flambe Archives - Taste With The Eyes

Caramelized Apples Flambéd with Cognac,

In a Puff Pastry Shell with Crème Fraîche

This is a great dessert especially for those of us who are not advanced bakers.

Pepperidge Farm even tells us which side of the pastry is up. haha

Bake the Puff Pastry shells at 400 degrees for about 25 minutes.

Use a fork to remove the T O P.

Melt butter and brown sugar, cook the apples until soft.
Add a pinch of salt.

This is also a great dessert for those of us who like to light our food on fire.

Add Cognac (or Calvados) to the pan to flambé.

For tips on flambéing, go here.

Ladle the warm apples and sauce into the shell and finish with a dollop of crème fraîche.

Six Ingredients, Fancy Dessert:

apples
brown sugar
butter
puff pastry shells
cognac or calvados
crème fraîche

Stuffed Chicken Breast

With Spinach, Mushroom, Leek, and Goat Cheese

Mushroom Cognac Cream Sauce

The Stuffing

Spinach
Mushroom
Leek
Goat Cheese

Chopped spinach, sautéed with butter, seasoned with fresh ground nutmeg, salt and pepper. Chopped crimini mushrooms sautéed until the water is evaporated, with salt, pepper and thyme. Chopped leeks are sautéed until soft. The stuffing is a mixture of two parts spinach, two parts mushroom, one part leek and one part fresh goat cheese. The vegetables are cooked separately, cooled to room temperature, then combined with the goat cheese. The chicken breast is stuffed, secured with a skewer, and baked at 350 for about one hour.

Mushroom Cognac Cream

Add butter and minced shallots to the chicken pan juices and sauté until the shallots are soft. Add about 1/4 c. cognac, flambé to burn off the alcohol. Add about 1/2 c. rich chicken stock, sautéed sliced mushrooms and fresh thyme. Finish by whisking in crème fraîche , adjust seasoning.

Le Menu