This past weekend we had dinner with our small group that comprises what we refer to as "gourmet" -- the same three couples that get together every few months, as our busy schedules allow, to eat exceptional food and get caught up on each others' lives. As usual, this meal did not disappoint. I was assigned the appetizer -- a pizza on the grill loaded with sweet and salty goodness. The recipe by Todd English combines fig jam, prosciutto, Gorgonzola cheese, and fresh rosemary. I added dried figs, a gift to me last Christmas from the friends and neighbors hosting this dinner. I was surprised at how moist the dried figs were when I sliced them open. I had assumed I would need to rehydrate the fruit, but that was not at all necessary. We were served a refreshing "cocktail" to sip along with the pizza. Made with watermelon, lime juice, loads of fresh mint, and tequila, it was easy to down this drink quickly (a little too quickly) on a day hovering around 90˚. We ate dinner in the garden where we were surrounded by herbs, flowers, and vegetables. The main dish was Salmon and Pea Risotto with morel mushrooms that Paul, another member of our group, picked and dried this past spring. I don't think I have to tell you how good this was. …Fig and Prosciutto Pizza… adapted from a recipe by Todd English • Pizza dough (recipe here), divided into 4 balls • 1 clove garlic, minced • 1 teaspoon minced fresh rosemary • Salt and freshly ground pepper • 1/2 cup fig jam • 1/4 pound Gorgonzola cheese, crumbled • 4 ounces sliced prosciutto • Dried sliced figs, or halved fresh figs 1. Make the pizza dough; keep covered and chilled in the refrigerator until ready to use 2. In a small bowl, combine the minced garlic, rosemary, and salt & pepper to taste 3. Prepare the grill. (I grill my pizzas on low heat, using a gas grill.) Remove 2 balls of dough from the refrigerator. I used to roll each ball of dough on a floured surface, but now I just take the ball of dough in my hands and start turning and stretching, letting the weight of the dough form the disc. When the dough is about 8-inches in diameter, place it on the grill. Repeat with the second ball of dough; place the cover over the grill When the bottom of the dough is a golden brown, flip, and begin adding the toppings. 4. Spread the surface of the dough with a thin layer of the fig jam. Sprinkle 1/4 of the garlic-rosemary mixture evenly over each pizza; top with 1/4 of the Gorgonzola cheese. Take 1 ounce of the prosciutto and tear into pieces while scattering over the pizza. Add either dried sliced figs, or fresh figs, cover the grill and continue to "bake" the pizzas until they are puffed and golden brown. Remove to a cutting board and slice into pieces. Repeat this process with the remaining 2 balls of pizza dough. TAKE a LOOK:
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There is no reason anyone should be drinking a poor quality, less than seriously delicious, hot chocolate. Oh... don't get me started. This post will end up running off the page! I am always amazed at the inferior hot chocolate being sold in many cafés and coffee shops. I like my hot chocolate rich, bitter, and thick. That's not asking a lot, is it? I was recently sipping a hot chocolate at the Lodge at Pebble Beach in California. I heard that a round of golf there costs an astronomical $495, and because of that, I wasn't surprised that a cup of hot chocolate with whipped cream, a homemade marshmallow and Grand Marnier sells for ten dollars (I drank mine sans liquor, thank you). But please... it was made with Hershey's chocolate syrup !?@!# I just don't have any tolerance for bad coffee or bad hot chocolate (especially if it's expensive). It's not hard to combine the ingredients for good drinking chocolate and have it at the ready. And yes, the chocolate you use is like anything else in cooking and baking; you want to use the best ingredients you can. It really does make a difference. Homemade Hot Chocolate via Serious Eats | 15 December 2011 • 2 (4-ounce) bars 100% cacao baking chocolate • 1 cup Dutch process cocoa powder * 1 cup sugar * 2 tablespoons cornstarch • 1/2 teaspoon kosher salt 1. Place chocolate bars in the freezer until completely frozen, about 10 minutes. Remove from freezer and break into rough pieces. Place in a food processor with the remaining ingredients and process until completely powdered, about 1 minute. Transfer to an airtight container and keep in a cool, dark place for up to 3 months. 2. To make hot chocolate, combine 2 tablespoons, or more, with hot milk. To thicken further, return to low heat and and simmer for 30 seconds, until thick and smooth. 