So, it’s a play on words. No harm done. This can be an addition to dinner OR because it is a very dark chocolate, eaten with a glass of perfect red wine.
- 1 lb. of good quality darkest chocolate (not bitter chocolate)
- whipping cream (1/2 cup)
- healthy sprinkle of sea salt
Chop the chocolate roughly so it will melt faster. Put a couple of inches of water in a saucepan and, using a metal bowl, add the cream. When the cream is warm (as in starting to show teeny bubbles on the edges) add the chocolate. With a rubber spatula, keep turning the chocolate around the bowl as it melts, so it doesn’t burn. When completely melted and smooth, remove from the heat.
Lay out parchment paper on a cookie sheet and pour out the chocolate, spreading it equally over the paper. Sparsely and very lightly, sprinkle some sea salt over the surface.
Now take another sheet of parchment paper and lay it on top. With your hands smooth out any high points in the chocolate. Lift the paper and sprinkle the sea salt over the top. Replace the paper, barely touching , and set in the fridge to harden. (Or outside if it is cold where you are living). This should take a couple of hours. Break up into pieces and voila…salted dark chocolate.
As I said, it is absolutely perfect with a glass of red wine….Pinot Noir, French
Merlot or Sangiovese. Yummmmmmm.
Maple Pots De Creme
Next Saturday we are entertaining a couple in our neighbourhood and, after posting the salted maple sauce yesterday, I thought I would do the Pots de Creme for dessert. (They go together). This recipe has a praline that goes with it, so pour yourself a fresh coffee, and read this through. Then loudly proclaiming “Damn I can do this”, begin….
Praline
- 2 tbsp. sliced almonds
- 3 tbsp. sugar
- 1 tbsp. water
- 1 tsp. corn syrup
- pinch of coarse kosher salt
Preheat oven to 375 degrees. Spread the almonds out and bake for about 2-3 minutes until golden. Remove from heat and, on parchment lined cookie sheet, bunch the almonds up into a square 4-5 inches.
Put the remaining ingredients into a heavy saucepan and with a low heat, cook until the sugar melts. Increase the temperature and simmer until it becomes a dark golden colour. DO NOT STIR. With a wet brush, brush down the sides of the pot so it won’t crystallize. This should take about 5 minutes.
Quickly pour the contents over the almonds until all are coated. Cool completely and let it get cold and hard for an hour. Break into pieces of chop coarsely. In an airtight container, let stand at room temperature up to 4 days.
Now onto the best part….
- 6 large egg yolks
- 1/3 cup maple sugar
- 2 tbsp. dark brown sugar, packed
- 1/8 tsp. imitation maple extract
- pinch of coarse kosher salt
- 1 1/2 cups whipping cream, and a little extra for garnish
Preheat oven to 325 degrees. In a deep sided baking pan, place 4 ramekin cups.
Whisk the egg yolks, sugars, extract and salt until well blended. Now whisk in the cream and equally divide the custard into the ramekin cups.
Place the pan in the oven and now add enough hot water to come halfway up the sides of the dishes. If you add the water then go to the oven…you could spill it, get water into the custard and spoil the dish completely or burn yourself.
Bake for about 35 minutes just until the center is set. Remove and let stand for 15 minutes. Chill uncovered for at least 2 hours. Now cover with plastic and refrigerate overnight.
To plate, heat the salted sauce and place a small pool in the center of the plate, invert the chilled custard and place on top of the sauce. Put a small dollop of whipped cream on top and sprinkle a generous amount of praline on top. OMG, you did it again. So, so yummy! Add a plate of Salted Chocolate Chunk cookies to cut some of the sweetness. A perfect match.
Honey Cream
Now, everyone knows that shortbread is not fattening….right! Well, when you are planning on serving shortbread or a nice butter cookie, make this up to serve with it. It is made with honey (natural sweetner) AND IT IS YUMMY GOOD.
- 1 3/4 cup cold whipping cream
- 4 large egg yolks
- 2/3 cup orange blossom or lavender honey
In your electric mixer, beat the whipping cream to stiff peaks and then place in the refrigerator.
Bring the honey to a boil and cook for about 2 minutes. Set aside. In another bowl, beat the egg yolks until they are a pale yellow and super ‘airy’. With the mixer running, slowly pour in the hot honey and keep beating for about 5-6 minutes until it cools to room temperature.
Using a rubber spatula, fold in the chilled whipped cream. Place in a 5 x 10 inch loaf pan and cover with plastic wrap. (Be sure to touch the surface). Freeze for a minimum of two hours.
Bring out the cookies and ice cream bowls. IF there is anything left over, you can always make an ice cream sundae or cone. In a word….Y UM
Soft Centered Chocolate Cakes
This makes a delightful dessert.
Serves 4
Everyone has this recipe and some even come in a box. This is homemade and much, much better. Read on.
- 8 tbsp unsalted butter, extra for ramekins
- 2 tsp flour
- 4 oz bittersweet chocolate (best you can afford)
- 2 large eggs
- 2 large egg yolks
- 1/4 cup sugar
- 4 tbsp chocolate liqueur
Preheat oven to 450 degrees.
Butter four ramekins (four oz. size). Lightly flour and tap out excess. Repeat.
In a metal bowl over a saucepan of simmering water (or double boiler, if you prefer), place the butter and chocolate and heat until it is almost completely melted.
