Roasted Pumpkin Ginger Pie
The original outcome of this pie was a bit more savory than sweet, so we upped the sugar and reduced the ginger just a bit. The end result was a fun twist on a traditional Thanksgiving Day pie. Yield: 1 pie Ingredients: 1 pie crust (see recipe for pate brisée) 2 cups roasted pumpkin puree...
Cardamom Whipped Cream
Recipe By: Cooks Illustrated Ingredients: 1 1/2 cups heavy cream chilled, chilled 1/2 teaspoon granulated sugar 1/2 teaspoon vanilla extract 1/2 teaspoon cardamom, ground Directions: Chill deep bowl and beaters of mixer in freezer for at least 20 minutes. Add cream, sugar, vanilla, and cardamom to chilled bowl. Beat on low speed until small bubbles...
Pate Brisee
Recipe By: Martha Stewart Yield: 1 pie crust Ingredients: 2 1/2 cups all-purpose flour 1 teaspoon salt 2 sticks (1 cup) unsalted butter, cold, cut into small 1/4 cup ice water, plus more if needed Directions: In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until...
Caviar Topped Deviled Eggs
There has been a lot of debate in the Riviera Kitchen on how to achieve the perfect boiled egg. We’ve tried a number of different ways, but found this one (taken from Cooks Illustrated) to have the best outcome. And if you have the time, we highly recommend making your own mayonnaise. The taste difference...
Fennel Stuffed “Champignon de Paris” Mushrooms
This is a winter spin on our stuffed tomato recipe we did this summer. Feel free to change out the fennel or other vegetables that are in season throughout the year. We also added a little cream (just because we could) to add a little moisture, but the recipe is delicious without too. Yield: 20-30...
Housemade Mayonnaise
Yield: 1 1/2 cups Ingredients: 1 egg, room temperature 1 1/2 cups extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon dry mustard 2 pinches sugar 1 tablespoon sherry vinegar Directions: In a blender, combine egg with 1 teaspoon of oil and salt. Blend at lowest speed. With blender still running, add remaining oil in a slow,...
Basil Vanilla Ice Cream
Combining fresh basil with vanilla is a surprising and delicious combination. It is a nice twist and can be garnished with fresh basil leaves. The use of basil was inspired by our experimentations with other herbs such as rosemary, and led to further explorations using fennel seeds and other spices. Yield: about 1 quart Ingredients:...
Fig Fennel Ice Cream
Yield: about 1 quart Ingredients: Compote: 1 lb. figs, chopped 2 tablespoon water Ice Cream: 2 cups whole milk 1 cup heavy cream 1 vanilla bean, seeded 2 tablespoon fennel seeds, toasted pinch of salt 1 cup sugar 6 egg yolks Directions: For the Compote: In a medium sauce pan, dissolve sugar in water. Add...