Goat Cheese Stuffed Figs

Author: Lisa Boudreaux-LeCoq


Ingredients


Fresh figs, stems trimmed 

Goat Cheese

Honey

Proscuitto - thinly sliced into strips

Olive oil

Walnuts

Salt

Cracked Pepper

Fresh Rosemary


Instructions


Pre-heat oven to 450 degrees and line a baking sheet with aluminum foil. With a paring knife, cut 2 slits at the top of each fig perpendicularly. In a small bowl fold a dash of salt and cracked pepper into the goat cheese until incorporated. Using your fingers, roll a marble sized ball of goat cheese and stuff each fig, pressing the fig together once the cheese is inserted. Wrap each fig with a strip of proscuitto and place on baking sheet. Drizzle each fig with olive oil and honey. Roast figs for 10-15 minutes until proscuitto is starting to crisp on edges. Remove from oven and allow to cool for 5 minutes before plating. Finish figs with another drizzle of honey and crumbed walnuts. Garnish with fresh rosemary. Enjoy!

Pumpkin Spice Mascarpone Mousse with Spiked Salted Caramel Sauce

Author: Lisa Boudreaux-LeCoq
Makes approximately 10 servings

Ingredients:
15 ounce can pumpkin pie mix
6 ounces mascarpone
1/8 teaspoon all spice or pumpkin spice
2 tablespoons light brown sugar
½ teaspoon pure vanilla extract
1 jar caramel sauce (fleur de sel)
2 oz Bailey’s Salted Caramel liqueur
1 12 ounce container of whipped topping
10 ginger snap cookies, crumbed

 Directions:

1. Place pumpkin pie mix, mascarpone, all spice, brown sugar and vanilla extract in a bowl and beat with a hand mixer for approximately 3-5 minutes until fully incorporated and fluffy. Set in cooler for 20 minutes to set.

2. In a microwave safe bowl, add the caramel sauce and liqueur. Place microwave safe bowl in microwave and cook for 1 minute until caramel sauce is fluid. Stir mixture until completely incorporated and allow to rest for 15 minutes.

3. Place ginger snaps in a sealed plastic storage bag and tap them heavily of them with a rolling pin until cookies become crumbs.

4. Remove mousse from cooler and spoon mixture into individual dessert glasses.

5. Top each glass of mousse with a dollop of whipped topping, drizzle of salted caramel sauce and crumbed ginger snaps.

6. Serve chilled.

 

Sweet Chili Black Berry Salmon with Watermelon, Feta, Basil Cous Cous
Author - Lisa Boudreaux-LeCoq

INGREDIENTS
Serves 2


Salmon
2 (6-8 oz) portions fresh salmon, skin off
1/3 cup sweet chili sauce
1/3 cup black berry preserves

Cous Cous
4 oz prepared pearl cous cous
1/2 cup diced watermelon
1/3 cup diced red bell pepper
1/3 cup shaved red onion or shallot
2-3 fresh basil leaves minced or chiffonade
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1/3 cup crumbed feta cheese
1 tbsp lemon juice
1 tbsp sugar
Salt, cracked black pepper, cajun seasoning - to taste and a dash of cayenne pepper.

Garnishment
2 cups fresh arugula
1/3 cup vidalia onion vinaigrette

INSTRUCTIONS

In a large mixing bowl, add all the cous cous ingredients and fold mixture until completely incorporated. Cover bowl with an air tight seal and chill in refrigerator for 1 hour or over-night if time allows. For the salmon, turn on oven to broil. Place salmon on a baking pan drizzled with olive oil. Spread blackberry preserves. sweet chile sauce and salt and pepper to your liking  over top of salmon. Broil for 6-8 minutes per inch of thickness, 10 or less minutes for medium rare. Remove salmon from oven and let sit for 5 minutes before serving. When ready to serve, spoon chilled cous cous on to plate, top with salmon and fresh arugula tossed in vidalia onion vinaigrette. Enjoy!Type your paragraph here.

Berries Romanoff with Puff Pastry

Author - Lisa Boudreaux-LeCoq


Ingredients

Serves 8 - 10

*this recipe contains alcohol


1 6 oz package fresh blackberries

1 6 oz package fresh blueberries

1 6 oz package fresh raspberries

1 16 oz package fresh strawberries, destemmed and quartered lengthwise


Romanoff Sauce

1 16 oz container sour cream

1/2 cup brown sugar

1/3 cup brandy 


Extras

1 8 oz tub whipped topping

2 - 3 inch cookie cutter (I used a star for the 4th)

1 package frozen puff pastry sheets

1 egg beaten for egg wash


Instructions


Thaw puff pastry sheets as recommended on package. Line a baking tray with parchment paper and turn on oven to 400 degrees. Unfold pastry sheets once they are thawed and with your choice of a cookie cutter, cut out 8 - 10 shapes. Place shapes on baking sheet lined with parchment paper, brush with egg wash and bake 7 - 10 minutes until dough is golden and layers have risen. Remove from oven and cool each piece on a cooling rack.


In a mixing bowl, combine all fresh berries and mix until combined. In a second mixing bowl, combine all ingredients for romanoff sauce and whip until incorporated. In 8-10 small dessert bowls or parfait glasses, drop a dollop of whipped topping. Add a couple of hefty spoonfuls of the berry mixture atop the whipped topping. Top each glass with a couple table spoons of romanoff sauce and finish by adding the puff pastry piece and fresh mint for a garnish. All components can be prepared separately and stored in the refrigerator until ready to serve guests.