Celebrate Christmas > The Greek Style III

Posted On December 16, 2006

Filed under Hellenic Food
Tags:

Comments Dropped leave a response

Nectar of the Greek Gods ideal for coconut, chocolate dessert
Samos Nectar, Union of Winemaking Cooperatives of Samos, Greece, with Coconut Pot de Creme and Chocolate Nut Bar

A dark bite of brownie wrapped in the coconut creme pulls the dessert in a different direction, requiring a richer wine such as this Samos Nectar from Greece. Because it’s made with dried white muscat grapes, the wine is reminiscent of dried fruits such as apricots, yet it has enough acid to balance out the creamy richness of this dessert.

Tip: Small portions of rich desserts and small pours of wine are the key to a great pairing.

Coconut Pot de Creme and Chocolate Nut Bar
Ingredients >
For the custard >
3 cups whipping cream
1 cup grated coconut
1 teaspoon coconut extract
1/4 teaspoon salt
6 large egg yolks
1 cup sugar
1 cup chilled whipping cream, beaten with 2 teaspoons powdered sugar

Method>
Combine 3 cups whipping cream, grated coconut, coconut extract and salt in a medium saucepan. Bring to a boil. Remove from heat; cover and let steep 15 minutes to develop flavor.
Preheat oven to 325 degrees. Place six 3/4-cup custard cups or ramekins in a 13-by-9-by-2-inch metal baking pan. Pour cream mixture through fine strainer into medium bowl. Reserve coconut for chocolate bars.
Whisk egg yolks and sugar until smooth, then gradually whisk in cream mixture. Pour custard into custard cups, dividing equally (cups will not be full).
Pour enough hot water into baking pan to come halfway up sides of custard cups. Cover baking pan with foil. Pierce foil in several places with skewer to allow steam to escape.
Bake custards until softly set (centers will move slightly when cups are shaken gently), about 30 to 50 minutes. Cool in water bath then chill until cold, about 4 hours. (Can be made 1 day ahead. Cover; keep chilled.)
Before serving, beat 1 cup chilled whipping cream with 2 teaspoons powdered sugar. Place dollop of the whipped cream on top of each pot de creme and serve with a chocolate nut bar.

Chocolate Nut Bar
Ingredients >
8 ounces of dark chocolate (70% cocoa suggested)
2 ounces butter
1/2 cup light corn syrup 
Reserved coconut from pot de cremes
2 ounces peanuts
2 ounces macadamia nuts
2 ounces hazelnuts

Method >
Melt chocolate, butter and corn syrup over double boiler. Once melted stir in nuts and coconut. Pour the mixture onto a waxed paper-lined cookie sheet. Chill, then cut into small bite size pieces. Serves 6.

Advertisements