tunasalad

Lavo Fried Oreo Zeppole & Vanilla Shake

Today I have a 5 star restaurant secret recipe for a yummy dessert that is served at the New York City hot spot, Lavo.  Lavo is an Italian restaurant and nightclub with locations in Las Vegas and New York.  At Lavo, New York, Chef John LeLoach serves a delicious menu featuring his refined cooking styles  One of their popular desserts is this simple fried Oreo zeppole that is served with a vanilla milk shake.  What’s not to love?

Enjoy!

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New 5 Star Secret Recipe
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Lavo Fried Oreo Zeppole

 

20 oz all purpose flour
4 oz granulated sugar
1 tbsp baking powder
Dash of salt
3 whole eggs
3 cups of club soda
6 Oreo cookies

Mix all dry ingredients in mixing bowl. Whisk eggs and club soda together, then whisk into dry ingredients until well blended.

Chill in refrigerator.

Dip Oreo cookies into batter and fry until golden brown in 350 degree F oil. When cooked, place on paper towel.

Arrange on long narrow plate, sprinkle with confectionery sugar and chocolate syrup

 

Lavo Milk Shake

7 oz vanilla ice cream
1 oz milk
1 oz heavy cream

Put all ingredients in a high-speed blender and whip on high speed for 20 seconds. Pour into sundae cup and garnish with an Oreo cookie.

Serves 1

Source: Good Day NY

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Restaurant recipes here: Click For Details

Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Lucca Cafe’s Brownies

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I baked the most amazing brownies yesterday that were so rich and decadent.  It really was a chocolate lovers dream.  This brownie recipe is served at the Lucca Cafe in Irvine, California, but you can easily make this sinful 5 star restaurant recipe at home.

What makes this brownie so special is the delicate, crisp crust and the chocolate ganache that is layered over the top.  Finally, the brownie is drizzled with some white chocolate.  It really doesn’t get much better than this.

Enjoy!

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New 5 Star Secret Recipe
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Lucca Cafe’s Brownies


Brownies:

1/2 pound bittersweet chocolate, chopped
1/2 pound salted butter
5 eggs
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 tablespoons instant coffee
3 3/4 cups sugar
1 1/2 cups plus 2 1/2 tablespoons (7 ounces) flour
1 cup chopped walnut pieces

Line 2 (9-inch) square baking pans with foil, and grease the foil.

Heat the oven to 350 degrees.

In a bowl set over a pot of simmering water, combine the bittersweet chocolate and butter, stirring frequently until melted and combined. Remove from heat and set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the eggs, vanilla and almond extracts, coffee and sugar over high speed until combined and the mixture increases in volume (it will look almost like softened ice cream), 5 to 10 minutes, depending on the mixer.

Beat in the melted chocolate and butter over low speed just until combined. Add the flour and nuts and stir just until incorporated.

Pour the batter into the pans, dividing evenly between the 2 pans.

Bake the brownies until barely set: A crust will form on top, and a toothpick inserted will be very gooey (though not wet like the batter), 20 to 25 minutes.

Remove the brownies and cool to room temperature, then refrigerate the brownies (still in the pans) for at least 6 hours to chill and fully set.

Ganache and Assembly:

6 ounces bittersweet chocolate, chopped
3/4 cup heavy cream
2 tablespoons milk
7 1/2 tablespoons salted butter
Prepared brownies
4 ounces white chocolate

Place the bittersweet chocolate in a large bowl.

In a large saucepan, combine the cream, milk and butter and bring to a boil over high heat. Remove from heat. Pour the mixture over the chocolate and stir until the chocolate is melted and combined with the cream mixture, forming a ganache.

Remove the chilled brownies from the refrigerator, and invert the pans over a cooling rack set over a large rimmed baking sheet (the sheet will catch the excess ganache when it is poured over the brownies). Peel the foil liner away from the brownies.

Pour the ganache over the brownies, making sure it covers the tops of both batches (do not worry about the sides, as these will be trimmed when the brownies are cut).

Set the brownies aside to allow the ganache to cool and set.

Melt the white chocolate (place it in a glass container and heat it in the microwave, stirring every 30 seconds or so, until completely melted). Place the white chocolate in a piping bag, coronet or a sealable plastic bag (after the chocolate is added to the bag, trim one of the tips to the desired size to make a makeshift piping bag).

