New Posts  All Forums:Forum Nav:

Another recipe naming round!

post #1 of 11
8/1/05 at 2:40pm
Thread Starter 
Help me shorten this -- not for menu, for book:

Roasted duck and goat cheese filled crepes with watermelon and cucumber syrup (watermelon & cucmber juice reduced with sugar, fresh thyme & rosemary, hint of cinnamon, 1 dried chili pepper, vodka)

Thank you!
Reply
post #2 of 11
8/1/05 at 4:22pm
Thread Starter 

additions forgot to mention...

ground clove, mustard powder, curry powder, crushed red pepper towards the end of the reduction
Reply
post #3 of 11
8/2/05 at 3:42am
Duck and Crepes.

Simple and understated.
Reply
post #4 of 11
8/4/05 at 10:31pm
Since you will never get all the ingredient names in the tittle of your dish... how about just invent a new word that will create curiosity which in turn will create your explaining of what sounds really very creative and wonderful...

"Roasduck in Crepes"

Be well...

PS: might... maybe... try adding a hint of "crushed pineapple and a couple drops of vanilla extract"...
Reply
post #5 of 11
8/5/05 at 7:05am
Thread Starter 
I'll give it a try in the next go around in a little while, thank you for the suggestion. I am very open to suggestions -- I am not territorial with creativity in the kitchen ;)
Reply
post #6 of 11
8/29/05 at 8:01pm
"Quackenbaa Crepes" drenched in "Gardenier Sauce"

duck-quack
goat-baa
cucumber and watermelon-garden

Just kidding...they sound wonderful!
Reply
post #7 of 11
8/30/05 at 5:56am
How about #7
Reply
post #8 of 11
9/3/05 at 3:06pm
A little fun with babelfish yielded these

épicé crepes de la canard

doux crepes du canard

canard crepes avec pastèque

canard crepes avec le concombre
Reply
post #9 of 11
9/3/05 at 11:49pm
How about:

"Cheese & Quackers"?

:D Mark
Reply
post #10 of 11
9/4/05 at 7:35am
LOL, Thats a good one.
Reply
post #11 of 11
9/6/05 at 9:20am
Thread Starter 
:lol: I love this forum, you guys and gals are great. You have made my morning -- big smile on my face.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs Forum