© Chef Suman 2011 All Rights Reserved
WHERE PAPARAZZI HOME Suman Chef
Drunken Bear Bubbly Ingredients 2 ea Gummy Bears 1.5 oz Marshmallow Vodka (Or any flavoured Vodka) A pinch of Cinnamon powder 4 oz Chilled Champagne 1 oz Peach Schnapps Directions 1. In a bowl or a jar, pour the Vodka, cinnamon powder and the Gummy Bears.. and let the Bears get drunk. 2. These bears are like humans.. when they get drunk, they get warm.. so keep them in the refrigerator for them to chill.. The bears are really small, so they drink very slowly.. give them overnight to get drunk. 3. In a Champagne Flute pour in the Chilled Champagne, Peach Shnapps and Gummy Bears. 4. If the Bears did not finish drinking, pour the rest of the vodka into the glass.. And enjoy this delicacy. Brie and Partridgeberry Phyllo Cigars Prep Time: 15 Minutes Cook Time: 20 Minutes Ready Time: 35 Minutes Ingredients 3 tbsp butter, divided 1 shallot, finely chopped 3 cups partridgeberries, fresh or frozen 1 cup + ¼ cup sugar 1 tsp ground cinnamon ½ tsp ground allspice 1 cup water 1 tsp lemon juice 12 phyllo pastry sheets, thawed ¼ cup butter, melted ¾ lbs Brie, cut into 12 equal strips ¼ cup pistachios, coarsely chopped Directions 1. In a saucepan sauté the shallots on low heat in 1 tbsp of butter until soft. 2. Add the partridge berries and cook for 10 minutes over medium heat until the partridgeberries are cooked. 3. Add ¼ cup sugar, cinnamon and allspice and cook for another 10 minutes. Let cool and set aside. 4. In another saucepan melt 2 cups sugar. Add the water and lemon juice to make simple syrup. Set aside. 5. Lay one phyllo pastry sheet and brush with the melted butter. 6. Place 1 piece of Brie and 1 tbsp of the partridge berry mixture on the sheet and roll to form a cigar. 7. Repeat the process with the rest of the phyllo pastry sheets. 8. Preheat oven to 375?F. 9. Bake the phyllo cigars on a greased baking sheet for 20 minutes, or until the cigars have a golden brown colour. 10. Remove from oven and brush the cigars immediately with the simple syrup and sprinkle the crushed pistachios on top. Serve while warm. Bourbon Chicken Lollipop Prep Time: 5 Minutes Cook Time: 20 Minutes Ready Time: 25 Minutes Ingredients ½  cup Bourbon 1 tblsp Dijon Mustard 2 tblsp Brown Sugar 2 tblsp Ketchup 1 tblsp Garlic (chopped) 1 tblsp Chipotle paste or chipotle powder 10 Chicken Drummettes (cleaned like a lollipop - as in the pic) Directions 1. In a Mixing bowl, mix together the bourbon, Dijon, brown sugar, ketchup, garlic and chipotle paste. 2. Marinade the Chicken Lollipops. Preferably for a couple of hours. 3. Take the Wings out and reserve the marinade. 4. Place the wings in an oven proof dish and roast it in a preheated 350 F oven for 20 minutes or till the wings are cooked. 5. In a saucepan, heat the rest of the marinade over medium heat for 10 minutes, while the chicken is cooking in the oven, till the marinade reduces to a coating consistency. 6. Brush the chicken lollipops and serve Hot… Yumm !!!!!
An International style, with vast cultural diversity, driven by a commitment to sustainability and innovation
PARTNERS Share
Recipe   Archives WHO CHEF’S TABLE FAN  PAGE RECIPES of the week RECIPES RECIPES of the week RESUME