DESSERT CREPES

(Makes 8 x 6" crepes)

Wine: Ice Wine

Serves four small servings of 2 crepes (Double or triple for more)

BATTER INGREDIENTS
2 EGGS
10 TBSP. FLOUR
6 TBSP. SUGAR
6 OZ. MILK
2 TBSP. TRIPLE SEC
2 TBSP. COOLED BROWNED BUTTER (BEURRE NOISETTE)

SAUCE INGREDIENTS
1Ú2 CUP BUTTER
1Ú2 CUP MANDARIN ORANGE JUICE
2 TBSP. SUGAR
ZEST OF ONE MANDARIN ORANGE
2 OZ. TRIPLE SEC
16 PEELED MANDARIN ORANGE SEGMENTS

BATTER METHOD
2 eggs, 10 tbsp. Flour, 6 tbsp. sugar, 6 oz. Milk, 2 tbsp. Triple Sec, 2 tbsp. melted butter - (beurre noisette). Equipmen:, bowl, whisk, ladle, 6" crepe pan, spatula, palette knife, fork

SAUCE METHOD
1Ú2 cup butter, 1Ú2 cup mandarin orange juice, 2 tbsp. Sugar, zest of 1 mandarin orange, and 2 oz. of Triple Sec melted in a pan. Mandarin Segments for garnishing (decorating)
Copyright 2014 Gwai Lo Inc. All rights reserved

POACHED PEARS

Wine: Pear Wine

Serves Four

SYRUP
1 1/3 cup of sugar and 1 cup of water in a small pot boil 3 minutes. This makes 1 cup Finished Syrup (1 recipe).

POACHING LIQUID
Champagne 1 bottle
1 Vanilla pod
4 Bosc pears peeled
1Ú2 Cup Sugar Syrup

METHOD
Put the champagne, half a cup of syrup and the vanilla bean in the pot. Bring to a poaching temperature and add the pears. Poach until tender. Raspberry Sauce for the presentation. 1Ú2 pint raspberries pureed. 2 tbsp. sugar syrup. Mix the two together.
Copyright 2014 Gwai Lo Inc. All rights reserved

SAUTE'D BANANAS

Wine: Ice Wine

Serves Four

INGREDIENTS
6 Bananas
1Ú2 cup sweet butter
1Ú2 cup raw sugar
6 oz. Rum
1Ú4 tsp. cinnamon
1Ú2 pint of vanilla ice cream
4 oz. chocolate sauce
1Ú2 cup toasted walnuts
1 Cup of whipped cream (whipped with a little sugar)
4 biscotti

METHOD
Melt the butter in the pan. Add the sugar and dissolve. Add the bananas. Add the rum. Ignite the rum to burn off the alcohol quickly, or let it cook off. If you ignite the rum be careful not to ignite other things! Put the "ice cream" in a bowl, put in the bananas, pour chocolate sauce on top, sprinkle the walnuts, put a spoonful of whipped cream on top of the walnuts. Put a biscotto (twice cooked, hard Italian cookie) in the ice cream.

Tip 1:
Western table settings have their origins in the European court of kings and queens. A simple table setting would involve a tablecloth (You should use a tablecloth. However, if you do not have a tablecloth and you wish to use a placemat DO NOT USE BOTH TOGETHER). An extra large plate is called a charger that is placed before the dinner guest and is never moved throughout the meal. A bread and butter plate is placed to the left of the diner or in the upper left corner of the diners place. The serviette is placed on the left side of the dinner plate. Essentially, the rule is to work from the outside in. If there is, on the extreme right of the diner, a large spoon, this would be a soup spoon. A small spoon would be a spoon for an appetizer of a different kind. To the left of the soupspoon is the dinner knife with the blade facing toward the plate. To the far left of the diner is the dinner fork (assuming that no fork is required for the appetizer). To the right of that fork one may find their dessert fork. If there is not a dessert fork but rather a dessert spoon it can go across the top of the plate. Glasses must include a water glass and a glass for each wine, for example, a glass for white wine, one for red wine, and a "flute" for champagne if required. Ice wine glasses will be placed at the table when the dessert is served.

Tip 2
A sherry glass is of course for sherry but can also be used for Icewine. Fill it two thirds full at the most, regardless of what youre serving. Next is a white wineglass shorter, a little wider than a tulip glass. Next is a tulip glass that is multi-purpose but generally used for red wine. It holds flavour and bouquet well. It is similar to a champagne "flute" except that it is of uniform width essentially from top to bottom. A stem balloon glass is used for Bordeaux and Burgundy red wine, and of course the champagne "flute" for champagne.