You all missed out on a fabulous dinner. Last night we honoured our Project Manager and his lovely wife with a “casual” dinner.
We had the Cold Melon Soup (absolutely wonderful, try it).
Don made a scallop/shrimp/potato disk appetizer that was out of this world.
Then we had pork tenderloin with young asparagus and medallion corn on the cob.
For dessert we had puff pastry rectangles (cut in half) and put 2 tbsp of sweetened whipping cream/sour cream on top of bottom disc then add a mixture of fresh strawberries, raspberries and the largest blackberries I have seen in a while. Repeat the layers, add the top pastry and sprinkle with icing sugar. WOW!
On top of that we tasted a lovely burgundy ice wine. (Not too sweet for an ice wine).
All in all, it was super and the company is always wonderful. Sorry you missed it.
Mood Altering Macaroon Chocolate Cheesecake
I just knew that title would catch your eye. Mood altering due to the dark chocolate which is an antioxidant and a little of this piece of pure pleasure is good for you.
You will need:
- 6 tbsp butter
- 8 oz. crushed chocolate chip cookies (homemade, of course)
- 2 tbsp. brown sugar
The filling consists of:
- 8 oz. bittersweet chocolate, chopped
- 10 oz. softened cream cheese
- 1/2 cup brown sugar, packed
- 1/4 cup Baileys or dark creme de cacao
- 4 oz. finely crushed macaroons
- cocoa power for dusting
- Ice Wine or Cognac for sipping
In a small saucepan, melt butter over low heat. Stir in the cookie crumbs and sugar. Press this mixture in a thin layer over the bottom of a 9 inch removable bottom pan. Set in fridge to set. (You may have left-over crumbs. Set aside)
To make the filling place a metal bowl over a pan with boiling water. Do not let water touch the bowl. Melt the chocolate stirring with a spatula until completely melted and smooth. Remove from heat. In a large bowl beat the cream cheese with electric mixer until softened, beat in brown sugar and liqueur. Now stir in the melted chocolate and macaroons. Spoon over cookie base in the pan. Make sure to level off the top with an off-set spatula, Refrigerate until well chilled and firm. When ready to serve, run a thin knife blade around the edge of the pan, dust the top of the cake with a layer of cocoa, sifting as you go. Remove from pan and cut into wedges and plate.
If you really want to blow the lid off this dessert, then continue on and make this decadent sauce.
Taste Rating: l0 (sorry, but it is a 10)
6 oz. bittersweet chocolate, chopped
1/4 cup half and half cream (coffee cream)
3 tbsp. melted unsalted butter
2 tbsp. light corn syrup
In small saucepan over low heat, combine all the ingredients and stir constantly until the chocolate and butter have completely melted. Now continue stirring until it almost reaches the boiling point. Remove from heat and put in a warm pitcher. Refrigerate any left over sauce and reheat gently before using. Keep only for 2 days.
Pair this with an ice wine or well-aged cognac. Let me know what you think.