5 Star Restaurant : The Restaurant Recipe Blog

Sep
15
2014

This weekend we went apple picking and now I have a bounty of fresh apples to make use of.  Of course you have your apple pies and crumbles, but today’s 5 star secret recipe takes it to another level.  This crumble from Spago is jam-packed with apple, fennel and rhubarb for a wonderful flavor.  Fennel in a dessert may sound odd, but its delicate anise flavor complements that sweet-tart mix of apples and rhubarb. The result is brilliant.

Spago is one of Los Angeles’ most iconic restaurants.  Wolfgang Puck opened Spago in 1982 and it’s been a huge success ever since.  Spago is a popular hot spot among celebrities and foodies alike.

For more great apple recipes, visit our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Spago’s Pink Lady Apple, Fennel and Rhubarb Crumble with Buttermilk Sherbet

Buttermilk sherbet:

3/4 cup sugar
1/2 cup water
1/2 cup heavy cream
1/4 teaspoon lemon zest
2 cups buttermilk
1/4 cup lemon juice
Pinch of salt

In a heavy metal saucepan combine the sugar and water. Bring to boil.

Remove from heat and stir in the heavy cream, zest, buttermilk, lemon juice and pinch of salt.

Freeze according to the ice cream maker’s instructions. Makes about 3 1/2 cups.

Almond crumble:

1/4 cup butter, ice-cold
1/4 cup flour
1/4 cup almond meal or almond flour
1/4 cup powdered sugar
Pinch of salt

Heat the oven to 350 degrees. Cut the butter into quarter-inch pieces.

Place the flour, almond meal or flour, powdered sugar and pinch of salt into the bowl of a mixer fitted with the paddle attachment. On low speed, paddle the dry ingredients until evenly distributed. Add the cold butter and watch closely while you blend for about 1 minute or until the mixture resembles small pebbles. Or stir the flour, almond meal or flour, sugar and salt together and cut in the butter with a pastry blender.

Remove the mixture from the mixer, scrape down. Spread the mixture evenly onto a parchment-lined baking sheet. Bake 8 minutes. Remove from the oven and with an off-set metal spatula toss the crumble to distribute. Return to the oven and bake for 2 to 3 minutes, until the crumble is evenly golden brown.

Apple, fennel and rhubarb filling:

1 pound Pink Lady apples, peeled, quartered and sliced
1/2 pound fennel
1/2 pound rhubarb, peeled and sliced into eighth-inch slices
3/4 cup verjuice , divided
2/3 cup apple juice
1 cup sugar, divided
3 tablespoons cornstarch
2 tablespoons lemon juice
1/4 teaspoon rose water
1/4 teaspoon orange zest

Grate the apple and fennel on a box grater on medium holes directly into large stainless steel mixing bowl. Squeeze the juice from the grated apple and fennel and pour the juice into a saucepan. Add the rhubarb to the bowl; toss the apple, fennel and rhubarb and set aside.

Add half the verjuice , the apple juice and half the sugar to the pan and bring to a boil. In a small cup, mix together the remaining sugar and the cornstarch. Add the remaining verjuice and stir to create a slurry. Add to the juice. Bring back to a boil, then reduce the heat and cook for 2 minutes until thickened and bubbling.

Pour the juice mixture over the fruit. Add the lemon juice, rose water and orange zest. Stir to combine.

Spoon the fruit mixture into 8-ounce ramekins. Top with 2 to 4 tablespoons of baked crumble.

Bake 350 degrees for 20 minutes on the lower rack. If the crumble starts to darken, cover with foil. Serve with buttermilk sherbet.

Serves 8

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go HereOr you can get our full collection of the world’s finest 5-Star Restaurant recipes: Go Here

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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Sep
08
2014

Today’s 5 star secret recipe is for a delicious side dish from Huckleberry Bakery & Cafe in Santa Monica, California.  Everything served at Huckleberry is made on site using the best quality ingredients.  The menu changes with the seasons and fans line up to sample the sweets and treats dished out by Huckleberry’s chef.

At Huckleberry’s they serve an amazing side dish of roasted carrots with avocado.  Colorful, bright and refreshing.  They taste more like French fries, even though they are just roasted carrots.  This is a great side dish that can be made ahead of time.

If you like carrots, then check out these other great carrot recipes from our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Huckleberry’s Roasted Carrots with Avocado

1 1/2 pounds carrots
Olive oil
1 tablespoon cumin seeds
Salt and pepper
1/4 cup lemon juice, more to taste
1/2 bunch cilantro, leaves chopped
1 large avocado

Heat the oven to 425 degrees.

Peel the carrots and cut into one-half-inch-thick pieces. Toss with just enough olive oil to lightly coat, along with the cumin seeds, a generous one-fourth teaspoon salt and one-fourth teaspoon pepper, or to taste.

Spread the carrots onto a rimmed baking sheet and roast until the carrots are tender and golden brown, about 30 minutes, tossing occasionally for even coloring. Remove from heat and cool.

