Here is yet another creative variation on the “surf-and-turf” theme: shrimp and tournedos. Chef Armand Jonte suggests a variation of placing the corn pancake on top of the tournedo, keeping the pancake crisper. Multiply the recipe as necessary for the number of servings you need.
America is famous for its fruit crisps: fruit and sugar topped with streusel and baked until the fruit forms its own irresistible sauce and the streusel is golden brown and crisp. Here chef Barlow combines apples and raspberries for exceptional flavor.
The three flavors and colors of this layered sorbet parfait make a beautiful dessert. If making chocolate ornaments isn’t your cup of tea, melt only 3 ounces of chocolate for the parfait mixture, and substitute chocolate curls or shaved chocolate for the lattices to be made from the remaining chocolate. Cone-shaped parfait glasses work best, as the parfaits will be unmolded from the glasses for serving.