4 oz Brie Cheese, Rind Removed OR
5 1/2 oz Camembert CheeseRind Removed
1 T Ice Cream Topping *
2 T Broken
Chef Daniel and McWilliams Wines Strawberry Delight Creme Brulee
Learn how to use McWilliams Liqueurs in cooking - Flavours Of Fusion Espresso Strawberry Delight Creme Brulee
Beautiful CRÈME BRÛLÉE DESSERT by Chef 'Makhi Maki' at Kapama Karula private lodge, South Africa
Kapama Karula has a fine dining restaurant with an ‘à la carte’ menu. A 3-course lunch, a 3-course dinner and all (alcoholic) drinks are included in the rate.
Chef Makhi Maki and his team work with fresh local ingredients and combine them with the best products from all over the world. You can enjoy meat of warthog, crocodile and local venison but even enjoy a dessert with fine Belgian chocolate. You recognize his experience in several local classy restaurants and a few international hotels in his dishes. Makhi follows culinary trends and calls his style a freedom kitchen, where all is about the person you cook for. He differentiates the menu which makes every meal at Kapama a discovery. The amount of dishes offered with fresh ingredients each meal, the variety in style in fine dining and the presentation makes it an unforgettable gastronomic delight in the bush.
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Loaded Butternut Squash Cordon Bleu - Food Wishes
I really wanted to do something different with butternut squash. As in, not just roasting it, or turning it into a soup, which tend to be the two most common applications, so I eventually decided on a “loaded” twice-baked butternut squash. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Loaded Butternut Squash Cordon Bleu recipe, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Pecan Pie Cheesecake
Pecan pie cheesecake is a genius combination of two favorite desserts. With this delicious recipe, you get all of the crunchy flavors of a classic pecan pie, paired with the creaminess of a traditional cheesecake. This is one dessert you don’t want to miss. It’s the perfect crowd-pleaser to make for the holidays!
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Grab the full, printable recipe on my blog:
INGREDIENTS
Crust
2 cups graham cracker crumbs either store bought ot use a food processor to create fine crumbs from whole graham crackers
1/3 cup light brown sugar packed
1/2 cup salted butter melted
Pecan Pie Filling
1/3 cup salted butter
2 eggs
1 teaspoon vanilla extract
1 1/2 cup pecans chopped
1 cup light corn syrup
1 cup granulated sugar
Cheesecake
2 8-oz package cream cheese softened
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 tablespoon all-purpose flour
1 tablespoon vanilla extract
3 eggs
1/2 cup sour cream
Pecan Topping
1/4 cup salted butter
1/3 cup light brown sugar
1/2 tsp vanilla extract
1/4 cup heavy cream
1 cup pecans roughly chopped
INSTRUCTIONS
Crust
Preheat the oven to 325°F.
Line a 9” round springform pan with parchment paper and spray with non-stick cooking spray.
Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
Place the crust into the freezer to chill while the filling is being prepared.
Pecan Filling
In a 2 quart saucepan, melt 1/3 cup butter over medium heat.
Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes total. The mixture will come to a boil.
Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
Pour the pecan pie filling into the chilled crust and spread into an even layer.
Cheesecake
Beat together cream cheese and sugar until fully mixed and fluffy.
TIP: Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
Mix in salt and flour.
By hand, gently stir in vanilla extract and one egg at a time until fully combined.
Mix in the sour cream and stir until smooth.
Pour cheesecake mixture evenly over the pecan filling mixture.
TIP: When you layer the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
When the cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill overnight.
Once chilled, remove the cheesecake from the springform pan and prepare pecan topping.
Pecan Topping
Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.
Stir in pecans and spoon topping over cheesecake.
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Spaceships and Laser Beams launches new recipes daily. You'll find us sharing the best ideas for food, DIY, family life, travel, and more!
How to Make the Ultimate Cheese Board
Chef Gabe Kennedy joins Kevin Heald and Caitlin Nish of Malt and Mold in New York City to put together the perfect cheese board, from fresh chèvre to funky blue.
Whether you call it a cheese plate, cheese platter, cheese tray or cheese board, here are some ideas for putting together something for entertaining at a dinner party.
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How to Make the Ultimate Cheese Board
Blueberry Rare Cheesecake 블루베리 레어치즈케이크 만들기
Hello everyone! It's been already 2 weeks since I posted my last video. I was focusing on taking care of my son (He's growing so fast!) now I'm back with a blueberry cheese cake recipe. My blueberry puree was getting old so I decided to make this lol. I hope you like it!
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Cheesecake cookie base
Icing sugar 60g
Unsalted butter 125g
Egg 25g
Vanilla extract 5g
Pinch of salt
All-purpose flour 185g
Size of cookie: 3 inch diameter cutter (7.5cm)
Bake at 325F for about 12 minutes
(Baking time can be different depends on your oven and the size of cookies)
Blueberry gelee
Blueberry puree 80g
Water 80g
Sugar 20g
Lemon juice 1 tsp (5g)
2 Gelatin sheets (4g)
*You can get 8 fillings
* I made the gelee with half water, half puree to make it clear but I realized that it doesn't really make any difference. If you make this recipe, I think you can make it with only blueberry puree.
Blueberry cremeux
Blueberry puree 115g
1 Egg (50g)
1 Egg yolk (20g)
Sugar 30g
Unsalted butter 40g
1 Gelatin sheet (2g)
*You can get 10 fillings
Filling mold: Diameter 4cm Height 2cm
Cream cheese mousse
Cream cheese 135g (Room temperature)
Sour cream 60g (Room temperature)
Sugar 50g
Lemon juice 4g
Heavy cream 130g (Whipped)
2 Gelatin sheets (4g)
Muffin mold: Bottom 5cm Top 7cm Height 5cm
00:00 Intro
00:23 Blueberry gelee
01:24 Blueberry cremeux
02:59 Cookie mixture
04:08 Cream cheese mousse
06:34 Bake cookies
07:22 Finish
쿠키베이스
슈가파우더 60g
무염버커 125g
계란 25g
바닐라 엑스트렉 5g
소금한꼬집
중력분 185g
쿠키사이즈: 지름 7.5cm 커터
160도에서 약 12분간 구워주세요.
굽는 시간은 오븐 사양과 쿠키사이즈에 따라 달라지니 유의하세요!
블루베리 젤리
블루베리 퓨레 80g
물 80g
설탕 20g
레몬즙 1티스푼
판젤라틴 2장 (4g)
*젤리 8개를 만들 수 있습니다
*젤리를 투명하게 만들려고 블루베리 퓨레 반, 물 반으로 젤리를 만들었는데, 다 만들고 보니 블루베리 퓨레 색이 어두워서 별 효과가 없더라구요. 이 레시피를 만드신다면, 물대신 퓨레만으로 만드시는게 더 좋을 것 같아요!
블루베리 크레무
블루베리 퓨레 115g
계란 1개 (50g)
계란 노른자 1개 (20g)
설탕 30g
무염버터 40g
판젤라틴1장 (2g)
*크레무 10개를 만들 수 있습니다
몰드 사이즈: 지름 4cm 높이 2cm
크림치즈 무스
크림치즈 135g (실온상태)
사워크림 (또는 그릭요거트) 60g (실온상태)
설탕 50g
레몬즙 4g
동물성 생크림 130g