SIMPLY DELICIOUS LIVING SPOTLIGHT: Palm Desert Meals & Wine 2025
The Palm Desert Meals & Wine 2025 passed off March 20-23, 2025 on the picturesque Gardens on El Paseo, attending the Palm Desert Meals & Wine 2025 occasion introduced by Agua Caliente Casinos.
On Saturday, March 22, Merely Scrumptious Dwelling’s Maryann Ridini Spencer attended The Grand Tastings occasion which featured delectable bites from numerous Coachella Valley eating places, celeb chef demonstrations, and Vinters, presenting limitless samples of premium wine, beers, and spirits.
By Michelin-Starred Chef, Restaurateur, Creator and Culinary Entrepreneur Chef Curtis Stone
Serves 6 (makes about 12 crêpes)
Make-Forward: Crêpe batter may be made as much as in the future forward, lined and refrigerated.
Stuffed Crêpes with Mascarpone and Suzette Sauce and Citrus Martini by Chef Curtis Stone
Elements
- 1 c. all-purpose flour
- 1 1/4 c. entire milk
- 1/2 c. heavy cream
- 2 massive eggs
- 4 tsp. sugar
- 2 T. unsalted butter
Whipped Mascarpone
- 8 oz. mascarpone cheese, chilled
- 1 c. heavy cream, chilled
- 2 oranges, zested (save oranges for juicing)
Suzette Sauce
- 1 c. contemporary orange juice, from about 5 oranges
- 2/3 c. sugar
- 1/3 c. Grand Marnier, or different orange liqueur
- 8 T. (1 stick) unsalted butter, diced
- 1/2 tsp. kosher salt
- 6 oranges, peeled, segmented
Directions
To Make Crêpes
-
In blender, mix flour, milk, cream, eggs, sugar, and pinch of salt and mix till clean. Cowl and refrigerate half-hour.
-
Warmth an 8-inch sauté pan over medium-low warmth. Soften 1 tsp. butter in pan.
-
Pour 3 T. batter into middle of pan and swirl to coat backside thinly. Prepare dinner 2 minutes, or till edges of crêpe are mild brown.
-
Loosen edges gently with skinny spatula and punctiliously flip crêpe over. Proceed cooking 1 minute, or till backside begins to brown in spots.
-
Switch crêpe to a plate. Repeat with remaining batter, including butter to pan as wanted, and forming 12 crêpes in complete. Clear pan.
In the meantime, to make whipped mascarpone and suzette sauce:
-
In a medium bowl, utilizing a whisk,evenly whip mascarpone, cream, and zest till smooth peaks type. Put aside.
-
In a big sauté pan over medium warmth, deliver juice, sugar, and liqueur to simmer, stirring till sugar is dissolved. Add butter one piece at a time, whisking till integrated earlier than including extra. Stir in salt and proceed simmering 5 minutes, or till sauce thickens to syrup consistency. Stir orange slices into heat sauce. Hold sauce heat.
To assemble and serve crepes:
-
Lay one crêpe flat on work floor and unfold some whipped mascarpone over crêpe in a skinny layer. Fold crêpe and place on platter. Repeat to assemble remaining crêpes.
-
Spoon heat suzette sauce over crêpes and serve instantly.
CITRUS MARTINI By Chef Curtis Stone
Elements
- 2 oz. vodka
- 2 oz. contemporary squeezed tangerine juice
- 1 oz. contemporary squeezed lime juice
- 1 oz. Cointreau
- 1 oz. Yuzu Liqueur
Directions
-
Crack ice into serving glass and stir till chilled
-
In a cocktail strainer add ice
-
Pour over the vodka, tangerine juice, lime juice, Cointreau and Yuzu Liqueur
-
Shake 10-12 instances
-
Pressure into chilled martini glass
-
Garnish with lemon twist
Go to: Palm Desert Meals & Wine.com
