Eggnog Crepe Ravioli

Ingredients

For the crepes:*

1 ½ cup of milk           ½ cup soda water

3 eggs                         6 TBL sugar

9 oz self rising flour      A pinch of salt

Butter                        

* You can buy ready made crepes at your local gourmet store, but we think that's cheating and recommend you make your own!!!

For the eggnog:

10 egg yolks                                          1 vanilla bean

25 oz sweetened condensed milk           7 oz pear liqueur (Poire William)

For the ravioli filling:

1 cup of milk chocolate drops        ½ cup of heavy whipping cream

1 table spoon of instant coffee       

For the garnish:

Dark chocolate shavings     Some melted chocolate

Method

Eggnog

Make the eggnog one day ahead. In a kitchen blender combine the egg yolk and scraped vanilla bean. Blend well at medium speed. While blending, add the sweetened condensed milk. Add the liqueur and blend at high speed for another minute. Poor the eggnog in a jar and let it rest overnight without putting the lid on.

Crepes

Make to crepes one day ahead. Combine the sifted flour, sugar and salt in a bowl. Make some room in the center of the flour and add the 3 eggs. Gently mix the flour with the egg with a wooden spoon. When the batter starts to thicken add some of the milk. Keep mixing the batter by adding the rest of the milk little by little. When everything is mixed add the soda water the same way you added the milk. Chill the batter in the refrigerator for at least 15 minutes before using. Bake the crepes in a crepe panbeing sure to use a generous amount of butter. When all crepes are made (about 15), cover them with foil wrap and place in the refrigerator.

Ravioli Filling

Heat up the heavy whipping cream and add the instant coffee. Add the milk chocolate drops ad stir until all is smooth. Cover and set aside till next day.

To Serve

Before serving, prepare the dessert plate by adding a thin layer of the eggnog. Take two crepes at a time and reheat in the microwave for about 1 minute. Cut the hot crepes in 2 inch ravioli squares. With a teaspoon, fill the center of the square with a little filling and add another square on top. Place the ravioli on the plates with eggnog and garnish with chocolate shavings and thin stripes of chocolate.

Bolo Preto

I was turned off even by the thought of it, until a few hours ago when I opened up an email from our very own Elaine, "The Gourmet Girl". She shared with me the most amazing family traditional fruit cake recipe from her Arubian Mother. She calls it "Black Cake", and I can’t wait to try it! The recipe is as follows, and you should start now if you want to be on time for Christmas, as it takes up to a MONTH to soak the fruit properly!

Shirley Giammetta's (Elaine's mom) Bolo Preto 

Makes one large loaf

Ingredients

1/2 cup chopped prunes                      1/2 cup raisins

1/2 cup chopped dried figs                  1/2 cup chopped dried dates

1/2 cup chopped dried cherries            1/2 cup chopped dried apricots

1/2 cup chopped dried peaches           1/4 cup chopped candied pineapple

1/4 cup chopped candied oranges       1/4 cup chopped candied lemons

1/4 cup chopped pecans                     1/2 cup cake flour (no need to add baking powder)

1/4 cup packed dark brown sugar       1/2 cup white sugar

1 stick sweet butter                             1/4 tsp salt

½ tsp vanilla                                        3 large eggs

1 Bottle of Amaretto (can also use brandy or cognac)

1 Bottle of Frangelico

Method

Preheat oven to 350 degrees.

Put fruits and nuts into a very large plastic container (DO NOT USE METAL)* Completely cover all the chopped fruits and nuts with the Frangelico and Amaretto. Cover tightly and put into a cool, dry spot. Let it soak for a minimum of one month, checking weekly to be sure that fruit remains completely covered with liquid. Add additional liquors as necessary.

After 30 days drain the excess liquid from the marinated fruit, reserving the liquid to use later. Cream together butter, sugar and vanilla. Beat eggs for 3 minutes on low. Add to the sugar/butter mixture to the eggs. Add salt to the flour, slowly incorporate flour into the fruit/nut mixture. Gradually add egg and butter mixture to the fruit until you have the consistency of a cake batter. If necessary, add additional flour, being careful not to add too much, as the fruit mixture will be very ‘wet.’

Lightly butter and flour baking pans. (I like to use the small individual loaf pans.) Pour batter into pans ¾ full. Cook until toothpick inserted comes out clean. Be sure to check on cakes periodically, if top begins to darken, cover with aluminum foil to prevent burning. Depending on the size of your pan cooking time can take up to an hour (bundt pan).

Cool cakes completely. Using toothpick, prick the top of the cakes and drizzle reserved liquor over cakes. Repeat until all liquor has been ‘soaked’ up.

***

WOW does that sound amazing or what? She has promised me a taste of it this year, and I am anxiously waiting! I have learned my lesson, always stay open minded, and never count a recipe out until you’ve tried every imaginable method. I am now a believer!

~Chef Brian