Serves 8
6 cups chicken broth
½ tsp. saffron
6 tbs. plus 1 cup olive oil, divided
½ cup finely chopped Spanish onion
1 ½ cups Arborio rice
½ cup white wine
Salt and pepper to taste
4 whole chile de arbol, stemmed and coarsely chopped
¼ cup chopped chives
Oil for deep frying
2/3 cup all-purpose flour
24 medium shrimp, peeled, deveined and butterflied
Chopped chives for garnish
Bring chicken broth and saffron to simmer in saucepan.
Heat 2 tbs. olive oil in saucepan over medium heat. Add onion; sauté until softened, about 5 minutes. Stir in rice to coat, about 1 minute. Add white wine and cook until wine has evaporated, about 3 minutes. Add 1 cup chicken broth; stir until liquid is absorbed. Continue adding broth, 1 cup at a time, stirring constantly until each addition is absorbed before adding next cup, until all broth has been used and rice is cooked through. Season with salt and pepper to taste. Pour rice into a 13"x9" baking dish. Let cool completely. Refrigerate 2 hours.
Meanwhile, heat 1/2 cup olive oil in small skillet over medium-low heat. Add chile de arbol. Heat gently for 10 minutes. Remove from heat and strain; set aside.
Place 1/2 cup olive oil and chives in blender and blend for 2 minutes. Season with salt and pepper to taste. Strain and set aside.
Heat oil in deep saucepan until thermometer reads 360°F. Using a 2" round cookie cutter, cut rice into circles. Dredge in flour, shaking off any excess. Deep fry rice until golden, about 3 minutes. Place on paper towel-lined baking sheet to drain.
Season shrimp with salt and pepper. Working in batches, if necessary heat 2 tbs. olive oil in medium skillet over medium-high heat. Add half the shrimp and cook 3-4 minutes or until cooked through. Repeat with remaining shrimp.
To assemble, top each rice cake with 1 shrimp. Drizzle with chive and chile oil. Garnish with chopped chives.
6 cups chicken broth
½ tsp. saffron
6 tbs. plus 1 cup olive oil, divided
½ cup finely chopped Spanish onion
1 ½ cups Arborio rice
½ cup white wine
Salt and pepper to taste
4 whole chile de arbol, stemmed and coarsely chopped
¼ cup chopped chives
Oil for deep frying
2/3 cup all-purpose flour
24 medium shrimp, peeled, deveined and butterflied
Chopped chives for garnish
Bring chicken broth and saffron to simmer in saucepan.
Heat 2 tbs. olive oil in saucepan over medium heat. Add onion; sauté until softened, about 5 minutes. Stir in rice to coat, about 1 minute. Add white wine and cook until wine has evaporated, about 3 minutes. Add 1 cup chicken broth; stir until liquid is absorbed. Continue adding broth, 1 cup at a time, stirring constantly until each addition is absorbed before adding next cup, until all broth has been used and rice is cooked through. Season with salt and pepper to taste. Pour rice into a 13"x9" baking dish. Let cool completely. Refrigerate 2 hours.
Meanwhile, heat 1/2 cup olive oil in small skillet over medium-low heat. Add chile de arbol. Heat gently for 10 minutes. Remove from heat and strain; set aside.
Place 1/2 cup olive oil and chives in blender and blend for 2 minutes. Season with salt and pepper to taste. Strain and set aside.
Heat oil in deep saucepan until thermometer reads 360°F. Using a 2" round cookie cutter, cut rice into circles. Dredge in flour, shaking off any excess. Deep fry rice until golden, about 3 minutes. Place on paper towel-lined baking sheet to drain.
Season shrimp with salt and pepper. Working in batches, if necessary heat 2 tbs. olive oil in medium skillet over medium-high heat. Add half the shrimp and cook 3-4 minutes or until cooked through. Repeat with remaining shrimp.
To assemble, top each rice cake with 1 shrimp. Drizzle with chive and chile oil. Garnish with chopped chives.
Mark Peterson/Redux
Serves 8
2 tbs. olive oil
2 tbs. chopped scallions
1 y tbs. Dijon mustard
1 y tbs. drained capers
1 y tbs. chopped flat-leaf parsley
2 tsp. finely chopped chipotle
2/3 lb. sushi grade tuna, finely diced
Salt and pepper to taste
16 baby bell peppers, halved and seeded
Chopped chives for garnish
In a medium bowl combine olive oil, scallions, mustard, capers, parsley and chipotle. Stir in tuna. Season with salt and pepper to taste.
