Seduction Meals is about food + romance and the premise that everyone should learn to master one dish that is their signature dish—a Seduction Meal, to enchant and captivate that special someone in your life...
In my family when its someone's birthday they get to choose the homemade cake of their choice to celebrate the occasion. This weekend, we got to celebrate with an American classic adored by young and old, strawberry shortcake. While this is typically a summer dessert, we enjoy this year round. So easy to make and always a delightful treat.
Strawberry Shortcake Recipe Courtesy of King Aurthur Flour
Biscuits: Yield: 9 biscuits.
3 1/2 cups (14 7/8 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup dried buttermilk powder*
3 tablespoons sugar
1/2 cup (1 stick, 4 ounces) butter or margarine, or1/2 cup shortening
2 teaspoons vanilla
1 large egg
1 cup (8 ounces) milk*
Shortcake
2 quarts hulled strawberries
1/2 cup sugar
2 teaspoons fresh lemon juice
1 cup (8 ounces, 1/2 pint ) whipping cream
*Or substitute 1 cup buttermilk for the buttermilk powder and milk.
The Biscuits:
Preheat the oven to 425°F.
Whisk together the dry ingredients, and cut in the cold butter, margarine or shortening.
Whisk the vanilla and egg with the milk, then add all at once to the dry ingredients and stir until the liquid is absorbed.
Turn the dough out onto a lightly floured surface and knead 4 or 5 times, just until it holds together. Pat the dough out until it's about 1/2 to 3/4 inches thick, and cut it into circles (using a sharp cutter for the highest rising biscuits).
Place the biscuits onto an ungreased baking sheet, brush the tops with milk or egg white for a shiny surface, sprinkle with sugar if desired, and bake for 10 to 12 minutes, until the tops are golden brown.
Remove from the oven and cool for 15 minutes before serving.
To Assemble Shortcake:
Mash 2 cups of the strawberries. Slice the remaining strawberries, and mix all of the berries with the sugar and lemon juice. Let rest 1 hour.
Whip the cream until soft peaks form.
Just before serving, split open the biscuits, spoon half the berries and whipped cream on the bottom half, top with remaining biscuit halves, and spoon on remaining berries and cream.
Reputed aphrodisiacs, poppies and almonds are believed to increase passion and fertility. Like Vanilla, the aroma of an almond is known arouse women, while the poppy leans more towards masculine stimulation and used for various cures throughout history. Here we have two recipes from my mom; something we grew up with and love to this day--Poppy Seed and Almond Rolls. I wonder if these sweet treats played a role in working her magical charms on my father? Serve these pastries only to the object of your
affections.
"Nutella, chocolate hazelnut spread, is all the rage in Italy; "Nutellaphiles" eat it by the spoonful right out of the jar", says .Mary Ann Esposito, TV celebrity and author of the book: Ciao Italia Five-Ingredient Favorites: Quick and Delicious Recipes from an Italian Kitchen. "And that may be as good tasting as it gets unless you decide to make these puff pastry tartlets. Nutella, mixed with mascarpone cheese and spread on top of banana slices in ready-made puff pastry is one of the easiest desserts I know."
Chocolate, Hazelnut, and Banana Tartlets Recipe courtesy of Mary Ann Esposito, Serves 4
Ingredients:
1 sheet prepared puff pastry
1 cup Nutella
8 ounces mascarpone cheese, at room temperature
3 tablespoons sugar
1 banana, sliced
Directions:
Preheat the oven to 425ºF.
Roll out the sheet of puff pastry onto a clean work surface and into a 12 X 14-inch rectangle; cut out four 6-inch circles from the rolled dough. Press and line each of the circles into four individual 3-inch tartlet pans with removable bottoms.
Place the tartlet pans on a baking sheet and poke each shell with a fork all over the surface to prevent puffing while baking. Bake the tartlet shells for 7 to 8 minutes, or until they are nicely browned.
Remove the tartlet pans from the oven and allow them to cool completely.
In a medium bowl use a hand mixer to whip the Nutella and mascarpone together with the sugar until well blended.
Place a layer of banana slices in the bottom of each cooled tartlet shell, then spoon the Nutella mixture into the shells. Refrigerate for several hours before serving.
In the spirit of the Holiday, remember homemade always tastes best, and for blueberry lovers everywhere, this desert will add a nice touch to the end of any seduction meal. Blueberry apricot pot pies - delish!
Blueberry Apricot Pot Pies four servings
Ingredients:
1 9-inch round refrigerated pie crust (from a 15-ounce
package)
1/4 cup sugar
4 teaspoons cornstarch
3 cups fresh blueberries
1/4 cup dried apricots cut into 1/4-inch pieces
Directions:
Preheat oven to 375°F; lightly butter four 3/4-cup (6-ounce) baking cups.
Place pastry flat onto a floured board
Invert a baking cup 1/2-inch from the edge of the pastry
With a small sharp knife, cut out a circle 1/2-inch larger than the cup; repeat to make 4 rounds;
Cut a small hole in the center of each.
In a medium bowl, combine sugar and cornstarch; add blueberries and apricots; toss to coat; divide equally among the buttered cups.
With water, lightly moisten the rim of the each cup
Place a pastry round on each cup, fold under the edge and crimp. Repeat.
Place cups on a rimmed baking pan.
Bake until the filling just begins to bubble, 25 to 30 minutes.
Cool 5 to 10 minutes. Serve warm.
Or, bake earlier and reheat in a 375 degrees F oven until warm.
Seduction Meals is pleased to present the sixth and final post of the six-part series: Vietnamese Splendor by Tastemaker and Trendsetter, Moshe Aeylon. Thank you Moshe for sharing your very special recipes; and what better way to end the series than with dessert. Talk about sweet temptation.
"I am getting old and lactose intolerant. So my choice of drug is GELATO, and in this case Sorbetto. And nobody comes as close to a street vendor in Italy like Ciao Bella. This dessert, using their UBER sensual new flavor Cabernet Blackberry, with fresh figs and almond slivers is very easy to describe. All you need is one word. ORGASMIC!"
No tricks here, all you need is the sorbet, figs, and almond slivers. Just scoop some sorbet in a bowl, add quartered figs and slivered almonds and wait for the sounds of pleasure to emerge.
