Category: Chocolate

Pumpkin Scones

12/12/2018

     A quick post in this typically busy holiday season...

     I made these pumpkin scones from a King Arthur Flour recipe. They were fabulous! Love waking up to a treat like this in the morning!

     ENJOY!

• • • Pumpkin Scones • • •

+ adapted recipe from King Arthur Flour

• 2 3/4 cups unbleached all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 cup cold, unsalted butter, diced
• 1 cup minced crystallized ginger or chocolate chips, or a combination of the two
• 2/3 cup canned pumpkin
• 2 large eggs
• turbinado sugar, for topping

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and spices. Work in the butter just until the mixture is unevenly crumbly (This can also be done in a food processor. If using a food processor, combine the dry ingredients, then add butter and pulse until the size of large peas).
2. Stir in the ginger and/or chocolate chips. (Transfer flour/butter mixture from food processor to a large bowl, if using, and stir in ginger and/or chocolate chips.)
3. In a separate mixing bowl, whisk together the pumpkin and eggs until smooth.
4. Add the pumpkin/eggs to the dry ingredients and stir until all is moistened and holds together.
5. Line a baking sheet with parchment. Dust a little flour on top of parchment.
6. Scrape the dough onto the floured parchment and divide it in half. Round each half into a disk about 3/4-inch thick.
7. Brush each circle with milk and sprinkle with the turbinado sugar.
8. Using a knife that you've run under cold water, slice each circle into 6 wedges.
9. Carefully separate the wedges so there is about a 1/2-inch space between them.
10. Place the pan of scones in the freezer for at least 30 minutes. This will help give the scones a high rise. (I will freeze the scones, then place in a zip-lock bag, and pull from the freezer in the mornings to bake a few, or quite a few!)
11. Preheat overn to 425˚F. Bake the scones for 22 to 25 minutes, or until they are golden brown. Be sure to leave at least 1/2-inch between the scones when baking. You don't want them to touch each other.

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Salted Chocolate Chunk Shortbread Cookies

2/24/2018

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I'm slowly making my way back into the kitchen. My husband and I took our first trip in two years without our French Bulldog, Bisous. We went to a part of the U.S. we love, Sonoma and Napa Valleys, where we were welcomed by temperatures in the low 70's. If you spent any time in Minnesota during this past winter, you will understand just how much we enjoyed northern California's weather...
The moment we returned home we headed straight for our veterinary clinic to pick up Bisous, where he had surgery for patella luxation the previous week. Recovery involves 8 weeks of physical therapy, meds, no stairs, no jumping on furniture, etc. My biggest fear is, when the 8 weeks are up we will find he still has a damaged knee; keeping Bisous still is not an easy feat. I never knew a Frenchie could be as physically active as Bisous. I have known many French Bulldogs through the years and not one has come close to Bisous' energy level. Right before I started noticing the limp/skip in Bisous' step, I saw him racing circles through our backyard moments before he flew over an entire raised bed in our garden. His size, weight, and activity level have not been his body's friend. In the information that was sent home with us from our vet, I read that 30 to 40 percent of dogs that have patella luxation in one knee will eventually have it in the other. The best thing I can do for Bisous is cut back on the amount of food he eats. Bisous was given to us by the breeder, at eight weeks of age, with Giardia. He was on heavy duty, hard on his system, meds for over four months. During that time we did everything possible to get him to eat, since the drugs killed his appetite. He now loves his food and sits in front of his empty bowl staring into it and crying. It's hard not to give him everything he wants.

I have not left our house since we brought Bisous home. Up until yesterday I have always been here with him. But we went next door last night for dinner (easy enough to run home occasionally and check on B). I made an appetizer (one that I need to bake again and photograph) plus, the cookies in this post. The Salted Chocolate Chunk Shortbread is a recipe by Alison Roman; photos of which are all over Instagram. NYT Cooking shared the recipe, and... voila! ... dessert last night along with Rudesheim Coffee. The falling snow outdoors was the perfect backdrop.