Streak the brownies with the white chocolate, then set them aside to give the white chocolate time to harden.

Trim the edges from the brownies, then cut the brownies into squares; each pan makes about 9 (3-inch) squares.

Servings: 18 brownies

Source: L.A. Times

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Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Ruth’s Chris Steak House Bread Pudding

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At Ruth’s Chris Steak House they make a delicious bread pudding but after feasting on one of their mouth-watering steaks, I’m always way too stuffed (and feeling too guilty lol) to order it.  I prefer to prepare this rich and decadent dessert at home since I can keep control of the portion size.

This traditional Southern dessert is made with bourbon laced French bread and is topped with a whiskey cream sauce. This dish has been featured on the Ruth’s Chris menu for decades and once you taste it, you will understand why.

Enjoy!

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New Secret Recipe
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Ruth’s Chris Steak House Bread Pudding

1 stick sweet butter
1/2 cup light brown sugar
1 tbs vanilla extract
1/2 quart milk
1/2 cup raisins
1/2 tbs cinnamon
a pinch of nutmeg
a pinch of salt
1 tbs bourbon
6 eggs, beaten
1 1/4 cups sugar
1 8 oz loaf French bread cut into 1/2-inch cubes
1 small apple, peeled, cored and cut into 1/2-inch dice
1/2 quart half & half
vanilla ice cream as needed

Combine sugars and divide in half. Add cinnamon, eggs, vanilla, bourbon and salt to half of the sugar.

In a saucepan, combine milk, half & half and butter with the other half of the sugar and bring to a boil.

Whisk milk mixture into egg mixture, add raisins and apples. Add bread cubes and let stand until soaked through to center.

Stir in a few raisins from the bottom and sprinkle a few on top.

Pour into buttered baking dish (8 x 10 x 3 inches) and bake at 375° for 45 minutes. Serve warm with vanilla ice cream.  Top with whiskey sauce.

SWEET CREAM SAUCE

2 cups heavy cream
1 1/2 cups sugar
8 egg yolks (whites discarded)
1 tsp vanilla extract

Place cream and 3/4 cup sugar in pot. Mix well and heat until it starts to boil.

Place egg yolks, remaining sugar and vanilla in separate bowl.  Mix until well blended.

Whisk simmering cream into egg mixture and mix well.

Transfer mixture into double boiler for 8-12 minutes, stirring constantly.

Pass through strainer and cool.

WHISKEY SAUCE

2 cups Sweet Cream Sauce
3 tbs Jack Daniel’s

Measure out sweet cream and Jack Daniel’s and whip together well.  Refrigerate.

Makes 4 Servings

Source: Ruth’s Chris Steak House
Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Toasted Almond Truffles

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It’s hard to believe that last year around this time I was still scraping ice off my car window.  The weather has been so nice lately here in New York; my magnolia tree is in full bloom and flowers are starting to sprout from the ground.

Hopefully you can get outside and enjoy some of the nice weather we’ve been having with your family this weekend.  To help you do just that, I have some quick and easy dinner ideas that you can prepare in a flash.

And of course I didn’t forget about dessert; here is a sinfully rich recipe for toasted almond truffles.

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New Secret Recipe
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Toasted Almond Truffles


1/2 cup Evaporated Milk
1/4 cup granulated sugar
1 (11.5 ounce) package Milk Chocolate Morsels
1/2 teaspoon almond extract
1 cup sliced almonds, finely chopped, toasted

Combine evaporated milk and sugar in small, heavy-duty saucepan.

Bring to a full rolling boil over medium-low heat, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

Stir in morsels. Stir vigorously until mixture is smooth. Stir in almond extract.

Refrigerate for 1 1/2 to 2 hours. Shape into 1-inch balls; roll in nuts. Cover; refrigerate until ready to serve.

Source – Delicious Candy Recipes: Click For Details
To make your weekend meals easy, try these great recipes on our forum:

Ravioli with Tomato-Alfredo Sauce

Old Fashioned Salisbury Steak

Slow Cooker Mexican Shredded Pork

Find these recipes and many more our Recipe Exchange Forum:

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Until next time… Be Well!

Kind Regards,

Ron

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