|On January 31, 2001, I was asked to prepare crème brûlée for my cooking hero, Julia Child. Not only did Julia eat every bite, she proclaimed it to be 'perfect!' Julia, I'm your biggest fan!|
View the recipes featured on shows such as the Martin Short Show, the Howie Mandel Show, Soap Talk and the Anna Nicole Show.
Follow these links to view a few of Debbie’s favorite recipes and crafts from her appearances as the Entertainment Expert on HGTV’s Smart Solutions:. Spooktacular Party, Ramen, Microwave Marvels.
Click here to see reviews of Debbie's books in the Honolulu Star-Bulletin, the Daily Herald and the Canton Repository, Canton Ohio.
The following recipes were featured on the Anna Nicole Christmas Special on E! Entertainment Television, December 15th, 2002. The Jägermeister* Fudgy Brownies and the Fruit Jewels are from Debbie Puente’s book, Elegantly Easy Liqueur Desserts (St. Martin’s Press, 2002). The Caribbean Crème Brûlée is from Debbie’s book, Elegantly Easy Crème Brûlée (St. Martin’s Press, 1998).
the December 15th Anna Nicole show.
For a stronger flavor, use ¾–1 cup Jägermeister.
Yield: about 1 dozen brownies
1 cup flour
Remove from heat and whisk in eggs, one at a time. Fully incorporate each egg before adding the next. Whisk in sugar, vanilla, and Jägermeister. Continue whisking until mixture is completely smooth. Add dry ingredients to chocolate mixture. Don’t over mix. Add nuts. Pour batter into pan and bake in middle of oven until top is firm, about 40 minutes. Cool completely in pan on a rack before cutting into squares.
*Toasting the walnuts will add a wonderful flavor to your brownies. Simply heat a large nonstick skillet over high heat until very hot. Reduce heat to low, add walnuts and cook, stirring quickly until the walnuts toast lightly, 1 to 2 minutes. Do not burn. Or, place on a baking sheet and bake at 350°F for about 10 minutes.
Sidebar: The smaller and deeper your baking pan, the more moist and chewy the brownies will be. Always check brownies 10 minutes before the suggested baking time. If toothpick inserted in the middle comes up with really fudgy crumbs, it’s time to take the brownies out and put them on a wire rack for cooling. Fresh baked brownies will appear slightly undercooked.
Jägermeister Chocolate Glaze
3 navel oranges
1 box (3 ounces) orange gelatin
1 cup boiling water
2/3 cup Grey Goose L’Orange vodka, or other fruit-flavored vodka, chilled
Put gelatin in a large bowl with a pouring spout. Add boiling water and stir until completely dissolved. Stir in liqueur. Pour gelatin into shells until each is half full. (Use a spoon for the kumquats.) For easier handling, place in refrigerator; pour remaining gelatin into shells to fill. Cover loosely with plastic wrap and refrigerate at least 2 hours. Can be prepared up to 2 days ahead. Slice into wedges as you would real fruit.
This crème brûlée is the dessert-equivalent of a piña colada.
1 cup heavy cream|
1 cup coconut milk, fresh or canned
8 egg yolks
1/3 cup granulated white sugar
1 teaspoon vanilla
2 tablespoons Malibu rum
1/4 cup granulated white sugar (for the caramelized tops)
(optional) 3 tablespoons toasted, sweetened, flaked coconut
(optional) fresh pineapple and cherries for garnish
NOTE: To toast coconut, spread it out in a thin layer on a baking sheet. Place in a 300ºF oven for 10 to 12 minutes, until lightly browned. Shake the baking sheet a few times while toasting, checking often to be sure it doesn't burn.
© 2004 Debbie Puente
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You may print for personal use. However, without written permission you may not reproduce, reprint or distribute.