Recipe Entered for : ChefsRoll 2021 Chips Chunky Chips Ahoy Pieces Recipe Contest

 Chocolate Mascarpone Marshmallow Meringue Tartlets  

Prep Time:  60 Minutes

Total Bake Time: 40 - 45 Minutes

Servings:    8 Tartlets

INGREDIENTS:

(For Crust)-

2 1/2 cups chunky chips ahoy chocolate chip cookies, crushed,

6  tablespoons unsalted butter, melted,

(For Mascarpone Filling)-

8 ounces mascarpone cheese, softened,

8 ounces bar style cream cheese, softened,

1/4 cup caramel syrup topping, thick style,

1 large whole egg,

1 large egg yolk,

1 teaspoon pure vanilla extract,

1/2 cup chunky chips ahoy chocolate chip cookies, coarsely chopped,

(For Marshmallow Meringue Topping)-

7 large egg whites, room temperature,

1/2 teaspoon cream of tartar,

1/4 teaspoon kosher salt,

1/4 cup granulated sugar,

1 jar (7-ounce size) marshmallow crème,

(For Ganache and Garnishes)-

1/4 cup heavy whipping cream, 

1/2 cup semi-sweet chocolate chip morsels,

8 chunky chips ahoy chocolate chip cookie halves,(*4 whole cookies, cut in halves), 

1/3 cup chunky chips ahoy chocolate chip cookies, crumbled, 

DIRECTIONS:

!.)   Heat oven to 350 degrees F.   Line and/or grease 8 count, (3.5-to4-inch size), tartlet or ramekin baking dishes.  Prepare crust, in a medium bowl, mix crust ingredients (2 1/2 cups crushed cookie crumbs and melted  6 tablespoons butter) blended and moistened together. Divide crust crumb mixture evenly into each prepared tartlet or ramekin dish, and press crumbs firmly onto bottom and partially up sides of each dish. Place dishes evenly onto a large baking sheet pan with rim; bake crust for 7 to 8 minutes; remove partially baked crust from oven and let cool for 10 minutes. 

2.)   Prepare mascarpone cheese filling. In a large bowl, beat mascarpone cheese, cream cheese and caramel topping over medium-high speed with an electric mixer, until smooth and creamy. Add 1 whole egg, egg yolk and vanilla extract, continue beating for an additional 1 to 2 minutes, or just until blended and smooth. Add 1/2 cup coarsely chopped cookies into filling mixture and stir to fold into blend. Spoon and spread filling mixture, in even portions onto each tartlet cooled crust; bake filled crust lined tartlets, for 18 to 20 minutes longer, or until baked through, remove from oven and let cool over a wire rack for 15 minutes. 

3.)   Meanwhile, baked mascarpone filled tartlets are cooling, prepare marshmallow meringue topping. In a large bowl, beat the 7 egg whites over high speed with an electric mixer, (using clean and dry beater whisk attachments),till soft peaks form, add cream of tartar, salt and granulated sugar to egg whites, continue beating over high speed, till stiff peaks start form. Gradually, add the marshmallow crème , and continue beating, an additional 2 minutes longer until stiff peaks form meringue. Evenly portion to add by piping or spooning marshmallow meringue topping onto cover each cooled baked cheese filled tartlet, and make sure to seal edges. Bake marshmallow meringue topped tartlets for an additional and final bake of 12 minutes, or until meringue tops are lightly browned and set. Cool over wire cooling rack for 15 minutes; and cool completely for 1 to 2 hours in refrigerator; keep chilled when storing. 

4.)   Meanwhile, baked chocolate mascarpone marshmallow meringue tartlets are cooling over wire rack, prepare chocolate ganache and assemble for each tartlet. In a heavy-duty saucepan heat whipping cream to almost boiling over medium-high heat, quickly remove from heat, and add in 1/2 chocolate chip morsels, using a wooden spoon or spatula, stir till chips are melted and mixture is blended into chocolate ganache mixture; let ganache cool slightly 5 minutes. Meanwhile, using a sharp knife, cut a 1 1/2- to 2-inch slit into the top center of each tartlet, and carefully insert a half cookie piece into each. Sprinkle, even portions of the 1/3 cup crumbled cookies pieces over top of each tartlet. Finally, drizzle even portions of the cooled chocolate ganache over tops of each tartlet to complete assemble. Serve and enjoy.  Store any leftover tartlets in refrigerator to keep chilled.

