Recipes

1 ounce = 28 g.3 gr
100 gr = 3.2 oz
1 lbs = 453 gr = 16 oz
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Big Hopper Punch (Suitable for Leap Years)

1 large btl  Ginger Ale
2 btl Prosecco
Fresh squeezed Orange Juice
Some Pomegranate Juice
2 oz  Grand Marnier
Fresh strawberries and Ice Cubes
Vodka on the side for guests looking for higher octane
Leap Year Punch

Crêpes Véronique

We tried many small variations of this classic pastry which can be served as desert or on a buffet, where everyone helps oneself with garnish such as anchovies spread, cheese, ham or bacon, parsley and smoked salmon, mushrooms…

3/4 Cup flour
1/2 tsp of salt
3 eggs
1 cup of milk
1 tbsp melted butter
1 tbsp sugar is for desert

Beat eggs until blended. Stir in milk. I n another bowl, add melted butter and slowly add this mixture as not to coagulate the butter. Sift flour mixture over eggs. Beat to a smooth batter.

Heat a 8-inch frying pan and grease slightly. 

Measure scant 1/3 cup batter into pan. Tilt the pan so the the batter covers bottom evenly. Cook 1 to 2 min and turn – or dare to flip… Pour filling in the middle of the circle, roll crepes.

Usually, the first crepe is a flop. This is work, but very fun and entertaining. Guests participate actively in the fillings preparation.One batch of dough should suffice for 12 – 15 thin crepes. The trick is to pour only 1/4 cup on the pan which is rotated at an angle of 45 degrees to let the dough flow smoothly in a disk. We used 3 heavy cast iron pans  which have been seasoned. These pans should never be washed with detergent. Just hot water is enough. Grease the iron pans with vegetable oil, not butter. Butter will caramelize too fast. The first few crepes are never the best… the pan needs to reach the correct temperature on a low but constant heat
Prepare crepes - up to three at a time

Chocolate Mousse

300 gr of chocolate 9.6 oz  ~ 10 oz 12 oz
200 gr Butter 6.4 oz. 8.5 oz
Eggs at room temperature 8 10
Crème of Tartar
(Helps beat the egg whites)
   

Note :
|1 pack 12 oz Nestlé Semi-Sweet 1 => 10 egg yolks + 2 add’l whites
1 cup sugar ( if desired )
12 oz butter = 1-2/2 bar = 180 gr
These chocolate morsels are the easiest to melt.

Note :
* 10 oz Girardelli melts very easily – bittersweet but expunges water
* 10 oz Bitter Nestlé melts more granular and “gluey”
No sugar

In a double boiler, melt the chocolate, just warm enough to melt
Add the butter and mix well
Beat the eggs whites with a pinch of Creme of Tartar. Old fables say that a metal bowl is easier to produce firm snow. Folk tales tell that it is necessary to
In a separate large bowl, mix the yolks with the sugar 
Very progressively, while whipping, add the molten chocolate to the yolks.
Progressively use a large rubber spatula to add blobs of beaten whites. Move the spatula down to up so as not to break the snow.
Pour in a large serving plate, or individual cups, no higher than 2-1/2″.

If large quantity is needed, it is way easier to process multiple batches.

Put in the fridge overnight.

Other possible additives:
1/2 glass of powder sugar
1 orange or mandarine
zest + Grand Marnier
Salt
Thé extract – Ginge Vanilla extract

 

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