Baked Camembert with Thyme and Garlic Toasts and Maple Glazed Grapes

August 3rd, 2011 § 0 comments § permalink

Serves 9-12

Wine Pairing: Rose D’Anjou


1 whole small Camembert cheese
2 cloves garlic, sliced thin
2 sprigs fresh thyme
Olive oil
Salt and black pepper, freshly ground

For garlic toasts

1 baguette
1 garlic clove
Extra virgin olive oil

For grapes

1 large bunch of red seedless grapes, washed and stemmed
6 sprigs fresh thyme, leaves pulled from stems
3 tablespoons maple syrup
Olive oil


Preheat the oven to 350 degrees F.

Remove the Camembert from its packaging, pierce the top of the cheese with a sharp knife, then stuff the incisions with the garlic and thyme sprigs. Drizzle with olive oil, sprinkle with salt and pepper. Wrap the cheese in parchment paper like a present and place on a baking sheet in the oven. Bake for about ten minutes, to melt the cheese.

To make garlic toasts:

Slice the baguette into 1/2 inch slices, place on a baking sheet and bake in the oven for 5 minutes, while the cheese is baking. Remove the toasts and lightly scrape each one on one side with a clove of raw garlic. Drizzle with olive oil and serve.

To make the grapes:

Turn the oven to broil 500 degrees F (when you are finished baking the cheese or before). Place cleaned grapes on a greased baking sheet, and sprinkle the thyme leaves over the grapes. Drizzle with olive oil and maple syrup, turning the grapes with a spatula to coat evenly. Broil in oven until grapes start to “pop” and get slightly charred. Cool slightly before serving with cheese and toast.

Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce

June 12th, 2011 § 0 comments § permalink

Serves 10 to 12


9 tablespoons unsalted butter
1½ cups packed light brown sugar
¾ teaspoon ground cinnamon
6 firm-ripe bananas, peeled and cut crosswise into ¾-inch thick slices
¼ cup banana liqueur
½ cup dark rum
4 large eggs, lightly beaten
3 cups heavy cream
1 cup milk
1 teaspoon pure vanilla extract
Pinch salt
6 cups (½-inch cubes) day-old French bread
Vanilla ice cream
Caramel Sauce, recipe follows


Preheat the oven to 350°F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the butter and set aside. Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Add the banana liqueur and stir to blend. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the rum with a match and return to the heat.) Shake the pan back and forth, basting the bananas, until the flame dies. Remove from the heat and let cool.

Whisk together the eggs, remaining ½ cup brown sugar, the cream, milk, and vanilla in a large bowl. Add the cooled banana mixture and bread and stir to blend thoroughly. Pour into the prepared baking dish and bake until firm, 50 minutes to 1 hour. Cool on a wire rack for 20 minutes. To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of vanilla ice cream, drizzle with caramel sauce, and serve immediately.

Caramel Sauce

Makes ¾ cup


¾ cup sugar
2 tablespoons water
½ teaspoon fresh lemon juice
½ cup heavy cream
2 tablespoons to ¼ cup whole milk


Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook, stirring, over medium-high heat until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn’t burn. Carefully add the cram (it may splatter), whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached.

Remove from the heat and let cool to room temperature before serving. (The sauce will thicken as it cools.)

Recipe Courtesy of Emeril’s Delmonico, by Emeril Lagasse

Garlic Herb Bread (kid friendly)

April 20th, 2011 § 0 comments § permalink

Makes one baguette


¼ cup basil
¼ cup fresh parsley
1 clove garlic
2 tablespoons melted butter
¼ cup olive oil
Baguette, sliced
Parmesan cheese


Pre-heat oven to 350° F. In a blender combine the basil, parsley, garlic and chop. Add the melted butter oil and salt and blend until smooth. With a pastry brush, brush the bread with the herb mixture, making sure to get all over the entire side of the slice. Place on a baking sheet and sprinkle with a little parmesan. Bake for about 10 minutes or until golden brown on top.

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