Recipes tagged with « Special Occasion »
Herb Garlic Beef Tenderloin
Trim and tie the beef to even thickness. Season with salt and pepper. Mash butter with garlic, mustard, rosemary, and thyme. Brown roast on all sides in hot skillet until edges crust. Place sliced onions and fresh herbs around roast. Roast initially at high heat, then reduce oven temp. Compound butter melts slowly, coating meat for layers of flavor. Rest tented to redistribute juices. Slice thick and serve with softened onions. Substitutions for mustard and herbs included. Timing based on feel and color, not clock. A practical guide to balance crust and juicy interior.
Pear Caramel Cake with Cream Cheese Whip
Layered dessert with buckwheat biscuit crust, tender poached pears in maple, dulce de leche-infused caramel cream. Cream cheese chantilly lightly sweetened and scented with tonka bean extract. Optional shards of tempered dark chocolate add crunch. Uses gelatin for clean set. Balance of textures, with soft fruit, creamy custard, crisp crust, and airy topping. Key: watch caramel cream thickness, avoid overwhip on chantilly, spot poached fruit tenderness by fork test, and chill times. Substitutes include oat crust base, agave syrup for maple, or mascarpone in chantilly. Chocolate optional but adds bitter note to offset sweet layers.
Triple Chocolate Log
Multi-layered log with three chocolate types. Milk, dark, white chocolates in mousse and ganache forms. Cocoa crumble topping adds crunch. Spongy cocoa base rolled with ganache inside. Frosted with milk chocolate whipped cream. Slightly less sugar, quinoa flour swap, and almond extract replace vanilla. Slightly longer chilling times for setting. Textures from creamy ganache, airy mousses, crunchy crumble. Serves 10 to 12. Prep includes separate cremes and cake. Final chill for flavors to meld, slice carefully.