Red is a hot color and one that signifies passion and love. The intense color and taste of fresh raspberries is highlighted in this simple-to-make pie that will tempt hearts and tummies with it's very presence.
Fresh Raspberry Pie Yield: 1 pie, 8 to 10 servings.
Ingredients:
Crust & Filling
1 prebaked 9-inch pie shell, cooled
1 1/2 quarts fresh raspberries (about 6 cups)
2 tablespoons fresh lemon juice OR 1/4 teaspoon lemon oil
1/2 cup water
a few drops of red food coloring (optional)
1 cup Baker's Special sugar or granulated sugar*
1/3 cup Instant ClearJel® powder
Topping
glazing sugar or confectioners' sugar
whipped cream (optional)
*If the raspberries are very tart, increase the sugar to 1 1/4 cups.
Directions:
Mash 2 cups of the raspberries in a medium-sized bowl. Stir in the lemon juice or lemon oil, water, and food coloring (if you're using it).
In a separate bowl, whisk together the sugar and Instant ClearJel®, then sprinkle this over the raspberry mixture; stir to combine.
Fold about 3 cups of the remaining berries into the mashed berry mixture, reserving about 1 cup for the top of the pie.
Spoon the berry mixture into the pie shell, and top with the reserved berries.
Sprinkle with glazing or confectioners' sugar and garnish with whipped cream, if desired.
This recipe reprinted from The Baker's Catalogue / Courtesy of King Arther Flour
For chocolate lovers everywhere, I present this wonderfully creative recipe for German Chocolate mini cakes. This riff on German chocolate cake features individual mini cakes, their sides enrobed in chocolate, topped with the classic caramel-coconut-pecan filling/topping. While traditional German chocolate cake is a sweet, lighter-colored cake-more milk chocolate than dark¬-our version is devil's food and delicious. By the way, German chocolate cake has nothing to do with the country, and everything to do with Sam German, an employee of the Baker's Chocolate Company, who came up with this recipe in 1852.
German Chocolate Mini Cakes Recipe and photograph courtesy of King Arthur Flour Yields 12 servings
Cake
3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter*
1 3/4 cups (12 1/4 ounces) Baker's Special sugar or granulated sugar
1/2 teaspoon salt
2 teaspoons espresso powder
2 teaspoons baking powder
2 teaspoons vanilla extract
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (2 1/4 ounces) Dutch-process cocoa
4 large eggs
1 1/2 cups (12 ounces) cool water
*If you use salted butter, reduce the salt in the recipe to 1/4 teaspoon.
Icing
1 cup (6 ounces) semisweet chocolate chips
1/2 cup (4 ounces) heavy cream
Topping
6 tablespoons (3 ounces) unsalted butter
1/4 teaspoon salt
1/4 cup (2 ounces) half and half or milk
1 cup (7 1/2 ounces) light brown sugar
1 teaspoon vanilla extract
1/8 teaspoon pecan flavor or pralines & cream flavor, optional
1 cup (2 1/2 ounces) shredded or flaked coconut, sweetened or unsweetened, toasted*
1 cup (3 3/4 ounces) chopped pecans, toasted*
*Toast the pecans and coconuts till golden brown in a 350°F oven. This
is most easily done if you place each in a 9" round cake pan, and put
them in the oven as soon as you pull out the finished cake. Bake for
about 10 minutes, watching carefully towards the end, as the coconut
will brown quickly. Remove from the oven, and stir the coconut to
distribute the less-browned and more-browned pieces together evenly.
This recipe was submitted to Seduction Meals by Jennifer
"I am kind of a fanatic for fondue, as I think it has to be one of the
most romantic meals out there, so I have a fondue recipe to submit.
This is my own recipe, too. If you want to add a fun texture and flavor to this dessert, set out
plates of shredded coconut, crushed oreos, and graham crackers. You
simply roll your chocolate covered treat in the goodies on the plate
and enjoy!"
Caramel Almond Chocolate Fondue
Ingredients:
1 (9.5 ounce) Bag of Dove chocolate with caramel centers, wrappers removed
1/2 cup heavy cream
2 Tablespoons sliced almonds
Strawberries
Bananas, sliced one inch thick
Pineapple, cut in one inch cubes
Brownies, cut in one inch cubes
Directions
With a double boiler, melt the chocolate with caramel centers.
Slowly
add cream, stirring constantly, until you have reached the desired
texture. It should be silky smooth, without chunks of chocolate.
Sprinkle the sliced almonds on top and serve in a fondue pot.
Use the
strawberries, bananas, pineapple, and brownies as dippers.
In celebration of summer, here is the third recipe in our Peach Trilogy from the extraordinary Martin & Fitch Events. Place this dish before your guest and I am sure they will never look at an empanada in the same way, a dessert to be savored with each bite taken.
Peach empanadas with vanilla ice cream and mint Recipe courtesy of chefs Maura Martin and Phoebe Fitch Photography: Noelle Grosso
Ingredients
Empanada crust
1.5 cups of all purpose flour
1.5 T sugar
1/2 cup unsalted butter cut in small pieces
pinch of salt
3-4 T ice water
Peach filling
1 tsp lemon juice
1/4 cup brown sugar
1.5 T corn starch
1/8 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp vanilla
3 large ripe peaches pitted and cut into large dice
1 egg white
1 T sugar
Directions
Preheat oven to 450 degrees
Take butter, flour, sugar and salt and mix with a pastry cutter until granular
Gradually add ice water until dough forms a ball
Set aside
Combine lemon juice, sugar, cornstarch and spices
Add peaches and vanilla and mix
Roll out dough on a floured flat surface
Cut out large rounds
Fill 1 half of the round with peach filling
Fold over and close edges with a fork
Cut two slices in top of empanada
Brush with beaten egg white and sprinkle with sugar
Place in preheated 450 degree oven for 5 minutes
Reduce temperature to 350 and bake for 10 more minutes or until golden brown
Serve warm with a high quality vanilla ice cream and mint garnish
Creme brulee is one of my all time favorite indulgences. Take a
spoonful and close your eyes to concentrate on all its glory; the
seductive qualities of vanilla (an adored aphrodisiac), its soft creamy
texture interrupted by delicate shards of caramelized sugar. As if that
isn't enough to put your senses in a tailspin...try adding a dollop of
homemade strawberry-rhubarb compote and you'll be taken to another
level.
