Deep Powder Punch Food

DEEP CHOCOLATE SCOOTERS

Steps:

• Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.
• Combine the raisins and brandy in a small saucepan and warm over low heat. Set aside to cool
• Combine the unsweetened and bittersweet chocolates with the butter in a heavy saucepan and place over low heat, stirring occasionally, until melted and smooth. Set aside to cool.
• Stir together the flour, baking powder and salt in a bowl and set aside. Beat the eggs and sugar until pale and thick, about 5 minutes. Beat in the vanilla and espresso.
• Pour in the melted chocolate and fold to combine. Then fold in the dry ingredients. Stir in the chocolate chips and raisins. The dough will be quite loose.
• Spoon about a tablespoon of batter for each cookie onto the lined cookie sheets. Bake 6 to 8 minutes, until the tops are cracked and shiny and the cookies slightly puffed. Let cool on the cookie sheet and then transfer to racks.

HONEY PUNCH

Steps:

• Dissolve 1/2 cup honey in 1/2 cup boiling water. Let cool, then pour into a pitcher; add the juice of 2 lemons, 2 cups apricot nectar and 1 cup vodka, if desired. Chill. Add a bottle of sparkling apple juice to the pitcher. Serve over ice with lemon slices.

MAGIC POTION PUNCH

Steps:

• To an 8 oz. cup, add 1/8 cup lemonade and then 1/8 cup grape juice.
• Combine 3/4 cup lemon-lime soda to the lemonade and grape juice.
• Add the JELL-O and watch the magic happen!

DEEP FRIED WONTON RAVIOLIS

Steps:

• Add berries, sugar and water to a hot saucepan. Allow mixture to come to a boil and then cook for approximately 3 minutes or until berries can be mashed. Remove from heat.
• Strain the berry mixture into a bowl, pushing with a wooden spoon. Allow to cool. Can be stored in a squeeze bottle in the refrigerator for up to two weeks.
• Stuff one wonton wrapper with 1/6 of the chocolate chips. Paint water on the edges, seal in a triangle shape, crimp lightly with a fork to ensure seal. Repeat with all six wonton skins.
• In a large pot (or in a deep fat fryer) heat 3 inches of canola oil to 350 degrees. Using a spider or a slotted spoon, add the stuffed wontons to the oil and fry until golden on both sides. Remove to drain on paper towels.
• Place the chopped chocolate in a small bowl. Heat heavy cream to a simmer and add to the chocolate stirring until the chocolate melts. Add Grand Marnier to taste.
• Arrange wontons on a plate. Top with the coulis and chocolate.

PONCHE DE FRUTAS (FRUIT PUNCH)

Steps:

• Juice of 3 oranges Juice of 3 lemons 2 apples, peeled, cored and sliced 1/2 pineapple, peeled, cored and sliced 1/2 cup sugar, or to taste 1/2 pound grapes 1/2 pound plums, pitted 1 quart strong tea, chilled 1 quart crushed ice 1 quart soda water, optional.

DRAGON'S BLOOD PUNCH (NON-ALCOHOLIC)

Steps:

• Combine all ingredients in a large punch bowl or pot. Add ice and stir.
• For grown up version, add 4 cups berry vodka and 1/2 cup orange liqueur.
• Ladle into serving glasses.