I’ve been busy with research and development of new, modern recipes. This one made my mouth water while shooting the photos.
Lunch today… Grill Caprese Burger with Basil Pesto & Grilled Rosemary Baguette
Photos
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New Hors d’Oeuvre… Seared Peppered Ahi Tuna with Wasabi Cream Cheese, Red Pimento & Wasabi Caviar on a Multi-Grain Toast
Deconstructed Cuban Lobster Bouillabaisse
New Dessert… Bacon-Porcini Pudding with a Walnut Financier Cake and Spiced Dried Fruit Compote
Mini Chocolate-Mint and Lemon-Ginger Creme Brulee
What do you do when you want both a chocolate and a non-chocolate dessert? You have both of course – but mini-size them. These creme brulee’s are a perfect size since there’s only about 3 spoons each.