Strawberry Rhubarb Creme Brulee Serves: 6 depending on the size of your ramekins Use six 7-8 oz ramekins
Fruit Compote:
1 1/2 cups chopped Rhubarb rhubarb pieces, about 1/2" long
This luxurious dessert showcases one of Michael Recchiuti's favorite chocolates, Valrhona's Grand Cru Manjari Dark chocolate. This ultra-premium 64% cacao chocolate is made of Criollo and Trinitario cacao beans from Madagascar. It is highly aromatic with a distinctive chocolate flavor and an intense bouquet of red berries. Even though you can use another premium dark chocolate, Michael suggests you go out of your way to try the Manjari--you'll definitely taste the difference. Look for Valrhona in gourmet and specialty food stores.
Valrhona Chocolate Bread Pudding 6 to 8 servings Recipe courtesy of Recchiuti Confections
Ingredients:
1 ½ cups Valrhona Manjari chocolate, coarsely chopped.
6 cups day old bread, lightly toasted and cut into 1-inch cubes. Use a country loaf, Ciabatta, or French baguette
4 teaspoon butter, melted
7 extra-large eggs
5 extra-large egg yolks
1 cup granulated cane sugar
A pinch of salt
1 teaspoon nutmeg
? teaspoon cinnamon
½ ounce brandy
3 ½ cups whole milk
2 ½ cups heavy whipping cream
1 whole vanilla bean, split and scraped, preferably Tahitian
Crème fraîche (for garnish)
Burnt Caramel Sauce (for garnish
Method
Preheat the oven to 350°F.
Gently toss bread cubes and chocolate in melted butter and place in 2-quart ceramic or glass baking dish. Set aside.
Combine eggs through brandy and whisk together until incorporated. Set aside.
Heat milk, cream and vanilla bean until scalding. Remove vanilla bean from the mixture.
Pour about a quarter of the hot mixture into the egg mixture and gently stir to temper.
Add remaining hot mixture and stir until combined.
Pour egg/hot mixture over bread and chocolate.
Bake in water bath for 20-30 minutes, being careful not to over-bake. The finished pudding will feel firm to the touch and a knife will come out clean.
Spoon warm pudding into bowls and garnish with a dollop of crème fraîche and a drizzle of Burnt Caramel Sauce.
"These brownies were a happy accident", says Michael Ricchuiti of Ricchiuti Chocolates. "Whenever I'd make marshmallows I'd be left with a bowl of oddly shaped trimmings that tasted great. My wife Jacky suggested I toss them in a batch of our brownies with some nuts and test them out at the Saturday morning Farmers' Market. They were a hit. Make them and you'll see why."
Michael Ricchuiti of Ricchuiti Confections shares his secrets for baking these exquisite peanut butter chocolate chunk cookies.
"I've always liked the flavor of peanut butter cookies, but was turned off by the dryness and gritty texture that comes from using flour. This recipe is great because it uses organic peanut butter as binder rather than flour. While you're making them, the dough might seem a little different than what you're used to. It'll be more wet seem to fall apart a little bit. Don't worry. Once they're baked, everything falls into place and you'll really appreciate the flavor and consistency organic peanut butter gives these cookies".
Line the bottoms of two 12-by-18-inch sheet pans with parchment paper.
In a large bowl, stir the peanut butter, sugar, egg, baking soda and kosher salt until combined.
Stir in the chocolate and peanuts.
Using a small, greased ice cream scoop, measure out the dough in teaspoon sized balls.
Place the dough on the prepared pans, spacing them 2 inches apart.
Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until lightly golden and spread to a puffy mound, about 12 to 14 minutes.
Sprinkle lightly with fleur de sel.
Let cool completely on the pans on wire racks.
Store in an airtight container at room temperature for up to week.
*Look for an organic peanut butter where peanuts are the only ingredient listed. These nut butters contain no added sugar and have a great mouthfeel. The peanuts used are generally of higher quality and have been roasted darker for a rich flavor.
**Make sure to use a fleur de sel rather than a grey sea salt. Fleur de sel is an unprocessed salt, hand raked and harvested from the premium, top layers of salt beds in France. "Fleur de sel" translates to "flower of salt," which refers to the scent of violets the salt develops as it bleaches and dries in the sun. The flavor, like the aroma, is more floral and less briny than other sea salts.
Surprise your lover with an unusual homemade treat--organic fruit Pop Tarts paired with a cup of steaming hot chocolate or coffee. We're all familiar with the store bought variety, but when has someone handed you their very own homemade version? You know its going to taste far superior to the box you find on the shelf at your grocer's, so start cooking! While pop tarts taste best served warm out of the oven, you can also bring them to your next outing. Unwrap this seductive pastry at an outdoor sports event, on a break while skiing, or while lounging in bed on a lazy Sunday morning.
Organic Pop Tarts Recipe courtesy of Foreign Cinema: Chefs Gayle Pirie and John Clark
Ingredients:
1 cup all purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 cup (1 stick) unsalted butter
2 tablespoons cold water for mixing
1 cup homemade preserves/jam from organic fruit such as apple, apricot, cherry, wild blueberry, cherry, mango or your favorite fruit flavor
Powdered sugar
1. Preheat the oven to 375 degrees. Place the flour in a bowl with the salt, sugar, and cut the butter into small pieces. Work the flour and butter together with your hands, until the mixture is well blended. Sprinkle the water over the mixture to smooth out the any small irregular clumps. Work the dough vigorously until it is relatively smooth. You may also use a food processor, if desired. Wrap in plastic and let the dough rest 30 minutes.
2. Roll out the tart dough on a cold lightly floured surface. The dough should be about 1/8" inch thick. Cut rolled out dough into 3" by 5" shapes, using a postcard as a visual gauge. (For smaller tarts, simply use a smaller measurement.) Cut 8 rectangles, and use a pastry scraper to place 4 bottoms onto cookie sheet lined with parchment.
3. If you have the time to make homemade jam - go for it! If not you can use a high quality store bought jam. Place 2 to 3 tablespoons of jam onto the center of each pastry of the 4 bottoms. Place the 4 pastry tops onto the jam centers, aligning the corners. Press the edges with a fork, until each tart is closed, working around the entire rectangle. (These may be prepared ahead of time and refrigerated or frozen.)
