By: Clement Lambert
Ingredients:
2 cups semisweet chocolate chips
1 quart, plus 3 tablespoons heavy cream
1 tablespoon chocolate creme liqueur
1 teaspoon vanilla extract
3 cups powdered sugar
1 premade pie shell
Chocolate chips, for topping
Directions
Preheat oven to 350 degrees F.
Prick holes to bottom of pie shell. Bake in oven for 11 minutes or until golden brown. Let cool.
In a medium saucepan over medium-low heat, add chocolate chips, 3 tablespoons heavy cream and chocolate liqueur. Cook until smooth, about 1 minute. Add vanilla extract. Mix and let cool.
In a mixing bowl combine sugar and 1 quart heavy cream. Whip as if you were making whipped cream. Slowly fold the chocolate sauce into the cream.
Next pour the mousse mixture into the pie shells. Add chocolate chips to the top of the pies. Wrap the pie and freeze for a few hours or overnight.
Cook Time 11 min
Level Easy
Yield 1 pie
By: Clement Lambert
INGREDIENTS
* Pastry:
* 2 cups all-purpose flour
* 1 teaspoon salt
* 1/4 cup cold butter, cut into 1/2 inch pieces
* 3 tablespoons shortening, chilled and diced
* 1 egg, beaten
* 1 tablespoon ice-cold water
*
* Filling:
* 3 very ripe (black) plantains
* 1/4 cup white sugar
* 1/4 cup confectionery sugar sugar
* 1 teaspoon vanilla extract
* 1 teaspoon grated nutmeg
* 1 teaspoon cinnamon powder
* 2 drops red food coloring (optional) I prefer green
* 1 egg white, beaten
DIRECTIONS
1. Prepare the pastry by combining the flour and salt in a bowl. Rub in the butter and shortening until incorporated, and the mixture takes on a sandy appearance. Combine the egg and water, and stir into the flour mixture until a dough forms, then knead for a few turns to bring the dough together. Wrap well, and chill for 3 hours in the refrigerator.
2. While dough is chilling, peel plantains and cut into thirds. Place into a small saucepan with a little water. Bring to a simmer and steam until tender, 5 to 10 minutes depending on how ripe your plantains are. Once soft, pour out the water, and mash plantains with sugar(white and confectionery), vanilla, nutmeg, cinnamon powder, and red food coloring let cook on low heat for 5 minutes. Set aside to cool.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough out on a lightly floured surface to 1/4-inch thick. Cut into circles using a 4 or 5-inch round cookie cutter. Spoon a little of the plantain filling into the center of each circle, then fold in half, to form a half-moon shape. Place the tarts on a baking sheet, brush with beaten egg white, and sprinkle with sugar.
5. Bake in preheated oven for 20 to 25 minutes until golden brown. Allow tarts to cool to room temperature before serving.
Enjoy
1 3 1/2- to 4-pound rotisserie chicken, meat shredded (about 5 cups)
1 to 1 1/2 cups barbecue sauce
1/4 cup pickled peppers, roughly chopped (optional)
4 hamburger buns
Potato chips (optional)
In a bowl, combine the chicken, barbecue sauce, and peppers (if using). Divide the mixture evenly among the bottoms of the buns and sandwich with the tops.
Serve with potato chips (if using).
Yield: Makes 4 servings
NUTRITION PER SERVING:
CALORIES 404(20% from fat);
FAT 9g (sat 1g);
SUGAR 8g; PROTEIN 47g;
CHOLESTEROL 0mg;
SODIUM 976mg;
FIBER 2g;
CARBOHYDRATE 30g
1 1/2 ounces tequila
1/2 cup orange juice
Crushed ice
1 1/2 teaspoons grenadine syrup
Pour tequila and orange juice over crushed ice in a tall glass.
To layer the drink, carefully pour in grenadine syrup without stirring.
Garnish with an orange slice and a maraschino cherry.
Serve.
Stir before drinking.
Makes 1 quart.
