Tag: chocolate

National S’mores Day!

Chewy, creamy, crispy and sweet. Add the word chocolate and I’ve probably given away that I am talking about S’mores. These delectable treats evoke so many great memories. Whether you made s’mores at sleep away camp or even camping with your family, most of us have a story to tell about making s’mores. I’ve always been a traditional girl with Hershey’s, marshmallow and graham crackers. But I’ve heard tell of s’mores made with Reese’s and Rolos!

When my daughters were younger it was such a special treat to make s’mores at home. We even had a special s’mores making burner and dish. As they got older we would make them in the fire place and when it was too hot to have a fire, we’d make a “dip” in a cast iron skillet. I’d layer Hershey bars and marshmallows in my cast iron skillet and let it melt and brown in the oven. Then I’d serve it with graham crackers. Excellent!

So, when I heard that August 10th is S’mores Day, I was all in. The ideas were endless. How about a S’mores pizza with a chewy graham cracker crust, melted chocolate sauce and brûléed marshmallow topping? I thought about making popcorn and dusting it with graham cracker crumbs and tossing in mini marshmallows and chocolate chips. There were even a couple of cookie options, marshmallow stuffed chocolate chip cookies, anyone?

After looking at so many recipes, I decided on Molten S’mores Lava Cakes and Chocolate Kiss Cookies with Graham Flour and Marshmallows. When I was making the cookies, my thought had been to use my kitchen torch to “toast” the marshmallows and melt the Kiss. I ran out of butane, so, had to go to plan B. I turned on the broiler and put the cookies in for minute and a half, for the first batch. They are the nice golden-brown ones pictured. During the second batch, I got on the phone and, we’ll, I got distracted. I got the cookies out before they were totally burnt. But guess what, in, family we always let our marshmallows set on fire anyway. The second batch tasted just like that perfect burnt marshmallow flavor.

The lava cakes were fascinating to me.  When I started my research for recipes, I was surprised to find that it’s not a two-step process, it’s just ingredients. They are also pretty easy to make. There are always lessons to be learned. My ramekins were a little too big; so, the regular size marshmallow I used wasn’t fully covered. I would say to err on the side of too small and just make more. I also think I would use a handful of the mini marshmallows, rather than the regular size. I also cooked them for the full 12 minutes and then cooled for 1 minute. Everyone’s oven is different, but for mine I think I’d bake for 10 minutes then cool for 1 minutes.  You really want a good lava ooze.

Summer is, sadly, winding down. However, you decide to celebrate S’mores day, make a special  summer 2018 memory!

S'mores Cookies
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Servings
4 dozen
Servings
4 dozen
S'mores Cookies
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Servings
4 dozen
Servings
4 dozen
Ingredients
Servings: dozen
Instructions
  1. Preheat oven to 350° Cream together butter and both sugars. Add egg and vanilla until blended.
  2. In a separate bowl, whisk together all dry ingredients. Mix dry mixture into butter mixture until a workable dough forms. Scoop 1 inch balls onto a lined cookie sheet and give them a soft pat down.
  3. Bake cookies for 7 minutes until top is golden brown, do not overcook here. Remove from oven and push a marshmallow, sticky side down, into each cookie. Return to oven and bake another minute or two. Remove from oven again and top each marshmallow with a Kiss.
  4. Here is where I would have liked to use my kitchen torch to brown the marshmallow and melt the chocolate. You can do this or put the cookies under the broiler for a moment or two. WATCH THEM, or they will burn.
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Molten S'mores Lava Cakes
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Servings
4 6-oz. cakes
Servings
4 6-oz. cakes
Molten S'mores Lava Cakes
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Servings
4 6-oz. cakes
Servings
4 6-oz. cakes
Ingredients
Servings: 6-oz. cakes
Instructions
  1. Preheat oven to 450°. Butter and lightly flour 4 6-ounce ramekins.
  2. Melt together butter and chocolate. You can do this in a microwave at 15 second intervals, until melted or over a double boiler. Let cool slightly.
  3. In a medium bowl beat together eggs, egg yolks, sugar and salt, until thick and pale yellow.
  4. Temper the egg and chocolate mixtures by first stirring, quickly, a tablespoon or two or egg into chocolate mixture and then a tablespoon or two of chocolate mixture into egg mixture. Then quickly whisk remaining chocolate into egg mixture and add flour until combined.
  5. Place one tbs. of marshmallows in the bottom of each ramekin and then spoon batter, evenly into each dish. Bake for 10-12 minutes. The sides should be firm but the center should still shake a little.
  6. Remove from oven and cool for 1 minute. Carefully, they will be hot, cover each ramekin with a dessert plate and turn over to unfold the cake. Garnish each cake with a rim of graham cracker crumbs. Serve immediately!
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Two Times the Passover