4. Bake for 25 minutes, or until the tarts are golden brown. Serve immediately with a sprinkling of powdered sugar.
Note: The filling varies on the time of year. Choose an organic store bought jam if you don't have time to make your own.
I couldn't resist the perfectly ripe peaches in my local farmer's market. Simple to make, pleasing to the eye, and very tasty, a galette is the perfect way to end this summer's peach season.
1 1/2 cups unbleached all-purpose flour 2 tsp sugar 3/4 tsp salt 6 tbsp unsalted butter, chilled, cut into small pieces 6 tbsp vegetable shortening, chilled 3 tbsp ice water 3-4 peaches, cut in 1/4 inch wedges about 1/4 cup sugar--use more or less depending on how sweet the fruit is 1 egg yolk 2 tsp heavy cream
In
a food processor, pulse flour, sugar, and salt. Add butter and pulse
just to coat pieces with flour. Add shortening and do the same, pulsing
to cover with flour - you will wind up with "pea-size" pieces of
shortening. Transfer dough to a bowl. Gradually add ice cold water,
tossing with a fork to moisten. Briefly and gently knead dough to form
a ball. Set aside
Place sliced peaches in a bowl and add 2 tbsp of sugar and toss. You can use any fruit--if not at peak ripeness I add 3 tablespoons of sugar.
Preheat
oven to 425 F. On a lightly floured surface roll out dough to a 12"
circle about 1/8" thick. Gently lift and place this onto a cookie sheet
covered with parchment.
Starting about 1 1/2 inches from the
edge, place peach slices on the dough from the outside to the center.Fold over the
edge of the dough, overlapping the fruit.
Whisk together the egg yolk and cream and brush this mixture over the
rim of the galette. Sprinkle the remaining sugar over the galette and
the rim.
Bake until browned, about 20 - 30 minutes. Remove from
oven and let cool for about 10 minutes. Loosen the edges and center
with a spatula. Lift the parchment to a cooling rack and carefully
slide off onto the cooling rack or platter. Sprinkle / Sift edges with powdered sugar. Top with whipped cream.
When it comes to baking, this is a simple, yet completely satisfying sweet treat--a peach blueberry galette. To many, this is less complicated, and less time than baking a pie. Galette is a general French term used to designate different types of round and flat crusty cakes. Its more of a free form pastry. You can use any fruit combo you wish--plums, raspberries, cherries whatever you like. Go for what's in season--buying fresh, ripe fruit will make all the difference imparting a more intense flavor. Serve this warm with a dollop of creme fraiche or whipped cream, and your favorite tea or coffee to give you energy for the next course.Yummy!
peach blueberry galette
1 1/2 cups unbleached all-purpose flour 3 tsp sugar 3/4 tsp salt 6 tbsp unsalted butter, chilled, cut into small pieces 6 tbsp vegetable shortening, chilled 3 tbsp ice water
3 peaches, cut in 1/4 inch wedges about 1/4 cup sugar--use more or less depending on how sweet the fruit is 1/2 pint of blueberries 1 egg yolk 2 tsp heavy cream sliced almonds
In a food processor, pulse flour, sugar, and salt. Add butter and pulse just to coat pieces with flour. Add shortening and do the same, pulsing to cover with flour - you will wind up with "pea-size" pieces of shortening. Transfer dough to a bowl. Gradually add ice cold water, tossing with a fork to moisten. Briefly and gentely knead dough to form a ball. Set aside
Place sliced peaches in a bowl and add 2 tbsp of sugar and toss. In a separate bowl, add blueberries and 1 tbsp of sugar.
Preheat oven to 425 F. On a lightly floured surface roll out dough to a 12" circle about 1/8" thick. Gently lift and place this onto a cookie sheet covered with parchment.
Starting about 1 1/2 inches from the edge, place peach slices in two circles. Add blueberries to the center and add a few over the galette decoratively.
Fold over the edge of the dough, overlapping the fruit. Sprinkle a small handful of sliced almonds over the fruit. You can also use glazed pecans. Next, whisk together the egg yolk and cream and brush this mixture over the rim of the galette. Sprinkle the remaining sugar over the galette and the rim.
Bake until browned, about 20 - 30 minutes. Remove from oven and let cool for about 10 minutes. Loosen the edges and center with a spatula. Lift the parchment to a cooling rack and carefully slide off onto the cooling rack or platter. Serve warm with a dollop of cream.
This salacious recipe was sent to Seduction Meals by John of Amherst, MA. Get ready for an overwhelming sensation of pure pleasure.
"Chocolat Pot de Creme is pure seduction. It's best eaten warm when it is silky and flows over your tongue--the deep taste of chocolate taken in your mouth in the form of soft, silky waves. The seduction is so deep you must take it slowly. Pot de Creme are closest to heavenly when eaten warm and served with a dollop of whip cream"
chocolat pot de creme makes 6 to 8 Pot de Creme cups...you know you'll want more than one!
2 cups light cream
1/8 cup sugar
4 oz. semi sweet chocolate
6 yolks
1/4 tsp. vanilla
pinch of salt
These are best made in proper Pot de Creme containers with lids. If other types of ramekins are used they must be covered tightly with tin foil. The surface of the custard must never be exposed throughout the bake.
Directions
Place 6 yolks in bowl
Place 1 1/2 cups light cream, pinch of salt and sugar in a heavy bottom sauce pan. Heat over medium heat until sugar is dissolved.
Chop chocolate into small pieces. In a second heavy bottom pan place chocolate and 1/2 cup cream over low heat. Warm just to melt chocolate until the mixture is smooth. Add vanilla. Note: Avoid excessive heat. Do not cook chocolate. If you prefer, you can melt chocolate in a ban marie instead.
Slowly add cream/sugar mixture to chocolate, lightly stir to maintain a even texture.
Whisk a small amount of the hot chocolate mixture into the yolks. Add the yolk mixture back into the chocolate and stir over low heat until slightly thicker. Stir constantly.
Strain chocolate mixture using a medium mesh strainer into a liquid measuring cup with a lip. Carefully pour into Pot de Creme containers (with lids) or foil covered ramekins. fill about 3/4 of the way full, making sure chocolate is not touching the surface of the lid or aluminum foil when covered.
