Every home cook should watch this video! | Chef Jean-Pierre
Hello There Friends, I learned this system over 50 years ago and still use it to this day. I used it very successfully throughout my entire career as a restaurateur and cooking school owner and used it every single week. Even today, whether I'm cooking for you guys or at home, I use it and will always continue to do so. I hope you will apply it to your weekly routine and continue your journey in the exploration and discovery of awesome food!
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❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Spaghetti Squash Casserole & (Vegan) Hamburger Wrap with McReeb's Secret Sauce from Well Your World
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We’re here with Dillon and Reebs of Well Your World. They are making two delicious plant based and SOS-free recipes: a Spaghetti Squash Casserole and a delightfully simple Hamburger Wrap.
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Beth's Chocolate Raspberry Pavlova Recipe | ENTERTAINING WITH BETH
Learn how to make my Chocolate Raspberry Pavlova Recipe. A great Christmas dessert idea!
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MORE GREAT HOLIDAY RECIPES!
Chocolate Hazelnut Biscotti Brie
S'More Pie
Goat Cheese Tartelette Appetizers
Vegetarian Butternut Squash Soup
Caramel Apple Ice Cream Cups
Cheesey Chivey Cornbread
Pumpkin Bread
Baked Scallops Au Gratin
Fancy Ham & Cheese Pinwheels Scones
Roasted Potatoes
French Apple Tart
Apple Turnovers
Elegant French Toast
Profiteroles
Coffee Cake
Easy White Chocolate Mousse
Dad's Chewy Chocolottas
Lobster Thermidor
Beth's Easy Appetizers
Banana's Foster
Easy Almond Croissants
BETH’S CHOCOLATE RASPBERRY PAVLOVA RECIPE
Makes a 9 ½ inch pavlova
INGREDIENTS:
For Pavlova
4 egg whites
pinch of salt
1 cup (200 g) sugar
1 tbsp (15 ml) cornstarch
2 tsp (10 ml) vinegar
3 tbsp (45 ml) unsweetened cocoa powder
For Raspberry Sauce
12 oz (340 g) Raspberries
1 tbsp (15 ml) sugar
¼ cup (60 ml) water
For Whipped Cream:
2 cups (480 ml) heavy cream
1 tsp (5 ml) vanilla
2 tbsp (30 ml) powdered sugar
For garnish
½ cup (120 ml) raspberries
Dusting of powdered sugar
Fresh Mint Sprig
METHOD:
Preheat oven to 300F (150 C).
Line a baking sheet with parchment paper. Flip cake stand over and trace the size of the circle with a pencil on the parchment paper. Flip paper over. This will serve as a guideline for the size.
Whip egg whites until frothy, add salt and slowly add sugar while eggs whip. Once the whites begin to become stiff and glossy, add the cornstarch, vinegar and cocoa powder. Whip until combined and whites are stiff and glossy.
Turn onto parchment paper leaving a 2 inch border. Meringue will expand in the oven and meet the border once baked.
Bake 1 hour. Then turn off oven and leave door open 30 mins
Meanwhile combine the raspberries, sugar and water in a blender and puree. Place a sieve over a small bowl and pour raspberry ass mixture through a fine mesh sieve to catch the seeds. Work mixture through the sieve with a spoon.
Transfer meringue to your cake stand.
Make the whipped cream by placing the cream vanilla and powdered sugar in a mixer and whip until soft peaks forms.
Dollop whipped cream on top of meringue leaving a 2 inch (5 cm) border all around to expose the meringue. Drizzle raspberry sauce over whipped cream. Top with raspberries. Dust berries with powdered sugar and garnish with a sprig of mint.
Cut into slices and serve with the extra raspberry sauce on the side.
Savory Monkey Bread From Scratch | ENTERTAINING WITH BETH
Delicious Savory Monkey Bread Recipe from Scratch! No need to buy those pre-made biscuits, you can make your own dough from scratch and infuse it with a wonderful assortment of fresh herbs. Cut the dough into 16 pieces, dip in garlic butter, roll in Italian blend cheese, rise and bake and you'll have one sensational holiday bread recipe worth the extra time and effort!
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
#entertainingwithbeth #ThanksgivingRecipes #BreadRecipes
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WATCH MORE THANKSGIVING RECIPES
Brie
S'More Pie
Goat Cheese Tartelette Appetizers
Vegetarian Butternut Squash Soup
Cheesey Chivey Cornbread
Pumpkin Bread
Roasted Potatoes
French Apple Tart
Beth's Easy Appetizers
Chocolate Pecan Pie
Easy Cheese Board
Pumpkin Spice Cupcakes
Sausage Potato Bake
BETH’S SAVORY MONKEY BREAD FROM SCRATCH
Serves 10-12
**To Print Recipe Click Here**
INGREDIENTS:
3 ½ cups (420g) all-purpose flour
2 ¼ tsp (1 package) (11.25ml) dry active yeast
1 tsp (5ml) salt
2 tbsp (30ml) dill, finely chopped
2 tbsp (30ml) parsley, finely chopped
1 tbsp (15ml) chives, finely chopped
1 tbsp sage (15ml), finely chopped
1 ½ cups (350ml) warm water (between 110-115F (37C-46C)
2 tbsp (30 ml) butter, melted
For Rolling:
2 cups (120g) Italian Blend Cheese
4 tbsp (60g) butter, melted
1 clove garlic, minced
METHOD:
Whisk together the flour, yeast, salt, and herbs. Then add water and slowly mix into a dough, and then into a ball. Dough will be very sticky. Grab dough with floured hands and knead on a floured surface for 20 turns. Adding more flour if needed as kneading. Then pour 1 tbsp (15ml) of melted butter on top of dough and knead for another 10 turns.
Place other 1 tbsp (15 ml) of butter in a clean bowl, and grease the sides of the bowl with it. Place dough inside and cover with a dry towel or plastic wrap. Set in a warm place for 2 hours to rise. It should double in volume.
Once risen, remove the dough from the bowl and place on well-floured surface. Cut dough into quarters. Then cut each quarter, into quarters. You will have 16 pieces.
Roll each piece into a ball, coating with flour if needed. Set aside.
Prepare a 10-cup Bundt pan by spraying it well with baking spray, use a pastry brush to distribute it well. Set aside.
Combine melted butter and garlic in a small bowl and set aside. Place cheese in a small bowl and set aside.
Then dip each dough ball into the melted butter and then roll in the cheese, place in the Bundt pan. Continue process until Bundt pan is covered with one layer, and then begin a second layer on top.
Cover and allow to rise in a warm place for 30 minutes.
Meanwhile preheat oven to 375F (190C).
Once dough has risen for the second-time place in oven and bake for 25-30 mins. Bread will be golden brown and puffed up.
Allow to cool and then loosen edges with a sharp knife to release any baked-on cheese. Then release bread by placing a cooling rack on top of Bundt pan, flipping over, and then gently flip it again to place it right side up on cooling rack to cool slightly.
To serve place on a cake stand, garnished with fresh sage or rosemary leaves. Cut into slices.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
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