Fruit Tart Bourdaloue
This video demonstrates one of the famous ways to make this tart. Tart Bourdaloue which means to completely or partially par bake the pastry shell before filling it or in some popular cases, baking it a second time after filling it. In this case I use pastry cream in the bottom of the baked shell, then topped with fruit and then finished with fruit glaze. Your creative input to this preparation certainly includes the flavor of the pastry cream, the type of fruit used, the flavor of the glaze and of course the final presentation and accompaniments that you might serve with this delicious dessert.
Julia & Jacques Cooking at Home - Season 1 Episode 18
American chef Julia Child and French chef Jacques Pepin host this cooking show that shows viewers how to best prepare various French and American dishes.
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Gluten Free stuffing with apricot, cranberry and sage.
Try my gluten free Sausage, apricot, cranberry, sage and parsley stuffing! These little balls of Christmas goodness literally caramelise and create the perfect accompaniment to your Christmas or Sunday dinner. Get recreating this one and please subscribe to see my lead up to making Christmas dinner easy.
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Tangerine Cherry Cranberry Sauce Recipe - Holiday Cranberry Sauce
Learn how to make a Tangerine Cherry Cranberry Sauce Recipe! Visit to get more info, and watch over 400 free video recipes. I hope you enjoy this special Holiday Cranberry Sauce!
How to Cook Perfect Duck Breast | Gordon Ramsay
Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast.
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Mom Flew in From Florida to Help Me Make Thanksgiving Stuffing
For more than thirty years, I've been making the same Apricot Grand Marnier Stuffing for Thanksgiving. My mom joined me in the kitchen to help! Check it out!
The Silver Palate's Apricot Grand Marnier Stuffing
Ingredients
-1 cup diced dried apricot
-1 1⁄2 cups Grand Marnier
-turkey liver (optional)
-1 cup unsalted butter
-2 cups coarsely chopped celery
-1 large onion, chopped
-1 lb bulk pork sausage
-1 lb herb stuffing mix
-1 cup slivered almonds
-2 cups rich chicken broth
-1⁄2 teaspoon dried thyme
-salt & freshly ground black pepper
Directions
1. Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside. (If you simply must, simmer the giblets in a small saucepan covered with water for 5 minutes. When cool, remove and finely dice, discarding the liquid.).
2. Melt ½ cup of butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes. Transfer to a large bowl.
3. In the same skillet, cook the sausage, crumbling it with a fork, until it’s no longer pink. Remove from heat and add to the celery & onion mixture.
4. Add the stuffing mix, apricots with the liquid, the almonds (and the optional giblets.) Stir to combine.
5. Heat the remaining 1/2 cup butter and chicken stock just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup of Grand Marnier. Stir well to moisten the stuffing, adding the thyme, salt and pepper to taste.
6. Bake stuffing in a large buttered casserole at 325 degrees for 30-35 minutes.