Pralines And Cream Cocktail Food

CREAMY PECAN PRALINES

Steps:

• Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
• Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.

PRALINES AND CREAM COCKTAIL

Steps:

• combine all the ingredients except the pecans in a blender and blend until thick and smooth.
• Pour into a stemmed glass and garnish with pecan pieces.
• Serve immediately with a straw or spoon. This is not a beverage that can be sipped delicately!

CREAMY NEW ORLEANS PRALINES

Steps:

• In a medium saucepan, combine the brown sugar, granulated sugar, cream, milk, butter, and salt. Cook over medium heat, stirring constantly, to 230°F Lower heat slightly if the mixture threatens to boil over.
• Add the pecans and continue cooking, stirring constantly, to 236°F The mixture should form a soft ball when a little is dropped in cold water. Remove from the heat and add vanilla; let stand for about 5 minutes. Stir with a wooden spoon until the mixture is thickened and slightly creamy, about 1 to 1 1/2 minutes.
• Using a tablespoon or small cookie scoop, spoon the pralines onto a sheet of parchment paper or waxed paper. If the mixture becomes grainy, heat and stir over medium heat for a few seconds, or until it can be easily scooped and dropped.
• Optional Toasted Pecans:.
• Heat oven to 350°. Spread chopped pecans out on a large baking sheet. Bake for about 5 minutes, or until the chopped pecans are lightly browned and aromatic. This can also be achieved by microwaving pecans on a microwave-safe plate in 30 second increments.

CHAMBORD TRUFFLE COCKTAIL

Steps:

• Mix together and pour into a shot glass.

STRAWBERRIES AND CREAM COCKTAIL

Steps:

• Blend ingredients except strawberries with 2 cups crushed ice at high speed.
• Add strawberries and blend for 10 seconds.
• Serve in a parfait glass with a straw and garnish with a fresh strawberry.

CHOCOLATE ORANGE CREAM COCKTAIL

Steps:

• Mix two parts bittersweet chocolate powder and one part superfine sugar on a small plate. Rub the outside rim of a martini glass with water and then dip the outside rim into the chocolate-sugar mixture. Set aside.
• Add Godiva liqueur and Bailey's to a shaker filled two-thirds with ice. Shake for 30 seconds and strain into martini glass. Float Gran Marnier Centenaire over the top and garnish with orange twist.

PRALINES AND CREAM COCKTAIL

Steps:

• Add all ingredients expect the pecans into a blender and blend until smooth.
• Pour into a snifter and garnish with a dollop of whipped cream and pecan pieces.
• Serve with a straw and a spoon. They're quite thick.