Many steps produce golden-brown chicken pieces steeped in a flavorful marinade and cooked with veal stock,
accompanied by deeply browned onions and mushrooms, tiny potatoes, and diced vegetables. Preparing the
various pieces of the dish separately preserves their individual flavors and textures.
Delicate, these soufflés move straight from oven to table. First you’ll make lemon curd, which can be an end in itself — try it in small prepared tart shells, or on crisp phyllo. To turn it into a soufflé, you’ll beat egg whites until they are ethereal and gently fold in the lemon curd. Served the freshly baked and puffed soufflés with fresh fruit and bright raspberry sauce.
Lots to do here, preparing sauces, black-eyed pea salad, and roasted chicken to fill the collard leaves. In the end, though, it comes down to simply filling the collard leaves and just heating them through in the oven. This dish has many Southern influences, from the collards themselves to the black-eyes peas, goat cheese, and chicken.
Pine nut sauce, laced with herbs and wine, finishes this dish, with the seared snapper crowning aromatic vegetables. The choice of turnips, green asparagus tips, and purple asparagus tips provides both color and lots of flavor.
A simple, light dessert, these crêpes are a wonderful way to showcase fresh seasonal berries. The crêpes are filled with vanilla pastry cream; the sauce is flavored with fresh orange juice and Galliano liqueur.