Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary ...

The location will remain a secret until 24-48 hours prior to the event and tickets are available now on Tock. Combine orange juice, zest, and Grand Marnier into a pot and add the cornstarch and whisk ...

Butter 8 1 cup souffle molds. Roll sugar around to coat. Preheat oven to 400*F, and set the rack in the lower third level of the oven. To make the sauce base: Melt the butter over a moderately low ...

Recipe by Rene Mouttet, as reported by Helen Dollaghan in the March 25, 1973 edition of The Denver Post. Makes 8 servings. Ingredients FOR THE SAUCE 1 quart vanilla ice cream 6 egg yolks 2 tablespoons ...

Step 1: Brush the inside walls and bottom of four 12-ounce round ceramic molds with softened (not melted) unsweetened butter using a pastry brush to get complete coverage. (Be sure butter goes to the ...

Hello there, friends! Today I’m sharing one of the most elegant and impressive French desserts — the classic Grand Marnier Soufflé. Light as air, gently sweet, and beautifully aromatic, this soufflé ...

1. Mix sugar, yolks and water in medium saucepan, Whisk constantly over low heat until 160 degrees, (about 10 minutes) 2. Whip whipping cream to soft peaks, then remove to another bowl, keeping well ...

Preheat oven to 375˚F with oven rack in lower third of oven. Stir together granulated sugar and flour in a small bowl; set aside. Rub inside of soufflé dish/es with butter. We used 8 ounce dishes.

Serves 8. From the March 25, 1973, Empire magazine of The Denver Post, by chef Rene Mouttet of the long-gone Cosmopolitan Hotel. Ingredients 2 tablespoons butter or margarine 2 tablespoons flour ½ cup ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. A Grand Marnier Frozen Souffle is highlighted on Wednesday, Jan. 8, 2020, in the Post-Dispatch photo studio. Photo by J.B. Forbes ...