This year I am making Passover seder both nights. While that may seem daunting, I am doing a lot of it ahead of time. This is new for me. I am no martyr. I give out assignments, everyone brings and I make the recipes that are better if they don’t travel. My point is I usually do everything the day of. This year I will join legions of cooks, some that started weeks ago, and freeze and thaw.

I am making my matzoh ball soup early in the week. As long as you freeze the balls in the soup and defrost in the refrigerator, it will still be delicious. Same for the brisket, chicken, macaroons, and popovers. I can make my hard boiled eggs early in the week and even get my tables set. The only things I’ll have to do the day of is put together my seder plates and make my desserts. This year’s desserts won’t necessarily work better made ahead of time.

When going gluten-free became popular, it opened a world of recipes for Passover, too. Not all gluten-free recipes are kosher for Passover, but the flourless chocolate cake is. The one bummer of some of the flourless cakes is they tend to collapse int he middle, after baking. This year I will use that collapse to my advantage and fill with a mascarpone chantilly cream. You can dust it with some chocolate shavings or add some fresh fruit and mint for garnish. It is beautiful a tastes divine.

This cake can be made a day ahead of time. I am making this on Thursday so picture to come

Chocolate Cloud Cake
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Chocolate Cloud Cake
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Ingredients
Topping
Servings:
Instructions
  1. Preheat oven to 350° and lightly butter springform pan and dust with extra sugar. Be sure to tap out excess.
  2. Combine chocolate, oil and butter in heat proof bowl and place over simmering water. Water should not be touching bowl. Stir until chocolae is melted and incorporated. Remove from heat.
  3. In a bowl whisk the 4 yolks plus 2 whole eggs, cocoa powder, vanilla and salt. Temper the chocolate with the egg mixture then whisk all together, until smooth.
  4. Use an electric mixer to beat the egg whites until frothy then gradually start adding 1/2 cup of sugar. Continue beat until you have firm peaks. Fold egg whites into chocolate mix, until just incorporated. You may want to do this in two steps.
  5. Pour batter into prepared pan and smooth top level. Sprinkle with remaining 2 Tbs. sugar.
  6. I like to put pan on a baking sheet and then bake for 35-45 minutes. The top of the cake should be cracking and the edges pulling away, slightly. Cool completely on a wire rack. Dont worry the cake is suppose to fall inthe center.
Topping
  1. Use an electric mixer, start beating the mascarpone then add the heavy cream and sugar. Beat until soft, cloud-like, peaks form.
  2. Once cake is completely cooled, loosen sides of springform and remove from cake.
  3. Mound whipped cream in center of cake and garnish with chocolate shavings or fresh fruit and mint leaves. Enjoy!
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Grandmother’s Fudgy Frosted Brownies

Oh, my Grandmother’s brownies! I remember and crave them still. She never made any secret about using a box mix for the brownies. I vaguely remember a Betty Crocker box. But she always made this frosting. It was more like fudge, but she wouldn’t put fudge on a brownie, or would she?

