Chocolate Glazed Chocolate Tart

Have you been lying awake at night wondering what to make for Valentine's dessert?  Put your ambien away and go buy some chocolate.  Your sleep problems are solved.

Chocolate Glazed Chocolate Tart

adapted from Epicurious

Crust:

10 chocolate graham crackers (NOT chocolate-covered), finely ground (about 1 1/2 cups)

6 tablespoons butter, melted

1/4 cup sugar

Filling:

1 1/4 cups heavy cream

11 ounces bittersweet chocolate, chopped

2 large eggs, room temperature

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

Glaze:

4 tablespoons heavy cream

3 1/2 ounces bittersweet chocolate, finely chopped

2 teaspoons light corn syrup

2 tablespoons warm water

a pinch of fleur de sel (optional, kind of)

Garnish (optional):

raspberry or strawberry sauce

fresh raspberries or strawberries

whipped cream

Equipment:

11-inch round fluted tart pan, about one inch deep

Make crust:

Preheat oven to 350 degrees.  Stir together ground crackers, butter and sugar and press evenly onto bottom and 3/4 up side of tart pan. Bake until firm, about 10 minutes.  Cool on a rack at least 15 minutes.

Make filling:

Place chopped chocolate in a heatproof bowl and set aside. Bring cream to a gentle boil, either in the microwave or on the stove top.  Pour hot cream over chocolate and let stand for about 5 minutes.  Gently stir until smooth.  Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.  Pour filling into cooled crust and bake until filling is starting to set about 3 inches from the edge, around 15 minutes give or take a few.  It's very important to make sure the center is still wobbly.  As the tart cools the center will continue to set.  Remove from oven and cool completely in the pan on a cooling rack, about an hour.

Make Glaze:

Bring cream to a gentle boil, either in the microwave or on the stove top. Pour over finely chopped chocolate and stir until smooth.  Stir in corn syrup and then the warm water.  Working quickly, pour the warm glaze onto the center of the tart, then tilt and rotate the tart so the glaze coats the top evenly.  Sprinkle glaze with a bit of fleur de sel, if desired. Let stand until glaze is set, about an hour before serving.  Serve with berries, sauce, and whipped cream if desired.

Notes on the recipe:

Make sure you use a chocolate you like eating plain.  This is all about chocolate, so I picked a chocolate bar I love - Ghirardelli Intense Dark Evening Dream 60% Cacao.  This particular bar is dark and very smooth, but not too dark.  I've never used chocolate chips so I can't comment on them, but I'm skeptical.  I'm afraid the texture would be a bit grainy.

I scaled this recipe up to fit my 11 inch Wilton tart pan. The original recipe is sized for a 9-inch round fluted tart pan.  Refer to the link on epicurious if you want the smaller tart, but you might want to double the glaze because their proportion is too skimpy and difficult to spread over the entire surface.

This is best served, IMHO, at room temperature because it retains that melt-in-your-mouth texture that is AMAZING.  I guess Scott prefers to chew his chocolate because he likes it better served cold.  He's wrong. 

The tart is best the day it is made, but nobody complains on day 2, or even day 3.  You can store it in the fridge and bring it to room temperature before serving. The crust won't be as firm.

Grapefruit Brulee

I think citrus fruit is a nice little consolation prize for those of us who have to endure winter in the North.  It's as if some of that sunshine down in Florida is packaged up in nice little yellow and orange orbs and shipped right here to Connecticut to cheer me up. I feel especially happy this morning because I have discovered grapefruit brulee.  It is possible I might even feel a little giddy, and that almost never happens in January.

Here is the recipe - you sprinkle about 1 1/2 teaspoons of raw sugar over the cut side of a grapefruit .  Fire up the little blowtorch you keep in the garage and almost never ever use.  Carefully pass the flame directly over  the sugar until it melts and turns a crackly brown.  Sprinkle a touch of sea salt over the surface and then eat it. The smoky sugar melts down and permeates the entire fruit and at the same time the top stays crunchy and sweet and the interior remains cool.  This is grapefruit perfection.

*Sarah tried this using her oven broiler and said it was okay, but tasted "kinda like warmed sugar." Propane torches are about $15.00 at Home Depot.  Just a suggestion.

Rice Krispy Turtle Treats

Rice Krispy treats like to play dress up once in a while.  We all know there is nothing wrong with wearing white marshmallows, but Stacey and Clinton would not approve.  In front of the 360 mirror they would chide them for looking washed out, lumpy and b-o-r-i-n-g.  Stacy might make a comment about the 60's wanting their favorite snack back.  Clinton might say he found the same snack in his grandma's cupboard.  But I say, SHUT UP and bring on the caramel, chocolate and pecans....


