Bonjour!

I am lucky to spend my days creating in the kitchen and then sharing my fascinating food-filled life with you! I truly believe that every meal is a celebration and hope the delight of creating spectacular offerings for family and friends is contagious. I love all things food and wine and am excited to share experiences with you. I hope this site offers information and a venue so we might learn together: from classic style to fun trends. I invite you to visit me, book a special event, or look to this site as a place to see some of my favorite products and recipes which you might like.

Sante'!

Signature

Frederic Pierrel

Featured Recipe

(see our Past Recipes, too)

Oven Poached Pears with ~ Caramel Sauce

Chicken Fricassee Alsatian

(Photo without raisins)

Serves 4

Ingredients:

  • 2 pears, ripe, but not too soft; peeled and cored
    o Cut in half if an Anjou varietal and/or on the small side
    o Cut in quarters if Asian, or on the larger side
  • 3/4 cup water
  • 1 C Apple Juice, I prefer freshly juiced
  • 1/8 C packed brown sugar
  • Pinch of nutmeg
  • Pinch of powdered cloves
  • ¼ tsp Cornstarch
  • ¼ C of your favorite caramel sauce, warmed
  • ¼ C of Raisins

Directions:

Heat oven to 375 degrees. Place peeled and cut pears into a small ceramic baking dish with a lid, toss in the raisins and set aside.

On the stove in a saucepan, mix the water, apple juice, brown sugar, nutmeg and cloves. Heat to medium high until brown sugar is completely melted. Pour the mixture over the pears and raisins. It should just cover the pears. Cover and bake the pears for 30-45 minutes, depending on size. They should be easily penetrated by a fork when done.

Remove from oven and place pears and raisins on serving plates. It is OK to let them stand and cool a bit. Take remaining sauce from oven and whisk in a touch of cornstarch to slightly thicken sauce – not too thick, it should be able to drizzle from a spoon.

Drizzle the plated pears and raisins with the juice, generously to use it up. Then drizzle the caramel sauce (a bit less) for color and taste.

Options:

  • o Serve in a bowl with a scoop of your favorite ice cream. Drizzle after the ice cream is plated
  • o Add a dash of cinnamon if you like

This versatile and sumptuous dish is wonderful year round… depending on your pear supply. It is easy to prepare and so simply elegant; it will impress your guests!

Enjoy!

PS: always try new recipes or culinary techniques once before creating an important dinner!!

Header Diners rave about their dining experiences:

Lakefront at Tamarack Lodge is the first place we take our discerning clientele. It exudes ambience, charm and amazing cuisine set in a forested view of twin lake waterfall and lakes. For years and years we have had the utmost in confidence that Frederic and his staff will deliver amazing meals for all occasions. He has never once failed us. Each and every visit brings another special memory. Our company brings visitors from all walks of life in the greater Los Angeles/San Diego/Orange County areas where nice restaurants abound. We have yet to find anyone who doesn’t think Lakefront rivals the best of the breed.

Mammoth Sierra Properties



Salad
My Book

(Website built and marketed by Bastion Internet, an Orange County Internet Marketing Firm)