Mardi Gras Grit Quiche Galette (*my recipe entree for contest coming 7/31/21)

 

Mardi Gras Grit Quiche Galette 

 

Serves:   6 Servings

Ingredients:

(For Galette):

1 1/3 cups cooked creamy grits,

6 eggs cooked partially scrambled,(moist in texture),

1/2 cup whole sour cream,

1 can (6-oz.) tiny shrimp, rinsed & drained,

1/2 cup shredded white cheddar cheese

1/3 cup frozen chopped spinach, thawed & drained,

1/3 cup sun-dried tomatoes in olive oil, drained, julienne,

1 medium shallot, sliced,

1 teaspoon Cajun seasoning,

1 teaspoon ground white pepper,

1 prepared pie crust shell, rolled to 13" round over parchment lined surface,

1 large egg, beaten,

1 tablespoon water,

(For Topping)-

1 1/2 tablespoons olive oil, 

1 1/2 tablespoons unsalted butter, 

6 ounces cooked andouille sausage, cut in 1/4" slices,

3/4 cup red onions, sliced,

3/4 cup green bell pepper, sliced,

1/2 cup watermelon or plain radishes, sliced,

1 pound large raw prawns or Key West pink shrimp, deviened, shelled, tails left on or removed,

2 garlic cloves, minced,

1 teaspoon Cajun seasoning,

1 teaspoon ground white pepper,

Directions:

Heat oven 375 degrees F. In large bowl, mix galette first 10 ingredients folding gently till filling is combined. Place paper with crust round over onto baking pan, spoon to mound filling over crust, fold crust edges up over filling to 2" edge. Whisk beaten egg with water, brush egg wash onto crust edge. Bake galette 25 minutes; till set. Cool 5 minutes, cut into slices.

Meanwhile, prior to last 10 minutes of baking time, prepare topping. Heat oil & butter over medium-high heat in a large skillet. Add topping ingredients, cook for 3 to 4 minutes, or until shrimp is just cooked, tossing as needed. Remove from heat; keep warm.

Assemble & serve to plate a galette slice with generous spoonful of topping alongside. Recipe serves six.

 

Braised Chicken with Apples and Calvados

**(Note:  Not  My Reciipe...just an example recipe from 
My Recipe website)

Rating: Unrated

• Be the first to rate & review!

Chef Matthew Accarrino uses apples plus cider and the apple brandy Calvados to add layers of flavor to his braised chicken.

By Matthew Accarrino

Recipe by Food & Wine October 2012

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Credit: Con Poulos

Recipe Summary

Active:

45 mins

Total:

1 hr 15 mins

Yield:

4

Ingredients

Ingredient Checklist

• ¼ cup extra-virgin olive oil
• ½ pound shiitake mushrooms, stems discarded, caps sliced 1/4 inch thick
• Salt
• Freshly ground pepper
• 1 chicken, cut into 8 pieces
• 2 Granny Smith apples, peeled and coarsely chopped
• 2 (large) shallots, minced
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• ¼ cup Calvados
• 2 cups chicken stock
• ½ cup apple cider
• ½ teaspoon caraway seeds
• 1 pinch crushed red pepper
• 2 tablespoons unsalted butter, cold, cut into 2 pieces
• 2 tablespoons chives, minced

Directions

Instructions Checklist

• Step 1

  Preheat the oven to 350°. In a large, deep ovenproof skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until browned and tender, about 5 minutes. Transfer the mushrooms to a large bowl.

• Step 2

  Heat the remaining 2 tablespoons of olive oil in the skillet. Season the chicken pieces with salt and pepper and add to the skillet, skin side down. Cook over moderately high heat until browned, about 4 minutes. Turn the chicken and brown the other side, about 3 minutes. Add the chicken to the mushrooms and pour off all but 2 tablespoons of fat from the skillet.

