The Talk: David LeFevre
Chef David LeFevre shared a delicious and flowery cocktail with the ladies of The Talk. Serve his Pushing Daisies drink with a Poached Pear Salad, or at brunch with Ricotta Stuffed Cinnamon French Toast.
The Talk: David LeFevre Pushing Daisies Cocktail Recipe
“We’ve got a take on the French 75, which is called our Pushing Daisies,” LeFevre said about this cocktail. To make the rose simple syrup, simply combine equal parts sugar and water; then infuse the liquid with rose petals.
- 1 1/2 Armagnac (or use Cognac)
- 1/4 oz Rose Infused Simple Syrup
- 1/2 oz Lemon Juice
- 1/2 oz Orange Liqueur
- 1/4 oz Luxardo Cherry Liqueur
- 6 dashes Grapefruit Bitters
- Sparkling Wine
- Rose Petal
- Combine cocktail ingredients in a shaker.
- Shake and strain into a champagne flute.
- Top off with the sparkling wine of your choice and serve garnished with a rose petal.
The Talk: David LeFevre Poached Pear Salad Recipe Ingredients
This salad would be a great part of any brunch menu.
- 4 heads trimmed, washed Baby Lettuce
- 4 tbsp crumbled Goat Cheese
- 2 poached Pears
- 1/2 cup softened Cranberries
- 4 tbsp spiced Sunflower Seeds
- 1 cup toasted Sourdough Croutons
- 1 cup Lemon Vinaigrette
Poached Pears Ingredients
- 2 peeled, whole Bartlett Pears
- 4 cups Sugar
- 1 Cinnamon Stick
- 8 cups Water
- Juice of 3 Lemons
Dried Cranberries Ingredients
- 1/2 cup dried Cranberries
- 2 cups Boiling Water
- 3 cubed slices Sourdough Bread
- 2 tbsp Butter
- Salt & Pepper
Lemon Vinaigrette Ingredients
- 1 tbsp Whole Grain Mustard
- 4 tbsp Lemon Juice
- 3 tbsp Poaching Liquid
- 1/2 cup Olive Oil
David LeFevre: The Talk Poached Pear Salad Recipe Directions
- Pour hot water over the cranberries and let them rehydrate for about two hours.
- To poach the pears, combine water with lemon juice, sugar, and cinnamon stick. Bring to a simmer and dissolve the sugar.
- Add pears to the pot and gently poach for about 20 minutes, or until tender. Let pears cool in the syrup.
- Remove flesh of the pear from its core and cut it into evenly sized pieces. Reserve the poaching liquid.
- Melt butter in a pan. Transfer butter to a bowl of bread cubes; salt and pepper.
- Bake croutons at 350 F for 11-14 minutes on a baking sheet.
- Combine ingredients for the vinaigrette in a bottle. Close the lid tightly and shake well.