HolliDay AnyDay: Easy Breezy Kitchen - Ciabatta Stuffing with Apricots, Grand Mariner and Sausage
Ciabatta Stuffing with Apricots, Grand Mariner and Sausage
serves 10-12
This is my FAVORITE stuffing and why I only make it once a year is beyond me!
I created the recipe many years ago by taking my favorite parts of a Silver Palate recipe and
parts of a Giada recipe!
Additionally, I have made it vegetarian many times by eliminating the sausage and parmesan
and subbing veggie broth for the chicken broth.
1 1/2 cups Grand Mariner, heated (I do this in a large pyrex measuring cup in the microwave)
1 cup chopped dried apricots
3 tablespoons butter or olive oil
8 ounces spicy turkey Italian sausage
2 large onions, diced small
2 carrots, diced small
2 celery stalks, diced small
3 garlic cloves, minced
2 tablespoons finely chopped rosemary
salt/pepper
1 pound loaf ciabatta bread, cut into 1/2 inch cubes (and dried overnight on the counter)
1 cup slivered almonds
2/3 cup grated parmesan
2 - 2 1/2 cups low salt chicken broth
2 large eggs, beaten
1/4 cup chopped Italian parsley
Preheat oven to 350 degrees.
Spray a 10x15 glass baking dish or large casserole dish with cooking spray.
Combine heated Grand Mariner with chopped apricots, let sit to soften apricots while you are
making the rest of the recipe.
Melt 2 tablespoons butter or olive oil in large skillet over medium high heat. Add sausage and
break up into small crumbles and cook until no longer pink and sausage is cooked through.
Remove sausage from pan with a slotted spoon and place in a bowl. Reserve fat in skillet.
Add the additional tablespoon of butter or olive oil to skillet and add onions, carrots, celery,
garlic and rosemary. Season with salt/pepper and cook over medium heat until vegetables are
softened, about 10 minutes. Remove from heat and cool slightly.
In a very large bowl combine the dried bread, sausage and vegetables. Add almonds,
parmesan, grand mariner and apricots. Toss to combine, then add enough broth to moisten and
add the beaten egg and parsley. Mix lightly to combine. Season, to taste, with salt/pepper if
necessary.
Transfer the stuffing to the prepared dish. Bake until it is heated through and the top is golden
brown, approximately 40 minutes. Remove from oven and serve.
Cranberry Blood Orange Chicken // Holiday Dinner
Cranberry Blood Orange Chicken // Holiday Dinner
Click the link below for the full printable recipe
Blood orange marmalade video
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How To Make Stuffed Pork Tenderloin
FULL RECIPE BELOW
Follow along with our online culinary school chef as he shows you how to make this delicious stuffed pork tenderloin. You won’t believe how delicious this dish is!
STUFFED PORK TENDERLOIN RECIPE:
Stuffed Pork Tenderloin
Ingredients
2 -1/4 lb pork tenderloins, trimmed
1 cup dry apricots cut in quarters
2 cups leeks, braised
2 tbsp chipotle peppers
½ tsp fresh thyme
½ shallots, fine chopped
3 tbsp whole butter
¼ cup Grand Marnier
1 cup orange juice
1 orange cut into segments
2 tbsp corn starch
3 tbsp water
2 tbsp olive oil
Salt & pepper to taste
Preparation
1. Preheat oven to 450° F
2. In a large sauté pan add 2 tbsp of butter, add the leeks and sautée until tender, about 3 minutes. Add the apricots; deglaze the pan with the apricot brandy, chipotle peppers and thyme. Transfer the mixture to a bowl to cool.
3. Butterfly the pork tenderloins and, with a meat mallet, pound the pork to an even 1/4 –inch thickness. Divide the mixture between the tenderloins. Roll up the pork to enclose the filling. To keep the stuffing form falling out when roasting, tie butcher twine firmly around the tenderloin.
4. Heat the olive oil in a skillet over medium heat. Brown the tenderloins on all side, about 5 minutes. Transfer to a baking sheet, place in the oven and roast until the internal temperature reaches 145°F, about 15 minutes. Allow the meat to rest before cutting.
5. To make the sauce, add 1 tbsp of butter, add the shallots and sweat them. Deglaze the pan with the grand Marnier, add orange juice and simmer for about 3 minutes. Make slurry with the corn starch and water and thicken the sauce. Add the orange segments at the end.
