Craig Claibornes Vinaigrette Recipes

CRAIG CLAIBORNE'S VINAIGRETTE

Steps:

• In a bowl, add mustard, salt, pepper and vinegar.
• Stir well; to make smooth, whisk while adding the oil slowly.
• You want to get it thick like mayonnaise.
• Add the shallots and mix well.

CRAIG CLAIBORNE'S GANACHE

Steps:

• Put chocolate into mixing bowl.
• Put cream in saucepan and bring barely to simmer.
• Add hot cream to chocolate, stirring with rubber or plastic spatula. Stir until mixture is velvety and smooth. Scrape into bowl of electric mixer and start beating at medium speed. Continue beating until it lightens in color; take care not to overbeat or it will harden. It is best to prepare mixture in a cool place until it is slightly thickened. Take care that it remains somewhat liquid. Use as filling for chocolate truffles, layer cakes and other dessert

VINAIGRETTE SAUCE

Steps:

• Put 2 teaspoons olive oil, all the balsamic and other vinegar, mustard, salt, pepper and parsley in a bowl and blend well.
• Heat remaining tablespoon olive oil in a small skillet, and add onions and garlic. Cook, stirring, over high heat until onions start to become golden. Spoon and scrape this mixture into the bowl. Stir to blend.

CRAIG CLAIBORNE'S RUM CHOCOLATE DESSERT

Steps:

• Position oven rack 1/3 up from the bottom of the oven; preheat to 350°.
• You will need an 8 inch round cake pan that is 3 inches deep or a 2 ½ quart souffle dish.
• Cut a round of wax paper to fit the bottom.
• Butter the sides of the pan and one side of the paper; place the paper, buttered side up, in the pan.
• Shake a bit of flour into the pan, tap it around to coat all surfaces, then invert the pan to remove excess; set aside.
• Sift the flour and sugar together; set aside.
• Place chocolate in the top of a large double boiler over hot water on medium heat.
• Dissolve the coffee in the boiling water and pour over the chocolate.
• Cover the pot and leave until the chocolate is melted.
• Remove the top of the double boiler and stir well with a wire whisk until smooth.
• With the whisk gradually stir in the butter, adding about a ½ inch slice at a time and whisking until smooth after each addition.
• Gradually whisk in the dry ingredients and then the rum.
• Add egg yolks to a large bowl; stir them lightly with the whisk just to mix; gradually add the warm chocolate mixture, stirring well to mix.
• Add the salt to the egg whites; beat until they just hold a shape or are stiff but not dry.
• In two or three additions fold the whites into the chocolate.
• Pour the mixture into the prepared pan; smooth the top.
• Place prepared pan in a larger but not deeper pan, and pour in hot water to reach e cut AWhipped Cream: whip the ingredients until they are stiff enough to hold a shape when spread over the cake.
• With a small metal spatula first cover the sides of the cake and then the top.
• Additionally, may decorate with chocolate curls or with candied violets or rose petals.
• May refrigerate, if needed before serving.