Tart Raspberry Gelle (serves 2)

I love dessert and a dessert that is both easy and tasty is one that scores high as far as I am concerned. Here is a recipe that I ‘invented’ that serves well in both easy and delicious categories. Note that in consideration of the alcohol in this dessert, this one isn’t for the kiddies.

- Chez

• 1 pkg raspberry JELLO


• 1/2 cup sour cream


• 1 cup Crème de Framboise


• 3 tbs Pomegranate molasses


• 1/2 cup boiling water


• 1 tbs lemon juice


• 2 scoops of vanilla ice cream


• 2 ‘spritz’ whipped cream
  
  

1. Bring water to boil


2. Add JELLO, whisk well to mix


3. Add sour cream, whisk well to mix


4. Add Crème de Framboise, molasses and lemon juice, mix well


5. Pour into 2 wine goblets, and allow to set up (4 hours)

NOTE: the ‘creamy’ component will rise to the top and the ‘clear’ component will sink to the bottom (think JELLO shots).

At service, add ice cream and whipped cream… enjoy!

Bananas Foster Pudding (serves 4)

Dessert… it's the best part of the meal, and tonight’s star is indeed the best part.

Now this IS NOT you're kids pudding, this one is all about the Adult Dessert World, so don't even think about sharing this one, but if you are over 21... Enjoy!

- Chez

· 1 pkg 4-serving instant vanilla pudding
· 2 cups milk
· 8 oz light sour cream
· 1 tsp. vanilla extract
· 1 tbsp. dark rum
· 6 shortbread cookies – crumbled
· 4 medium ripe bananas, split long way
· No stick spray
· 4 tbsp. sugar
· 8 tbsp. whipped cream topping
· 2 tbsp. dark rum
· 2 tbsp. brandy

1) Mix pudding mix and milk until smooth
2) Add sour cream and continue to mix. Once smooth…
3) Add vanilla extract and 1 tablespoon dark run
4) Incorporate together and set aside
5) Place 1 tablespoon of cookie crumbs in bottom of parfait or pudding dishes
6) Lightly spray bananas with no-stick spray and sprinkle with sugar
7) In a hot non-stick pan, grill bananas for 1 minute per side. Remove from heat and place in dish in an ‘X’
8) Fill parfait dishes with pudding, leaving about ¼ inch to the lip of the dish
9) Sprinkle the remainder of the crumbled cookie on top of the dessert
10) Refrigerate 3-4 hours.
11) Before service, remove pudding from refrigerator
12) Mix remainder of rum and brandy in a coffee cup and tightly seal with plastic wrap
13) Microwave on high for 70 seconds
14) Add a dollop of whipped cream/topping to each dish
15) Move dessert to table, carefully remove plastic wrap from rum mixture
16) Pour about 1 tablespoon into each dish…
17) CAUTION!!! Light and enjoy the show. Alcohol will burn off in about 1 minute, and create a really cool, warm/cold aspect to this dish.

Rye Witch (serves 2)

In keeping with out Halloween theme, our dinner of October 30th featured an all-spooky meal and wouldn’t you know it. Something spooky happened, because very rarely does the ‘adult beverage’ win the star at Chez, so when it does it is a monumental kinda day.

Here’s the recipe and I urge you to try it… if you dare!

- Chez

Ingredients:

• 3 jiggers Kentucky Rye Whiskey (no substitutions please)


• 2 jiggers Sherry (not cream sherry)


• 2 tbs Agave Syrup


• Dash Orange bitters


• 4 pieces Orange peel
  

Directions:

1. Mix rye, sherry and Agave syrup and set in freezer to get VERY COLD (20 minutes).


2. Right before serving, add bitters to mixture and mix well.


3. Pour into a fluted glass and take one of the orange peels and squeeze out some of the oils over the surface of the drink and rub the rim of the glass as well.


4. Serve with fresh orange twist.

Smoked Mozzarella Fonduta (serves 4)

The first time I had this at Olive Garden I knew that I would want to recreate it in my own kitchen. Here's the results, and they are pretty darn too, if you ask me.

- Chez

Ingredients:

• 1 loaf Italian bread, such as ciabatta or semolina, sliced into 1/4-inch slices



• 1/3 c. sour cream



• 1 tsp. thyme



• 1/2 tsp. crushed red pepper



• 1/4 tsp. cayenne pepper



• 1 c. shredde smoked mozzarella cheese



• 1 c. shredded provolone cheese



• 1 Tbsp. grated Parmesan cheese



• 1 Tbsp. grated Romano cheese



• 3 tsp. fresh diced tomatoes



• Fresh chopped parsley

Arrange sliced Italian bread flat on a baking sheet and cover with foil. Set aside until ready to use.

Preheat oven to 450 F.

Combine sour cream, thyme, red pepper, cayenne pepper and four cheeses in a large bowl and blend thoroughly.

