Centerpiece Wednesday A birthday Celebration
The centerpiece of my week was not only my birthday but also my oldest daughters birthday..Our birthdays are only two days apart! Madeline is such an amazing woman...I could not be more proud of all that she has become. Madeline is the mom of two precious children..my grandchildren...Ella and Calvin...they just bring sunshine into our family :) Because Madeline has always had a passion for All things French I decided to make her...at her request ...a yummy French dinner. We started with a yummy bruchetta....(yeah I know that is Italian but I used French bread and the French cheese ....gruyere ....to make it) then we had our family favorite salad that my other daughter, Emily....makes for us all the time...it is a spinach, apple strawberry salad with poppyseed dressing.
Then for a special treat.... I made a cleansing sorbet....I made it using fresh and frozen berries..blackberries, blueberries but mostly raspberries, sugar and a smidgen of orange juice....oooooh it was amazing!!
Next came the main course...I made herbed chicken asparagus crepes with a creamy herb sauce!
I think we all drank the sauce it was so good!.
For the finale...Madeline's cute hubby....Peter....made her her favorite brownie...it is called Katherine Hepburn's brownies and they are amazing topped with vanilla ice cream, toasted coconut, toasted almond cereal and a strawberry. It was scrumptulumptious
For the filling… (crepe recipe below)
4 chicken thighs, cubed (I used 4 chick breast)
1 clove of garlic, minced
1/2 t sea salt
1t fresh rosemary.... I also added in fresh basil
1t fresh thyme
1/8 t freshly ground black pepper
2 T olive oil
For the Rosemary Cream Sauce…
1/2 c half & half I used cream and milk
Then I added these cheeses
1/4 c shredded gruyere Cheese
1/4 c shredded Romano cheese
1/4 c parmesean cheese
1 T butter
1/2 T fresh rosemary
1/2 T corn starch or flour, mixed in with a bit of water
Salt & pepper to taste
1. Season the cubed chicken thighs and heat the olive oil in a large skillet over medium heat. Add garlic and heat until just lightly golden brown. Add the chicken, cover, and cook for 5-7 minutes, or until thickest part of the cube is no longer pink on the inside. Remove from heat, keep covered, and set aside.
2. While chicken is cooking, combine the crepe ingredients (see below) into a bowl and mix together well with a wire whisk. The consistency of the batter will be runny at first and it should be – we are making crepes, not pancakes! However, it will thicken slowly (if it becomes too thick while you are cooking the crepes, add a splash or two of extra milk to thin it out). In a medium skillet, heat the 1/2 T butter and coat the entire pan with it. Using either a measuring cup or ladle with a spout, slowly pour some of the batter into the skillet until it covers the entire bottom. If you pour too fast, you’ll end up with a ton of splattered batter (hey, that rhymed) and very uneven-looking crepes. Cook over medium low heat until the edges become slightly dry, about 45 seconds. With a spatula, check to make sure the crepe is starting to turn a golden brown on the bottom. If so, it’s ready to flip onto the other side. Cook for about another 30 seconds or until the bottom side is golden brown. Transfer onto a plate and cover, so that the crepes stay moist and warm. Repeat the process until all the batter has been used.
3. Prepare the fresh rosemary cream after the crepes and chicken are completely cooked. In a small saucepan, heat the butter over medium low heat until melted and add the half & half, whisking to make sure the cream doesn’t burn. Next, add the fresh chopped rosemary and salt & pepper and whisk to mix. When the cream barely starts to boil around the edges, stir in the cornstarch (or flour) and water mixture and whisk briskly so that the sauce begins thicken. Add the shredded cheeses.... Cook for another minute or so, or until your sauce thickens well. Don’t worry if it’s a little runny at first; it will thicken after removing it from the heat.
4. Assemble your crepes by placing a spoonful or two or chicken (depending on how full you want your crepes) in the center of each crepe, drizzle a little bit of rosemary cream on the inside if you like, roll together, and place on a plate. Continue until all crepes have been assembled. Ladle a generous amount of the rosemary cream sauce on top of each serving, garnish with extra fresh rosemary sprigs, and enjoy!
1/2 c all purpose flour
2 eggs, lightly beaten
3/4 c nonfat milk
1 T butter, melted
1 T sugar
1/2 T butter for cooking
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