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A Recipe for
The Many Flavors Of Creme Brulee (Savory)
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| Woody Allen |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
Food Tip |
This Recipe for The Many Flavors Of Creme Brulee (Savory) is one of thousands in the Recipes-to-go Cheese Cookbook.
There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
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sing Sage: |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
This is a recipe for The Many Flavors Of Creme Brulee (Savory) from the recipe cookbook of Recipes-to-go (Cheese)
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My favorite animal is steak. |
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Sex is good, but not as good as fresh, sweet corn. |
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Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
ROASTED GARLIC CREME BRULEE Cut off the flat end of 2 or 3 cloves of
garlic and separate the whole cloves, leaving the "skin" intact. Trim
so head will sit flat. Place the garlic heads, cut side down, on a
cookie sheet lined with foil. Drizzle lightly with 2 teaspoons olive
oil. Fold the foil into a packet and bake at 350 for 1 hour and then
allow to cool. When garlic is cool enough to handle, gently squeeze
the pulp from each clove. Reduce the sugar to 1 tablespoon, omit the
vanilla , add 1 teaspoon salt and the garlic pulp to the custard
mixture. Place custard mixture in the blender and process until
smooth. Continue as directed in the basic recipe, baking 40 minutes.
ONION CREME BRULEE Melt 2 tablespoons butter in a skillet over low
heat and add 1 cup coarsely chopped onion and cook, stirring
occasionally , 45 minutes or until completely caramelized. Reduce
sugar to 1 tablespoon, omit the vanilla and add 1 scant teaspoon salt
and then the onions to the custard mixture. Process in an electric
blender until smooth. Proceed with the basic recipe, baking for 50
minutes.
ROQUEFORT-and-BLACK PEPPER CREME BRULEE Reduce sugar to 1 tablespoon,
omit the vanilla and add 1/4 cup Roquefort cheese and 1 teaspoon
freshly ground black pepper to the custard mixture. Blend in an
electric blender until smooth. Proceed with the basic recipe, baking
for 45 minutes.
Recipe By : Southern Living (12-95)
Serves: 5
The Many Flavors Of Creme Brulee (Savory) Recipe brought to you by Recipes To-Go