Divide mixture among peppers. Garnish with chives.
2 tbs. olive oil
2 tbs. chopped scallions
1 y tbs. Dijon mustard
1 y tbs. drained capers
1 y tbs. chopped flat-leaf parsley
2 tsp. finely chopped chipotle
2/3 lb. sushi grade tuna, finely diced
Salt and pepper to taste
16 baby bell peppers, halved and seeded
Chopped chives for garnish
In a medium bowl combine olive oil, scallions, mustard, capers, parsley and chipotle. Stir in tuna. Season with salt and pepper to taste.
Divide mixture among peppers. Garnish with chives.
Mark Peterson/Redux
Serves 8
1 cup sugar
1/2 cup coarsely chopped shelled, whole almonds
4 cups fresh orange juice
2 tbs. red wine vinegar
1 tbs. honey
1 tsp. ancho chile powder
¾ cup olive oil
Salt and pepper to taste
8 duck confit legs
8 cups mesclun
2 tangerines, segmented
1 pomegranate, seeded
Chopped chives for garnish
Spray a baking sheet with nonstick cooking spray.
In a small, heavy saucepan combine sugar with 1 cup water over medium-high heat until mixture turns a dark amber color, about 20 minutes. Remove from heat and stir in almonds. Pour hot mixture onto prepared sheet pan in an even layer. Let sit until hardened; coarsely chop.
In small, heavy saucepan bring orange juice to boil. Reduce until juice measures 1/2 cup, about 15 minutes. In blender puree reduced orange juice, vinegar, honey and ancho chili powder. With machine running slowly add olive oil until mixture has emulsifies. Season with salt and pepper to taste.
Heat duck confit according to package instructions.
In a large bowl combine mesclun with half the salad dressing.
To serve, place greens on serving plate. Top with duck confit, tangerines, pomegranate seeds and almond brittle. Drizzle with remaining dressing. Garnish with chives.
1 cup sugar
1/2 cup coarsely chopped shelled, whole almonds
4 cups fresh orange juice
2 tbs. red wine vinegar
1 tbs. honey
1 tsp. ancho chile powder
¾ cup olive oil
Salt and pepper to taste
8 duck confit legs
8 cups mesclun
2 tangerines, segmented
1 pomegranate, seeded
Chopped chives for garnish
Spray a baking sheet with nonstick cooking spray.
In a small, heavy saucepan combine sugar with 1 cup water over medium-high heat until mixture turns a dark amber color, about 20 minutes. Remove from heat and stir in almonds. Pour hot mixture onto prepared sheet pan in an even layer. Let sit until hardened; coarsely chop.
In small, heavy saucepan bring orange juice to boil. Reduce until juice measures 1/2 cup, about 15 minutes. In blender puree reduced orange juice, vinegar, honey and ancho chili powder. With machine running slowly add olive oil until mixture has emulsifies. Season with salt and pepper to taste.
Heat duck confit according to package instructions.
In a large bowl combine mesclun with half the salad dressing.
To serve, place greens on serving plate. Top with duck confit, tangerines, pomegranate seeds and almond brittle. Drizzle with remaining dressing. Garnish with chives.
Mark Peterson/Redux
Serves 8
3 cups pulp-free fresh squeezed orange juice
2 tbs. white wine vinegar
2 tsp. honey
2 tsp. Dijon mustard
2 tsp. smoked paprika
1/2 cup plus 2 tbs. olive oil, divided
Salt and pepper to taste
1 1/2 lbs. pork tenderloin
6 small Yukon gold potatoes, cooked
1 log (11 oz.) goat cheese, sliced
Chopped parsley for garnish
Place orange juice in small saucepan and boil until reduced to 1/4 cup, about 20 minutes. Place reduced orange juice in blender with vinegar, honey, mustard and paprika. Blend well. With machine running slowly pour in 1/2 cup olive oil until emulsified. Season with salt and pepper to taste.
Heat oven to 400°F.
Season pork with salt and pepper. Heat remaining 2 tbs. olive oil in large skillet. Add pork searing on all sides, about 4 minutes. Place skillet in oven and continue cooking until an instant read thermometer reads 155°F, about 15-18 minutes. Let rest 5 minutes before slicing. Slice the pork in half lengthwise, then slice each half crosswise into slices.
Slice potatoes in half lengthwise, then slice each half into 1/4" slices.
To assemble, place 1 slice of pork on a platter, top with a piece of potato, then a slice of goat cheese and another slice of pork. Stick a wooden skewer through and drizzle with vinaigrette. Garnish with additional smoked paprika and chopped parsley.
