How To Make Cocktail Foam - Kathy Casey's Liquid Kitchen - Small Screen
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Cocktail foams add elegance, texture and mouth feel to any cocktail. They can also add subtle flavors with the addition of spirits, fruits and liqueurs. In this version, Kathy uses Grand Marnier to heighten the flavor profile of the Black and Blue Cadillac Margarita.
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Recipe Moroccan Beet Salad
Recipe - Moroccan Beet Salad
●1 1/2 lbs beets
●2 -3 teaspoons sugar (at home I make this with Splenda)
●1 large lemon, juice of
●1 tablespoon olive oil
●1/4 teaspoon cinnamon
●1/4 teaspoon cumin
●1/8 teaspoon sweet paprika (pimenton)
●3 -4 tablespoons parsley
●2 teaspoons water
●1 tablespoon Grand Marnier
How to Make an Orange Pound Cake
How to Make an Orange Pound Cake
There’s just something so satisfying about a bundt cake. I think it’s the simplicity and the cake to frosting ratio is high enough to trick your mind into thinking, yes this is totally fine for breakfast and as accompaniment to my various beverages throughout the day.
This orange pound cake is everything you’d want rich, moist and has the best aroma out of the oven. The glaze is literally the perfect shade of millennial blush and really complements the cake well. If you wanted more icing, go ahead and cut the cake lengthwise and add some orange or lemon buttercream in the middle.
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This smooth vanilla sauce brightens up many-a--French dessert, and since it's quick and easy to make, it'd be a great addition to your dessert-recipe arsenal. Drizzle it over our Molten Chocolate Souffle, sprinkle with sugar and brûlée, serve it with meringues for Île flottante, or use it as a frozen custard base.
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How to Make Homemade Triple Sec aka Orange Liquor
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In this free mixology video Clint will show you how to make homemade Triple Sec or a traditional Orange liquor. This is a great party favorite and a must have behind the bar. Let us know what you think about our recipe. If you don't know how to make simple syrup than please view our simple syrup video at:
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Tasting 5 Different Types Of Grand Marnier! | Master Your Glass
On this episode of MYG I review 5 different expressions of Grand Marnier.
Grand Marnier Cordon Rouge: The most popular brand of the lineup and to say it is iconic is an understatement. It was created in 1880 by Louis-Alexandre Marnier Lapostolle It contains 40% ABV in the USA. The bottle contains 51% cognac and 49% orange essence.
Flavor: Bitter orange, balanced by cognac notes of hazelnuts and toffee with a long, balanced finish
Grand Marnier Louis Alexander: Launched in honor of the creator of Grand Marnier liqueur, Louis-Alexandre Marnier Lapostolle. It blends VSOP Cognac - Which by French law must be a minimum of 4 years old with aromatic bitter oranges. The bottle contains 82% Cognac and 18% Bitter orange essence.
Flavor: Intense Cognac flavors and orange, balanced by a piney and more of that earl gray
Grand Marnier Cuvée du Centenaire: First released in limited quantities in 1927 to commemorate the 100th anniversary. It is made with up to 25-year-old fine cognacs. The bottle contains 82% Cognac and 18% Bitter orange essence.
Flavor: Complex flavors of orange, balanced by a rich flavor of aged cognac with some hints of tobacco
Grand Marnier Cuvée 1880: A blend of premium XO Cognac that are aged up to 60 years from the most prestigious of those 6 areas called “Grande Champagne”. The bottle contains 91% cognac and 9% orange liqueur. The bottle features an interesting décor that is reminiscent of the late 19th century Belle Époque era combined with Art nouveau style
Flavor: Deep and intense cognac flavors with a light touch of orange and round undertones of fruit and vanilla. It’s lovely
Grand Marnier Cuvee Quintessence: This is marriage between 20 rare vintages cognacs up to 100 years old and in this case the orange essence is doubled distilled to concentrate the flavors so that it can hold
up and counterbalance the vintage cognacs in the glass
Flavor: Fresh mellow and complex flavors of cognac with flavors of nuts and tropical fruits like peach or apricot perhaps. Such a long beautiful finish
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Patrick Ryan's Prosecco Trifle
Patrick Ryan has created his twist on the classic trifle - Prosecco & Raspberry Trifle.
