Food and Entertaining

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I am planning a Moroccan dinner upon my return to France.
The menu will be Moroccan chicken, Moroccan vegetarian, cucumber tomato salad, carrot salad, lentil salad and of course cous cous.  We'll have gougeres with our cocktails and the dessert has yet to be determined.  All recipes will follow.


6 TBS butter
1 cup all purpose flour sifted
5 eggs
3/4 cup swiss cheese

Melt the butter in a saucepan with 3/4 cup water
Bring to a boil and immediately remove from heat
Add all the flour and beat until the mixture holds together
Transfer mixture to a bowl of an electric mixer and add 4 eggs one at a time.
Add the cheese and beat until well combined.
With a spoon or a pastry bag put 1 inch mounds on a baking sheet lined with parchment paper or baking mat
Beat remaining egg and brush top of each mound
Bake at 375 until puffed and golden for about 25 minutes
Serve warm

Orange and date dessert

As a finale to the Moroccan dinner I served a fresh fruit dessert.

Carefully remove wedges of orange from about 10 oranges being sure that no pith or membrane is on each wedge.  Add about 50 grams of dates without pits.  Save the juice you get when you are cutting the oranges and add about 3/4 cup of Cointreau....... Serve cold.  Delicious.