Gooey Chocolate Coconut Truffles
makes about 24 teaspoon-sized truffles
- 3 cups sweetened, shredded coconut
- 1/2 cup powdered sugar
- 1/2 cup sweetened condensed milk
- 1/4 cup coconut oil, melted
- 1 1/2-2 cups milk chocolate chips, melted
In a large bowl, combined coconut and sugar and mix to combine. Add in milk and coconut oil, mix constantly until a gooey coconut filling results. I used my hands to mix too! Roll between the palm of your hands into teaspoon-sized (or a little larger) balls and place on a parchment-lined baking sheet. Freeze for 15 minutes, then remove from freeze and roll again between your palms to smooth any coconut edges. Freeze for 10-15 minutes more. While freezing, melt chocolate chips in a double boiled or microwave. Remove coconut balls from freezer and immediately dip.
Refrigerate until ready to serve – at least 15 minutes.
Eggnog Cheesecake
Ingredients:
1 tablespoon unsalted butter, melted, for preparing pan
Gingersnap Crust:
- 12 ounces purchased gingersnap cookies (about 48 cookies), finely ground to make about 2½ cups
- ¼ cup granulated sugar
- ¼ cup (1/2 stick) unsalted butter, melted
Eggnog Filling:
- 2 cups confectioners' (powdered) sugar
- 2 tablespoons all-purpose flour
- 4 (8 ounce) packages cream cheese, room temperature
- 1½ cups commercial eggnog
- 4 large eggs, room temperature
Eggnog Topping:
- 1 cup whipping (heavy) cream
- ¼ cup confectioners' (powdered) sugar
- ¼ cup commercial eggnog
Garnish:
- Ground nutmeg or freshly grated nutmeg
- White Chocolate Snowflakes:
- About 6 ounces white chocolate for snowflakes
- White edible glitter
Directions:
Preheat oven to 325 degrees F. Prepare one 10 inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to lightly butter the pan with about 1 tablespoon of melted butter. Wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
Gingersnap Crust
In a small mixing bowl, combine gingersnap crumbs, sugar, and melted butter. Mix well and press firmly onto bottom of prepared pan and about ½ inch up the sides. Set aside while you make the filling.
Eggnog Filling:
In a medium mixing bowl, combine confectioners’ sugar and flour. Whisk together to mix. Set aside.
In a large bowl, add the cream cheese; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Add the powdered sugar mixture; continue beating on medium low speed until thoroughly combined, 1 to 2 minutes. Add the eggnog; continue beating on medium low speed until thoroughly combined, about 1 minute.
Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture.
Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
Dark Chocolate Truffle Tart
- 3/4 stick butter, melted and cooled
- 1 3/4 cup chocolate cookie crumbs
- 2 eggs, plus 1 yolk
- 1/3 cup sugar
- 1/2 cup heavy cream
- 2 tsp vanilla extract
- 1/2 tsp salt
- 10 oz dark chocolate, not more than 60% cacao
- 1 stick butter, cut into small cubes, room temperature
- Cocoa powder for dusting on the top
Special Equipment: A 9-inch springform pan
Preheat oven to 350°F.
In a medium bowl, mix chocolate cookie crumbs with the melted and cooled butter. Spoon the crumb mixture into the springform pan, and pat the crumbs onto the bottom and about 1 1/2 inch up the sides.
Bake the crust in the preheated oven for about 10-13 minutes, or until dark and slightly puffed. Cool the crust on a wire rack while you prepare the filling.
To make dark chocolate filling, first whisk together eggs, sugar, heavy cream, salt, and vanilla extract in a large bowl and set it aside.
Next, melt chocolate and butter in a heavy pot over medium heat, stirring continuously. When the chocolate is smooth and glossy, remove it from the heat and let it cool for about five minutes.
Once the chocolate is cooled, whisk it into the egg mixture until smooth.
Pour the chocolate filling into the baked and cooled crust. Smooth out the top, then put the tart into the oven and bake for about 22-28 minutes.
Fully cool the tart on a wire rack, then chill for an additional 3-4 hours. Sift cocoa powder over the top in a thin layer.
Let the tart come to room temperature before slicing to get the best rich, creamy consistency.