The frosting was thick and chocolatey. It had a graininess that let you know how much sugar was in the frosting, but it was so good. The whole brownie was sweet yet not cloying. My Grandmother always put nuts in her brownies., usually walnuts or pecans. I know that cooks are hesitant with nuts these days. I say give nuts a chance!

I tried many “southern” fudge frosting recipes and none matched my grandmother’s. So, I went to a good old-fashioned fudge recipe and changed it up a little.

It’s not too late for a quick Valentine’s Day bake so quickly run to the store and get your ingredients and get to it!

Follow the directions on the box for your brownies. While they are baking get started on your frosting. If you can pour the frosting over the brownies when they come out of the oven its great!

 


Grandmother's Fudgy Frosted Brownies
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Grandmother's Fudgy Frosted Brownies
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Ingredients
Servings:
Instructions
  1. Combine sugar, milk, and butter in a heavy saucepan. Bring to a full boil, stirring constantly.
  2. Let boil for 4 minutes, while constantly stirring.
  3. Remove from heat and add in chocolate chips, salt and vanilla.
  4. Stir until chocolate has melted and it is smooth.
  5. Pour over brownies and let set-up for 2 hours. You can refrigetrate them, but it is optional. Let them cool completely before cutting.
  6. Cut into 24 brownies and serve.
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Mark’s Cookies from Spain!

This summer I had the greatest trip to Spain with my husband. I’ve written about many parts of the trip and shared many recipes. However, it has taken me months to duplicate a most important recipe. Double Dark Chocolate Chip Cookies from The Principal hotel. You have to understand my husband is not much of a sweet eater and chocolate would never be his first choice. So, when he asked the maître d’ if he could have some cookies to take on the airplane home, I almost fell over.

When we did finally arrive at home I made it my quest to duplicate the recipe. I wrote to the chef. I explained how my husband coveted his cookies and asked if he would share the recipe with me. While I waited for his response I played around with some other recipes. I found a few online and even tried a couple of Dorie Greenspan’s. Each time he tried them and each time the verdict was, “Not the same.”.

I was delighted when I got an email from the chef with his recipe, but it was just chocolate chip cookies.  I wrote back and explained it was the dark chocolate chip cookies and he replied right away with the adjustments to make the recipe into the dark cookies. I will say that there were still adjustments to be made. For example, Celsius to Fahrenheit conversion wasn’t an exact science, nor were weight measurements versus cup and tablespoon measurements. So again, I made many versions and they were “Not the same”.

One more try and I got it. Let me tell you that my husband really likes a crunchy cookie and it was hard to get that right without having either burnt or just dry cookies.  Remember every oven is different and every taste too.  Adjust for your oven and preference.

I hope you enjoy these as much as my husband did.  Please put your comments.  I love to hear from you.  Happy Holidays!

Dark Chocolate Chip Cookies with White Chocolate Chips
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Servings
3 dozen
Servings
3 dozen
Dark Chocolate Chip Cookies with White Chocolate Chips
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Servings
3 dozen
Servings
3 dozen
Ingredients
Servings: dozen
Instructions
  1. Preheat oven to 350°
  2. Whisk together flour, baking soda and salt.
  3. In an electric mixer, with paddle attachment, cream together butter and both sugars.
  4. Add vanilla and eggs, one at a time.
  5. Beat until well mixed.
  6. Gradually add flour and mix util "dry".
  7. Stir in dark chocolate.
  8. Fold in white and semi-sweet chocolate chips.
  9. Scoop onto ungreased baking sheet. Leave them kind of roundish for best texture.
  10. Bake at 350° for 13-16 minutes.
Recipe Notes

 

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Caffeine to Go – Cappuccino Muffins!

There is a coffee store every 500 yards, on every block. The coffee shelf at your local grocery store has become the coffee aisle and the fact that bakers have been putting coffee in their chocolate recipes for years, is finally out of the darkness. I wanted to find the perfect recipe to encapsulate all I love about coffee and baking, but wasn’t overtly chocolate. Cappuccino Muffins!

