Good Day Cafe: Jackie Collins - FOX 10 News | myfoxphoenix.com

Good Day Cafe: Jackie Collins

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NEW YORK (MYFOXNY) -

Jackie Collins has delved into non-fiction with her new cookbook, "The Lucky Santangelo Cookbook."

Collins is the author of thirty New York Times bestselling novels, including Confessions of a Wild Child which was published this past February.

www.jackiecollins.com

RECIPES

The Jackie Collins, by Wolfgang Puck

1 cocktail

6 raspberries plus an additional raspberry, for garnish

Splash of simple syrup (1 ounce or less)

2 ounces vodka

2 ounces lemonade, preferably Perricone's

½ lime

4 to 6 ice cubes

1 ½ ounces club soda

Fresh mint leaf, for garnish

Muddle the raspberries with the simple syrup. Add the vodka and lemonade into a cocktail shaker. Squeeze the lime over the vodka mixture. Add the ice cubes, and shake the cocktail shaker hard for 30 seconds. Pour in the club soda, shake once, and strain into a highball glass. Garnish with a raspberry and a fresh mint leaf.

Bourbon Chicken Milanese

3 to 4 servings

A very simple and very pleasing chicken dish. You can use chicken breast meat, but watch it; it dries out if it's overcooked.

½ cup soy sauce

2 teaspoons Kitchen Bouquet

½ cup bourbon

½ cup packed dark brown sugar

3 garlic cloves, pressed

One 1-inch piece fresh ginger, peeled and grated

1½ pounds boneless, skinless chicken thighs

In a large glass measure, combine the soy sauce, Kitchen Bouquet, bourbon, brown sugar, garlic, and ginger and whisk until the brown sugar has dissolved.

Slice the thigh meat into bite-size pieces. Place in a sealable plastic bag and pour the marinade over. Marinate overnight, refrigerated, turning the bag once or twice.

Preheat the oven to 400°F.

Drain the chicken and reserve the marinade. Arrange the chicken pieces in a single layer on an aluminum foil-lined baking sheet. Roast the chicken until browned, 15 to 20 minutes.

Meanwhile, bring the marinade to a full boil and let it bubble away for 5 to 6 minutes. Add the chicken, stir to coat, and serve with rice.

Cheesy Cauliflower Gratin

4 servings

It's no secret that cheese can seduce even a fussy child into eating vegetables.

1 head cauliflower, cut into large florets

4 tablespoons (½ stick) unsalted butter

3 tablespoons all-purpose flour

2 cups hot whole milk 1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ teaspoon freshly grated nutmeg

¾ cup freshly grated Gruyère cheese

½ cup shredded cheddar cheese

½ cup freshly grated

Parmigiano-Reggiano cheese

¼ cup seasoned dried bread crumbs

Preheat the oven to 375°F. Boil the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes. Drain and set aside.

Melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Remove from the heat, add 1 teaspoon of salt, the pepper, nutmeg, ½ cup of the Gruyère, the cheddar, and the Parmigiano-Reggiano.

Pour one-third of the sauce over the bottom of a large gratin dish. Place the drained cauliflower over the sauce and then spread the rest of the sauce evenly over the top. Combine the bread crumbs with the remaining cheese and sprinkle on top. Melt the remaining 2 tablespoons butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes until the top has browned. Serve hot or at room temperature.

Pear Tart

4 to 6 servings

This is actually a dense, buttery cake, weighted by the pear juice. Just be careful not to overcook the tart. Like many dishes, this is even better the next day!

Canola oil, for greasing the pan

8 tablespoons (1 stick) unsalted butter, softened

¾ cup sugar

2 teaspoons vanilla extract

2 large eggs

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

2 or 3 ripe juicy pears, peeled, cored, and cut into eighths

Preheat the oven to 350°F.

Pour a little canola oil on a folded paper towel, and rub an 8-inch springform pan lightly with the oil.

In a bowl, cream the butter, sugar, and vanilla with a hand mixer. Add the eggs, one at a time, and beat to incorporate.

Combine the flour, baking powder, and salt, and add to the butter mixture. Do not overbeat the mixture.

Spread the batter in the prepared pan. Press the pear slices into the batter in a pinwheel pattern. Cram in as many as you can. The batter will rise and cover the pears, so they don't have to look perfect. The more pears, the moister the tart will be.

Bake just until a skewer comes out clean, 45 to 55 minutes. If you have any doubts, underbake. You don't want the tart to dry out, and it will continue to cook after it's removed from the oven. Start testing with the skewer at 45 minutes. As it cools, the tart will pull away from the sides of the pan nicely.

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