Recipes: Edgar's

The restaurants at Belhurst have long been known throughout the region as the finest, most memorable restaurants. Guests travel from all over to savor the unique flavors created by Executive Chef Casey Belile. Indulge in the magic of Belhurst in your own home!

Here are some Fantastic Chocolate Recipes!

MACADAMIA CRUSTED SEA BASS WITH WHITE CHOCOLATE BEURRE BLANC
       Ingredients

• 1/2 cup all-purpose flour
• 2 large eggs
• 3 cups macadamia nuts
• 6 (6-ounce) sea bass
• Salt and freshly ground black pepper
• 4 tablespoons olive oil
• White Chocolate Beurre Blanc, recipe follows

Directions
Preheat oven to 350 degrees F.
Place flour in shallow bowl. Whisk eggs in small bowl to blend. Finely grind nuts in processor. Transfer nuts to another bowl. Season fish with salt and pepper. Coat fish with flour. Dip fish into eggs, then macadamia nuts, coating completely. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side. Transfer fillets to large baking sheet. Bake fish until just opaque in center, about 7 minutes. Top with White Chocolate Beurre Blanc and serve.

WHITE CHOCOLATE BEURRE BLANC

• 1/3 cup shallot, minced
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 2/3 cup dry white wine
• 1 cup heavy cream
• 1/2 cup coconut milk
• 2 tablespoons white chocolate
• Kosher salt and freshly ground black pepper

Cook shallots in olive oil in a heavy saucepan over medium high heat, stirring, until softened, about 3 minutes, adding garlic in the last minute. Deglaze with wine and reduce by half. Add cream and coconut milk and reduce by half once more. Remove sauce from heat and mount with white chocolate until sauce thickens. Season with salt and pepper

CHOCOLATE-DUSTED SCALLOPS WITH VANILLA BUTTER SAUCE
       Ingredients

• 1 tablespoon vegetable oil
• 1 large sweet potato, peeled and sliced into gaufrettes
• 1/4 cup unsweetened cocoa
• 1 tablespoon dried fennel seeds, toasted and ground
• 3/4 teaspoon ground cloves
• 1 tablespoon ground cinnamon
• 2 teaspoons fine salt
• 1/2 teaspoon cayenne
• 1 pound sea scallops, patted dry
• Vegetable oil, for frying
• 2 tablespoons sugar
• 2 tablespoons white wine vinegar
• 1/4 cup dry white wine
• 1 vanilla bean, split and seeds scraped
• 2 teaspoons grated orange zest
• 1/2 cup heavy cream
• 1 stick cold unsalted butter, cut into pieces
• 1 medium orange, segmented

Directions
Heat frying oil in a deep fryer to 375 degrees F.
In batches, add sweet potatoes to oil and fry until crispy, about 1 minute. Drain on a paper towel-lined plate.
In a shallow dish, combine the cocoa, fennel, cloves, cinnamon, salt, and cayenne. Lightly dredge 1 side of the scallops in the spice mixture, shaking to remove the excess.
In a large skillet, heat the 1 tablespoon of oil over medium-high heat. Add the scallops in batches as necessary and cook until just cooked through and golden brown, 2 to 3 minutes per side, depending upon thickness. Remove from the heat and cover to keep warm.
In a medium skillet, melt the sugar over medium heat. When it starts to caramelize, add the vinegar, wine, vanilla bean and seeds, zest and stir to combine. Bring to a simmer and cook until reduced by half, about 2 minutes. Add the cream and cook until thickened and reduced by half, 2 to 3 minutes. Lower the heat and whisk in the butter several pieces at a time, adding additional pieces just as the previous ones are almost incorporated. Remove from the heat and remove the vanilla bean. Stir in the orange segments and adjust the seasoning, to taste.
Spoon the sauce onto 4 plates and top with the scallops. Serve immediately with the sweet potato gaufrettes.

 
SWEET FRESH FETTUCCINI WITH CHOCOLATE
 Ingredients

• 1 pint heavy cream
• 1 lemon, zested
• 1 orange, zested
• 2 tablespoons honey
• Pinch kosher salt
• 1/2 recipe Fresh Pasta, cut into fettuccini, recipe follows
• 1 tablespoon lemon juice
• 1 small block semisweet chocolate, optional
• 1/4 cup chopped, toasted hazelnuts

Directions
Bring a large pot of salted water to a boil over high heat.
In a large, heavy skillet heat the cream, zests, honey, and salt over medium heat, being careful not to boil the cream. Stir occasionally for about 4 minutes.
Meanwhile, add the pasta to the boiling water and cook until tender but still firm to the bite, stirring occasionally, about 2 to 3 minutes. Drain the pasta. Add the pasta and the lemon juice to the skillet with the cream sauce. Toss to combine.
Place the pasta in serving dishes. Using a vegetable peeler, shave chocolate directly on top pasta. Sprinkle with hazelnuts. Serve immediately. .

CHOCOLATE FONDUE
 Ingredients

• 1 banana
• 1 apple
• 1 (8-ounce) container strawberries, hulled
• 2 teaspoons orange juice
• 1/2 cup unsweetened natural cocoa powder
• 1/3 cup sugar
• 1/2 cup nonfat evaporated milk
• 1 teaspoon vanilla extract
• 2 ounces dark chocolate, (60 to 70 percent cocoa solids) finely chopped

Directions
Peel and cut the banana and core and slice the apple. Place the bananas slices, apple slices and strawberries in separate piles on a serving plate. Sprinkle the banana and apple slices with the orange juice and toss gently. Cover the fruit with plastic wrap and refrigerate while you make the fondue.
In a medium saucepan whisk together the cocoa powder and sugar. Gradually pour in the evaporated milk and whisk well to make a paste. Place the saucepan over a low heat and cook, stirring constantly, until simmering. Remove from the heat and whisk in the vanilla and chocolate and stir until the chocolate is melted. The mixture will thicken as it cools slightly. Transfer chocolate to a fondue pot, and keep warm. Serve with cut fruit for dipping.

CHOCOLATE CHIP PANCAKES WITH CINNAMON CREAM
     Ingredients

• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 2 large eggs, separated
• 3 tablespoons butter, melted plus 4 tablespoons, divided
• 1/2 cup miniature semi-sweet chocolate morsels
• Cinnamon Cream, recipe follows
• Maple syrup, for serving

Cinnamon Cream:

• 1 cup heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/4 teaspoon ground cinnamon

Directions
Preheat griddle to 350 degrees F.
In a large bowl, combine flour, sugar, baking powder, and salt.
In a small bowl, combine milk, egg yolks, and 3 tablespoons melted butter; add to flour mixture, whisking until smooth.
In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold into batter. Gently fold in chocolate morsels.
Melt 2 tablespoons butter on hot griddle. Ladle about 1/4-cup batter for each pancake onto hot griddle. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn and cook the other side. Repeat procedure with remaining 2 tablespoons butter and remaining batter.
For the Cinnamon Cream:
In a medium bowl, beat cream at medium-high speed with an electric mixer until thickened. Gradually beat in confectioners' sugar and cinnamon, beating until stuff peaks form. Cover and chill.
Serve pancakes with Cinnamon Cream and maple syrup.

Bon Appetite!
Casey Belile
Belhurst Executive Chef