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Kick Valentine's Day Up A Notch... Emeril's Special Sweets For Your Loved One |
by Chef Emeril LagasseWHITE CHOCOLATE POTS DE CRÈME 1 cup heavy cream 3/4 cup whole milk 12 ounces white chocolate, finely chopped 6 egg yolks 1 cup Pomegranate Sauce 1 1/2 dozen Florentine Cookies Combine the cream and milk in a heavy bottom, 2 quart saucepan. Place over medium heat and bring to a boil. Bring the water in a double boiler to a simmer. Place the chocolate in the top half and stir with a rubber spatula until melted. Whisk the egg yolks into the melted chocolate. Slowly pour the boiling cream mixture into the chocolate, whisking constantly. Bring to a temperature of 160 degrees, about 3 1/2 to 4 minutes. Remove from the heat and transfer to a stainless steel bowl. Cool in an ice bath, stirring constantly with a wire whisk to a temperature of 90* Yield: 8 servings From Chef Emeril Lagasse** ~*~ CHOCOLATE CREPES WITH FRESH STRAWBERRIES For the crepes: 1 1/2 cups flour 1/2 cup cocoa powder 6 tablespoons confectioners' sugar Pinch salt 2 tablespoons vegetable oil 2 cups milk 2 large eggs 1/2 teaspoon pure vanilla extract Vegetable oil, as needed for cooking 16 (6-inch) squares parchment or waxed paper For the filling: 1 pound cream cheese, at room temperature 1/2 cup sour cream 1/2 cup confectioners' sugar 1/2 cup pureed fresh strawberries 1 teaspoon pure vanilla extract For the sauce: 1/2 stick butter 1 1/2 cups sugar 1 pound fresh strawberries, washed, stemmed and quartered 1/4 cup strawberry liqueur 1 cup chocolate sauce, store bought or home made For the crepes: Combine the flour, cocoa powder, sugar and salt in a large mixing bowl. In a medium size mixing bowl, combine the butter, milk, eggs and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Refrigerate for 1 hour. Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat. When the pan is hot, remove from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the process until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside. For the filling: In the bowl of an electric mixer fitted with a paddle, beat the cream cheese until smooth. Add the sour cream, sugar, strawberries and vanilla. Beat until smooth, scraping down the sides of the bowl as needed. Put 3 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly. Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour. In a large sauté pan, over medium-high heat, melt the butter. Add the sugar and cook, stirring, for 2 minutes. Add the strawberries and continue to cook for 1 minute. Add the liqueur and simmer for 2 minutes. Add the chocolate sauce and continue to cook for 1 minute. Add 8 of the filled crepes to the pan and cook for 1 minute, basting with the sauce. Remove the crepes from the pan, set aside and keep warm. Add the remaining crepes and cook for 1 minute, basting with the sauce. To serve, crisscross 2 crepes on each dessert plate and drizzle with the sauce. Yield: 8 servings From Chef Emeril Lagasse** ~*~ BANANA CHOCOLATE BREAD PUDDING WITH MINT CRÈME ANGLAISE 4 tablespoons (1/2 stick) unsalted butter, melted (1/4 cup) 4 large eggs, lightly beaten 1 cup light brown sugar 3 cups heavy cream 1 cup milk 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 2 ripe bananas, mashed 1/2 cup pecan pieces 6 cups day-old bread cubes (1/2-inch) 6 ounces bittersweet chocolate chopped 2 1/2 cups Mint Crème Anglaise 1 cup heavy cream, whipped with 1/2 teaspoon vanilla and 2 teaspoons granulated sugar Confectioners' sugar Preheat the oven to 350ºF. Brush a baking dish (about 10 x 14 inches) with 2 tablespoons of the butter. In a large bowl whisk together the eggs, brown sugar, cream, and milk. Add the vanilla, cinnamon, bananas, pecans, bread, and chocolate and stir to blend thoroughly. Stir in the remaining 2 tablespoons butter into the pudding mixture and pour into the baking dish. Bake until firm, for about 1 hour. Remove from the oven and allow the pudding to cool on a rack until just warm before cutting into squares. To serve, spread about 2 tablespoons of the Mint Crème Anglaise on each plate and top with a square of the pudding. Add a dollop of whipped cream, and dust with confectioners' sugar. Yield: 15 servings From Chef Emeril Lagasse** Click here for more recipes and cooking tips from Chef Emeril.  Recommended ReadingPrime Time Emeril: More TV Dinners from America's Favorite Chef by Emeril Lagasse Prime Time Emeril is packed with menu ideas highlighting Emeril's well-known Louisiana-by-way-of-Fall River-Massachusetts cuisine. Recipe introductions feature witty Emerilisms (his "roux theory": a nice, dark brown roux requires about 25 to 30 minutes cooking time, or the amount of time it takes to knock back two beers) and chapter titles like "Pork Fat," "Y'All Southern?" and "Macho Meats," among others, set the tone. Comfort food is on the menu, including Chicken, Bacon, and White Bean Soup Portuguese-Style and Baked Ziti with Italian Sausage and Fennel ("love in a bowl"), along with more elegant fare such as Apricot-Glazed Cornish Game Hens with Sausage-Rice Pilaf Stuffing and Chilled Roasted Beet and Fennel Soup with Apple-Mint Crema and Toasted Pistachios.... (courtesy: Amazon.com) |
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About the Author: **Chef Emeril Lagasse EMERILS.COM is a registered trademark owned by Emeril's Food of Love Productions, LLC. COPYRIGHT ©2001. ALL RIGHTS RESERVED. |
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Let's Get Cooking!