Chocolate Caramel Tartlets
INGREDIENTS
For the dough:
- 1½ cups all-purpose flour
- ¾ cup confectioners’ sugar
- ½ cup Dutch-process cocoa powder
- Pinch of salt
- 12 tbsp. (6 oz.) cold unsalted butter, cubed
- 1 large egg yolk, lightly beaten
- 1 tbsp. vanilla extract
- 2 tbsp. heavy cream
- For the caramel layers:
- 12 oz. soft caramel candies, unwrapped, divided*
- 2½ tbsp. heavy cream, divided
For the chocolate filling:
- 8 oz. bittersweet chocolate, finely chopped
- ¾ cup heavy cream
- 1 tbsp. light corn syrup
- 2 tbsp. unsalted butter, at room temperature
DIRECTIONS
To make the dough, combine the flour, confectioners’ sugar, cocoa powder and salt in a medium bowl; stir with a fork to blend. Add the cubes of butter to the bowl with the dry ingredients. Cut the butter into the dry ingredients using a pastry blender or two knives until the mixture resembles coarse meal and small pieces of butter remain. Add in the egg yolk, vanilla and heavy cream, and stir with a fork until a dough comes together. Knead very briefly, handling as little as possible, until the dough has an even consistency. Form into a disc, cover with plastic wrap, and refrigerate until firm, at least 1 hour.
Preheat the oven to 400° F. On a lightly floured surface, roll the dough out to about ¼-inch thickness or slightly thinner. Cut out rounds large enough to fully line the mini tart pans (pans 4-inches diameter, at least 1 inch high), about 6 inches in diameter. Line the pans with the dough, pressing into the edges of the pans to fill the fluted portions. Trim away the excess dough. Line each crust with a small piece of foil and fill with baking beads (dry rice or beans will also work). Place the tart pans on a baking sheet. Transfer to the oven and bake about 18 minutes, until mostly set. Reduce the oven temperature to 375° F, remove the foil and baking beads. Return the tart shells to the oven and bake for 5 minutes more. Transfer the tart shells to a wire rack to cool completely (leave in the pans).
To make the bottom caramel layer, combine 9 ounces of the caramels with 2 tablespoons of the cream in a medium bowl. Microwave in 20-30 second intervals, stirring in between, until the mixture is fully melted and smooth. (Alternatively this can be done in a small saucepan over medium-low heat.) Divide between the tart shells, pouring an even layer to cover the bottom of each shell. Transfer the pans to the refrigerator or freezer and let chill until the caramel layer is set, about 30 minutes.
Place the chocolate in a heatproof bowl. Bring the cream to a simmer in the microwave or a saucepan. Pour the hot cream and the corn syrup over the chopped chocolate and let stand about 2 minutes. Whisk together until a smooth ganache forms. Whisk in the butter until completely incorporated and the mixture is totally smooth. In another small bowl, combine the remaining 3 ounces of caramels and the remaining 1½ teaspoons of cream. Microwave in short intervals (it may only take one) until fully melted and smooth. Divide the chocolate mixture between the tartlet shells, pouring an even layer over the caramel. Immediately top each with three small dots of the caramel. Use a toothpick or skewer to marble in a heart pattern. Refrigerate until fully set, at least 2 hours. Just before serving, sprinkle with coarse sea salt, such as fleur de sel.
Buttermilk Apple Buckle
Topping:
- 2 large firm tart apples, peeled and cut into ½ inch thick slices
- 1 ½ tsp ground cinnamon
- 1 T. sugar
- ½ cup brown sugar
- 1/3 cup all purpose flour
- ½ tsp nutmeg
- ½ cup fine chopped pecans (or walnuts)
- 3 T. cold salted butter, cut into small cubes (plus more to grease the pan)
Cake:
- 7 T. salted butter at room temperature
- ¾ cup sugar
- 2 ¼ cups all purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp kosher or sea salt
- 1 cup buttermilk
- 1 large egg
- Preheat oven: 350
- Grease baking pan, 9x9
In bowl: toss apple slices with ½ tsp cinnamon and 1 T. sugar, set aside.
