Deep Fried Chocolate Hazelnut Ice Cream Balls

Food for Thought - a Foodtv.ca blog : GUEST BLOGGER: Chocolate Indulgences

Written by Ian McKenzie on November 7th, 2007 with no comments.
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Simple Raspberry Gelato

Ingredients:

• 1.5 lbs fresh or frozen raspberries
• 3/4 cup sugar
• 3/4 cup whipping cream
• 1.5 quart ice-cream freezer

Directions:

1. Thoroughly chill ice cream freezer container according to manufacturer’s directions.
2. Puree berries in food processor.
3. Strain the puree to remove seeds.
4. Add sugar to berries and mix well.
5. Place berry puree into ice cream freezer container, and run freezer for about 10 minutes.
6. Meanwhile, whip cream until light and fluffy. (About 2 minutes.)
7. While the freezer is running, add cream to berry mixture.
8. Run freezer for remainder of recommended freezing time. With my freezer that’s another 20 - 25 minutes.
9. Transfer gelato from freezer container to storage container and place in freezer for an hour, to firm up.
10. Serve.

Written by Ian McKenzie on August 7th, 2007 with no comments.
Read more articles on Italian and Dessert and Fruit.

Individual Orange and Chocolate Cheesecakes

Recipe courtesy Giada De Laurentiis

1/3 cup finely crushed chocolate wafers
2 tablespoons butter, melted
1/4 cup ricotta cheese
2 ounces cream cheese
1/4 cup sugar, plus 2 tablespoons
1 orange, zested
1 egg
Butter, for greasing

Special equipment: mini muffin tin

Preheat the oven to 350 degrees F.

Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.

In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.

Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.

Recipe Summary
Difficulty: Medium
Prep Time: 35 minutes
Inactive Prep Time: 25 minutes
Cook Time: 45 minutes
Yield: 6 servings

Food Network: Individual Orange and Chocolate Cheesecakes.

Written by Ian McKenzie on April 21st, 2007 with no comments.
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Individual Soft Center Cakes

Yield: 4 servings

* 4 ounce(s) 60% Cacao Bittersweet Chocolate Baking Bar
* 8 tablespoon(s) unsalted butter (1 stick)
* 2 whole eggs
* 2 egg yolks
* 1/3 cup(s) sugar
* 1/2 teaspoon(s) vanilla extract
* 1 tablespoon(s) cake flour

Directions:
Melt butter and chocolate in double boiler. Whip eggs, yolks, sugar, and vanilla with a mixer for about 10 minutes on high speed. Fold melted chocolate and butter into the egg mixture. Fold in flour just until combined. Butter and sugar four 6-ounce ramekins, then spoon mixture into ramekins. Bake at 450°F for about 9–10 minutes. The centre will be quite soft, but the top and sides will be set. Let sit out of the oven for about 5 minutes, then un-mold onto a plate. Serve with a few raspberries and a dollop of whipped cream.

Ghirardelli - Recipes

Written by Ian McKenzie on February 22nd, 2007 with no comments.
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Food Bites - February 16

• Arroz Con Pollo Recipe – the classic Spanish chicken and rice dish.
• Chocolate-covered cars – a waste of good chocolate.
• No-Knead Bread – A bread recipe that requires no kneading, but takes plenty of time.
• Love is a big rare roast – Lynette creates one of her great sounding meals for Valentine’s Day. Lucky Cakes!
• The Fundamentals Of Running A Restaurant - A Forbes.com article on what is involved in running a restaurant. (Hint, it’s not all Food Network glamour.)
• Roasted Garlic - Getting Back to Basics – Just thinking about roasted garlic gets me salivating in a Homer Simpson kind of way.
• Breville 800ESXL – on my wish list.
• Pork. Chop. Noodles. – Who needs to eat out when you’re preparing food like this.
• Yogurt Panna Cotta with Raspberries – A simple, elegant, light dessert.
• Spicy Beef Curry Stew for the Slow Cooker

Written by Ian McKenzie on February 16th, 2007 with no comments.
Read more articles on European and Main Dish and Mediterranean and Tools and Equipment and Indian and Poultry and Holiday Recipes and Pasta and Pork and Bread and Coffee and Dessert and One Pot Meals and How To and Oriental and Slow Cooker.

Berry Applesauce

Ingredients:

• 2 cups peeled, cored, and chopped apples
• 2 cups fresh or frozen (unsweetened) strawberries, blueberries, or raspberries
• 1/2 cup frozen apple juice concentrate
• 1 teaspoon cinnamon

Directions:

1. Combine all ingredients in a medium saucepan.
2. Bring to a simmer, then cover and cook over very low heat for about 25 minutes, or until apples are tender when pierced with a fork.
3. Mash lightly or purée in a food processor, if desired.
4. Serve either hot or cold.

