One of the delicious Fondue Recipe is Tomato Cheese Fondue. Gruyere and domestic Swiss cheeses melt readily, blending with tomatoes in this tasty fondue. Serve with sliced baguettes.

If you want to taste this food in a hot fondue. You can visit Chateau 1771 as they include Tomato Cheese Fondue in their signature dishes.

Ingredients


1   Garlic clove, cut in half
500 ml  (2 cups) White Wine
15 ml    (1 tbsp) Lemon juice
450 g    (1 lb) Swiss cheese, grated
45 ml    (3 tbsp) Flour
15 ml    (1 tbsp) Kirsch
2 ml      (1/2 tsp) Ground pepper
2 ml      (1/2 tsp) Nutmeg To Taste Salt
2   Fresh tomatoes, peeled, seeded and diced Assortment of Dippers

Direction:

• Rub the garlic on the inside of your cheese fondue pot then discard.
•  Warm up the wine and lemon juice on low heat. Do not let it boil.
•  In a separate bowl, mix the cheese and flour.
•  Gradually add the cheese mixture to the pot, one handful at a time.
•  When all the cheese has melted, add the Kirsh, pepper, salt and nutmeg to your cheese fondue pot.
•  Add the tomato pieces on top and you're ready to serve your fondue to your guests.
• . Dip pieces of bread and other dippers into the delicious cheese.
•  Enjoy and repeat! Make sure to keep stirring the cheese.

source: allrecipes

Believe it or not, the most common way to everybody's heart is through their stomach. Yes, almost everyone loves eating, especially when we are talking about Filipinos. Definitely, Filipinos loves cooking, And they are also loves eating. Being creative of the Filipino foods some of the foreigner attract to visit the country. 

In fact, major places in the country are each tagged for their own famous food. Once you visit the different places in the country and you'll find out that every food is different among each other. Going to these places won't be complete without having the chance to buy or at least taste these native recipes.

    Bohol

Like going home from other countries, going home from Bohol won't be complete without Kisses. While there is Hershey's Kisses as “pasalubong” or take home from a balikbayan, there is also Peanut Kisses proudly made by the natives of Bohol. These peanut kisses are similar to Chocolate Hills but they are not chocolates. Peanut Kisses are cookie crisps made of egg and peanut butter.

Peanut Kisses

Another special delicacy from Bohol is Calamay. Calamay is coconut milk turned candy jam. Unlike known candy jams, the packaging of Bohol's Calamay is very unique that it is in a paper sealed coconut shell. Calamay is good to eat with bread or with rice.

Calamay(kalamay)

   Cebu

There is more beyond the fancy restaurants of the busy streets in Cebu City. Bringing home Otap and Dried Mangos maybe an evidence that a person came all the way from Cebu. Otap is a famous take home treats from Cebu. It is an oval shaped biscuit that is made up of sugar, shortening, flour and coconut. Eating these biscuits can sometimes be messy but you'll crave for more after a single bite.

Otap

Cebu mangoes are definitely delicious. That's why the natives of Cebu City finds some way to preserve the fruit so that people from other places would have the chance to taste it. Cebu is also known for their Dried Mango. These Dried Mango delicacy is made through sun drying sliced ripe mangoes. Like their Otap, this is also a delicacy that will make you crave for more so that you can identify what it really tastes like. Later on, you'll find that it's between the sweet and sour taste.

Dried Mango

    Bicol

Bicol is popular for it's sizzling Bicol Express. Bicol Express is made up of thinly sliced pork, Baguio beans, long chili or jalapeno peppers, minced onion and garlic, coconut milk and cream, cooking oil and salt. This native cuisine is stewed with lots of chili that scorch the lips, mouth and throat, you need to be sure there is drinking water around.

Bicol Express

There are also almonds in Bicol which are called Pili nuts. Pili nuts cooked in various ways are also take home delicacies from Bicol. These Pili nuts can be sugar coated, salted or even made in forms of tarts. Whatever way it is prepared, Pili nuts remain delicious and even considered comparable to the taste of almonds.

Pili Nuts

Three major places with two major food treats are only but a few of the many fiesta foods found in the Philippines. There are a lot more to taste with those sweet tooth. There's a lot more of cooking to do, unraveling from the native to the modern or vice versa. This is only a teaser taste of what's more to taste in the Philippines.Now,if you don't have time to travel. You can visit Sentro 1771.  This restaurant is been serve the different Filipino delicacies that you surely love. 

Every person have different taste buds that they been enjoy. If your a "sweet and sour" buddies one dessert you will surely love. It is the Lemon Meringue Torte. This is a combination of thin layers of meringue and crisp pastry along with lemon filling and whipped cream. Now, if you are excited to taste it you can visit Chateau 1771 as they serve this delicious dessert for very convient cost.

