I love making berry desserts in the Summer because they are in peak season and a fresh healthy alternative to cakes and cookies during the holidays. This Strawberry Jam Galette is one of my absolute favs..it’s super easy and simple, extra delicious, and a gorgeous addition to your July 4th holiday table at that!
It’s made with a flaky whole wheat pastry dough, fresh strawberries (I love Driscoll’s berries!), strawberry jam, a touch of agave and vanilla, some lemon juice and zest, topped with fresh torn mint leaves. You can use any berries you like or a combination of your favs to make it your own. Swap out the strawberry jam if you like to add another layer of flavor, like blueberry or raspberry jam. Serve topped with vanilla ice cream or fresh whipped cream for the ultimate Summer berry dessert. Maybe throw a few chopped pistachios or slivered almonds on top too for extra crunch.
This Strawberry Jam Galette is one of my absolute favs..it's super easy and simple, extra delicious, and a gorgeous addition to your July 4th holiday table at that!
It's made with a flaky whole wheat pastry dough, fresh strawberries (I love Driscoll's berries!), strawberry jam, a touch of agave and vanilla, lemon juice and zest, topped with fresh torn mint leaves, vanilla ice cream and/or fresh whipped cream. Enjoy and Happy 4th!
Ingredients
Crust
½ cup cold unsalted butter
1 ½ cups whole wheat flour
2 teaspoons sugar (or 1 teaspoon stevia)
¼ teaspoon salt
½ cup ice water
Berry Jam Filling
4 cups fresh strawberries, halved
1/4 cup honey or Nectevia agave syrup
1 tablespoon cornstarch (or xanthan gum)
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice + 1 teaspoon lemon zest
1/2 cup strawberry jam (low sugar or sugar-free if desired)
1 egg, beaten or 2 tablespoons milk (for crust)
1-2 tablespoons coarse brown sugar (for crust, optional)
1 tablespoon fresh mint leaves, for serving
Vanilla ice cream or fresh whipped cream, for serving
Instructions
Cut the butter into small chunks and place in a food processor and slowly pulse together with the flour, sugar (or stevia), and salt until barely combined with a few chunks of butter. Slowly add in ice water until a shaggy dough forms. (You can also do tis with your hands or a pastry cutter if you prefer).
Turn the dough out onto a lightly floured surface and knead for about 1 minute. Cover it with plastic wrap and place in the fridge for 1 hour while you prepare the filling.
In a medium bowl, combine the strawberries, Nectevia syrup (or honey), xanthan gum (or cornstarch), vanilla, lemon juice and zest.
Preheat the oven to 400 degrees.
When the crust is chilled, line a baking sheet with parchment paper and roll out the dough into a large circle about 1/4 inch thick,
Spread the dough with strawberry jam, leaving a 3-inch border around the edge. Arrange the cut strawberries over the dough in an even layer, mounding up slightly in the center.
Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal).
Brush the edges of the dough with beaten egg or milk and and sprinkle the crust with some coarse brown sugar (if desired). Place galette in the fridge to cool and firm up for about 15 minutes.
Place galette in oven and reduce heat to 375°. Bake, rotating halfway through, until crust is golden brown, berries are softened, and juices are bubbling, 45–50 minutes.
Remove from the oven and let cool 1-2 hours before serving.
Garnish with fresh mint leaves, vanilla ice cream or fresh whipped cream.
Notes
You can use any berries you like or a combination of your favs to make it your own. Swap out the strawberry jam if you like to add another layer of flavor, like blueberry or raspberry jam. Serve topped with vanilla ice cream or fresh whipped cream for the ultimate Summer berry dessert. Maybe throw a few chopped pistachios or slivered almonds on top too for extra crunch.
I've also provided options for making this #lowcarb and/or #glutenfree in the recipe (swapping out Stevia, Swerve Brown Sugar and Nectevia agave nectar for honey or sugar, using sugar-free jam, and swapping xanthan gum for cornstarch, and low-sugar or sugar-free whipped cream or #keto ice cream.
It’s that love-ly time of year again folks, when love is in the air and a romantic dinner and evening in with your significant other is on the menu. And we all know what Valentine’s Day is all about…wine, chocolate, strawberries and a special sweet dessert!
I created this recipe for a Blood Orange Olive Oil Cake with Strawberry Chocolate Balsamic Sauce that will impress your sweetie and top off a romantic dinner along with a glass of champagne..hope you enjoy and indulge on this special day 😉
A LOVELY dessert made with Blood Orange olive oil and Chocolate Balsamic Vinegar and fresh strawberries and LOTS OF LOVE <3
Ingredients
BLOOD ORANGE OLIVE OIL CAKE:
1 tablespoon butter, for greasing pan
¼ cup sugar
2 eggs
1/3 cup Seven Barrels Blood Orange Olive Oil
1 teaspoon vanilla extract
Juice from 1 blood orange
1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
CHOCOLATE BALSAMIC STRAWBERRY SAUCE:
½ cup Seven Barrels Chocolate Balsamic Vinegar
1 cup chocolate syrup
1 pint strawberries, stemmed and sliced
Instructions
BLOOD ORANGE OLIVE OIL CAKE:
Preheat oven to 350 degrees F. Grease a 9-inch round cake pan or 8-inch loaf pan with butter.
In a stand mixer or large bowl with hand mixer, mix together the sugar and eggs on medium speed until lightly blended.
Drizzle in the Seven Barrels Blood Orange olive oil and vanilla and mix together until smooth. Add the blood orange juice in and mix into the batter.
Sift the flour into a mixing bowl and add baking powder, soda and salt. Add to the wet batter in small increments and mix on low to incorporate. Scrape the sides with a spatula and make sure all wet and dry ingredients are blended well.
Pour the batter into the cake pan and bake for 25-30 minutes. Let the cake cool on a wire rack for 5 minutes or so, then remove cake from the pan and let cool completely on the wire rack before serving.
CHOCOLATE BALSAMIC STRAWBERRY SAUCE:
Add the Seven Barrels Chocolate Balsamic vinegar and chocolate syrup to a medium saucepan over medium-low heat and cook for about 5 minutes until heated through and blended.
Add the sliced strawberries to the chocolate sauce and mix together. Serve the sauce warm over Blood Orange Olive Oil cake or over ice cream.
So this is where I’m supposed to go on and on about how delicious this grilled cheese sandwich is. And what’s in it. And why it’s a rockstar recipe that nobody else has. And why you need to make it now.
