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Recipes

classic

  • Beef Wellington
    • Yield: About 8 servings
  • Chicken With Wine: Coq Au Vin

    Chicken With Wine: Coq Au Vin

    Coq au Vin is a quintessentially French dish found throughout wine country. It is simply chicken braised in wine. You should always use a good wine for this dish and it doesn't have to be expensive. In France, a basic Cote Du Rhone table wine is used. This is the perfect dish for a cool fall day or night.

    • Prep Time: 45 minutes
    • Total Time: 80 minutes
    • Yield: 4 servings
  • Bananas Foster

    Bananas Foster

    Bananas caramelized in brown sugar and butter, flamed in rum, and gets ice cream to boot!  A New Orleans classic.

    • Prep Time: 5 minutes
    • Total Time: 15 minutes
    • Yield: 4 servings
  • Classic New Orleans Remoulade Sauce

    Classic New Orleans Remoulade Sauce

    This classic sauce gets a tangy kick from horseradish and two kinds of mustard. It's just the thing to eat with chilled boiled shrimp or spooned over a crabmeat and avocado salad.

    • Yield: 2 cups
  • Chocolate Mousse

    Chocolate Mousse

    Decadent and delicious and might just become your go-to dessert.  The recipe may seem complicated, but think of it this way.  You'll have four bowls for four components that you combine in the end.  Melted chocolate, sugar and yolks, meringue, and finally whipped cream.  Of course you'll want extra whipped cream for topping and plenty of shaved chocolate.

    • Total Time: 1 hour plus 2 hours and up to overnight for chilling
    • Yield: Enough mousse for one 9-inch 4-layer cake; serves 4 to 6 in dessert cups