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Valentine's Day Recipes Disk 148

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AMOREOS AMBIVALENCE COOKIES

ALMOND CHEESECAKE BROWNIES

APRICOT AND ALMOND BAKED CHICKEN BREASTS

ARTICHOKES WITH ROUILLE A LA PROVENCALE

ASPARAGUS FEUILLETTÉS WITH CHIVE BUTTER SAUCE

AVOCADO AND ORANGE SALAD

BANANAS FOSTER

BEET AND WATERCRESS BISQUE

BLACK FOREST CAKE with GLAZE (Vegan)

BOW TIE PASTA WITH WILD MUSHROOMS AND FRESH TOMATO SAUCE

BRIE STUFFED CHICKEN BREASTS

CAPPUCCINO TRUFFLE BITES

CARROT COCONUT CAKE

CHAMPAGNE ROYALE

HOW TO OPEN CHAMPAGNE 

CHERRY CHOCOLATE HEART

CHERRY TRUFFLES

CHOCOLATE ANGEL CLOUD PARFAITS

CHOCOLATE CARAMEL TRUFFLES

CHOCOLATE-CHERRY COOKIES

CHOCOLATE CHIP CRANBERRY BLISS

CHOCOLATE COVERED STRAWBERRIES

CHOCOLATE CUPS WITH WHITE CHOCOLATE RASPBERRY MOUSSE AND RASPBERRY SAUCE 

CHOCOLATE DIPPED STRAWBERRIES COATED WITH HAZELNUTS

CHOCOLATE LOVER'S MOUSSE

CHOCOLATE PUDDING PIE WITH COCONUT CRUST

CHOCOLATE SOY HEARTS WITH CASHEW SOY CREAM FROSTING

CHOCOLATE TRUFFLE TART with WHITE-CHOCOLATE HEARTS

CHOCOLATE TRUFFLE TERRINE

CREAMY CRAB CANAPES WITH LEMON AND CAVIAR

CREAMY SPINACH

CUCUMBER SALAD

DEADLY CHOCOLATE TORTE with CHOCOLATE STRAWBERRIES

EXOTIC GREENS WITH KIWI HONEY VINAIGRETTE

FANCY DESSERT SAUCE DECORATIONS

FRESH FRUIT COULIS

FILLET OF BEEF WITH RED PEPPER BUTTER

FIRST LOVE CHOCOLATE CHIP COOKIES

FRUITY GAZPACHO

FUDGE TOP MARBLE CHEESECAKE

FUDGE TRUFFLE CHEESECAKE

 

 

AMOREOS AMBIVALENCE COOKIES     > Back to Top <

1-1/2 cups unsalted butter
1-1/4 cup powdered sugar
1 tablespoon sugar
1/2 teaspoon pure vanilla
2-1/2 cups all purpose flour
1/3 cup cocoa
1/4 teaspoon salt
pinch cinnamon
1/8 teaspoon baking soda
1/4 teaspoon baking powder

Filling:
8 ounces melted white chocolate (forget wafers - buy the good stuff)

Dipping chocolate:
4 ounces semi sweet chocolate - melted
4 ounces milk chocolate - melted

Cream the butter with the sugars. Add vanilla, then fold in flour, cocoa, salt, cinnamon, baking soda and powder, and blend well to make a soft dough. Pack onto parchment paper, wrap and chill for 30 to 45 minutes (or for a couple of days).

Line a large baking sheet with parchment paper. Preheat oven to 350o F.

Roll out chilled dough to a thickness of 1/4-inch or a bit thinner. Cut into heart shapes (3 to 3 1/2 inches). Arrange cookies on baking sheet. Bake until done (15 to 17 minutes). Cool well.

Smear melted white chocolate on one cookie and top with another cookie (undersides together). Repeat with remaining cookies. Dip half of cookies in melted chocolate, OR smear tops with melted chocolate using a small metal spatula, OR drizzle on a few types of chocolate on top, OR simply dust with powdered sugar. Allow chocolate to set. Wrap each cookie separately. Makes 28 to 32 sandwich cookies.

 

 

 

ALMOND CHEESECAKE BROWNIES     > Back to Top <

3/4 cup margarine or butter (1-1/2 sticks)
4 (1-ounce) squares unsweetened chocolate
4 (1-ounce) squares semisweet chocolate
2 cups sugar
6 large eggs
2-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1-1/2 8-ounce packages cream cheese, slightly softened
3/4 teaspoon almond extract

Preheat oven to 350o F. Line 13 x 9-inch metal baking pan with foil; lightly grease foil.

In large glass bowl, combine margarine or butter and both types of chocolates. In microwave oven, cook, covered with waxed paper, on High 2 to 3 minutes until almost melted; stir until smooth. With wooden spoon, beat in 1-1/2 cups sugar. Then, beat in 4 eggs and 2 teaspoons vanilla until well blended. Stir in flour, baking powder, and salt; set aside.

In small bowl, with mixer at medium speed, beat cream cheese until smooth; gradually beat in 1/2 cup sugar. Beat in almond extract, 2 eggs, and 1/2 teaspoon vanilla just until blended.

Spread 1-1/2 cups chocolate batter in pan. Spoon cream-cheese mixture in 6 large dollops on top of chocolate batter (cheese mixture will cover much of chocolate batter). Then, spoon remaining chocolate batter in 6 large dollops over and between cheese mixture. With tip of knife, cut and twist through mixtures to create marble design.

Bake 40 to 45 minutes until toothpick inserted in center comes out almost clean with a few crumbs attached. Cool brownies in pan on wire rack. When cool, cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Yields: 2 dozen brownies

Each brownie: About 260 calories, 4 g protein, 28 g carbohydrate, 16 g total fat (6 g saturated), 69 mg cholesterol, 195 mg sodium.

 

 

 

APRICOT AND ALMOND BAKED CHICKEN BREASTS     > Back to Top <

3/4 cup dried apricots
1-1/2 cups water
1/3 cup sliced almonds
1/4 cup sesame seeds
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons paprika
2 tablespoons dried oregano
1/2 teaspoon salt
1/4 cup olive oil
2 tablespoons freshly-squeezed lemon juice
4 bone-in chicken breasts (about 2-1/4 pounds total)

Heat the oven to 425o F. In a small saucepan, combine the apricots and water. Bring to a boil over medium-high heat, then lower the heat and let simmer, partially covered, for 10 minutes. Set aside. Spread the almonds and sesame seeds on a cookie sheet. Toast in the oven until lightly browned and fragrant, about 2 minutes. Remove from the oven, let cool briefly, and transfer to a blender. Add the spices and salt. Process until the mixture is combined and forms a rough paste. Transfer the spice and nut mixture to a small bowl; add the oil and lemon juice and stir until a paste is formed. Stir half the paste into the apricot mixture.

Place the chicken breasts in a small roasting pan, skin side up. With a pastry brush or your fingers, coat the chicken breasts with the remaining paste. Pour the apricot mixture around the chicken breasts. Cook in the lower third of the oven until juices run clear when the chicken is pricked, about 20 to 25 minutes. If the chicken is browning too quickly, cover with aluminum foil during the last few minutes of cooking.

Serve the chicken topped with the apricots and pan juices. Sprinkle with additional almonds and sesame seeds if desired.

 

 

 

ARTICHOKES WITH ROUILLE A LA PROVENCALE     > Back to Top <

2 red bell peppers
2- to 3-inch slice of thick French or Italian bread, top crust remove
1 jalapeno pepper, seeded and minced (optional)
1/4 to 1/3 cup olive oil
2 cloves garlic, minced
1 teaspoon fresh lemon juice
1/4 teaspoon salt
2 whole artichokes, stems removed

Preheat the broiler. Roast the red bell peppers: Place peppers on a pan under the hot broiler until the skins are charred, about 5 to 7 minutes, turning after 3 or 4 minutes. Remove from the oven and let cool slightly. With a butter knife or your hands, peel off the outside skins and discard. Cut the peppers in half and remove the seeds. Chop the peppers and set aside.

Soak the bread in warm water for about 5 seconds. Gently squeeze the excess water out of the bread like a sponge. Combine the bread, jalapeno and roasted peppers, oil, garlic, lemon juice, and salt in a blender or food processor fitted with a steel blade and process until smooth, about 5 to 10 seconds. Transfer the sauce to a storage container and refrigerate until ready to serve.