3 cups pulp-free fresh squeezed orange juice
2 tbs. white wine vinegar
2 tsp. honey
2 tsp. Dijon mustard
2 tsp. smoked paprika
1/2 cup plus 2 tbs. olive oil, divided
Salt and pepper to taste
1 1/2 lbs. pork tenderloin
6 small Yukon gold potatoes, cooked
1 log (11 oz.) goat cheese, sliced
Chopped parsley for garnish
Place orange juice in small saucepan and boil until reduced to 1/4 cup, about 20 minutes. Place reduced orange juice in blender with vinegar, honey, mustard and paprika. Blend well. With machine running slowly pour in 1/2 cup olive oil until emulsified. Season with salt and pepper to taste.
Heat oven to 400°F.
Season pork with salt and pepper. Heat remaining 2 tbs. olive oil in large skillet. Add pork searing on all sides, about 4 minutes. Place skillet in oven and continue cooking until an instant read thermometer reads 155°F, about 15-18 minutes. Let rest 5 minutes before slicing. Slice the pork in half lengthwise, then slice each half crosswise into slices.
Slice potatoes in half lengthwise, then slice each half into 1/4" slices.
To assemble, place 1 slice of pork on a platter, top with a piece of potato, then a slice of goat cheese and another slice of pork. Stick a wooden skewer through and drizzle with vinaigrette. Garnish with additional smoked paprika and chopped parsley.
Mark Peterson/Redux
Serves 8
1 cup heavy cream
½ lb. good quality bittersweet chocolate, finely chopped
2 cups whole toasted hazelnuts
8 tbs.(1 stick) unsalted butter, at room temperature
1 ¼ cups sugar, divided
4 eggs
1 tbs. hazelnut-flavored liqueur
1 tsp. cornstarch
1 box (1 lb.) frozen fillo dough, thawed
12 tbs. (1 1/2 sticks) unsalted butter, melted
Bring heavy cream to boil in small saucepan. Remove from heat. Add chocolate; let sit 1 minute. Whisk until chocolate has melted. Refrigerate 30 minutes or until set.
In food processor, process hazelnuts until finely ground.
In medium bowl with electric beater cream together 8 tbs. butter and 1/2 cup sugar. Add eggs one at a time beating well after each addition. Stir in liqueur, ground hazelnuts and cornstarch.
Heat oven to 375°F.
Place one sheet of fillo on a clean work surface. Brush with melted butter and sprinkle with 1 tsp. sugar. Top with another sheet of fillo. Cut into 6 strips. Place 1 tsp. of hazelnut cream on one end. Top with 1/8 tsp. chocolate mixture. Fold dough over to form a triangle, continue folding triangle to end of strip. Brush triangle with melted butter. Place on ungreased baking sheet. Refrigerate for 15 minutes. Bake in heated oven for 11 minutes or until golden. Let cool. Repeat procedure with remaining ingredients.
1 cup heavy cream
½ lb. good quality bittersweet chocolate, finely chopped
2 cups whole toasted hazelnuts
8 tbs.(1 stick) unsalted butter, at room temperature
1 ¼ cups sugar, divided
4 eggs
1 tbs. hazelnut-flavored liqueur
1 tsp. cornstarch
1 box (1 lb.) frozen fillo dough, thawed
12 tbs. (1 1/2 sticks) unsalted butter, melted
Bring heavy cream to boil in small saucepan. Remove from heat. Add chocolate; let sit 1 minute. Whisk until chocolate has melted. Refrigerate 30 minutes or until set.
In food processor, process hazelnuts until finely ground.
In medium bowl with electric beater cream together 8 tbs. butter and 1/2 cup sugar. Add eggs one at a time beating well after each addition. Stir in liqueur, ground hazelnuts and cornstarch.
Heat oven to 375°F.
Place one sheet of fillo on a clean work surface. Brush with melted butter and sprinkle with 1 tsp. sugar. Top with another sheet of fillo. Cut into 6 strips. Place 1 tsp. of hazelnut cream on one end. Top with 1/8 tsp. chocolate mixture. Fold dough over to form a triangle, continue folding triangle to end of strip. Brush triangle with melted butter. Place on ungreased baking sheet. Refrigerate for 15 minutes. Bake in heated oven for 11 minutes or until golden. Let cool. Repeat procedure with remaining ingredients.
