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.