Browsed by
Category: chocolate

Nectar of Love

Nectar of Love

This is from the Valentine’s Day, 2006 issue of the newsletter.

A tasty alternative to the traditional champagne and strawberries.

1 part vanilla
2 parts raspberries
2 parts whiskey
3 parts triple sec
Dark chocolate orange wedges

Places raspberries and 1 chocolate wedge in each glass. Pour remaining ingredients in the top of a double boiler and warm (not too hot). Pour into glasses over raspberries and chocolate. Mash raspberries with a spoon. Warming the liquids helps to blend and mellow the flavors and partially melts the chocolate. If you do not have a double boiler you can improvise by using 2 sauce pans or a sauce pan and a ramekin (ramekin on top). If you can’t find a chocolate orange use a piece
of dark chocolate.

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Breakfast of All Saints

Breakfast of All Saints

I have been meaning to post this since November. I thought I better get off my butt and post it now because some of you will probably think this is perfect for Valentine’s Day.

Halloween is my favorite holiday, and we had a very nice celebration last year, but one day is just not enough for such a great holiday. So, we decided to have a special breakfast the next day. Catholics celebrate All Saint’s Day the day after Halloween. That’s a long story that I explained very briefly in the Halloween, 2005 issue of the newsletter before it became a blog. Here is the breakfast:

Chocolate Covered Brie and Strawberries
Champagne
More strawberries or raspberries or both

The extra berries go in your glass with the champagne. We used raspberry champagne, and it was wonderful!

Chocolate Covered Brie and Strawberries

6.5oz goat brie wheel (or wedge)
16oz frozen strawberries (thawed)
2 cups semi-sweet choc (1 package)
¾ cup heavy cream
2 or 3 cloves garlic
1 ½ teaspoon butter
French bread

Slice garlic and place on a small baking sheet. Cover garlic with the butter (cut into small pieces or slices). Broil on top rack until the garlic browns. Watch it very closely; this only takes a couple of minutes. Remove from oven and set aside.

Place the brie in the center of a pie dish (I leave the rind, but you can try to cut it off if you want). Surround with the strawberries and their juice.

Melt chocolate chips and cream together in a double boiler stirring constantly (be sure to scrape the sides and bottom as you stir). Add garlic and butter to the chocolate and pour over brie and strawberries. Serve immediately with hunks of bread.

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Chili Improvements

Chili Improvements

I love chili. I never really make it the same way twice. I don’t measure my ingredients, and I don’t use beans.

This weekend I decided to expand on my basic ingredients and the results were amazing.

First, I used chicken and beef as my meats. I started by boiling skin on, bone in chicken legs in salted water for over an hour (they were frozen when I startet them). I used that liquid in the chili (and the chicken meat, but not the skin). The beef was stew meat. Ground might work, but I don’t think it would go too well in this recipe.

I roasted my green chilies and garlic in the oven. The jalapenos and onion were fresh. Diced tomatoes were canned.

Here is what made it great. I added cinnamon, cocoa powder, and frozen raspberries (thawed, with the juice). you don’t want to go overboard with these ingredients, but they add a wonderful flavor!

I served it up in a bowl with Fritos, grated cheddar, and a dollup of sour cream.

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Chocolate Covered Brie and Strawberries

Chocolate Covered Brie and Strawberries

This is my current favorite dessert. It’s more substantial than most desert foods, and very easy to make (much easier than baking a cake!) it makes a nice breakfast or appetizer. I use frozen strawberries because they are quick and easy and I know they will be ripe and flavorful. I DO NOT use the sweetened frozen berries, but you could if it isn’t sweet enough for you. raspberries would be good, too.

6.5oz goat brie wheel (or wedge)
16oz frozen strawberries (thawed)
2 cups semi-sweet choc (1 package)
¾ cup heavy cream
2 or 3 cloves garlic
1 ½ teaspoon butter
French bread

Slice garlic and place on a small baking sheet. Cover garlic with the butter (cut into small pieces or slices). Broil on top rack until the garlic browns. Watch it very closely; this only takes a couple of minutes. Remove from oven and set aside.

Place the brie in the center of a pie dish (I leave the rind, but you can try to cut it off if you want). Surround with the strawberries and their juice.

Melt chocolate chips and cream together in a double boiler stirring constantly (be sure to scrape the sides and bottom as you stir). Add garlic and butter to the chocolate and pour over brie and strawberries. Serve immediately with hunks of bread.

Facebooktwittergoogle_plusredditpinterestlinkedinmail