Mini Orange Pochettes By Melissa Darabian Recipes

ZUCCHINI MINI MUFFINS WITH ORANGE-MAPLE GLAZE

Steps:

• For the muffins:
• Preheat the oven to 325 degrees F. Prepare a mini muffin tin with paper liners.
• In a large mixing bowl, add the all-purpose flour, whole wheat flour, wheat germ, brown sugar, baking soda, baking powder, cinnamon, and 1/4 teaspoon salt. Whisk well to combine, making sure there are no lumps in the mixture.
• In a separate bowl, add the zucchini, eggs, milk, applesauce, canola oil, and vanilla. Whisk well to combine, making sure that the eggs are incorporated properly.
• Pour the wet ingredients into the dry ingredients and mix until just combined, taking care not to overmix. Place the batter into the prepared muffin tins, filling them to the brim of the liner, about 1 tablespoon. Place into the oven and bake until a toothpick inserted into the middle of a muffin comes out clean, about 15 minutes.
• For the glaze:
• Meanwhile, in a small bowl, mix the cream cheese, orange zest, orange juice, and maple syrup.
• Remove the muffins from the oven and cool on a wire rack for 15 minutes. When ready to glaze the muffins, dip the tops of them, 1 by 1, into the glaze, turning the muffin in a circle to coat the top evenly. Serve, or store in an airtight container for up to a week. Alternatively, prior to glazing, freeze for up to 1 month.

MINI ORANGE POCHETTES BY MELISSA D'ARABIAN

Steps:

• Cream the cream cheese and butter together with a hand mixer. Add flour slowly until dough forms. Do not over mix! Shape dough into a ball and let rest covered in refrigerator for 30 minutes.
• Preheat oven to 375 degrees F,.
• Roll out dough with rolling pin on floured surface. Cut out 3 inch circles.
• Fill each dough circle with a small spoon of marmalade (or whatever you decide to use) and fold dough over to create a crescent.
• Dip finger in tap water to help create a seal.
• Bake for 15 minutes at 375, until golden. Let cool.
• Sprinkle with powdered sugar and garnish with chocolate sauce if desired.

PETITE NUTELLA POCHETTES

Steps:

• In a medium bowl, using a hand mixer, cream the butter and cream cheese together until light and creamy. Add the flour slowly until the dough forms. Do not over-mix! Shape the dough into a ball and cover. Let the dough rest in the refrigerator for 30 minutes.
• Preheat the oven to 375 degrees F.
• On a lightly-floured surface, using a lightly-floured rolling pin, roll out the dough to 1/8-inch thickness. Using a 3-inch fluted biscuit cutter, cut out as many circles as you can. Form the scraps into a ball and reroll to make more circles.
• Fill each dough circle with a small spoonful of the chocolate-hazelnut spread. Dip your finger in tap water and spread on the edge of half the circle to help create a seal. Fold the dough over to create a crescent. Bake until golden, about 15 minutes. Cool, then sift the confectioners' sugar on top and serve.

CAFE GREEN SALAD BY MELISSA D'ARABIAN

Steps:

• Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for another use.
• Put the mustard in the bowl and whisk in the balsamic vinegar and soy sauce (a French secret!) vigorously for about 10 seconds to get a creamy consistency.
• Season with salt and pepper, to taste.
• Drizzle in the olive oil as slowly as possible with 1 hand while whisking as quickly as possible with the other hand to emulsify.
• Lay the salad greens on top of the dressing and toss just before serving.

CHOCOLATE FRENCH TOAST (PAIN PERDU) BY MELISSA D'ARABIAN

Steps:

• Special equipment: 9 by 5-inch baking dish.
• In a small pot over low heat, add 1/4 cup cream, milk, sugar, 3 tablespoons butter, vanilla, and salt and bring to a simmer. Put the chocolate into a medium bowl and pour in the cream mixture. Let sit until the chocolate is melted, about 5 minutes. Add the eggs and mix until well combined. Grease the baking dish with the remaining tablespoon of butter, and it line with the bread slices, overlapping slightly. Pour the chocolate mixture over the bread, making sure to cover the tips. Push the bread down with your fingers to coat the bread completely. Refrigerate, covered, for at least 2 hours. Remove from the refrigerator 30 minutes before baking.
• Preheat the oven to 375 degrees F.
• Bake until the custard sets and the bread turns golden at the edges, about 30 minutes.
• Add the remaining cream to a chilled bowl and whisk until soft peaks form. Serve the French toast on individual plates with a dollop of cream.

SPICY MUSSELS WITH CHORIZO AND WINE A'LA MELISSA D' ARABIAN

Steps:

• In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.
• Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.
• Cook's Note: If harissa cannot be found, substitute 1 tablespoon of tomato paste plus 1/4 teaspoon cayenne pepper.

PERFECT CRISPY POTATOES (RECIPE COURTESY MELISSA D'ARABIAN)

Steps:

• Preheat oven to 375 degrees F.
• In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.

5-MINUTE INDIVIDUAL POTATO GRATINS BY MELISSA D'ARABIAN

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Spray 8 muffin tins with vegetable spray.
• Layer potato slices, cheese, and onions into each muffin cup.
• Season with salt and pepper.
• Top each gratin with 1 or 2 tablespoons of heavy cream.
• Cover with foil.
• Bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.