Chocolate Mousse

6 oz (12 Tbsp) semi sweet chocolate chips
2 oz crème de cacoa
2 oz water, crème de menthe, or peppermint tea
melt in microwave until smooth
3 Tbsp sugar
Add and stir until glossy
Cool mixture
2 cups Whipping cream
½ tsp vannila
Whip
Fold whipped cream with chocolate
Refrigerate several hours or overnight. Or freeze.

Source: Mark

Note: A whip cream stabilizer is a good idea to give the dessert a better consistency.

Creme brulée

1 quart heavy cream
1 vanilla bean split and scraped (or 3 tsp of extract added at end)
1 cup sugar
6 large egg yolks
hot water

Source: Mark
Serves: 6 (though one whole serving may be too rich for many people)

place cream and vanilla (if using bean) into medium saucepan over medium/high heat. bring to boil
Remove from heat, cover and sit 10-15 minutes. Remove vanilla bean
Whisk egg yolks with 1/2 cup sugar until lightened.
Add cream a little at a time
Pour into 6 7-8 oz ramekins
Place ramekins into large dish and pour hot water half way up the sides of the dish
Bake 40-45 minutes. Should be set but still trembling
Remove from water and refrigerate at least 2 hours

To Serve:
Remove from fridge 30 minutes prior to browning
Divide sugar amongst remaining ramekins and melt sugar with torch
Let sit 5 minutes

Brownie Pudding Cake

350 ºF Oven
1 cup flour
½ cup sugar
3 Tbsp cocoa powder
1 ½ tsp baking powder
½ tsp salt
Combine above

½ cup milk
2 Tbsp oil
1 tsp vanilla
Mix in to mixture

1/2 cup chocolate chips or raisins
Mix in and transfer to casserole dish

4 Tbsp cocoa powder
2/3 cup brown sugar
1 ½ cup boiling water
combine above and pour over mixture. DO NOT mix with mixture
Bake at 350 ºF for 30 minutes

Compound Butter

½ stick of butter
1 clove of garlic; crushed
1 ½ tsp dried tarragon

Source: Mark

Place butter in a small bowl
If butter cold, microwave 10-15 seconds. This will cause some of the butter to melt while some stays solid.
Add garlic and herbs and mix until the butter reaches an even consistency.

To Serve:
Bread

Waffles

Quick (no egg foam)

2 eggs
¾ cup milk
2 tbsp. oil
1 cup flour
1 ½ tsp baking powder
1 ½ tsp sugar
½ tsp salt

Source: Mark

Makes 6 waffles

· Beat eggs until thickened
· Add oil and milk
· Add dry ingredients and beat until smooth
· Ladle 1/3 cup onto each half of waffle iron
· Cook until steam stops coming out (about 3 minutes)

To Serve:
· Butter and syrup

French Onion Soup II

3 lbs. onions sliced (or diced in food processor)
3 Tbsp. olive oil (or 1 + 2 Tbsp. butter)
1 tsp. salt
½ Tbsp. dried parsley
1 tsp. garlic powder
30 oz. Beef broth (concentrate, no water added)
20 oz. chicken broth (concentrate, no water added)
10 oz. apple juice (unfiltered apple cider is better)
1 Tbsp. vinegar (apple cider if you have it)

Source: Mark

Heat oil and butter
Add onions, salt, parsley, and garlic
Cook, uncovered over medium heat until heavily browned. Don’t chicken out! The darker the better. About 45 minutes
Mix vinegar and apple juice and add to onions.
Cook until thickened (10 minutes)
Add broth and simmer 30 minutes or more