Creepy Spiders Filled With Apricot Jam And Chocolate Almond Croquant Food

CHOCOLATE ALMOND APRICOT BRITTLE

Steps:

• Grease a rimmed baking sheet with vegetable oil. In a small bowl, toss together the almonds, chocolate chips, and apricots. Put them on the baking sheet, spreading them out into an even single layer across the entire baking sheet.
• In a medium saucepan stir together the sugar and the water. Cook over medium-high heat, stirring until sugar dissolves. Do not stir after that. Instead, using a pastry brush dipped in water, brush the sides of the pan a few times to incorporate any sugar that has stuck to the sides of the pan. Continue cooking until the sugar syrup turns golden brown, about 15 to 20 minutes. Carefully pour the caramelized sugar over the nut mixture on the
• cookie sheet. Also, be careful not to move the cookie sheet after the sugar has been poured. The baking sheet will be very hot in the beginning. Let cool for at least 2 hours.
• Break the brittle into pieces and place on a serving dish.

INFESTED COCONUT TAPIOCA-FILLED CHOCOLATE SPIDERS

Steps:

• For the filling: Place the tapioca in a pot of water and bring to a boil; cook at a boil until clear, then drain the tapioca. Add the coconut puree to desired consistency.
• For the shell: Melt the chocolate and pour it into the chocolate molds, and then knock them carefully on a hard surface to release any air bubbles. Pour the excess chocolate back into the bowl of warmed chocolate. Scrape the flat portion of the mold to clean off the molds. Cool the shells to harden completely.
• Pour the tapioca into the chocolate molds. Pour more chocolate over the filling, and scrape the excess again, then place the molds in the refrigerator to cool and set up completely.
• To make the chocolate legs, drizzle some melted chocolate on wax paper in long strands, then freeze. Break the chocolate strands into pieces and stick them on the sides of the spiders using some melted chocolate as the glue.

ALMOND CROQUANT PARFAIT

Steps:

• Parfait:
• Have ready a lightly oiled baking sheet. In a small, very clean, heavy saucepan, combine the water and the sugar and stir together over low heat until the granules of sugar have dissolved and the liquid appears clear. Increase the heat to high and simmer the mixture until syrupy and golden brown. Be careful not to overcook and burn the caramel. If crystals form on the sides of the pan, remove them by swirling the liquid in the pan, never stir the caramel with a utensil. Add the toasted almonds, swirl to mix and remove from the heat. Immediately pour the almond croquant onto the oiled baking sheet and allow to cool until quite brittle. Remove to a cutting board and, with a sharp heavy knife, chop coarsely.
• Line the base of an 8 by 12-inch baking pan with parchment paper and set aside. In a medium stainless steel bowl set over a saucepan of gently simmering water, combine the confectioners' sugar and the egg yolks, and whisk constantly for 4 to 5 minutes, or until the mixture will hold a ribbon when the beater is lifted away. Remove from the heat and leave to cool for 5 minutes. In another bowl, whip the cream with the vanilla to soft peaks. With a large rubber spatula, gently fold the yolk mixture into the whipped cream, then fold in the crushed almond croquant. Pour the parfait into the prepared baking pan and freeze until solid.
• Creme Anglais:
• In a medium heavy saucepan, combine the whipping cream with the vanilla bean and bring to the boil. Remove from the heat, cover, and allow to steep for 10 minutes. In a large stainless steel bowl, beat the egg yolks and the sugar together until pale and thickened. Very slowly whisk the hot cream into the yolk mixture. Set the bowl of custard mixture over a medium saucepan of barely simmering water and stir continuously with a wooden spoon until the mixture thickens enough to coat the back of the spoon. Strain the mixture through a fine sieve into another bowl and refrigerate until chilled.
• Preheat a broiler to high heat. With a sharp knife, cut the frozen parfait into 4 by 4-inch squares. Place a parfait square in the center of each of 6 ovenproof dessert plates. Cover the parfait with sliced strawberries, top with an even layer of the other berries, and spoon some of the creme Anglaise over the top. Two at a time, place the dessert plates under the hot broiler until the creme is golden brown and bubbling. Turn the plates once or twice as necessary so that they brown evenly. Garnish the plates with mint sprigs and serve immediately.

APRICOT JAM

Steps:

• Toss the apricots, sugar, lemon zest and juice and vanilla in a large saucepan to combine, then mash slightly to release some of the apricot juice. Set aside for 10 minutes to allow the apricots to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
• Place the saucepan over medium-high heat. (See Cook's Note for suggested add-in.) Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 35 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or a spoon through the jam. If it holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, tightly covered. The jam will keep in the refrigerator for up to 6 months.

CREEPY SPIDERS

Steps:

• In a large bowl, combine the cake mix, butter and egg (dough will be stiff). Shape into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks., Spread a heaping teaspoonful of frosting over the bottom of half of the cookies. Place four licorice pieces on each side of cookies for spider legs; top with remaining cookies. For eyes, attach two red-hot candies with frosting to top of spider.

ALMOND CROQUANT

Steps:

• Brush a 9-by-13-inch rimmed baking sheet with butter; set aside. Combine sugar and corn syrup in a saucepan. Bring to a boil, stirring until sugar has dissolved. Using a pastry brush dipped in water, brush away any sugar crystals on side of pan to prevent recrystallization. Cook, swirling occasionally, until mixture reaches soft-ball stage on a candy thermometer (238 degrees).
• Stir in almonds; cook, stirring occasionally, until mixture is light amber in color.
• Pour mixture onto prepared baking sheet; spread quickly into a 1/4-inch-thick layer with an oiled metal spatula. Let sit 2 minutes before cutting, if desired, with a sharp, oiled knife. (Or let cool completely before breaking into pieces.) Set sheet aside until completely cool. Store in an airtight container at room temperature for up to 1 month.