Slice off about 1 inch of the top of the artichokes and discard. Place the artichokes in boiling water to cover. Cook over medium heat until the artichoke bottoms are easily pierced with a fork, about 35 to 45 minutes. Remove the artichokes with tongs and place them upside down in a colander to drain.

To serve, place each artichoke in a small bowl. Pour the rouille into a dipping bowl to be shared. Remove artichoke leaves one at a time with your fingers and dip into rouille. Makes 2 servings

Per Serving with 1/3 Cup Sauce: 215 Calories; 5g Protein; 15g Fat; 20g Carbohydrates; O mg Cholesterol; 270mg Sodium; 5g Fiber.

 

 

 

ASPARAGUS FEUILLETTÉS WITH CHIVE BUTTER SAUCE     > Back to Top <

Filling
16 fresh asparagus tips, about 2-1/2 inches long
3 ounce Brie, cut into 8 slices

1/2 quantity puff pastry (Pepperidge Farm-1 sheet)
1 egg, beaten

Chive Butter Sauce
1/3 cup unsalted butter, chilled and cubed
1 teaspoon lemon juice
2 tablespoons chopped fresh chives

To make the filling, bring a pan of salted water to a boil, add the asparagus tips and cook for 2-3 minutes, or until tender. Drain the asparagus, refresh in iced water for 5 minutes, drain again, then transfer to a plate to cool.

Roll out the pastry on a lightly floured surface to a 10-1/2 x 8-1/2-inch rectangle, approximately 1/4-inch thick. Trim the two long sides to straighten them, and cut the pastry into eight 2-3/4-inch diamonds or squares. Place slightly apart on a damp baking sheet and refrigerate for 20 minutes.

Preheat the oven to 400o F. Brush the top surface of the pastry with beaten egg. Do not brush the side edges as the egg will set and prevent the pastry from rising. Lightly score the top of the pastry in a crisscross pattern with a thin knife. Bake for approximately 15 minutes, or until well risen, crisp and golden brown. Split in half horizontally with a sharp knife, and scrape out any soft dough. Place a slice of Brie in the pastry cases and top with the asparagus so that the tips are just protruding. Replace the pastry lid and keep warm in a 300o F oven.

To make the sauce, bring 1/3 cup water to a boil in a saucepan. Reduce the heat and whisk in the butter, a few pieces at a time, until the butter is well incorporated and the sauce is thickened. Season with salt and pepper, and stir in the lemon juice and chives.

To serve, spoon a little of the chive sauce into each pastry case and drizzle some of the sauce onto the plate. Serve warm.

 

 

 

AVOCADO AND ORANGE SALAD     > Back to Top 

1 small, sweet seedless orange, such as Clementine, peeled and sectioned
1/2 medium-firm, ripe avocado, diced
1/2 cup diced jicama or turnip
1/2 cup loosely packed watercress leaves
Red-leaf lettuce, torn, as needed

Dressing:
2 teaspoons walnut oil or other aromatic nut oil
1/2 to 1 tablespoon lemon or lime juice to taste
1/2 teaspoon dried mint
l/2 teaspoon honey
Freshly ground black pepper to taste

Combine the salad ingredients in a serving bowl and toss with the walnuts. In a small bowl, stir together the dressing ingredients. Pour over the salad and toss to coat. Serve at once. Serves: 2.

 

 

 

BANANAS FOSTER     > Back to Top <

4 ripe bananas -- sliced lengthwise
4 tablespoons unsalted butter
1/2 cup dark brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
juice of 1 lemon
1/2 cup banana liqueur
1/2 cup good brandy

Melt butter in a skillet and add the brown sugar, cinnamon and nutmeg, stirring until the sugar is completely melted. Add the ripe bananas and cook until the sugar is completely melted. Add the ripe bananas and cook until they are hot and well coated, but not mushy. Carefully pour in the banana liqueur and brandy. If the butter is very hot, they will flame on their own. If not, either: Cook over medium heat stirring until the alcohol cooks out. (Lowering the heat and stirring, it will not flame up, and the alcohol will cook out.) OR: Flame the liqueur and brandy in the pan with the bananas with a match and cook until the flame dies out and the alcohol is thus cooked out.

Add the juice from the lemon and stir to incorporate. You can do ahead to this point and heat it later. Serve the bananas and sauce warm over the best vanilla ice cream available. (Wine glasses or brandy snifters or a large glass bowl). Serves 4.

 

 

 

BEET AND WATERCRESS BISQUE     > Back to Top <

1 tablespoon canola oil
1 medium red onion, diced
1 celery stalk, chopped
2 cloves garlic, minced
2 cups diced beets (3 to 4 beets)
1 medium white potato, diced
4 cups water
1/4 cup dry red wine
2 teaspoons dried parsley
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups watercress leaves (loosely packed)
1/4 cup low-fat or nonfat plain yogurt (optional)

In a large saucepan, heat the oil over medium heat. Add the onion, celery, and garlic and cook, stirring, for 5 minutes. Add the beets, potato, water, wine, parsley, thyme, salt and pepper, and bring to a simmer. Cook uncovered over medium-low heat, stirring occasionally, until the beets are tender, about 35 to 40 minutes. Stir in the watercress and cook for 5 minutes more. Remove from heat and let the soup stand for about 10 minutes.

Transfer the soup to a blender or food processor fitted with a steel blade and puree. Return to the pan and keep hot, or refrigerate and reheat later. To serve, ladle the soup into bowls and spoon a dollop of yogurt into the center. Garnish with any extra sprigs of watercress. Makes 2 servings

Per Serving. 281 Calories; 7g Protein; 8g Fat; 44g Carbohydrates; 2mg Cholesterol, 724mg Sodium; 7 grams Fiber.

 

 

 

BLACK FOREST CAKE     > Back to Top <

vegetable oil cooking spray
2 cups whole wheat pastry flour
1 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups Florida Crystals or sugar
1 (8-ounce) pkg. dried cherries (about 1 3/4 cups)
1/3 cup walnut pieces
1-1/4 cups lite silken tofu (extra firm), drained
3/4 cup prune puree
1 cup strong coffee
2 teaspoon vanilla extract

Preheat oven to 350o F. Spray a Bundt pan with cooking spray. In a large bowl, mix together flour with the next 5 ingredients. Add cherries and walnut pieces, and set aside. Blend tofu in food processor until smooth. Add prune puree, and blend. Add coffee and vanilla, and blend. Fold tofu mixture into the dry ingredients. Turn into prepared pan, and hake for 40 minutes or until a toothpick inserted comes out clean. Cool 15 minutes in the pan, then invert onto a rack. Makes 12 servings


GLAZE (Vegan)
3 Tablespoons tapioca flour (or arrowroot)
1/4 cup cocoa powder
2 Tablespoons Florida Crystals or sugar
3/4 cup liquid Fruitsource or rice syrup

In a small bowl, stir together the first 3 ingredients. Heat Fruitsource in microwave 1 minute. Whisk into cocoa mixture until smooth. Drizzle onto cooled cake.

Nutrition analysis (per serving): Protein 8 gm., Carbohydrate 72 gm., Fiber 7 gm., Fat 4 gm., Cholesterol 0, Calcium 58 mg., Sodium 268 mg. Calories 324 From protein: 9%; From carbohydrate: 81%; From fat.: 10%

 

 

 

BOW TIE PASTA WITH WILD MUSHROOMS AND FRESH TOMATO SAUCE     > Back to Top <

1 tablespoon olive oil
2 cloves garlic, minced
1 small zucchini, cut in half lengthwise and sliced crosswise into thin crescents
2 ounces cremini or Italian mushrooms, sliced
2 ounces oyster mushrooms, sliced
1 small Portobello mushroom cap, sliced
4 large ripe tomatoes, diced
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
8 to 12 ounces bow-tie pasta (farfalle)
1/4 cup chopped fresh parsley
2 ounces crumbled feta cheese or grated Parmesan cheese (optional)
8 to 12 basil leaves (optional garnish)

In a medium saucepan, heat the oil over medium-high heat. Add the garlic, zucchini, and all the mushrooms and cook, stirring, for 5 to 7 minutes. Add the tomatoes, oregano, basil, salt, pepper, and sugar, and cook for about 10 to 15 minutes over medium-low heat, stirring frequently. Set aside for 10 minutes before serving

Meanwhile, cook the pasta according to package directions until al dente, about 9 to 12 minutes. Drain, and transfer the pasta to a large serving bowl and cover until ready to serve.