•Salted Chocolate Chunk Shortbread Cookies•

•recipe by Alison Roman, via NYT Cookiing
•yield: 24 cookies

• 1 cup plus 2 tablespoons salted butter, cold (room temp if you're using a handheld mixer), cut into 1/2-inch pieces
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 6 ounces semi-sweet or bittersweet dark chocolate chopped (not too fine, you want chunks, not little shards)
• 1 large egg, beaten
• Demerara sugar, for rolling
• Flaky sea salt, for sprinkling

1. Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars, and vanilla on medium-high till it's super light and fluffy (3-5 minutes for a stand mixer; 6-8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth with no pockets of flour.
2. Divide the dough in half, placing each half on a large piece of plastic wrap. Use the plastic wrap and your hands to form the dough into a log shape. Rolling on the counter will help to smooth it out. Each half should form a 6-inch log, 2 to 2 1/4-inches in diameter (my logs ended up around 7-inches). Chill until totally firm, about two hours.
3. Preheat oven to 350˚F. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar.
4. This is where I found I needed to let the logs warm up a bit. When I tried to slice the first cookie, it crumbled into pieces. I kept my dough in the refrigerator overnight and it was hard. I probably gave them about 10 minutes before I gently began slicing the dough with the serrated knife. Position your fingers on the dough where you are slicing. It's a bit awkward, but I had two fingers on the end of the log with the serrated knife between them and the rest of my hand. If any of the dough breaks off, gently press it into the cookie once on the baking sheet. These cookies are very forgiving. Place them on the prepared baking sheets, spacing 1-inch apart. Sprinkle with the flaky salt. Bake until the edges are just beginning to brown, approximately 15 minutes. Remove from oven and let cool slightly before sitting down with a glass of cold milk and trying not to eat them all!

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Flourless Chocolate Cake with Crème Anglaise

3/1/2017

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Whenever I eat a flourless chocolate cake with crème anglaise I'm reminded of a dessert my mother and aunt made often when I was growing up in the Amana Colonies. A dense, bitter chocolate pudding was poured into a mold, and when set, it was released into a large bowl of sweet vanilla sauce. I was always so happy when I saw it being prepared. I loved it. And many years later, when I was in Paris with my sister and daughter during October, the first time I had ever visited in the fall, I saw Gâteau au Chocolat avec Crème Anglaise on bistro chalkboards, everywhere. One restaurant had a little table set up by the front window with pitchers full of the vanilla sauce alongside platters of chocolate cake. You probably know what I had for dessert that night.
I have baked many flourless chocolate cakes and this one has edged itself to the front of the line. Double the recipe, below, for the Crème Anglaise if you want a generous dish of the vanilla sauce to accompany all of the chocolate cake slices ;-P

Flourless Chocolate Cake

+ a Martha Stewart recipe
• 3 tablespoons unsalted butter, plus more for the cake pan
• 6 ounces bittersweet chocolate, chopped
• 6 large eggs, separated, at room temperature
• 1 cup sugar, divided
• 3 tablespoons instant espresso powder, such as Medaglia d'Oro
• 1/4 teaspoon coarse salt
• 1 teaspoon pure vanilla extract
• Cocoa powder for serving, optional
• Vanilla Fleur de Sel for serving, optional
1. Preheat oven to 350˚F. Line a 9-inch springform pan with a parchment round; butter parchment and sides of pan. Melt butter and chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water or in 15 second intervals in a microwave oven.
2. Beat together egg yolks and 1/2 cup sugar with a mixer on medium-high speed, about 3 minutes; mixture should be thick and pale. Add espresso powder and salt; beat until combined, about 1 minute. Add vanilla and melted-chocolate mixture; beat 1 minute longer.
3. In another bowl, beat egg whites on medium-high speed until foamy. Increase speed to high; gradually add remaining 1/2 cup sugar, beating until stiff peaks form, about 5 minutes. Stir about 1/2 cup into the chocolate mixture to lighten, then fold remaining egg whites into chocolate mixture in 3 additions. Transfer batter to pan and bake until set, 40 to 45 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan; transfer cake to a serving plate. Dust with cocoa and a sprinkle of vanilla fleur de sel, if desired.