6 Slice the pork and serve with the orange sauce.
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Steamed Christmas Pudding with Whole Orange Centre cheekyricho video recipe episode 1,067
Christmas wouldn't be Christmas without our Steamed Christmas Pudding with Whole Orange Centre. We do hope you give it a try.
INGREDIENTS:
500g Mixed Fruit
250g Self Raising Flour
1/2 tspn each of cinnamon, nutmeg, Mixed Spice & Bicarb Soda,
3 eggs
250g butter, 40g Golden Syrup
250g Breadcrumbs
250g Brandy, 30g Marmalade
30g Grand Marnier
1 Navel Orange
20g Cheekyricho Home made Vanilla Paste
75g brown sugar
cheekyricho handy conversion chart for your convenience. Conversions for weights, measure, volume and temperature.
Thank you very much for watching. If you'd like to see more interesting recipes & ideas please check out our cheekyricho channel.
Do come back and visit us again soon we have so much more to share with you.
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Apricot Glaze - Simply made วิธีทำ เจลเคลือบผลไม้ แบบง่ายๆ
Do you want to know how to quickly make a delicious tasting multi-purpose apricot glaze for use beyond desserts?
For this and other recipes and instructional videos please visit rattanarak.com
Coating your fruit tarts with this tangy sweetness adds flavor and makes the fruit glisten while allowing the fruit to maintain moisture.
Coating grilled fish, such as salmon, or meat (roasted chicken and ham) makes every bite that much more enjoyable. For best results when making apricot glaze for use on fish and meats, I recommend you leave the fruit chunks in the glaze and do not strain.
Store any unused glaze in your refrigerator, simply warm it for easy application when you're ready to apply it. When making a larger quantity of glaze just make sure to maintain recipe proportions.
Recipe ingredients:
Apricot jam* - 2 tbsp
Water - 1/2 tbsp
Grand Marnier - 1/2 tbsp
*Real fruit low sugar content apricot jam is recommended
Stuffed Quail with Pancetta, Butternut and Leeks with Pistachio Pesto Sauce, Chef David McMillan
In this episode of Chef Trade Secrets, Executive Chef David McMillan shows us step by step how to make Stuffed Quail with Pancetta, Butternut and Leeks with Pistachio Pesto Sauce.
Royal Dinner - Queen Victoria's Christmas Dinner | Episode #1
An enormous turkey, stuffing, sprouts, gravy and a fruity Christmas pudding to top it off- it really doesn’t get more quintessentially British. The spread that Michelin-Star chef Michel Roth puts on here aims to show how Queen Victoria herself would have feasted over the festive period, with an attention to detail fit for Royals!
Food journalist Caroline Mignot joins him in taking us on a culinary journey through the past and present, highlighting and gracefully combining the very best of world gastronomy. His classical training, French twist and painstaking eye for detail bring this traditional Christmas spread to life.
You can find more episodes of Royal Dinner here:
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RECIPE/INGREDIENTS (6 people)
Consommé royal
For the turkey consommé
1,5L turkey broth
¼L ice cubes
6 egg whites, beaten
2 chopped chicken breasts
250gr vegetables (carrots, leeks, onions, celery) cut into big cubes
For the “royales de foie gras”
200gr pan fried foie gras
100gr cream 35%
100gr whole milk
4 eggs
Salt and freshly ground pepper
Fir the cabbages “sommités”
½ small cauliflower
½ Romanesco cabbage
1 onion cooked in 1L of beet juice
½ bunch of tarragon
Christmas turkey with winter vegetables
1 turkey (3kg ready to cook)
3 peeled carrots
3 onions (skin on), cut in half and browned in a pan
1 celery bunch
2 leeks
1 bouquet garni
Coarse salt and freshly ground pepper
Butter
2 garlic cloves
Salted-butter
For the cranberries coulis
200gr cranberries
30gr sugar
For the winter vegetables
700gr peeled salsify
300gr vacuum packed cooked chestnuts
200gr Brussels sprouts
300gr Horns of plenty/Black chanterelles
For the vegetable filling
80gr butter
2 eggs
160gr speculos paste
40gr currants
40gr white grapes
40gr dried figs
40gr dried apricots
40gr vacuum packed cooked chestnuts
40gr pine nut
20gr flour
40gr chopped chives
Salt and freshly ground pepper
Christmas Pudding
1 white bread loaf
150gr whole pistachios + almonds + nuts
250gr candied orange + plums + raisins
500gr whole milk
500gr liquid cream
10 egg yolks
2 eggs
300gr brown sugar
Juice of an orange
Orange zest
Lemon zest
1 teaspoon cinnamon
1 teaspoon 4 spices
6dL of Grand Marnier
A few lumps of brown sugar
In the Kitchen with David EPISODE 11 Thanksgiving IV: Brandied Orange Cranberry Sauce
Brandied Orange Cranberry Sauce
6 cups fresh Cranberries
2 Oranges for Zest
3 Cups Granulated Sugar
2/3 cup of good quality Brandy (something you would want to drink)
Parchment paper
Tin foil
Large Casserole Dish
Wash and pat dry Cranberries and place into a large casserole dish. Over the top of the cranberries, zest two large oranges. Then, sprinkle the 3 cups of sugar evenly over the cranberries and orange zest and tousle the casserole dish back and forth gently to combine.