Mark Peterson/Redux
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Saffron Rice Cake with Shrimp
Serves 8
6 cups chicken broth
½ tsp. saffron
6 tbs. plus 1 cup olive oil, divided
½ cup finely chopped Spanish onion
1 ½ cups Arborio rice
½ cup white wine
Salt and pepper to taste
4 whole chile de arbol, stemmed and coarsely chopped
¼ cup chopped chives
Oil for deep frying
2/3 cup all-purpose flour
24 medium shrimp, peeled, deveined and butterflied
Chopped chives for garnish
Bring chicken broth and saffron to simmer in saucepan.
Heat 2 tbs. olive oil in saucepan over medium heat. Add onion; sauté until softened, about 5 minutes. Stir in rice to coat, about 1 minute. Add white wine and cook until wine has evaporated, about 3 minutes. Add 1 cup chicken broth; stir until liquid is absorbed. Continue adding broth, 1 cup at a time, stirring constantly until each addition is absorbed before adding next cup, until all broth has been used and rice is cooked through. Season with salt and pepper to taste. Pour rice into a 13"x9" baking dish. Let cool completely. Refrigerate 2 hours.
Meanwhile, heat 1/2 cup olive oil in small skillet over medium-low heat. Add chile de arbol. Heat gently for 10 minutes. Remove from heat and strain; set aside.
Place 1/2 cup olive oil and chives in blender and blend for 2 minutes. Season with salt and pepper to taste. Strain and set aside.
Heat oil in deep saucepan until thermometer reads 360°F. Using a 2" round cookie cutter, cut rice into circles. Dredge in flour, shaking off any excess. Deep fry rice until golden, about 3 minutes. Place on paper towel-lined baking sheet to drain.
Season shrimp with salt and pepper. Working in batches, if necessary heat 2 tbs. olive oil in medium skillet over medium-high heat. Add half the shrimp and cook 3-4 minutes or until cooked through. Repeat with remaining shrimp.
To assemble, top each rice cake with 1 shrimp. Drizzle with chive and chile oil. Garnish with chopped chives.
6 cups chicken broth
½ tsp. saffron
6 tbs. plus 1 cup olive oil, divided
½ cup finely chopped Spanish onion
1 ½ cups Arborio rice
½ cup white wine
Salt and pepper to taste
4 whole chile de arbol, stemmed and coarsely chopped
¼ cup chopped chives
Oil for deep frying
2/3 cup all-purpose flour
24 medium shrimp, peeled, deveined and butterflied
Chopped chives for garnish
Bring chicken broth and saffron to simmer in saucepan.
Heat 2 tbs. olive oil in saucepan over medium heat. Add onion; sauté until softened, about 5 minutes. Stir in rice to coat, about 1 minute. Add white wine and cook until wine has evaporated, about 3 minutes. Add 1 cup chicken broth; stir until liquid is absorbed. Continue adding broth, 1 cup at a time, stirring constantly until each addition is absorbed before adding next cup, until all broth has been used and rice is cooked through. Season with salt and pepper to taste. Pour rice into a 13"x9" baking dish. Let cool completely. Refrigerate 2 hours.
Meanwhile, heat 1/2 cup olive oil in small skillet over medium-low heat. Add chile de arbol. Heat gently for 10 minutes. Remove from heat and strain; set aside.
Place 1/2 cup olive oil and chives in blender and blend for 2 minutes. Season with salt and pepper to taste. Strain and set aside.
Heat oil in deep saucepan until thermometer reads 360°F. Using a 2" round cookie cutter, cut rice into circles. Dredge in flour, shaking off any excess. Deep fry rice until golden, about 3 minutes. Place on paper towel-lined baking sheet to drain.
Season shrimp with salt and pepper. Working in batches, if necessary heat 2 tbs. olive oil in medium skillet over medium-high heat. Add half the shrimp and cook 3-4 minutes or until cooked through. Repeat with remaining shrimp.
To assemble, top each rice cake with 1 shrimp. Drizzle with chive and chile oil. Garnish with chopped chives.
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Baby Bell Peppers Stuffed with Raw Tuna
Serves 8
2 tbs. olive oil
2 tbs. chopped scallions
1 y tbs. Dijon mustard
1 y tbs. drained capers
1 y tbs. chopped flat-leaf parsley
2 tsp. finely chopped chipotle
2/3 lb. sushi grade tuna, finely diced
Salt and pepper to taste
16 baby bell peppers, halved and seeded
Chopped chives for garnish
In a medium bowl combine olive oil, scallions, mustard, capers, parsley and chipotle. Stir in tuna. Season with salt and pepper to taste.
