Lamb is a food you can feel good about eating because today's lamb is low in fat and an excellent source of vitamins and minerals. In Cafe 1771 restaurant one of their great dishes is Lamb Shoulder Chops. This is a signature meal does the restaurant proud to served to their customers.

Now, I will share some of the recipe you can try at home. Or if you want to have the perfect meals of this you can visit the Chateau Groups of Restaurant near on you.


Ingredients:

2 teaspoons vegetable oil
4 (8 to 12-ounce) lamb shoulder blade chops
16 ounces red wine blend, plus 1 tablespoon (recommended: Syrah, Grenache or Mourvedre)
4 large sprigs fresh rosemary, plus 1 teaspoon chopped leaves
3 ounces dried plums, finely chopped
3 ounces dried apricots, finely chopped
2 tablespoons unsalted butter, chilled and cut into several small pieces
Kosher salt
Freshly ground black pepper


Directions:
Put a 10-inch straight-sided saute pan over medium heat for 5 minutes. Toss the lamb with the vegetable oil in a medium mixing bowl. When the pan is hot, sear the lamb for 1 minute on each side. Remove to a plate and cool for 3 to 4 minutes. Add the meat to a 1-gallon resealable plastic bag, then pour in the 16 ounces of wine and 4 rosemary sprigs. Remove as much air as possible so that the wine is completely surrounding the meat. Put the bag in a container to prevent leaks and refrigerate for 3 hours.

Heat the oven to 250 degrees F.

Transfer the contents of the bag back to the 10-inch straight-sided saute pan and cover. Put the pan on the middle rack of the oven and braise until the meat is tender and falling away from the bone, about 3 1/2 hours.

Remove the meat from the oven to a platter. Discard the rosemary. Cover the meat with aluminum foil to keep warm while finishing the sauce.

Pour the pan juices into a gravy separator and allow it to separate before pouring 2 cups of the liquid back into the pan. Set the pan over medium-low heat and add the dried plums and apricots. Simmer, whisking frequently, until the sauce has reduced and thickened slightly, about 10 minutes. Whisk in the butter 1 piece at a time, adding another piece only after the previous piece has melted. Whisk in the remaining 1 tablespoon of wine and the remaining chopped rosemary and continue to cook for another minute. Taste and adjust seasoning by adding salt and pepper, if needed.

Pour the sauce over the meat and serve immediately.


source: food network,chateaugroup.com

Beef  is one of the main dish in every Dining Restaurant. In Cafe 1771  they created a stunning dishes in beef they called it Beef Tenderloin with Tomato-Sherry. It comes with garlic-tomato-sherry sauce, plus some oyster mushrooms, grilled broccoli and smashed potatoes on the side. 

To make this fine dining dishes I will give you some recipes in how to cook this delicious food. 

For tomato sherry confit

8 large garlic cloves, peeled

1/3 cup extra-virgin olive oil

2 (28-ounce) cans diced tomatoes, drained

1/2 teaspoon thyme, chopped

1/2 teaspoon rosemary, chopped

1/2 California bay leaf

1/4 teaspoon sugar

1 cup dry sherry, divided

1/4 cup water

For the Beef Tenderloin

3-4 garlic cloves, chopped

1/3 cup shallot, chopped

3 tablespoons thyme, chopped

2 teaspoons rosemary, chopped

2-3 tablespoons extra-virgin olive oil

2 tablespoons kosher salt

2 teaspoons freshly ground black pepper

1 (6- pound) trimmed beef tenderloin roast, tied

Make the confit:

Two to three days before roasting, make the confit. Cook garlic in oil in a large heavy skillet over medium-low heat, turning occasionally, until golden, 10 to 15 minutes. Add tomatoes, thyme, rosemary, bay leaf, sugar, and 1/2 cup sherry and briskly simmer, stirring frequently and crushing tomatoes with a silicone spatula, until tomatoes start to break down and oil separates slightly, about 1 hour.

Mash garlic into tomatoes with spatula, then stir in 1/4 cup sherry. Discard bay leaf. Pour into an airtight container and refrigerate.

Marinate the beef:

Combine garlic, shallot, herbs, olive oil, salt, and pepper, then rub thoroughly all over the beef. Place in a large bag or wrap in saran wrap and refrigerate for 24 hours.

One hour before roasting, remove from the refrigerator and let stand at room temperature.

Roast the beef:

Preheat oven to 350°F with rack in middle.

Place beef in a 17- by 11-inch shallow heavy baking pan and roast until meat thermometer inserted into center of thickest part of meat registers 120°F, 45 to 50 minutes.

Transfer to a cutting board and let stand, loosely covered with foil, 15 to 20 minutes (temperature of meat will rise to about 130°F, for medium-rare).

While beef is roasting, remove confit from the refrigerator and pour into a sauce pan. Bring to a soft simmer until beef comes out of the oven. Once beef is removed, add water and remaining 1/4 cup sherry to the baking pan and deglaze over medium-low heat, stirring and scraping up brown bits, 1 minute. Once deglazed, stir into tomato confit and continue to simmer until beef is ready to slice.

Remove and discard string from beef, then cut into 1/2-inch-thick slices. 

