By Lisa Day
Whether it’s Valentine’s Day for one or for the family, make one these recipes today.
This recipe is sure to impress with rich chocolate and coffee highlights in this drink made for two.
2 oz Iceberg Vodka
1 oz coffee liqueur
1 oz nut liqueur
1 oz chocolate liqueur
Fine grated bittersweet chocolate
Combine Iceberg Vodka and liqueurs in a shaker with ice. Shake and strain into two cocktail glasses. Top with chocolate.
~ Recipe courtesy of www.Iceberg.ca
1 lime, cut into wedges
1 cube of brown sugar
handful of fresh mint leaves plus one sprig
2 tbsp Mojito syrup
2 tbsp lime juice, freshly squeezed or from a bottle
1 bottle Kronenbourg 1664 Blanc 1
Squeeze two lime wedges into a short glass. Leave the wedges in the glass.
Add brown sugar cube, some fresh mint leaves, Mojito syrup and lime juice.
Fill the glass with crushed ice.
Stir the mixture well.
Top up the glass with Blanc and garnish with a sprig of fresh mint leaves.
~ Recipe courtesy of Kronenbourg 1664
Orange drop scones
2 1/2 cups of all-purpose flour
2 cups 35 per cent whipping cream
2 tbsp sugar
1 tbsp baking powder
The zest of 1 orange
1 tsp salt
Heat oven to 375 F.
Combine the dry ingredients in a bowl and set aside.
Zest the orange into the cream and infuse for five minutes.
Slowly incorporate the cream into the dry ingredients being careful to mix as little as possible. It should just come together and be tacky but not pasty.
Using a tablespoon, drop the scone batter onto a non-stick backing sheet and sprinkle the top with a little extra sugar.
Bake for eight to 10 minutes or until golden brown.
Fluffy scrambled eggs with white truffles
eight 10 large free-run eggs
2 tbsp clarified butter
1/4 cup 35 per cent cream
Pinch of salt
Fresh white truffles or white truffle oil
Clarify a pound of butter by it simmering gently on the stove at Heat Level 5 for 10 to 15 minutes. The milk solids will fall to the bottom of the pot and will begin to slightly caramelize. The remaining butter will become perfectly clear and golden in colour.
Whip the eggs, cream and salt until the eggs become slightly aerated, about two to three minutes.
Heat cooktop to the highest setting and place a nonstick pan on the heat.
Add the 2 tbsp of butter to the smoking hot pan and add the eggs. Using a rubber spatula, keep the eggs moving off the bottom of the pan in quick motions so that the eggs cook evenly and quickly.
The eggs should be evenly cooked and slightly runny as the residual heat from the pan will continue to cook the eggs.
Place the eggs on a plate and with a truffle slicer (which looks like a small mandolin) or rasp and grate the fresh truffle on top of the egg to taste.
If truffles are not available, you can also drizzle a little truffle oil instead.
Flapjacks with peach and lavender preserve
1 cup buttermilk
2 tbsp canola oil
1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
Beat the egg and add remaining ingredients in the order listed and whisk until smooth.
Heat a nonstick pan to Heat Level 7 on cooktop, and make a small tester flapjack to see if it browns to your taste.
Pour the batter from a ladle and flip when the batter becomes full of bubbles but before they break.
Craig’s peach and lavender preserve
2 cups of white sugar
2 cups of water
4 sprigs of fresh or dried lavender
8 fresh peaches
Bring the water, sugar and lavender to a boil and simmer until it becomes syrupy.
Fold in quartered peaches and soften for about three to four minutes.
Add the juice of 1 lemon and chill before serving.
~ Recipes courtesy of Facebook.com/PanasonicCookingCanada
Clams, bacon, beer with smoked blue cheese toast
3 tbsp butter
3 tbsp flour
1 bottle Kronenbourg 1664
1 1/2 cups 35 per cent cream
1 cup smoked blue cheese, grated
2 egg yolks
4, 1/2-inch strips double smoked bacon, cut into cubes
1 large shallot, chopped
1 bulb garlic, chopped
2 lbs clams, soaked in water
1/2 bunch flat parsley, roughly chopped
1 scallion, chopped
In a saute pan, melt butter and flour together to create a roux. Cook for two minutes on low heat, being careful not to let the roux brown.
Slowly add half a bottle of Kronenbourg 1664 and cream alternately until thickened. Remove from heat and whisk in grated cheese and egg yolks.
Slice baguette in half and lightly toast under broiler. Remove and spread cheese sauce. Return to broiler until browned.
For the clams
In a pot on low heat, render bacon for 10 minutes. Drain excess fat and add shallots, garlic and cook until tender.
Add clams and the remaining Kronenbourg 1664 to pot. Cover and steam until clams open.