Cover the cranberry mixture with parchment paper and tin foil.
Place 300 degree oven for 1 hour.
When cooked, to deglaze the pan, while still hot, pour 2/3 cup Brandy over the cranberry mixture stirring gently, as to not break up any of the berries, let cool so the juices have time to thicken and set up.
Spoon into a decorative bowl and serve.
Dessert Bruschetta Bar
Gerry Tarantino-Piraino serves a delicious Bruschetta Bar for dessert! What a great way to have fun and have a fabulous treat after your meal! Make up some great fruit toppings like strawberries infused with Grand Marnier and orange zest or grill some apricots, spread them with some mascarpone cheese, drizzle some honey and WOW! You have a class A dessert that will make eveybody happy!
Enjoy!
Strawberry Charlotte Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Strawberry Charlotte. There is no better companion for strawberries than cream and this recipe presents them in a unique way. I call this cake a Strawberry Charlotte. It is a beautiful combination of a sponge cake, topped with fresh strawberries that have been cut in half with the cut sides facing the outside edge of the pan. Then a delicious strawberry whipped cream, stabilized with gelatin, completes this cake.
We welcome questions on our Facebook Page:
Fruit Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Fruit Cake.
Bakers tend to have a list of 'must haves' they want to bake for Christmas. For me, I always like to make this Fruit Cake. I just love the combination of nuts and dried and candied fruits with barely enough cake batter to hold it all together. If you have ever made a British Fruit Cake you know that what really sets this cake apart is how we repeatedly 'feed' (brush) the cake with alcohol over several weeks. This gives the Fruit Cake a subtle alcohol flavor and a moist texture, plus it also acts as a preservative so the cake can be stored for ages and ages. Of course, the step of repeatedly brushing the cake with alcohol means we have to make it well in advance of Christmas.
We welcome questions on our Facebook Page:
Stuffed French Toast - Special Breakfast Recipes
Special Breakfast Recipes: Stuffed French Toast
When you need a special breakfast to share with your loved ones, try this decadent stuffed french toast! Your family will love it and you'll get your special day off to the right start! Did your family love this recipe? Let me know in the comments below!
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BREAD PUDDING with Peaches | EASY RECIPE | COOKING WITH MY MOM
Peach Bread Pudding
Hey frenns!!! I was so excited when my mom came to town because she usually cooks or bakes for me when she’s here. I convinced her to get in front of the camera and teach you (and me) a new recipe. We giggle like school girls when we are together but it’s always a fun time when she visits.
I must admit that getting a “straight” recipe from her was kind of tough lol. She cooks by look and feel but...I was able to kind of get a format for you guys! My mom also answered a few cooking and baking questions. So watch the entire video to hear her answer your questions! I even got my Aunt to answer one too!
Recipe below!
Ingredients
Week old bread or a stale bread (we used a brioche loaf)
3-4 eggs
1 tablespoon of Vanilla flavor
2-3 cups of whole milk
A “little bit” of cinnamon
Peaches!! (We purchased our peaches from Lane Orchard in Georgia)
3-4 tablespoons of salted melted butter
1 cup of sugar (to taste)
Steps:
1. Preheat oven to 350
2. Pinch apart bread into to small pieces
3. Pour milk over the bread and set aside
4. Prepare peaches by chopping them. This process is to preference. We chopped them into really small but you can leave larger chunks should you prefer.
