Chocolate Creme Brulee and Chicken Francaise Requests
JeDiana Biegler asked for Chocolate Creme Brulee and a Chicken Francaise recipe. Executive Chef Dawn Gaba notes a luscious creme with semi sweet chocolate in a traditional egg custard. Bonnie Lee cites a Cook's Corner version from a New York restaurant in West Kendall, Florida.
MENTIONED IN THIS ARTICLE
JeDiana Biegler
Recoe Fia
Dawn Gaba
New York
West Kendall, Fla
Cheeca Lodge Chocolate Creme Brulee Fusion Dish
Chocolate creme brulee with vanilla bean infused cream, baked in cups, browned sugar topping, garnished with raspberries and mint. Includes a chicken parsley wine dish as a separate recipe note, yielding four servings.
Make your own cordials at home with simple tips
A humorous guide reviews homemade liqueurs from fruit and cream bases. It notes legal boundaries, the time needed to mellow recipes, and the extra effort and cost of home bottling. The piece offers practical steps for siphoning and racking, plus equipment tips and a farewell cheer.
MENTIONED IN THIS ARTICLE
Bureau of Alcohol, Tobacco and Firearms
Homemade Liqueur and Plum Cordial Summary
Recipe notes describe two liqueur methods using lemon and plum. Ingredients include water lemon juice sugar vodka and optional coloring for lemon liqueur and plums wine cinnamon vanilla and vodka for plum cordial. Both require a 1 month rest in a cool dark place and final racking into bottles.
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