Swan Terrace Chocolate Beggars Purses With Raspberries Food

DUCK-FILLED BEGGAR'S PURSES

Steps:

• Preheat oven to 400 degrees.
• Roast the duck: Score fatty skin on duck breasts and place on roasting pan, fat side up.
• Roast in preheated oven 30 minutes.
• When cool, discard the skin, bones and fat. Reduce oven temperature to 350 degrees.
• Make the filling: Chop the meat finely. In a large bowl, combine chopped duck with cranberries, raisins, rosemary, salt and pepper.
• Prepare the chives: Blanch chives for 3 minutes in boiling water.
• Drain and plunge into ice water.
• Drain and let dry.
• Assembly: Place one sheet of phyllo dough on a clean surface.
• Cover remaining dough with damp dish towel. Brush dough with butter, then top with another sheet of phyllo.
• Brush with butter and repeat until you have four layers.
• Cut the phyllo into six squares.
• Place tablespoon of filling in center of each square.
• Pull corners to the center, pinching dough in center to close over filling.
• Tie each bundle with a single chive.
• Snip dough one inch above the chive ribbon so all tops are even.
• Bake the purses: Place the purses on baking sheets and bake in 350-degree
• oven for 10 to 15 minutes until golden brown.

CREPE SUCREE BEGGAR'S PURSES

Steps:

• To make the crepes: Place the flour in a bowl, and add the eggs, sugar, vanilla, and 1/2 cup of the milk. Whisk slowly until a smooth batter forms. Add remaining 1 cup milk, and whisk to combine. Cover, and refrigerate batter for 30 minutes or overnight. Just before using, whisk in melted butter.
• Heat a 6-inch crepe pan, either well seasoned or with a nonstick surface, over medium heat. The pan is ready when a drop of water dances on the hot surface. Hold pan in one hand, tilting it slightly. Using a small ladle, pour about 2 tablespoons batter into pan where sides and bottom meet. Turn pan in a circular motion to spread batter evenly. The amount of batter used should just coat bottom of pan. Any excess should be poured back into bowl.
• Cook the crepe until edges begin to brown, 2 to 3 minutes. Flip, and cook 10 to 15 seconds more. Slide onto a plate. The surface of the crepe should be medium brown in color. (If, after cooking 2 crepes, the color is too dark or too light, adjust heat accordingly. At the same point, if the crepes are too thick, thin batter with milk.) Repeat with remaining batter, stacking crepes on top of one another until all the batter is used. Allow crepes to cool.
• To make lemon-zest strips: Using a channel knife and working from top to bottom, remove long strips from lemons. Try to keep the strips as intact as possible to yield about three strips (each 4 inches long) from each lemon. Bring a medium pot of water to a boil. Add lemon strips, and blanch for 30 seconds. Remove, and pat dry.
• To make the purses: Place a crepe on a clean work surface. Fill with about 1 tablespoon creme patissiere. Gather edges of crepe up and around filling, creating a "beggar's purse." Tie purse closed with lemon-zest strip. Repeat with remaining crepes, creme patissiere, and lemon zest strips. If desired, reserve a few crepes to fill with berries when plating.
• To serve, arrange purses on plates. Decorate plates with sauce au chocolate, raspberry coulis, or creme anglaise, if desired, and berries. An unfilled crepe, if using, can be folded and filled with diced berries.

CHOCOLATE BEGGAR'S PURSE

Steps:

• Coat bottom and sides of 9x9-inch baking pan with nonstick cooking spray. Combine brownie mix, oil, water and eggs. Beat 50 strokes. Bake according to directions on box, 350 for 30 minutes. Cool. Cut into 8 squares.
• On a lightly greased baking sheet, separate dough into 8 rectangles. Firmly press perforations to seal. Place one brownie in the center of each rectangle.
• Stir peanut butter and sugar in small bowl to blend.
• Top brownies with 1 heaping tablespoon chocolate frosting and 1 tablespoon peanut butter mixture.
• Pull four corners of dough to center of chocolate mixture. Twist firmly to form top of purse.
• Bake at 350 for 20-25 minutes, or until lightly golden. Let cool at least 15 minutes before serving, but serve slightly warm.
• When serving, cut each "purse" in half, displaying the inside. Add a scoop of vanilla ice cream, and drizzle with chocolate syrup.

BEGGARS' PURSES

Steps:

• Make crêpe batter:
• Melt butter in a 10-inch nonstick skillet over medium heat and set aside 2 tablespoons for cooking crêpes. Continue to cook butter remaining in skillet until it has a nutty fragrance and is golden brown, about 2 minutes. Blend brown butter with remaining crêpeingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
• Blend brown butter with remaining crêpe ingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
• Blanch whole chives:
• Blanch chives in a small saucepan of boiling water 10 seconds. Drain and plunge into an ice bath. Pat dry.
• Make crêpes:
• Lightly brush skillet with butter, then heat over medium-high heat until hot but not smoking. Stir batter. With skillet off heat, add a scant 1/4 cup batter, tilting and rotating skillet to coat bottom. (If batter sets too fast, reduce heat slightly.) Cook until golden around edges, 15 to 30 seconds. Loosen with a heatproof plastic spatula, then flip crêpe over with your fingertips. Cook until underside is set, about 30 seconds. Slide onto a plate. Make more crêpes, brushing skillet with butter and stacking crêpes on plate.
• Assemble purses:
• Top each crêpe, browned side up, with about 1 1/2 tablespoons sour cream and 2 teaspoon caviar. Gather crêpe around filling and tie 1 or 2 blanched chives in a knot to close purse. Trim ends of chives if necessary.

CHOCOLATE-PEANUT BUTTER PHYLLO PURSES

Steps:

• For brownies:
• Preheat oven to 375°F. Butter 13x9x2-inch baking pan. Line bottom of pan with parchment paper. Melt chocolate and butter in heavy medium saucepan over low heat, stirring occasionally. Remove from heat. Using electric mixer, beat egg yolks and 1/4 cup sugar in large bowl until thick and pale. Stir chocolate mixture into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Carefully fold egg whites into chocolate mixture. Transfer batter to prepared pan. Bake until toothpick inserted into center comes out clean, about 15 minutes. Press down edges until even with middle of brownies. Cool completely. Using 2 1/4-inch-diameter cookie cutter, cut out 12 rounds. (Can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.)
• For ganache:
• Bring 1/4 cup whipping cream and vanilla extract to boil in heavy medium saucepan over medium heat. Remove from heat. Add chopped chocolate and whisk until completely melted. Refrigerate ganache until firm, about 1 hour. (Ganache can be prepared up to 2 days ahead. Cover and keep refrigerated.)
• Preheat oven to 400°F. Lightly butter rimmed baking sheet. Stir peanut butter and 4 teaspoons sugar in small bowl to blend. Cut each phyllo sheet in half crosswise to form twelve 13x81/2-inch strips. Place 1 phyllo strip vertically on work surface. Brush with melted butter. Place second phyllo strip horizontally across first, forming cross; brush with butter. Stack 2 brownies in center of pastry. Top brownies with 1 tablespoon ganache and 1 tablespoon peanut butter mixture. Gather ends of phyllo strips together over brownies to form purse. Twist ends closed. Brush purse with melted butter and place on prepared baking sheet. Repeat with remaining ingredients to form total of 6 purses. (Can be made 1 day ahead. Cover and chill.) Bake until golden brown, about 15 minutes. Serve with ice cream.