Sunrise Chef: Cura Hospitality
Cura Hospitality, the food service professionals for the Phoebe Home, were joined by The 2012 Phoebe Chefs Challenge winners to show off their best recipe on 69 New at Sunrise.
Sparkling Raspberry Sangria Tea
3 cups of boiling water
5 Lipton Cup Size Raspberry Flavored Tea Bags
1/3 cup of sugar
2 cups of chilled white grape juice
1 medium orange sliced
1 medium lemon sliced
1 medium lime sliced
Chilled club soda or seltzer
In a tea pot pour boiling water over tea bags: cover and brew for 5 minutes.
Remove tea bags and squeeze, stir in sugar until dissolved and cool.
In a large pitcher, combine tea with remaining ingredients except for soda.
Chill for at least 2 hours. Just before serving add a splash of soda/seltzer.
Pour into ice filled glasses and garnish with additional lemon, lime and orange slices.
Pour into a favorite Red Wine glass or mug.
Herb Encrusted Sea Bass with Sundried Tomato Chardonnay
2 Tablespoons chopped fresh basil
2 Tablespoons chopped fresh thyme
1 Teaspoon black peppercorns
2 cloves of garlic (minced)
2 Tablespoons of extra virgin olive oil
2 Fillets of fresh sea bass (6-8 Ounce fillet)
¼ cup of cognac or brandy
1/3 cup of fish stock
Salt & Pepper
1 bunch fresh asparagus
In small bowl combine basil, thyme, peppercorns and garlic
Heat oil in large sauté pan Place bass fillets in the fresh spice mix and coat each fillet.
Sautee the fish delicately, about 3 minutes on each side.
Without removing fish from pan, drain off most of the oil. Carefully add the Cognac into pan and
Lightly tilt the pan to flambé, allowing the flame to crisp the crust of the sea bass. Add the fish stock
To extinguish the flame and deglaze the pan a little further.
Salt & Pepper to season.
Bittersweet Chocolate Lovers Mousse
4large egg yolks
¼ cup sugar
Pinch of salt
2 Tablespoons unsweetened cocoa powder
2 ounces bittersweet chocolate
¾ cup heavy cream
1. Finely chop chocolate and set aside. In a double boiler, whisk yolks, sugar, and salt until sugar
Dissolves and mixture is warm to the touch, 2-3 minutes. Take off of heat, quickly whisk in
Chopped chocolate until melted and the cocoa is smooth (the mixture will be thick).
Cool to room temperature.
2. In a medium bowl, whip cream until soft peak forms. Whisk half of the whipping cream into
room temperature chocolate mixture.
3. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse into 4 serving dishes.
Wrap with saran wrap. Chill at least 2 hours and up to 1 day.
4. Remove mousse from the refrigerator 15 minutes before serving.
Garnish with shaved chocolate if desired. (Use a vegetable peeler to shave a chocolate bar)
To refrigerate mousse, place a paper towel under the plastic wrap
(without touching the mousse) before sealing.
The paper towel will absorb the condensation droplets that might otherwise drip onto the mousse surface.
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