Chef's Quick Tip: Dessert Drink

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NORWALK -

Chef Eddie from Village Bistro shows how to make a dessert drink.

More recipes:

Flan
In a bowl combine 4 whole eggs and 3 egg yolks. 
Add in 2 cans of condensed milk and 2 cans of evaporated milk.
Add 1 oz o vanilla extract and mix together. 
Need 250 Grams of sugar to get the caramel sugar. 

Goat Cheese Wrap
The goat cheese wrap consists of thinly sliced parma prosciutto goat cheese and a fig glazed.
Need about ½ a pound to a pound of goat cheese.
Wrapped in the parma prosciutto and seared on the stove. 
Once platted it is topped with a fig glazed.

Burrata
Burrata is a cheese that is in the same family as mozzarella cheese. 
First plate the tomatoes, with the pesto.
Following is the arugula to give a nice touch of greens. 
Finally drizzle balsamic vinaigrette for a nice finishing touch.

Seared Scallops
4 Scallops 
1 cup of sautéed spinach 
½ cup of Sage brown butter 
Orange sauce
Parsnip Puree 
The orange sauce is served with 4 seared scallops with sage brown butter.
Topped with 1 cup of sautéed spinach and parsnip sauce. 

Grilled Octopus
The grilled Octopus is severed with sliced fried potatoes. 
Topped with arugula mixed greens with a lemon vinaigrette and added cranberry.
A homemade aioli sauce with fresh garlic  
Topped with cherry tomatoes and sliced onions. 
Finally, the finishing touch of placing the grilled octopus on top and ready to be served. 

Parsnip puree 
Boil 3 cups of water to cover 10 pieces of parsnip. 
Wait for the parsnip to get soft. 
Once the parsnip is soft blend ½ cup of butter with whole milk. 
Add in salt and pepper to flavor.

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