Julia Child and Debbie
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On January 31, 2001, I was asked to prepare crème brûlée for my cooking hero, Julia Child. Not only did Julia eat every bite, she proclaimed it to be 'perfect!' Julia, I'm your biggest fan!

View the recipes featured on shows such as the Martin Short Show, the Howie Mandel Show, Soap Talk and the Anna Nicole Show

Follow these links to view a few of Debbie’s favorite recipes and crafts from her appearances as the Entertainment Expert on HGTV’s Smart Solutions:. Spooktacular Party, Ramen, Microwave Marvels

Click here to see reviews of Debbie's books in the Honolulu Star-Bulletin, the  Daily Herald and the Canton Repository, Canton Ohio.


Debbie visits Anna Nicole

The following recipes were featured on the Anna Nicole Christmas Special on E! Entertainment Television, December 15th, 2002. The Jägermeister* Fudgy Brownies and the Fruit Jewels are from Debbie Puente’s book, Elegantly Easy Liqueur Desserts (St. Martin’s Press, 2002). The Caribbean Crème Brûlée is from Debbie’s book, Elegantly Easy Crème Brûlée (St. Martin’s Press, 1998).
Anna Nicole, Debbie and Howard
Anna Nicole, Debbie, and Howard 
out on Anna's back deck
Click here to view more pictures from
the December 15th Anna Nicole show.

Jägermeister Fudgy Brownies

If you like Jägermeister herbal liqueur, then you’ll love these very chewy brownies. They’ll keep for five days so they’re a great make-ahead dessert. The taste actually improves with time, so plan on baking the brownies a day or two in advance.

For a stronger flavor, use ¾–1 cup Jägermeister. 

 
Jagermeister Fudgy Brownies

Yield: about 1 dozen brownies

1 cup flour
1/8 teaspoon salt
1/2 teaspoon baking powder
2 ounces unsweetened chocolate, chopped into small pieces
4 ounces dark chocolate, chopped into small pieces
10 tablespoons unsalted butter (1 1/4 sticks)
3 large eggs
1 1/4 cups sugar
2 teaspoons pure vanilla extract
½ cup Jägermeister
*1 cup walnuts, toasted (optional)

Heat oven to 325ºF. Butter and dust a 13-by-9-by-2-inch metal baking pan with cocoa powder, knocking out excess. (Or, you can simply line the pan with parchment paper.) Whisk flour, salt and baking powder; set aside. Melt unsweetened and dark chocolate with butter in a double boiler, stirring until smooth. (Or, if you prefer [I do!] melt in microwave for 5 minutes.)

Remove from heat and whisk in eggs, one at a time. Fully incorporate each egg before adding the next. Whisk in sugar, vanilla, and Jägermeister. Continue whisking until mixture is completely smooth. Add dry ingredients to chocolate mixture. Don’t over mix. Add nuts. Pour batter into pan and bake in middle of oven until top is firm, about 40 minutes. Cool completely in pan on a rack before cutting into squares.

*Toasting the walnuts will add a wonderful flavor to your brownies. Simply heat a large nonstick skillet over high heat until very hot. Reduce heat to low, add walnuts and cook, stirring quickly until the walnuts toast lightly, 1 to 2 minutes. Do not burn. Or, place on a baking sheet and bake at 350°F for about 10 minutes.

Sidebar: The smaller and deeper your baking pan, the more moist and chewy the brownies will be. Always check brownies 10 minutes before the suggested baking time. If toothpick inserted in the middle comes up with really fudgy crumbs, it’s time to take the brownies out and put them on a wire rack for cooling. Fresh baked brownies will appear slightly undercooked.

Jägermeister Chocolate Glaze

In a medium saucepan over medium heat, bring ½ cup whipping cream and 2 tablespoons corn syrup to a boil. Remove pan from heat. Add 9 ounces of finely chopped chocolate and as much Jägermeister as you like, whisking until smooth. Pour glaze over cooled brownies. (For the Anna Nicole Show I used about ¾ cup Jägermeister.)



Fruit Jewels

This collegiate favorite, has been given a new life as a sophisticated alternative to typical gelatin shots. The possibilities are endless with the assortment of fruits and gelatin flavors available. Have fun matching your favorite fruit and liqueur combinations. For example: lime with tequila; grapefruit, lemon, and orange with vodka; kiwi with sake, or papaya with rum. Or, use vodka for any or all of the fruits.

 Lemons
6 lemons
1 box (3 ounces) lemon gelatin
1 cup boiling water
2/3 cup lemon flavored vodka, chilled

Limes
6 limes
1 box (3 ounces) lime gelatin
1 cup boiling water
2/3 cup tequila, chilled

Fruit Jewels

Oranges
3 navel oranges
1 box (3 ounces) orange gelatin
1 cup boiling water
2/3 cup Grey Goose L’Orange vodka, or other fruit-flavored vodka, chilled

Cut fruit in half lengthwise. Using a melon baller or grapefruit spoon, scrape all fruit pulp from skin; discard. Set shells on a large baking sheet. (If shells are wobbly, set in muffin cups or bowls.)

Put gelatin in a large bowl with a pouring spout. Add boiling water and stir until completely dissolved. Stir in liqueur. Pour gelatin into shells until each is half full. (Use a spoon for the kumquats.) For easier handling, place in refrigerator; pour remaining gelatin into shells to fill. Cover loosely with plastic wrap and refrigerate at least 2 hours. Can be prepared up to 2 days ahead. Slice into wedges as you would real fruit.



Caribbean Crème Brûlée

This crème brûlée is the dessert-equivalent of a piña colada.

Caribbean Creme Brulee 1 cup heavy cream
1 cup coconut milk, fresh or canned
8 egg yolks
1/3 cup granulated white sugar
1 teaspoon vanilla
2 tablespoons Malibu rum
1/4 cup granulated white sugar (for the caramelized tops)
(optional) 3 tablespoons toasted, sweetened, flaked coconut
(optional) fresh pineapple and cherries for garnish

Preheat oven to 300ºF. In a large bowl, combine the cream, coconut milk, egg yolks, sugar, vanilla, and rum. Whisk until smooth. Skim off any foam or bubbles. Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 50 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard and caramelize with small butane torch. When the top has hardened, sprinkle the toasted coconut evenly over the finished crème brûlée. Serve with fresh pineapple and cherries, if desired.

Serves 6

NOTE: To toast coconut, spread it out in a thin layer on a baking sheet. Place in a 300ºF oven for 10 to 12 minutes, until lightly browned. Shake the baking sheet a few times while toasting, checking often to be sure it doesn't burn.

* Jägermeister is a registered trademark of Mast Jagermeister AG


© 2004 Debbie Puente
All rights reserved.
You may print for personal use. However, without written permission you may not reproduce, reprint or distribute.