But guess what? I just did a food photo shoot for a NYC catering company and bakery for the past 2 days and shot at least 1000 photos that need to be culled through and selected to share with my clients and it’s enough to make your head spin faster than Linda Blair in The Exorcist. AND the fact that the Mad Men finale is coming on in less than 2 hours and I have some catching up to do and some last savoring moments of Don Draper to hold on to while I can.
OK – so now that I got that off my chest, here’s a little ditty of a recipe that I whipped up on Friday afternoon for a grilled cheese contest I entered for Wisconsin Cheese. It’s actually quite lovely and spring-y and full of good things. Homemade Strawberry-Rhubarb Compote, strawberries, granny smith apples, grilled chicken paillards, kale with lemon and parmesan, honey dijon mustard, melted sharp white cheddar and gooey mozzarella cheese – all grilled on a whole wheat pita (actually 2 of them).
It’s called California Dreamin’ Grilled Cheese because all the good things inside remind me of a sunny, breezy day on Pacific Beach in San Diego watching the sunset with a margarita in my hand with my toes in the sand, salty sea mist on my face, while basking in the glow and enjoying everything in life there is to offer. So here you go. Whether I win the contest or not – it’s absolutely fabulous, and will make you want to hop on a plane to the west coast and catch a few rays yourself.
Now back to my Sauvignon Blanc and Don Draper fix. Enjoy and Happy Sunday! 🙂
1 chicken breast, cut in half lengthwise and pounded thin
1/2 cup strawberries, sliced
1/2 cup green apple, sliced
1 cup kale, chopped
1 tbsp lemon juice
2 tbsp Wisconsin Parmesan, shredded
Sea salt
Fresh cracked black pepper
2 tbsp Dijon mustard
1 tbsp honey
4 slices Wisconsin Sharp Cheddar, sliced
4 slices Wisconsin Mozzarella
4 tablespoons Strawberry-Rhubarb compote
Strawberry-Rhubarb Compote:
1 cup strawberries, sliced or chopped
1 stalk rhubarb, sliced into small chunks
1/4 cup sugar
1 tablespoon lemon juice
1 tablespoon water
Instructions
Strawberry-Rhubarb Compote:
Stir strawberries, 1/8 cup sugar, and 1/2 tbsp lemon juice and 1/2 tbsp of water in a small nonreactive pan; bring to a simmer over medium heat. Cook, stirring often, until softened, about 3 minutes. Remove from pan and set aside.
Add the rhubarb, 1/8 cup sugar, and 1/2 tbsp lemon juice and 1/2 tbsp of water back into same pan and simmer for about 6 minutes until rhubarb is tender and soft. Transfer rhubarb to same bowl as strawberries and add all liquid to the pan through a strainer.
Raise heat to medium high and simmer until liquid thickens and reduces to almost half.
Return strawberries and rhubarb to liquid and let cool.
Make sandwich:
Preheat olive oil in a grill pan or sauté pan to medium/high heat.
Mix honey and mustard together in a small bowl and set aside.
Rub chicken with olive oil, sprinkle with salt and pepper, and grill chicken pieces for about 6-8 minutes until cooked through, remove from pan.
Spread both pitas on one side with butter.
Spread each pita on reverse side with honey Dijon mustard on a cutting board or piece of plastic wrap.
Top with sliced mozzarella cheese slices.
In a small bowl, toss kale, lemon juice, salt and pepper and place on top of each pita over Mozzarella.
Top one pita with both pieces of grilled chicken.
Drizzle Strawberry-Rhubarb Compote over the chicken.
Layer on the sliced strawberries, apples and top with cheddar cheese slices.
Top the sandwich with other piece of pita bread (butter side up) and place in preheated grill pan.
Smash the sandwich together with a heavy spatula or panini press and grill on both sides until cheese is melted and pita is crispy.
Cut in half and serve with additional Strawberry-Rhubarb Compote and Honey Dijon for dipping.
Makes one sandwich.
Note: you can make the Strawberry-Rhubarb Compote ahead of time and store in an airtight container in the fridge. You can also double the recipe to make more for other uses (great over vanilla ice cream, pancakes, whipped cream or greek yogurt and granola!!)
Spring is here, and there’s nothing better than gathering a few friends together for a casual get together with some canapés and cocktails featuring the fresh produce of the season. Fava Beans, Baby Garden Peas and Strawberries are a few of my favorites that start popping up in April and May with the first bloom of Spring.
I love to use my KitchenAid® 13-Cup Food Processor for making quick and tasty dips and spreads – I simply toss all the ingredients in the bowl of the food processor and give it a few whirls to make easy canapés and appetizers for sharing with friends.
An easy, fun idea is to serve crostini with a spread made of baby garden peas and fava beans, mixed with roasted garlic, mint, greek yogurt, feta cheese, lemon zest and olive oil. The flavors are bright, and it’s a light and healthy appetizer, perfect for spreading on toast and serving with fresh veggies for dipping. I love to serve them with some light Spring cocktails made with vodka, lemonade, fresh strawberries, mint and soda – perfect complement for the bite sized crostini! You can also make crostini with different veggies such as roasted red pepper, artichokes, avocado, olives – whatever you’re in the mood for!
Valentine’s Day is quickly approaching, and I got inspired to make a LOVE-LY Strawberry Chambord Cake with Strawberry Coulis to celebrate.
I wanted to create a simple cake that highlighted the flavors of the strawberries and Raspberry Chambord liqueur, and used a yellow cake mix flavored with vanilla and almond extract, along with some pureed strawberries and Chambord. I made a classic vanilla frosting to use in between the cake layers and the top of the cake as a canvas for my lovely Strawberry heart design.
To make it even more luscious, I made a Strawberry Coulis for the base of my Strawberry heart on top of the cake. I simply chopped up some strawberries, added water, sugar, vanilla and Chambord; then boiled it down into a thick strawberry glaze.
Top off the glaze with more fresh sliced strawberries creating a LOVE-LY heart shape. Cut into slices and sip some bubbly to celebrate with your honey.