Trifle is one of those desserts that everyone loves at Christmas but why not make it a little extra special with some prosecco.
Get the recipe here
This recipe is sponsored by Kenwood.
Difference between orange flavoured liqueurs Curacao, Cointreau and Grand Marnier
Difference between triple sec styles and Curacao styles of orange flavoured liqueurs.
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Common bar and mixology misconceptions:
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Sopa de betabel rostizado.-Chiles chipotles mecos rellenos.-Souffle de grand marnier.-Camaronessalsa
COCINEMOS JUNTOS J14-02-13. SOPA DE BETABEL ROSTIZADO CON CREMA .- CHEF GERARDO, CHILES CHIPOTLES MECOS RELLENOS DE QUESO ROQUEFORT .- SOUFFLE DE GRAND MARNIER .- REPORTAJE DE OLGA -CAMARONES CON SALSA DE LIMÓN Y RÁBANO PICANTE .
Farinata - Baked Garbanzo Flour Pancake - Rustic Italian Chickpea Flatbread
Learn how to make a Farinata Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Rustic Italian Chickpea Flatbread Recipe!
Grand Ginger - Recipe by Grand Marnier
A wonderful encounter between the intense aroma of Grand Marnier® Liquor and the peppery flavourful notes of ginger ale for a perfectly refreshing drink.
What you need :
1,5 shots Grand Marnier® liqueur (45ml)
4 shots ginger ale (120ml)
1 squeeze fresh lime
Garnish : 1 lime wedge
5 ice cubes
Clementine bellinis - Waitrose
Watch Rich Harris make clementine bellinis - quick, easy and perfect for Christmas. Click here for more festive inspiration:
Kamado Joe - December 2015 Joe Talk
Hey Joe Fans! In the December Joe Talk, we have a look at some of YOUR photos and also discuss the cooking technique for Boston Butts...
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Chinese Mock Duck. Chinese vegetarian and vegan gluten recipes. How to cook Chinese Mock Duck.
Gluten, as protein replacement, is a large part of the Chinese vegetarian and vegan diet. This demonstration will show you how to extract pure gluten protein from bread flour, and exactly how to prepare a wonderful meal using the gluten. This recipe is a tasty treat, and everyone should try this at least once in their lives. Although is is a little time-consuming, this recipe is very simple if you follow our step-by-step guide. For the full recipe, Chinese Mock Duck, in printable format, please go to our website
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To make the gluten:
1kg All-purpose bread flour (strong bread flour)
1 Tsp Salt
550ml Warm water
To coat the gluten:
⅓ Cup Tapioca flour (can substitute cornflour)
Oil for frying
1 Green Pepper, cut into short strips
For the sauce:
100ml Vegetable stock
2 Tbs / 30ml light soy sauce
2 Tsp / 10ml Rice wine
1 Tsp / 5ml Soft brown sugar
½ Tbs / 7.5ml Tapioca flour dissolved in a little water
To make the gluten:
Combine the all-purpose flour and salt in a mixing bowl and pour in the warm water.
Mix this together with a wooden paddle until a dough starts to come together.
Using your hands compress the dough together until all of the flour combines into a single mass.
Turn the dough out onto your work surface and knead the dough for 5 minutes until it is smooth and elastic.
Place the dough back into the bowl, cover with a damp tea towle and allow this to rest for 60 minutes.
Remove the dough from the bowl. Wash the dough under cold running water, pressing, squeezing and pulling the dough as you do this.
Continue this action for about 5 minutes until the water runs clear, and you have about 300g of spongy gluten.
Squeeze as much water from the gluten as possible, then place this on a platter while you prepare the rest of the ingredients.
The other ingredients:
Combine the stock, soy sauce, rice wine and sugar in a jug, and stir this until the sugar is totally dissolved.
Cut the pepper in to short strips.
Mix the ½ tablespoon of tapioca flour with a little water.