Rice Krispy Turtle Treats
inspired by Cook's Country and the Rice Krispies Box


6 cups Rice Krispies cereal
15 soft caramel candies, preferably Kraft
1/2 cup semi-sweet chocolate chips
1 cup chopped pecans
3 tablespoons butter plus more for greasing the pan
1 teaspoon vanilla extract
1 10.5 oz package of mini marshmallows


For the Drizzle:
15 soft caramel candies
1 tsp water
1/2 cup semi-sweet chocolate chips


Preheat oven to 350 degrees.  Spread chopped pecans on a baking sheet and bake for about 5 minutes or until very lightly toasted. Set aside to cool.


Line a 9 x 13 inch pan with aluminum foil, allowing excess foil to hang over pan edges.  Grease the foil lining with a small amount of softened butter. 


Measure Rice Krispies cereal into a bowl and set aside.


Unwrap caramels and cut into quarters.  Place caramels, chocolate chips and pecans into another bowl and set aside.


In a large microwave safe bowl, melt the butter.  Stir in the vanilla extract.  Add the package of mini marshmallows and return to microwave.  Microwave this mixture for about one minute, or until the marshmallows are melted.  Stir mixture until smooth.  If necessary return the mixture to the microwave for a few seconds.  Once mixture is perfectly smooth, add the Rice Krispies and quickly but gently mix to coat the cereal.  Once the cereal is lightly coated, add the caramel, chocolate chip and pecan mixture to the bowl and continue to mix until everything is coated and evenly distributed.  Work quickly because the chocolate might start to melt, and try not to over-mix because this will crush the cereal.


Scrape the mixture into the foil lined pan.  Spread a small amount of butter over your clean hands and gently press the mixture evenly into the pan.  Allow to cool for about an hour. If desired, cut into 2 inch squares. 


To prepare the drizzle, gently melt the chocolate chips in the microwave (or in a small saucepan).  Place melted chocolate in a small zip-loc bag.  Snip off the corner of the bag and drizzle chocolate over bars. Unwrap the caramels and place in a small microwave safe bowl. Add one teaspoon of water and microwave until caramel is just melted, usually about 45 seconds.  Stir until smooth. Place caramel in another small zip-loc bag, snip off the corner and drizzle over chocolate layer.

 Allow to rest until chocolate and caramel are set.

Salted Caramels

Sarah got married.  Wow, that is still so weird to say!  I have a son-in-law.  His name is Ryan and he's awesome.


Since Sarah had an October wedding I did what any self-respecting mother-of-the-bride should do and I made 500 individually wrapped salted caramels for the reception.  My friend told me this was not a self-respecting mother-of-the-bride activity but just evidence that I'm not tolerating my empty nest so well.  She might be right.....

Salted Caramels
adapted from epicurious


1 cup heavy cream
5 tablespoons salted butter, plus more for greasing the pan
1 teaspoon vanilla extract
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
fancy salt, like sea salt, fleur-de-sel, or Murray River salt for sprinkling over the top


Line the bottom and sides of an 8-inch square baking dish with parchment paper.  Wipe a very thin layer of butter over the parchment paper with a paper towel. DO NOT use cooking spray because it imparts a very unpleasant taste when you first put the caramel in your mouth.  Trust me.


Place the cream, butter, and vanilla extract in a small saucepan and heat until butter is melted and mixture comes to a very gentle simmer.  Turn off heat, cover pan, and set aside.


In a 3-quart saucepan bring the sugar, corn syrup, and water to a gentle boil. You might want to stir the mixture but you don't need to.  It's best to leave it alone because stirring can encourage crystallization, the enemy of all good caramels. Let the mixture boil over medium heat until it is a lovely golden color, around 372 degrees on a candy thermometer.  The exact temperature at this point isn't important, just be very careful because around 375 degrees the caramel will burn.


Very gently pour the warm cream/butter mixture into the sugar mixture.  Be careful because the marriage of the two mixtures will be exciting! Expect lots of bubbling, splattering, and hissing.  Again, leave the mixture alone and let it gently boil over medium heat.  The original recipe called for stirring, but I never did and it worked perfectly.  When the mixture comes to 252 degrees quickly remove from heat and pour into prepared pan. Resist the urge to scrape the sauce pan, again to prevent crystallization. Let caramel set for about 15-20 minutes. Sprinkle sea salt over the surface.  Let rest until firm and cold, about 2 hours.


Remove caramel from pan, peel off the parchment paper,  and cut into 1-inch pieces.  Wrap each piece in squares of wax paper, or even better, cellophane candy wrappers.


Once wrapped, the caramels freeze well.


