Forget about Halloween? Not a ghost of a chance!

October 21st, 2011

Forget about Halloween? Not a ghost of a chance!  

almost melted chocolate

chocolat chaud du fantôme (ghostly hot chocoalte)
and
œufs fantômes à la macédoine de légumes (deviled egg ghosts with vegetables)

Halloween Deviled Eggs with Vegetables

The French are crazy about eggs … and chocolate. This week we take both of these passions and bring them to your home in Halloween form (this week it is ghosts; next week it is witches and skeletons). Wrapping a white napkin around a teaspoon gave me the inspiration for the first recipe: it is a chocolate ghost “spoon” that “disappears”  in hot milk making a perfect cupful of  chocolat chaud (hot chocolate). The second recipe “revamps” a classic French recipe using hard-boiled eggs and vegetables creating a healthy, yet ghostly snack. Treats are simple to prepare and are sure to delight your little ghosts are this week’s simple pleasure(s): chocolat chaud du fantôme  (ghostly hot chocolate) and œufs fantômes à la macédoine de légumes (deviled egg ghosts with vegetables). 

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putting a little sugar in your bowl: chocolate covered toasted hazelnuts with a praliné crunch.

September 22nd, 2011

chocolate covered toasted hazelnuts with a praliné crunchputting a little sugar in your bowl: chocolate covered toasted hazelnuts with a praliné crunch.

 Pastry chefs will often tell you that the reason they chose the pastry over the savory path is the “last impression” factor.  The last impression factor is the ability to complete someone’s dining experience in a positive, memorable way. Even if a guest passes on dessert, it does not mean they will pass on a little something sweet if offered. Satisfying that sweet-craving does not have to be elaborate or unhealthy and that leads us to this week’s simple pleasure: chocolate covered toasted hazelnuts with a praliné crunch.

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