To serve, spoon the sauce over the pasta and sprinkle the parsley and cheese over the top. Garnish the edge of the plates with basil leaves if desired. Makes 2 servings.

Per Serving. 464 Calories; 15g Protein; 13g Fat; 67g Carbohydrates; 25mg Cholesterol; 882rng Sodium; 8 grams Fiber.

 

 

 

BRIE STUFFED CHICKEN BREASTS     > Back to Top <

2 tablespoons olive oil
1 medium onion -- chopped
1 Granny Smith apple, cored, coarsely chop
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup apple cider
4 ounces Brie cheese, rind removed, cut into chunks
4 medium chicken breast halves, on the bone, with skin (2 pounds)

Heat oil in medium size nonstick skillet over medium heat. Add onion; cook until very tender, about 8 minutes. Add apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 5 minutes. Remove from heat. Let cool slightly; Stir in Brie. Divide stuffing into 4 equal portions. Heat oven to 400o F.

Run fingers under breast skin to separate from flesh. Put one-fourth of the stuffing under the skin of each breast; press gently to distribute filling evenly. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 13 x 9 x 2-inch baking dish.

Bake in 400 degree oven until no longer pink neat bone, 35 minutes. (180o F on instant-read meat thermometer). Remove chicken to platter; keep warm.

Prepare sauce: Skim fat from baking dish. Scrape drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; cook to reduce by half. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken. Serves 4.

 

 

 

CAPPUCCINO TRUFFLE BITES     > Back to Top <

Chocolate crust:
28 Chocolate Wafers (1/2 of a 9-ounce box)
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

Filling:
1 pound cream cheese, softened
1/3 cup granulated sugar
2 large eggs, at room temperature
1/4 cup heavy cream
1/4 cup all-purpose flour
1 teaspoon vanilla extract
4 ounces Swiss white chocolate, chopped
1-1/2 tablespoons instant espresso powder
4 ounces Swiss bittersweet chocolate, chopped

Glaze:
6 ounces Swiss bittersweet chocolate, finely chopped
1 cup heavy cream

Garnish:
3 ounces Swiss white chocolate, finely chopped
1/8 teaspoon instant espresso powder Chocolate-covered espresso beans

Make the crust:
Preheat oven to 350o F. Line a 9-inch square baking pan with aluminum foil, leaving an overhang on two opposite ends. Lightly coat the foil with nonstick cooking spray.

Combine the cookies and sugar in the bowl of a food processor fitted with the chopping blade; pulse until the mixture forms a coarse meal. Sprinkle the melted butter over the crumbs and toss with a fork to combine. Press the mixture evenly onto the bottom of the prepared pan. Bake the crust for 7 minutes. Allow the crust to cool completely before filling.

Make the filling:
Place the cream cheese and sugar in the bowl of a 4-1/2-quart heavy-duty electric mixer fitted with the paddle attachment. Mix at medium speed until light and fluffy, about 2 minutes. One at a time, add the eggs. Add the heavy cream, flour and vanilla and beat until smooth. Divide the batter in half.

Melt the bittersweet chocolate according to the according to the directions in Chocolate Melting Tips. Stir the melted chocolate into one-half of the batter, Pour the mixture into the prepared crust and spread evenly with an offset spatula. Chill for 10 minutes.

Melt the white chocolate according to the directions in Chocolate Melting Tips; reserve. Dissolve the espresso powder in 1 tablespoon boiling water; set aside. Stir the white chocolate and espresso into the remaining batter. Spread the espresso mixture evenly over the chocolate layer, smoothing with a spatula.

Bake in a water bath for 45 minutes, or until completely set. Set the pan over a wire rack for one hour before cooling completely in the refrigerator.

Using the foil overhangs as handles, remove the bar cookie from the pan. Using a 1-1/2-inch round cutter, cut out 16 circles. Place the cookies on a wire rack over a cookie sheet.

Make the glaze:
Place the chocolate in a heat-proof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate; stir until smooth. Let the glaze stand for a minute to cool slightly. Pour the glaze over each round, letting it drip down the sides. Allow the glaze to set before decorating the truffle bites; place in the refrigerator to quicken the process.

Decorate the truffle bites:
Melt the white chocolate according to the directions in Chocolate Melting Tips; stir in the espresso powder. Place the chocolate in a parchment cone and pipe decorative patterns on the rounds. Garnish each with a chocolate covered espresso bean. Chill until ready to serve. Yield: 16 (1-3/4-inch) cookies

 

 

 

CARROT COCONUT CAKE     > Back to Top <

2 cups all-purpose flour
2-1/2 teaspoons baking powder
2 teaspoons ground cinnamon
3/4 cup FLEISCHMANN'S Margarine, softened
1-1/2 cups sugar
3 eggs
1/2 cup milk
2 cups grated carrots
1-1/3 cups flaked coconut
1/2 cup PLANTERS Walnuts, chopped
1 (8-ounce) can crushed pineapple in its own juice, undrained
Coconut Cream Cheese Frosting, recipe follows
Toasted flaked coconut and carrot flowers, for garnish

In small bowl, combine flour, baking powder and cinnamon; set aside. In medium bowl, with electric mixer at medium speed, beat margarine, sugar and eggs until creamy. Alternately stir in milk and flour mixture until blended. Mix in carrots, coconut, walnuts and pineapple with juice until blended. Spread into 2 greased 9-inch round cake pans. Bake at 350o F. for 40 minutes or until wooden toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pans; cool completely on wire racks. Frost cake with Coconut Cream Cheese Frosting. Garnish with coconut, and carrot flowers if desired.

Coconut Cream Cheese Frosting: With mixer, beat 1 (3-ounce) package softened cream cheese and 1/4 cup softened BLUEBONNET Margarine until smooth. Add 1 (16-ounce) package powdered sugar alternately with 2 tablespoons milk and 1/2 teaspoon vanilla extract, beating until smooth. Stir in 1/2 cup toasted flaked coconut. YIELD: 12 serving.

 

 

 

CHAMPAGNE ROYALE     > Back to Top <

Splash of Chambord
Chilled Champagne

Pour Chambord in Champagne glass, Fill with Champagne,



 

HOW TO OPEN CHAMPAGNE     > Back to Top <

Here's How:
Every bottle of Champagne has foil wrapped around the outside of the cage. In the old days, some foil was lead-lined to keep mice from eating into the cork of wine, but in modern times you just remove this foil.
From this point onward, keep the cork pointed in a safe direction, and keep one thumb on it just in case. Corks can loosen over time.

Undo the wire cage. Loosen it gently, being sure to keep a thumb on the cork to prevent unexpected surprises. Hold the cork in one hand (usually under a towel, if you have one), and the base of the bottle in the other. Turn the Bottle, not the cork, slowly and gently. You want the cork to ease off with a soft 'whoof', not with a pop. The cork has just eased off (again, probably under a towel). You have managed to save the bubbles and air from being lost (never mind the Champagne!)

Slide the towel around to the neck of the bottle for pouring. You can now pour, with or without the towel. If you get experienced, you'll find a quick turn of the bottle when you're done pouring each glass will catch the drops on the edge of the lip. Pour down the sides of the glasses to minimize head and therefore bubble waste. The glasses are poured! Raise them, and give a toast to celebrate! Champagne is good for almost any occasion - don't put it off!

IMPORTANT NOTE: Never use a corkscrew on a bottle of Champagne!! The bottle is under strong pressure and could explode.

 

 

 

CHERRY CHOCOLATE HEART     > Back to Top <

1 (15-ounce) package refrigerated pie crusts
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon almond extract
1/2 cup heavy cream
2/3 cup hot fudge ice cream topping
1 (21-ounce.) can cherry filling and topping

Allow both crust pouches to stand at room temperature 15 to 20 minutes. Remove one crust from pouch; unfold. Press out fold lines. If crust cracks, wet fingers and push edges together. Sprinkle 1 teaspoon flour over crust. Turn crust, floured side down, on ungreased cookie sheet. Using paper pattern as guide, cut crust into heart shape.* Generously prick heart crust with fork. Bake in a preheated 450o F oven 9 to 11 minutes, or until lightly browned. Cool. Repeat with the remaining crust.

Combine cream cheese, powdered sugar and almond extract in a small bowl; beat until smooth. Add heavy cream; beat until thickened.

