New Thread: Name Two (or more) ingredients that should NEVER be in the same recipe (must be T& T)
- Thread starter luisa_calif
- Start date
Aack Aack Aack! Peanut Butter Banana Reeses cups.
I was looking for the white chocolate Reeses mini cups for some mini brownie cups I'm baking, and there on the lower shelf was "Elvis's favorite", Reeses pb/b milk chocolate cups. Honestly. I have a feeling those will end up at Liquidation World. to be fair, I have not tried one---don't know that I can. Maybe we're a test market for them? I sure haven't seen any advertisement for them.
I was looking for the white chocolate Reeses mini cups for some mini brownie cups I'm baking, and there on the lower shelf was "Elvis's favorite", Reeses pb/b milk chocolate cups. Honestly. I have a feeling those will end up at Liquidation World. to be fair, I have not tried one---don't know that I can. Maybe we're a test market for them? I sure haven't seen any advertisement for them.
This appeared in my mailbox this morning. Blech!
Perhaps my culinary tastes are not sophisticated enough for..............
Pan Seared Foie Gras of Duck with Pineapple Caramel, Chocolate Brioche and Chocolate Syrup
by Chef Bobo Bergstrom
Foie Gras
* Foie Gras of Duck
Season foie gras with salt and pepper. Fry in HOT non-stick pan quickly on both sides and rest on the side while you add Pineapple salsa in the pan. Arrange on the plate.
Brioche:
* 300g egg
* 20g yeast (2tsp) soaked in 1 tsp warm water
* 60g sugar
* 500g flour
* 40g cocoa powder
* 20g salt
* 300g room tempered butter
Preparation
Wisk egg and yeast. Add flour, cocoa, sugar and salt. Work for a elastic dough for 20 minutes. Add the room warm butter, bit by bit and increase the speed of the blender and work the dough to a glance. Rest under cloth to rise for 2 hrs and chill for 12 hours. Make 2 oz balls and put in moulds, cover with clear wrap and rise for two hours in room temp. Brush with egg and bake in 400º oven.
Chocolate syrup:
* 1 cup balsamic vinegar
* 1 cup sugar
* 2 tbsp cocoa powder
Preparation
Boil balsamic vinegar, sugar and cocoa powder until thick and set to cool.
Pineapple Caramel Salsa:
* ¼ cup sugar
* ¼ cup pineapple juice
* 1 tbsp lime juice
* 1 cup pineapple, diced
* Vanilla pod
* Salt and pepper to taste
Preparation
Melt sugar in a skillet until light brown. Add pineapple juice, limejuice and cook out. Add diced pineapple, vanilla pod or essence, salt and black pepper. Remove and set to cool.
Find More of Bobo's Recipes!
Perhaps my culinary tastes are not sophisticated enough for..............
Pan Seared Foie Gras of Duck with Pineapple Caramel, Chocolate Brioche and Chocolate Syrup
by Chef Bobo Bergstrom
Foie Gras
* Foie Gras of Duck
Season foie gras with salt and pepper. Fry in HOT non-stick pan quickly on both sides and rest on the side while you add Pineapple salsa in the pan. Arrange on the plate.
Brioche:
* 300g egg
* 20g yeast (2tsp) soaked in 1 tsp warm water
* 60g sugar
* 500g flour
* 40g cocoa powder
* 20g salt
* 300g room tempered butter
Preparation
Wisk egg and yeast. Add flour, cocoa, sugar and salt. Work for a elastic dough for 20 minutes. Add the room warm butter, bit by bit and increase the speed of the blender and work the dough to a glance. Rest under cloth to rise for 2 hrs and chill for 12 hours. Make 2 oz balls and put in moulds, cover with clear wrap and rise for two hours in room temp. Brush with egg and bake in 400º oven.
Chocolate syrup:
* 1 cup balsamic vinegar
* 1 cup sugar
* 2 tbsp cocoa powder
Preparation
Boil balsamic vinegar, sugar and cocoa powder until thick and set to cool.
Pineapple Caramel Salsa:
* ¼ cup sugar
* ¼ cup pineapple juice
* 1 tbsp lime juice
* 1 cup pineapple, diced
* Vanilla pod
* Salt and pepper to taste
Preparation
Melt sugar in a skillet until light brown. Add pineapple juice, limejuice and cook out. Add diced pineapple, vanilla pod or essence, salt and black pepper. Remove and set to cool.
Find More of Bobo's Recipes!