Divide mixture among peppers. Garnish with chives.
2 tbs. olive oil
2 tbs. chopped scallions
1 y tbs. Dijon mustard
1 y tbs. drained capers
1 y tbs. chopped flat-leaf parsley
2 tsp. finely chopped chipotle
2/3 lb. sushi grade tuna, finely diced
Salt and pepper to taste
16 baby bell peppers, halved and seeded
Chopped chives for garnish
In a medium bowl combine olive oil, scallions, mustard, capers, parsley and chipotle. Stir in tuna. Season with salt and pepper to taste.
Divide mixture among peppers. Garnish with chives.
Duck Salad with Tangerines, Pomegranates and Spicy Almond Brittle
Serves 8
1 cup sugar
1/2 cup coarsely chopped shelled, whole almonds
4 cups fresh orange juice
2 tbs. red wine vinegar
1 tbs. honey
1 tsp. ancho chile powder
¾ cup olive oil
Salt and pepper to taste
8 duck confit legs
8 cups mesclun
2 tangerines, segmented
1 pomegranate, seeded
Chopped chives for garnish
Spray a baking sheet with nonstick cooking spray.
In a small, heavy saucepan combine sugar with 1 cup water over medium-high heat until mixture turns a dark amber color, about 20 minutes. Remove from heat and stir in almonds. Pour hot mixture onto prepared sheet pan in an even layer. Let sit until hardened; coarsely chop.
In small, heavy saucepan bring orange juice to boil. Reduce until juice measures 1/2 cup, about 15 minutes. In blender puree reduced orange juice, vinegar, honey and ancho chili powder. With machine running slowly add olive oil until mixture has emulsifies. Season with salt and pepper to taste.
Heat duck confit according to package instructions.
In a large bowl combine mesclun with half the salad dressing.
To serve, place greens on serving plate. Top with duck confit, tangerines, pomegranate seeds and almond brittle. Drizzle with remaining dressing. Garnish with chives.
1 cup sugar
1/2 cup coarsely chopped shelled, whole almonds
4 cups fresh orange juice
2 tbs. red wine vinegar
1 tbs. honey
1 tsp. ancho chile powder
¾ cup olive oil
Salt and pepper to taste
8 duck confit legs
8 cups mesclun
2 tangerines, segmented
1 pomegranate, seeded
Chopped chives for garnish
Spray a baking sheet with nonstick cooking spray.
In a small, heavy saucepan combine sugar with 1 cup water over medium-high heat until mixture turns a dark amber color, about 20 minutes. Remove from heat and stir in almonds. Pour hot mixture onto prepared sheet pan in an even layer. Let sit until hardened; coarsely chop.
In small, heavy saucepan bring orange juice to boil. Reduce until juice measures 1/2 cup, about 15 minutes. In blender puree reduced orange juice, vinegar, honey and ancho chili powder. With machine running slowly add olive oil until mixture has emulsifies. Season with salt and pepper to taste.
Heat duck confit according to package instructions.
In a large bowl combine mesclun with half the salad dressing.
To serve, place greens on serving plate. Top with duck confit, tangerines, pomegranate seeds and almond brittle. Drizzle with remaining dressing. Garnish with chives.
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Pork, Potato and Goat Cheese Skewers with Smoked Paprika
Serves 8
3 cups pulp-free fresh squeezed orange juice
2 tbs. white wine vinegar
2 tsp. honey
2 tsp. Dijon mustard
2 tsp. smoked paprika
1/2 cup plus 2 tbs. olive oil, divided
Salt and pepper to taste
1 1/2 lbs. pork tenderloin
6 small Yukon gold potatoes, cooked
1 log (11 oz.) goat cheese, sliced
Chopped parsley for garnish
Place orange juice in small saucepan and boil until reduced to 1/4 cup, about 20 minutes. Place reduced orange juice in blender with vinegar, honey, mustard and paprika. Blend well. With machine running slowly pour in 1/2 cup olive oil until emulsified. Season with salt and pepper to taste.
Heat oven to 400°F.
Season pork with salt and pepper. Heat remaining 2 tbs. olive oil in large skillet. Add pork searing on all sides, about 4 minutes. Place skillet in oven and continue cooking until an instant read thermometer reads 155°F, about 15-18 minutes. Let rest 5 minutes before slicing. Slice the pork in half lengthwise, then slice each half crosswise into slices.
Slice potatoes in half lengthwise, then slice each half into 1/4" slices.
