SAVORY CHOCOLATE NAPOLEON
For this recipe, I highly recommend that you use a bittersweet chocolate that has a cocoa content of 72 percent or higher. That usually means the chocolate will contain less sugar and have a stronger cocoa taste. This will give the finished hors d'oeuvre a nice contrast.
Provided by Food Network
Categories dessert
Time 15m
Yield 40 napoleons
Number Of Ingredients 6
Steps:
- Use an offset spatula to spread a 1/8-inch-thick layer of tempered chocolate over a sheet of acetate. When the chocolate begins to set but is not yet hard, use a sharp paring knife or rolling cutter to cut 1-inch squares. When the chocolate is set, peel off the acetate and break apart the chocolate squares.
- Place the softened cream cheese in the bowl of a stand mixer fitted with a paddle. Add the chives, paprika, salt and pepper and turn the mixer on medium speed. Mix just until combined.
- Place the cream cheese mixture in a pastry bag fitted with a star tip. Pipe a dollop of the cream cheese onto a chocolate square. Top with a square of chocolate. Pipe another dollop of cream cheese and cover with another square of chocolate. Viola!
EASY PEAR-AND-BERRY CRISP
This mouthwatering fruit crisp is lower in fat and calories, but not in flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Spread frozen berries in a single layer on a paper towel-lined baking sheet; thaw 30 minutes at room temperature.
- Make oatmeal topping: In a large bowl, mix together 1/4 cup flour, light-brown sugar, 2 tablespoons granulated sugar, allspice, and a pinch of salt. Stir in oats. Using a pastry blender, two knives, or your fingers, incorporate butter into flour mixture until large, moist clumps form. Refrigerate.
- In a large bowl, combine pears with lemon juice, thawed berries, 3 tablespoons granulated sugar, and 2 tablespoons flour; toss well. Transfer to a shallow 2-quart baking dish. Sprinkle evenly with chilled topping.
- Bake until fruit is tender and topping is golden, about 45 minutes. Cool at least 20 minutes. Serve with vanilla ice cream or frozen yogurt, if desired.
Nutrition Facts : Calories 242 g, Fat 7 g, Fiber 5 g, Protein 2 g
PEAR PECAN NAPOLEON
Steps:
- Pears: Place the pears, sugar, lemon juice, salt, and cinnamon in a large saute pan. Cook over medium-high heat, stirring occasionally, until the pears are soft and most of the liquid has evaporated, 10 to 15 minutes. Let cool.
- Pecan Paste: In a food processor, finely grind the pecans and granulated sugar. Place the pecan mixture in a small bowl and add the water, orange zest, and salt. Mix just until combined.
- Puff Pastry: On a lightly floured work surface, roll the piece of puff pastry into a 16-inch square. Cut into 4 rectangles, each 4 inches wide by 16 inches long. With a fork, pierce small holes all over the pastry. Place the rectangles on two baking sheets. Freeze or refrigerate until firm.
- Preheat the oven to 375 degrees.
- Place a second baking sheet or an inverted wire mesh rack on top of the puff pastry to prevent it from rising as it bakes. Bake until golden brown, 10-15 minutes. Cool to room temperature.
- Assembly: Spread 1/3 of the pecan paste on one of the rectangles of puff pastry. Carefully layer 1/3 of the pears over the pecan paste. Layer two more pieces of pastry with the remaining pecan paste and pears in the same manner. Using a wide metal spatula, carefully stack these three pieces of pastry.
- In a small bowl mix together the sugar and the cinnamon. Dust the fourth piece of puff pastry with the cinnamon sugar and place it on top of the stacked layers of pastry.Using a serrated knife and a gentle sawing motion, trim the edges of the napoleon so that they are even. In the same manner, cut the napoleon into 8 pieces and serve a portion on each of 8 plates.
KAITAFI FRUIT NAPOLEON
Steps:
- Preheat the oven to 300 degrees F.
- In a medium bowl, combine the kaitafi with the butter, and 1/3 cup sugar to form patties about 3 inches in diameter. You will need 3 to 4 of these. Place them on a greased sheet pan. Sprinkle 1 tablespoon of the remaining sugar over the "disks". Bake for 15 to 20 minutes or until sugar has caramelized. In a small bowl, combine the fruit with a tablespoon of sugar and reserve. Begin to plate by placing 1 slice of kiwi on the bottom (to prevent it from sliding) and layer the napoleon by putting 1 disk and then fruit. Continue to desired height. Drizzle with dark and white chocolate sauce. Serve.
BERRY NAPOLEONS WITH SUGARED WONTON WRAPPERS
Provided by Robin Miller : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Arrange wonton wrappers on prepared baking sheet and spray the surface with cooking spray. Sprinkle sugar over wontons. Bake 5 minutes, until golden brown. Remove wontons from oven and arrange 4 on a serving platter (or individual dessert dishes). Top each wonton with 2 tablespoons whipped topping and then 2 tablespoons berries. Top with second wonton wrapper. Repeat layers (whipped topping, berries, wonton wrapper). Sift confectioners' sugar over top layer. Serve immediately.
BEET AND PEAR NAPOLEONS WITH GINGER JUICE VINAIGRETTE
Provided by Edward Lee
Categories Salad Ginger Side Vegetarian Pear Beet Healthy Tarragon Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F with rack in middle.
- Wrap beets in foil and roast until tender, about 1 1/2 hours. Let stand until cool enough to handle, then slice crosswise into 1/4-inch-thick rounds. Cool completely.
- Meanwhile, finely grate ginger with a Microplane over a kitchen-towel-lined bowl. Carefully gather towel around ginger and squeeze until you have 2 tablespoons ginger juice. Whisk in orange juice, sugar, and oil. Season with salt and pepper. Divide vinaigrette evenly between 2 small bowls.
- Cut pears lengthwise around core into 1/4-inch-thick slices. Cut out 18 rounds from slices using cookie cutter and put in one bowl of vinaigrette.
- Cut out 18 rounds from beet slices and put in other bowl. Toss pears and beets with vinaigrette to coat well.
- To assemble napoleons, put 1 beet round on each of 6 plates (see cooks' note, below) and top with a tarragon leaf. Top with 1 pear round, then another tarragon leaf. Repeat layering 2 more times. Discard vinaigrette used for beets.
- Toss greens with some of remaining vinaigrette and place around each napoleon. Finely grate apple (including skin) into a bowl. Spoon a heaping teaspoon apple on top of each napoleon, then sprinkle with sea salt and poppy seeds. Drizzle with more vinaigrette if desired.
BERRY NAPOLEONS
Categories Berry Dairy Dessert Bake Quick & Easy Frozen Dessert Raspberry Strawberry Spring Summer Bon Appétit
Yield Serves 2
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Roll out pastry on lightly floured surface to 12-inch square. Cut out two 4x5-inch rectangles and transfer to ungreased cookie sheet (reserve remaining pastry for another use). Brush pastries with glaze. Mix sugar and 1/4 teaspoon cardamom and sprinkle over pastries. Bake until puffed and brown, about 20 minutes. Transfer to rack and cool.
- Drain syrup from raspberries into heavy small saucepan. Boil until thickened slightly, about 4 minutes. Combine raspberries and sliced strawberries in small bowl. Add reduced syrup and remaining 1/4 teaspoon cardamom. (Berry mixture can be prepared 2 hours ahead. Cover and refrigerate.)
- Split each pastry into 2 layers. Place bottoms on plates. Layer with frozen yogurt, some of berry mixture, then pastry tops. Spoon a few berries atop each pastry and serve.
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