Bake in a water bath at 300 degrees until the custard is still very "jiggly" on top. Plus/Minus 30 minutes. It's VERY important to remove the custard from the oven when the surface is still quite loose.
Cooking time varies with size of containers and individual ovens. Do not over cook. It will continue to cook after removed from oven as well as set as they cool.
Serve with a dollop of whipped cream on top
When baking you need to keep checking the consistency of the custard by removing the lids with tongs and tapping the side of the containers. The Pots de Creme is done when it has a loose jiggle. The whole idea with this dessert is to have it be really silky. You want it to be just thick enough to sit on a the spoon when you are eating it. The longer you bake it the harder the final product will be. the aim is a chocolat pot de creme that is silky, smooth and melts on your tongue. MMmmm!
Strawberries and cream--you can't go wrong with that combo. Add a
little Port, Brandy and Cointreau and you have one simple dessert that
is sure to please. This weekend we are going to enjoy a picnic in the country and this is the dessert that will end our casual lunch. Easy to prepare and easy to travel, Strawberries in Good Spirits, as I like to call this recipe, is always a hit. While I prefer to make homemade whipped cream, see recipe below, in this case for ease of travel, I'll pick up a can of whipped cream. Our picnic will consist of some cheese--a wedge of Manchego and a slice of Tomme de Savoie, a loaf of French bread, mixed olives, duck mousse pate, a sliced pear and a bottle of wine. For the finale... the colorful, sweet strawberries.
Strawberry in Good Spirits Serves 2
2 cups of strawberries, stems removed, sliced 2 tbsp powdered sugar 2 tbsp Port 2 tbsp Cointreau 2 tbsp Brandy
1 cup cream, whipped 1 tsp Cointreau 1 tsp sugar If you are traveling it may be easier to buy a can of whipped cream
Slice strawberries and toss with powdered sugar. Refrigerate for 1 hour. Blend Port, Cointreau and Brandy and pour over chilled strawberries. Next add 1 tsp Cointeau and 1 tsp of sugar to the cream and whip. Place the berries in individual dishes and top with whipped cream.
As a finale to my Seduction Meal I wanted something sweet, seductive and sensational when I hit upon the idea of Tiramisu; a delightful dessert with a blend of luscious sensations...mocha, cream, rum, coffee, and of course, the delicate tease of the lady fingers--mmmm! This dessert certainly fit the bill.
So I set about with my online search for the right recipe. After a few minutes, I came across a site called Heavenly Tiramisu which is filled with everything you every wanted to know about Tiramisu. The history of the dessert, restaurants are rated on tiramisu served across the country, and there is a very good collection of Tiramisu recipes featuring three types: Basic Tiramisu, Tiramisu Varieties, and Healthy Tiramisu (...is there such a thing?). Who ever put this site together is one BIG Tiramisu fan! Here's a line from the site that caught my eye:
Stories are told about how Tiramisu was the favorite of Venice's courtesans, who needed a "pick me up" (the literal translation of "tirami-su") to fortify themselves between their amorous encounters. True? Probably not. But it makes for a colorful history.
While I found many delicious recipes on Heavenly Tiramisu and other sites, the recipe that grabbed my attention is adapted from The Palm Restaurant Cookbook: Recipes and Stories from the Classic American Steakhouse by Brigit Legere Binns, which I found on AARP's web site.
All I have to say: I would proudly serve this up to any courtesan in Venice, and better yet, to the love of my life.
Tiramisu Serves 8 Note: For the best results, make this 24 hours in advance of serving
1 cup heavy cream 4 large egg yolks 1 tablespoon dark rum, Amaretto, Kahlua, or Godiva liqueur (I used dark rum) 1 scant tablespoon chocolate syrup 1/3 cup superfine sugar 1 2/3 cups mascarpone, soften at room temperature for 1 hour 3 (3 1/2-ounce) package lady finger cookies 3 cups very strong, cold coffee Cocoa powder, for dusting
In a large, cold bowl, whip the cream to stiff peaks. Refrigerate until ready to assemble the tiramisu.
In the bowl of an electric standing mixer, combine the egg yolks, rum, chocolate syrup, and sugar. Beat the mixture at a high speed for 2 minutes. It should be quite thick and leave a trail when the beater is lifted away. Place the softened mascarpone in a large mixing bowl, and gently fold in the beaten egg-and-chocolate mixture. Fold in the chilled whipped cream.
Dip each ladyfinger briefly into the coffee, and arrange in rows on the bottom of a rectangular (preferably 6-inch x 12-inch) baking dish. Gently spread an even layer of the mascarpone mixture over the ladyfingers, and top with a second layer of coffee-dipped ladyfingers. Spread with the mascarpone mixture, make a third layer of ladyfingers, and end with a layer of the mascarpone. Cover the pan tightly with plastic wrap, and refrigerate for no less than 24 hours, and up to 36 hours. Cut into squares for serving, and dust each one generously with cocoa powder.
This recipe for panna cotta is so easy to prepare and absolutely divine to share as the perfect ending to your Seduction Meal. I found this recipe in the July issue of Oprah Magazine (2006). The balsamic strawberries can be served over plain yogurt, cottage cheese, sweetened ricotta cheese or your favorite pastry cups.
Panna Cotta 1 1/2 cups heavy cream 1/2 cup packed light brown sugar 1 envelope (1/4 ounce) unflavored gelatin 2 cups buttermilk
Balsamic Strawberries 1 pint ripe strawberries, hulled and quartered or sliced 3 tbsp packed light brown sugar 2 tbsp balsamic vinegar
To make panna cotta: In a medium saucepan, combine heavy cream and
brown sugar. Cook over medium heat until hot. Meanwhile, in a small
bowl, sprinkle gelatin over 2 tablespoons cold water; let stand 3
minutes or until soft. Add gelatin to hot cream and stir until gelatin
dissolves. Remove pan from heat; stir in buttermilk until well blended.
Pour mixture into each of 6 dessert cups or bowls. Cover and
refrigerate at least 4 hours, or overnight.
To make balsamic strawberries: Combine strawberries,
brown sugar and vinegar in a bowl; toss to coat berries. Cover and
refrigerate at least 1 hour, or overnight. To serve, spoon strawberries
and juices over panna cotta.
Sweet Temptation can be found in this creamy cheesecake creatively enhanced with a topping of startling red color, and the sweet and tart flavor of the always captivating pomegranate.
