Bon Appetit’s weekly specials change every Thursday. Check us out on Facebook and Pinterest.
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Bon Appetit’s weekly specials change every Thursday. Check us out on Facebook and Pinterest.
Specials change every Thursday. Check out our Facebook and Pinterest for updates on our weekly specials!
Also, don’t forget to give us a call and make your reservations for Mother’s Day! May 12 we have a four-course dinner as well as a buffet! For reservations call (727) 733-2151. Check out the menu here.
Our blog is back up and running so here are this week’s new specials! Remember, Bon Appetit’s weekly specials change every Thursday. Check back here for updates every week, and stay up-to-date by following us on Facebook and Pinterest.
Bon Appetit’s weekly specials change every Thursday. Check back here every week to see what’s new and stay up-to-date by following us on Facebook.
Bon Appetit’s weekly specials change every Thursday. Check back here every week to see what’s new and stay up-to-date by following us on Facebook.
2 Tablespoons Olive Oil
1 medium Spanish onion, minced
2 Cloves Garlic, minced
1 cup fresh or frozen Peas, not canned
4 cups Chicken Stock or Water
¾ cup Cornmeal
Salt and Pepper to taste
In a medium sauce pan, sauté the onions and garlic until soft. Add peas and stock and bring to a simmer. Season with salt and pepper and slowly whisk in the cornmeal. Simmer for 5 minutes, until thickened. Transfer mixture into a food processor and mix until smooth. Place mixture in refrigerator to cool. When cooled, form puree into cakes and sauté over medium heat for 5 minutes per side until golden brown.
These go very well with a dollop of Crème Fraiche for a first course or as a side with a nice fish like Sea Bass. Bon Appétit!
Makes 8 Portions of two cakes each
4 Tablespoons unsalted Butter
1 Teaspoon minced fresh Ginger
1 Teaspoon ground Cinnamon
Dash of ground Nutmeg
¼ whole fresh Pineapple, peeled, cored and cut into ¼” cubes
2 Whole, ripe but firm, Bartlett Pears, peeled, cored & cut into ¼” cubes
3 Sheets Phyllo Dough
1 Egg Yolk, beaten
1 Tablespoon Light Brown Sugar
In a medium sauce pan, melt the butter, spices and brown sugar. Let cook lightly 1 minute, then add in fruit. Stir gently and let cook until caramelized, about 6-8 minutes. Let cool. On a sheet pan covered with baking paper, lay all five Phyllo sheets on top of each other. Spoon filling down lengthwise and roll up, placing the seam at the bottom. Brush with egg yolk and bake at 350° for 25-30 minutes until crispy and golden.
Let rest for ½ hour before serving. Dust with powdered sugar and serve with Vanilla Bean Ice Cream.
Bon Appétit!
Serves 6
Rice Pudding
1⅓ cup White Rice
3½ cups Whole Milk
2 Eggs beaten
1 cup Sugar
1 Tablespoon Cinnamon
½ Teaspoon Nutmeg
Combine Rice, 3 cups of the milk, sugar, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer 20 minutes or until most of the liquid is absorbed. Ladle liquid from the top of the rice mixture into the beaten eggs. Add egg and milk mixture back into the rice and cook 2-3 minutes more until the mixture is slightly thickened. Add the remaining ½ milk and remove from the heat. Refrigerate until cool. The mixture will thicken as it cools. Stir in caramel. (recipe follows)
Caramel1 cup Sugar
2 Tablespoons Water
8 oz. Heavy Cream
Combine sugar and water in heavy saucepan over medium heat. Allow mixture to boil just until a golden color is reached. Remove from heat and stir in heavy cream. Cool.
Candied Pecan Streusel
1lb. Pecans
1¼ cup Sugar
1½ cups Water
2 cups Brown Sugar
3 cup Plain Breadcrumbs
¼ lb. Butter, melted
Combine water and sugar and heat until sugar dissolves. Add pecans and simmer 15 minutes, stirring occasionally. Remove from heat and allow to stand in pot 15 minutes. Strain liquid from pecans and spread nuts onto a baking pan. Bake at 275° for 15-20 minutes, stirring occasionally. Let cool. Mix cooled pecan with brown sugar, breadcrumbs and butter with your hands to make a crumbly streusel.
1 Tablespoon unsalted Butter
¼ cup plus 4½ teaspoons Granulated Sugar
5 large Eggs
2 cups Heavy Cream
¼ cup packed Light Brown Sugar
¾ cup Pure Maple Syrup
½ teaspoon Vanilla
1 cup Pecan pieces, toasted lightly
⅓ cup Fresh Orange Juice
2 Tablespoons Brandy
½ teaspoon Ground Cinnamon
⅛ teaspoon Ground Nutmeg
5 cups ½ inch cubed day old White Bread
Preheat oven to 350°. Grease a 9” square baking dish with the butter and dust with 4½ teaspoons sugar. Whisk together eggs, cream, remaining sugar, syrup and spices. Add other ingredients, except bread, and mix until well blended. Add the diced bread cubes, mix and let set for one hour to soak. Pour into prepared pan and bake until pudding is set and golden brown, about one hour. Remove from oven and let cool 10 minutes. To serve, cut into pieces. This goes very well with grilled lamb chops or roast pork.
Bon Appétit!
8 Servings
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