White Chocolate Creme Brulee

White Chocolate Creme Brulee

Yield : 4

5 large Egg yolks
1/2 cup Sugar
2 cups Whipping cream
3 ounces White imported chocolate -- finely chopped
1/4 teaspoon Vanilla extract
2 tablespoons sugar

Position rack in center of oven and preheat to 300F. Whisk egg yolks and 1/4cup sugar in medium bowl. Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth.

Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla. Ladle custard into four 10-ounce custard cups (or creme brulee cups). Place cups in large baking pan.Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set in center, about 1 hour. Remove custards from water and cool.

Cover and refrigerate overnight. Sprinkle sugar over each custard. Burn off sugar with crème brulee torch until carmelized.

Garnish with edible flower and fresh Berries. BON APPETIT!

Natures answer to VIAGRA.. Asparagus

ASPARAGUS


Nature’s Answer to Viagra!

"stirs up lust in man and woman." (Nicholas Culpepper 1616-1654, a legendary figure in the field of herbal medicine). Its broad base of nutrients including potassium and vitamin A provide general well-being which ultimately stimulates the glandular and metabolic function, boosting sex drive. Histamine production appears to be triggered by folic acid, so asparagus as the leading folic acid containing vegetable can help people reach their sexual peak! *1 Traditionally eaten with the fingers, it is also a seductive eating experience!

It is rich in vitamin E, a vitamin considered to stimulate production of our sex hormones and may be essential for a healthy sex life.

Asparagus
A classic in the aphrodisiac world. Whether boiled or steamed the asparagus is an effective stimulant. This erotic shaped vegetable is best, cooked and consumed whole. Part of the lily family, asparagus contains plenty of vitamin A and C. Consume over three consecutive days for the most powerful effect.

SUCCULENT PRIME RIB RECIPE TO SHARE......

Merry Christmas 2007 and a happy & prosperous 2008..

Here is a personal holiday favorite of mine..

SUCCULENT HERBED PRIME RIB

Makes 8 servings.

For Roast
1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs) 1 tablespoon whole black peppercorns,2 bay leaves,1 tablespoon kosher salt,3 garlic cloves plus extra cloves for clove inserts,1 teaspoon chopped fresh thyme,1 teaspoon chopped fresh rosemary &1 tablespoon olive oil .

For Au Jus:

2 cups beef broth,1 small fresh rosemary sprig,1 small fresh thyme sprig & 1 garlic clove-smashed.

OR

After removing meat from the oven, spoon drippings from pan; skim fat. Add 2 cups boiling water to pan, stirring and scraping crusty browned bits off the bottom. Stir in pan drippings.

Prepare Roast: Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Make slits in roast & add slivers of garlic. Marinate, covered and chilled, at least 8 hours. Recommedation: Marinate for 24 hours

Preheat oven to 450°F.

Roast beef in middle of oven 20 minutes. Reduce temperature to 350°F and roast beef until a thermometer inserted into center of meat registers 110°F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.)

Make jus: Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.
Cut slices from roast and serve with jus.

Bon appetit!

Cindy