A LOVE-LY Strawberry Chambord Valentine’s Day Cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6-8
Serving Size: 1 slice
Ingredients
Cake:
1 box yellow cake mix
3 eggs
3/4 cup water
1/2 cup vegetable oil
1 cup chopped strawberries, pureed
2 tablespoons Raspberry Chambord liqueur
1 teaspoon vanilla extract
1 teaspoon almond extract
Vanilla Frosting:
1/2 cup butter (1 stick), room temp
3 cups powdered sugar
1/4 cup whole milk, room temp
1 teaspoon vanilla extract
Strawberry Coulis:
1 cup strawberries, quartered and chopped
1/2 cup water
1/2 cup sugar
2 teaspoons vanilla extract
1-2 tablespoons fresh lemon juice
1/4 cup Raspberry Chambord Liqueur
1 cup sliced strawberries, for topping
Instructions
Cake:
Preheat oven to 400 and grease two 9 inch round cake pans.
Add all ingredients in a large mixing bowl and beat on low with a hand mixer for 30 seconds. Increase speed to medium and beat for an additional 2 minutes.
Pour cake batter into both pans and bake for 30-35 minutes until a toothpick comes out clean.
Let cakes cool on a wire cooling rack in the pan for 10 minutes. Remove from pans and let cool completely.
Vanilla Frosting:
In a medium bowl, beat the butter until light and smooth with a hand blender. Add the powdered sugar, milk and vanilla and beat until frosting is smooth and creamy.
Strawberry Coulis:
Add chopped strawberries, water, sugar, vanilla, lemon juice and Chambord in a small sauce pan and bring to a boil, stirring well. Lower heat to medium-low and simmer for about 5-10 minutes until Strawberry Coulis thickens into a glaze. Remove from heat and let cool.
Cake Assembly:
Place one layer of the cake on a large plate or platter. Spread Vanilla frosting on the top. Place the second layer of cake on top and spread the rest of the Vanilla frosting on top.
Spread the Strawberry Coulis on top of the cake making a heart shaped pattern. Layer the sliced strawberries on top of the glaze also in a heart shaped pattern.
Slice cake and serve with a glass or two of bubbly.
Also in spirit of celebrating Valentine’s Day, Shari’s Berries has some delightful and lovely gift packages to send to your honey. One of my favorite things to go with strawberries is Champagne, of course, along with some luscious chocolate to pair. Check out their Veuve Clicquot Demi-Sec & Godiva gift set and more chocolate and Valentine’s Day goodies online here.
Demi-Sec, a slightly sweet style of Champagne, is at its best when served with desserts. Veuve Clicquot Demi-Sec, marked by fresh peach, nectarine and orange blossom, pairs beautifully with Godiva‘s assorted deep dark chocolates, smooth milks, velvety ganaches, classic truffles and pralines. Truly irresistible!
Each gift set contains:
Veuve Clicquot Demi-Sec Champagne (750 ML)
Godiva 19-piece Assorted Chocolates in a gold ballotin gift box
All photos, recipes and copy on this post are intellectual property of Kristen Hess/The Artful Gourmet. This post was not paid advertising and all opinions are my own.
Summertime is always my favorite time of year – when the sun is always shining, a warm breeze is in the air, and all the flowers, fresh herbs, fruits and vegetables are in full bloom. Everyone is out grilling BBQ, visiting the farmer’s markets, having picnics in the park and enjoying the sunny, lazy days with friends and family. With Summer quickly approaching, I created this great Father’s Day Menu you’ll love: Grilled Rosemary and Garlic Steak with Portabella Mushrooms and Peppers, a Bistro-Style Herbed Potato Salad and a refreshing Watermelon-Strawberry Salad.
Roasted Garlic Rosemary Steak
This is an easy and delicious recipe for Grilled Rosemary and Garlic Steak with Portabella Mushrooms and Peppers that has a tangy garlic and red wine flavor. Start with Tavern Direct Roasted Garlic Cabernet (or any red-wine and garlic vinaigrette dressing) to marinate the steak and veggies before grilling to give it a tender robust flavor. After grilling, top it all off with Steak Sauce, fresh rosemary and a bit of Kosher salt and fresh cracked pepper for a healthy, tasty Summer BBQ!
Strawberry-Watermelon Salad
This Watermelon and Strawberry Salad is a simple combination of fresh watermelon, strawberries and a few blueberries mixed in with a little bit of lemon juice, sugar and water to make a simple refreshing syrup to macerate the fruit. This is how we traditionally make the fruit salad but you can also toss the fruit in a citrus-infused balsamic vinegar for a tangy contrast with the sweet fruit – I recommend Tavern on the Green Citrus Balsamic– a refreshing blend of orange, tangerine and lime essence.
Bistro-Style Herbed Potato Salad
The French-Bistro Herbed Potato Salad is made with salt potatoes and fresh herbs, a lightened up version from the heavier mayonnaise-laden salads from our family picnics of the past. It calls for salt potatoes (red or yellow), shallots, parsley and thyme tossed in an oil, vinegar and Dijon mustard base making it light and tangy. Fresh parsley adds some green…and the sweet shallots mixed with thyme, dill and onions gives it a nice tangy flavor. I added some dried dill (you could also use fresh) and a few chopped green onions for an extra dash of flavor – enjoy!
Roasted Garlic and Rosemary Steak with Portabella Mushrooms and Peppers
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: 4
Ingredients
4 steaks (T-bone, NY Strip or Ribeye), about 1 ½ inches thick
3 red, yellow & orange peppers, julienned
3 Portabellos, stems removed, sliced
1 cup Tavern Direct Roasted Garlic Cabernet Marinade (or red-wine vinaigrette dressing)
Kosher Salt
Freshly ground black pepper
Steak Sauce, for serving if desired (Tavern Direct or desired brand)
A few sprigs of fresh rosemary, snipped
Instructions
Preheat a charcoal grill or grill pan to medium high. Preheat a separate medium-sized sauté pan over medium heat.
Place steaks in a baking dish or large freezer bag and pour marinade over steaks, coating evenly. Sprinkle steaks with salt and pepper and rosemary and let marinate for up to 1 hour at room temperature uncovered.
Slice bell peppers and Portobello mushrooms and marinate in separate mixing bowls. Sprinkle salt and pepper over both and mix through, marinating for approximately 30-45 minutes.
Spray the sauté pan with cooking spray or olive oil. Sauté the sliced peppers until soft and slightly browned about 5-7 minutes. Remove and cover with foil.
Spray the grill or grill pan with cooking spray or olive oil and place Portabella mushrooms on grill. Cook approximately 5-7 minutes per side until soft and grill marks appear. Remove and cover with foil on a separate plate.
Let the charcoal grill or grill pan heat up to high again. Spray with oil and cook steaks approximately 5 minutes per side (for medium rare), 7-8 minutes per side (for medium).