To assemble, place one heart-shaped pie crust on serving plate; spread with 1/3 cup of the hot fudge. Carefully spread half of cream cheese mixture over hot fudge. Spoon 2/3 of the cherry filling over cream cheese. Spread second crust with remaining hot fudge and place over filling. Carefully spread with remaining cream cheese mixture. Spoon remaining cherry filling about 1 inch from edge. Refrigerate until serving time. Makes 8 to 10 servings.

* To make pattern, cut a piece of paper into a heart shape about 10-1/2 inches high and 10 inches wide.

 

 

 

CHERRY TRUFFLES     > Back to Top <

1 cup dried cherries
1/2 cup date pieces
1/2 cup golden raisins
1/4 cup apricot brandy
1-1/4 cups lite silken tofu (extra firm), drained
1/3 cup prune puree
1/2 cup Liquid Fruitsource or rice syrup
1/3 cup cocoa powder
3 Tablespoons agar flakes
1/2 cup white grape juice concentrate, thawed
1/2 cup whole dry roasted almonds (unsalted)
3/4 cups Sunspire organic dark chocolate chips

Topping:
1/4 cup cocoa powder
3 Tablespoons tapioca powder or arrowroot
2 Tablespoons Florida Crystals or sugar
1/2 cup liquid Fruitsource
1 teaspoon vanilla extract

Place the first three ingredients in a small saucepan with the brandy. Heat over medium-low heat until the brandy is absorbed. Set aside. Place tofu in food processor, and blend until smooth. Add prune puree, and blend. Place Fruitsource in a small glass measuring cup, and heat 1 minute in the microwave. Whisk in cocoa, and blend to make a smooth syrup. Add to food processor; blend. Whisk agar flakes into juice concentrate. Add to the tofu mixture; blend. Fold tofu mixture into brandied fruit, and mix thoroughly. Add almonds. Fold in chocolate chips. Spoon into 2-inch paper cups, and place in miniature muffin tins or square pans.

In a small bowl, mix together cocoa powder, tapioca powder, and Florida Crystals. Place the Fruitsource in a small glass measuring cup; microwave 30 seconds. Whisk into dry ingredients; add vanilla. Spoon topping over truffles and place the truffles in the freezer, uncovered, for at least 2 hours. Makes one dozen truffles.

Nutrition Analysis (per 2-truffle serving): Protein 3 gm., Carbohydrate 28 gm., Fiber 2 gm., Fat 4 gm., Cholesterol 0, Calcium 24 mg., Sodium 216 mg. Calories 155 From protein: 7%; From carbohydrate: 69%; From fat: 24%

 

 

 

CHOCOLATE ANGEL CLOUD PARFAITS     > Back to Top <

2 cups cubed prepared angel food cake (about 1/3 prepared 12-ounce cake)
3/4 cup sliced strawberries
3/4 cup sliced banana
3 (6-ounce) containers SNACKWELL'S Nonfat Yogurt, any flavor
1 cup prepared reduced calorie whipped topping
Whole strawberries, for garnish

Layer 1/3 cup cake cubes and 2 tablespoons each of strawberry and banana slices in each of 6 (6-ounce) parfait glasses. Top each with 1/2 container yogurt. Chill until serving.

To serve: Garnish rim of glass with whipped topping and whole strawberries.

Approximate Nutrient Information Per Serving: Calories: 193; Total Fat: 2 g; Saturated Fat: 1 g; Sodium: 257 mg; Cholesterol:1 mg; Calories from Fat: 9%; Dietary Fiber: 2 grams

 

 

 

CHOCOLATE CARAMEL TRUFFLES     > Back to Top <

Caramel:
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup water
1/4 cup heavy cream

Ganache:
8 ounces bittersweet chocolate, coarsely chopped
3/4 cup heavy cream
1 tablespoon unsalted butter, softened
2 tablespoons vanilla extract
Powdered sugar
Unsweetened cocoa powder

Make the caramel:
In a small heavy saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Then continue to boil, without stirring, 4 to 5 minutes longer, or until the syrup caramelizes and turns a deep amber in color.

Immediately remove the syrup from the heat and add the cream. (The mixture will bubble up). Using a wooden spoon, stir until completely smooth; if necessary, briefly return the caramel to low heat and stir until smooth. Scrape into a small bowl and let cool to room temperature. Refrigerate until well chilled, at least 2 hours.

Make the ganache:
Place the chocolate in a food processor fitted with the metal blade and process until finely chopped. In a small saucepan, over medium heat, bring the cream to a gentle boil. With the motor of the food processor running, pour the cream through the feed tube. Process for 10 to 15 seconds, until the chocolate is completely melted. Using a spatula, scrape down the side of the work bowl. Add the butter and vanilla and process for about 5 seconds, or until the mixture is smooth and creamy. Scrape the ganache into a medium bowl. Cover with plastic wrap and refrigerate until firm enough to pipe, about 1 hour.
Make the caramel centers:

Line a small baking sheet with waxed paper. Using a 1/4-teaspoon measuring spoon dipped in cold water, scoop out level spoonfuls of the caramel and place about 1 inch apart on the baking sheet. Freeze until firm, at least 30 minutes.

Form the truffles:
Transfer the chilled ganache to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #6). Pipe 1 1/4-inch mounds with pointed peaks onto a clean baking sheet. Refrigerate or freeze the truffles for 10 to 20 minutes, or until just firm enough to roll.

Sift a light dusting of powdered sugar over the chilled truffles. Lightly coat the palms and fingertips of your hands with powdered sugar. With your fingertips, pinch a truffle into a round, then roll it gently between your palms into a slightly irregularly shaped 1 1/4 inch ball. Place the rolled truffle on the baking sheet, and form the remaining truffles into rounds. Refrigerate the truffles for about 10 minutes, just until firm.

Remove the rolled truffles from the refrigerator. Remove 5 or 6 of the caramel centers from the freezer and place on a cold plate. Working quickly, with your fingertips, pinch a caramel center into a small ball. With the tip of your index finger, make an indentation about 2/3 of the way through the center of a chocolate truffle. Insert the caramel center in the truffle and, with your fingertips, mold the chocolate over the caramel, covering it completely. Place on a baking sheet and repeat the procedure with the remaining chocolate truffles and caramel centers. Refrigerate until firm, at least 30 minutes.

Roll half the chocolate truffles in sifted powdered sugar to coat. Roll the remaining truffles in sifted cocoa powder to coat. Store the truffles for up to 5 days in an airtight container in the refrigerator. Remove from the refrigerator 30 minutes before serving. Yield: About 20 large truffles

 

 

 

CHOCOLATE-CHERRY COOKIES     > Back to Top <

1 cup butter or margarine, softened
1 cup sifted powdered sugar
1 egg
1/4 teaspoon almond extract
2 ounces semisweet chocolate squares, melted and cooled
2-1/2 cups all-purpose flour
1/4 teaspoon cream of tartar
1 cup red candied cherries, coarsely chopped
1/2 cup pecans, finely chopped

Cream butter; gradually add sugar, beating well until light and fluffy. Add egg and beat well; stir in almond extract. Stir in melted chocolate, mixing well. Combine flour and cream of tartar; add to creamed mixture, and mix well. Stir in cherries and pecans.

Shape dough into two 10- x 2-inch blocks or cylinders. Wrap in plastic wrap; freeze several hours or overnight.

Cut dough into 1/4-inch slices; place on ungreased cookie sheets. Bake at 375o F. for 10 to 12 minutes. Cool on wire racks. Yield: 5 dozen (2 cookies per serving).

Per Serving: 128 Calories; 8g Fat (56.1% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 65mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

CHOCOLATE CHIP CRANBERRY BLISS     > Back to Top <

vegetable oil cooking spray
1 cup soymilk lite
2 Tablespoons lemon juice
3 cups whole wheat pastry flour
1/4 cup yellow cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup Sunspire organic dark chocolate chips
1/2 cup dried cranberries
1-1/4 cups lite silken tofu (extra firm), drained
1/4 cup unsweetened applesauce
1/4 cup liquid Fruitsource
1 Tablespoons egg replacer powder
1/4 cup water
1-1/2 cups Florida Crystals or sugar
1 top. vanilla extract
1/2 teaspoon almond extract
1/3 cup almond pieces
1/4 cup soy grits

Preheat oven to 350o F. Spray a tube pan with cooking spray. Place soymilk in a small glass measuring cup; add lemon juice. Set aside. Mix the next 8 ingredients together in a large bowl. Set aside. Place tofu in food processor; blend until smooth. Add applesauce and Fruitsource; pulse to mix, then blend. Whisk egg replacer powder with water in a small bowl until foamy. Add to tofu mixture; blend. Add Florida Crystals and extracts, and blend. Fold the liquid ingredients into the dry just until mixed, Mix almond pieces and soy grits in a small bowl. Fold into batter. Do not over-beat. Pour batter into prepared pan. Bake 46 to 50 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes in pan, then remove to rack to finish cooling. Makes 16 servings.