In bowl: add 1 tsp. cinnamon, brown sugar, flour, nutmeg, and pecans, add the cold butter over mixture and cut in with pastry cutter or forks, work into pea size pieces and put in refrigerator until ready to use
Cake:
Using a mixer, cream the butter and sugar until fluffy, 5-8 minutes
In separate bowl: whisk flour, baking powder, baking soda and salt
In another bowl: whisk together the buttermilk and egg
Add 1/3 of the flour mixture to the butter mixture. Mix together and add half of the buttermilk/egg mixture and mix again. Repeat adding another 1/3 of the flour mixture and remaining buttermilk/egg mixture and mix, then add the remaining flour mixture, stir until just combined.
Spread batter into the baking pan (batter will be thick)
Lay apple slices (overlapping slices) over the batter
Sprinkle the crumble topping over all
Bake until the top is golden and toothpick inserted in center comes out clean, 35-45 minutes
Cool on rack a little and serve warm
Venetian Marinated Fish
INGREDIENTS
- 2 pounds sole or flounder fillets
- Flour, for dredging
- 1/2 cup Extra-Virgin Olive Oil
- 2 cups thinly sliced white onions
- 1/4 cup red wine vinegar
- 1/3 cup pine nuts
- 1/3 cup golden raisins
- 3 tablespoons chopped candied citron
DIRECTIONS
Dredge the fish pieces in the flour, shake off the excess, and place on a plate.
In a skillet, heat the oil, then fry the fish on both sides until golden brown, about 5 minutes. Remove the fish to a serving dish.
In the same oil (add more if necessary), slowly brown the onions about 5 to 7 minutes, until almost caramelized or deep brown in color.
Add the vinegar, pine nuts, raisins, and citron. Cook, stirring, for a couple of minutes, then pour the mixture over the fish.
Cover the fish with plastic wrap and refrigerate for 1 day before serving.
To serve, bring to dish to room temperature.
Potato Frittata
INGREDIENTS
- 4 oz. (about 2 ¼ cups) crushed thick-cut potato chips, like Cape Cod brand
- 2 oz. thinly sliced serrano ham or prosciutto
- ¼ cup finely chopped canned piquillo peppers or pimentos
- 1 tbsp. thyme leaves
- 8 eggs, lightly beaten
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. olive oil
INSTRUCTIONS
Heat broiler to high. Combine potato chips, ham, peppers, thyme, eggs, and salt and black pepper in a bowl and let sit to allow chips to soften in eggs, about 5 minutes.
Heat oil in a 10″ nonstick skillet over medium-high heat; add egg mixture and cook, without stirring, until bottom begins to brown, about 3 minutes.
Transfer to broiler, and broil until set and golden on top, about 3 minutes.
Cut into wedges to serve.
Soufflés
- 4 cups whole milk
- 1 medium onion, chopped
- 4 garlic cloves, sliced
- 2 bay leaves
- 1 1/2 teaspoons coarse kosher salt
- 1 cup instant grits
- 2 tablespoons butter
- 5 large eggs, separated
Preheat oven to 375°F. Generously butter eight 1-cup soufflé dishes or custard cups. Combine first 4 ingredients in large saucepan. Bring just to simmer; remove from heat and let steep 10 minutes. Strain; return milk to pan. Add salt; bring to boil. Gradually stir in grits and cook over medium heat until mixture is thick and grits are tender, stirring constantly, about 5 minutes. Mix in butter. Season with black pepper. Stir in egg yolks. Cool slightly.
Beat egg whites in large bowl until stiff but not dry. Fold whites into grits in 2 additions. Divide mixture among prepared dishes. Place dishes in large roasting pan. Add enough hot water to pan to come halfway up sides of dishes.
Bake soufflés until tops are puffed and beginning to brown and center is set, about 30 minutes.
Paella
- 1 tbsp olive oil
- 3 small chorizo links, sliced
- 2 boneless pork chops, sliced
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1/2 tsp smoked paprika
- 2 cups arborio rice
- 1 pinch saffron threads
- 2 bay leaves
- 4 cups chicken stock
- 1 can sm red beans, drained
- 1 can diced tomatoes
- S & P to taste
Heat oven to 400°. Heat oil in a paella pan (or skillet). Add chorizo and pork and cook until browned. Add onion, and garlic. Cook about 3 minutes.
Add rice, paprika, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add beans and tomatoes; stir to combine.
Transfer pan to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.