Crème Anglaise

+ recipe from French Tarts by Linda Dannenberg
• 5 large egg yolks
• 1/2 cup sugar
• 2 cups whole milk
• 1 teaspoon vanilla extract
1. In a large saucepan, whisk together the yolks and the sugar. In another saucepan, heat the milk and the vanilla extract over medium heat until hot but not boiling. Pour the hot milk into the yolk mixture, stirring constantly with a spoon. Set over medium heat and stir constantly until the sauce thickens and coats the back of the spoon. Do not let the sauce come to a boil or it will curdle. Remove from the heat and place plastic wrap directly on the surface to prevent a skin from forming. Let cool, then refrigerate if not serving immediately.
2. Crème Anglaise is best served the day it is made, at room temperature, but if can be refrigerated for a couple of days and served chilled.

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back in the kitchen... Chocolate-Walnut Scones

2/25/2017

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I'm back in my kitchen after a 2600 mile road trip to Texas. Anymore, I'd prefer to step on a plane and fly to my destination instead of sitting for 9 hour stretches in a car... especially when the destination is 1200 miles south of the Twin Cities. But we have a Bisous, and I am not ready to leave him behind just yet.
Our first stop was in Dallas where we stayed with a good friend , Lynn (from my days at the Kansas City Art Institute), and her husband, John. We think it has been 15+ years since we last saw each other... how can that be?? Our time together was brief, but filled with what I enjoy most -- food. I have to agree with Lynn that Dallas has the best grocery store anywhere -- HEB's Central Market. It's at least unlike anything in Minnesota. It was our first stop. The variety of oranges, apples and tomatoes is endless. The kind of place I could be left alone to explore for hours... just drop me off in the morning and pick me up at night.

JIMMY'S, a small Italian grocery, was another stop while in Dallas. Small, but packed full of the most wonderful Italian foods!
I had never seen 2-foot-long spaghetti before, or, I suppose, wild boar sausage. (I know... I need to go to Italy; a trip I'm hoping isn't too far off.)

I brought home a shopping bag full of different pastas.
I am still amazed that these foot long macaroni didn't break beneath piles of luggage.

My husband and I were joined in Dallas by our daughter and her boyfriend, who continued with us on our drive through Texas. A night was spent in Waco with relatives before our final destination of Austin. And, I've got to say, we all loved Austin! My husband had an office in Austin many years ago, but I never accompanied him there. In fact, for a while we thought we'd be making a move there for his work. I'm now thinking it might not have been a bad thing. It's a great city and food truck heaven.

One of the few actual restaurants we ate at while in Austin was Guero's Taco Bar on South Congress. It was warm enough in Austin to sit outdoors for meals and these fish tacos were possibly the best I've ever eaten. Yes, you heard me... the best.

Bisous far succeeded my expectations as a travel companion. He was so good!

Our second day in Austin, we stopped on Barton Springs Road where there was a large group of food trucks (area called The Picnic). When I saw my daughter ordering from an Italian food truck, I asked her why would she do that when there were taco trucks just steps away! My mistake... she offered me a taste, and it was the best pasta I have ever eaten... ever! I went to the truck's window and told Salvatore, the owner and chef, exactly how I felt. He said he makes all of the fresh pasta himself, daily. When we returned again the next day, just to eat more pasta, I realized I was not the only one heaping praise onto Salvatore. I heard others telling him it was the best pasta they had ever eaten. So, there you are... it's true. If you visit Austin, you must go to Cannone Cucina Italiana. You will thank me.

     The road trip is over, and I am (slowly easing) back in my kitchen. For several mornings after our return, I had nothing to eat alongside my cappuccino, and I really need that. But, I finally got baking and made Nancy Silverton's chocolate-walnut scones. I never question a recipe if Nancy Silverton's name is on it. Years ago whenever my husband was in the Los Angeles area on business, he'd always make the drive to LaBrea Bakery, early in the morning, before his flight home. He'd return with a bag of Nancy's bread for me. I even flew out to L.A. once (back in the days of endless airline miles), for 24 hours, just to eat at Nancy Silverton and Mark Peel's restaurant Campanile. And many years later, I went back to L.A. to eat at Osteria Mozza where she creates small plates at her mozzarella bar in the center of the restaurant (and Pizzeria Mozza next door, the following day). I just find Nancy Silverton fascinating beyond her culinary accomplishments, and have recently streamed her on Amazon Prime, with Emeril Lagasse on Emeril's EAT THE WORLD and on Netflix's, Chef's Table (season 3).

