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Food and Recipes

Sunrise Chef: Cosmopolitan

Sunrise Chef: Cosmopolitan

The restaurant voted Best New Restaurant by Lehigh Valley Magazine is wowing us once again.  Cosmopolitan brings big city-style to Allentown and its chef taught us some of the restaurants recipes.

Monte Cristo

4 oz Ham
3 Slices of Bacon
4 eggs
2 slices of bread (brioche)
¼ cup Milk
½ orange (zest only)
¼ tsp Vanilla extract
1 oz cheese (fontina)

method----in a bowl whisk 2 eggs with milk, orange zest and vanilla extract
batter the bread in the egg mixture(like French toast)
heat ham and bacon
fry 2 remaining eggs (over easy)
brown the bread on both sides in a hot pan
melt cheese on each egg
Assemble----bread, ham, egg, bacon, egg, bread

Poached Pear Salad

Orange fennel vinaigrette
1 shallot
3 cloves of garlic
1T honey
1t Dijon
1cup Champagne Vinegar
1 ½ c orange juice
3 c fennel oil(oil steeped with fennel frawns)
1T parsley(fresh)
1t Thyme(fresh)
method---blend all ingredients in a blender and slowly add the oil until the dressing emulsified
Poached Pears
3 whole pears(halfed and cored)
2 c port wine
1 c red wine
1 orange(sliced)
1 vanilla bean(split)
1t whole clove
1 cinnamon stick
method---bring all ingredients to a simmer in a pot and keep at a slow simmer,
cook until the pears become soft and remove from liquid and cool
Assemble the salad , lightly toss the greens with the vinaigrette and then top with slices of the poached pears(can also add some nuts for texture either pecans or pistachios will work best)

Roasted Free Range Chicken Breast with ricotta gnocchi, chicken confit, baby carrot, and chicken consommé

To make chicken confit, lightly sear chicken legs and render off some fat, then use the reserved fat from the pan and put into a pan that is oven safe and add some oil to cover the legs and thighs about ¾ of the way. Then cover the pan with foil and put into an oven at 300 and cook for approximately 2-3 hours (until the meat begins pulling off the bone with no resistence)

Ricotta Gnocchi(gnuddi)
1 # Ricotta(whole milk)
1 egg
½ c parmegianno reggianno
¾ oz Basil(fresh)
1 c all purpose flour(keep another cup for working surface)
1 T kosher salt
method---mix all ingredients minus flour in a food processor until well mixed
then take the mixture and out onto a floured table to need in the flour
use a bench scraper to cut in the flour little at a time, the dough should not be sticky, and the more flour that is used will effect the density of the gnocchi(the less the better to ensure a light flavorful final product)then blanch in
salted water until the float then remove and shock in an ice bath

roasted baby carrots, season carrots with salt pepper to taste, ¼ t cinnamon and ¼ tsp brown sugar(dependent on how many carrots this is for aprx ½ pound)

Final assembly
First have a pot of boiling water
Then sear the seasoned chicken breast(salt and pepper) in a hot pan skin side down until golden brown then flip and put into a 350degree oven until the breast reaches 165
In the mean time you can reheat the carrots and lightly brown the gnocchi in a pan with some butter then add chicken confit to the pan with the gnocchi(after dropping again into boiling water)
Then the final assembly would be the gnocchi mixed with the chicken confit as a base, topped with the baby carrots and then the roasted chicken breast, then pour about 2 ounces of chicken stock around the dish.


8 cups whole fresh strawberries, stems removed; 10-12 additional strawberries with stems attached for garnish
1 1/4 cups confectioners' sugar, divided use
1 cup sugar
3 Tbsp. cornstarch
1 cup water
12 drops red food coloring
1 cup heavy (whipping) cream
1 tsp. vanilla
9 inch baked pie crust

Wash and stem the strawberries. Mix 6 cups of them with 1 cup confectioners' sugar. Let stand for 1 hour.

Cook remaining 2 cups of berries with water until tender and rub through a sieve.

Mix granulated sugar and cornstarch and add to the strained strawberry juice. Cook until clear. Add food coloring. Let mixture cool slightly, stirring occasionally.

Arrange whole berries, stem side down, in the pie shell. Mound the berries in the center of the pie. Pour the cooked berry mixture evenly over the berries in the pie shell. Refrigerate until cold.

Pour whipping cream into cold mixing bowl. Beat cream at medium-high speed until it begins to thicken. On low speed, add the remaining 1/4 cup confectioner's sugar and vanilla. Continue to beat until stiff, but fluffy.

Serve whipped cream with pie or, if desired, pipe the whipped cream onto the pie up to 2 hours before serving it. Garnish with whole berries, still attached to their stems. Keep cold until ready to serve.

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Allentown, PA 18102




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