Chili Con Carne
INGREDIENTS
- 6 large dried guajillo chiles
- 6 dried chiles de arbol
- 2 tbsp. rendered bacon fat
- 1 lb. beef shoulder, cut into ¼" cubes
- 1 lb. pork shoulder, cut into ¼" cubes
- 5 cloves garlic, finely chopped
- 1 small yellow onion, finely chopped
- 1 tbsp. dried oregano
- 1 tbsp. ground cumin
- 1 tbsp. flour
- 1 ½ cups beef stock
- Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
1. Place both chiles in a bowl and cover with 4 cups boiling water; let sit until softened, about 30 minutes. Remove chiles from water; discard stems and seeds. Transfer chiles to a blender along with soaking liquid, and purée until smooth, at least 30 seconds. Set chile purée aside.
2. Heat bacon fat in a 6-qt. saucepan over medium-high heat. Add beef and pork, and cook, stirring occasionally, until lightly browned all over, about 12 minutes.
Using a wooden spoon, push meat to the perimeter of the pan, and add garlic and onion to the center of the pan; cook, stirring, until soft, about 2 minutes.
Add oregano, cumin, and flour, stir ingredients together, and cook until fragrant, about 2 minutes.
Add reserved chile purée and stock, and bring to a boil; reduce heat to medium-low, and cook, covered partially and stirring occasionally, until meat is very tender and sauce is reduced slightly, about 1 hour.
Season with salt and pepper and serve ladled into bowls.
Beef Stroganoff with Straw Potatoes
INGREDIENTS
- 4 tbsp. unsalted butter
- 2 tbsp. flour
- 1 tsp. dry mustard
- 1 cup beef stock
- ¼ cup sour cream
- 1 small yellow onion, thinly sliced
- 1½ lb. beef tenderloin, cut into 3″ x 1″ x ⅛″ slices
- Kosher salt and freshly ground black pepper, to taste
- Canola oil, for frying
- 4 russet potatoes, peeled and sliced into ⅛″ matchsticks
- 2 tbsp. finely chopped parsley
INSTRUCTIONS
1. Heat 2 tbsp. butter in a 2-qt. saucepan over medium heat. Add flour and dry mustard, and cook, stirring, for 2 minutes. Gradually add stock, whisking constantly, and bring to a boil; cook until thick, about 2 minutes. Stir in sour cream, remove from heat, and set aside.
2. Heat remaining butter in a 12″ skillet over medium heat. Add onion, and cook until soft and lightly golden, about 5 minutes. Increase heat to high, add meat, and cook until just cooked through, about 3 minutes. Reduce heat to low, add reserved sauce, and season to taste with salt and pepper. Cover to keep warm.
3. Meanwhile, pour oil to a depth of 1½″ in a 4-qt. saucepan, and heat over medium heat until a deep-fry thermometer reads 365°. Working in batches, fry potatoes until golden and crisp, about 3 minutes. Drain on paper towels; season to taste with salt while still warm.
4. Spoon stroganoff onto a serving platter, and cover with a mound of jumbled straw potatoes. Garnish with parsley.
Schnitzel à la Holstein
INGREDIENTS
- 1 cup flour
- 1 cup fresh bread crumbs
- ½ cup milk
- 6 eggs
- 4 (3-oz.), ⅛″-thick veal cutlets
- Kosher salt and freshly ground black pepper, to taste
- 8 tbsp. unsalted butter
- 8 oil-packed anchovy filets
- 1 tbsp. finely chopped parsley
- 2 tsp. finely chopped capers
- Juice of 1 lemon
INSTRUCTIONS
Place flour and crumbs on separate plates, and whisk milk and 2 eggs in a bowl. Season cutlets with salt and pepper.
Coat cutlets in flour, then egg mixture, then dredge in crumbs.
Heat 2 tbsp. butter in a 12″ skillet over medium-high heat. Add 2 cutlets and cook, turning, until browned, 4 to 5 minutes. Transfer to a plate; repeat with 2 tbsp. butter and remaining cutlets.
Return skillet to heat. Add 2 tbsp. butter; crack remaining eggs into skillet; cook until whites are firm, about 3 minutes.
Place an egg on each cutlet; crisscross 2 anchovies over each. Return skillet to heat with remaining butter; cook, swirling, until brown and nutty, about 30 seconds.
Stir in parsley, capers, and juice; pour over cutlets.