'Bubbly' eats for NYE - FOX 29 News Philadelphia | WTXF-TV

'Bubbly' eats for NYE

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Drink your champagne, and cook with it too!

Executive Chef Jeremy Pacheco of LON's at the Hermosa shows to make a delicious dessert of champagne tempura pears with blood orange crème brulee.

LON's at the Hermosa
5532 N. Palo Cristi Rd.
Paradise Valley, AZ 85253

Champagne Tempura

Flour               1 cup    
Corn Starch    1 cup
Egg Yolk          1 each
sugar              1 T.    
champagne     2 cup    
Mix flour, starch and sugar together.  Whisk the egg yold and champagne together.  Whisk the champagne mixture into the flour mixture until smooth.  Fry desired product at 325 degrees until crispy.

Champagne Burre Blanc    

Champagne              3 cups
Meyer lemon juice     1 T.
butter                        3 T.
salt                            1 t.

Bring champagne to a very rapid boil in a saute pan until reduced by half, add lemon juice and butter.  Bring back to a very rapid boil while stirring to emulify the butter into the reduced liquid.  Season with salt.


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