Recipes

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.

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.

Crockpot coq au vin #2

Light, yeasted Corsican beignets made with a blend of all-purpose and chestnut flour, deep-fried until golden and crispy, then drizzled generously with honey.

A classic French country pâté of ground veal, boiled ham, pork butt, and chicken livers marinated 24 hours in brandy and port with herbs and spices, pressed into bacon-lined terrines and baked in a water bath.

court-bouillon

Coquilles St.-Jacques style lump crab in a sherry cream sauce with sautéed mushrooms, onion, and parsley, spooned into shells and broiled.

A rich, golden quiche in a from-scratch cayenne-spiced crust, filled with crawfish tails, sauteed trinity, heavy cream custard, and a blend of three cheeses.