     Now, back to these scones. I think they are my favorite... ever. Tender, with a lovely, flaky crumb, and not very sweet. My plan is to always have a bag full of these scones, unbaked, in my freezer, ready to pop in my oven whenever I need one.

     NOTE: The original recipe calls for a 1 1/2-inch round cutter for stamping out the disks, and grouping 3 together in a clover shape before baking. I chose to use a 2-inch cutter and baked individual scones.

• 1 1/4 cups walnuts, divided
• 7 tablespoons granulated sugar, divided
• 2 3/4 cups unbleached all-purpose flour
• 1 tablespoon plus 1 teaspoon baking powder
• Pinch of salt
• 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, cut into 1-inch cubes and frozen
• 1 cup (6 ounces) finely chopped bittersweet chocolate
• 1 cup plus 2 tablespoons whipping cream, divided
• 1/4 cup crème fraîche or sour cream
• 1 tablespoon vanilla extract
1. Place oven rack on middle shelf of oven and preheat to 325˚F. Spread the walnuts on a baking sheet and toast in oven until lightly browned, about 8 minutes. Shake pan halfway through so nuts toast evenly. Remove from oven and cool completely. Increase oven temperature to 350˚F.
2. In a food processor fitted with the steel blade, combine 1 cup of the nuts with 3 tablespoons sugar and process until the mixture is the consistency of fine meal. Add 3 more tablespoons sugar with the flour, baking powder and salt and pulse to incorporate. Add the butter and pulse on and off until the mixture is the consistency of fine meal.
3. Transfer the mixture to a large bowl and stir in the chocolate pieces. Make a large well in the center and pour in 1 cup whipping cream, the crème fraîche (or sour cream), and the vanilla. Whisk the liquids together. Using one hand, draw in the dry ingredients and mix until just combined. The mixture will be crumbly.
4. Turn the dough out onto a lightly floured work surface and knead gently a few times, then gather it into a ball. Roll or pat the dough into a circle 1 1/2 inches thick. Spray the inside of a 2-inch round cutter with nonstick spray and cut out circles, cutting them as close together as possible and keeping the trimmings intact.
5. Gather the scraps, press them back together, and cut out additional circles. (If the dough gets too soft to cut, refrigerate it for 15 minutes.) Place the circles parchment-lined baking sheet, spacing 2 inches apart. Freeze until firm, about 1 hour.
6. Brush the tops with the remaining 2 tablespoons cream and sprinkle with the remaining 1 tablespoon sugar. Using the large hole of a box grater, grate some of the remaining one-fourth cup nuts over the top of each scone. Bake for 30 to 34 minutes, until slightly firm to the touch and lightly browned.
+ If you do not want to bake all of the scones at this time, keep in freezer for later use.

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Chocolate-Orange-Olive Oil Cake

1/27/2017

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I just ate this... right after I finished taking photos, I sat down and devoured it. And what I found was, this Chocolate-Orange Olive Oil Cake made with almond flour, is even better the second day! That's because all of the zested orange added to the batter has additional time to infuse the baked cake. And for me, there has never been a more delicious combination than chocolate and orange.
I've recently baked several breads and cakes with almond flour exclusively (no wheat flour added) and with some of them, I have run into trouble when using the oven temperatures and baking times that are called for in the recipes. This cake was no exception. In the recipe below, I show my adjusted time and temp. I recommend observing your cake closely towards the last 15 minutes of baking and testing frequently with a skewer for doneness. Ovens vary and pan size can also change the cooking time.