Remove steaks from grill and let sit for 5-10 minutes under foil tent to let juices redistribute. Plate and serve steaks with mushrooms and peppers.?Drizzle the Steak Sauce over steak, if desired.
Sprinkle Kosher salt and pepper to taste. Garnish with fresh rosemary.
1/4 cup olive oil (light yellow, not extra virgin)
3 tablespoons Dijon or grainy mustard
2 tablespoons Champagne or white wine vinegar
1 small shallot, minced
3 tablespoons chopped fresh parsley
1 tablespoons chopped fresh thyme
1/2 tablespoons fresh dill
½ teaspoon dried Fines herbes
1/4 small Vidalia onion, chopped fine
1-2 green onions, sliced
Instructions
Place potatoes in a large pot of cold salted water so that potatoes are covered approximately under 1 inch of water. Bring to a boil and reduce to a simmer and cook until potatoes are tender, about 15 minutes.
Cool potatoes under cold water then drain and set aside.
To make the salad dressing: whisk together oil, mustard, vinegar, shallot, and herbs in a bowl; season with salt and pepper. Add cooked potatoes and chopped onion and 1/2 of the green onions to the dressing and toss to combine.
Let salad cool and marinate at room temperature, then garnish with additional green onions and parsley for serving.
To make the simple syrup, bring sugar and water to a boil in a small saucepan, let simmer for about 5 minutes and cool.
Place watermelon, strawberries and blueberries in a large bowl and add the syrup, mixing well. Add a dash of lemon juice and garnish with mint or microgreens.
*Chef’s Note: The only thing missing is dessert and wine to make it a full meal: I recommend a lovely lemon or pistachio gelato for dessert, and a bold Cabernet or hearty red wine to pair with the Steak and salads.
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Find Tavern on the Green Products online at www.taverndirect.com – all their products were designed by Lou Bivona, a Rochester native, in conjunction with the legendary NYC restaurant in Central Park, Tavern on the Green. With every sale, a portion of all proceeds goes to the charity National Center for Missing and Exploited Children (NCMEC).
Summertime always remind me of home – when the sun is shining, a warm breeze is in the air, locusts are humming and all the flowers, fresh herbs, fruits and vegetables are in full bloom. There’s a small local farmer’s market up in Webster, NY not far from where I grew up that I used to visit with my Mom as a kid. We would buy fresh apple cider and donuts, pumpkins for Halloween and fresh corn and melons for our summer picnics. This year I went home to visit for Fourth of July weekend, and my Mom and I visited once again to buy some fresh fruit and veggies for our holiday BBQ feast.
Herman’s Farm Market & Cider Mill
I was craving some juicy watermelon and strawberries and went on a mission. There’s nothing like that first bite of sweet, cool, bright pink flesh of melon and ruby red berries in the summertime.
Fresh Watermelons
This Watermelon and Strawberry Salad is a simple combination of fresh watermelon, strawberries and a few blueberries mixed in with a little bit of lemon juice, sugar and water to make a simple refreshing syrup to macerate the fruit. This is how we traditionally make the fruit salad but you can also toss the fruit in a citrus infused balsamic vinegar for a tangy contrast with the sweet fruit – a good friend of mine made this salad and used Tavern on the Green Citrus which has a blend of orange, tangerine and lime essence and is just as delicious!
Ripe Juicy Strawberries
I found a recipe for a French Potato Salad made with salt potatoes and fresh herbs, a lightened up version from the heavier mayonnaise-laden salads from our family picnics of the past.
Salt Potatoes
It calls for salt (or new) potatoes (red or yellow), shallots, parsley and thyme tossed in an oil, vinegar and Dijon mustard base making it light and tangy.
Italian Parsley
Fresh parsley adds some green…and the sweet shallots mixed with thyme, dill and onions gives it nice fresh flavor. I added some dried dill (you could also use fresh) and a few chopped green onions for an extra dash of flavor – délicieux!
Shallots
Fresh market grown. Simple, fast and delicious. And most of all homemade with love, and my Mom – just like the good old days.
Fresh from the Farm Market: Herbed Potato Salad + Strawberry Watermelon Salad
Yield: 4-6 servings
Ingredients
Herbed Potato Salad:
2 lbs red or yellow salt potatoes, halved
Sea salt and fresh ground pepper
1/4 c olive oil (light yellow, not extra virgin)
3 tbsp Dijon mustard
2 tbsp Champagne vinegar
1 small shallot, minced
3 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
1/2 tbsp dried or fresh dill
1/4 small Vidalia onion, chopped fine
1-2 green onions, sliced
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Strawberry-Watermelon Salad:
1/2 c sugar
1 c water
1/4 watermelon, cut into cubes
3 c strawberries, halved
1/2 pint fresh blueberries
1/2 lemon, squeezed for juice
garnish: fresh mint leaves (torn into small pieces) or microgreens
Instructions
Herbed Potato Salad:
Place potatoes in a large pot of cold salted water covering potatoes by about an inch. Bring to a boil and reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.
While potatoes are cooking, whisk together oil, mustard, vinegar, shallot, parsley, thyme and dill in a large bowl; season with salt and pepper. Add cooked potatoes and chopped onion and 1/2 of the green onions to the dressing and toss to combine. Garnish with additional green onions and parsley and serve at room temperature.
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Strawberry Watermelon Salad:
To make the simple syrup, bring sugar and water to a boil in a small saucepan, let simmer for about 5 minutes and cool.
Place watermelon, strawberries and blueberries in a large bowl and add the syrup, mixing well. Add a dash of lemon juice and garnish with mint or microgreens.
Notes
Herbed Potato Salad recipe adapted from Martha Stewart Living.
Spring has arrived! It’s my favorite time of year when everything comes alive…flowers are blooming, streets are buzzing, the sun is shining, and the freshest fruits and vegetables are available at the local markets. Asparagus, Strawberries, Avocados – three lovely, seasonal ingredients perfect for a light and refreshing Spring menu. The salad has marinated strawberries in a Strawberry Balsamic Viniagrette, which gives them a sweet, tangy flavor – a perfect complement to the crunchy toasted almonds, bacon and avocado in this delicious spring salad. The Scallops are pan-seared in a roasted garlic chardonnay marinade with a splash of lemon, served with a side of sautéed fresh asparagus. Enjoy!