Creamy Cheesecake with Pomegranate Topping (Recipe from the Pomegranate Council)
CRUST
1 cup graham cracker crumbs (about 9, 5 X 2.5 crackers)
2 tablespoons sugar
1/4 cup unsalted butter, softened
FILLING
2 8-ounce containers whipped cream cheese
3 large eggs
1/2 cup sugar
2 tablespoons Grand Marnier
1/2 teaspoon finely grated fresh orange zest
TOPPING
Seeds from 2 pomegranates
1/4 cup water
1/3 cup pomegranate juice
1 teaspoon unflavored gelatin
2 tablespoons sugar
Pre-heat
oven to 350'F. In a 9-1/2 inch springform pan place crust ingredients
and with fingers, blend until combined well. Press mixture evenly over
bottom and 3/4 inch up side of pan.
In
a large bowl with an electric mixer beat filling ingredients on high
speed until light and fluffy, about 5 minutes. Pour filling into crust
and bake in middle of oven 20 minutes, or until cheesecake is just set
in center. (Cake will continue to set as it cools.) Transfer cake in
pan to a rack and cool, about 3 hours.
Place
juice in a 1 cup liquid measure and add water. Sprinkle gelatin over
pomegranate juice and let stand 1 minute to soften gelatin. Remove the seeds from the pomegranates--set aside.
Transfer
gelatin mixture to a small saucepan. Add sugar and cook over moderate
heat, stirring, until sugar is dissolved. Pour mixture into a bowl and
set bowl in a larger bowl of ice and cold water, stirring mixture
gently until it is cold and slightly thickened but not set. Stir in
pomegranate seeds and spoon topping onto chilled cheesecake. Chill cake
until topping is set, about 1 hour. Remove side of pan and serve
chilled.
Who doesn't love creme brulee? Serve up this delicious creamy custard nestled under a brittle sheet of caramelized sugar, and you are sure to experience adoration from those around you.
Creme Brulee (serves 4) 1 cup heavy cream 2 tablespoons sugar 2 extra large or jumbo egg yolks medium orange or large lemon, grated zest only 1/2 teaspoon vanilla extract, or 1 vanilla bean 1 Tbsp of sugar, or brown sugar per serving
Preheat oven to 300 degrees F. Prepare some boiling water.
In a saucepan over medium heat, combine cream and the orange or lemon zest (you choose the flavoring you prefer); cook, stirring occasionally until small bubbles appear around edges of pan, 5 - 6 minutes. Set aside.
In a bowl, beat egg yolks and the 2 tbsp of sugar; until smooth and light. Slowly pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sive into a bowl to remove the zest and vanilla bean. Divide mixture among four 4 oz. ramekins.
Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water halfway up side the of ramekins. Cover pan loosely with aluminum foil and bake until custard is just set, about 25 minutes. The custard will be soft when you take them out of the oven. Be sure to give them plenty of time to chill and set before glazing. Chill 2 - 3 hours.
Fire it up! Now the fun part! Add 1 tablespoon evenly over the top of each ramekin. With the creme brulee torch, move the flame continuously over the surface of the custard in a circular motion until the sugar melts and becomes golden brown and bubbly. It might be a good idea to practice on the first two, so the last two are perfect for your Seduction Meal. Serve immediately.
Note: I tried this recipe using a small propane torch. As you can see it
wasn't strong enough to fully melt the sugar. If you experience this,
try using your broiler. Some recipes call for brown sugar, others use white sugar--I think
white sugar or raw sugar creates more of a "sheet" of caramelized sugar
than the brown sugar I used. I have some testing to do.
When I want to make Crepes Suzette I turn to master chef Jacques Pepin. A real show-stopper, this delicious orange flavored sweet doused in Grand Marnier and Brandy makes a dramatic presentation when fired up. The crepes are ultra thin and cooked with orange butter--both so easy to make.
My favorite story behind the origin of crepes suzette is this version (from Wikipedia).
The dish was created out of a mistake made by a fourteen year-old assistant waiter Henri Charpentier in 1895 at the Maitre at Monte Carlo's Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII of England, and his companion whose first name was Suzette.
This is told by Henri Charpentier himself in Life a la Henri, his autobiography.
"It was quite by accident as I worked in front of a chafing dish that the cordials caught fire. I thought I was ruined. The Prince and his friends were waiting. How could I begin all over? I tasted it. It was, I thought, the most delicious melody of sweet flavors I had ever tasted. I still think so. That accident of the flame was precisely what was needed to bring all those various instruments into one harmony of taste . . . He ate the pancakes with a fork; but he used a spoon to capture the remaining syrup. He asked me the name of that which he had eaten with so much relish. I told him it was to be called Crepes Princesse. He recognized that the pancake controlled the gender and that this was a compliment designed for him; but he protested with mock ferocity that there was a lady present. She was alert and rose to her feet and holding her little shirt wide with her hands she made him a curtsey. 'Will you,' said His Majesty, 'change Crepes Princesse to Crepes Suzette?' Thus was born and baptized this confection, one taste of which, I really believe, would reform a cannibal into a civilized gentleman. The next day I received a present from the Prince, a jeweled ring, a panama hat and a cane."
CREPES SUZETTE Orange Butter The orange butter is excellent by itself spread on cake layers as an orange butter cream.
Suzette Butter 3/4 stick butter 1/4 cup sugar Peel of 1 orange removed with a vegetable peeler Juice of 1 orange (1/3 to 1/2 cup) 2 tablespoons sugar
Place the butter, sugar, and orange peel in the bowl of a food
processor and process until the orange peels are no longer visible and
the whole mixture is a uniform orange color. Add the juice slowly with
the machine on so that the butter absorbs it. Set aside.
Crepes 1 1/2 cups all-purpose flour 3 eggs 1 cup milk 1/3 stick butter, melted 1/2 teaspoon salt 1/2 teaspoon sugar 1 cup cold water 1 tablespoon oil
In a bowl combine the flour, eggs, 1/2 cup milk, melted butter, salt, and sugar. Mix well with a whisk. The batter should be very thick; it is easier to get rid of lumps in a thick batter than in a thin one. Work it until it is smooth, then add the other 1/2 cup of milk, the cold water, and the oil. Stir well.