Spray eight individual heat-resistant serving bowls, such as souffle cups, with pan spray and fill each with 1/2 c. of mixture. Place individual bowls on a baking sheet.

Using a large spoon, spread cheese mixture to create an even surface.

Place casserole dish or baking sheet with individual bowls on center rack in oven.

After five minutes, place baking sheet with bread, still covered, on top rack in oven. Bake for an additional five minutes.

Remove bread and fonduta from oven.

Garnish with diced tomatoes and parsley in center of fonduta among smaller bowls.

Arrange bread slices around bowls and serve immediately.

Entrecôte Béarnaise with Pommes Filigree (Serves 2)

Here is a ‘Full-Meal Deal’ that is guaranteed to wow the crowd and get you rave reviews each time you serve it. The sauce makes the dish, but the artistry of the potato and the sheer beefiness of the steak all play well and make this a great addition to your repertoire.
Add a side salad and your work is complete.

- Chez





For steaks:

• 2 (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each)


• 1 tablespoon vegetable oil
  

For béarnaise:

• 1/4 cup dry white wine


• 1/4 cup white-wine vinegar


• 1/4 cup finely chopped red onions


• 1 tablespoon chopped chives


• 2 tablespoons chopped fresh tarragon, divided


• 3 large egg yolks


• 1 stick unsalted butter, cut into 8 pieces


• 1teaspoon fresh lemon juice, or to taste
  

For potatoes:

• About 3 cups vegetable oil for frying


• 1 large russet (baking) potato


• Equipment: a deep-fat thermometer; a box grater
  

Make the potatoes:

Heat 2 inches oil to 375°F in a wide 2 quart heavy pot (at least 4 inches deep) over medium heat.
Meanwhile, wash and dry the potato and then grate the potato over the large holes of the box grater. Dab with paper towel to remove some of the excess moisture.

Place a portion of the potatoes (1/3 to 1/2 of the total) in the hot oil and fry potatoes until golden brown, about 2 minutes per batch. (DO NOT STIR. Potatoes will form a loose mesh/web. This is what you want.)

Drain potatoes on paper towels and season with salt and set aside.

Cook steaks:

Preheat oven to 400.

Pat dry and sprinkle all over with teaspoon salt and teaspoon pepper.

Heat a 12-inch heavy ovenproof skillet (cast iron is best) over high heat, then add oil, swirling skillet to coat bottom, and cook steaks 1 minute per side, turning once.

Transfer steaks to oven and bake for 5 minutes.

Remove steaks to a platter and let stand, loosely covered with foil, 5 minutes.

Make béarnaise while steaks stand:

Boil wine, vinegar, onion, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons.

Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).

Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely.

Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, chives, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce and potatoes.

Spicy Cucumber and Red Onion Salad (serves 4)

Just for Evelyn…

• 1 large English Cucumber, cut into 1-inch rounds and the quartered
• 1/2 red onion, cut into slivers
• 1/4 cup rice wine vinegar
• 1 tbs Sriracha sauce
• 2 tbs brown sugar
• 2 cloves garlic, minced and mashed
• 1 tbs crushed red pepper flake
• Pinch salt


1. Slice cucumber and onion as noted above.
2. Mix together the rest of the ingredients and whisk to combine.
3. Pour dressing over cucumber/onion mixture, toss to combine and refrigerate at least 4 hours before serving (overnight is even better).

Pecan, Orange & Nutmeg Bread

This one is a 'SPECIAL' entry and a great way to start the day. The melding of the orange and the nutmeg, with the roasted pecans just exudes Autumn. Man... this one is just plain good and boy is it easy!

- Chez

What you will need:

• 1 can Pillsbury Grands 8 ct. buttermilk biscuits


• 1 can Pillsbury Grands 5 ct. buttermilk biscuits


• 1 c sugar


• 1 stk unsalted butter, melted


• 1 1/2 tbs nutmeg


• 2 sm oranges


• 1/2 c confectioner's sugar


• 1/2 c pecans, chopped


• 1 pkg cream cheese


• 2 tbs Grand Marnier (optional) or a dash of orange extract (also optional)

How you will prepare it:

1. Spray a large Bundt pan liberally with non-stick spray. Set aside. Preheat oven to 375 degrees.


2. Pour sugar and nutmeg into small bowl. Zest both oranges and add to sugar/spice mixture. Mix to combine. Reserve oranges to juice for glaze.


3. Melt butter. Pour a small amount of butter into the Bundt pan and spread 1/2 the pecans in the bottom.


4. Open the cans of biscuits. Taking one biscuit at a time, open each biscuit and insert 1 tsp. of cream cheese into the center. Press to seal.


5. Dip the biscuit in butter and then dip in sugar/spice-orange zest mixture, coating entire biscuit. Stand biscuit in Bundt pan on its side. Repeat with remaining biscuits, creating a circle around the Bundt pan.