Place the cooled carrots in a large bowl and toss with the lemon juice and cilantro. Peel, seed and dice the avocado and toss with the carrots. Taste and adjust the seasonings and flavorings as desired. Chill completely before serving.

Serves 6

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go HereOr you can get our full collection of the world’s finest 5-Star Restaurant recipes: Go Here

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Sep
01
2014

The Black Cat Bistro in Cambria, California is known for their fantastic food and phenomenal desserts.  This cozy restaurant features a local, seasonal menu and a wonderful wine list.

Today’s 5 star secret recipe is for Black Cat’s sticky toffee pudding.  This sweet dish is rich and decadent and is topped with their house-made warm toffee sauce.

To prepare Black Cat Bistro’s toffee sauce use this recipe from our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Black Cat Bistro’s Sticky Toffee Pudding

3/4 cup chopped seeded dates
1/2 cup water
1/4 cup brandy
1 teaspoon baking soda
1/4 cup (1/2 stick) butter, softened
1/2 cup sugar
1/4 cup brown sugar
2 tablespoons molasses
1 egg
1 teaspoon vanilla extract
1 cup (4 1/4 ounces) plus 1 tablespoon flour
1 teaspoon baking powder
Toffee Sauce, heated
Whipped cream

In a medium saucepan, combine the dates, water and brandy over high heat. Once the mixture comes to a boil, reduce to a simmer and cook for about 2 minutes to soften the dates, making sure the chopped pieces are broken up and not clumped together. Remove from heart and immediately stir in the baking soda, keeping in mind that the soda will foam up. Set the mixture aside to cool.

Heat the oven to 375 degrees. Heavily butter 6 (4-ounce) ramekins. Place the ramekins in the refrigerator while preparing the pudding batter.

In a bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter and both sugars until light and fluffy, 3 to 5 minutes. Add molasses, egg and vanilla, and beat until blended. Gradually beat in the flour and baking powder, careful not to overmix. Fold in the cooled date mixture by hand using a spatula or large spoon.

Divide the mixture among the prepared ramekins, filling each approximately three-fourths of the way full. Place the ramekins on a baking sheet and bake until the pudding is set and firm on top, about 30 minutes. Remove from the oven and poke holes into the hot puddings. Pour over some heated toffee sauce to soak the puddings. Serve the puddings warm, with sauce on the side topped with whipped cream. (If not serving right away, cook the cakes and then refrigerate up to 3 days; rewarm before serving.)

Serves 6

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go HereOr you can get our full collection of the world’s finest 5-Star Restaurant recipes: Go Here

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Aug
25
2014

Today’s 5 star secret recipe for a rich and decadent dessert from Oxheart in Houston, Texas.  At Oxheart they take Texas’ best ingredients and cook them in a focused and creative way.  Everyone that has dined there raves about the wonderful flavors that chef Justin Yu creates.

They make a delicious chocolate-juniper cake topped with milk jam crème fraîche.  The toasted juniper berries bring a unique flavor to this cake.  The cake itself is moist and absolutely wonderful.

You can make your own milk jam crème fraîche by using this recipe on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Oxheart’s Chocolate-Juniper Cake with Milk Jam Crème Fraîche

Nonstick vegetable oil spray
2 teaspoons (heaping) juniper berries
1 3/4 cups all-purpose flour
1 2/3 cups sugar plus more for coating
1/2 cup plus 1 tablespoon natural unsweetened cocoa powder
2 teaspoons kosher salt
1 1/2 teaspoons baking soda
3/4 cup buttermilk
3/4 cup vegetable oil
2 large eggs
Milk Jam Crème Fraîche

Preheat oven to 350°. Coat a 13x9x2″ glass baking dish with nonstick spray. Line bottom with parchment paper; spray parchment and set aside. Toast juniper berries in a small skillet over medium heat until aromatic, 2–3 minutes. Let cool. Finely grind in spice mill.

Sift flour, 1 2/3 cups sugar, cocoa powder, salt, baking soda, and ground juniper berries into a large bowl. Whisk buttermilk, oil, eggs, and 1 Tbsp. plus 1 tsp. water in a medium bowl. Whisk wet ingredients into dry ingredients. Pour batter into prepared baking dish; smooth top.

Bake cake until a tester inserted into the center comes out clean, 35–40 minutes. Let cool in pan on a wire rack. Cover and chill in freezer until frozen, about 2 hours. DO AHEAD: Can be made 3 weeks ahead. Wrap in 2 layers of plastic; keep frozen.

Unwrap cake and invert onto a work surface; discard parchment. Using a long serrated knife, trim cake to form clean edges. Cut cake in half lengthwise, then cut each half crosswise into 1 1/4-inch–wide bars.

Heat a nonstick skillet over medium heat. Pour a layer of sugar onto a plate. Roll each bar in sugar, coating completely. Working in batches, caramelize cake in skillet, turning with tongs to brown evenly, about 30 seconds per side per batch (be careful; the sugar burns quickly). Serve warm, with Milk Jam Crème Fraîche.

Serves 8

Source: Bon Appetit

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here

Or you can get our full collection of the world’s finest 5-Star Restaurant recipes: Go Here
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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