I first tried Cappuccino Muffins when my second daughter was in pre-school. One of the Moms brought them in for the Mom’s whose kids were going through transition. At that point in pre-school you start the day with your child and then go sit outside for a while to make sure they can hack it without you. I have to admit, my girls were always independent enough that I could have dropped them off their very first day and they would have been fine. Other Moms didn’t have it so easy and we could hear their kid wailing, waiting for them to come back in. So those perfect muffins, flavored with espresso, and studded with chocolate chips were just what we all needed to settle our nerves and spark conversation.

I had been given the recipe but have searched high and low for my copy and couldn’t find it. Let the recipe testing begin! It was a truly fun day and I might have a mild case of the jitters, from all the caffeine, but I think I came up with just the right flavor and an added perk of espresso cream cheese schmear. I ran out of my instant espresso powder and my local grocer didn’t have it. They did have Starbuck’s Via Instant Coffee in Italian Roast. That worked just fine.

These are great to make ahead and keep on the counter for about a week. You can also make them and freeze them. I would wrap them individually and grab them on the way out the door. By the time you get to work they will have defrosted and be ready to eat. Even better, you can toast them, from frozen, and use a little of the schmear.

Cappuccino Muffins with Espresso Scmear
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Servings
12 muffins
Servings
12 muffins
Cappuccino Muffins with Espresso Scmear
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Servings
12 muffins
Servings
12 muffins
Ingredients
Espresso Schmear
Servings: muffins
Instructions
  1. In a medium bowl whisk together flour, sugar, baking powder and salt.
  2. In a large bowl whisk together milk and coffee until coffee dissolves.
  3. Add the butter, egg and vanilla and mix well.
  4. Stir dry ingredients into wet ingredients until just blended.
  5. Fold in chocolate chips.
  6. Fill paper lined muffin tins 2/3 full.
  7. Bake at 375° for 15-20 minutes. Just until tester comes out clean.
  8. Cool for 5 minutes in pan then on rack.
  9. Serve with schmear.
Espresso Schmear
  1. In a small bowl beat together all schmear ingredients until well blended. Refrigerate until served.
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Cake for Breakfast!

Cake for breakfast! Yes it’s a thing and it is all over the Internet. It’s actually not a new thing. It started popping up in my feed in every blog I get, recently. So, I decided to do a little research of my own. Before I get to a really good chocolate cake recipe, that you will probably over indulge in, let me give you some of the Kisses and Nibs of it all.

The original study came out in 2011 and was conducted in the UK. It did say that eating cake for breakfast was a good thing and that you might lose some weight. However, it turns out the study was more about eating a big hearty breakfast than it was about eating cake. It also pointed out that if you’re going to eat sugary unrefined carbs, maybe you want to do it earlier in the day, rather than later. Finally, the UK study was a closed study, meaning that the participants were living and eating in a dorm facility. So the facilitators noted that perhaps the social nature of eating together might have had the participants eating less. Be more social when you eat breakfast, if you can. Talk more, eat less.

The second study was done at Tel Aviv University in 2013. This study suggested that the brain works better when it is stimulated immediately in the morning and that chocolate cake was a great conduit for that. The long and short of this is that chocolate has flavonoids and caffeine; both can act as a stimulant. Flavonoids are also a great antioxidant. Both supply energy to the brain and in my honest opinion are a great way to start your day.

I did the MOST official study of all in 2017. It shows that if you make a chocolate cake, somebody will eat it for breakfast!

Okay, enough with the science! Here is a great chocolate cake recipe. I put it together from several different recipes. Make a double batch of the frosting; one is just not quite enough to frost the whole cake.


