Chocolate · Dessert

Veronica’s fabulous truffles

Veronica’s been busy in the kitchen.  Check out her fabulous truffles.  I asked her for the recipe and this is what she gave me:

Veronica’s fabulous chocolate truffles

The truffles are by eying..
I started with Scharffenberger dark chocolate…(big bar- 9.7 ounce) (It was too dark for my liking so I added a small scharffen berger semi-sweet (3 ounce)…  then I added 2 Tablespoons of butter….   swirled it about….  and added in about 1 cup of cream…  maybe a little more…  watching for the consistency I like and color…  I used a whisk..
Refrigerated that until firm enough to work with…  rolled into balls, refrigerated again…  then I dipped in Trader Joe’s Dark Chocolate darker than their usual… with 3 Tablespoons of butter…  I do my own style of tempering the chocolate..

A lot of work and people here are eating them up!  (Joey, Mike, Michele, Grace and Papa Joe)  Mike dipped his in the caramel (I left some in a bowl)

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Cocktails · Recipes

Mele Kalikimaka

Mele Kalikimaka is the thing to say, on a bright Hawaiian Christmas day.  And this cocktail will make you feel like you really are in the land where the palm trees sway.  Stephanie and I had this fabulous Hawaiian martini at Roy’s in Newport Beach.  The bartender was kind enough to give me the recipe.  It’s easy to make, but it takes a few days.   I’ll meet you at Roy’s if you want one today.  Stephanie and Sibley, I know you’re game:)  Mele Kalikimaka!

Roy’s Original Hawaiian Martini

  • SKYY Vodka (1.75 LTR)
  • Stoli Vanilla Vodka (1.75 LTR)
  • Malibu Coconut Rum (1.75 LTR)
  • 3 Maui Pineapples, skin removed and cut into spears

Combine all ingredients and let the flavors combine for 3 days.

Sibley's Hawaiian Martinis!

Shake with ice and serve in a SMALL martini glass.  It’s all booze, even if it doesn’t taste that strong.  Trust me on the small martini glass thing.  We learned the hard way.

We picked our Christmas tree!

We love it:)

We really love it!!!!!

Fits on the smart just fine.

Dessert · Recipes

midnight soufflé

Chik is crazy.  So am I, I guess.  He talked me into making this at midnight.  It was pretty heavenly if I do say so myself.  We found the recipe for this Grand Marnier soufflé on Epicurious and had to change it up a bit.  If a little is good, more is better, right?  That’s how I roll anyway.  Don’t feel obligated to make this at midnight.  I’m sure it would taste good any time of the day.  Chik has some cool individual soufflé dishes that are probably from France.  I’ll use those next time.

Grand Marnier Soufflé

  • 4 tablespoons unsalted butter, plus more for preparing the soufflé dish
  • 1/2 cup sugar, plus more for dusting the soufflé dish
  • 1/2 cup flour
  • 1 1/4 cups whole milk
  • 1 vanilla bean
  • 4 tablespoons Grand Marnier
  • 2 tablespoons simple syrup
  • 4 egg yolks
  • 5 egg whites
  • 1/2 cup sugar

Simple Syrup

  • 1 cup sugar
  • 1 cup water

Preheat oven to 375°F.  Butter the soufflé dish and coat with sugar.

To make the simple syrup: Bring 1 cup of sugar and 1 cup of water to a boil.  Stir the sugar to dissolve.  Now you have simple syrup.

In a small bowl, mix butter and flour to form a paste.

Split vanilla bean in half and scrape out seeds.  Add milk, vanilla bean and seeds to a large saucepan.  Bring to a boil over medium heat.  Remove from heat and  whisk in butter-flour mixture.  Return to moderate heat and whisk until thickened and smooth, about 2 minutes.  Remove from heat and whisk in egg yolks, Grand Marnier and simple syrup.

Using a stand mixer fitted with a whisk attachment, beat egg whites until soft peaks form.  Gradually whisk in 1/2 cup sugar.

Whisk in 1/4 of the egg whites to lighten the soufflé base.  Gently fold in the remaining egg whites.   Add the batter to your soufflé dish.  Bake until puffed, about 25-30 minutes.  Serve immediately.  Maybe with a dollop whipped cream spiked with Grand Marnier, or vanilla bean ice cream, or dust it with powdered sugar.

Greg Schroeder, owner of Amazing Grapes Wine store

Greg says:  Grand Marnier and Tawny Ports are blended in many drinks, so it only seems natural that they’ll play nicely with this dessert.  Try the Taylor Fladgate 10 year old Tawny Port.  The creamy caramel punctuates a dark cherry and burnt cinnamon dance on the front of the tongue, followed by notes of currants and smokey raisins. Loads of maple syrup on top and pecan pralines on the bottom. Delicious!

Turley’s beauty shot.  She’s not all that bad.  It’s been days since she ate any of my shoes.