'Bubbly' eats for NYE - Philadelphia News, Weather and Sports from WTXF FOX 29

'Bubbly' eats for NYE

Posted: Updated:

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
602-955-7878
www.lons.com
www.hermosainn.com


Champagne Tempura

Ingredients
Flour               1 cup    
Corn Starch    1 cup
Egg Yolk          1 each
sugar              1 T.    
champagne     2 cup    
    
Directions:    
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    

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

Directions:
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.

 

Powered by WorldNow

WTXF-TV
330 Market Street
Philadelphia, PA 19106-2796

Phone: (215) 925-2929
Fax: (215) 982-5494

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices