A Big Slice is proud to present our very own wine tasting kit, the Bacchus Box, a complete evening of fun in one rosewood box! Challenge your friends to a taste off. May the best wine win! No one, not even the host, knows the identities of the selections. Observe, smell, taste, rank, vote. Was yours the nectar ...or the salad dressing? A relaxed and fun way to discover new favorites. And remember, there is always a next time with the Bacchus Box. Includes everything you need (except wine and glasses) and a free 12 minute instructional DVD. Great gift! To check out the Bacchus Box, click on the red bar above. A Big Slice is a very large website (including over 200 recipes!) that is organized thematically. But if you know what you are looking for, just click on the red bar above and it will take you to our search page. Type in the term, or recipe in the space provided and it will take you directly to that page. If any links appear to be broken, please let us know at:

thegoodlife@abigslice.com

Click above to return to the A Big Slice homepage. From there you will be able to visit our wine and international dinners sections. Plus we have a recipe and craft archive so you can quickly find what you are looking for. If it is contact information that you seek, that is also on the homepage - near the bottom. Thousands have already signed up for our newsletter. In 2009 we are focusing on the monthly holidays in a different way. How about a Mardi Gras Fais Do Do? Or a hearty St. Patrick's Day Irish Breakfast. We include holiday trivia and history, table settings, napkin folds and of course recipes. All we need is your email address. Click on the red bar above to sign up. Thank you!
Click on the above link to return to the main wine and food page. There you will find a listing of twelve different varieties of wine and the menus specially chosen to create perfect pairings. This recipe was chosen specifically for a dessert wine. If you would like to learn more about dessert wines, and see the rest of our dessert recipes, click the link above.

This recipe is not difficult, but it is time consuming. We made everything the day before and assembled the napoleons just before serving. Serves six.

white chocolate cream

1 cup heavy cream
1 cup milk
3 tablespoons sugar
4 large egg yolks, at room temperature
7 ounces white chocolate, chopped (we used blocks of Callebaut)
2 tablespoons Grand Marnier

creme anglaise

1/2 cup custard reserved from the white chocolate cream
1 tablespoon sugar
1/2 teaspoon vanilla
2 tablespoons Grand Marnier

coconut tuiles

1 2/3 cups unsweetened dried coconut flakes
1/2 cup plus 1 tablespoon granulated sugar
2 large eggs at room temperature
1 tablespoon unsalted butter, melted

white chocolate cream

1. Begin the day before serving. Bring the milk, cream and 1 1/2 tablespoons sugar to a simmer in a heavy saucepan over medium heat. Remove from the heat.

2. In a mixing bowl, whisk the egg yolks and the remaining 1 1/2 tablespoons sugar together until thick and pale yellow.

3. Pour half of the hot milk mixture into the the egg mixture and whisk. Add this mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a rubber spatula for about 3 minutes, until the mixture begins to thicken and will coat the back of the spatula. (the temperature should read 182 degrees on an instant read thermometer.)

4. Strain the mixture through a wire sieve into a medium bowl. Remove 1/2 cup of the mixture and set aside for the creme anglaise.

5. To the larger amount of the custard add the chopped chocolate and the Grand Marnier, whisk until melted. Cover tightly with plastic wrap and refrigerate overnight.

creme anglaise

To the custard add the sugar, vanilla and the Grand Marnier. Stir until mixed. Cover with plastic wrap and refrigerate overnight.

coconut tuiles

1. Preheat oven to 375 degrees.

2. Line two cookie sheets with non-stick baking liners. (Silpat is wonderful for this. But if you don't have any Silpat liners you can use parchment paper.

3. Whisk all of the ingredients together until thoroughly combined.

4. For each cookie use about 1 tablespoon of batter. Using a small offset spatula spread the batter until very thin, and about 4 inches across.

5. Bake the cookies (in batches) for about 6 minutes, then turn front to back and bake for another 6 minutes. Watch carefully, remove when they are evenly browned.

6. The cookie are delicate so allow them to cool for about a minute on the cookie sheet and then transfer them to a wire rack to completely cool.

7. They can be stored in an airtight container overnight.

to assemble the napoleons

1. Place a cookie on a dessert plate. Add about 2 tablespoons of the white chocolate cream.

2. Place another cookie on top of that and another tablespoons of the cream.

3. Place a third cookie on top of that. Drizzle the creme anglaise on top of the third cookie, and a little around the plate. Serve immediately.