In a electric mixer, beat the eggs, yolks, and sugar until light and thick. Add the liqueur. Add the melted chocolate and beat to combine. Quickly beat in the flour just until combined.
Divide batter among the four dishes. Place on a baking sheet and bake in the oven for about six-seven minutes. At this time, the sides have set, but the center is soft. Invert each mold onto pretty plates and let stand for ten seconds. Unmold by lifting one side of the mold. The cake will fall out on the plate. Add a dollop of whipped cream that has been flavoured with chocolate flavouring or liqueur. Serve immediately.
Note: My husband’s daughter, Suzanne, claims that it can be made a day ahead, covered with saran wrap and put in the fridge. Next day, just bake it as you are eating your dinner. (It doesn’t get much fresher)
Caramel Sauce
Yummmm……I can’t think of anyone I know who doesn’t like caramel. Use this sauce for desserts, ice cream, drinks…….
- 2 cups sugar
- 1 1/2 cups whipping cream
- 1 vanilla bean, split and scraped
- 2 tbsp butter
- dash of fresh lemon juice
Combine sugar and 1/2 cup of water in a saucepan, cooking without stirring over medium heat until it boils. Wipe down the sides of the pot with a wet pastry brush. When sugar begins to brown, swirl CAREFULLY, until dark amber.
Remove from heat and slowly add the cream, stirring with a wooden spoon. Scrape the vanilla seeds from the pod and add the pod to the mixture.
Add the butter and lemon juice, stirring to combine. Store in the fridge. When ready to serve, rewarm.
You will love this….I am thinking about a martini that could use this…..
Chocolate Torte
Years ago, we were in a Mediterranean Shop and I found the Torte Wafers or Tarte Gaufrettes and I fell in love with the concept of this dessert.
One thing I found out for sure.. they didn’t give the exact instructions (at least not in English) and the first one I thought I was whipping this stuff for about 2 hours. Not so..little soon-to-be-damn-I-can-do-this cooks.
- 7 oz. melted chocolate
- 6 egg yolks
- 1 1/2-2 cups whipping cream
- 8 oz. butter
- 1 1/2 cups sugar
- 7 oz. ground roasted hazelnuts
Mix the sugar, egg yolks and cream in a pre-heated pot and warm them up. Stir well with a wooden spoon until foamy. Stir in the butter, add the melted chocolate and ground hazelnuts. Mix well.
Cool this down a bit – and on high, beat in the electric mixer until light, fluffy and will hold soft peaks. Don ‘t panic…it make take a while.
Cut the wafers in half with a very sharp knife. Fill the wafers, one on top of the other. Press lightly together and chill in the refrigerator until ready to serve.
Make sure you had enough of the filling to cover the outside completely. Sprinkle more nuts on top and with a SHARP knife, slice.
Pear and Ginger Jam
This will get you prepared for the summer delights coming from the orchards such as perfect pears. Yummmmm I can taste them now.
- 3 lbs. ripe pears, peeled, cored and chopped
- 3 cups sugar (I prefer the Berry sugar)
- 1/2 lb. candied ginger, finely chopped
- juice and grated peel from 1 1/2 limes
When chopping the ginger, make sure you spray pam on the knife or scissor blades. This way, they won’t stick. Just sayin’.
Put the pears, ginger, sugar and lime juice in a heavy bottom saucepan. Bring this slowly to a boil and boil for about 10 mimutes WITHOUT stirring.
Stir and let cool. Place in sterilized jars and tightly seal. Store in a cool, dark place (pantry?)
If you can keep your hands off, leave them cool completely and try a jar tomorrow. this makes 6 pints.
Okay, okay…I can hear the moans of delight from here. Yum yum…
Grape Meatballs
This is a wonderful dish to make, especially if serving Buffet style.
- 1 1/2 lbs. lean hamburger
- 1 egg, lightly beaten
- 1/2 cup panko crumbs
- 2 tbsp. fresh chopped parsley
- 1/2 minced onion
- 1 tsp Worcestershire sauce
- Salt and pepper to taste.
Mix together the above ingredients and form into two inch balls. Set aside
Sauce
- 12 oz. bottle of chili sauce
- 6 oz. bottle hot ketchup
- 10 oz. bottle of grape jelly (no kidding)
- 1 tsp lemon juice
- 2 tbsp. brown sugar
- 1 tbsp. soy sauce
Mix these all together in a large pot. Bring to a boil and add the uncooked meatballs. Simmer this for thirty-forty minutes.
These can be served with rice or noodles. ENJOY! This truly is an addictive sauce and you will all be wanting more.
Cheese Shortbread
This is an extremely easy shortbread to make and absolutely delicious when served with drinks.
- 1/2 lb. Imperial Cheese (red plastic round container)
- 1/2 lb. butter
- 2 cups flour
- 2 tbsp brown sugar
Preheat oven to 250 degrees. Mix ingredients and knead about 4-5 times. Form into a log and place in the refrigerator for about one hour or until it becomes cold.
Slice thin and lay out on a parchment lined cookie sheet, Bake for one hour.Watch carefully to ensure it doesn’t burn. There is only one word to descrive these….yummy!
A glass of wine, snacks abound but THESE will be the star of the party (after you, of course.)
You really should make two recipes for this. I have to make one for my daughter and one for us. She loves them.