We have friends coming to visit for Superbowl Sunday, so, I'm trying to come up with a fun menu that allows for all that grazing time we love--without the heavy calorie overload. We're having chili and veggies, chips and salsa, guacamole and yummy cheeses/crackers, a plate of olives and pickles, peppers and more cheese. For dessert, I thought I'd make a delicious individual lava cake recipe. The batter can be made the night before and chilled, ready to pop into the oven just before everyone is ready for dessert. The middles are hot and melty, the edges cakey and moist. Top them with a little espresso cream and you're good to go!
Have a great weekend!
savor. Linger. Enjoy!
Thick and Hearty Simple Chili
Shipwreck Galley has a fantastic line of spirited salsas made in Maine. Their Cherry & Brandy Salsa is delicious on its own, and it adds a wonderful layer of flavor to this chili. Cook this hearty dish ahead if you’ve got time—it’s even better the next day. This recipe is easy to double if you are cooking for a crowd. You can also prepare this dish in a slow cooker and let it bubble all day.
Serves 4, with leftovers for tomorrow’s lunch
1 lb lean ground beef, chicken, or turkey
2 c chopped onion
3 T minced garlic
1 T beef bouillon paste or powder
1 T oregano
1 t cumin
1 t chili powder
1 t cayenne
1 t salt
1 T sugar
1 t freshly ground black pepper
1 c cooked kidney beans, drained
1 c cooked black beans, drained
1 4-oz can tomato paste
1 c puréed tomatoes, canned or fresh
1 c Shipwreck Galley Cherry & Brandy Salsa or your favorite fruit salsa
2 c refried beans
1 c corn
1 c cooked chick peas
1 c Shipwreck Galley Cherry & Brandy Salsa
In a large, heavy bottomed pan, brown the ground meat over medium heat. Remove excess fat, if necessary. Add the onion and garlic and cook until the onion is translucent.
Add the bouillon, oregano, cumin, chili powder, cayenne, salt, sugar, and black pepper, and mix well. Add the kidney beans, black beans, tomato paste, tomatoes, salsa, and refried beans. Heat and stir well until the refried beans are completely incorporated into the chili. Add the corn and chick peas. Turn the heat to low and cover, stirring often, until the chili has a creamy, thick consistency. Let the chili simmer 30 minutes or up to 2 hours for the flavors to meld. Be sure to scrape the bottom as you stir so there will not be any burned bits in the chili.
Serve in bowls with shredded cheese, additional salsa, sour cream, and avocado slices on top.
Molten Chocolate Lava Cakes with Espresso Cream
Enjoy these liquid centered cakes right out of the oven. The melted chocolate middles make them all the more decadent.
Makes 8 cakes
1 cup all purpose flour
3/4 cup unsweetened cocoa powder
6 teaspoons instant espresso powder
1 1/2 teaspoons baking powder
1 cup (2 sticks) unsalted butter, melted
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
2 teaspoons pure vanilla extract
16 Tablespoons semisweet chocolate chips
1 cup chilled whipping cream
3 Tablespoons powdered sugar
2 teaspoons espresso powder
In a medium bowl, sift flour, cocoa powder, espresso powder, and baking powder. Place butter in large bowl. Add sugars and whisk until completely combined. Whisk in eggs, one at a time. Mix in vanilla. Whisk in dry ingredients all at once. Grease 8 one cup ovenproof mugs or ramekins. Divide batter among the eight mugs placing about 1/2 cup in each one. Place 2 Tablespoons of the chocolate chips on each one. Gently press chips into the center of the batter. Cover and refrigerate mugs at least 1 hour or overnight.
Position rack in center of oven and preheat to 350 degrees F. Remove mugs from refrigerator and let stand at room temperature 10 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 25 minutes. Cool while you whip the cream- about 5 minutes.
Make the cream: In a medium bowl, combine the cream, powdered sugar and espresso powder. Whisk until stiff peaks form. Chill up to 1 hour.
Top the hot cakes with espresso whipped cream and serve.
If you need to work off the cake try swing dancing. It's a blast!! Here is one great example: Kevin StLaurent and Sarah Spence Adams dancing at the North Deering Grange in Portland, Maine. A great workshop day filled with fun and dancing!
Thursday, January 29, 2009
Tuesday, January 20, 2009
Happy Obama Day! Celebrate With a Warm and Elegant Dessert... Berries with Dark Chocolate Truffle Sauce and Raspberry Puree
Looking forward with our new administration I am so excited, so proud and so happy to be an American. When I think about what I would make for my favorite people- my family and, goodness, if the Obama family was ever in Maine and wanted to stop by for dinner-They'd be welcome!-- I would end the meal with my most special Callebaut and Organic Cream Truffle sauce. I always think of raspberries with this elegant Chocolate dessert. In the spirit of celebration here is a recipe for my chocolate and berry concoction. It’s a hint of summer draped in a silken, liquid, dark chocolate. If you are a lover of Dark Chocolate- this Truffle sauce is right up your alley. You can serve this alone or pile the whole thing atop a scoop of vanilla ice cream. Any time you want to celebrate this dish will please your palate.
Warm Berries with Dark Chocolate Truffle Sauce and Raspberry Puree
1 qt strawberries
1 qt Maine blueberries
1 qt raspberries
1 cup Wyman’s blueberry juice
1 Tablespoon cornstarch dissolved in 1 Tablespoon cold water
1 cup sifted powdered sugar
Dark Chocolate Truffle Sauce:
12 oz semisweet chocolate bits
1 oz bitter chocolate
1⁄2 cup heavy cream
1 qt red raspberries
1⁄2 cup sifted powdered sugar
Wash and hull the strawberries. Wash the blueberries and raspberries. Set aside.
In a medium saucepan, heat the blueberry juice. Stir in the dissolved cornstarch. Bring mixture to a boil. When it begins to thicken, stir in the powdered sugar. Add the strawberries, blueberries, and raspberries. Stir gently. Reduce heat and let the berries warm in the hot sauce for five minutes.
In a small saucepan, place the chocolate and heavy cream. Heat slowly, stirring constantly until melted. Remove from heat.
In the bowl of a food processor, place the raspberries for the coulis. Process until they are puréed. Add the powdered sugar. Process until completely liquefied. Pour the purée through a sieve into a clean bowl. Stir the mixture around to allow the juice to run through and the seeds to stay in the strainer. Be sure to wipe the underside of the strainer with a rubber scraper or spoon to get all of the juice.
Serve the berries in individual bowls. Spoon a generous dollop of chocolate over the top. Drape the chocolate with the raspberry coulis. Mmmm.
Savor. Linger. Enjoy! and Celebrate this Historic, Extraordinarily Happy Day!