• adapted recipe | Mary Luz Mejia

• 5 tablespoons unsweetened cocoa, sifted
• 1 1/4 ounce bittersweet chocolate, chopped
• 1/4 cup whole milk
• 1 vanilla bean, split lengthwise and seeds scraped
• 1 3/4 cups fine almond meal/flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 teaspoon cinnamon
• Pinch of freshly ground nutmeg
• 1 cup cane sugar
• 2/3 cup mild extra-virgin olive oil, plus extra oil for greasing pan
• 2 tablespoons freshly squeezed orange juice
• Zest of 2 large or 3 small organic oranges
• 3 large eggs
• Whipped heavy cream or crème fraîche, for serving
• Candied orange rind, for serving

1. Preheat oven to 350˚F.
2. Grease an 8 1/2-inch to 9-inch springform pan with olive oil and line bottom of pan with parchment paper.
3. Combine the cocoa and chopped chocolate in a bowl. Bring the whole milk to a boil and add to the chocolate, whisking until smooth. Stir in the vanilla bean seeds; set aside.
4. In a medium bowl, combine the almond meal/flour, baking soda, salt, cinnamon and nutmeg.
5. Place the sugar, olive oil, orange juice, zest and eggs in the bowl of an electric stand mixer. Beat until the mixture is smooth and thick. Scrape the cocoa mixture into the egg mixture and beat until combined. Slowly add the dry ingredients to the mixing bowl and mix until well combined, scraping down the sides of bowl if necessary.
6. Pour the batter into the springform pan and bake for 40 minutes. To test doneness, use a wooden skewer to pierce into the center of the cake. If there is moist batter or crumbs on the skewer when removed, continue to bake until the skewer tests dry, possibly another 15 minutes. (I baked my cake for 40 minutes, then turned on the convection for an additional 15 minutes before my cake was done. Adjust accordingly to your oven and pan size).
7. Remove cake and cool for 10 minutes before running a thin knife around the edges and removing the ring. Serve with whipped heavy cream or crème fraîche and top with a slice of candied orange rind.

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Fresh Ricotta Tart

1/13/2017

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How could I resist baking this tart? It's full of all the things I love... and ingredients that I usually have on hand, making it very easy to assemble for last night's dinner. This recipe is from the book, Pie by Angela Boggiano. I found the book at a local discount/used bookstore and purchased it originally for the "noble" or "raised" pie recipes that are baked in tall, decorative pans or molds. They are works of art, and although I can't see myself searching for pigeon breasts or pigs feet, that are called for in some of the fillings, I'm instead envisioning layers of roasted vegetables and hard-boiled eggs encased in walls of golden pastry... more to my liking.

But, back to the ricotta tart... If you follow LivingTastefully, you already know that I love using my homemade fresh ricotta (recipe HER E) in just about everything. And, although it's easy to make, don't feel like you must do that. Purchased fresh ricotta is absolutely fine. I also have candied orange rind (recipe HER E) on hand most of the time... for my favorite cookies and alongside an afternoon espresso!
The author compares this filling to Sicilian cannoli pastry desserts and that is exactly the memory I have when eating this ricotta tart. Plus, Boggiano recommends always preheating a baking sheet to place your pies and tarts on; a little trick than ensures a well-baked bottom crust.

I did several things differently than in the original recipe. • I used a favorite tart pastry. It was enough dough to line the deep tart pan, but wasn't enough for a lattice topping. If you would like lattice on the top of your pie, increase the pastry recipe, below, by half. The white looking dots on the top of the filling are from a piece of the pastry dough that remained and I cut into small circles... wouldn't do that again. • The recipe called for 3 extra-large eggs, which I did not have. I substituted 4 of the smallest large eggs I could find. • And, the last thing, I increased the oven temperature by 25 degrees which was perfect.

PASTRY DOUGH
• 1 1/2 cups unbleached, all-purpose flour
• 1/2 teaspoon kosher salt
• 4 teaspoons sugar
• 8 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
• 4 tablespoons ice water
• extra flour for rolling pastry
FILLING
• 1 pound fresh ricotta (recipe HERE)
• 1/3 cup superfine sugar
• 1 teaspoon vanilla extract
• 3 extra-large or 4 large eggs (see • above in text)
• 1/2 cup candied orange rind (recipe HERE)
• 1/4 cup semi-sweet chocolate chips
• 1/3 cup currants
• Grated zest of 1 lemon
• Confectioner's sugar for dusting
TO MAKE THE PASTRY
1. Pulse 1 1/2 cups unbleached, all-purpose flour, the salt and sugar in a food processor. Add butter; pulse until pea-size lumps form. Drizzle 3 tablespoons ice water over the mixture. Pulse until moist clumps form, adding more ice water by drips if dry. Gather dough into a ball and flatten into a disk. Wrap in plastic; chill 2 hours.
2. Roll out dough on a lightly floured surface. Transfer to a 9-inch x 1 3/4-inch fluted tart pan with a removable bottom. Gently press onto bottom and up sides of the tart pan. Trim. Refrigerate until needed.
TO MAKE THE FILLING
1. Preheat oven to 375˚F. Place a baking sheet on bottom shelf of oven to preheat.
2. Place the ricotta in a large bowl and whip with a wire whisk until smooth. Beat in the sugar, vanilla extract and eggs, one at a time, until combined.
3. Stir in the candied orange rind, chocolate chips, currants and lemon zest. Pour into the pastry shell.
4. Place tart pan on the preheated baking sheet on the lowest oven shelf and bake for 55 minutes until golden. Set aside for 15 minutes to cool in the pan before transferring to a wire rack to cool completely. Dust with confectioner's sugar before serving.

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A Holiday Party

12/10/2016

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During the holiday season, our big celebration has always been on New Year's Day. That is when my husband and I host our annual brunch; an event that now spans 30 years.

What I don't do very often, however, is plan an event right before Christmas. But a week ago, feeling like I had the holidays under control, I asked friends who are in our gourmet "supper club" if they would like to come over for an evening of appetizers and drinks. Amazingly, during this very busy time of the year, everyone was free!

.
I cooked and baked some of my favorites, and I have links for you below to all of the foods on my menu.

And the best part, for me anyway, was pulling out favorite serving pieces, stands, and vintage decorations... and sharing it all with family and friends.

• Tortellini Salad with Snow Peas
• Zucchini Galettes with Fresh Ricotta and Lemon
• Époisses, Ham and Apple Tart
• Rolled Vanilla Christmas Tree Cookies
• Vanilla Shortbread Cookies
• Macademia Shortbread Biscotti
• Sablés à l'Orange et Raisins
• French Canelés
• Chocolat Chaud

... assorted cheeses, olives, salami, crackers, roasted peppers and drinks were also served

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an uneventful Thursday...

8/11/2016

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Sometimes, all you need is a cookie and a French Bulldog...

+ Chocolate Chip Cookies

• recipe from REAL FOOD | fall 2016

• 2 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher or fine sea salt
• 1/2 cup packed light brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 teaspoon pure vanilla extract
• 1 large egg
• 2 large egg yolks
• 1 10-ounce bag bittersweet chocolate chips

1. Preheat oven to 325˚F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda and salt.
3. In the bowl of an electric mixer, combine brown sugar, granulated sugar and butter; mix on low. Add vanilla, egg and egg yolks and mix until incorporated. Add the flour mixture and mix until a dough forms. Add the chocolate chips; mix to combine.
4. Let dough stand 10 minutes to firm up, then use a small ice cream scoop to drop rounded tablespoonfuls onto parchment-lined baking sheets, leaving about 3 inches between each cookie.
5. Bake until golden around the edges but soft on top, approximately 10 minutes. Let rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Blood Orange & Bittersweet Chocolate Sorbet

1/3/2016

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This is the last photo from our New Year's Day brunch menu. I am loving this sweet/tart sorbet. And with winter prime time for blood oranges, I suggest you make this as soon as possible. A new, huge favorite of mine!