3. Garnish with whipped heavy cream, peppermint marshmallows, or orange marshmallows. TAKE a LOOK: I have spoken of my love for orange and chocolate before. It all started when I was a little girl and began eating my orange sherbert with a drizzle of chocolate sauce. If I am making a chocolate cake, I often brush the layers with an orange syrup before assembly. Having a little stash of candied orange peels dipped in bittersweet chocolate for a sweet treat doesn't happen near enough, as far as I'm concerned. Oh yes... I love orange and chocolate! And when I planned on serving hot chocolate to my family this Sunday morning for breakfast, I thought an orange flavored marshmallow melting on top would be just the ticket. …ORangE MaRshmaLLoWs… • Confectioners' sugar • 3 1/2 envelopes unflavored gelatin • 1/2 cup cold orange juice, freshly squeezed • 2 cups granulated sugar • 1/2 cup light corn syrup • 1/2 cup hot water • 1/4 teaspoon salt • 2 large egg whites • grated zest of 1 large organic orange • 2 teaspoons Grand Marnier 1. Oil the bottom and sides of a 9-by-9-inch baking pan; dust the bottom and sides of the pan with powdered sugar 2. In the bowl of a standing electric mixer, sprinkle the gelatin over the cold orange juice; set aside to soften. 3. In a 3-quart heavy saucepan combine the sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden until the sugar is dissolved. Increase the heat to medium-high and boil mixture, without shirring, until the mixture registers 240˚F on a candy thermometer. Remove pan from the heat quickly and immediately pour into the gelatin, stirring until the gelatin is dissolved. 4. Using the stand mixer, beat on high speed until very thick and nearly tripled in volunme. In another bowl, with a hand mixer or whisk, beat the egg whites until they just hold stiff peaks. Slowly beat the white, the orange zest and the Grand Marnier into the sugar mixture until just combined. Pour the mixture into the baking pan as quickly as possible. The marshmallow mixture begins setting up immediately. Smooth the top and dust with Confectioners' sugar. Place a piece of wax paper over, but not touching the marshmallow mixture, and refrigerate until firm, about 3 hours. 5. Run a thin knife around the edges of the pan and invert. Place a thin metal spatula between the marshmallow and the pan to gently pull the marshmallow out onto a Confectioners' sugar dusted chopping board. Using a large, sharp knife, cut the marshmallow into 6 strips. Cut each strip into 6 cubes, dusting with more Confectioners' sugar along the way. Store the marshmallows in a tin. MAKES 36 LARGE MARSHMALLOWS TAKE a LOOK: I have yet another bumper crop of rhubarb this spring. We've been eating our share of rhubarb tarts and rhubarb compote with crème anglaise, but I'm also thinking ahead to summer. Nothing's better on a hot summer night than a big glass of icy rhubarb slush. I have previously made a rhubarb slush using vodka and then topping off the glass with a soda such as ginger ale or key lime. But this time around, I eliminated the vodka and added rum and vanilla to the slush; sparkling water to the glass. I think this is the way to go from now on. By the way... it's pretty good even if it isn't a hot summer night. RUM RHUBARB SLUSH • 8 cups diced rhubarb • 5 cups cold water • 1 pound strawberries, hulled and halved • 3/4 cup fresh lemon juice • 3 cups sugar • 2 teaspoons vanilla • 2 cups golden rum 1. In a large pot combine the rhubarb, water, strawberries, lemon juice and sugar. Bring to a boil, then simmer until the rhubarb is tender. Remove from heat and strain liquid, pushing on the solids. Take the solids and purée in a food processor or blender until smooth. Add to the liquid and whisk until all of the processed solids are thoroughly incorporated into the liquid. Stir in the vanilla and rum. 2. Pour the mixture into a freezer container and freeze. Fill a large glass with the slush mixture and top off with sparkling water. Enjoy ! YOU MIGHT ALSO LIKE: I can't believe that when I shot this photo it was near 70˚ and we were outdoors enjoying drinks on the patio before moving inside for dinner. We're well into May and there's been talk of snow! Up until now we have been enjoying above normal temperatures. April was so warm and sunny that I was feeling guilty about not having my vegetable garden planted. Now, however, I'm very pleased that I was slow (or lazy?) in doing so. Here's to many more days on the patio! ~ Sangria ~ adapted from a recipe by Emeril Lagasse • 1 (750-ml) bottle red wine • 1/4 cup brandy • 1/4 cup orange flavored liqueur (preferably triple sec or Grand Marnier) • 2 tablespoons fresh lime juice • 2 tablespoons fresh orange juice • 1/4 cup sugar • 1/2 orange, thinly sliced, preferably organic • 1/2 lemon, thinly sliced, preferably organic • 1 unwaxed apple, cored and cut into thin wedges • Ginger Ale, chilled (approximately