Really Good Chocolate Cake
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This is three full layers of cake, not one cake cut into three layers! With lots of rich milk chocolate frosting between and all around. Oh yeah!
Really Good Chocolate Cake
Print Recipe
This is three full layers of cake, not one cake cut into three layers! With lots of rich milk chocolate frosting between and all around. Oh yeah!
Ingredients
Chocolate Cake
Milk Chocolate Frosting
Servings:
Instructions
Cake
  1. Preheat oven to 350°F. Grease and Flour three 9" round cake pans.
  2. In a medium bowl whisk the flour, baking powder, baking soda and salt together.
  3. In a large heatproof bowl, combine the unsweetened chocolate and cocoa powder. Heat the water and butter in a pot over medium heat until butter is melted but water is simmering not boiling.
  4. Pour hot liquid over chocolate and cocoa mixture and stir to combine and melted and smooth.
  5. Add the sugar and mix to combine. Make sure chocolate mixture has cooled then add the eggs, one at a time and use a hand mixer to just combine. Add vanilla extract.
  6. Add the flour mixture to the chocolate mixture alternating with the buttermilk, finish with the flour, being sure to scrape down the sides. Don’t over mix.
  7. Divide batter evenly between the prepared pans. Bake 20-30 minutes until a toothpick comes out clean.
  8. Cool in pan 15 minutes, then invert and cool on rack. Cool completely before frosting.
Frosting
  1. In the bowl of a stand up mixer, fitted with a paddle attachment, cream the butter and slowly add the sugar. Be sure to scrape down the sides. Drizzle in melted, cooled chocolate until evenly combined
  2. Frost each layer with about ¾ cup frosting and between each layer. Use remaining frosting to frost whole outer cake.
  3. Melt additional chocolate candy bars and drizzle over the top of frosted cake for decoration.
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Challenge- Passover is Coming!

For Passover, I am always looking for your input. This year especially I wanted to hear from you.  I just finished working on a Jewish Holiday Cookbook and I could have easily pulled amazing recipes from there for you and been done with it.  Let me tell you, this cookbook is going to be great! However, I asked some friends what were they looking for this year to add to their menus. Of course I heard the plea for desserts. The twist I heard was “Please give me something with no matzah meal!”

If you keep kosher for Passover, you know matzah meal can leave you feeling a little weighted down by the end of the week. So I accepted the CHALLENGE. Obviously, you will still eat matzah and there has to be matzah meal in matzah balls, for the soup. But here are recipes that are great and matzah meal free. You can use these as one menu for your dinner or you can use just a recipe or two. As always feel free to send me your questions and comments. You know I love hearing from you!.  Have an easy Passover!

Mustard Onion Marinade Brisket
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Mustard Onion Marinade Brisket
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Ingredients
Servings:
Instructions
  1. Make a paste the first five ingredients and rub all over the brisket. Wrap brisket in parchment then foil. Place in refrigerator for at least 3 hours, preferably overnight.
  2. Remove parchment and foil. Place in a roasting pan, with beef broth and cover TIGHTLY with foil, again.
  3. Bake at 500°F for 1/2 hour then reduce heat to 325°F and bake another 2 hours or longer.
  4. Let meat rest for at least a 1/2 hour before slicing. Better yet let it cool completely. Refrigerate and reheat or serve cold.
Recipe Notes

All I can say is YUM!!!!

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Passover Potato Souffle
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Passover Potato Souffle
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Ingredients
Servings:
Instructions
  1. Peel the potatoes and cook in a medium saucepan until tender. Drain. Transfer to a large mixing bowl and mash.
  2. Grate half the cheese and mix with hot potatoes. Add salt, pepper and paprika.
  3. Beat the potatoes until cheese melts. Add the milk and egg yolks. Mix well.
  4. In a small bowl, beat the egg whites until stiff; fold them into the potato mixture.
  5. Turn into a, very lightly greased, 1 1/2 quart casserole. Sprinkle with remaining grated cheese.
  6. Bake in a preheated 425°F oven for 20 minutes
Recipe Notes

This recipe serves 4. It doubles easily.