Pan Seared Scallops with Garlic and Lemon and Sauteed Asparagus
Ingredients
16 Large Sea Scallops
¼ c. Roasted Garlic Chardonnay Marinade (Tavern on the Green)
2 tbsp EVOO
1 lemon, sliced into wedges
Lemon Pepper (Trader Joe’s)
1-2 Green Onions, sliced
Handful of fresh parsley, chopped
Kosher Salt to taste
Preparation
In a plastic freezer bag, place scallops and ¼ c. marinade and lemon pepper, coat scallops well. Marinade in the refrigerator for at least 1 hour.
Prepped ingredients
Chop the green onions and parsley and reserve for topping the scallops.
Asparagus
Cut off the ends of the asparagus (tough parts of the stem), rinse and pat dry. In a pre-heated sauté pan over medium-high, sauté the Asparagus in a tablespoon of olive oil with a splash of lemon juice and lemon pepper for about 5-6 minutes until cooked through.
After scallops are done marinating, take them out of the bag and dry off with paper towels. Place them in the same sauté pan, adding remaining 1 tbsp. olive oil and a sprinkle of kosher salt and lemon pepper.
Pan-seared Scallops
Sear the scallops for approx. 2-3 minutes per side until browned and cooked through. Sprinkle scallops with some fresh lemon juice and remove from pan.
Place asparagus and scallops on a plate and garnish with chopped green onions, parsley and a lemon wedge.
Serves 4.
Strawberry Avocado Salad
Strawberry, Bacon and Avocado Salad with Toasted Marcona Almonds
Ingredients
1 lb of mixed lettuce
1 pint of fresh strawberries, sliced
4 slices of bacon, cooked and crumbled
1 ripe avocado, sliced
½ cup of Rosemary Marcona almonds, toasted (Trader Joe’s)
3 green onions, sliced thin
3 tbsp of EVOO
3 tbsp of Strawberry Balsamic Vinegar (Tavern on the Green)
1 tbsp Dijon mustard
Kosher salt and fresh ground pepper
Preparation
Slice the strawberries into thin slices and place in a sealable plastic bag with the 2 tbsp Strawberry Balsamic vinegar in the refrigerator, let marinade for about an hour.
Prepare salad dressing, mix olive oil, 1 tbsp balsamic vinegar, salt and pepper, and mustard together, slowly whisking in oil until it is mixed well and set aside.
Fry bacon in a pan until cooked well and drain on paper towels. Let bacon cool and crumble for salad topping. Set aside.
Rosemary Marcona Almonds and Green Onions
Place almonds in a separate pre-heated medium-sized pan with a drizzle of olive oil and sprinkle kosher salt over the nuts. Cook and stir for about 10-15 minutes until golden brown and toasty.
Slice the avocados and green onions.
In a large salad bowl, toss the lettuce and vinaigrette together, mixing well, and top salad greens with the marinated strawberries and sliced avocados.
Garnish the salad with crumbled bacon, green onions, toasted almonds, and a sprinkle of salt and pepper to taste.
I recently took a Tuscan cooking class with Chef Gina Stipo at the Institute of Culinary Education in New York City, and immediately fell in love with her rustic Tuscan recipes, her passionate, hands-on teaching approach and cooking philosophy; centered around fresh, seasonal produce and local ingredients from Tuscany. We learned the basics of Tuscan cooking, local ingredients, cheeses and wines, and a little bit about Gina’s culinary training. She explained Italian culture and ways of cooking, and we made some really delicious food which we thoroughly enjoyed at the end of the evening.
Pecorino Flan, Kristen making Gnocchi, Artichokes and Lemon
For starters, we made a savory Pecorino Flan, served with roasted pears and arugula and paired with a crisp, white Tuscan wine to complement the tangy cheese. We made fresh homemade potato gnocchi from scratch, along with two savory, simple cream sauces – one with fresh crumbled gorgonzola, onion and sage, another with walnuts, butter and parmesan.
For the Roasted Chicken dish, Gina demonstrated the ‘Tuscan’ way of cutting up a whole chicken (with a large pair of kitchen shears), then she threw it gently into a roasting pan along with our fresh trimmed artichokes, lemons, garlic, rosemary and sage and put it in the oven for awhile until it was crispy and browned. For dessert, we savored a light and fruity Strawberry Semifreddo drizzled with melted dark chocolate – straight from the heavens above!
Ginas Cooking Class, Ecco la Cucina Cookbook
In my interview with Gina, she discusses her culinary training and background and cookbook Ecco La Cucina, (“Here’s the Kitchen”). Having lived and trained in Italy, Gina specializes in Italian cuisine primarily from the Tuscany region. She also does personalized food and wine tours in Tuscany and around Italy, and offers hands-on cooking classes held on the rural estate of Spannocchia, south of Siena, focusing on Tuscan cuisine and wines. Gina is truly passionate about her work and has found her place in the culinary world. She’s truly an inspiration, and a talented Chef and cooking instructor… Read my personal interview with Gina below to find out more about her culinary training and career, cooking philosophy, her cookbook and a few of the recipes from our class.
Can you tell me a little bit about your culinary and professional career background?
I feel as if my life has always been food focused, I have so many early memories of different foods I loved. Growing up in an Italian family, meals were very important. We celebrated with food, we made special trips to buy the right ingredients, and we ate together as a family. When I was six years old we moved to Italy for four years and the beauty of the country, the food that is such an integral part of their lives, made an indelible mark on me that formed a basis for the way I relate to both the beauty of my surroundings and food. I have been studying food all my life but made a career change when I was in my late 30’s to focus on food professionally. I came into a little money and I used it all to go travel in Italy and study their cuisine.
When did you realize you wanted to be a professional chef and cooking instructor? Who inspired you most as a young cook? What did you learn from them?
For a long time as a young adult my dream was to live in New York City and go to culinary school but I didn’t know what I wanted to do with it. I lived that dream when I was in my late 30’s and then worked in restaurants for several years to gain experience, but I still hadn’t found my niche. In 2000, some friends who own an estate in Tuscany asked me if I would come and do some classes for their guests. I set up cooking classes and found that I’m really good at it, that my innate curiosity and constant study of the subject before I went to culinary school had given me a lot of information that people are interested in.
My mother inspired me as a young cook, she has a curious nature and was always buying strange things in the market and figuring out how to cook them or eat them. The Italian food of my father’s family inspired me. From my mother I learned curiosity and openness, from my grandmother and aunts I learned the importance of freshness and respecting your ingredients.
Can you tell us about your training at the Institute of Culinary Education as well as abroad in Italy? How were you trained and what was that like? What was your first job as a professional cook and what was that like?
