Recipes

Chocolate, Chocolate Mousse Layer Cake With Vanilla Bean from Emeril.

Unmolded heart-shaped chocolate cream cheese desserts — cream cheese beaten with melted chocolate and Grand Marnier, lightened with whipped cream, set overnight in cheesecloth-lined molds, served with chocolate-dipped strawberries.

Silky chocolate custard with caramelized sugar topping.

A country inn recipe for Chocolate Crepes.

Thin chocolate crepes filled with strawberry cream cheese, served with a warm sautéed fresh strawberry sauce and finished with chocolate sauce.

Rich chocolate fondue made with good-quality chocolate, cream, and a splash of liqueur. Serve with fruit, marshmallows, and pound cake.

Three fondue pots of high-quality chocolate melted in warm cream, each spiked with a different liqueur — crème de menthe, Nocello, and Grand Marnier — served with pound cake, fruit, cookies, and biscotti.

A silky semisweet chocolate sauce made with heavy cream, butter, and Grand Marnier — ready in minutes and perfect over ice cream, crepes, or cakes.

Layers of chocolate sponge cake and mousse.

In a bowl over some gently simmering water, slowly melt the chocolate and butter together then remove from the heat. In a separate bowl, whip the cream to soft peaks. In a third bowl, whisk the eggs a

A homemade bread recipe for Chocolate Orange Grand Marnier Bread.

A vibrant tartar sauce blended with fresh cilantro, lime juice, garlic, and red onions — a punchy condiment for fried fish, shrimp, or crab cakes.

An outdoor/camping recipe for CINNAMON FRENCH TOAST Pierre DeFeet SKILLET & Griddle.

A simple French red wine butter sauce with garlic and parsley — simmered briefly and perfect over grilled steaks or roasted meats.

A Blackstone griddle recipe for Classic French Toast.

Recipe from The 1918 Fanny Farmer Cookbook

Whole individual Coho salmon opened flat and layered with sliced new potatoes, julienned onions, tomatoes, preserved lemon, Kalamata olives, and fresh herbs, then baked sealed in a parchment heart until puffed and golden.

Chicken fryer pieces arranged over Stove Top stuffing, smothered in French onion and cream of mushroom soups thinned with water and dotted with butter—simple but elegant.

Classic French consommé: a gallon of cold chicken stock clarified with a ground chicken-egg white raft enriched with mirepoix, tomato, and aromatic herbs, strained crystal-clear through cheesecloth.