Serve with confit on the side.

Now, if you too hungry and you want to eat this food. Visit: Cafe 1771

If you find your self craving for a dessert. I suggest you to make or eat a delicious Frozen Mango Mousse. This dessert is one of the signature dessert in Cafe 1771. One of the top Restaurant in the Philippines. Now, let's find out if you can make this signature dishes. 

This mango mousse is full of bright flavor, both sweet and tart. Serve it in individual glasses, layered with whipped cream and decorated with fresh fruit. You can make this ahead of time and let it chill until you're ready to serve it.

Ingredients:

2 egg whites
3/4 cup sugar
1/4 cup water
2 cups fresh or frozen mango chunks
Juice of 1-2 limes
1 1/2 cups whipping cream
1 tablespoon gelatin
Whipped cream for decoration
Fresh fruit (raspberries, strawberries, fresh mango) for decoration


Preparation:

• Purée the mango with the lime juice. Add enough lime juice to make a smooth purée, about 2-3 tablespoons. Strain and set aside. 

• In a bowl, sprinkle the gelatin over 1/4 cup of water and let rest for 5 minutes. Place the bowl over a pot of simmering water (do not let bowl touch the water) and stir until gelatin is dissolved. Stir the mango purée into the gelatin until well mixed. Strain once more. Set aside. 

• Bring the 3/4 cup of sugar and 1/4 cup water to boil in a small saucepan. 

• In the bowl of a standing mixer, beat the egg whites until stiff. Leave the mixer on the lowest speed until the sugar syrup reaches 120 degrees Celsius. Remove from heat and slowly pour the sugar into the egg whites while beating them. 

• When the egg whites are stiff and shiny (meringue), stir 1/4 cup of the egg whites into the mango purée. Fold this mixture back into the meringue. 

• Beat the whipping cream until soft peaks form. Gently fold the whipping cream into the egg white/mango mixture.

• Spoon the mousse into individual serving glasses, layering the mousse with more whipped cream and fruit if desire

• Chill or at least 2 hours before serving.

Is that easy for you. Now if you want to eat it with no sweat. Visit: Chateau Group of Restaurant  as they serve this delicious dessert.  

One of the great dessert is Sans Rival. For every restaurant and bakery shop this kind of cakes are always include to their menu once you taste it treats of sweet maybe you will forget your name for a meantime.

Well,Sans Rival a very yummy layered dessert. Each layer is topped with a nice amount of icing like filling and cashews on top. This recipe is definitely for cashew lovers out there!"

Now, I will share to you how to make a classic Sans rival


Ingredients

12 egg whites
2 cups white sugar
1 teaspoon cream of tartar
2 cups chopped cashews, toasted

1 pound butter, softened
12 egg yolks
2 cups white sugar
1 cup water
2 tablespoons dark rum
2 cups chopped cashews, toasted


Directions

• Preheat oven to 300 degrees F (150 degrees C). Line 4 - 8x12 inch pans with parchment paper.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form. Fold in 2 cups chopped nuts. Divide meringue between the 4 pans, and spread evenly to edges.
• Bake in preheated oven for 30 minutes, or until light golden brown. Remove the meringue from the baking pans while still hot; allow to cool. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.
• To make buttercream filling: In a large bowl, Beat butter until light and fluffy. In a separate large bowl, whip egg yolks until thick and lemon colored.
• Meanwhile, in a saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil, and heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Add the hot syrup in a thin stream to the beaten egg yolks, while beating at high speed. Beat in the whipped butter until smooth. Beat in rum.
• On one layer of meringue, spread approximately 1/4 of the buttercream evenly to edges. Repeat layers until all is used. Smooth sides with spatula. Sprinkle top with 2 cups chopped cashews. Freeze until solid. To serve, cut 1 inch slices from the frozen dessert

Now, if you too boring for the usual sansrival flavor. why, don't you try the Coffe Bean Sans rival this dessert is a signature dessert in Chateau Group of Restaurant.  

source: allrecipes.com

Creme Brulee is a very old dessert consist of a rich custard base topped with a contrasting layer of hard  caramel. The unique of the Creme brulee the top of this cooked it using torch or some other they used flambeing liquor. But, the dessert serve it cold. This one of the best dessert served in a fine dining restaurant. 

To pronounced right the creme brulee its (krehm broo-lay) The Spanish have taken credit for this sensuous custard as "crema catalana" since the eighteenth century, while the English claim it originated in seventeenth-century Britain, where it was known as "burnt cream" and the English school boys at Cambridge demanded it. It apparently wasn't until the end of the nineteenth century that common usage of the French translation came into vogue, putting it on the map from Paris to Le Cirque in New York City. Its wide recognition today seems to have given the French credit for inventing crème brûlée.  I've gathered the basic recipes and steps in how to make a Classic Creme Brulee. 

                                             8 egg yolks

                                             1/3 cup granulated white sugar

                                             2 cups heavy cream

                                             1 teaspoon pure vanilla extract

                                             1/4 cup granulated white sugar (for the caramelized tops)

Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. 

When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.

Visit: Chateau Groups of Restaurant



source: wikipedia, cremebrulee.com