January 2012

10 Jan

Posted at 09:00h in Desserts, Recipes by
What better way to have your drink than to eat it for dessert? And with a wiggle this seductive, you can’t resist this pear panna cotta: Cool and creamy, soft and silky, the pear panna cotta is wonderfully delicate, and the covering of port gelée is the perfect flavor accent, intensifying the refreshing dessert. The beauty of panna cotta lies in its ease of preparation and the pure, simple flavor of cream. Since there are so few ingredients, it is important to only use the best and purest.

09 Jan

Posted at 20:00h in Main Courses, Recipes by
This dish is deceptively simple, and is a great technique for preparing duck breast with any kind of sauce. We think the port pairs so well with the richness of the duck, and who can resist a dish with figs? Serve over a disc of polenta pan-fried in a little hazelnut oil and a simple salad of mixed greens for an exquisite meal. 4 servings Ingredients 4 6-8 ounce boneless duck breasts, skin intact (or 2 larger duck breasts, 8 ounces per person) Sea salt and freshly ground white peppercorn, to taste For the port demi-glace: 6 fresh figs, halved (or dried if out of season) 1 teaspoon of whole white peppercorns ½ teaspoon finely minced chervil (or parsley) 1 cup ruby port