Dessert: (from page 146)
White chocolate ganache, chocolate ganache, and chocolate mousse dessert. (from page 146)
Makes 6 servings
Recipe Courtesy of Desert Café
- 8 ounces White Chocolate Ganache
- 8 ounces Chocolate Ganache
- 12 Chocolate Mousse
- 8 ounces Whipped Cream
- 6-six ounce mason jars
- Clean and sanitize mason jars.
- Layer 2 ½ tablespoons of the white chocolate ganache with a piping bag or heavy-duty Ziploc® bag with the tip cut off.
- Layer 4 tablespoons of chocolate mousse
- Layer 2 ½ tablespoons of chocolate ganache.
- Layer 2 ½ tablespoons of whipped cream.
- Repeat for the other five jars.
- To harden layers, quickly stick in the freezer for at least an hour before serving.
DIY Fabric Flower Necklace: (from page 146)
Instructions courtesy of Bayside Bride http://baysidebride.com/2011/10/diy-fabric-flower-necklace/
- 1/2 yard of fabric
- 1 piece of felt in a color similar to the fabric color
- Hot glue gun
1. Cut 5 small .75 to 1.5 inch wide circles out of the felt. I decided to vary my flower sizes a bit and made one larger flower and a couple smaller flowers. If you make a 1.5 inch wide flower, I would just make one and make it the “statement” flower.
2. Cut lots and lots of circles (the same sizes) out of your fabric. I probably used around 15 fabric circles for each flower because I wanted my flowers to be “full.”
3. Take one fabric circle and bunch it up a little bit.
4. Glue it down in the center of a felt circle. It might not stand up perfectly, but that’s okay, we’ll fix that in a minute.
5. Continue to bunch up fabric circles and glue them down on the felt. Try to keep them tight and work from the center outwards. I glued the circles to each other as I went along to keep them standing upright and I used the glue to bunch them up and manipulate them. It took me a couple of flowers to get the hang of this but it’s difficult to make these look bad.
6. Lay the flowers out in the arrangement you want on top of the chain.
7. Glue the back of the flower to the chain where you want it to be positioned and then add a little piece of felt to the back to hold it in place.
Brunch: (from page 149)
Makes 1 serving
- 1 cup of quick-cooking grits
- 5 Large Shrimp (peeled & de-veined)
- 1 slice of Canadian bacon (diced)
- 1 tbsp bell peppers
- 1 tbsp butter
- 1/4 cup cheddar cheese
- pinch of paprika
Bring water to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Add cheddar cheese Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm.
In a large nonstick skillet over medium-high heat, add butter, Canadian bacon, bell peppers, and shrimp. Cook until shrimp is almost pink, stirring occasionally. Add paprika.
Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.
Appetizer: (from page 151)
Recipe Courtesy of Chef’s Expressions
Lobster Medallion with Caviar & Champagne Gelée
- 4 Lobster Tails
- 2 oz Russian Oscietra Black Sturgeon Caviar
- Court Bouillon (see below)
- Champagne Gelée (see below
- 2 qt Water
- 4 tbsp Salt
- 1 pt Champagne
- 1 medium Onion (rough chopped)
- 5 ribs Celery (rough chopped)
- 1 Carrot (rough chopped)
- 2 Bay Leaf
- 5 sprigs Thyme
- 20 ea. Parsley Stems
- 20 ea. Whole Black Peppercorn
- 1 whole Sliced Lemon
- 10 Sheets Gelatin
- 1 qt Champagne
Poach the lobster tails in Champagne Court Bouillon. Remove from shell and slice into medallions that are ¼ inch thick.
Take 10 sheets of gelatin and bloom gel sheets in water. Heat up 1 qt. champagne and add gelatin. Pour out into pan, and allow to set for 4 hours. Cut into shapes as needed.
Arrange the lobster medallion on a tablespoon. Top with champagne gelée and top with a small amount of Russian oscietra black sturgeon caviar.