Written by Ian McKenzie on February 12th, 2007 with no comments.
Read more articles on Diet and Condiments and Dessert and Low Fat and Side Dish and Fruit.

S’more Pie

I took this recipe from Morning Coffee & Afternoon Tea, doubled it, tweaked it and made a pie.

Ingredients:

• Crust
• 1 2/3 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup plus 2 tablespoons butter or margarine
• Filling
• 1 cup marshmallow creme, divided
• 1 1/3 cups semi-sweet chocolate chips
• 1/2 cup milk
• 1 tablespoon sugar
• 1 teaspoon instant coffee granules
• 1 teaspoon vanilla extract
• 1/2 cup whipping cream
• Topping (optional)
• Whipped cream
• Fresh fruit
• Shaved chocolate

Directions:

1. Crust
1. Melt butter or margarine.
2. Combine all ingredients, mixing well.
3. Firmly press crumb mixture evenly over bottom and sides of a 9-inch pie plate.
4. Bake at 350 degrees F. for 7 to 9 minutes.
5. Cool to room temperature
2. Filling
1. Spread 1/2 cup of the marshmallow creme on the bottom of the pie shell.
2. Place chocolate chips, sugar, milk and instant coffee in a small microwave-safe bowl.
3. Microwave on high for 1 minute, until the milk is hot enough to melt the chocolate chips.
4. Whisk the mixture until smooth, stir in the vanilla and cool to room temperature.
5. In a larger bowl, whip the cream until stiff and stir in the other 1/2 cup of marshmallow creme.
6. Stir half of the chocolate into the cream mixture and blend well. Fold the remaining chocolate in creating a “striped” effect.
7. Pour the filling into the pie shell and refrigerate until set.
8. Serve plain or with your choice of toppings.

Written by Ian McKenzie on January 14th, 2007 with no comments.
Read more articles on Baking and Dessert and Pie.

Ganache Frosting

Ingredients:

• 6 ounces bittersweet or semisweet chocolate, finely chopped
• 1/4 cup whipping cream
• 3 tablespoons butter, softened

Directions:

1. Melt the chocolate and whipping cream together in the top of a double boiler over warm water or in a microwave oven on low power for 30-second bursts. Stir often with a rubber spatula to ensure even melting.
2. When the mixture is smooth, remove the top pan of the double boiler and wipe the bottom and sides very dry.
3. Transfer the mixture to another bowl, cover tightly with plastic wrap, and chill until thick, but not stiff, about 1 hour.
4. Using a mixer, beat the butter in a mixing bowl until fluffy, about a minute.
5. With the mixer on low speed add the chocolate and cream mixture in two stages. Blend for no longer than 1 minute or the chocolate may curdle.

Technorati Tags: baking, cakes, frosting, choclate, ganache

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Written by Ian McKenzie on October 18th, 2006 with no comments.
Read more articles on Baking and Cakes and Dessert.

Lemon Bars

Ingredients:

• 1 1/2 cups flour
• 2/3 cup powdered sugar
• 3/4 cup margarine, softened
• 3 eggs
• 1 1/2 cups sugar
• 3 tbsp. flour
• 1/4 cup lemon juice
• 1/3 cup powdered sugar (for decoration)

Directions:

1. Heat
   oven to 375 degrees. Grease 9×13 pan.
2. Combine flour, 2/3 cup powdered
   sugar and margarine and mix until it comes together in as a ball of dough.
3. Pat dough evenly into pan. Bake for 20 minutes or until
   slightly golden.
4. In a large bowl, whisk eggs, sugar, flour & lemon juice
   until frothy.
5. Pour over hot crust. Bake 20-25 minutes or until light
   golden brown.
6. Dust with powdered sugar before serving.

Technorati Tags: recipes, baking, squares, desserts

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Written by Ian McKenzie on August 11th, 2006 with no comments.
Read more articles on Baking and Cakes and Cookies and Dessert.

Chocolate Covered Ants

Our yard is overrun with ants this year. If you’re in the same position, don’t call the exterminator. Get busy in the kitchen. Here’s a recipe for Chocolate Covered Ants from ChefDepot.net. The recipe offers the helpful caution, “avoid red ants, they’re too spicy.”

Technorati Tags: Recipes, Chocolate, Dessert, Ants

Written by tubaism on July 13th, 2006 with no comments.
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