Measure ⅓ cup tapioca flour into a bowl.
Place the gluten on a cutting board, roll it into a sausage shape and cut it into bite-sized pieces.
Dredge the gluten pieces in the tapioca flour, place them on a platter - don't allow them to touch, they will stick together.
Heat your wok to smoking hot, add 30ml of oil and fry the gluten in batches until golden brown. Remove from the wok and continue until all of the gluten is cooked. Add a little more oil between batches if necessary.
Add the green pepper to the wok and fry for 3 minutes until the edges are starting to brown.
Add the sauce mixture to the wok and bring this to a boil.
Return all of the gluten to the wok and toss this until everything is coated with the sauce.
Pout in the tapioca slurry and continue to stir-fry for 60 seconds, and the sauce is thick and glossy.
Remove from the heat, transfer to platters and serve immediately.
Charlotte Cake Recipe | With Strawberry & Mango
Charlotte cake with strawberry and mango.
Recipe of incredibly delicious summer dessert - no bake Charlotte cake with fresh strawberries and mango. This cake is as tasty as it is beautiful.
For Charlotte cake:
- 40-50 savoiardi biscuits (aka sponge fingers or ladyfingers)
- 300g or 2/3 pound fresh strawberries
- 1 ripe mango (could be replaced with fresh or canned peaches or apricots)
- 5-6 tablespoons Triple sec or Grand Marnier
- 400 ml or 12/3 cups heavy cream
- 250g or 9 ounces mascarpone cheese
- 100g or 3½ ounces butter,softened at the room temperature
- 100g or 3½ ounces almond, peeled
- 100g or 3½ ounces sugar
- 100g or 3½ ounces icing sugar
- 9 springform pan
- Handful of fresh pistachios, lightly crushed
- Fresh mint leaves, optionally
- 100g or 3½ ounces sugar
- 2 tablespoons water
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Cooking European and Russian Recipes.
Golden Globes Make Ahead Meals and Recipes Ideas Q13 Fox This Morning
Jill shares a couple of her Make Ahead Meal recipes perfect for your Golden Globe party this weekend.
VALENTINE'S DAY Sweetheart Dessert - How to make RASPBERRY & CREAM CHOCOLATE DECADENCE Recipe
A special VALENTINE'S DAY dessert that will make you or everyone else go YUM YUM YUM!!! Click on Show more below to get the recipe...
Rasyberry & Cream Chocolate Decadence
In a large heat proof bowl add...
8 squares (1 ounce each) semisweet chocolate
1 tablespoon all-vegetable shortening
Place heat proof bowl over simmering water. Do not let the bowl come into contact with hot water. Melt chocolate and shortening until smooth.
Add 12 cupcake foils (without paper liners) to cupcake pan. Swirl...
1 tablespoon of melted chocolate in each cupcake foil (make sure chocolate covers half way up the sides)
Place in refrigerator for 1-2 minutes. Swirl another coat of melt chocolate to reinforce sides of cupcake foils. Refrigerate another 30 minutes or until firm. Slowly remove foil from chocolate. Set aside.
In a chilled medium bowl add...
2 1/2 cups heavy whipping cream
Beat whipping cream until soft peaks form, about 2-3 minutes (do not over beat). Cover and refrigerate until ready to use.
In a large mixing bowl add...
2 packages (3 ounces each) cream cheese, softened
4 tablespoons butter, softened
Beat until smooth. Add...
1/3 cup baking cocoa
1 1/2 cups confectioner's sugar
2 tablespoons milk
1 teaspoon pure vanilla extract
Beat until all ingredients are well blended and creamy. Fold in...
3/4 of the heavy whipped cream.
Add cream cheese and whipped cream mixture to gallon size zip lock bag or pastry bag. Add enough creamed mixture, to each chocolate cup, to rise above sides of chocolate cupcake molds.
Top each dessert with...
remaining whipped cream
1 raspberry ( more if you wish)
fresh mint leaves (optional)
Sprinkle with sifted powdered sugar just before serving.
The prefect dessert for Valentine's or any Day of the year!!!!
