Chocolate Napoleon

Just imagine buttery, crispy puff pastry layers spread with sweetened mascarpone cheese, and enrobed with a rich semisweet chocolate coating. This dessert takes napoleons in a completely different direction. This dessert is easy to make and will really impress your guests—especially since each guest gets their own separate dessert. If you really want to impress them serve it with a scoop of good quality vanilla bean ice cream topped with a sprig of mint.

Makes 6 servings

Ingredients

1 sheet Frozen Puff Pastry (defrosted)

8 oz Mascarpone Cheese *

½ C Powdered Sugar (divided)

1 tsp Vanilla Extract

4 oz Semisweet Chocolate

½ C Heavy Cream

Directions

Remove 1 sheet of frozen puff pastry, wrap it in plastic wrap, and place it in the refrigerator overnight to defrost. Wrap the second sheet of puff pastry that usually comes in the package and put it back into the freezer for some other use.

Preheat oven to 400°F.

Place the defrosted puff pastry on a lightly dusted cutting board. Cut it into 9 equal pieces, using a ruler to measure out the squares. I use a pizza cutter to do this.

Place the cut pieces of puff pastry on a large cookie sheet that has been sprayed of covered with parchment paper. Bake for 15 minute until golden brown. Remove from the cookie sheet and place them on a wire rack to cool.

While the puff pastry is cooling place the mascarpone cheese, ¼ C powdered sugar and 1 teaspoon of vanilla extract in a bowl and whisk until smooth. Put back into the refrigerator.

Chop the semisweet chocolate into small pieces on a cutting board. In a small saucepan, heat the heavy cream over medium heat until bubble start to form at the edges, stirring frequently. Do not let the cream boil. Remove the cream from the heat and add the chocolate. Stir with a rubber spatula until thick and smooth. Let it cool to room temp.

When the cooked Puff Pastry Squares have completely cooled cut them in half using a serrated knife. Assemble the napoleon by placing a cut pastry half topside down and spread 1 tablespoon of the cheese mixture evenly over it. Place a second layer, top side down on top and spread another tablespoon of mascarpone cheese mixture evenly over it. Place a bottom layer of puff pastry (the bottom of the puff is flat and will give you a better looking dessert), brown side up on top and push down slightly. Refrigerate for 15 minutes.

Place the chilled desserts on a platter and pour about 1 tablespoon of cooled ganache over the top of the pastry letting it flow down the sides until you have used all of the ganache. Refrigerate until you are ready to serve it.

To print a copy of this recipe go to Chocolate Napoleon.

Couscous & Eggplant Salad

This summer salad is the perfect side dish to everything from grilled lamb chops to hamburgers. You have the sweet creamy taste of the eggplant contrasted with the tartness of the sundried tomato vinaigrette and the acidity of the tomatoes complimented by the fresh herbs. This salad is ideal for picnics since it has no mayonnaise.

Makes 8 servings

Ingredients

1 1/4 C Water

1 C Israeli Couscous *

1 ½ tsp Kosher Salt

1 Large Purple Eggplant

1 oz Pancetta (fried & crumbled) *

1 Dry Pint Grape Tomatoes

1 tsp Fresh Thyme (minced)

½ C Sundried Tomato Vinaigrette *

1 TBS Fresh Parsley minced (Optional)

Directions

Peel and dice the eggplant into ½ inch cubes. Place on a large microwave safe dish covered with two layers of paper towel. Sprinkle 1 teaspoon of kosher salt over eggplant and cover with another piece of paper towel (this will steam the eggplant instead of drying out). Cook in the microwave on high for 10-14 minutes until tender. Place in a large bowl.

Bring 1 ¼ C of water to a boil in a small saucepan and add ½ teaspoon of salt and 1 cup of Israeli couscous. Cook for 8 minutes over a low simmer, stirring occasionally. Place in the large bowl with the eggplant.

Dice the pancetta and fry it in a small frying pan over medium heat until it browns and crisps. Remove with a slotted spoon and place in the bowl with the couscous and eggplant.

Slice the tomatoes in half and add them with the vinaigrette and thyme to the bowl with the couscous and eggplant. Mix well and top with the minced fresh parsley. Serve warm or chilled.

* Pronto Substitutes

Pancetta – use 2 slices of Bacon.

Sundried Tomato Vinaigrette – You can use any other vinaigrette.

Israeli Couscous – You can substitute 1 cup of orzo cooked in 2 quarts of salted water.

To print a copy of this recipe go to Couscous and Eggplant Salad

Sundried Tomato Vinaigrette

Sundried Tomato Vinaigrette

Makes about 1 cup of vinaigrette.

Sun-dried Tomato Vinaigrette Ingredients

1/3 C firmly packed Sun Dried Tomatoes (drained, oil reserved ~3 TBS)

3 TBS Aceto Balsamic Vinegar de Modena

1 Clove Garlic (minced)

¼ tsp Table Salt

1/8 tsp Red Pepper Flakes

2/3 C Extra Virgin Olive Oil

3 TBS of reserved Sun-dried Tomato Oil

Directions

Place all of the ingredients, except the oils, into a blender and process on high until combined and the sun-dried tomatoes are finely chopped. With the blender running, slowly drizzle in the olive oil and sun-dried tomato oil until the vinaigrette is emulsified.

Refrigerate in a tightly closed container for up to 2 weeks.

To print a copy of this recipe go to Sundried Tomato Vinaigrette.

Homemade Chocolate Hazelnut Balsamic Vinegar

I often buy flavored balsamic vinegars from several local stores. However this is not always necessary since you can make several varieties of flavored balsamic vinegars at home and much cheaper. Today’s recipe only used two ingredients, balsamic vinegar di Modena and a chocolate hazelnut spread like Nutella. When you first put it in your mouth you taste the sweetness of the Nutella then you get the tang of the balsamic on the back of your throat. I pour this over ice cream or serve it on the side with a dessert such as the ricotta 

cake shown here. By varying the 

amount of Nutella you can vary the 

sweetness.

Makes ¼ cup

Ingredients

2 TBS Balsamic Vinegar di Modena (Use a good balsamic, like Colavita)

2-3 TBS Chocolate Hazelnut Spread (such as Nutella)

Place the two ingredients in a small container and shake very well.

Room Temperature – If you serve it immediately it will have a saucy consistency.

Refrigerated – If you refrigerate it for at least 1 hour it will firm up and spread like peanut butter.

USES:

·         Pour over fruit

·         Pour over ice cream or parfaits

·         Spread on waffles

·         Serve with cake

·         Spread on a sandwich with raspberry jelly

·         Spread on crackers with an apple slice

To print a copy of this recipe go to Homemade Chocolate Hazelnut Balsamic Vinegar.