I loved going to ICE, spending every day surrounded by food and talking about it; I got extra bonus points on tests, joyously studied and constantly felt thrilled to be learning and surrounded by people interested in food. I learned that I love the technique and precision of beautiful desserts and enjoy making them perfectly.
I also trained in Italy, at a school in Bologna as well as by talking to little old people and home cooks about their food and cooking with them in the kitchen. It’s important to have an open mind and realize that, no matter what you’ve studied or for how long, you don’t know it all, there’s always something new to learn.
How did you get started doing food and wine tours in Italy and can you tell us a little bit more about that?
After I started doing classes for the estate in Tuscany I hit upon the idea of doing a tour for their guests and taking them around the area to great restaurants and wineries, sharing with them the intricacies of the regional foods. That grew a little every year. Meanwhile I did single day classes for people who come to Tuscany. In 2005 my sister came to work with me and is my partner in the States, coordinating the weeklong tours and coming to Italy when we have a group.
Can you tell us a little bit about your cooking style and what makes your cookbook and cooking classes unique?
I would say what sets my cooking apart is knowledge and respect for the ingredients, for the way the dishes developed and evolved. My cooking style is simple, I don’t believe in making it complicated or scaring people away from food; I want them to have the same acceptance and understanding of the importance of it as an integral part of their lives. While I enjoy entertaining with stories, my focus is on education, not on reinventing the wheel or making a dish so complicated it takes the joy out of cooking.
Tell us about your cookbook Ecco La Cucina, and what inspired you to write this?
My cookbook is a simple compilation of the recipes we use in my area of Tuscany and was put together by the requests of many of my students. I put a spiral binder on the first several printings because i want people to be able to use it in the kitchen, not fight with it to get it to stay on the page. It’s all about making it friendly and comfortable, like Italian cooking should be.
In your opinion, what are the most important elements when creating a recipe from scratch?
There are two questions there: a recipe from scratch or a dish from scratch. I do both.
When I went to Italy I worked with an Italian woman who was the cook on the estate. The owners wanted someone to write down her recipes in English because they had so many requests from their guests. It hadn’t been done before because she didn’t use recipes, she just cooked. I worked with her for two months and watched her and learned a lot and wrote the recipes down into a saleable cookbook for the estate. That exercise helped tremendously when I moved to Italy and traveled around learning about the cuisine and how the dishes were made and allowed me to write my own cookbook years later.
When making a dish from scratch it’s most important to understand the science of cooking; the why and how to make a dish taste good. There are certain basics in cooking and if you understand those you can create authentic dishes. But those basics can be different depending on the cuisine. Indian food is put together differently than Chinese, which is different than French. The fun thing is learning all of that and making great authentic food!
What is your signature dish or your favorite recipe?
There is my grandmother’s special baked lobster that’s a family favorite and has become my signature dish among friends. You have to have the courage to kill the lobster and it’s stuffed with bread crumbs, herbs, garlic and drizzled with olive oil, baked and then served on top of thin spaghetti. It’s fabulous!
What is your favorite spice to cook with and why?
I just did a series of classes on spices used in Italian cooking . I am crazy about salt and talk a lot about the importance of using unprocessed sea salt, but I don’t think I have one particular spice I like to cook with. I’m against the constant use of black pepper in absolutely everything without thinking of whether it adds anything good to the dish or whether you even like it. I love making Indian food for all the wonderful spices there are and adore the smell of cloves, but really in Tuscan cooking we use more herbs than anything because they were free for the peasants, whereas spices cost a lot of money.
What is the most underrated ingredient in your opinion?
Freshness and the seasonality of food. When you get a vegetable or fruit that is grown in season and is allowed to ripen before picking, there really isn’t much else you have to do to it but eat it. And by using seasonal ingredients that are local and fresh your dish is elevated before you even begin.
As a professional chef, what was your funniest kitchen incident?
My first job as a professional was in a very hot, very small kitchen at an excellent French bistro in Atlanta. I was garde manger until I got promoted to the grill. The first day I was there it was 95 degrees outside and too hot in the kitchen for chef coats so we all wore our favorite t-shirts and ball caps. After 10 minutes sweat was already trickling down my back and stomach so when the owner asked me if I thought they should turn on the air conditioning in the kitchen, I answered YES! Everyone laughed because it was a joke they always played on new crew: there wasn’t any air conditioning in the kitchen and, to make it worse, if you kept the kitchen doors open it pulled the air conditioning from the dining room and the guests would be too hot. I loved how tough you had to be to make it through your shift and the camaraderie you have with the other cooks, like surviving under fire.
When cooking at home, what do you like to prepare for yourself?
Sometimes I like to make complicated braised dishes that take all day, but when I’m hungry I’ll make myself a big fresh chopped salad with walnuts, dried cranberries, blue cheese and grapes. Or cook up a batch of fried chicken or rabbit. But I’ve been known to make dinner a bottle of red wine and a bowl of buttered popcorn!
What is your favorite cooking gadget or kitchen item you can’t live without and why?
I really love a decent rubber spatula and a microplane, but I tend to travel with my own special paring knives.
What 5 cookbooks would you recommend every home cook own?
That’s hard because I’m not a big fan of cookbooks, I prefer to read food history or food science. But the Joy of Cooking is a go-to book in my kitchen for all those traditional recipes that no one knows by heart, plus the original Betty Crocker book from my childhood is great for straightforward American desserts and a bit of nostalgia. The Greens cookbook from The Greens Restaurant in San Francisco is my all-time favorite book, it’s all vegetarian cooking and every recipe in there is amazing, yet simple. The Essentials of Italian Cuisine by Marcella Hazan is also an excellent reference book. My new favorite is by an Italian, Giorgio Locatelli who owns a restaurant in London; his book “Made in Italy” is a wonderful read and a great learning tool
Do you have any advice for aspiring chefs and home cooks?
For aspiring chefs: respect your ingredients and spend time learning in depth a cuisine rather than trying to reinvent something you don’t understand.
For home cooks: Don’t be afraid and don’t let them confuse you with complications.
Is there anything else you’d like to tell us about yourself?
I’ve really enjoyed living in Italy, studying the foods of the regions and getting to know the people who make the food and preserve the roots of their cuisine. I love being able to share that with visitors and help them to better understand Italy, to build memories and enjoy their vacation.
