A family friend is graduating from college, and Jacques and Claudine need no better excuse to create a splendid al fresco buffet lunch. There's delicate Smoked Trout with a creamy Egg-and-Pepper Salad—just right for a sunny June afternoon. And Jacques' classic Chicken Galantine—a boneless chicken stuffed with pork, black mushrooms, pistachios and armagnac, poached in a rich stock and served in it's own aspic—might be the world's most elegant picnic food. A succulent baked Ham Georgia with a tangy apricot-mustard glaze and a deep, sweet-savory peach sauce is an impressive do-ahead entrée for a party. Jacques pairs it with a simple side dish of buttered Red Swiss Chard. For the cheese course, he shows Claudine how to make creamy fresh-herb Fromage Blanc served with roasted garlic and garnished with a beautiful coral tree. Two show-stopping desserts complete the buffet. Chocolate Cloud Cake is a spectacular layered confection, with the contrasting textures of fluffy sponge cake, cognac whipped cream, and crunchy chocolate cookie crust, all topped with a bittersweet chocolate glaze. And Cherry-Raspberry Pillow tops off the summer fruit desserts—fresh cherries and berries baked in a free-from puff-pastry pie.
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