half of a 1 liter bottle) Combine everything but the Ginger Ale in a large pitcher. Cover and chill completely, 1 to 2 hours. When ready to serve, add the Ginger Ale. YOU MIGHT ALSO LIKE: Should you make this ginger ale for children? Probably not. It's a bit hot; a bit spicy; a little racy? O.K., my eldest daughter had some and I don't think she'd describe this ginger ale as racy. Let's say "special". I suggest making it for a book club meeting, a knitting group, or better yet... a cocktail party along with plates and plates of wonderful finger food ! Make it so others, who appreciate that you didn't just pop a can, are able to enjoy it. It's a drink I'd like to have on hand once we are sitting outdoors again on our patio. That, unfortunately, will still be a while... a very long while. Homemade Ginger Ale • 2 cups granulated sugar • 2 cups peeled and thinly sliced fresh ginger • 2 cups cold water • Club soda or sparkling water Combine the sugar, ginger and water in a medium-sized saucepan. Bring to a boil, lower the heat, and simmer for approximately 10 minutes or until syrupy. Remove the pan from the heat and allow to cool. Strain the ginger from the liquid and refrigerate the syrup. To serve, use one part syrup to 4 parts club soda or sparkling water over ice. (Adjust, if necessary, to your liking.) Garnish, if desired, with lemon or lime slices... Maybe even, a maraschino cherry. Once you've eaten homemade marshmallows it is difficult to return to the bagged, supermarket variety. I always try to have homemade on hand once the weather turns colder and when others that reside in or frequent my home begin hinting that hot chocolate with marshmallows sure would be good. (You know who you are.) And since I smashed quite a few peppermint candy canes into dust for the cookies I made recently, I decided to add the remainder to the marshmallow mixture. And let me tell you... that cup of hot chocolate with peppermint marshmallows you see in the photo above was delish! And knowing well the others that reside in or frequent my home, I will most likely be making all of my marshmallows with crushed peppermint candy from now on. Marshmallows with Crushed Peppermint Candy adapted from Gourmet magazine • about 1 cup confectioners' sugar • 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin • 1/2 cup cold water • 2 cups granulated sugar • 1/2 cup light corn syrup • 1/2 cup hot water ( about 115˚F.) • 1/4 teaspoon salt • 2 large egg whites • 1 teaspoon vanilla • 1/3 cup finely crushed peppermint candy canes 1. Oil bottom and sides of a 9-inch-by 9-inch metal baking pan and dust bottom and sides with some confectioners' sugar. 2. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften. 3. In a 3-quart heavy saucepan cook granulated sugar corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240˚F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. 4. With standing or a hand-held mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined; add crushed peppermint and mix briefly, until combined. Pour mixture into baking pan and sift confectioners' sugar evenly over the top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day. 5. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto the cutting board. With a large knife cut marshmallows into cubes. I cut mine so I end up with 36 BIG marshmallows. Sift remaining confectioners' sugar into a large bowl and add marshmallows, tossing evenly to coat. TAKE a LOOK: With the end of summer comes, the dreaded grape harvest! Don't get me wrong, I love the grapes and the juice we get from the grapes... but I can have my day planned out, and think I know the way my day is going to go, when all of a sudden, there are 6 quarts of freshly picked grapes staring at me (more like screaming at me, really) thanks to my husband. Experience has taught me, you don't leave the grapes setting in a big container, outside, for very long. It doesn't take much for the sweet, ripe grapes to go bad. So, as I have done in the past, I made the concentrated grape juice my aunt made every summer with the Concord grapes she grew. I think my aunt would approve of my Edleweiss grape juice. I bottle the juice in old, French lemonade bottles that I always save, and keep the juice in my refrigerator. It doesn't last very long.
I am still playing around with the orange sorbet I made the other day. And I am still using it to top off a drink. This time, instead of the classic cocktail of Campari and orange juice, I poured Campari into a glass along with ice cold club soda and finished it off with scoops of homemade orange sorbet. That was served with Double Chocolate Almond Biscotti... and that was our dessert. DOUBLE CHOCOLATE ALMOND BISCOTTI |
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