Chef Erwin's Specials
for September 6
Lunch
Mon-Fri 11:30 am - 4:00 pm
Dinner
Mon-Thur 4:00 pm - 10:00 pm
Fri-Sat 4:00 pm - 10:30 pm
Sun 4:00 pm - 9:00 pm
Yield: 21 3 ½ oz portions.
12 oz dark chocolate
4 Cups heavy Cream
6 Tbsp granulated sugar
1 Tbsp pure vanilla (extract)
12 egg yolks
8 oz hazelnut spread (Brand: Ferrero Is The Cats Meow)
After Eights Mint Shortbread Cookies
Yield: 140 half-ounce cookies
1 Lbs unsalted butter
1 Cup powdered sugar
1 Tbsp pure vanilla (extract)
2 Tsp baking powder
3 Cups chopped After Eights mints
5 Cups FlourIn a double boiler heat cream, sugar, chocolate, vanilla, and hazelnut spread until hot but not boiling. “Temper” egg yokes by whisking half cup of heated chocolate cream mixture with egg yolks then whisk egg yokes back into double boiler. Strain mixture through cheesecloth or fine mesh strainer. Fill into ramekins – we use 3 ½ oz demi tasse cups – and bake in water baths, covered with aluminum foil for approximately 30 minutes at 350º F. Center should be slightly soft. Chill Overnight.
Sprinkle granulated sugar over Crème Brule and caramelize with blow torch or under your broiler. Served with a dollop of unsweetened whipped cream, fresh mint, and After Eights short bread cookies.
If at first you don’t succeed, regain your composure at E & E’s.
Guten Appetit,
Chef Erwin