Black long and shiny?!
must be visually in line with the theme of long black and shiny (it's for a mascara launch party).
Answers: ideas for western food and drinks for a posh dinner please
must be visually in line with the theme of long black and shiny (it's for a mascara launch party).
black pudding
Chocolate Walnut Biscotti with Chocolate Custard Swirls
Servings: Makes about 36 biscotti.
Ingredients:
For chocolate custard
1 tablespoon all-purpose flour
1/2 teaspoon instant espresso powder
2 large egg yolks
1/2 cup plus 2 tablespoons water
6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
For candied orange peel
3/4 cup water
1/2 cup granulated sugar
zest of 1/2 navel orange, removed with a vegetable peeler and cut into 1/2-inch-long strips
3 tablespoons superfine sugar
about 36 Chocolate Walnut Biscotti
Preparation:
Make custard:
In a small saucepan whisk together flour, espresso powder, yolks, water, and a pinch salt until smooth. Bring mixture to boil over moderate heat, whisking, and simmer, whisking, 30 seconds. Remove pan from heat and whisk chocolate into mixture until melted. Transfer custard to a small bowl to cool. Chill custard, covered, t least 3 hours and up to 3 days. Bring custard to room temperature before using.
Make candied peel:
In a very small heavy saucepan over moderate heat bring water with granulated sugar to a boil. Add zest and simmer, stirring occasionally, 10 minutes. Drain zest in a fine sieve and in a small bowl toss to coat with superfine sugar.
Transfer custard to a pastry bag fitted with 1/2-inch basket-weave tip and pipe 1 tablespoon onto each biscotto.
Top biscotti with candied orange peel.
chocolate walnut biscotti
Gourmet | January 1997
Chocolate Walnut Biscotti
Servings: Makes about 36 biscotti.
Ingredients:
1 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
1/4 cup plus 2 tablespoons sugar
1 large egg
1 tablespoon freshly grated orange zest
1 tablespoon fresh orange juice
1/2 cup chopped walnuts, toasted
Preparation:
Preheat oven to 350°F. and butter a large baking sheet.
In a bowl whisk together flour, cocoa powder, baking powder, and salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add egg, zest, and orange juice and beat until combined will. Stir in flour mixture until a stiff dough is formed. Stir in walnuts.
On baking sheet with floured hands form dough into two 9-inch-long logs and bake in middle of oven until slightly firm to the touch, about 13 minutes. Cool biscotti on baking sheet in a rack 15 minutes. In a cutting board with a serrated knife cut logs diagonally into 1/2-inch-thick slices. Arrange biscotti, a cut side down, on baking sheet and bake until crisp, about 15 minutes. Cool biscotti on rack. Biscotti may be made 1 week ahead and kept in airtight containers, or 1 month ahead and frozen.
Chocolate Profiteroles with Coffee Ice cream and Bittersweet Chocolate Sauce
Servings: Makes 12 profiteroles, serving 4.
Ingredients:
For the profiteroles
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
3 tablespoons unsalted butter, cut into bits
1/4 cup plus 2 tablespoons water
1 tablespoon granulated sugar
2 large eggs
coffee ice cream
confectioners' sugar for sprinkling the profiteroles if desired
For the chocolate sauce:
6 ounces fine-quality bittersweet chocolate, chopped
3 tablespoons water
1/4 cup heavy cream
2 tablespoons Kahl?a or other coffee-flavored liqueur, or to taste
Preparation:
Make the profiteroles:
Into a bowl sift together the flour and the cocoa powder. In a small heavy saucepan combine the butter, the water, the granulated sugar, and a pinch of salt and bring the mixture to a boil over high heat, stirring until the butter is melted.
Reduce the heat to moderate, add the flour mixture, and cook the mixture, beating it with a wooden spoon, until it pulls away from the side of the pan, forming a ball.
Transfer the mixture to a bowl and with an electric mixer at high speed beat in the eggs, 1 at a time, beating well after each addition.
Drop the mixture by rounded tablespoons onto a buttered baking sheet, forming 12 mounds, baking the profiteroles in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until they are puffed and crisp, and let them cool on a rack.
The profiteroles may be made 1 day in advance and kept in an airtight container.
Reheat the profiteroles on a baking sheet in a preheated 375°F. oven for 5 minutes, or until they are crisp, and let them cool on the rack.
Make the chocolate sauce:
In a heatproof bowl set over a saucepan of simmering water melt the chocolate with the water and the cream, stirring until the mixture is smooth, and stir in the kahl?a. The sauce may be made 1 week in advance, kept covered and chilled, and reheated. Makes about 1 cup.
With a serrated knife cut each profiterole in half crosswise, discard any uncooked dough from the centers, and sandwich a small scoop (about 1 1/2 inch in diameter) of the ice cream between the top and bottom of each profiterole. Sprinkle the profiteroles with the confectioners' sugar, pour about 1/4 cup of the sauce onto each of 4 dessert plates, and arrange 3 profiteroles on each plate.
hope these help. enjoy.
Sushi on a long shiny tray,(not western, so), Beef tenderloin station, sliced thin, on soft shiny buns with sparkly horseradish in silver dishes, marinated veggies on skewers, black olives in between. Long island "black' ice teas, With black licorice swizzle sticks and Black forest cake and Spanish coffee for,dessert Good luck!
dont get much more western then str8 up burnt hotdogs over a camp fire,lol.........until they are black and shiny,get foot longs so u get the length
STICKS OF LICORICE
