Drink your champagne, and cook with it too!
Executive Chef Jeremy Pacheco of LON's at the Hermosa shows to make a delicious dessert of champagne tempura pears with blood orange crème brulee.
LON's at the Hermosa
5532 N. Palo Cristi Rd.
Paradise Valley, AZ 85253
602-955-7878
www.lons.com
www.hermosainn.com
Champagne Tempura
Ingredients
Flour 1 cup
Corn Starch 1 cup
Egg Yolk 1 each
sugar 1 T.
champagne 2 cup
Directions:
Mix flour, starch and sugar together. Whisk the egg yold and champagne together. Whisk the champagne mixture into the flour mixture until smooth. Fry desired product at 325 degrees until crispy.
Champagne Burre Blanc
Ingredients
Champagne 3 cups
Meyer lemon juice 1 T.
butter 3 T.
salt 1 t.
Directions:
Bring champagne to a very rapid boil in a saute pan until reduced by half, add lemon juice and butter. Bring back to a very rapid boil while stirring to emulify the butter into the reduced liquid. Season with salt.
