Mint Chocolate Bark

Chocolate is a raw or processed food product from the seed of the tropical Theobroma cacao tree. Making bark is a way of creating your own chocolate bar. Be creative!

Ingredients:

10oz white chocolate, finely chopped

1tsp mint extract

16 oz semisweet chocolate, finely chopped

1 box(5oz) Andes Creme de Menthe Thins, unwrapped and coarsely chopped

Directions:

-Line a baking sheet with parchment paper.

-Melt white chocolate over a double boiler. Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add mint extract, stir to combine.

-Spread the white chocolate mixture onto the baking sheet lined with parchment paper in an even layer. Refrigerate for 30 minutes, until completely set.

-Melt the semisweet chocolate over a double boiler. Once the chocolate is melted, remove from heat and let it sit for a few minutes till slightly cool, stirring occasionally. Pour over the white chocolate layer and spread evenly over the top. 

-Sprinkle the chopped Andes mints and press down lightly to push the mints into the top chocolate layer. Refrigerate for at least 30 minutes, until completely set.

-Cut the bark or break into uneven pieces. 

Great party snack! 

Chocolate OVERLOAD!!! 

BEIGNETS! 

If you have never been to Cade Du Monde..You are missing out!! Beignets were brought to Louisiana by the Acadians. These fried fritters are sometimes filled with fruit. Today, beignets are fried and covered with powdered sugar. Beignets are also known as the French Market Doughnuts, and is the Louisiana State Doughnut.

Ingredients:

1/2 cup shortening

1/2 cup sugar

2 packages yeast

6 1/2 cup plain flour

1 tsp salt 

1 cup evaporated milk

2 eggs, well beaten

Directions

Cream together shortening, sugar, and salt. 

Add one cup of boiling water and one cup of milk and set aside.

Mix yeast well in 1/4 cup warm water. 

Add this and beaten eggs to the mixture and mix well.

Add 31/2 cups of flour and beat with spoon. 

Add another 3 cups of flour and mix by hand.

Put the dough in a greased covered container in the refrigerator. 

When ready to fry, roll out the dough. 1/4 inch thick and cut into 3 inch squares with a knife.

Use knife to cut 1/2 inch slit in the middle of each squares. You can also cut the dough, and pull it into shapes by hand.

Fry in deep fat about 360 degrees until golden brown on both sides.

Powdered sugar sifted on top. ENJOY! 

éclair

An éclair is a long French pastry made from choux dough, filled with pastry cream or custard and dipped in icing. The most popular éclair recipe is probably the chocolate éclair, which is topped with chocolate fondant and filled with chocolate custard or pastry cream. he most popular éclair recipe is probably the chocolate éclair, which is topped with chocolate fondant and filled with chocolate custard or pastry cream.

Ingredients
Eclair Dough:
2/3 cup Milk
2/3 cup Water
4 oz. Butter
1 cup Flour
5 Eggs
2 tsp. Granulated Sugar
Pinch of Salt

Chocolate Cream Filling:
6 oz. Unsweetened Baking Chocolate
1 cup Milk
4 Egg Yolks
1/2 cup Granulated Sugar
1/4 cup Flour

Chocolate Icing:
5 oz. Unsweetened Chocolate
2 oz. Butter
1/4 cup Water

Eclair Dough:
Preheat oven to 425°F
In a pot, mix water, milk, butter, sugar, and salt. Bring to a boil.
 Once butter has completely melted, take off flame, and slowly pour in flour, stirring constantly.
Put pot back on flame and continue to work it with a wooden spoon. Continue stirring and kneading with spoon until the dough dries out and stops sticking to the sides of the pot.
 Take off flame. Add eggs, one at a time, stirring energetically.
 Fill a baking sac with batter. Butter a baking sheet. Squeeze out "finger-sized eclairs" onto baking sheet, well-spaced.
 Bake for 10 minutes. Then turn oven down to 385°F and bake another 10-12 minutes with the oven door open.

Chocolate Filling:
Melt chocolate (chopped) and milk in a pot, and bring to light boil, remove.
In a bowl, whisk yolks and sugar until it whitens.
 Slowly add flour, stirring.
Slowly add chocolate and milk, stirring until homogenous.
Put back in pot, bring to light boil, stirring constantly, until cream thickens and becomes smooth.
When cream cools off (and eclairs have cooled off as well), you can begin filling the eclairs: Cut a small slit lengthwise, and then stuff with cream, using your baking sac or a small spoon.

Icing:
Melt chocolate with water in a small pot over a low flame.
 Once melted add butter, whisking the whole time. Should look shiny and creamy!
Remove from heat. Dunk the eclairs in the chocolate and place on a rack so the excess chocolate will drip off. 

Tomato Basil Soup

Who does not love a hot bowl of soup on a cold rainy day! A hearty tomato soup with fresh basil is very comforting along with parmesan chips baked to a crispy, golden perfection. Great for dunking in a warm bowl of soup. Alternatives: grilled cheese sandwiches, croutons, toast.

Ingredients:

3 garlic cloves, minced

2 tbsp olive oil 

2 (14oz cans) crushed tomatoes

1 (14oz can) whole tomatoes

2 cups stock (vegetable or chicken)

1 tsp salt 

1 tsp sugar

1 tsp black pepper (fresh ground)

3 tbsp basil (fresh), chopped in ribbons

Parmesan cheese

In a sauce pan, saute garlic in olive oil (be careful not to burn the garlic).

Add crushed tomatoes.

Add whole tomatoes. (break them apart) 

 - add all the delicious juices as well

Add stock (chicken or vegetable).

Salt, pepper, and sugar.

Parmesan chips:

Grate fresh parmesan

Add about 1 cup to a sheet tray lined with wax paper.

 -be sure to keep space in between so the chips will not stick together

Bake at 400 F till golden and bubbly

Let the chips rest (VERY HOT)

Carefully peal off the chips. 

ENJOY!!!