Monday, July 16, 2018

NO-BAKE DOUBLE CHOCOLATE CHERRY TART: National Cherry Day


This No-Bake Double Chocolate Cherry Tart is an all-time showstopper! It's easy and delicious. I usually make it for Valentine's Day, but since today is National Cherry Day, it's perfect! Recipe is from Taza, my go-to chocolate (Taza 70% Mexicano is always in my desk). Cherries are in the markets right now, but if there aren't any fresh ones in your area, you can substitute fresh raspberries or strawberries.

NO-BAKE DOUBLE CHOCOLATE CHERRY TART

Ingredients
30 Oreos or other sandwich cookies
3 Tbsp unsalted butter, melted
1 1/2 pints heavy cream
Taza 60% Dominican Stone Ground Chocolate bars, chopped (plus additional to melt for drizzling if desired)
1 pound cherries, pitted

Directions

Crust:
Process cookies in food processor until fine crumb.
Place in bowl and drizzle melted butter over them, and stir to combine.
Press into 11 inch tart pan and put in refrigerator to cool.

Tart Filling:
Combine heavy cream and chocolate in small saucepan over medium-low heat and stir occasionally until fully incorporated. Allow to cool slightly then pour into crust.
Place pitted cherries on top of tart and let sit for 2 hours or overnight.
Drizzle with additional melted chocolate if desired.

How easy is that?

Photo: Taza Chocolate

Sunday, July 15, 2018

HOMEMADE MAGIC CHOCOLATE ICE CREAM: Retro Ad & Recipe for National Ice Cream Day

Today is National Ice Cream Day. In order to celebrate, I dug into my retro advertising files and found this wonderful Borden's Eagle Brand recipe from August 8, 1941 for Magic Chocolate Ice Cream. I love Elsie the Cow, and I would definitely take her advice to bring "homemade ice cream to the social." Luckily, I have an automatic refrigerator! Gotta love these 'story' ads. "If it's Borden's, it's got to be good." No need for an ice cream machine.






10 ICE CREAM TRICKS FROM BEN & JERRY'S: National Ice Cream Day

Today is Ice Cream Day, but if you're like me, every day is Ice Cream Day. Check out your local ice cream shop for specials and freebies!

Here are some 10 Ice Cream Tricks from Ben & Jerry's, starting with an easy way of making ice cream sandwiches without all the mess:

1. Grab a pint, get a hold of a giant knife, and cut the pint into circular slices. Because you’re obviously a dessert pro, you already have some delicious cookies ready to go. 


2. Have a half pint left in the freezer? You COULD dig in and methodically and dutifully deposit an equal number of scoops in each of your bowls. OR you could take a sturdy knife and cut that pint right down the middle lengthwise. Instant gratification.

Read on for 8 more fabulous Ice Cream Tricks.

Saturday, July 14, 2018

GRAND MARNIER TRUFFLES: Grand Marnier Day

Today is Bastille Day, but it's also Grand Marnier Day, so here's an easy recipe for Grand Marnier Truffles to celebrate both.

Grand Marnier, an orange flavored brandy, has been an icon of authentic French "joie de vivre" for over 150 years. Still owned by the Marnier Lapostolle Family, this acclaimed liqueur has a luxurious taste and still uses the same secret recipe. Grand Marnier is a blend of Cognac, distilled essence of bitter orange, and sugar.

One of the most important ingredients in Grand Marnier is Citrus Bigaradia Oranges. This variety of tropical orange stands apart from the sweet oranges we usually eat as it is bitter and has an intense aroma. Though the Citrus bigaradia is not a particularly rare orange, the way in which the oranges are harvested and then distilled to obtain the orange essence that goes into Grand Marnier® liqueur is very specific. The oranges are handpicked while they are still green -- when they are at their most aromatic. In order to preserve optimal concentration of the aroma of the peels, they are left to dry naturally under the Caribbean sun for several weeks on the Marnier Lapostolle family plantation. Their slow distillation extracts an orange essence that is particularly aromatic.

GRAND MARNIER TRUFFLES

Ingredients
2/3 cup heavy cream
1tsp fresh orange zest
12 ounces dark chocolate (65-75% cacao), chopped
1 Tbsp plus 1-1/2 tsp Grand Marnier
1/3 cup DARK cocoa

Directions
In saucepan over medium heat, bring the heavy cream and orange zest just to a boil.
Remove from heat.
Add chopped chocolate and Grand Marnier and stir until smooth.
Chill chocolate mixture (ganache) until hard enough to roll into balls.
Using two spoons or melon baller, extricate chocolate and roll into ball.
Roll ball in cocoa powder and chill.

This recipe can be doubled.

Experiment with different chocolate -- brands and amount of cacao -- for different flavor.