Cocktail Napoleons Recipes

Steps:

• In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 1 minute longer., Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Stir in 1 tablespoon butter and vanilla. Cool to room temperature without stirring. Refrigerate until chilled., Unfold puff pastry; place on an ungreased baking sheet. Prick dough thoroughly with a fork. Bake according to package directions. Remove to a wire rack to cool., In a small bowl, beat cream until stiff peaks form. Fold into custard. Use a fork to split pastry in half horizontally. Spread filling over the bottom half; replace top. Cover and freeze for 4 hours or until firm. , Cut into 1-1/2x1-in. rectangles. In a microwave, melt chocolate and remaining butter; stir until smooth. Drizzle over pastries. Freeze until serving.

Steps:

• Sprinkle each sugar cube with 2 dashes of bitters. Place 1 sugar cube in each of 6 champagne flutes. Pour 1 teaspoon Cognac over each sugar cube. Add 1 tablespoon Grand Marnier to each glass. Fill glasses with champagne. Garnish glasses with orange peel strips and serve.

Steps:

• Preheat oven according to pastry package directions.
• Roll out the pastry dough on a prepared cookie sheet and score the dough in twenty four rectangles.
• Bake according to package directions.
• Peel, boil or steam, and mash the potatoes, using some of the potato cooking water if necessary.
• While the pastry is baking, divide the mashed potatoes into two bowls.
• Mix the carrot puree and half the garlic and horseradish into one bowl, the fennel puree and the other half of the garlic and horseradish into the other; season both with salt and pepper and keep hot.
• Combine the sour cream, whipped cream and horseradish and place in a squeeze bottle with a narrow tip (or a pastry bag) and reserve.
• As soon as the pastry comes out of the oven, using a pizza cutter, slice the pastry into the 24 rectangles.
• Working quickly, spread eight rectangles with the fennel/potato mixture, top with.
• a thin layer of smoked salmon and another pastry rectangle.
• Now repeat, spreading the second layer with the carrot/potato mixture and smoked salmon.
• Top with the third series of pastry rectangles.
• Arrange the Napoleans on a serving tray.
• Pipe thin diagonal lines of the horseradish cream on the top of each.
• Garnish the tray with the fennel fronds and carrot curls.

Steps:

• Combine all ingredients, except the peel, in a mixing glass and stir well. Strain into a cocktail glass. Twist the peel over the drink to release the oil and then drop the peel in.