1/4 cup roast garlic mayo
1 tbsp dijon mustard
2 tbsp coconut milk
1 fresh jalapeno, fine dice
1 shallot, fine dice
2 tbsp fresh cilantro, chopped
panko bread crumbs, to bind
procedure
1) Drain the crab meat well and place in a mixing bowl.
2) Fold in the prawn mousse.
3) Add garlic mayo, dijon mustard, coconut milk, jalapeno peppers, shallots, cilantro, and enough panko to bind the mixture similar to a hamburger.
4) With additional panko crust the crab cakes and bake in the oven @ 350f aprox 8-10 minutes or until golden brown.
ingredients
1lb real crab meat
1 cup prawn mousse
(in a food processor blend 250g raw peeled and deveined shrimp, 1 egg + 1 egg yolk, 4 tbsp 35% cream, until light and fluffy)
1/4 cup roast garlic mayo
1 tbsp dijon mustard
2 tbsp coconut milk
1 fresh jalapeno, fine dice
1 shallot, fine dice
2 tbsp fresh cilantro, chopped
panko bread crumbs, to bind
procedure
1) Drain the crab meat well and place in a mixing bowl.
2) Fold in the prawn mousse.
3) Add garlic mayo, dijon mustard, coconut milk, jalapeno peppers, shallots, cilantro, and enough panko to bind the mixture similar to a hamburger.
4) With additional panko crust the crab cakes and bake in the oven @ 350f aprox 8-10 minutes or until golden brown.
créme brulee
The idea here is not to provide the best creme brulee recipe ever yet to offer a base recipe for you as the cook to add and create new flavors for.
Take this recipe to another level, add chai tea, pumpkin spice, think outside the box by using savory flavors opposed to sweet. Perhaps it's the way you present the custard? Serve it in an espresso cup with biscotti, in a hollow lemon, or prepare it directly in it's own egg shell.
Just remember, a recipe is only as good as your imagination!
ingredients
7 egg yolks
150 grams white granulated sugar
3 vanilla pods
250 ml 2% milk
700 ml heavy cream
procedure
1) Scrape vanilla beans, add to milk and heat.
2) Whisk yolks and sugar very gently. Add hot milk and temper yolks; cool.
3) Add heavy cream. Pass through fine strainer.
4) Skim foam and pour into molds.
5) Cook in a baine-marie, covered, at 300 degrees 45 to 50 minutes.
6) Chill thoroughly. Sprinkle tops with sifted sugar and glaze under salamander.
Take this recipe to another level, add chai tea, pumpkin spice, think outside the box by using savory flavors opposed to sweet. Perhaps it's the way you present the custard? Serve it in an espresso cup with biscotti, in a hollow lemon, or prepare it directly in it's own egg shell.
Just remember, a recipe is only as good as your imagination!
ingredients
7 egg yolks
150 grams white granulated sugar
3 vanilla pods
250 ml 2% milk
700 ml heavy cream
procedure
1) Scrape vanilla beans, add to milk and heat.
2) Whisk yolks and sugar very gently. Add hot milk and temper yolks; cool.
3) Add heavy cream. Pass through fine strainer.
4) Skim foam and pour into molds.
5) Cook in a baine-marie, covered, at 300 degrees 45 to 50 minutes.
6) Chill thoroughly. Sprinkle tops with sifted sugar and glaze under salamander.
peanut butter clusters
My absolute favorite. My wife definatley knows the way to my heart with this classic dessert!
ingredients
1 cup peanut butter
1 tbsp butter
1 cup icing sugar
1/2 cup shredded coconut
1/2 cup chopped candied peanuts
procedure
Blend all ingredients together and shape into clusters, refrigerate until set and enjoy with melted chocolate.
recipe compliments of Jill Misener Chin
ingredients
1 cup peanut butter
1 tbsp butter
1 cup icing sugar
1/2 cup shredded coconut
1/2 cup chopped candied peanuts
procedure
Blend all ingredients together and shape into clusters, refrigerate until set and enjoy with melted chocolate.
recipe compliments of Jill Misener Chin
chilled white chocolate fondue
This interactive desert is a classic. Try it chilled to mimic the effect of a silky smooth chocolate mousse. Due to the the "chill" factor there is no need for a fondue set, just a few willing guests to share this sinful pleasure.
ingredients
18oz. premium white chocolate
1.5 cups 35% cream
.75 cups 2% milk
.5 vanilla pod
banana bread ,cubed
marshmallows, halved
seasonal organic fruits
fruit coulis
fondue
1) In a double broiler melt the white chocolate, making sure that the chocolate does not become too hot. The chocolate should not be hotter than the temperature of your lip.
2) In a sauce pan infuse the vanilla bean into the milk and lightly scald.
3) Strain the milk mixture into the melted chocolate and incorporate.
3) In a separate bowl whip the 35% cream to soft peaks.
4) Gently fold in the whipped cream to the chocolate mixture.
5) Serve in your favorite chilled vessel, accompanied with banana bread, mallows, and fresh seasonal fruit. (Fruit coulis optional).
ingredients
18oz. premium white chocolate
1.5 cups 35% cream
.75 cups 2% milk
.5 vanilla pod
banana bread ,cubed
marshmallows, halved
seasonal organic fruits
fruit coulis
fondue
1) In a double broiler melt the white chocolate, making sure that the chocolate does not become too hot. The chocolate should not be hotter than the temperature of your lip.
2) In a sauce pan infuse the vanilla bean into the milk and lightly scald.
3) Strain the milk mixture into the melted chocolate and incorporate.
3) In a separate bowl whip the 35% cream to soft peaks.
4) Gently fold in the whipped cream to the chocolate mixture.
5) Serve in your favorite chilled vessel, accompanied with banana bread, mallows, and fresh seasonal fruit. (Fruit coulis optional).
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