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
Serves 6-8
Warm Berries:
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
Raspberry Coulis:
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!

Liquid Cinnamon Chocolate with Brown Sugar Espresso Cream

Not too sweet chantilly-esque whipped cream tops this warm chocolate soup. Delicious!

Liquid Cinnamon Chocolate with Brown Sugar Espresso Cream
Cinnamon and espresso enhance the flavor of chocolate in this warm, luscious soup.
Serves 4

2 c milk
2 c light cream
2 3- to 4-inch cinnamon sticks, broken in half
4 T instant espresso powder
6 T dark brown sugar, packed
1⁄2 c unsweetened cocoa powder
1 c chopped milk chocolate
nutmeg and additional cinnamon sticks, for garnish

Simmer milk, cream, and cinnamon sticks in a medium saucepan over low heat until bubbles form around the edges of the pan.
Whisk in the espresso powder, brown sugar, and cocoa. Add the milk chocolate and whisk until it melts and the soup is smooth. Discard the cinnamon sticks.
Ladle into four heat-proof bowls. Top with Brown Sugar Espresso Cream and sprinkle with nutmeg. Garnish with additional cinnamon sticks, if desired.

Brown Sugar Espresso Cream
Yield: about 1 cup

1⁄2 c heavy cream, chilled
4 t light brown sugar, packed
2 t instant espresso powder
1⁄2 t pure vanilla extract

Whisk the cream in a medium bowl until soft peaks form. Sprinkle in the brown sugar, espresso powder, and vanilla. Whisk until stiff. Cover and refrigerate until ready to use.
Savor, Linger, Enjoy!

Haddock Chowder with Bacon

We went for our first tandem bike ride since January tonight. Easing into it we only rode between 9 and 10 miles. It was great fun. Both of us got home with extra in the tank. It feels so great to get moving. We earned a bowl of fish chowder, so, after a quick shower I dove into the kitchen. This is the quickie chowder recipe... Hope you like it!
Haddock Chowder with Bacon
4-5 slices thick cut bacon, chopped into 1/2 inch pieces
1 medium sweet onion, chopped into 1/2 inch pieces
3 potatoes, peeled and chopped into 3/4 inch chunks
3 cups boiling water
6 large mushrooms chopped into 3/4 inch chunks
1 Tablespoon chicken bouillon paste
2 teaspoons vegetable bouillon paste
1 lb haddock or chowder mix from your favorite fish market
1 cup (or more) frozen corn
1 cup heavy cream
3 cups skim milk
10-15 twists fresh ground black pepper
In a heavy bottomed medium pot, cook the bacon until crisp. Remove from the pot to a plate lined with paper towels.
place the onion and potato in the bacon fat. Cook until the onions are lightly caramelized.
Add water and bring to a boil. Add mushrooms and both bouillons. Cook for 10 minutes or so until the potatoes are cooked through. Add the fish. Cover and cook until the fish is flaky. It's ok to stir everything around- the fish will get all broken up and mix with the other ingredients. Cook for another 5 minutes. Add corn. Cook another 5 minutes. Add the cream, milk and pepper. Stir gently and heat through. Lower the heat and let come barely to a simmer- it takes about 5 more minutes. Skim off any foam or impurities that have come to the surface. Ladle out the chowder into pretty bowls. Serve with pilot crackers or oyster crackers.
Tonight- this tasted like home.
Savor. Linger. Enjoy!
-Cynthia