5. Add peaches to milk/bread mixture. And mix together.
6. Add cinnamon and mix.
7. Add vanilla and mix.
8. Add sugar and mix.
9. The entire time you are massaging the mixture and blending it together. It should mimic the look of cornbread.
10. At this point check your taste. If it’s not sweet enough- add more sugar.
11. Then add the 3-4 eggs (eggs help to “seal the deal”
12. Then add the melted butter and mix.
13. Spray the casserole dish and pour in
14. Place in the oven and bake for 1-1/2 hours or longer.
15. When it’s done it will have risen but will still have a little “jiggle” (like a cheesecake).
16. Allow to rest for 10-15min
17. Eat and serve!
18. Best eaten warm with ice cream or whipped cream.
Links: Lane Southern Orchard :
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About me:
Hi! I’m Drea. WindyCityPeach! I’m a Southern girl in a Midwest world sprinkling my Southern flavor on everything. I’m here to teach you how to make your life just a little bit easier. You’ll enjoy my cooking videos and I often use my instant pot and give you recipes you’ve come to love and enjoy (but with half the time)!
Andrew Zimmern Cooks: Margaritas
You can easily make these party drinks non-alcoholic, just omit the tequila and Grand Marnier and add a little extra sugar. For a winning game day combination, serve a pitcher of margaritas next to a platter of my brisket nachos… your friends will thank you.
Full recipe:
Apple Brown Betty makes her Boozy Cranberry Sauce
Don't you dare serve that canned cranberry sauce this Thanks/Friendsgiving... Not when it's so easy to make your own!
Here's the Ingredients you'll need:
1/2 Cup Dried Apricots
1/4 Cup Booze of Choice
1/2 Cup Sugar
1/4 Cup Honey
3/4 Cup Water
12oz package Fresh Cranberries
And remember to stay safe this Thanksgiving! No big groups, social distance and wear masks when appropriate. Trust, you’ll be thankful you don’t catch ‘Rona!
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instagram: @sugarbakertwins
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Editing and graphics by Apple Brown Betty.
Hair, Make-up and wardrobe by Apple Brown Betty (you think she'd pay someone to make her look like that!?)
music rights purchased from artlist.io
Beth's Sangria + Non-Alcoholic Sangria Recipe | ENTERTAINING WITH BETH
SUBSCRIBE FOR MORE EASY RECIPES!
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MENU SUGGESTIONS:
Grilled Chicken Brochettes with Zucchini
Apricot Galette
Plum Crumble
BETH'S SANGRIA RECIPES
Serves 4
INGREDIENTS
1 Bottle Merlot Wine
¼ cup (60 ml) Cointreau
juice of 1 orange
½ orange, sliced
½ lemon, sliced
½ cup (120 ml) lime flavored mineral water
METHOD:
Place wine in a decanter, add Cointreau, orange juice, orange slices and lemons. Chill for at least 1 hour, but overnight is better.
Right before serving top with ½ cup of lime flavored mineral water.
Place ice in a glass, pour sangria over and garnish with an orange slice.
Serve with some Spanish almonds and mixed olives!
NON-ALCOHOLIC VERSION
Serves 4
INGREDIENTS:
4 cups (950 ml) white grape juice
½ cup (120 ml) 100% pure cranberry juice (or pomegranate juice)
½ orange, sliced into half moons
½ lemon, sliced into half moons
¼ cup (60 ml) lime flavored mineral water
METHOD:
Combine the grape and cranberry juice in a decanter, stir. Add the orange and lemon slices. And top with the mineral water. Serve over ice. Enjoy!
ABOUT THIS CHANNEL
I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes elegant enough for entertaining but simple enough for a weeknight meal. So go ahead and have friends over! New Videos post every Saturday!
Orange Duck Recipe - Duck Breast a l'Orange
Learn how to make an Orange Duck Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Duck Breast a l'Orange Recipe!
Cranberry Sauce for Thanksgiving dinner
Food editor Heather McPherson shares tips & tricks on how to make the perfect cranberry sauce for Thanksgiving dinner.
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Apple Hand Pies - Apple Turnovers Recipe - How to Make Hand Pies
Learn how to make Apple Hand Pies! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this Apple Turnovers Recipe!
Good Food, Good Life, 365 - Cranberry Apricot Brandy Topping/Sauce
Foodbuzz 24,24,24: Celebrating and Reliving A History of Fine Dining on North American Railroads
It is with anticipated excitement that we present the menu selection honoring North American Railroad Dining - Celebrating Fine Dining on Rails and the Food Buzz 24 Meals, 24 Hours, 24 Blogs for February 2009. Combining my love and passion for both cooking and North American railroads this video celebrates the Golden Age of modern railroad dining with this four course meal highlighting some of the daily food fare found on dining cars that ran across the continental rails.