Nutrition analysis (per serving): Protein 7 gm., Carbohydrate 43 gm., Fiber 4 gm., Fat 5 gm., Cholesterol 0, Calcium 40 mg., Sodium 163 mg. Calories 232 From protein:12%; From carbohydrate: 70%; From fat:19%

 

 

 

CHOCOLATE COVERED STRAWBERRIES     > Back to Top <

1 (12-ounce) bag of milk chocolate morsels
1 tablespoon of shortening
24 large strawberries

Wash and dry strawberries. In a double boiler, melt chocolate; add shortening and mix well. Place waxed paper on a cookie sheet close to the chocolate. Hold the strawberry by the stem and carefully dip into the melted chocolate; place on cookie sheet and repeat till strawberries and chocolate are gone. Put the tray of berries in the refrigerator to harden. Take strawberries out of the fridge at least 1/2 hour before serving.

 

 

 

CHOCOLATE CUPS WITH WHITE CHOCOLATE RASPBERRY MOUSSE AND RASPBERRY SAUCE     > Back to Top <

Chocolate cups:
6 small round or oval helium quality balloons
7 bars (1.5 ounce each) Godiva Dark Chocolate, coarsely chopped
2 teaspoons shortening

White chocolate raspberry mousse:
2 half pints fresh raspberries, about 12 ounces
1/4 cup water
1 envelope unflavored powdered gelatin
7 bars (1.5 ounce each) Godiva Solid Ivory, coarsely chopped
1 cup milk
1 tablespoon Chambord (raspberry flavored liqueur)
1-1/2 cups heavy cream

Raspberry sauce:
1 package (12 ounces) frozen unsweetened raspberries, thawed
1/2 cup granulated sugar

Garnish:
Fresh raspberries

Make the Chocolate Cups:
Inflate the balloons to about 3 inches at their widest point. Tie knots in balloons to close. Line a baking sheet with waxed paper.

Place the dark chocolate and shortening in a microwave-safe 9-inch pie plate. Microwave at medium (50%) for 1 to 1-1/2 minutes. Stir until smooth. If chocolate is not completely melted, microwave 15 more seconds. Stir until smooth.

Holding a balloon by the knots, dip each balloon into the chocolate and rock it back and forth, coating the top of the balloon and causing the chocolate to come halfway up the sides unevenly for a "tulip" edge. Lift the balloon and let excess chocolate drip off before placing, knot up, on baking sheet. Refrigerate 30 minutes until chocolate is firm.

Remove from refrigerator and carefully pop each balloon with the tip of a sharp knife. Gently lift the deflated balloon from the cups and discard. Cover chocolate cups with plastic wrap and refrigerate up to 3 days.

Make the White Chocolate Raspberry Mousse:
Place the raspberries in a food processor bowl. Cover and process until pureed. Strain the raspberries through a fine-mesh sieve into a small bowl.

Place water in a small saucepan. Sprinkle the gelatin over the water and let stand for 5 minutes to soften. Heat over low heat, stirring until gelatin dissolves completely and the mixture is clear.

Put the Solid Ivory into a large bowl. Heat milk in a small saucepan or microwave on high for 1 minute or until hot. Pour milk over chocolate. Let stand for 30 seconds to melt the chocolate. Add the warm gelatin mixture and Chambord and whisk until smooth. Add the raspberry puree. Place the bowl over a larger bowl of ice water for 5 to 10 minutes or until the mixture is cool, stirring occasionally.

Beat the cream in chilled bowl at high speed just until it begins to form soft peaks, using a hand-held mixer. (Do not over-beat or the mousse will be grainy.) Fold one-third of the whipped cream into the raspberry mixture. Then fold the raspberry cream into remaining whipped cream. Refrigerate the mousse for 1 hour or until it is firm enough to pipe.

Make the Raspberry Sauce:
Combine raspberries and sugar in a medium saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until the sugar dissolves completely and the berries soften. Remove the pan from the heat. Strain the mixture through a fine-mesh sieve into a bowl. Cover the bowl with plastic wrap and refrigerate.

Assembly:
Drizzle a little of the Raspberry Sauce on a dessert plate. Place a chocolate cup on a sauced plate. Fill a pastry bag fitted with a large plain or fluted tip with the White Chocolate Raspberry Mousse. Pipe mousse into the chocolate cup. Drizzle with any remaining Raspberry Sauce and garnish with fresh raspberries.

 

 

 

CHOCOLATE DIPPED STRAWBERRIES COATED WITH HAZELNUTS     > Back to Top <

1/2 cup semisweet chocolate chips
2 tablespoons coffee liqueur or Irish cream liqueur
10 to 12 large strawberries, rinsed and patted dry
1/2 cup finely chopped hazelnuts

Combine the chocolate chips and liqueur in a small bowl. Microwave the mixture until melted, about 30 seconds. Alternatively, combine the chocolate chips and liqueur in the top of a double boiler and cook over medium heat, stirring frequently, until fully melted, about 5 minutes.

Dip the tops of the strawberries into the melted chocolate mixture and then roll them in the nuts. Place the fruit with the stem down on a plate and chill until serving time. Makes 2 servings.

Per serving (5 strawberries): 547 Calories; 6g Protein; 37g Fat; 45g Carbohydrates; 0mg Cholesterol; 3mg Sodium; 4g Fiber.

 

 

 

CHOCOLATE LOVER'S MOUSSE     > Back to Top <

1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/4 cup cocoa
1 cup whipping cream
1 teaspoon vanilla extract
shaved chocolate

In a small bowl sprinkle the gelatin over the cold water and let stand 1 minute. Add the boiling water and stir until gelatin is dissolved. In a separate bowl stir together the sugar, cocoa, whipping cream, and vanilla. Beat on medium speed of an electric mixer, scraping the bottom of the bowl occasionally, until the mixture is stiff. Add the gelatin mixture and beat until well blended. Spoon into dessert dishes or champagne glasses. Sprinkle with shaved chocolate. Chill 1 hour before serving. Makes 4 servings.

 

 

 

CHOCOLATE PUDDING PIE WITH COCONUT CRUST     > Back to Top <

1 cup all-purpose flour
3/4 cup shredded coconut, toasted
8 tablespoons margarine or butter (1 stick)
2 tablespoons plus 3/4 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
3-3/4 cups milk
5 large egg yolks
3 1-ounce squares unsweetened chocolate, melted
2 teaspoons vanilla extract
1 cup heavy or whipping cream

Preheat oven to 375o F. Into food processor, measure flour, 1/2 cup toasted coconut, 6 tablespoons margarine or butter (3/4 stick), cut up, 2 tablespoons sugar, and 1 tablespoon water. With knife blade attached, blend ingredients, pulsing processor on and off, until dough just comes together.

Spray 9-inch pie plate with nonstick cooking spray. Press dough evenly into pie plate, making a small rim. With fork, prick dough in many places to prevent puffing and shrinking during baking. Bake pie shell 20 minutes or until golden, covering edge with foil during last 10 minutes to prevent over-browning. Cool on wire rack.

While pie shell is cooling, prepare filling: In 3-quart saucepan, mix cornstarch, salt, and 3/4 cup sugar; stir in milk. Over medium heat, cook until mixture boils and thickens, stirring constantly; boil 1 minute.

In small bowl, with wire whisk or fork, beat egg yolks slightly. Into yolks, beat small amount of hot milk mixture. Slowly pour yolk mixture back into milk mixture, stirring rapidly to prevent lumping. Over low heat, cook about 2 minutes, stirring constantly, until very thick (mixture should be about 160o F.).

Remove saucepan from heat; stir in melted chocolate, vanilla, and 2 tablespoons margarine or butter. Pour filling into pie shell. Place plastic wrap on surface of filling. Refrigerate pie 4 hours or until filling is cold and set.

