From the Chez Boucher Cooking School
1/4 cup light corn syrup
1/4 cup dark molasses
1/2 cup butter
1 cup flour
2/3 cup sugar
1 teaspoon ground ginger
2 teaspoons brandy
Pre-heat the oven to 325 degrees. Heat syrup and molasses to a boil. Remove from the heat and then add the butter, stir together.
Sift together the four, sugar and ginger. Add gradually, while stirring, to the molasses mixture. Mix thoroughly, then add brandy and stir.
Drop 2 teaspoons of mixture 6 inches apart on a greased sheet pan. Bake 10 to 15 minutes. Cookies will be thin and flat. Remove from the oven and roll around a form or wooden spoon to form. Cool and fill with cherry mousse.
Chiffonade: To cut into "ribbons’
Herbs D’ Provence
Coulis puree of itself
Tourneau football cut with seven sides.
Mise en place
<i>Read more about the Chez Boucher Cooking School in the April issue’s "Cuisine" section.</i>