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Zoodles with Garlic Parsley Sauce
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Use a Spiralizer to make whatever veggie noodles you like. I like a mixture of zucchini and carrots. Cook in boiling water until al dente. You don't want them too soft. Reserve the water.
Zoodles with Garlic Parsley Sauce
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Use a Spiralizer to make whatever veggie noodles you like. I like a mixture of zucchini and carrots. Cook in boiling water until al dente. You don't want them too soft. Reserve the water.
Ingredients
Servings:
Instructions
  1. In a large saute pan, melt the margarine. Add the garlic and sauce until soft. Watch it, so it doesn't burn. Add the parsley and continue to saute until soft.
  2. Add the zoodles and toss until well coated in sauce. If you want the sauce a little thinner add some of your reserved pasta water.
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Chocolate Pavlova with Raspberries and Marscapone Cream
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Chocolate Pavlova with Raspberries and Marscapone Cream
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Ingredients
Pavlova
Mascarpone Cream
Servings:
Instructions
Pavlova
  1. Preheat oven to 300°F. Line a large baking sheet with parchment paper. Trace a 9" circle on parchment using a cake pan or plate. Flip paper over so meringue won't touch pen.
  2. In the bowl of a standing mixer, fitted with a whisk, beat the egg whites and salt on medium speed until foamy soft peaks form, about a minute or two. Increase speed to medium-high and gradually add the sugar; continue beating until stiff peaks form. This should take about 8 or 9 minutes. The meringue will be white and glossy.
  3. Sift the cocoa powder through a fine sieve or sifter and add to meringue. Add the vinegar and the chopped chocolate.
  4. Using a large rubber or silicone spatula, fold the mixture until well combined. It should be light mocha colored and no streaks.
  5. Secure the parchment with a dab of meringue in each corner, then mound the meringue in the center of the circle. Even out the sides, slightly with the spatula or a knife. You don't want it to be perfect or overworked.
  6. Place in oven and cook for 1 hour and 15 minutes , or until the meringue is puffed and crisp all over. It should still be a bit wobbly underneath, if you touch the center.
  7. Turn the oven off and prop the door open. Leave the meringue in the oven to cool to room temperature, at least 30 minutes. It is best to let it cool gradually.
Mascarpone Cream
  1. In a medium bowl , beat the mascarpone, heavy cream and vanilla until just combined. Gradually add sugar and continue beating. Increase speed and beat until soft peaks form. You soft clouds of cream.
  2. Mound cream in the center of the meringue and spread to just cover top. Top with fresh raspberries and serve. You can shave some more bittersweet chocolate over the top for more decoration.
  3. The Pavlova can be made a day or two ahead of time and assembled up to 12 hours ahead. Just be sure to keep all components refrigerated.
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Gateau au Chocolat

Here is the recipe for the greatest mistake I ever made!

Gateau au Chocolat
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Gateau au Chocolat
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Ingredients
Servings:
Instructions
  1. Preheat oven to 425° F. Grease and line with wax paper a 9x5x3 loaf pan.
  2. Melt chocolate and beat in butter with a spoon or spatula.
  3. Beat egg whites with a hand mixer to stiff peaks; set aside. With same beaters beat egg yolks until thick and light in color.
  4. Slowly add the sugar, beating constantly. Add the flour and beat until just combined. Stir egg yolk mixture into chocolate mixture, then fold egg whites into this mixture. You will have some egg whites still showing.
  5. Pour batter into prepared pan. Reduce oven heat to 350°F and bake 25 minutes.
  6. Let cool completely in pan. Cake will settle like a cheesecake. Turn out. Refrigerate for 4 hours until well chilled. Decorate with abandon!
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Charred Cauliflower with Picada Sauce

Picada is like a pesto. Made with chocolate and almonds it is lovely on the palate!

