Trincaz Brothers Berthoud Recipes

CRISPITY CRUNCHITY DRUMSTICKS

Steps:

• Preheat the oven to 400 degrees F.
• Spray a baking sheet with nonstick spray and set aside.
• Season chicken with 1/4 teaspoon salt and set aside.
• Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Transfer crumbs to a large sealable plastic bag. Add remaining 1/4 teaspoon salt and all other seasonings. Seal the bag and shake to mix. Open the bag and, if you like, season the crumbs with additional seasonings, to taste. Set aside.
• Place egg substitute in a wide bowl. Two at a time, coat the drumsticks in egg substitute, gently shake to remove excess liquid and place in the bag with the crumbs. Seal and shake to coat. Transfer crumb-coated drumsticks to the baking sheet and repeat with remaining drumsticks.
• Bake in the oven for 20 minutes and then carefully flip. Bake for another 15 to 20 minutes, until crispy and cooked through. Enjoy!

LESS IS S'MORES COCKTAIL

Steps:

• Shake the chocolate liqueur, creme de cacoa, and vanilla-flavored vodka over ice.
• Place chocolate syrup in a shallow bowl or plate. In a separate plate or bowl, add the graham crackers. Rim a glass with chocolate syrup and then press in graham crackers.
• Strain and pour in the cocktail mixture, then cover with marshmallow fluff and carefully brulee the fluff.
• Series: Drinks with Alie and Georgia Episode: S'Mores Cocktail (Ep. 22: Part 1)

BERTHOUD (SAVOYARD CHEESE CASSEROLE)

Steps:

• Preheat the grill
• Peel the garlic and rub it around the insides of the dishes.
• Finely chop the garlic and place in the dishes.
• Cut the cheese into thin slices.
• Fill the dishes with the cheese shavings, making sure there is some space at the top. This should be more than enough space for the remaining ingredients so it doesn't bubble over.
• Add a dash of salt and pepper, 1 tbsp white wine and 1 tbsp Madeira to each dish.
• Cook in the oven until the cheese is bubbling and golden, 5-10 minutes depending how brown you like it and your oven.
• Serve with boiled potatoes and bread if you like too, dip the potatoes and bread in the Berthoud. Best enjoyed with a dry white wine.