Grilled Vegetable Terrine with Lobster and Red Pepper Coulis by Jean Banchet
Grilled Vegetable Terrine with Lobster and Red Pepper CoulisJean BanchetLa RivieraAtlanta GAAppetizer, Great Chefs of the South #27Beautiful bright colors — red, orange, purple, green, yellow — fill this beautiful terrine. Some of the vegetable
Caribbean Sea Vanilla Ice Cream
From November 9, 2016
Emery Thompson 12NW 12-Quart Batch Freezer
푸아그라로 만드는 토숑과 비트퓨레, 금귤청, 플레이팅, 푸아그라 손질법, 퓨레만들기
3.포트와인으로 조린 비트퓨레
5.푸아그라 토치로 그슬리기
토치로 그슬린 푸아그라 토숑, 포트와인과 비트로 만든 퓨레, 그리고 금귤 콩포트와 산딸기, 크리스피한 브리오슈가 올라간 요리입니다.
영상 속 레시피
그랑마니에르(꼬냑) 3~5% (기호에따라)
큐어링 솔트(핑크솔트) 0.25% (선택사항)
#푸아그라요리 #비트퓨레 #금귤청만들기 #플레이팅
Mountain Flavors -Sunday Supper, Episode 5
Join acclaimed chefs and your favorite hometown restaurants for Sunday Supper featuring Mountain Flavors! For the main dish, Chefs Harding Smith & Sean Doherty of the Mountain Room in Bethel and The Rooms in Portland prepare a Hunter's Pie that can feature venison, wild game, or a domestic red meat of your choice.
For this week’s side dish, we head to Bethel, to warm up around a delicious butternut squash bisque with Jessica and Brian Nichols.
Lastly, cheese and charcuterie experts Deb Webster and Tonya Morris of Hannaford Supermarkets create four fun theme ideas for appetizer boards including local, contemporary, and alpine boards, before featuring Chef David Turin’s Gorgonzola & Grand Marnier Cheese Fondue.
“Don’t let anyone treat you like lunch meat. Remember, you are Charcuterie.”
All of these wonderful folks shared their kitchen with us for segments on Sunday Supper, a web series created to support Maine's restaurants during the COVID-19 crisis.
WATCH more recipe segments and full episodes of Sunday Supper HERE:
ABOUT Taste Maine:
Taste Maine was created to share the wonderful culinary stories of Maine's best chefs, producers, farmers, fishermen, and artisans. Our recent effort, Sunday Supper, is cook-along show featuring Maine’s top chefs and restauranteurs prepping some of their signature dishes. Think of a community supper, but you (the audience) get to (virtually) participate and enjoy preparing supper along with Maine’s passionate chefs from their kitchens. Sunday Supper exists to raise money for the Maine Restaurant Relief Fund. Mainers have always taken great pride in supporting one another in a time of need.
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“Don’t let anyone treat you like lunch meat. Remember, you are Charcuterie.”
#hunterspie #bisque #recipe #cookalong #sundaysupper #tastemaine
World Gourmet Summit 2010 David Thompson Masterclass, Scallop Salad with Grated Coconut
The owner of the first Thai restaurant to be awarded the prestigious Michelin star, food critics say one-Michelin-starred Chef David Thompson cooks Thai food better than any Thai can! This is seconded by his students as he demonstrated his scallop salad with grated coconut in his masterclass.
Event: David Thompson Culinary Workshop
Location: At-Sunrice GlobalChef Academy
Date: 20 April 2010
Copyright of Peter Knipp Holdings Pte Ltd
Twice Baked Mushroom Souffle Cook-Along Video Part 2
Twice Baked Mushroom Souffle cook-along video part 2. For recipe visit
These light, fluffy bites of mushroom heaven are baked twice, meaning that, unlike traditional soufflés, they're not intended to be tall towers that must be served immediately. You can do Part One of the recipe in advance (taking you up to the point where the soufflés are cooled, before they are baked for the second time). This makes these starters perfect for a dinner party - just pop them in the oven for five minutes before you're ready to eat. This is a two part recipe. In Part One we make the soufflés. In Part Two we turn them out and bake them again.
