I am looking for the Four Seasons Restaurant Recipe
for Crisp Farmhouse Duck with orange sauce, and
thinly sliced crystallized orange peels. A waiter
once told me that the chef cooked the orange peels
in sugar no less than three times to get the
crystallization just right....
I've never eaten more delicious duck than at The
Four Seasons Restaurant, NYC and would love to know
how they do it!
I've googled and googled, checked the copy cat sites,
and the food network, gourmet etc. sites to no avail.
Can you help?
Thanks so much!
The duck recipe can be found in a cookbook called "Arthur Schwarz's New York
City Food", without the orange sauce recipe, which the author says is far too
time-consuming and involved for a home cook.
At the restaurant, it was prepared in a convection oven, and it takes three
days to prepare.
The cookbook is available at Amazon.com.
I am looking for a tea cookie recipe.The Prague Bakery
where I grew up in Prague Oklahoma made these. It is a
hard plain cookie with a big star of buttercream icing
on top and they have always just called them tea
cookies. Can you help me?
I need your help. When I was growing up in the 60's and
early 70's my Mom would take me with her to the
Lexington Market in Baltimore City, Maryland for the
family meat order. Sometimes as a treat she would buy
me this great hamburger at Konstant's stall. It came
with some type of sauce or gravy on it.it was wonderful!
I would love to get the recipe for the sauce!!!
Any help would be appreciated.
I was wondering if you have ever come across the recipe
for Nordstrom Café White Chocolate Bread. It is a dense
cake consistency which a crunchy top. Served with white
chocolate sauce, raspberry coulis and white chocolate
shavings. Nordstrom Café is a restaurant in some of the
Nordstrom stores. I heard that the recipe is out there
– that is was published in a cookbook now out of date.
The bread pudding recipe is below.
Cafe Bistro White Chocolate Bread Pudding
Vegetable-oil cooking spray
4 cups heavy (whipping) cream
2 cups milk
1 cup sugar
3 1/2 cups (about 1 1/3 pounds) white chocolate morsels
6 large whole eggs, plus 12 large egg yolks
1 teaspoon pure vanilla extract
1 (24-inch) day-old French bread loaf, cut into 1/2-inch-thick slices
Unsalted butter for the baking sheet in final preparation, plus more for brushing the baked pudding
1/2 cup water
1/2 cup sugar
2 teaspoons grated orange zest
2 cups fresh or unsweetened frozen raspberries
White chocolate sauce:
1/2 cup heavy (whipping) cream
1 cup white chocolate morsels
To brush on baked pudding:
4 tablespoons (1/2 stick) unsalted butter, melted
1 pint fresh raspberries
1 (4-ounce) chunk white chocolate, to be cut into ribbons
Preheat the oven to 325 degrees. Spray a 9- by 13- by 2-inch baking pan with cooking spray. Line the bottom of the pan with parchment paper.
In a 4-quart saucepan over medium heat, combine the cream, milk and sugar and heat just until hot. Remove from the heat, add the chocolate
morsels and stir until melted. Set aside to cool slightly.
In a large bowl, whisk together the whole eggs, yolks and vanilla. Whisking constantly, gradually drizzle the warm cream mixture into the eggs,
continuing to whisk until smooth and well blended. (If the cream mixture is too hot, the eggs will curdle. That’s why it’s so important to add
cream very slowly and whisk constantly.)
Lay half of the bread slices in the bottom of the prepared pan. Pour half of the cream mixture over the bread and allow to absorb the liquid,
about 5 minutes. Layer the remaining bread slices on top and pour the rest of the cream mixture over them. Press down on the bread, making
certain it completely absorbs the liquid. Cover the pan with aluminum foil.
Bake the pudding for 1 hour. Uncover and continue to bake until the liquid in the center has evaporated and the pudding is golden brown,
about 30 minutes longer. Transfer to a wire rack and let cool completely.
When the bread pudding is cool, cover and refrigerate until cold. Run a sharp knife between the edges of the bread pudding and the sides of the
pan to loosen the pudding, then invert the pan onto a cutting board and tap the bottom to release the pudding. Peel off the parchment paper.
Trim off the crusty edges around the sides. Cut the bread pudding into six 2- by 3-inch rectangles, and then cut each rectangle in half on an
angle to form 2 triangles. Wrap and store in the refrigerator.
To make the raspberry sauce, in a small saucepan over medium-high heat, combine the water, sugar and orange zest and cook, stirring frequently,
until the mixture is thick and syrupy, about 3 minutes. Add the raspberries, reduce the heat to low and cook until the fruit begins to fall apart,
about 3 minutes. Remove from the heat and let cool slightly. Then remove seeds by using the back of a spoon to press the sauce through a fine-mesh
sieve placed over a bowl to catch the berry sauce. Set aside until ready to serve.
To make the white chocolate sauce, in a small saucepan over medium-high heat, warm the cream until hot. Remove from the heat, add the chocolate
morsels and stir constantly until the chocolate is completely melted and the sauce is smooth. Keep warm.
To finish and assemble the dessert, preheat the oven to 350 degrees. Butter a rimmed baking sheet and place the bread pudding triangles on it,
leaving space between the pieces. Brush the triangles with the melted butter. Bake the triangles until heated through and lightly browned, about 12 minutes.
For each serving, stand a hot bread pudding triangle on its side in the center of a large dessert plate. Run a stripe of white chocolate sauce across the plate,
including over the top of the pudding. Pool some of the raspberry sauce at opposite edges of the plate. Garnish with raspberries and with ribbons of white
chocolate cut with a vegetable peeler.
do you have the recipe for doyle's scrambled
hamburger from saginaw,mi.?