To serve, reheat bread and garnish clams with scallion and parsley.
~ Recipes courtesy of Kronenbourg 1664
Chocolate button cookies
1/2 cup butter, softened
1/2 cup dark brown sugar
1/3 cup sugar
4 squares (4 oz/120 g) semi-sweet chocolate, chopped
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
12 Squares semi-sweet chocolate, chopped
3 squares white chocolate (optional)
Heat oven to 350 F. In a large bowl, cream butter. Beat in brown sugar and sugar until very smooth. Beat in egg. Microwave chocolate on medium for 1 minute. Stir until smooth. Stir chocolate and vanilla into creamed mixture. Stir in flour, baking soda and salt.
Roll teaspoonfuls of dough into small balls. Place on lightly buttered baking sheet and set in freezer for five minutes or in refrigerator for 15 minutes. Bake cookies for 10 minutes. Cool completely on rack.
Microwave semi-sweet chocolate on medium for about two minutes. Stir until smooth. Set bowl of melted chocolate over pan of steaming water. Dip cooled cookies into melted chocolate. Lift out and place on a rack set over a baking sheet. Once chocolate is firm, microwave white chocolate on medium for about 45 seconds. Stir until melted and smooth. Decorate cookies by drizzling with white chocolate.
For extra chocolately flavour and optimal storage, immerse cookies completely in melted chocolate.
Gooey chocolate cranberry squares
One bite of these pleasantly rich bars will have everyone “oohing” and “aahing” and asking for the recipe. They’re great for potlucks, parties, bake sales and school lunches.
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 tsp salt
1/2 cup butter, softened
1/4 cup milk
1 2/3 cups granulated sugar
1/2 cup unsweetened cocoa powder
2 tbsp all-purpose flour
1 cup milk
1/4 cup butter, melted
2 tsp vanilla
1 cup dried cranberries
Heat oven to 350 F. Line a 13x9-inch metal baking pan with foil, leaving two inches overhang at each end; lightly butter foil.
Crust: In a large bowl, combine flour, sugar, salt and butter; using your fingers or a pastry blender, work butter into flour until butter is well blended and mixture starts to clump.
Add milk and stir with a fork until a soft dough forms. Gather handfuls of dough and drop over bottom of prepared pan. With floured fingers, press dough evenly into bottom of pan and 1/4 inch up sides. Bake for about 15 minutes or until edges are golden and top is firm.
Topping: In another bowl, whisk together sugar, cocoa and flour; gradually whisk in milk. Whisk in eggs, butter and vanilla until blended; stir in dried cranberries. Pour over hot crust, spreading evenly.
Bake for about 30 minutes until topping is evenly puffed and centre jiggles just slightly when pan is moved. Let cool completely in pan on rack. Using foil overhang as handles, remove from pan and transfer to cutting board; cut into squares or bars.
Tips: Kids can help prepare the crust – it’s very forgiving so let them get their hands right in to make the dough and pat it into the pan. They can also help whisk the ingredients for the topping.
- Replace half or all of the cranberries with dried blueberries. After cutting bars, drizzle top with melted dark and/or white chocolate.
Chocolate cheese and strawberry duet
Rich chocolate cheese is the base for a refreshingly tasty strawberry layer. Each bite complements each other and makes for a perfect make-ahead dessert for family and friends.
8 oz (250 g) cocoa bittersweet chocolate, chopped
3/4 cup granulated sugar, divided
1/2 cup water
8 oz (250 g) brick cream cheese, softened
2 cups 35 per cent whipping cream, divided
2 tsp vanilla
3 cups frozen strawberries, thawed
1 envelope (7 g) unflavoured gelatin
Place chocolate in a medium heat-proof bowl. In a small saucepan, bring 1/2 cup of the sugar and water to boil. Boil for one minute or until sugar is dissolved. Pour over chocolate and let stand for one minute. Whisk together until chocolate is smooth; set aside.
In a bowl, using an electric mixer, beat cream cheese, 1 cup of the whipping cream and vanilla until fluffy. Add chocolate and beat until smooth and combined. Spoon into dessert dishes and refrigerate.
In blender or food processor, puree strawberries and remaining sugar until smooth; transfer to large bowl. In a microwave-safe measuring cup, whisk gelatin into 1/2 cup of the whipping cream. Microwave on High for 45 seconds or until dissolved.
Stir into strawberry puree and add remaining whipping cream. With an electric mixer, beat until slightly thickened and spoon on top of chocolate cheese layer. Cover loosely and refrigerate until set, for about two hours or for up to two days.
Garnish with chocolate shavings to serve.
Tips: Using a small warm chunk of chocolate and a vegetable peeler, shave the chocolate to get shavings.
~ Recipes courtesy of www.MilkCalendar.ca