• 4 Cups Heavy Cream
• 12 egg yolks
• 4 Tbsp Sugar
• ¼ Tsp Vanilla Extract
• 8 Tbsp Sugar in the Raw or Superfine Sugar for top.
Combine cream & vanilla in a sauce pan and bring almost to a boil. Remove from heat.
Combine egg yolks & sugar and gradually add to cream.
Divide custard into ramekins and place in a baking pan. Pour hot water into pan ½ way up the sides of the ramekins.
Bake 350 degrees 20-25 minutes until just set.
Remove and chill.
When ready to serve: sprinkle 1 Tbsp of Sugar on top of chilled custard and caramelize with a torch until it is one sheet of melted sugar. Do not burn.Serving Suggestion: Serve topped with whip cream and fresh raspberries.
Serves 8
Quinoa Salad
• 3 ½ cups water
• 1 ½ cups quinoa
• 1 bunch of scallions, finely diced
• ½ cup dried cranberries, whole or diced
• ½ cup dried blueberries, whole or diced
• 1/3 cup cilantro, finely chopped
• ¾ cup celery, finely chopped
• ¾ cup coarsely chopped pecans or walnuts
• 1 Tblsp. Extra virgin olive oil
• 3 Tblsp. Fresh squeezed lemon juice
• 1 Tblsp. Rice wine vinegar
• ½ Tblsp. Sesame oil
• ¼ tsp. salt
• 1/8 tsp. pepper
Bring water to boil and add quinoa. Stir, cover, reduce heat to simmer for 25-30 minutes or until water is absorbed.Add scallions, cranberries, cilantro, celery and any other ingredients to a large bowl. Toast your nuts if desired and add them to the ingredient bowl. Add olive oil, lemon juice, rice wine vinegar and sesame oil, salt and pepper to bowl and mix.
Stir in quinoa when cooled. Set aside for one hour. Serve at room temperature. Serves 10
Orange Tequila Sauce
• 2 Tbsp Red Onion, Diced
• 2 Tbsp Garlic, Minced
• 2 Tbsp Tequila
• 2 Cups Orange Juice
• 3 Tsp Corn Starch
• 3 Tsp Water
• ½ Cup Milk
• 1 Tsp Salt
• 1 Tsp Fresh Black Pepper
• 2 Tbsp Fresh Cilantro, Chopped
In a sauce pan sauté dry diced onions and minced garlic until they begin to lightly brown.
Add the Tequila and continue to cook until all the liquid is gone.
Add the Orange Juice, cook until it begins to bubble.
Make a paste with the corn starch and water and add to the sauce, allow to thicken.
Add milk, salt & pepper.
Just before serving add cilantro.
Lime Dressing
• 5 ea Limes, Juiced
• 5 Tbsp Extra Light Olive Oil
• Pinch Salt
• Pinch White Pepper
• Pinch Garlic Powder
Using a reamer, juice Limes into a bowl.
Add all other ingredients.
Citrus Dressing
• 1 ea Pink Grapefruit, Juiced
• 3 ea Limes, Juiced
• 4 Tbsp Extra Light Olive Oil
• ½ Tsp Dried Mint
• Pinch Sea Salt
• Pinch White Pepper
• Pinch Garlic Powder
Using a reamer, juice the Grapefruit and Limes into a bowl.
Add Extra Light Olive Oil and all seasonings.
Mix well before serving.