Homemade Potato Gnocchi
Homemade Potato Gnocchi
2 lbs red skinned potatoes
2 large eggs
2 cups flour
Salt
Preparation
Bring potatoes to a boil in salted water until cooked through, being careful not to cook too much or they become water logged. A fork should enter easily with no hard center. Peel and then put through a ricer onto your work surface. Make a well and add the egg and half of the flour and work until incorporated and evenly mixed, adding the rest of the flour as you go. Knead the dough until its just pulled together and you don’t see tiny potato pieces. Try not to overwork the dough. Form into logs, cut off half-inch sized pieces and roll them on a gnocchi board or fork.
Gorgonzola Cream Sauce
Gorgonzola Sauce
4 tbsp (1/2 stick) butter
1 medium onion, chopped
6-8 fresh sage leaves
8 oz gorgonzola cheese
½ cup cream
Fresh ground pepper
Salt to taste
Preparation
Saute the onion in butter until soft, add sage leaves and continue to cook gently without browning. Add gorgonzola and cook over low heat until melted, stirring occasionally. Add cream and heat through, being careful not to boil. Season with ground pepper and check for salt; some cheese is saltier than others. Serve over homemade potato gnocchi and top with some fresh ground Parmigiana cheese as garnish.
Walnut Cream Sauce
Sugo di Noci (Walnut Cream Sauce)
1 cup walnuts, chopped fine
1 ½ cups heavy cream
1 cup grated Parmigiano cheese
4 tbsp (1/2 stick) butter
White pepper, ground
Salt
Preparation
Put the cream, walnuts, Parmigiano, and butter in a saucepan and heat. Salt and pepper to taste; bring to a simmer and then turn off heat. Allow to remain hot until pasta is cooked, then toss and serve with a sprinkling of more Parmigiano and finely chopped parsley. Because gnocchi or pasta continues to absorb liquid, you will need to save some of the pasta water to add when you toss the pasta, as it may seem dry. Serve over homemade potato gnocchi and top with some fresh grated Parmigiana Reggiano cheese as garnish.
Strawberry Semifreddo
Strawberry Semifreddo
1 cup sugar
3 cups fresh strawberries, chopped
1 teaspoon lemon juice
6 egg whites
½ cup sugar
1 pint whipping cream
Dark chocolate, melted
Strawberries for garnish, whole
Preparation
Combine the first cup of sugar together with chopped strawberries and lemon juice and bring to a boil, allowing to cook until thickened, about 10 minutes. Take it off the heat and cool completely.
Whip the egg whites with ½ cup sugar until stiff, then whip the cream. Fold together with the cooled syrup.
Spread the semifreddo in a pan, or into individual cups, and freeze until set. To serve, allow it to sit at room temperature 10 minutes then either slice or invert onto plates. Serve with fresh strawberries and chocolate drizzled on top.
To find out more about Gina, her cookbook and Italian culinary tours, visit www.EccoLaCucina.com
Aphrodisiac Recipes To Spice Up Your Valentine’s Day
“Aphrodisiac: any of various forms of stimulation thought to arouse sexual excitement. Aphrodisiacs may be classified in two principal groups: (1) psycho-physiological (visual, tactile, olfactory, aural) and (2) internal (stemming from food, alcoholic drinks, drugs, love potions, medical preparations)”.
We’ve all heard that there are certain foods that have aphrodisiac powers, but which ones and what effect do they have on romance? There are several foods that increase passion and the mood for love – almonds, arugula, asparagus, avocado, bananas, basil, chilies, chocolate, coffee, figs, garlic, ginger, honey, nutmeg, oysters, pinenuts, raspberries, strawberries, black truffles, vanilla and wine, just to name a few.
Truffles are said to stimulate and sensitize the skin for touch. Vanilla’s scent and flavor is known to increase lust. Chilies increase blood flow and sex drive. The chemicals in chocolate trigger neurochemicals in the brain that increases passion. Red wine relaxes and stimulates the senses.
For Valentine’s Day, I rounded up a few recipes featuring some of these love-ly passion-inspiring foods, guaranteed to spice up your night and make it one to remember!
Broiled Oysters with Fresh Herbs, Garlic and Cheese
Ingredients:
24 fresh oysters
¾ cup of breadcrumbs
2 cloves garlic, chopped
1 teaspoon of Dijon mustard
1 teaspoon of olive oil
½ teaspoon of fresh thyme, chopped
½ teaspoon of fresh basil, chopped
¼ teaspoon of fresh marjoram, chopped
Zest of one lemon
2 tablespoons of grated Parmesan cheese
Directions:
Shuck the oysters and set aside on the half shell. Discard the remaining shells. In a bowl, mix the breadcrumbs, garlic, mustard, olive oil, thyme, basil, marjoram, lemon zest and Parmesan. Top each oyster with about 1 teaspoon of the breadcrumb mixture and place the oysters on a baking sheet. Cook under high broiler (grill) for about 6 minutes or until the oysters are crispy and golden brown. Serve hot, with a wedge of lemon and your favorite hot pepper sauce on the side. Pop open a bottle of your best bubbly and indulge with your honey.
2 c. of chicken juice (gravy)
2 + 2/3 c. of milk cream
1 oz. of fresh truffle
2 lbs. of fresh bread
2/3 c. of truffle juice
1/3 c. of milk
2/3 c. of egg whites
Salt, white pepper
Preparation:
Reduce the chicken juice to half.
Add the milk, milk cream and reduce again.
Add the truffle juice and reduce until you get a nice texture.
Check on seasoning and put aside for the moment.
Preparation of the bread toasts:
Whisk 2/3 c. of cream, season with salt and pepper.
Cut the bread into 1 inch thick slices and cut them into circles (2 inch diameters)
Toast both sides of the bread pieces, dig one side on the piece and pour the wiped cream into it, bake it “au gratin”
under the broiler for a few minutes until lightly browned around the edges.
2 lbs. chicken, cut up — (2 to 2 1/2)
3 Tbsp. vegetable oil
2 cups chicken stock
1/2 cup unsweetened cocoa
1 Tbsp. vegetable oil — (1 to 2)
1/4 tsp. cloves
1/2 tsp. cinnamon
3/4 tsp. anise seed
1/2 cup almonds, chopped
1/2 cup peanuts, chopped
1 Tbsp. sugar
1 tsp salt
3 tomatoes, chopped
2 medium onions, chopped
1/2 tsp. fresh pepper
2 tsp. hot crushed red peppers
1/8 tsp. cayenne (or to taste)
Sesame seeds
Brown chicken in a medium skillet in hot oil. Remove to a large (13x9x2) cake pan or baking dish. Pour oil from skillet and add the stock. Simmer 5 minutes. Mix cocoa with vegetable oil to form a paste. Add cloves, cinnamon, anise seed, and blend. Stir spice mixture into simmering stock and simmer 5 minutes more, stirring occasionally. Pour mixture over the chicken parts. Cover and bake in preheated 350-degree oven until chicken is tender (around 1 to 1 1/2 hours). Serve sprinkled with sesame seeds over a bed of rice.
