Napolons Bane Cocktail Food

BLUE LAGOON COCKTAILS

Steps:

• Combine 6 ounces each coconut rum and blue curacao, 3 ounces lemon juice and 2 tablespoons superfine sugar in a cocktail shaker filled with ice. Shake until very cold, then strain into 6 short glasses filled with ice. Garnish each with a maraschino cherry, pineapple wedge, orange slice and a drink umbrella.

NAPOLEONS

Steps:

• On a lightly floured surface roll out the pastry to 1/16-inch thick. Transfer pastry to a parchment-lined sheet pan and trim edges. With a fork prick surface all over and chill for 30 minutes. Pre-heat oven to 400 degrees. Cover pastry with a second piece of parchment paper and weight down with a second sheet pan. Bake pastry for 10 minutes. Remove top sheet pan and parchment and continue to bake for another 10 to 15 minutes or until golden brown. Transfer pastry to a cooling rack.
• Make the filling: In a heavy saucepan combine the heavy cream, milk, and sugar. Using a knife scrape the seeds of the vanilla bean into the milk mixture and add the whole bean. Bring to a boil. Remove pan from heat and allow to steep for one hour. Discard the bean or reserve for another use.
• Pre-heat the oven to 300 degrees. Whisk the yolks into the cooled milk mixture and strain through a fine sieve into a 9 x 13-inch baking dish. Place the dish in a larger roasting pan and add enough hot water to reach halfway up the side of the dish. Bake custard for 3/4 to 1 hour until a knife inserted in the center comes out clean. let cool; cover and chill for several hours or overnight. To assemble: Transfer pastry to a flat surface. Using a ruler measure out three 3 1/2 x 11-inch strips. With a serrated knife carefully cut the pastry using a gentle sawing motion. With a paring knife cut the custard into two 3 1/2 x 11-inch strips and cut each strip in half crosswise. With a long, wide offset spatula transfer a piece of custard onto a strip of pastry, covering half of it. Transfer a second piece of custard to fill the first layer. Top with a second strip of pastry, smooth side up, and repeat process. If necessary, smooth the sides of the napoleon with a knife so that they are stacked neatly.
• Using a serrated knife carefully slice the napoleon into individual serving pieces. Sift confectioner's sugar over the napoleon to form a thick coating. Heat skewers on stovetop burner until red-hot and brand the sugar with cross hatch marks.
• Recommended drink: 1993 Passito di Pantelleria, Nuova Agricoltura

NAPOLéON'S BANE COCKTAIL

Steps:

• In a cocktail shaker, add all the ingredients, except for the lime slice, and shake for 15 seconds.
• Strain the cocktail into a frosted 9-ounce crystal tumbler, then drop in 2 or 3 of the ice cubes.
• Garnish with a lime slice.

NAPOLEON'S HAT COOKIES (NAPOLEONSHATTE)

Steps:

• Mix together flour and shifted icing sugar.
• Cut the butter in small pices and cut it into the flour/sugar mix until the texture is coarse.
• Add the egg yolk and water and quickly work the dough together.
• Place the dough in the fridge for at least 30 minute.
• Roll the marzipan into 40 small balls, set aside.
• Heat oven to 400°F.
• Roll out the cold dough on a workspace dusted with flour until the dough is very thin (0.1 inch). It should be as thin as possible without breaking.
• Use a cup or round cookie cutter with 2 inch diameter and cut out 40 round cookies. Gather and roll out cookie dough repeatedly as you go along to use up all dough.
• Place one marzipan roll in the middle of each round cookie.
• Gather the round cookie dough with three fingers and press around the marzipan ball; the form of the cookie should now look like Napoleon's hat (3 flaps sticking out).
• Place the 'hats' on baking sheets lined with parchment paper and bake for 8 min until sligtly golden.
• Let cool.
• Melt chocolate over a double boiler and dip the three flaps of the hat in the chocolate.
• Cool and enjoy!

NAPOLEON CHAMPAGNE COCKTAIL

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.