Best The Cigar Recipes
THE CIGAR
Bull & Bear at Waldorf Astoria Orlando
Provided by Waldorf Astoria
Number Of Ingredients 9
Steps:
- Rolled Cigar
- Combine Fondant and Glucose in a saucepan until 310 degrees Fahrenheit (155 Celcius). Pour onto Silpat sheet to cool. When completely cool, shatter into pieces. In small batches, turbo mix until it becomes powder. Add in Milk Powder and Cocoa Powder and turbo mix again. (Note: Cigar Powder can be made in advance and stored in quart containers until ready to use)
- Using parchment paper, create a template for a rectangular cutout that is 8 inches x 5 inches. Cover a flat sheet pan with Silpat sheet. Place parchment template on Silpat sheet. Using a sifter, sift Cigar Powder evenly over the rectangular cutout in the template (approximately 30 grams per cigar). Remove template. Preheat oven to 300 degrees (F). Bake in the oven for approximately 3-5 minutes, until cigar powder has melted. While warm, roll carefully into a cigar shape using a small metal tube (approx. 1/2 inch in diameter). Place rolled cigar aside until ready to fill with Mexican Chocolate Ganache.
- Mexican Chocolate Ganache
- Bring heavy cream to a boil in saucepan. Pour cream over Mexican Chocolate and mix until smooth. When cool, put into pastry bag and fill the inside of the cigars. Roll cigars in chocolate snow and brush off an excess. Roll fondant and cut into shape of cigar label - wrap around tip of cigar. Keep wrapped until ready to serve.
MOROCCAN MEAT CIGARS
This goes great with hummus on the side!
Provided by r1v
Categories Appetizers and Snacks Wraps and Rolls
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Heat olive oil in skillet over medium-high heat. Cook ground beef until it loses its pink color and begins to brown. Drain fat from skillet. Add tomatoes, cinnamon, cumin, paprika and allspice. Reduce heat to medium and simmer until mixture reduces slightly, about 10 minutes.
- Remove one phyllo sheet from package and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut the phyllo sheet into 2 14x9-inch rectangles. Spray the first half-sheet with cooking spray, place the 2nd half on top of it and spray again with oil. Place a generous teaspoon of the meat mixture near the narrow end of the dough. Fold dough over the top of the meat, fold in the sides of the dough, and roll into a narrow tube (cigar) shape. Repeat until all the meat has been rolled up. Arrange cigars on prepared baking sheet.
- Bake in preheated oven until lightly browned, about 25 minutes.
Nutrition Facts : Calories 459.7 calories, Carbohydrate 60.4 g, Cholesterol 37 mg, Fat 14.9 g, Fiber 2.6 g, Protein 19 g, SaturatedFat 4.5 g, Sodium 620 mg, Sugar 0.9 g
CHICKEN CIGARS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Place chicken in a bowl and mix with spices and parsley. Place a piece of phyllo on a nonstick cookie sheet, butter it and top with a second sheet. Divide the chicken in half. Form a 1-inch thick log the length of the long side of the phyllo dough. Roll the log in phyllo tightly. Cut the chicken filled phyllo into 4 "cigars" and brush with a dab more butter. Repeat to make a total of 8 chicken and phyllo roll-ups.
- Bake 12 to 15 minutes until golden.
TURKISH CHEESE AND HERB CIGARS
Sometimes a cigar is just a cigar...except when it is crisp, golden-brown phyllo wrapped around a mix of cheese and herbs. Then it's perfect party fare. Don't be tempted to overstuff the cigars: the smear of salty filling is just enough to balance the layers of phyllo, and excess filling will leak while baking. Rolling the cigars takes a little time, so try making them ahead and freezing them in an airtight container. Bake them right from the freezer, and eat them piping hot.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 12 cigars
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Mash the farmer's cheese, feta and mozzarella together in a bowl using a fork. Work the egg in with the fork, then stir in the parsley, dill, chives, lemon zest and a large pinch of black pepper.
- Put a damp, clean towel on your counter. Unfold the phyllo sheets on top and cover with another damp, clean towel.
- Put 1 sheet of phyllo on a cutting board with the long side closest to you and brush lightly with butter. Top with another sheet of phyllo and brush lightly with butter. Top with a third sheet of phyllo and brush lightly with butter. Cut the phyllo in half crosswise, then cut each half horizontally into thirds. Place the rectangles on a baking sheet and set aside. Repeat with the remaining phyllo.
- Working with one buttered phyllo stack at a time, spread a heaping tablespoon of cheese along the long edge of each rectangle, leaving a 1/2-inch border at each end. Fold the sides over the filling, then roll up from the bottom edge of the phyllo. Transfer rolled cigars to a baking sheet seam-side down and brush each with a little butter. Repeat with the remaining phyllo, filling and butter.
- Bake the cigars, rotating the pan halfway through, until crispy and golden-brown, about 25 minutes. Transfer to a serving platter and serve.
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