Spicy Scallops with Capellini
Ingredients:
1 pound sea scallops, quartered if large
6 tablespoons extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons coarsely chopped flat-leaf parsley
1 tablespoon minced garlic
1 small dried chipotle chile with seeds, stemmed and chopped
Fine sea salt
1/2 pound capellini
Directions:
Preheat the oven to 400°. In a large shallow glass or ceramic baking dish, toss the scallops with the oil, wine, parsley, garlic and chipotle. Season with salt and bake for about 15 minutes, or until the oil is sizzling and the scallops are firm.
Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes. Drain; transfer to a serving bowl. Add the scallops and their juices, toss well and serve immediately.
Olive oil or lard
5 lbs beef short ribs
Salt and Pepper
1 large onion, chopped
1 large red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 cloves of garlic, minced
2 Tbsp brown sugar
1 tsp chili powder
1/2 tsp oregano
1 tsp cumin
2 cups strong coffee
1.5 cups chopped tomatoes, with juice (or one 28 oz can)
1 Tbsp tomato paste
1 cup unsweetened chocolate (70% or higher cacao)
Cilantro, chopped (for garnish)
Preparation:
Rinse short ribs under cold water and pat dry, season liberally with salt and pepper. Heat the olive oil in a cast iron pan or Dutch oven over medium high heat.
Place a few of the short ribs in the pan, being careful not to crowd them. Brown the short ribs well on all sides until they have a nice seared brown color. Transfer the meat to a plate and continue to cook the rest of the ribs. When done, remove all of the meat to the plate.
Reduce the heat to medium. If you used a cast iron pan for the browning, heat more oil in a large oven safe covered casserole dish. If you’re using a Dutch oven, just keep on cooking.
Add the onions and peppers and cook until the onions are translucent, approximately 5-10 minutes. Next mix in the garlic and cook for another minute. Stir in the brown sugar and spices and cook for 5 minutes longer. Add the coffee, chopped tomatoes, and tomato paste and bring the whole mixture to a boil.
Return the short ribs to the pot and cover. Braise in the oven for 1.5 to 2 hours. Mix in the chocolate until melted. Season ribs with salt and pepper, and garnish with fresh parsley. Serve over rice, mashed potatoes, pasta or polenta. Indulge in a nice hearty red such as a Cabernet or Zinfandel or Shiraz which goes great with the chocolate and spicy flavors in this dish.
Arugula and Avocado Salad With Shaved Parmesan and Toasted Pine Nuts
Ingredients:
2 bunches arugula, washed and dried ( about 6 cups)
1 avocados, peeled and sliced
Shaved parmigiano-reggiano cheese, to taste
Lemon Dressing
2 tablespoons fresh lemon juice
1 medium garlic cloves, finely minced
4 -5 tablespoons olive oil
salt and pepper
Directions
To make the dressing, in a small bowl, combine the lemon juice and garlic. Slowly whisk in olive oil until the mixture is creamy. Season with salt and pepper.
Place arugula in a serving bowl and add dressing to taste. Mix well. Top with avocado slices, drizzle a bit more dressing over them and season with a pinch of salt. Using a vegetable peeler, shave slivers of Parmesan over the top.
Top off the salad with some toasted pine nuts for an extra crunch (and spice to your Valentine’s Day!)
¼ cup (½ stick) butter
1 cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur
4 bananas, cut in half lengthwise, then halved
¼ cup dark rum
4 scoops vanilla ice cream
Instructions
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately. Prepare to swoon almost immediately.
12 oz of dark crispy chocolate
5-6 dessert spoons of pure honey
3 cups of fresh cream
Instructions
Mix together dark chocolate (should be crushed into pieces), 5 dessert spoons honey and ¾ cup of fresh cream. The ingredients
should be mixed over luke warm water. This mixture will need to be stirred constantly, till the dark chocolate stats to melt and combines itself with the honey and cream.
Once all three ingredients have blended into one another, keep it aside for it to cool.
While the chocolate mixture is kept aside to cool, start whipping the remaining cream (2 ¼ cups) but not very firm.
Once the cream is whipped and the chocolate mixture is cool, gradually and slowly fold the cream into it. Blend this mixture well.
Take a special serving dish and carefully pour the whole mixture into it and keep it to set in the refrigerator.
The chocolate honey mousse can also be poured into separate individual bowls as it does make a lavish amount.
If the mousse is poured into one whole serving dish, the chocolate honey mouse might take about 3 to 4 hours for it to set well.
Chocolate honey mousse can be served with creamy vanilla ice cream. Garnish with crushed nuts as a topping.
White Chocolate Raspberry Tart
Ingredients:
1 ¼ cup of walnuts, finely chopped
¾ cup of unsalted butter, softened
3 tablespoons of sugar
1 ½ cup of flour
1 teaspoon of freshly-grated orange zest
1 large egg, lightly beaten
3 cups of fresh raspberries
12 oz of white chocolate, chopped
½ cup of heavy cream, warmed
½ cup of whipped cream, to garnish
Directions:
In a bowl with an electric mixer, blend walnuts, ¾ of the butter, sugar, flour, orange zest and egg until thoroughly combined, and press into an 11-inch tart pan with removable bottom.
Freeze the shell for 15 minutes. While the shell is freezing, preheat your oven to 375°F. Bake the shell in middle of your oven for 25-30 minutes, or until golden brown. Allow the shell to cool on a rack.
Remove the side of pan and transfer the shell to a plate. Fill shell with 2 ½ cups of raspberries.
In a large metal bowl set over a saucepan of barely simmering water, melt the white chocolate. Remove the bowl from the heat and whisk in the cream and the remaining butter, whisking until smooth. Spread the white chocolate mixture over the raspberries, smoothing top and chill, covered, for 3 hours or overnight.
Garnish the tart with whipped cream and remaining ½ cup of raspberries. Serve at room temperature.