Notes on the recipe:


The epicurious recipe calls for the final temperature of the caramel mixture to reach 248 degrees, but I found that those caramels were too gooey and sticky and would not hold their shape once cut.  I had much better results at 252 degrees.


Cutting waxed paper into neat little 4 or 5 inch squares is tedious and can suck the joy out of caramel making.  I found pre-cut cellophane wrappers online. Once twisted they stay put and look beautiful too.  

Focaccia

This focaccia recipe started with a leftover baked potato and a recipe from epicurious.  That was five years and at least fifty versions ago. Since then it has evolved into one of my favorite bread recipes, right up there with  Stupid Easy Fantastically Good Crusty Peasant Bread, and I don't say that casually.  Somewhere I got smart and swapped the baked potato for dried potato flakes (I'M NOT ASHAMED OF IT EITHER, I'm just busy).  Then I changed the amount of each ingredient, the mixing method and the baking temperature.  I dropped the fresh rosemary and briny olives, added a little bit of sugar (helps with browning) and started baking it in EZ foil pans.  


I wanted to name it Fantastically Good Focaccia but my family thought that might be a little redundant, or even lacking in imagination, so I'm being especially creative and calling it Focaccia.  But really, it is so much more than just that.  It's on my list of top 10 recipes ever.  EVER.


Focaccia
2/3 cup dried potato flakes (like Betty Crocker potato buds)
3/4 cup warm water (6 ounces)
4 cups bread flour (18 ounces if you use a food scale)
2 teaspoons table salt
1/4 cup olive oil, plus more for greasing the pan and drizzling on the top
1 cup plus 3 tablespoons (9.5 ounces) warm water
1 tablespoon sugar
1 tablespoon yeast
dried rosemary (or other dried herbs like thyme and basil)
kosher salt

In the bowl of a food processor combine dried potato flakes and 3/4 cup warm water. Process briefly to combine.  Add the bread flour, salt and olive oil.  Process again briefly to combine.


In a glass measuring cup add 1 cup and 3 tablespoons warm water, sugar and yeast.  Whisk until combined and the yeast has dissolved.


With food processor running, slowly add water/yeast mixture through the feed tube.  Once all the water has been absorbed continue to process for about 30 more seconds.  The dough will be very sticky.  Just go with it.


Scrape dough into a large oiled bowl; turn to coat the entire surface of the dough with oil.  Cover bowl with plastic; let rise in a warm place until doubled, about an hour.  With a greased hand, gently punch dough down and allow to rise one more time, unless you are in a hurry, in which case just skip the second rise.


Preheat oven to 375 degrees.


Liberally coat the bottom and sides of two EZ Foil oblong cake pans (12-1/8" x 8-1/4" x 1-3/16") with olive oil.  Gently divide the dough into 2 equal portions and place one in each foil pan.  Using greased hands stretch the dough to fit the pan.  Most likely the dough will be stubborn like a 2 year old with an attitude.  Don't fret - just give it a 5 minute time out in the corner and try again.  Eventually the dough will be submissive. Lightly brush the top of the dough with olive oil and let rise for about 20 minutes until it's nice and puffy.  If desired, gently make little indentations with your finger all across the dough.  Drizzle more olive oil over the top, allowing some to spill into the little indentations.  Sprinkle some dried rosemary (or other herbs) and a bit of kosher salt over the olive oil.  Carefully place both pans in the preheated oven, allowing space between the two, and bake for about 20 minutes, or until nicely browned.  Let bread rest for only a minute or two, then remove each loaf from its foil pan and place on a cooling rack until cool enough to eat.


Notes on the recipe:


-I developed this recipe using a food processor, however a standing mixer will work just fine. Place all the ingredients into the bowl of a standing mixer and mix on low until everything is combined.  Continue kneading for about 3 more minutes.  Follow remaining directions for rising and baking.


-You don't have to use the EZ foil baking pans, but they give this bread a really good crust. I've used cookie sheets, cake pans, 9x13 pans, and a pizza stone, but I keep coming back to the EZ foil, which I use repeatedly until they wear out.  


-If your bread seems to shrink back a bit in the pans while it is baking it means you didn't let it rise enough during the final rise in the pan.  It will still be good, but next time let it get nice and puffy before baking.  The dough should reach almost to the top of the rim of the pan when it goes into the oven.


-Suggestions:  
     *Cut each loaf into six equal pieces, then cut each piece horizontally and use for sandwiches or meatball subs.
     *Serve with olive oil and balsamic vinegar for dipping.
     *Serve with chopped fresh garden tomatoes and goat cheese.
     *Serve with soup or chili.
     *Gather the family around the counter, pull out a hot loaf and have a free-for-all as everyone rips off a piece.  Actually, that's why this recipe makes 2 pans:  one for now, and one for dinner.  Saves a lot of yelling on my part, plus they all think I'm a kitchen goddess when I share hot bread.

