Chef Graham Fox has shared this delicious Chocolate and Chili Tart - perfect for a  celebrating romantic occasion.  Enjoy!

Chocolate and Chili Tart Recipe
18oz 60% Chocolate
3 Eggs
200ml Milk
350ml Heavy Cream
1 Tsp Chili flakes

-Set the oven to 325
Melt the chocolate and then add the rest of the ingredients and mix thoroughly.
-Bake the tart base. Pour the mix into the base and bake for approximately 10 minutes, then turn the oven off and leave for 30 minutes.
-Place in the fridge to set.  Then pull out the tart to get to room temperature. Does this an hour before you want to serve it.
-Serve with some Orange Ice Cream, Mint and Segmented Oranges.

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Cooking School Classes
Enjoy the wonderful recipes below, featured in recent cooking classes. To learn first-hand from our executive chef, attend one of our popular cooking classes at the Fearrington House - click here for the upcoming Schedule>>
 

From The Seafood Class:

Seared Wild Striped Bass with Vanilla Mashed Potatoes, Salsify, Asparagus, Black Trumpet Mushrooms and a Clam Sauce
4 Yukon Potatoes
3 Cups Heavy Cream
½ Cup Butter
1 Bunch of Asparagus
1 Qt Black Trumpets
3 Sticks of Salsify
Clam Sauce:
1/2 Net of Littleneck Clams
½ Cup Tomato Concasse
Chopped Tarragon & Chervil
1 Cup Fish Stock
½ Qt Heavy Cream
½ Cup White wine
6 Shallots, diced

-Put the mash on a low boil. Have 3 cups cream and butter and reduce by half. When the potatoes are ready, peel off skin and mash until fine, then add the cream. Keep warm.
-Peel the salsify and place into acidulated water (water with lemon juice). When all are peeled, place into water on slow boil. Cook for 10 minutes, then check for see if they are done. Check by inserting a knife - it should go in easily. Remove and chill.
-Sweat off shallots. Add wine and fish stock, reduce by half.
-Add the cream and also reduce by half.
-Steam the clams, chill and then pick them out of the shells.
-When the sauce has reduced, add the clams, tomatoes and herbs (once herbs are added you need to use it straight away)
-To serve, sear off the bass, blanch the asparagus, sauté the mushrooms, and sauté the salsify until golden brown.

Cured Char with Blood Orange Sorbet & Citrus Salad
1 Cup Sugar
½ Cup Salt
Peppercorns
1 Cup Dill, chopped
4 Star Anise
1 Blood Orange
1 Lime
1 Orange
1 Grapefruit
3 Cups Blood Orange Juice
1 ½ Cups Water
1 Cup Simple Syrup

To Garnish:
Keta Caviar
Chervil
Chive Oil

-Prep the fish, leaving the skin on, and cure for 4 hours (turning over after 2). When ready, wash the fish and pat dry with paper towel.

From The Soups & Sauces Cooking Class

White Bean Soup with Country Ham
100g White Beans
1 Garlic
1 Onion
1 Leek
2 Stalks of Celery
2 Liters Chicken Stock
4 Shallots
200g Smoked Bacon
Heavy Cream
Rosemary and Thyme

Sweat off the Vegetables without any color.
Add the bacon and herbs.
Cover with stock and cook until the beans are soft.
Blend and add cream, strain and season.

Garnish with some sautéed diced country ham and chives.

Dinner Hours
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Sunday, 6pm - 8pm
Reservations: (919)542.2121
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Just minutes from Raleigh, Durham, and Chapel Hill, NC

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