Author: David

Turkish Syllabub

2/3 cup of cointreau Juice of 2 lemons ½ cup sugar 2 ¼ cups heavy cream 2 tbsp rosewater 2 tbsp orange flower water 2 tbsp shelled pistachios, finely chopped   Combine the cointreau, lemon juice, and sugar in a large bowl.  Stir to dissolve. Slowly stir in the cream and then beat with an… Continue reading Turkish Syllabub

Creme Brulee

2 ½ cups heavy cream 1 vanilla pod or 1 tsp vanilla extract 8 egg yolks 3 tbsp sugar 6 tbsp demerara sugar   Put a pie dish in the freezer for 20 minutes.  Put the cream and the vanilla in a saucepan and bring to a boiling point, but without letting it boil. Beat… Continue reading Creme Brulee

Parmesan Oregano Chicken

4 chicken thighs 1/4 cup extra-virgin olive oil 1/2 cup freshly grated Parmesan cheese 1 tsp dry oregano 2 garlic cloves, minced Salt and freshly ground pepper 1 tbsp balsamic vinegar Preheat the oven to 400°. In a bowl combine the olive oil, oregano and garlic.Toss in the chicken and then lay skin side up in a baking… Continue reading Parmesan Oregano Chicken

Stuffed Chicken Thighs

3/4 cup fresh bread crumbs 3/4 cups freshly grated Parmesan cheese 1 egg, lightly beaten 1/4 cup grated Provolone cheese 1/4 cup coarsely chopped basil 2 tbsp coarsely chopped flat-leaf parsley Finely grated zest of 1 lemon 1/2 tsp dry rosemary  8 boneless chicken thighs with skin Salt and freshly ground pepper directions Preheat the oven to 450°. In… Continue reading Stuffed Chicken Thighs

Lemon Vodka Shake

1 1/2 cups vanilla ice cream 1 cup lemon sorbet 1/2 cup fresh lemon juice 1/3 cup vodka 1/4 cup Prosecco or Champagne  Combine all of the ingredients in a blender and blend until creamy. Pour into glasses and serve immediately. 

Cheval

1/4 European seedless cucumber, thinly sliced 2 lime quarters 3 tablespoons vodka 2 to 3 tablespoons ginger beer In a cocktail shaker, muddle all but 1 of the cucumber slices with the lime quarters. Add the vodka and ice, shake well and strain into a highball glass over ice. Top with the ginger beer and… Continue reading Cheval

Pear Souffles

1 cup dry white wine 1 cup water 1/2 cup sugar 2 large ripe Bartlett pears—peeled, halved and cored 2 large egg yolks 3 tablespoons egg whites (see Note) Preheat the oven to 375°. Butter two 1-cup ramekins and dust them lightly with sugar. In a medium stainless-steel saucepan, combine the white wine, water and… Continue reading Pear Souffles

Banana Souffles

1 tablespoon unsalted butter, melted 5 tablespoons sugar 2 firm, ripe bananas, mashed (1 1/4 cups) 1 tablespoon fresh lime juice 1 large egg yolk 3 large egg whites Salt Preheat the oven to 400°. Brush four 1-cup ramekins with melted butter. Add 2 tablespoons of the sugar to 1 of the ramekins and rotate… Continue reading Banana Souffles

Sausages with Lentils

olive oil 1/2 onion, minced salt 250 g Puy Lentils 1 clove garlic, crushed 4 italian sausages 50 ml red wine 25 ml water 2 tbsp minced parsley Put 1 tbsp of olive oil in a dutch oven.  When it is warm add the onion and sprinkle in some salt. Cook on low for about 5… Continue reading Sausages with Lentils