To serve, whip cream until stiff peaks form. Spoon whipped cream onto filling. Sprinkle with remaining toasted coconut. Serves: 10

Each serving: About 455 calories, 7 g protein, 42 g carbohydrate, 30 g total fat (14 g saturated), 152 mg cholesterol, 305 mg sodium.

 

 

 

CHOCOLATE SOY HEARTS WITH CASHEW SOY CREAM FROSTING     > Back to Top <

1 cup whole wheat pastry flour
1/2 cup soy flour
1 tablespoon baking soda
1 cup sugar or light granulated cane juice
1/2 cup unsweetened cocoa powder
1-1/2 cups whole soy milk
1 tablespoon soybean oil
1 teaspoon vanilla extract
1 (3-inch) heart-shaped cookie cutter
3/4 cup Cashew Soy Cream Frosting
1/2 cup cashews, for garnish

Preheat the oven to 350o F and grease two 8-inch square cake pans. Line a cookie sheet with parchment paper.

In a large bowl, combine the whole wheat pastry flour, soy flour, baking soda, sugar, and cocoa. Mix well and set aside. In a separate bowl, combine the soy milk, soybean oil, and vanilla. Pour this mixture into the flour mixture, stirring with a wire whisk until well combined.

Pour the batter into the greased pans and bake for 25 minutes, or until the cake springs back when lightly touched. Cool completely. Invert the cakes onto the cookie sheet. With the heart-shaped cookie cutter, cut out 10 cakes, 5 from each pan.

Frost each heart with the Cashew Soy Cream Frosting, and garnish each one with 3 whole cashews. After frosting, these hearts will keep, wrapped, in the refrigerator for 2 days. Serves 10

 

 

 

CHOCOLATE TRUFFLE TART     > Back to Top <

1 cup all-purpose flour
1/2 teaspoon salt
3 tablespoons shortening
3 tablespoons plus 1/2 cup margarine or butter
6 (1-ounce) squares semisweet chocolate
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup heavy or whipping cream
3 large eggs
White-Chocolate Hearts (Below) for garnish

Preheat oven to 400o F. In bowl, stir flour and salt. With pastry blender or two knives used scissor-fashion, cut in shortening and 3 tablespoons margarine or butter until mixture resembles coarse crumbs. Add 3 tablespoons cold water, 1 tablespoon at a time, tossing with fork just until mixture is moist enough to hold together.

On floured surface, with floured rolling pin, roll dough into an 11-inch round. Press dough onto bottom and up side of 9-inch tart pan with removable bottom. Trim edge even with rim of pan. With fork, prick dough in many places to prevent puffing and shrinking during baking. Line tart shell with foil and fill with pie weights, dried beans, or uncooked rice. Bake tart shell 15 minutes; remove foil with weights and bake 10 to 15 minutes longer until golden. Cool in pan on wire rack 15 minutes. Turn oven control to 350o F.

While crust is cooling, prepare filling: In 1-quart glass measuring cup, combine semisweet chocolate and 1/2 cup margarine or butter (1 stick); cover with waxed paper. In microwave oven, cook on High 1-1/2 to 2-1/2 minutes until almost melted; stir until smooth. Stir in sugar and vanilla. In small bowl, with fork or wire whisk, lightly beat heavy or whipping cream and eggs. Blend some warm chocolate mixture into egg mixture; stir egg mixture back into chocolate mixture until blended.

Pour warm chocolate mixture into tart shell. Bake 20 minutes or until custard is just set (center will appear jiggly).

While tart is baking, prepare White-Chocolate Hearts.

Cool tart on wire rack; refrigerate to serve cold. Garnish with White-Chocolate Hearts. Serves: 12

WHITE-CHOCOLATE HEARTS: With pencil, draw outline of 12 hearts, each about 1-1/2 inches all around, on piece of waxed paper. Place waxed paper, pencil-side down, on cookie sheet; tape to cookie sheet. Melt 1-1/2 ounces white chocolate, * coarsely chopped. Spoon warm white chocolate into small decorating bag with small writing tube; use to pipe heart-shaped outlines on waxed paper. Set aside to dry.

Each serving without chocolate hearts: About 315 calories, 4 g protein, 25 g carbohydrate, 23 g total fat (6 g saturated), 68 mg cholesterol, 260 mg sodium.

*Or, use one-half 3-ounce Swiss confectionery bar or one-fourth 6-ounce package white baking bar.

 

 

 

CHOCOLATE TRUFFLE TERRINE     > Back to Top <

Mango sauce:
3 large mangos, peeled, pitted and cut into pieces
3 tablespoons freshly squeezed lime juice
1 teaspoon brandy
A pinch cayenne pepper

Bittersweet chocolate ganache:
21 ounces Swiss dark chocolate, coarsely chopped
1-1/3 cups heavy cream
4 tablespoons unsalted butter, softened, cut into 1/2-inch cubes
1/4 cup brandy
3/4 cup crushed amaretti cookies

White chocolate ganache:
8 ounces Swiss white chocolate, coarsely chopped
1/3 cup plus 2 tablespoons heavy cream
1 tablespoon unsalted butter, softened, cut into 1/2-inch cubes

Assembly:
1/2 cup roasted chopped pistachios, divided (See Note.)

NOTE: To roast pistachios, position a rack in the center of the oven and preheat to 350o F. Spread pistachios in a single layer on a baking sheet and roast 5 to 8 minutes, or until fragrant. Transfer the nuts to another baking sheet and cool completely.

Make the mango sauce:
In a food processor fitted with the metal chopping blade, process the mangos 20 to 30 seconds, or until pureed. Strain the mangos into a medium saucepan. Add the lime juice. Cook over medium heat until boiling. Remove from the heat. Stir in the brandy and cayenne pepper. Refrigerate until serving.

Make the bittersweet chocolate ganache:

Line an 8-by-4-inch loaf pan with plastic wrap leaving a 2-inch overhang.

In a food processor fitted with the metal chopping blade, process the dark chocolate for 30 to 35 seconds or until finely chopped.

In a small saucepan, over medium heat, bring the cream to a gentle boil. With the motor of the food processor running, pour the hot cream through the feed tube. Process for 15 to 25 seconds or until the chocolate is melted. With a spatula, scrape down the side of the bowl. Add the butter and brandy. Process until smooth and creamy. Add the crushed cookies. Process until combined. Scrape the bittersweet chocolate ganache into a large bowl. Reserve 1 cup of the ganache for frosting the outside of the terrine. (Cover with plastic wrap and store at room temperature.)

Make the white chocolate ganache:
Put the white chocolate in a medium bowl. In a small saucepan, over medium heat, bring the cream to a gentle boil. Pour the hot cream over the white chocolate. Let stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Whisk in the butter.

Assemble the terrine:
Scrape 1 cup of the bittersweet chocolate ganache into the bottom of the prepared pan. Spread in an even layer. Freeze the loaf pan for 20 minutes or until the ganache is firm. Sprinkle 1/4 cup of the pistachios over the top. Gently press them into the chocolate ganache.

Scrape 1/2 of the white chocolate ganache (about 1/2 cup plus 2 tablespoons) over the bittersweet chocolate ganache layer and pistachios. Spread in an even layer. Freeze for 20 minutes or until firm.

Scrape 1 cup of the bittersweet chocolate ganache over the white chocolate. Freeze until set. Sprinkle the remaining 1/4 cup pistachios over it and press into the chocolate.

Spread the remaining white chocolate ganache over the pistachios. Freeze until set. Spread the remaining bittersweet chocolate ganache over the white chocolate ganache. Cover the top of the loaf pan and freeze the terrine 6 hours or overnight.

Un-mold the terrine:
Place a platter over the top of the terrine. Invert the terrine onto the platter. Remove the pan. Carefully peel off the plastic wrap.

Using an offset metal cake spatula, frost the top and sides of the terrine with the reserved bittersweet chocolate ganache. (If necessary, gently warm the ganache to a spreading consistency.) Refrigerate the terrine 15 minutes or until the frosting is set.

Using a long sharp knife, dipped in hot water and wiped dry, trim the ends of the terrine. Cut the terrine into 1/2-inch slices. (For best results, slice the terrine while still frozen.)