To assemble, place 1 slice of pork on a platter, top with a piece of potato, then a slice of goat cheese and another slice of pork. Stick a wooden skewer through and drizzle with vinaigrette. Garnish with additional smoked paprika and chopped parsley.
3 cups pulp-free fresh squeezed orange juice
2 tbs. white wine vinegar
2 tsp. honey
2 tsp. Dijon mustard
2 tsp. smoked paprika
1/2 cup plus 2 tbs. olive oil, divided
Salt and pepper to taste
1 1/2 lbs. pork tenderloin
6 small Yukon gold potatoes, cooked
1 log (11 oz.) goat cheese, sliced
Chopped parsley for garnish
Place orange juice in small saucepan and boil until reduced to 1/4 cup, about 20 minutes. Place reduced orange juice in blender with vinegar, honey, mustard and paprika. Blend well. With machine running slowly pour in 1/2 cup olive oil until emulsified. Season with salt and pepper to taste.
Heat oven to 400°F.
Season pork with salt and pepper. Heat remaining 2 tbs. olive oil in large skillet. Add pork searing on all sides, about 4 minutes. Place skillet in oven and continue cooking until an instant read thermometer reads 155°F, about 15-18 minutes. Let rest 5 minutes before slicing. Slice the pork in half lengthwise, then slice each half crosswise into slices.
Slice potatoes in half lengthwise, then slice each half into 1/4" slices.
To assemble, place 1 slice of pork on a platter, top with a piece of potato, then a slice of goat cheese and another slice of pork. Stick a wooden skewer through and drizzle with vinaigrette. Garnish with additional smoked paprika and chopped parsley.
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Hazelnut Chocolate Envelopes
Serves 8
1 cup heavy cream
½ lb. good quality bittersweet chocolate, finely chopped
2 cups whole toasted hazelnuts
8 tbs.(1 stick) unsalted butter, at room temperature
1 ¼ cups sugar, divided
4 eggs
1 tbs. hazelnut-flavored liqueur
1 tsp. cornstarch
1 box (1 lb.) frozen fillo dough, thawed
12 tbs. (1 1/2 sticks) unsalted butter, melted
Bring heavy cream to boil in small saucepan. Remove from heat. Add chocolate; let sit 1 minute. Whisk until chocolate has melted. Refrigerate 30 minutes or until set.
In food processor, process hazelnuts until finely ground.
In medium bowl with electric beater cream together 8 tbs. butter and 1/2 cup sugar. Add eggs one at a time beating well after each addition. Stir in liqueur, ground hazelnuts and cornstarch.
Heat oven to 375°F.
Place one sheet of fillo on a clean work surface. Brush with melted butter and sprinkle with 1 tsp. sugar. Top with another sheet of fillo. Cut into 6 strips. Place 1 tsp. of hazelnut cream on one end. Top with 1/8 tsp. chocolate mixture. Fold dough over to form a triangle, continue folding triangle to end of strip. Brush triangle with melted butter. Place on ungreased baking sheet. Refrigerate for 15 minutes. Bake in heated oven for 11 minutes or until golden. Let cool. Repeat procedure with remaining ingredients.
1 cup heavy cream
½ lb. good quality bittersweet chocolate, finely chopped
2 cups whole toasted hazelnuts
8 tbs.(1 stick) unsalted butter, at room temperature
1 ¼ cups sugar, divided
4 eggs
1 tbs. hazelnut-flavored liqueur
1 tsp. cornstarch
1 box (1 lb.) frozen fillo dough, thawed
12 tbs. (1 1/2 sticks) unsalted butter, melted
Bring heavy cream to boil in small saucepan. Remove from heat. Add chocolate; let sit 1 minute. Whisk until chocolate has melted. Refrigerate 30 minutes or until set.
In food processor, process hazelnuts until finely ground.
In medium bowl with electric beater cream together 8 tbs. butter and 1/2 cup sugar. Add eggs one at a time beating well after each addition. Stir in liqueur, ground hazelnuts and cornstarch.
Heat oven to 375°F.
Place one sheet of fillo on a clean work surface. Brush with melted butter and sprinkle with 1 tsp. sugar. Top with another sheet of fillo. Cut into 6 strips. Place 1 tsp. of hazelnut cream on one end. Top with 1/8 tsp. chocolate mixture. Fold dough over to form a triangle, continue folding triangle to end of strip. Brush triangle with melted butter. Place on ungreased baking sheet. Refrigerate for 15 minutes. Bake in heated oven for 11 minutes or until golden. Let cool. Repeat procedure with remaining ingredients.
