The Cigar Recipes

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.

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.

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.