Thin the mango sauce with water to desired consistency. Spoon 2 tablespoons onto a dessert plate. Place a slice of terrine on the mango sauce. Garnish as desired. Yield: 12-14 servings

 

 

 

CREAMY CRAB CANAPES WITH LEMON AND CAVIAR     > Back to Top <

Eight 1/4 inch slices of brioche or challah
2 tablespoons unsalted butter, melted
1/2 pound lump crabmeat, picked over
1 tablespoon chopped chives, plus 1-inch chive pieces for garnish
1 teaspoon minced shallots
1 teaspoon finely grated lemon zest
1/2 cup heavy cream
2 ounces caviar

Preheat the oven to 350o F. Using a 1-1/2 inch round biscuit cutter, cut out 4 rounds from each brioche slice. Butter both sides of the rounds. Set them on a baking sheet and bake for about 15 minutes, or until golden and crisp.

In a medium bowl, combine the crabmeat with the chopped chives, shallot, lemon zest and a pinch of salt. Whip the cream until firm. Gently fold the cream into the crab. Spoon the crab mixture onto the croutons. Garnish with the caviar and 1-inch chive pieces and serve immediately.

 

 

 

CREAMY SPINACH     > Back to Top <

1-1/2 pounds fresh spinach
1 shallot, minced
1 clove garlic, minced
2 tablespoons olive oil
1 cup plain yogurt
salt and freshly ground black pepper, to taste
1 tablespoon fresh mint leaves, minced

Wash the spinach well, trim it, and chop or tear it into pieces, letting them fall into a large saucepan. Add the shallot and garlic and cook over medium heat, covered, for about 5 minutes. Shake the pan occasionally so that the vegetables do not stick. Drain the vegetables well, then add the olive oil and continue to cook for 3 minutes, stirring constantly. Remove from the heat, stir in the yogurt, and season with salt and pepper. Fold in the mint and serve immediately. Serves 4.

 

 

 

CUCUMBER SALAD     > Back to Top <

3 large cucumbers, peeled, thinly sliced
1 cup white vinegar
3/4 cup water
3/4 cup sugar
1 teaspoon salt
dash red hot pepper
dash dried parsley
dash black pepper
dash basil

Combine all ingredients except cucumbers and heat until sugar melts. Pour over cucumbers. Store in an airtight container. Keeps well for several days. Serves 6 to 8

 

 

 

DEADLY CHOCOLATE TORTE     > Back to Top <

Tort:
1 Cup (~115grams) Ground Almonds
3/4 Cup (150grams Sugar
3 Eggs
4 ounces (~120grams) Semi-sweet chocolate
1/2 Cup (115grams) Butter
1/4 Cup (~30grams) Fine White Bread crumbs (no seasonings)
1 Orange, zest of (use less if you desire

Glaze:
2 ounces (~60gramd) Baking Chocolate
1/4 Cup (60grams) Butter
2 ounces (~60grams) Semi Sweet Chocolate
2 teaspoons Honey

Preheat oven to 375o F (190o C). Butter an 8 inch (20cm) round cake pan and line bottom with waxed paper and butter paper. Dust and flour (or use cocoa method).

Melt chocolate and set to cool slightly. You can use your microwave or double boiler to melt the chocolate. In a small bowl cream butter and gradually add sugar mix at moderate speed until mixed. Add eggs to the butter mixture one at a time and beat well. Add slightly cooled chocolate, bread crumbs, and ground almonds mix at low speed until smooth. DO NOT over mix. Add grated orange rind and blend in.

Pour into pan and spread level. Bake at 375o F (190o C) for 25 minutes. Center of cake will be soft and mist.

Cool in pan for 30 minutes on rack. Cut around edge to help in gently releasing the cake. Invert on a rack to completely cool. Place your cake on a nice serving plate for the glazing

After completely cool, make and pour on the glaze.

GLAZE: melt the 2 kinds of chocolate, honey and butter stirring occasionally until smooth. Remove
and when slightly thickened pour over the top of the cake. This gets a bit messy so place little pieces of wax paper under the edges of the cake to catch the drips.

Before the glaze sets completely top with chocolate strawberries (3 in the middle are nice). You can also
add whole almonds on top of the cake or slivered almonds on the sides of the cake.

NOTE: You can decorate the top with a few chocolate dipped strawberries on top or chocolate dipped orange slices. A swirl of melted white chocolate also looks nice.

NOTE: Add a splash of raspberry liquor to the glaze to give it a hint of raspberries.

NOTE: When making a chocolate cake instead of buttering and flouring the pan; use cocoa in place of the flour.

CHOCOLATE STRAWBERRIES   > Back to Top <

To create this decadent chocolate fruit just melt about 2 ounces (~50 grams) of chocolate chips in the microwave. Use a small steep sided bowl so you can dip the strawberry in to half its height. The melting could take from 20 seconds to 2 minutes depending on your microwave...keep your eye on the melting process. After melted remove and stir.

Take washed, dried strawberries with stems left on, and dip each up to half their height (hold from the stem end)...then give a slight twist.

The chocolate should be adhering to the strawberry and as you remove the strawberry from the chocolate.
Hold for a few seconds and the chocolate should cool some and start to setup. Then place the strawberry
on wax paper or plat. Since these are for the top of the cake if one side of the chocolate gets a bit
flattened that is ok. Otherwise you can stand the strawberries on the stem end.

Place in refrigerator. Will keep about 2 days to or until strawberries go bad.

You can also use orange slices or other fruit with this recipe. Make sure the oranges have no white membrane before dipping.

The better quality chocolate you use the better this recipe! Use good chocolate chips or chocolate bar.

 

 

 

EXOTIC GREENS WITH KIWI HONEY VINAIGRETTE     > Back to Top <

Dressing
2 kiwi fruits, peeled and coarsely chopped
3 tablespoons canola oil
2 tablespoons red wine vinegar or apple cider vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon white pepper

Salad
8 ounces mixed gourmet greens, such as radicchio, endive, romaine, or red leaf lettuce
8 cherry tomatoes, halved
1/2 cucumber, sliced (peeled if waxed)
1 large carrot, peeled and shredded

To make the dressing, combine all dressing ingredients in a blender or food processor fitted with a steel blade and process until smooth, about 5 to 10 seconds. Pour into a serving container and refrigerate until ready to use.

To make the salad, arrange the greens, tomatoes, cucumber, and carrot on 2 salad plates. Spoon dressing over the top of each salad. Makes 2 servings

Per Serving with 1 Tablespoons Dressing: 100 Calories; 3 grams Protein, 4 grams Fat: /7grams Carbohydrates, O mg Cholesterol, 73mg Sodium 5grams Fiber.

 

 

 

FANCY DESSERT SAUCE DECORATIONS     > Back to Top <

Using sauces like chocolate sauce, raspberry coulis, mango coulis and crème fraîche you can make an already delicious dessert seem even more special by adding a stroke of decoration. All it takes is two contrasting colors of sauce and a toothpick. Try to create sauces that are equal in thickness so they don't separate into each other. Use a little cornstarch if needed to thicken them up without losing flavor. Practice with the toothpicks until you like what you see. The hearts would be a nice touch with some chocolate cake for Valentine's Day.

 

 

 

FRESH FRUIT COULIS     > Back to Top <

1-2 cups very ripe fresh fruit, such as strawberries, raspberries, blackberries, peaches...
1-2 tablespoons powdered sugar
1-2 teaspoons lemon or orange juice, or liqueur, as desired

In processor or blender, carefully whirl the fruit with the sugar but do not make it frothy. If the fruits contains seeds, push it through a strainer. Taste, and add any other flavorings, as desired. Serve with fresh fruit tarts, over ice cream, with custards, etc.

 

 

 

FILLET OF BEEF WITH RED PEPPER BUTTER     > Back to Top <

1/3 cup butter, softened
1/4 cup red bell pepper, finely chopped
3/4 teaspoon seasoned salt
1/4 teaspoon ground red pepper
12 ounces beef tenderloin steaks, 2 steaks, 2-1/2 inches thick

Combine first 4 ingredients, stirring well. Shape into 4 (2-inch) rounds on a waxed paper-lined baking sheet; cover and chill 1 hour or until firm.

Place beef tenderloin steaks on a rack in broiler pan. Broil 5-1/2 inches from heat (with door partially opened) 6 minutes. Turn steaks over, and top each with a butter round.

Broil 6 to 7 additional minutes or until a meat thermometer registers 145o F. (rare), 160o F. (medium), or to desired degree of doneness. Turn steaks over and transfer to a serving platter; top with
remaining butter rounds. Yield: 2 servings.