RECIPE, adapted... Sunset | January 2016

• 6 to 7 pounds blood oranges
• 1/2 cup sugar
• 1/4 cup light corn syrup
• 1/4 cup Campari
• 2 ounces bittersweet chocolate (60 percent cacao), chopped
1. Zest 2 oranges and set zest aside. Cut all oranges in half crosswise and juice enough to make 3 cups.
2. Heat 3/4 cup orange juice, the sugar, and corn syrup in a large saucepan over medium-high heat until sugar dissolves, 3 to 4 minutes. Remove from heat and stir in zest, remaining juice, and the Campari. Nest pan in a bowl of ice water, stirring occasionally, until mixture is cold, about 20 minutes.
3. Meanwhile, melt chocolate in a shallow metal bowl set over a saucepan with about 1 inch barely simmering water (or melt gently in a microwave). Set a sheet of parchment paper flat on a baking sheet. Spread chocolate on top in a 7-inch square. Freeze until firm, at least 20 minutes; keep in freezer.
4. Freeze juice mixture in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer to a metal bowl, cover, and freeze 1 hour. Break up chocolate into pieces about 1/2-inch-by-1-inch. Stir sorbet to blend, then fold in chocolate with a flexible spatula until evenly distributed. Freeze until sorbet is firm enough to scoop, at least 3 more hours. Stir well one more time before serving.
MAKE AHEAD: Up to 1 week; before serving, let stand at room temperature about 15 minutes to soften.

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Christmas Dinner

12/29/2015

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     I spent the month of December baking cookies. Nothing new. All were cookies I've made before; a Christmas tradition.
     Our family Christmas was delayed by a day, until part of our family returned from out of town. We celebrated with a big noon meal. The entrée was a Beef Stroganoff by Jonathan Waxman that I have made several times before and absolutely love. I meant to photograph it and post the recipe, but I didn't even take the time for a quick shot with my phone. By the time the meal was plated, I was hungry and dove right into the beef tenderloin with cognac mushrooms in a sauce of mustardy crème frâiche. If it sounds like your kind of a meal, get the recipe HERE. If I can make a suggestion... make more than the recipe calls for. You will end up eating it all!

Grand dog, Miss Midge, waiting for the festivities to begin... and possibly some food to fall to the floor?

It was a first time in my kitchen for the Chocolate and Olive-Oil Cake. This cake is now classified as, "a keeper". So good! Whipped crème frâiche is the perfect accompniament. I got a good laugh from both of my daughters. Each one walked past the bowl of whipped crème frâiche and plunged their finger in for a lick. Both made quite a face when the cream they expected to be sweet, wasn't. It is perfect, tho', alongside the fudgy cake.
Next up... New Years Day Brunch. I need to get to work...

+Chocolate and Olive-Oil Cake

+ recipe by Diana Henry | HOUSE & GARDEN UK

200g plain chocolate, 70 per cent cocoa solids
125ml strong-flavoured extra-virgin olive oil
200g caster sugar
2 tablespoons ground almonds or hazelnuts
5 large eggs, separated
Icing sugar, for dusting, and crème fraiche, for SERVING

Heat the oven to 180°C/fan oven 160°C/mark 4, then butter and line the base of a 20cm spring-form cake tin. Break the chocolate into pieces and place in a heatproof bowl set over a pan of simmering water. Stir a little to help the chocolate to melt.
Once it's completely melted, whisk in the oil in a steady stream, then two-thirds of the sugar, whisking to help the sugar dissolve in the heat of the chocolate. Remove from the heat. Stir in the ground nuts, a pinch of flaked sea salt and the egg yolks.
Put the egg whites into a scrupulously clean bowl with about one third of the remaining sugar. Beat with an electric whisk until the whites are no longer clear, and then add another third of the sugar. Continue beating until the whites have really increased in volume, then add the rest of the sugar and beat until you have medium peaks (firm with tips that droop slightly).
Using a really large metal spoon, loosen the chocolate mixture by folding in a big tablespoon of the egg whites, then fold in the rest carefully so that you don't lose air. Scrape the batter into the prepared tin and bake for 40 minutes. Test by inserting a fine skewer into the centre of the cake. If it comes out clean, with no batter attached, the cake is ready.
Leave it to cool in the tin - it will deflate and crack a lot, but that is fine. Carefully turn it out and remove the paper. Put on to a plate and dust with icing sugar before serving. This is a chic, grown-up cake - it needs nothing more than some crème fraiche on the side.

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• • • Pumpkin Scones • • •

•Salted Chocolate Chunk Shortbread Cookies•

Flourless Chocolate Cake

Crème Anglaise

+ Chocolate Chip Cookies

+Chocolate and Olive-Oil Cake

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