FREE Recipes from Emeril!

mayor · #1 (**permalink**) 02-07-2002, 01:38 AM

Hey Gang,

There is an announcement at the top of the forums, but I thought I'd mention it again here. We've got a new feature at DealofDay.com. If you go to the main page of the site and look in the left hand column, you'll see an image with Emeril Lagasse. Click on him and you'll get a new recipe every day! Nifty, huh?

Also, here are some recipes they have given us to post here for you to enjoy. So, enjoy!

Mayor

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KICK VALENTINE’S DAY UP A NOTCH
EMERIL’S SPECIAL SWEETS FOR YOUR LOVED ONE

WHITE CHOCOLATE POTS DE CRÈME
From Chef Emeril Lagasse

ingredients
1 cup heavy cream
3/4 cup whole milk
12 ounces white chocolate, finely chopped
6 egg yolks
1 cup Pomegranate Sauce
1 1/2 dozen Florentine Cookies

preparation instructions
Combine the cream and milk in a heavy bottom, 2 quart saucepan. Place over medium heat and bring to a boil. Bring the water in a double boiler to a simmer. Place the chocolate in the top half and stir with a rubber spatula until melted. Whisk the egg yolks into the melted chocolate. Slowly pour the boiling cream mixture into the chocolate, whisking constantly. Bring to a temperature of 160 degrees, about 3 1/2 to 4 minutes. Remove from the heat and transfer to a stainless steel bowl. Cool in an ice bath, stirring constantly with a wire whisk to a temperature of 90&

Yield: 8 servings

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CHOCOLATE CREPES WITH FRESH STRAWBERRIES
From Chef Emeril Lagasse

ingredients

For the crepes:
1 1/2 cups flour
1/2 cup cocoa powder
6 tablespoons confectioners’ sugar
Pinch salt
2 tablespoons vegetable oil
2 cups milk
2 large eggs
1/2 teaspoon pure vanilla extract
Vegetable oil, as needed for cooking
16 (6-inch) squares parchment or waxed paper
For the filling:
1 pound cream cheese, at room temperature
1/2 cup sour cream
1/2 cup confectioners’ sugar
1/2 cup pureed fresh strawberries
1 teaspoon pure vanilla extract
For the sauce:
1/2 stick butter
1 1/2 cups sugar
1 pound fresh strawberries, washed, stemmed and quartered
1/4 cup strawberry liqueur
1 cup chocolate sauce, store bought or home made

preparation instructions
For the crepes:

Combine the flour, cocoa powder, sugar and salt in a large mixing bowl. In a medium size mixing bowl, combine the butter, milk, eggs and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Refrigerate for 1 hour.

Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat. When the pan is hot, remove from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the process until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside.

For the filling:

In the bowl of an electric mixer fitted with a paddle, beat the cream cheese until smooth. Add the sour cream, sugar, strawberries and vanilla. Beat until smooth, scraping down the sides of the bowl as needed. Put 3 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly. Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour. In a large sauté pan, over medium-high heat, melt the butter. Add the sugar and cook, stirring, for 2 minutes. Add the strawberries and continue to cook for 1 minute. Add the liqueur and simmer for 2 minutes. Add the chocolate sauce and continue to cook for 1 minute. Add 8 of the filled crepes to the pan and cook for 1 minute, basting with the sauce. Remove the crepes from the pan, set aside and keep warm. Add the remaining crepes and cook for 1 minute, basting with the sauce.

To serve, crisscross 2 crepes on each dessert plate and drizzle with the sauce.

Yield: 8 servings

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BANANA CHOCOLATE BREAD PUDDING WITH MINT CRÈME ANGLAISE
From Chef Emeril Lagasse

ingredients

4 tablespoons (1/2 stick) unsalted butter, melted (1/4 cup)
4 large eggs, lightly beaten
1 cup light brown sugar
3 cups heavy cream
1 cup milk
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
2 ripe bananas, mashed
1/2 cup pecan pieces
6 cups day-old bread cubes (1/2-inch)
6 ounces bittersweet chocolate chopped
2 1/2 cups Mint Crème Anglaise
1 cup heavy cream, whipped with 1/2 teaspoon vanilla and 2 teaspoons granulated sugar
Confectioners’ sugar

preparation instructions
Preheat the oven to 350ºF. Brush a baking dish (about 10 x 14 inches) with 2 tablespoons of the butter.

In a large bowl whisk together the eggs, brown sugar, cream, and milk. Add the vanilla, cinnamon, bananas, pecans, bread, and chocolate and stir to blend thoroughly.

Stir in the remaining 2 tablespoons butter into the pudding mixture and pour into the baking dish. Bake until firm, for about 1 hour. Remove from the oven and allow the pudding to cool on a rack until just warm before cutting into squares.

To serve, spread about 2 tablespoons of the Mint Crème Anglaise on each plate and top with a square of the pudding. Add a dollop of whipped cream, and dust with confectioners’ sugar.

Yield: 15 servings

Click here for more recipes and cooking tips from Chef Emeril.

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