Heat the skillet and butter it lightly for the first crepe (I melted some butter in a bowl and used a brush to lightly butter the skillet before cooking each crepe. Be sure to remove any bits with first to ensure a smooth crepe). Pour about 2-4 tablespoonfuls of batter on one side of the skillet. The amount will vary depending upon the size of your skillet. Immediately tip the skillet, shaking it at the same time to make the batter run all over the bottom. The speed at which the batter is spread determines the thickness of the crepe. If you do not move the skillet fast enough, the batter sets before it has a chance to spread and the crepe will be thick. Practice with the first two crepes you make.
Cook it on medium to high heat for about 30 seconds. (After the first few seconds when the batter settles, I start to shake the pan from time to time so the pancake does not stick to the skillet). To flip, bang the skillet on a pot holder on the corner of the stove to get the crepe loose, and flip it over. I found this is easiest to do if you tilt the skillet away from you, slide the pancake to the very end of the skillet and then flick the pan towards you. This too will take practice but you'll get the hang of it after your first or second crepe.
Preparing the Crepes Suzette Spread approximately 1 tablespoon of the orange butter on each crepe, and fold the crepes in fourths. Butter generously a large oven proof platter and sprinkle it with sugar. Arrange one dozen stuffed crepes on it, overlapping slightly, but leave a space at the end of the platter where the sauce can accumulate. Sprinkle the crepes with 2 tablespoons of sugar and place them under the broiler, approximately in the middle of the oven if your broiler is in the same unit, for about 2 to 3 minutes. The surface of the crepes will caramelize and the sauce will slightly bubble.
Fire it Up! 1/2 cup Cognac or brandy
1/4 cup Grand Marnier or homemade orange liqueur
Pour 1/2 Cup of Cognac or brandy and 1/4 cup Grand Marnier on the very hot crepes and ignite. Bring the platter to the table and incline it slightly so that the flaming juices gather in the space you left. Spoon up the liquid and pour it back, still flaming, onto the crepes. When the flame subsides, serve two crepes per person with some of the sauce.
Garnish with blood orange slices and if you like sprinkle confectioner's sugar across top.
A fiery sweet Seduction Meal that is sure to fan the flames of desire in you both. A delicious New Orleans standard --Bananas Foster. The dish was created by Paul Blangé at Brennan's Restaurant; it was named for Richard Foster, a friend of Owen Brennan's and New Orleans Crime Commission chairman. This dish is a true show stopper and fun to make together--you'll definitely impress when flaming up the skillet!
Bananas Foster 1/4 cup butter 1 cup firmly packed brown sugar 1/2 teaspoon ground cinnamon 1/4 cup banana liqueur 4 firm bananas, cut in half lengthwise, then halved 1/4 cup dark rum 4 scoops vanilla ice cream
Makes 4 servings.
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan.
Light it up! When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. If you have an electric stove, add a match to the skillet, however, you might want to remove the skillet first, to an open area so the flames do not shoot up and hit something. (Keep a large metal lid on hand to cover the dish in case your flambe gets out of hand). When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately; the warm sauce will quickly melt the ice cream. I had a hard time photographing this because the ice-cream melted so quickly.
On a last note:, when dealing with fire, I highly
suggest practicing before serving to master the art of working with
fire.
Bananas Flambe Another easy dessert that you can Fire Up for your Sweet Seduction
1 large firm banana 5 tspn honey 5 tspn of chopped walnuts and pecans 4 tspn brandy
Cut banana in half, place in a small flameproof dish. Drizzle cut surface of each half with 2 teaspoons of honey and sprinkle with chopped nuts. Broil the bananas about 4-5 minutes until heated--do not burn. Remove from broiler and carefully pour brandy over bananas and Fire it Up! Serve Immediately
"Poaching fruit is a good trick to have in your bag of dessert techniques. With half an hour or so of simmering in a flavorful liquid, you can transform an ordinary supermarket pear or other fruit such as a peach or an apricot, into a first-class dessert any time of the year", Julia Child on Poached Pears, Julia and Jacques Cooking at Home cook.
Poached Pears . 2 1/4 cups of sugar 1 1/2 cups dry white wine such as Orvietto or Muscadet 4 1/2 cups of water 2 lemons, for peel and juice 2 tsp vanilla 6 large, firm, ripe pears, such as Bosc or Bartlett
For Serving Chocolate Sauce Slices of pound cake or Madeleine cookies Mint Sprigs
Preparing the poaching syrup. In a large saucepan or stockpot,
about 6 quarts, pour the sugar, wine and water and stir well. With a
sharp vegetable peeler, shave 10 - 12 long strips of lemon peel (lemon
zest only). Cut the lemons in half and squeeze out the juice, removing
pits. Add the peel, juice and vanilla to the pot. Bring to a boil, cook
for about 2 minutes to dissolve the sugar, and turn off the heat
Meanwhile prepare the pears. Slice the bottom of each pear flat so it will stand upright. Peel the pears leaving the stems and a small amount of skin on the top (decorative touch). With a melon baller or a knife, scoop out the inside of the pear through the flat bottom, removing entire core and seeds. You will have to scoop 3 or 4 times to get out all the seeds.
Cooking and cooling the pears. Set the pears in the hot syrup, which must cover them completely. Add more syrup if necessasry. Lay a double thickness of paper towels over the pears, then weight them down by placing a small plate (a salad plate) or lid, to keep them submerged and prevent discoloring.
Return the syrup to a boil and cover the pot. Reduce the heat to maintain a gentle boil and poach for about 30 minutes, just until the pear can be pierced through with the tip of a sharp knife. Remember, the poaching time for pears will always vary, so test them frequently. Remove the cooked pears from the heat and let them cool in the syrup for at least 3 hours or overnight, leaving towels and the plate or lid in place.
Chocolate Sauce 1 cup of half-and-half or cream 6 oz best-quality bittersweet chocolate, chopped in small pieces 1/4 cup strong espresso (or 1/4 cup strong black coffee mixed with 1 tsp instant espresso powder) Vanilla extract, rum, cognac, or bourbon (optional flavorings) - I added a dash of rum handful (2 tbsp) finely chopped hazelnuts.
