Pastry Layers 2 frozen puff pastry sheets, thawed 2 T. unsalted butter, melted 6 t. sugar
Caramel sauce and mousse 3 T. plus 3/4 cup water 1 envelope unflavored gelatin
2 3/4 cups sugar 2 T. light corn syrup 1 3/4 cups whipping cream, room temperature 1/2 cup unsalted butter
1 1/2 cups chilled whipping cream
Powdered sugar for decoration
Make pastry layers:
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Roll out 1 pastry sheet on lightly floured surface to 13x11-inch rectangle. Trim sheet and cut into four even pieces. Pierce square all over with fork; transfer to 1 ungreased baking sheet. Repeat with remaining pastry sheet, transferring to another ungreased baking sheet. Brush rectangles with melted butter; sprinkle each with 1 teaspoons sugar.
Bake pastries 8 minutes. Reverse position of baking sheets and bake until pastries are golden, about 8 minutes longer. Cool pastries on sheets
Make caramel sauce and mousse:
Pour 3 tablespoons water into ramekin.
Sprinkle with gelatin; let soften while preparing caramel sauce.
Combine sugar, corn syrup and 3/4 cup water in heavy large
saucepan. Stir over medium-low heat until sugar dissolves, frequently brushing
down sides of pan with wet pastry brush. Increase heat; boil without stirring
until syrup turns golden, Swirl pan occasionally, about 10 minutes. Remove from heat. Add
1 3/4 cups cream and butter (caramel will bubble up vigorously). Return to low
heat; stir until any bits of caramel dissolve.
Pour 1 1/2 cups caramel sauce into glass measuring cup; set
aside pan of caramel sauce. Place ramekin with gelatin mixture in microwave for 5 seconds at 1/2 power. Stir gelatin until mixture is clear. Mix gelatin into measured 1 1/2 cups hot caramel; cool just to room
temperature, stirring occasionally.
Beat chilled whipping cream in large bowl to medium-firm
peaks. Gradually pour cooled caramel-gelatin mixture over
cream, gently folding together. Chill mousse 15 minutes.
Arrange 6 pastry squares on a large clean baking sheets;
drizzle each with 2 tablespoons caramel from pan. Spread 1/2 cup mousse evenly
over each square. Chill until mousse begins to set, about 1 hour. Reserve plain
Place 1 pastry layer with mousse on small baking sheet or
board. Top with second layer, third layer, then plain pastry, aligning layers.
Press assembled pastry lightly so that layers will adhere. Repeat with last 4
Cover and chill thoroughly. Cover and chill remaining
caramel sauce in pan.
Using serrated knife, cut each pastry crosswise into 6
pieces. Dust napoleons with powdered sugar. Transfer to plates. Rewarm sauce
over low heat just until pourable; drizzle sauce onto each plate.
Caramel Mousse Napoleon with Caramel Sauce and Berries
6 slices french bread, homemade or from deli 2 T butter, melted
Cut each bread slice into four pieces and place on cookie sheet. Brush with butter. Turn over and brush again. Bake at 400 degrees F. For 10 minutes. turn over and bake another 10 minutes. Place in basket to serve.
2 T. butter 1 1/3 lbs. carrots 1 med onion, sliced 2 med. potatoes, peeled and sliced 1 bay leaf 2 cans chicken broth salt and pepper to taste parsley, chopped for garnish
Place all ingredients in large saucepan and bring to a boil. Cover and cook about 45 minutes. Remove bay leaf. Place vegetables in food processor or blended with slotted spoon and process until smooth. Return to pan and stir in broth.
To serve, ladle into individual bowls and garnish with parsley. Serve with croutons.
3 1 lb. Cornish game hens 6 T. butter, softened 1 T. rosemary, finely chopped salt and pepper 3 T. orange marmalade 1 rice pilaf recipe orange slices and rosemary sprigs to garnish
Hens should be thoroughly thawed. Loosen skin from meat. Mix butter and rosemary and spread 1/4 of mixture under skin and on outside of each hen. Season with salt and pepper. Tie legs together with string. Place on rack of roaster and cover bottom of pan with water. Bake in 350 degree oven. After about an hour glaze hens with orange marmalade. Continue roasting for another 1/2 to 1 hours or until juices run clear when pierced with a fork.
Cut hens in half and arrange on outside of platter. Spoon rice on inside of platter and garnish around hens with rosemary and orange slices.
• 300g good-quality dark chocolate (70% cocoa solids), broken into small pieces
• a pinch salt
• a splash of brandy
• a handful of mixed nuts (pecans, toasted almonds, pistachios and hazelnuts)
• 3 tablespoons cocoa powder, to serve
• 1 pack biscotti, to serve
Put the cream in a pan over a medium heat and let it heat up (not boiling). As soon as tiny bubbles start to appear, add the butter (and the orange zest if desired). Once the butter has melted, pour this hot mixture over the chocolate pieces, whisking as you go, so the chocolate melts slowly. If the mixture splits slightly, don’t worry, you can bring it right by adding a few drops of boiling water.
Add a pinch of salt to the mixture! Stir in a splash of brandy if desired.
When completely melted and smooth, pour your melted chocolate mixture into the refrigerator for about 2 hours to set. About 30 minutes before you’re ready to make your truffles, take chocolate out of the refrigerator and let the chocolate warm up to room temperature.
Put your mixed nuts into a plastic bag and use a rolling pin to break them up finely. Spread the nuts and cocoa powder onto sheets of waxed paper. Put several teaspoons in a cup filled with boiled water for scooping the chocolate. Dip rounded teaspoons of chocolate in the cocoa or nuts and place on wax paper. makes about 50 teaspoon-sized truffles
28 oz peeled tomatoes, undrained - (I used fresh tomatoes that I had cooked before freezing)
1 3/4 cups reduced-sodium chicken broth
1 T finely chopped Italian parsley
2 T. finely chopped basil
1/4 teaspoon salt
Several grinds of black pepper
In 4-quart saucepan, heat oil over medium heat. Cook fennel, onion and garlic in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes, broth, salt and pepper, breaking up tomatoes with spoon. Heat to boiling.
Reduce heat. Cover; simmer 20 to 25 minutes or until vegetables are soft.
If you prefer a smooth soup, process in a blender or food processor.
1 1/4 cup (250 gm) Chick pea flour
½ t. cumin seeds
½ chopped onion
5 cloves garlic, mashed into a paste
2 cups water
3 T. oil
Mix together the chick pea flour, cumin seeds, onion and garlic paste Add water and mix well. . Bring to a boil. Add: ½ t chili pepper Salt to taste
Heat the oil in a wok Gradually pour the above mixture into the wok Cook till the mixture leaves the sides of the wok. Spread the mixture uniformly in a greased tray. . Let it set for 1-2 hours. . Cut with a knife into 1” cubes or diamond shapes.
3 T. oil
½ t cumin seeds
1 onion, chopped
Roast cumin seeds in oil for a few seconds. Add chopped onion and sauté until golden and translucent.
1 t. red chili powder
½ t coriander
¼ t salt
½ t turmeric
3 t. garlic, mashed to a paste.
1 ½ T yogurt
Add paste to sauté pan.