Garnet or Garnets Curse

lightly greased cookie sheet drop walnut-sized spoonfuls of the dough. Next, dip a teaspoon into warm water and smooth the top of each pastry. Bake for 10 minutes, turn the tray and bake for 5-10 minutes more or until dark golden, place small hole in the pastries and cool.

    Cream filling : 4 ounces heavy cream and 1/4 cup of confectioner sugar
    Place the cream in bowl, whip until soft peaks form and add sugar, transfer to piping bag and refrigerate until the chocolate sauce is ready.

    Chocolate sauce: 8 ounces semi-sweet chocolate, 1/4 cup of confectioner sugar
    Melt chocolate on low heat in microwave, meanwhile dissolve sugar and bring to boil, cream in melted chocolate into sugar and set aside.

    To finish, pipe the cream into the pastries
    and drizzle with chocolate sauce

    L’ Digestif
    The end of the French dinner.
    Strong alcohol beverages, such as cognac,
    brandy or whisky
    A good cigar may be enjoyed by the men
    and lively women
    Luncheon Menu

    Salade Verte
    Wine: Riesling

    Select fresh greens such as watercress, chicory, young dandelion leaves, and curly endive.
    Wash salad leaves, dry and tossed in oil and
    vinegar and a hint of lemon juice.
    Serve with French Bread.

    Le Main Course
    Wine: Pinot Noir

    *Poutine (French fried potatoes and gravy)
    8 large potatoes peeled-vegetable oil-1 jar of commercial prepared chicken gravy (or use your favorite gravy recipe)-2 cups cheddar cheese curds.

    Slice Potatoes lengthwise, about 1/4 inch thick. Place in a large bowl filled with cold water and let sit at least 1 hour for extra-crispy fries. Drain well. Fry the potatoes in oil in small batches until whitish yellow, about 8 minutes. Drain, salt and cover warmed gravy and top with cheese curds.
    *Carottes Braisées Au Beurre (French braised carrots with butter)
    1 1/2 pounds carrots, peeled and cut into 1/2-inch rounds- 2 teaspoons of sugar-
    2 tablespoons of butter- salt and pepper.

    In saucepan, add water and cook carrots on low heat until tender, add sugar, salt and pepper. Toss with butter before serving.

    *Maiale al Latte (pork roast braised with milk and fresh herbs)
    1 boneless pork shoulder roast-1/4 cup extra-virgin olive oil-2 large rosemary sprigs- 2 large sage sprigs-1 sprig fresh bay leaves-1 minced garlic clove-1 teaspoon fine sea salt - 1/2 cup dry white wine and 3 cups whole milk.

    In deep roasting pan, place roast, blended ingredients. Cooking time varies with size of roast.

    Le Fromage
    Wine: Champagne
    Blue cheese and cheddar board, sliced apples,
    pears and walnuts

    Café au lait
    (French coffee with steamed milk)
    Presented with shavings of chocolate and brown sugar