Menu
Appetizer
Avocado Cocktail
inspired by the Southern Pacific Railroad
Soup
Oysters in Cream Stew
inspired by the Southern Railroad
Entrée
Stuffed Pork Tenderloin with Cream Gravy
inspired by the Western Pacific Railroad
Dessert
La Fonda Pudding
inspired by the Fred Harvey Company
service to the Santa Fe Railroad
Andrew Zimmern Cooks: Bread Pudding
Learn how to bake a Bread Pudding! Cook along with me as we chat about tips and I answer all your questions!
Flor de Caña Rum is my favorite rum to cook with by far, and the one my guests love to drink, especially the 12-year-old… I have been using it for years! It’s important to remember that the quality of the alcohol you cook with actually makes a difference in how your food tastes. This rum bread pudding is a perfect cold-weather dessert. And I give you the ultimate kitchen hack: how to make homemade vanilla extract!
Recipe:
Sponsored by:
Shun:
Helados Mexico:
Flor de Caña Rum:
Stuffed French Toast Recipe
Chef Eugenia Theodosopoulos from Essence Bakery Café has a mouthwatering recipe for breakfast.
Cooking the perfect leg of lamb.
Watch Niall McKenna from James Street South Restaurant in Belfast prepare Northern Irish leg of lamb for his Sunday lunch.
Seared Scallops with Garlic Basil Butter - How to Cook Scallops Perfectly
For the full Garlic Butter Seared Scallops recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:
How to make restaurant-worthy scallops at home. These pan seared scallops with garlic basil butter take less than 10 minutes and taste incredible!
Seared scallops cook quickly — within 5 minutes — and are best when enjoyed straight-away. If you’re serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.
Thanks for watching! If you enjoyed this video, we’ve got lots more. Visit our YouTube Channel at to see them and Subscribe to keep up to date with new video uploads. - Joanne and Adam
How to fold crêpes with the Crêpe Queen! Beautiful wraps for your sweet and savory fillings.
Learn a variety of crêpe folds and understand which ones work best for your fillings. Whether you are working with ganache, jams, salads, protein or cheese, there is a perfect fold for every crêpe combination. Prepare to learn the foldover, The roll, the crêpe suzette fold, and the eggroll. Simple, elegant, and quick! Life is short....let's fold crêpes! For the recipes, visit And for the latest news and trends in all things crêpe, follow me on Instagram @thecrepecakerie. Videography by John Branch Photography
Shopping Links Below:
Graffiti sprinkles (Get 10% off with Code Crepe10Sale) at Amazon.
Crêpe pans:
Chocolate Cream Puff Swans - How to Make Swan Cream Puffs for Mother's Day
Learn how to make Chocolate Cream Puff Swans! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Chocolate Cream Puff Swans Recipe!
Bread Flip: Jacques Pépin: More Fast Food My Way | KQED
Minute Recipe: Glazed Sausage Bits.
When Jacques Pépin discovers a new bread at a local restaurant, he cannot resist developing his own version. The result is the first dish on the show, Tibetan Flatbread. The bread is cooked in a frying pan, and Claudine holds her breath as Jacques flips it after seven minutes. Next, Jacques reveals that he doesn't throw out broccoli stems. In fact, the stems are his favorite part of the vegetable and also the main ingredient in his Risotto with Broccoli Stems. Seafood lovers can look forward to Salmon Burgers on Baby Arugula. And Jacques shows the versatility of citrus by cutting Grapefruit Suprêmes and candying the rind.
Cranberry Compote Relish
This simple and festive relish is especially useful for holiday garnish uses. The use or non-use of the diced dried fruits can be interchanged with dried cranberries, currants or cherries. Brandy can also be added or your own choice of liquor besides Gran Marnier. This is not a traditional Thanksgiving style cranberry relish but can also be used as such for a delightful change of pace. This relish also can be warmed up slightly (or not) and used with a variety of main dish pork and fowl preparations. This relish can also be incorporated into brown sauce or veloute sauces and become the primary part of those sauces and not used as a relish at all.
How to Make Homemade Liqueur - Inside the Kitchen Door - Small Screen
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How to Make Liqueur
In this episode, Chef Andrew Lanier creates a simple fennel blossom liqueur. Wonderfully aromatic, homemade fennel liqueur is easy to make and a less complex substitute for absinthe. A squeeze from a fat lemon garnish adds a bit of complexity and balance to a refreshing libation.