In
a small saucepan, heat the cream to a bare simmer. Whisk the chocolate
pieces and the espresso or coffee into the hot cream, until completely
smooth. Add 1 tsp vanilla extract or 1 tbsp rum, cognac, or bourbon and the hazelnuts. Mix well.
Cool before using.
Serving the pears. You can serve the poached pears as they are, moistened with their syrup, or in any variations found in the Julia and Jacques cookbook. I choose to serve this with the chocolate sauce, using a "fluted" pear.
Fluting the pear. Slice through the side of the pear with diagonal cuts at 1/2 inch intervals all around, starting from the top and moving diagonally towards the bottom. (See photo). Press down gently on the top to separate and display the fluted slices.
Plating the dish. If using pound cake, cut 1/2 inch slices of the cake and cut out a 3"
or 4" circle or disk from each, using a round pastry cutter or a
paring knife. Pour a pool of chocolate sauce onto a dessert plate, set
a cake round in the center, and stand a pear, fluted or not, on the
cake. I used Madeleine cookies instead and added a few small pieces of pecans in the chocolate sauce. Garnish with a sprig of mint.
For the Love of Food is a wonderful blog filled with recipes, reviews and other food related stories by Nicole King, a foodie and world traveler. She is running a fun event, through Is My Blog Burning?, called Taste and Create where she has created a gathering point for the food-blogger community to have their recipes tested by their peers.
26 different food bloggers have been paired for this event. Each participating blog will browse through their partner's blog's entries and pick out one dish that grabs their attention. Seduction Meals is partnered with food blog Dulcedo and my attention was immediately drawn to her post about Mexican Wedding Cookies.
Dulcedo is a food blog written from Seattle. There were quite a few recipes that I would have liked to try, but I was most interested in the story of the Holiday tradition of Dulcedo's grandmother's snowball cookies also known as Mexican Wedding Cookies. I LOVE these cookies and have always wanted to try baking them, so this is my chance. The recipe originated from Martha Stewart's Baking Handbook... and they are melt-in-your-mouth delicious!
Mexican Wedding Cookies (Snowballs) Martha Stewart's Baking Handbook
1 cup (3 3/4 ounces) pecan halves 2 cups confectioners' sugar 2 cups flour 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 teaspoon vanilla extract 1/2 teaspoon almond extract
Preheat the oven to 350 degrees F. In a food processor, combine pecans with 1/4 cup confectioners' sugar and pulse until nuts are finely ground. In a medium bowl, whisk together the sugar/nut mixture, flour, and salt. Set aside.
In the bowl of an electric mixer, beat the butter and 3/4 cup confectioners' sugar (sifted) on medium speed until light and fluffy, about 4 minutes. Beat in the vanilla and almond extracts. Add the flour mixture and beat on low until the dough just comes together.
Using a 1" scoop, drop dough about 2 inches apart onto a parchment lined baking sheet. Bake until cookies are pale and just beginning to get tiny cracks on top, 10-12 minutes. Leave cookies on the baking sheet until firm enough to move, 1-2 minutes. Transfer to a wire rack to finish cooling.
Place remaining 1 cup confectioners' sugar in a shallow bowl and roll cookies in it to coat completely. Cookies should be kept in an airtight container layered between sheets of waxed or parchment paper.
A magical love potion with a titillating taste that is sure to enchant and seduce. PAMA Pomegranate Liqueur. A delicious, tasty liqueur made with all natural pomegranate juice,
premium vodka, and a touch of tequila, PAMA captures the sweet
and tart taste, and seductive color of the wonderfully exotic aphrodisiac...the pomegranate.
Your New Years Eve Seduction Meal will truly sparkle with this grand encore Yuzu Panna Cotta and a sparkling glass of PAMA Champagne.
Yuzu Panna Cotta:
¾ cups yuzu juice
4 cups of heavy cream
½ cup sugar
1 lime zested
1 lemon zested
4 gelatin leaves, or one 1/4 packet of gelatin
5 vanilla beans
Combine yuzu, cream and sugar. Heat until simmering. Add lime and lemon zest and split & scraped vanilla bean. Cover and allow to infuse for one hour. Strain. Heat up enough to melt bloomed gelatin leaves or gelatin packet. If using the gelatin packet add 2 tablespoons of water to a bowl and sprinkle gelatin over this. Let stand to gel for a few minutes--place gelatin into the heated cream mixture and mix well. Strain cream mixture through chinoise and cool.
You can find YUZU juice at gourmet shops or online at GourmetSleuth.com
Pomegranate Gelee:
2 ½ cup pomegranate juice
½ cup PAMA Pomegranate Liqueur
¾ cup simple syrup (2/4 cups of sugar, 1/4 cup of hot water, mix well)
6 gelatin leaves
Warm together juice, PAMA Pomegranate Liqueur and simple syrup until warm enough to melt bloomed gelatin leaves Strain through chinoise. Note: Simple syrup is a water/sugar mix typically 2 parts sugar / 1 part water.
5-Spice Caramel Sauce:
2 ¾ cups of sugar
5 oz corn syrup
1 vanilla bean
4 cups heavy cream
1 tsp 5-spice
Combine sugar, corn syrup and cook over medium-high heat until caramelized. Add split & scraped vanilla bean and 5-spice powder to heavy cream. Bring to a simmer. Deglaze caramel with cream. Strain through chinoise. Cool.
Citrus Tuile:
1 ½ cup sugar
5 oz a/p flour
6 oz orange juice
1 lemon juiced
Zest of 1 lemon
Zest of 1 orange
1 cup butter, melted and cool
Mix together sugar, zests and flour. Slowly add juice and combine, mixing until there are no lumps! Add butter slowly. Let rest in fridge for at least 2 hours. Smooth a thin amount on a silpat with an off set spatula. Bake at 325 degrees F for 10 minutes. Once cool, break into shards. Note: The Silpat is a liner made of silicone and fiberglass which replaces the need for parchment paper.You can use either.
Assembly / Plating the dish:
Add a small amount of 5 spice caramel in bottom of your glass. Followed by yuzu panna cotta, almost to the top (leaving enough room for gelée). Top with pomegranate gelée. Garnish with citrus tuile.
PAMA and Champagne
3 oz. PAMA Pomegranate Liqueur 1 oz. Champagne (I prefer Veuve Clicquot) Pour PAMA and Champagne into shaker over ice. Strain into a Champagne flute.
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