6. Pour remaining butter over the biscuits and sprinkle remaining pecans on top.


7. Bake at 375 degrees for 30-40 minutes, or until biscuits are puffed and golden.


8. Remove from oven and turn bread out from Bundt pan onto desired serving platter.


9. Mix confectioner's sugar with the juice from the oranges to create a glaze. You may add a the Grand Marnier or the orange extract if desired to intensify the orange flavor. Use as much juice as needed to create a glaze consistency you like. Drizzle glaze over bread while still warm.


10. Best when served warm, but can also be served at room temperature. Reheat in microwave for 30 seconds if desired.

Gin-Gin Burro

This is Chez spin on the traditional Gin-Gin Mule… a fine drink in and of itself. With the simple replacement of the simple syrup with amber agave syrup the Gin-Gin Mule become the Gin-Gin Burro. Think of it as a combination of a Moscow Mule, Gin and Tonic, Dark & Stormy and a Mojito.

Most excellent!

Ole! - Chez

• 1/2ounce lime juice



• 1/2ounce amber agave syrup



• 6 mint sprigs



• 3/4ounce best-quality ginger beer, such as Reed's



• 1 1/2ounces Bombay Gin



• Splash of soda water



• Lime wedge & mint leaf for garnish

1. In a cocktail shaker, muddle the lime juice, syrup and mint. Add the ginger beer and gin and shake well.

2. Strain over ice in a highball glass. Top with soda and garnish with a lime wedge and mint leaf.

Herbed Israeli Couscous (serves 2)

Chez likes a good surprise and the winner of the coveted Star for the evening meal of 9/18/11 was a huge surprise;

It was a ‘known fact’ that the star would be going to the fennel seed and pepper seasoned, panko-encrusted tilapia served with a fennel bulb-mint tzaziki… but it didn’t get it...

Or perhaps it would be going to the Anjou Pears, poached in orange and lemon juice and served with a spicy, peppery, smoky caramel sauce… but it wasn’t selected either...

Maybe it would be the sweet and tart Normandy Cocktail, made of Crème de Cassis, champagne and macerated strawberries… but no.

Instead it went to a simple side dish, added as an afterthought, and it brought the house down.

Here is the recipe and if you want to experience greatness, give it a try.

- Chez

What You'll Need -

• 1 ¼ cup low sodium chicken broth


• 1 cup Israeli couscous


• 2 tbsp Italian parsley


• 2 tbsp pine nuts


• 4 tbsp butter


• ½ cup finely chopped shallots


• 1-3” cinnamon stick


• 3 Turkish Bay Leaves

How You Prepare It -

1. In a saucepan over medium heat, melt 2 tsp of butter. Add pine nuts and sauté until nuts are fragrant and brown (3 minutes). Remove from heat and allow nuts to cool on a paper towel.


2. In the same saucepan add the last 2 tbs of butter and melt over medium heat and add shallots and sweat 2 minutes.


3. Raise heat to medium high and add couscous, bay leaves and cinnamon stick, stirring constantly. Brown couscous 5 minutes and then chicken broth.


4. Raise heat to high and bring mixture to boil. When at a boil, reduce the heat to simmer and cover. Cook 7-12 minutes or until couscous is tender.


5. Before service, removed cinnamon stick and bay leaves and fold in parsley and toasted pine nuts.

Apricots with Amaretto Syrup (serves 4)

A little salty, a little sweet… a simple to prepare dessert that will wow the crowd. Chez scored big with this one. Hope you think that it is just as good as he does.

- Chez


• 20 dried apricots
• 2 tablespoons unsalted butter
• 3 tablespoons sugar
• 2/3 cup Disaronno Amaretto liqueur
• 2/3 cup water
• 1/3 cup Disaronno Amaretto liqueur
• 3 biscotti, crumbled (1/3 cup)
• 2 tablespoons pine nuts for garnish

Combine water and 2/3 cup Amaretto, mix well and soak apricots in liquid for 6-8 hours (or overnight).

The next day…

Drain apricots and reserve liquid.

Heat butter in a 12-inch heavy nonstick skillet over medium heat until foam subsides, and then cook sugar, stirring constantly, until golden brown. Stir in reserved liquid (be careful; syrup will spatter) and simmer, stirring, 2 minutes.

Working in 2 batches, poach apricot halves in syrup at a low simmer, turning, 3 to 5 minutes per batch. Using a slotted spoon, transfer apricots, hollow sides up, to a platter.

Add additional 1/3 cup Amaretto liqueur, over low heat.

Add crumbled biscotti to syrup and cook over low heat, crushing cookies with back of a wooden spoon, until melted into a coarse purée.

Gently simmer, stirring, until syrup is deep brown and slightly thickened. Cool syrup slightly.

Spoon syrup over apricots and sprinkle with toasted pine nuts. Serve warm or at room temperature.