But, first it will give you a list of complete ingredients and in how to make it:

INGREDIENTS


1/2 cup shortening
1/2 cup sugar
4 egg yolks
6 tablespoons milk
1 cup all-purpose flour
1 teaspoon baking powder

• FILLING

1 cup sugar
3 tablespoons cornstarch
1 cup cold water
2 egg yolks, beaten
1 tablespoon butter or margarine
3 tablespoons lemon juice
1 tablespoon grated lemon peel

• TOPPING

6 egg whites
3/4 cup sugar
2 teaspoons ground cinnamon
1 cup slivered almonds

Directions

• In a mixing bowl, cream shortening and sugar. Beat in egg yolks and milk. Combine flour and baking powder; add to creamed mixture and mix well. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes or until a toothpick inserted near the center comes out clean.
• In a saucepan, combine sugar and cornstarch; stir in water until smooth. bring to a boil over medium heat; cook and stir for 1 minute. Remove from the heat. Stir a small amount into egg yolks; return all to pan. Cook over medium heat for 2 minutes. Remove from the heat. Add butter, lemon juice and peel; set aside.
• In a small mixing bowl, beat the egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Beat in cinnamon. Fold in almonds. Spread hot filling over crust. Spread topping over filling. Bake at 350 degrees F for 15 minutes or until lightly browned. Cool on a wire rack. Store in the refrigerator.

source: allrecipes.com

One of the popular cocktails is Irish Coffee.This is skillfully prepared combination of quality gourmet coffee, good whiskey, heavy cream, and brown sugar. In Chateau 1771 they been serve it as one of there signature dessert. In able to have a delicous dessert like this you have to know your important Ingredients which is the Irish Whiskey. But, if you want to taste it and have the best ingredients Visit: Chateau Group of Restaurant.

Ingredients

1 cup hot coffee

1 ounces Irish Whiskey

3 sugar cubes

whipped cream for garnish

Directions

• In order to make this recipe properly the whiskey has to be heated to a high temperature. 
• Pour the coffee in a cup with the desired number of sugar cubes. Then use a spoon turned upside down and pour the HOT whiskey over it so it flows down gently. Top it all with the whipped cream.
• When served, true Irish coffee always has three distinct layers. When served, you first use a straw and sip (a very small amount as it is HOT) a little of the whiskey. Then stir all the ingredients together.

source: food recipe

One of the traditional Filipino food is Kare-kare. This dish is made of peanut-based sauce. Which every person who taste it and you will surely loved. In Sentro 1771 they been included the Kare-kare as one of the signature dishes. Now, if you are craving to this food, but you don't have time to cook you can visit there restaurant. And you will surely enjoy their Filipino foods.

For the meantime, Here's the guidelines in how to cook delicious kare-kare. 

Kare Kare Ingredients:
1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

Kare Kare Cooking Instructions:

• In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
• In a big pan or wok, heat oil and atsuete oil.
• Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
• Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
• Serve with bagoong on the side and hot plain rice.

Spaghetti is one of a favorite food specially in Italian cuisine. A variety of pasta dishes  are based on it, from spaghetti alla Carbonara  or garlic and oil to a spaghetti with tomato sauce, meat and other sauces. Now, there's a new recipes to build up the new tastes of Spaghetti it is the Sardines and Fried Capers.  It kind of ingredients is more  cheaper than the usual dishes we served. This kind of spaghetti is being serve in Cafe 1771 restaurant.

Ingredients: 


1 lb  spaghetti
13 cup olive oil
14 cup capers (drained, patted dry)
2 cup bread crumbs (coarse fresh, baguette)
12 cup dill (chopped)
9 38 oz  olive oil (sardines)
4  garlic cloves

Directions: 

• Cook spaghetti in a pasta pot of well- salted boiling water until al dente.

• Meanwhile, heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Fry capers until they "bloom" and are just a shade darker, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Toast bread crumbs in same skillet, stirring, until golden, about 3 minutes. Transfer to a bowl and toss with capers, dill, and 1/4 teaspoon each of salt and pepper.

• Add sardines to skillet with their oil (if using 3 cans sardines, discard oil from 1 can) over medium-high heat, then force garlic through a garlic press into skillet. Sauté until sardines are golden in spots around edges, about 2 minutes.

• Reserve 1 cup pasta-cooking water, then drain pasta. Add pasta to skillet with cooking water and 1/2 teaspoon each of salt and pepper. Toss until pasta is coated and sauce is slightly thickened, 1 to 2 minutes. Serve topped with seasoned crumbs.

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