Bruce the Chef

2 tablespoons butter
   

4 cups California seedless grapes
   

1/4 cup granulated sugar
   

2 tablespoons flour
   

2 tablespoons unsweetened coca powder
   
   

1 teaspoon vanilla extract
   

1/2 teaspoon ground cinnamon
   

6 sheets phyllo dough
 

1. Gently brown butter in small saucepan
       over low heat; watch carefully so it will not burn.
      
2. Mix grapes, sugar, flour, cocoa, vanilla
       and cinnamon.
      
3. Working quickly, cut sheets of phyllo
       dough into 4-inch squares. Place squares between waxed paper
       and cover with towel.
      
4. Lightly grease bottom of each cup in a
       standard muffin tin with browned butter. Place 2 squares phyllo
       dough in each cup, brush lightly with browned butter, repeat
       with 2 more squares and brush with browned butter again. (There
       will be four layers of phyllo dough squares in each cup of the
       muffin tin.) Fill each with 1/4 cup grape mixture. Sprinkle any
       remaining cocoa mixture in bottom of bowl over grapes.
      
5. Cut trimmings of phyllo dough into short
       narrow strips; sprinkle about 1 tablespoon over filling in each muffin cup. Drizzle remaining butter over top.
      
6. Bake at 375°F 35 to 40 minutes or
       until lightly browned. Cool slightly; remove from muffin tins.
    

Makes 12 servings.

Two very rich flavors –
  chocolate and hazelnut — meet in this elegant dessert. Serve
  this as a romantic offering for a new flame (or an old one!)
  or as the finish to a semi-formal sit-down meal.

2 cups shelled hazelnuts

    1 cup all-purpose flour
    3/4 cup granulated sugar, divided use
    3 tablespoons unsweeted baking cocoa
    1/4 teaspoon baking soda
    1/2 cup unsalted butter, divided use
    4 large eggs, separated
    4 (1-ounce) squares unsweetened baking chocolate
    1 cup dark corn syrup
    1/8 teaspoon salt
    2 tablespoons rum
 

1. Preheat oven to 350°F
       (175°C).
      
2. Toast hazelnuts on a baking
       sheet until the skins are loose and come off easily, about 10
       minutes; turn off oven. Rub hazelnuts in a clean towel to remove
       the skins, then chop coarsely and set aside.
      
3. Crust: In a large mixing
       bowl, sift together flour, 1/4 cup sugar, cocoa and baking soda.
       Cut in a 1/4 cup butter until mixture resembles coarse cornmeal;
       stir in 1 egg to form smooth dough. Form into a ball, wrap and
       refrigerate.
      
4. Filling: Using a double-boiler,
       melt baking chocolate with remaining 1/4 cup of butter over simmering
       water, whisking occasionally until smooth; remove from heat and
       set aside.
      
5. Combine corn syrup and
       remaining 1/2 cup sugar in a small saucepan. Bring to a full
       rolling boil slowly over medium heat; remove from heat and stir
       in chocolate mixture.
      
6. In a mixing bowl, beat
       remaining 3 eggs, salt and rum flavoring. Beat into chocolate
       mixture until just mixed; gently stir in hazelnuts and set aside.
      
7. Preheat oven again to
       350°F (175°C). Lightly grease a 9-inch pie plate.
      
8. Lightly flour a work surface;
       lay chilled dough on it and lightly flour it, as well. Roll dough
       to a 13-inch round, between 1/4 and 1/8-inch thick. Line pie
       plate with the dough, trimming away all but a 1-inch overhang.
       Fold over to make a double-thick edge on the rim of the pan and
       flute the edges. Pour hazelnut filling into crust.
      
9. Bake until filling is
       set and the crust is baked through, about 40 minutes. Let cool
       slightly before serving.
    

Makes 12 servings.

An elegant dessert that
  can be made ahead. Serve with a dollop of whipped cream and a
  sprinkling of chocolate shaving for an added touch.

1 1/2 cups all-purpose
    flour
    3/4 cup powdered sugar
    1/2 cup unsweetened baking cocoa
    1 teaspoon vanilla extract
    1 teaspoon salt
    2 2/3 cups unsalted butter, divided use
    1 1/2 cups firmly packed brown sugar

2/3 cup honey
    1/4 cup granulated sugar
    3 cups pecan halves
    1/3 cup whipping cream
 

1. Preheat the oven to 350°F
       (175°C).
      
2. In a food processor, combine
       flour, powdered sugar, cocoa, vanilla and salt; process to blend.
       With the motor running, gradually add 1-2/3 cup of the butter,
       a few tablespoons at a time. Process until dough forms a ball
       on top of the blades.
      
3. Press dough into a 12-inch
       tart pan with a removable bottom. Bake for 10 minutes or until
       light brown. Set aside to cool.
      
4. In a large saucepan over
       medium-high heat, combine remaining 1 cup butter, brown sugar,
       honey and sugar; bring to a boil. Boil for 3 minutes.
      
5. Add pecans and cream and
       return to a boil. Immediately pour into cooled crust. Bake until
       center is bubbling, about 20 minutes. Let cool to room temperature,
       about 2 hours.
    

Makes 12 servings.