Per Serving: 754 Calories; 69g Fat (83.1% calories from fat); 30g Protein; 1g Carbohydrate; trace Dietary Fiber; 202mg Cholesterol; 906mg Sodium.
Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 11 1/2 Fat; 0 Other Carbohydrates.

 

 

 

FIRST LOVE CHOCOLATE CHIP COOKIES     > Back to Top <

1 cup unsalted butter - softened
1-2/3 cup dark brown sugar - packed
1/4 cup white sugar
2 eggs - room temperature
3/4 teaspoon pure vanilla
2 cups plus 1 tablespoon unbleached all purpose flour
1/4 teaspoon salt
3/4 teaspoon baking soda
2 cups semi-sweet chocolate chips

Cream the butter with the two sugars until well blended. Stir in eggs and vanilla and a touch of the flour until mixture is blended. Fold in remaining flour, salt and baking soda. Fold in chocolate chips. Place mixture on a sheet of parchment paper, wrap, and chill (you and the dough) for 1 hour .

Preheat oven to 350o F. Double up two baking sheets (one inside the other) and line top one with parchment.

Form nice mounds of cookie dough (a bit smaller than a golf ball) on cookie sheets. Bake for 9 to 12 minutes. Cookies should look soft when they come out of the oven. Cool well, then wrap each cookie separately in parchment paper or wax paper. Nestle them in red tissue and pack in a box or bag for gift giving.

 

 

 

FRUITY GAZPACHO     > Back to Top <

2 cups plain yogurt
1 cup orange juice
1/2 cup diced cantaloupe
1/2 grapefruit, diced
1 orange, diced
1 apple, peeled and diced
1 tsp sugar
1 cup strawberries, sliced
1/2 cup fresh blueberries
1 kiwi, peeled and sliced
1 sprig of fresh mint

Combine the yogurt, orange juice, cantaloupe, grapefruit, orange, apple, and sugar in a food processor or blender and puree until smooth. Gently stir the strawberries and blueberries into the fruit mixture. Cover and chill for at least 1 hour before serving. Garnish with kiwi slices and mint leaves before serving.

 

 

 

FUDGE TOP MARBLE CHEESECAKE     > Back to Top <

Crust:
1-1/2 cups chocolate wafer cookie crumbs
1/4 cup unsalted butter - melted
2 tablespoons brown sugar

Filling:
1 cup semi-sweet chocolate chips or coarsely chopped chocolate - melted and cooled to room temperature
2 pounds cream cheese
3/4 cup sugar
2 tablespoons all-purpose flour
5 eggs
1 teaspoon vanilla
1/3 cup half-and-half

Fudge glaze:
1 cup heavy cream
3/4 cup semi-sweet Swiss or imported chocolate - coarsely chopped
1/2 teaspoon vanilla

Preheat oven to 425o F.

Crust: Mix cookie crumbs, butter and sugar until evenly moistened. Press into a 9-inch or 10-inch springform pan.

Melt and cool chocolate. Set aside. Cream the cheese with sugar and flour. Add the eggs (one by one) until thoroughly incorporated. Stir in the vanilla and cream. Pour 1/3 of the batter into the prepared pan. Pour another third into a mixing bowl and stir in cooled, melted chocolate. Pour this chocolate batter into springform pan and then add remaining vanilla batter. Create marble effect by dipping knife into cake batter and gently swirling it through cake.

Bake 15 minutes at 425o F. Reduce heat to 225o F. and bake another 45 - 50 minutes. Refrigerate cake several hours or overnight.

Fudge glaze: Heat cream to just bubbling. Stir in chopped chocolate all at once and stir to blend cream and chocolate. Remove from heat and stir with a whisk until all chocolate is melted. Stir in vanilla. Cool to room temperature before using. Before serving cake, pour chocolate glaze over surface, spreading glaze evenly over cake and down cake sides with a small spatula. Let glaze set 15 minutes before serving.

 

 

 

FUDGE TRUFFLE CHEESECAKE     > Back to Top <

Chocolate crust:
1 cup chocolate wafer cookie crumbs
4 tablespoons unsalted butter, melted

Chocolate ganache:
2 pounds bittersweet chocolate, finely chopped
2 cups heavy cream

Filling:
1/4 cup cornstarch
1/2 cup heavy cream
2 tablespoons vanilla extract
1-1/2 pounds cream cheese, softened
1-1/2 cups granulated sugar
4 large eggs, at room temperature

Topping:
2 ounces white chocolate, coarsely chopped

Assembly:
Powdered sugar (for dusting truffles)
Cocoa powder

Make the chocolate crust:
Position a rack in the lower third of the oven and preheat to 325o F. Remove the sides from a 10 x 3-inch springform pan. Trim a 10-inch cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan. Cover the circle with a piece of heavy-duty aluminum foil, leaving a 2-inch overhang all around the edges Carefully attach the side of the pan so you do not tear the foil . Wrap the foil overhang halfway up the outside of the pan. (Lining the bottom of the pan in this way will give the cheesecake an even flat base, making it easy to remove from the pan.)

In a small bowl, stir together the cookie crumbs and melted butter, stirring until well combined. Press the mixture evenly over the bottom of the prepared pan. Refrigerate the crust while you prepare the ganache and filling.

Make the ganache:
Place the chocolate in a medium bowl. In a small saucepan set over medium heat, bring the cream to a gentle boil. Pour the hot cream over the chocolate and allow the mixture to stand for 30 seconds to melt the chocolate. Whisk until smooth. Measure out 2 cups of the ganache for the cake filling and set aside. Measure out 1 cup of the ganache for the chocolate truffles, cover and refrigerate until firm enough to pipe. Cover the remaining ganache and set aside at room temperature.

Make the filling:
Place the cornstarch in a small bowl. Gradually whisk in the cream and the vanilla, and whisk until smooth.

In the 4-1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the cream cheese at low speed for 30 to 45 seconds, until creamy. Gradually add the sugar in a steady stream and beat at medium speed until blended. At low speed, one at a time, add the eggs, beating well after each addition. Slowly beat in the reserved 2 cups of chocolate ganache. Beat in the cornstarch mixture. Pour the filling into the prepared pan and, using a rubber spatula, smooth the top.

Bake the cheesecake for 1 hour and 15 minutes to 1 hour and 20 minutes, or until the center is set. (There will probably be cracks in the top of the cheesecake; they will shrink as the cheesecake cools and then will be covered with the ganache frosting.) Turn off the oven. Prop open the oven door with a wooden spoon and allow the cheesecake to cool in the oven for an hour. Set the cheesecake in the pan on a wire rack and cool completely.

Make the chocolate truffles:
Transfer the chilled 1 cup ganache to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #6). Pipe 1-inch mounds with pointed peaks onto a clean baking sheet. Refrigerate or freeze the truffles for 15 to 20 minutes, or until just firm enough to roll.

Sift a light dusting of powdered sugar over the truffles. Lightly coat your palms and fingertips with powdered sugar. With your fingertips, pinch a truffle into a round, then roll it gently between your palms into a round ball. Place the truffle on the baking sheet, and form the remaining truffles into rounds. Refrigerate or freeze for about 10 minutes, just until firm. Roll the truffles in sifted cocoa powder to coat. Refrigerate.

Decorate the cheesecake:
Run a thin-bladed knife around the edge of the cheesecake to loosen it from the side of the springform pan. Remove the side of the pan. Slide two metal cake spatulas under the cheesecake and transfer it to a serving platter.

Using a metal cake spatula, spread the reserved room-temperature chocolate ganache evenly over the top and sides of the cheesecake. Place the chocolate truffles around the outside edge of the top of the cheesecake, spacing them evenly.

Melt the white chocolate according to the instructions in the Chocolate Melting Tips. Using a fork, drizzle/shake the warm white chocolate in a decorative zigzag pattern over the top of the cheesecake. Refrigerate the cheesecake for at least 6 hours, or overnight, before serving. (The cheesecake can be prepared ahead and refrigerated for up to 5 days.)

Remove the cheesecake from the refrigerator 30 minutes before serving. With a sharp, thin-bladed knife, cut the cheesecake into 12 truffle-topped slices, dipping the blade in hot water and wiping it dry after each slice.
Yield: 12 servings

 



SHALOM FROM SPIKE & JAMIE


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