• Step 3

  Add the chopped apples to the skillet and cook over moderately high heat until browned, about 2 minutes. Add the shallots and garlic and cook over low heat, stirring a few times, until softened, about 3 minutes. Stir in the flour. Add the Calvados and cook for 1 minute. Stir in the chicken stock, cider, caraway seeds and crushed red pepper and bring to a simmer.

• Step 4

  Return the chicken pieces to the skillet, skin side up, along with any accumulated juices. Braise the chicken in the oven for about 20 minutes, until the breast meat is just cooked. Transfer the breast pieces to a large ovenproof platter. Continue braising the remaining chicken until cooked through, about 10 minutes longer. Add to the platter and keep warm.

• Step 5

  Boil the pan juices and apples over moderately high heat until slightly thickened, about 6 minutes. Add the mushrooms. Remove the skillet from the heat and swirl in the butter, 1 piece at a time. Season the sauce with salt and pepper and add half of the chives. Spoon the sauce over and around the chicken. Garnish with the remaining chives and serve.

• ***NOTE: From MYRECIPE   WEBSITE// I copied this recipe to file in my blog to use as an example of a delicious 
  chicken recipe using Apples and especially using Calvados (a decadent 
  Apple Brandy) prefect for many chicken or pork recipes ****** 

 Here is my recipe I wrote for the Jovial Foods GF Pasta Contest 

#jovialGFpastacontest, and @jovialfoods, this is my entree:

My Recipe : "Vegan Vietnamese Lo Mien Dinner 

Ingredients:

(For the pasta):

8-ounce box *Jovial Gluten Free Pasta Cassava Spaghetti, grain free,

(For the vegetables):

4 tablespoons *Jovial 100% Organic Extra-Virgin Olive Oil, divided,

4 large serrano peppers, seeded and finely chopped,

1 jar (4.3-oz. size) petits poivrons peppers, (optional),

2 large shallots, thinly sliced,

1 1/4-inch piece ginger root, peeled and minced,

2 cloves garlic, minced,

1 cup fresh snow peas, sliced in half or whole,

1/2 cup red cabbage, julienne cut,

1/2 cup baby bok choy, julienne cut,

1/2 cup *Jovial %100 Organic Chickpeas, drained,(from a 13-oz. jar),

1 cup *Jovial Organic Italian Diced Tomatoes, drained (from a 18.3-oz. jar),

(For the Lo Mien Sauce):

2 tablespoons unsalted butter, melted,

2 tablespoons soy sauce,

2 teaspoons Mirin sake,

1 1/2 teaspoons oyster sauce,

1 teaspoon fugi ginger syrup or honey,

1/3 cup drain tomato juice, that was drained from the jar of Italian Diced Tomatoes,

(Garnishes)-:

red cabbage leaves,

baby bok choy leaves,

endive leaves,

Directions:

1.)   Bring a large pot of water to a full boil. Add the pasta spaghetti, grain free, to the rapidly boiling water along with 1 teaspoon salt, cook according to package directions, till pasta is al dente, about 10 to 12 minutes, stirring occasionally as needed. Drain and toss pasta in 2 tablespoons of olive oil till coated; set aside.

2.)  Prepare vegetables. Heat 1 tablespoon olive oil into a wok skillet or large skillet with high sides, over medium heat. Add serrano peppers, petits poivron peppers,(optional), shallots, ginger root and garlic, cook 2 minutes, or just until slightly tender, stirring constantly. Add remaining 1 tablespoon olive oil. 1 cup snow peas, 1/2 cup red cabbage, 1/2 cup drained chickpeas and 1 cup drained diced tomatoes cook an additional 2 minutes, or until vegetables are tender, stirring occasionally as needed. In a small bowl, whisk sauce ingredients together, butter, soy sauce, mirin, oyster sauce, ginger syrup or honey and drained tomato juice from jar, stirring until combined. Add cooked pasta and sauce in with cooked vegetables and toss gentle together until combined. Remove from heat, add to serving platter, or individual serving plates and garnish platter or plates each with red cabbage leaves, baby bok choy leaves and endive leaves. Serve and enjoy.