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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
French raspberry liqueur — Kir Royale, desserts, champagne cocktails
Record your recipes and experiments — organized cooking journal
Ring mold for savarin and rum baba — soak in syrup after baking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
French raspberry liqueur — Kir Royale, desserts, champagne cocktails
Record your recipes and experiments — organized cooking journal
Ring mold for savarin and rum baba — soak in syrup after baking
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Heat the olive oil; add the garlic and onion, saute until light and translucent. Add the dry white wine.
Scrape the bits from the pan. Remove the onion and garlic and set aside. Add remaining olive oil; add the salt and pepper and rub the chicken breasts.
Brown the breasts until Carmel in color. Add the fresh raspberries and the brown sugar.
Add the onion mixture, re-season with salt and pepper add the white wine. Simmer on low for 20-25 min or until the raspberries are now a liquid and thick as syrup is in the pan.
Flip the breasts in the pan to coat. Probe the chicken for internal temp of 168. When finished...remove the breasts and lightly cover before carving. Add 1 Tbs. unsalted butter to the pan this will gloss and thicken the sauce. You could strain the mixture over the chicken. We like to eat it with the seeds. A good loaf of crusty bread will delight you. And a great glass of Cab.