Framboises Espolon Margarita
First video cut me some slack i was nervous:)
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Framboises Espolon Margarita
4 oz Orange Juice (fine strain)
3 oz Egg white ( lightly whipped)
2 oz Grand Marnier
2-4 dash of Orange Bitters ( if you like bitter add more)
1 Bar spoon of Raspberry syrup (see Below) 1 more if you like sweeter drinks
2 oz Espolon Tequila Reposado
1 oz Cointreau
1 oz Lime Juice
.5 oz (Agave Nectar) or (1 oz of (simple syrup) I dislike Sweet drinks so this is a must if you need to kill the heat of the tequila, id recommend this I'm just weird :)
1 1/2 cup of Raspberries (fresh)
3/4 cup of water
1 cup of sugar
1 tablespoon of sugar
1 tablespoon of Agave Nectar
Boil first the Water/Raspberries/Lemon Juice for 8-10 Min (med-high heat)
Strain, discard the seeds and excess berries.
Boil again for 5 Min with the sugar and Agave added
Cheese Soufflé | New Year, New Eats
Next up in our New Year, New Eats series for 2017 are these super simple cheese soufflés that are bound to impress!
Pork & Bramley Apple Sausage Rolls:
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Haitian Recipes: Grapefruit Juice | Ji Chadèk
Ji Chadèk | Haitian Grapefruit Juice New Videos every Thursday! | Nouvo Videyo chak Jedi!
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This is a Haitian Cooking Channel. That features traditional Haitian dishes and drinks.
♡ Basic Haitian Dishes ♡
Rice and Beans:
Plantain: Coming Soon
Favorite Ingredients I use
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BLACK FOREST PARFAIT RECIPE | Valentines Day Idea | MsDessertJunkie
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Ingredients Using - This Is What I Used To Make These
10g Caster Sugar
125ml Thickened Cream
Left Over Chocolate Cake Sheet
- About 20cm by 10cm , feel free to by some sponge cake already made if you want to cheat here :-)
125g Pitted Morello Cherries
40ml of Brandy
20ml of Cherry Liquid from the jar
Dark Chocolate to shave on top.
Leave in the fridge to set for at least 4 hours, overnight is best.
Chocolate Floating Islands with Coconut-Sage Creme Anglaise from Chef Roger Wiles
Chocolate cubes hidden inside the floating islands melt
as the islands are cooked. Sage is a creative, surprising,
and delicious touch for this dessert. The beautiful
presentation of fruits includes the otheiti apple, an
unusual tropical fruit resembling a cross between a pear,
a coconut, and a rose in flavor. If you can't find it -- it is
a Caribbean specialty -- substitute mango or other
SoFlo Taste: June 25
On the latest episode of SoFlo Taste, chef Michelle Bernstein and chef Lindsay Autry join forces to create a southern feast.
5 Things Every Cook Should Know / Ebony, Ivy & Thyme with Leona Dooley
There are five things every cook should know and if you aren't sure what they are, keep watching.#kitchentools #goodcooks
This is Ebony, Ivy and Thyme with Leona Dooley. Five things every cook should know is to inspire new cooks; calm those who don't know where to start; and refresh those of us who are kitchen experts. We are always ready to learn new techniques. I had a longer list of things we need to know, but we will start small. I hope you will share some of your go to techniques for the kitchen in the comments. Blessings to you and yours!
I'm Leona Dooley, of Ebony, Ivy & Thyme, a wife, mother and grandmother. My hugs and smiles warm many hearts. I love to gather around the kitchen table to play games, entertain, cook and create; and it's all done from my hub - the kitchen. Each week I will share with you delicious meal ideas and 'eye candy' designs created in this kitchen; for the kitchen.
The message I live by is: “Work hard; Love God and family; and the rest is just gravy.”
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½ cup -
1 cup -
Pink Himalayan Salt:
Lodge Cast Iron Pan:
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SAF Yeast 1 pound sack:
FISCARS Orange handled scissors 8” and 5”-
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