Monday, November 14, 2016
Succulent Beef for the Holidays
Wow your guests with these great flavors:
- Seared and quick roasted, whole tenderloin roast with cabernet sauce
- Make ahead, slow cooked, beef brisket with caramelized onions and apple cider
- Perfectly pan-seared steak with balsamic, thyme and mustard sauce
- Roasted garlic mashed potatoes with Parmesan Reggiano
- Mushroom Cognac Flambé
Take a break from Turkey and Ham and treat your guests to an amazing beef dish
Get a handle on beef cookery, with the art of sauté, braise and roast or the Holidays! We’ve got you covered with make-ahead, same day and last minute options. We’ll also include two amazingly delicious sides.
https://bon-vivant.com/product/holiday-beef/
Monday, December 5, 2016
Chocolate Truffle Techniques
Perfect your technique with these great recipes:
- Molded – Ginger truffle with dark chocolate
- Piped – Hazelnut, Coffee truffle with milk chocolate
- Dipped – Grand Marnier truffle with dark chocolate
- Sliced – two-toned Almond, Amaretto truffle with white chocolate
Join Suzanne as she demystifies the secrets of how to temper, dip and mold chocolate
https://bon-vivant.com/product/chocolate-truffle-techniques/