Red Cabbage Salad with Bacon-Balsamic Dressing

Are you planning a 4th of July cookout?  I'm not.  I'll be working this 4th of July (cue the violins, sob sob).  But if I were planning my cookout this would be on the top of the list.  This salad is fantastic - all fresh and crunchy with hints of sweet from the currants and hits of extra crunch, courtesy of the smoked almonds.  And it's pretty too. Happy 4th of July!

Red Cabbage Salad with Bacon-Balsamic Dressing
adapted from Bon Appetit


4 to 6 strips of bacon, finely chopped
1 tablespoon finely chopped shallot
1/2 cup dried currants
1 tablespoon sugar
6 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
6 cups thinly sliced red cabbage
1/2 cup smoked almonds, coarsely chopped
1/4 cup chopped fresh Italian parsley
salt and pepper


Heat a large nonstick skillet over medium-high heat.  Add bacon and saute until brown and crisp, about 5 minutes. Using a slotted spoon, remove bacon from pan and place on a paper towel to drain.  Discard all but one tablespoon of bacon drippings.  Add shallot to remaining bacon drippings and saute about 1 minute.  Add dried currants and saute for one more minute.  Add sugar and balsamic vinegar and gently simmer for a few minutes until dressing becomes a bit thick and syrupy.  Be careful not to burn the balsamic vinegar.  Remove pan from heat and whisk in olive oil.


Pour balsamic dressing over sliced cabbage and toss to coat.  Season to taste with salt and pepper.  Let stand 5 to 10 minutes.  Add almonds and parsley; toss to blend.

Lemon Yogurt Mousse with Blueberry Sauce

It is spring.  I'm sure of this fact because last night I heard the spring peepers.  And I saw some red buds on the tree behind my house.  And because I've seen six spiders in my house this week.  

Can we celebrate with a beautiful spring dessert? 

Lemon Yogurt Mousse with Blueberry Sauce

Adapted from The America’s Test Kitchen Healthy Family Cookbook

Blueberry Sauce:

¾ cup blueberries (about 4 ounces)

2 tablespoons sugar

2 tablespoons water

pinch of salt

Mousse:

3 tablespoons water

¾ teaspoon unflavored gelatin

½ cup whole milk Greek yogurt

¼ cup heavy cream

1 ½ teaspoons grated lemon zest

3 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1/8 teaspoon salt

3 large egg whites

¼ teaspoon cream of tarter

6 tablespoons (2 ¾ ounces) sugar

1.  For the blueberry sauce:  Bring the blueberries, sugar, water, and salt to a simmer in a medium saucepan over medium heat. Stir occasionally and cook until the sugar is dissolved, about 2 to 4 minutes.

2.  Transfer the mixture to a blender and puree until smooth. Strain the puree through a fine-mesh strainer, pressing on the solids to extract as much puree as possible (you should have about ½ cup).  Spoon the sauce evenly into six 4-ounce ramekins, and refrigerate until chilled, about 20 minutes.  You can also use little tiny dessert cups like in the picture above.  I found these at Target and they hold about 2.5 ounces.  This recipe will fill 8 of those little cups perfectly.  I've also used little juice glasses and they are beautiful too.

3.  For the Mousse:  Meanwhile, pour the water into a small bowl, sprinkle the gelatin evenly over the top, and set aside to let the gelatin hydrate for 10 minutes.  In a separate bowl, whisk the yogurt, heavy cream, lemon zest, lemon juice, vanilla, and salt together until smooth.

4.  Whisk the egg whites, cream of tartar, and sugar together in a large bowl (or the bowl of a standing mixer).  Set the bowl over a large saucepan of barely simmering water, making sure the water does not touch the bottom of the bowl.  Heat the mixture, whisking constantly, until it has tripled in size and registers about 160 degrees on an instant-read thermometer, 5 to 10 minutes. This isn't difficult, it just take patience.  And since the egg whites are cooked, you can serve this dessert to pregnant ladies with a clear conscience.  

5.  Off the heat, whisk in the hydrated gelatin until melted.  Whip the warm mixture with an electric mixer on medium-high speed until it forms stiff, shiny peaks, 4 to 6 minutes.  Add the yogurt mixture and continue to whip until just combined.

6.  Divide the mousse evenly among the chilled ramekins with the blueberry sauce, cover tightly with plastic wrap, and refrigerate until chilled and set 6 to 8 hours.  Serve chilled. Keeps in the refrigerator for a day or two.


Notes on the recipe: If you use glass cups it can be tricky to pour in the blueberry sauce without spilling on the sides.  A plastic squeeze bottle works wonders.