Top Rated Quenelle Recipes

Beet Carpaccio
Cooking Planit is a meal planning website that takes the thinking and the guess-work out of cooking. It helps home cooks plan and prepare full meals with step-by-step instructions, ensuring all recipes in the meal are ready at the same time.Created by Cooking Planit's culinary director chef Emily Wilson, this recipe is an elegant and sophisticated way to showcase beets. With Cooking Planit's tactics in mind, a few simple ingredients come together to make a exciting blue cheese mousse that adds the perfect amount of tang to the beet's subtle flavor. 
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5
campari sorbet
The bitterness of Campari combines with orange, anchovies, and olive in a curiously tasteful way. Challenge your taste buds with this gourmet treat.Since 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza, Jim Mozina, and Ian Perris. Le Basque proudly serves many high-profile and private clients. Such prestigious figures include President Barack Obama and President Clinton, international fashion houses including Cartier and Yves St. Laurent, and global conglomerates UBS and Sotheby’s.
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4.5
Peaches & Cream Cupcakes
No conversation about New York sweets is complete without cupcakes. The pretty little frosting-topped rounds ignited a worldwide obsession that still burns today, years after Magnolia Bakery appeared in an episode of Sex and The City (widely agreed to be ground zero for the epidemic).Before my trip I didn’t really see the fuss (sorry cupcake lovers), but boy did I meet some compelling varieties at Molly’s Cupcakes and Sweet Revenge: rustic, inventive and bursting with flavour. Magnolia’s famous red velvet is up there with them, too.Likewise, these cupcakes will enchant every type of sweet tooth with their dreamy mix of vanilla almond cake, peach curd core and crème fraîche whipped cream topping. They’re soft, light, buttery and delectable, and taste just like summer. — Yasmin Newman, author of The Desserts of New York (And How to Eat Them All)
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4.5
roquefort terrine
The start of the French Cheese Board’s Cheese Week in New York City, running from Feb. 21 to Feb. 26, was celebrated with a five-course lunch. Chefs from Les Mâitres Cuisiniers de France came together at Bar Boulud to celebrate the event with dishes they will feature for the week. Every one featured cheese in familiar — or unfamiliar — form. And each course was accompanied by French wines.The pièce de rèsistance of the lunch may very well have been the dessert created by chef Bernard Liberatore on Manhattan’s CORE Club — a Roquefort terrine, combining a cream of the emblematic blue cheese with a remarkable flavor of spice cake and pear and a quenelle of walnut ice cream. The pear and Roquefort flavors were a great match.Click here for the full story on the five-course lunch to celebrate New York's Cheese Week.
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4.5
Salt Cod Croquettes with Piri Piri Mayonnaise
These little salt cod and potato croquettes are irresistible, and quintessentially Portuguese. When working in Lisbon, it was very hard to ignore the siren call of the restaurant on the corner of my road, where you could get a bag of these croquettes, crisp from the fryer, for just a couple of euros. We would eat them on our balcony, in the fading evening light, with a cold glass of local vinho verde. — Rebecca Seal, author of LisbonYou can freeze these croquettes once they are cooked. Defrost for 30 minutes, then bake on a baking tray at 200 degrees C (400 degrees F/Gas 6) for 10–12 minutes, until crispy on the outside and piping hot all the way through.This recipe uses piri piri sauce — you can easily buy store-bought. If you want to make your own, click here for the simple and delicious recipe.
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4.5
Meringue Clouds with Custard
Farófias are little cloud-like meringues, briefly poached in hot milk, then served with custard and cinnamon. They are similar to the French dessert îles flottantes but have such a long Portuguese history that no one is quite sure whether the two are related. I learned to make these at the Cooking Lisbon school, where they proved to be deceptively light and dangerously easy to eat.Cinnamon has been widely used in Portuguese sweets since at least the 1500s, when part of modern-day Sri Lanka came under their control, then known as Portuguese Ceylon. — Rebecca Seal, author of Lisbon
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4.5
Tuna Carpaccio with Daikon and Wasabi Emulsion
Created by Singaporean chef Jusman So of the restaurant Dava at Bali's Ayana Resort, this elegant carpaccio with nori-braised daikon, wasabi emulsion, and yuzu-marinated daikon requires multiple steps but is simple overall. The key for this recipe is using high-quality sashimi-grade tuna loin.
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4
Chef Nina Compton, “Top Chef New Orleans” alum, Saint Lucia’s culinary ambassador and island native, has created a menu that highlights Saint Lucia’s most notable food, chocolate.
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4
Try this elegant and rustic appetizer that’s sure to impress guests. The oysters are served atop a bed of creamy beans with a fresh green bean pesto.
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4
Gnocchi Verde
These little dumplings have many names — gnocchi verdi, gnudi, or ravioli malfatti — but no matter what you call them, they are light and delicious.  See all pasta recipes.
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2.2