Charred Cauliflower with Picada Sauce
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Charred Cauliflower with Picada Sauce
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Ingredients
Servings:
Instructions
  1. Heat oven broiler to high
  2. Toss florets with 2 T. olive oil, salt and pepper in a bowl Arrange in a single layer on a baking sheet. Broil, turning once, half way through, until charred and tender, about 15 minutes.
  3. Meanwhile, heat garlic and remaining oil in skillet an cook, over medium heat until golden, about 5 minutes. Be sure to watch and stir, so garlic doesn't burn. Transfer oil and garlic to a a medium bowl an let cool.
  4. Stir almonds, parsley, chocolate, sherry, salt and pepper into garlic oil. Toss with cauliflower while it is still hot. Garnish and serve immediately.
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Valentines Day Chocolates!

It’s almost Valentine’s Day and I know you are still wondering what to do. We all spend a lot of time looking for something new and creative to do. We all want to “keep it fresh”. Well, I’ve been married for almost 20 years and let me tell you it gets hard. I am a devotee of the classics. Let’s do a romantic dinner. That’s not to say we can’t shake things up a little bit. If you or your significant other are certified chocoholics, like me, how about a meal that has chocolate in every single course?

There is so much to love about chocolate but what you need to know here is that it starts out as cacao, which is mouth wincing bitter. Don’t be scared, that gives you control. That bitter cacao nib is a chameleon. Once add sugar, fat and cream, with a little mixing, you can have the sweet Hershey Kiss from your childhood or a complex and award winning delicacy.

In a typical three-course meal, you’ll start with salad. Let’s make milk chocolate vinaigrette. The milk chocolate is an emulsifier that creates a welcome creaminess. Serve the vinaigrette it over greens that included purple radicchio. Radicchio is a little bitter so it cuts the sweetness. Spinach adds necessary balance. To round out the salad add Asian pear for a tart crunch and diced cranberries for their sweet chewy flavor.

The star of the main course is a fennel seed and cacao nib rubbed pork tenderloin. The secret really is the rub. The rub is a blend of cacao nibs, fennel seeds, cinnamon and cayenne with cocoa powder and brown sugar bounces all over your mouth. The recipe calls for grinding the nibs and seeds in a mortar and pestle. The result will be quite coarse. If you’d like a finer texture you can use a coffee grinder or food processor. Remember though, the finer the rub, the less pungent the flavor. Is the rub sweet or spicy? The rub will seal your juices in while cooking so you won’t need any other sauce than the glorious juices as they pour out when sliced.

In keeping with the play on sweet and spicy the pork is served with a charred cauliflower in a picada sauce. Picada is similar to a pesto. This recipe uses; bitter dark chocolate, Marcona almonds, garlic, parsley and a touch of sweet sherry. The cauliflower should be tender, almost creamy, inside and just charred on the outside. There are so many great textures in your mouth.

In moments of humility and mistakes often come our greatest success and sweetness. Dessert comes from one of those moments. I misread a recipe that called for teaspoons of flour and sugar as tablespoons and the result is more like a rich, incredible brownie than cake. It won’t look so pretty when you first turn it out, so decorate with abandon. You can try whatever fresh berries in season. For a more elegant presentation, sift some powdered sugar through a lace doily and add some fresh herbs. I always say if it smells good together it will taste good together so get creative; how about some tarragon or thyme? If you are short on time a dollop of fresh whipped cream will work too.

Here’s the truth, I did not take pictures the last time I made this and don’t want to use stock pictures from the internet. I promise to post pictures as soon as I can. Finally, it appears I can only do one recipe per post so I will send the recipes one after the other.

I wish you and your loved one a very meaningful Valentine’s Day!

Chocolate Balsamic Vinaigrette
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Chocolate Balsamic Vinaigrette
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Ingredients
Servings:
Instructions
  1. Melt chocolate and stir until smooth. Whisk in vinegar, honey, salt and pepper. While whisking continuously, drizzle in oil until thickened and combined.
  2. Divide arugula/spinach among plates. Top with pear, cranberries and drizzle with vinaigrette. Serve immediately.
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