Published January 14, 2015
New York's own Frankie & Johnnie's Steak House chef drops by with these fabulous creations!
• Apple Streudel with Raspberry Sauce
Yield: Serves 4
1 sheet phyllo dough
3 apples (Washington Red preferred)
1 oz. golden raisins
1 oz. walnuts
1 teaspoon flour
1 teaspoon ground sugar
¼ cup sugar*
1 tablespoon of Cognac
Peel and cut each apple into 8 pieces. Combine apples, raisins, nuts, flour, lemon, cinnamon, sugar* and Cognac in a bowl. Place mixture on edge of phyllo dough. Fold and roll dough. Brush egg wash over dough. Sprinkle sugar* on phyllo dough.
Place dough on baking sheet and bake for 25 minutes at 350 degrees F. After dough has cooled, cut into desired pieces and garnish with raspberry sauce.
For Raspberry Sauce
1 lb fresh or frozen raspberries
½ cup sugar*
¼ cup water
Boil raspberries, lemon, and sugar together until mixture has been reduced by half. Strain mixture with chinois cloth to remove seeds.
*Sugar can be left out or a substitute can be used
• Flourless Chocolate Torte
Yield: Serves 12
1 lb. butter
1 lb. bittersweet chocolate *
1/4 cup granulated sugar **
1 teaspoon vanilla
* Recommend: Valrhona Chocolate but any bittersweet chocolate will do.
** Sugar can be left out, though the torte may not hold its shape or rise quite as well. A sugar substitute can also be used.
Preheat oven to 350 degrees F.
Melt butter and chocolate together over a low heat. Separate eggs from yolks. Whip egg yolks together with half the sugar to a creamy texture. In a separate bowl whip egg whites together until they stick to the whip, fold in remaining half of sugar.
Using a spatula, slowly fold chocolate and butter mix into egg yolks.
Finally, slowly fold in egg whites into final mixture. Spoon mixture into one dozen 5 or 6 oz. soufflé containers. Bake for 15 minutes at 350 degrees F.
For Mocha Sauce
1/2 cup chopped semi sweet chocolate
1/4 cup heavy cream
1/4 cup simple syrup
Espresso coffee to taste
Bring chocolate, cream and syrup to a boil over low heat. Add espresso to taste. Remove from heat.
Serve warm. Drip mocha sauce over tortes. Garnish with powdered sugar and mint leaves.
• Key Lime Pie
Yield: Serves 6
6 egg yolks*
2 14 oz. cans of condensed milk** (Carnation brand recommended)
½ cup lime juice
pinch of salt
1 teaspoon cream of tartar
½ lb graham cracker crumbs**
½ lb butter***
Mix crumbs with melted butter. Pack crumb mixture into 10" pie pan.
Cook in oven for 15 minutes at 300 degrees F.
Whisk egg yolks in bowl until creamy. Add milk, limejuice, salt, and cream of tartar to egg yolks. Pour mixture into pie shell.
Bake for 15 minutes at 300 degrees F.
Garnish with zest of lime, sprig of mint, and lime slice and/or raspberries.
*Can substitute eggbeaters for eggs
**Low fat version available
***Can use butter substitute