Archive for Chocolate Recipes
Savory Chocolate Bruschetta
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Savory sweets, we are seeing them everywhere lately. From chipotle chocolate chili, to salted caramel candies, to bacon and egg ice cream. Is this a fickle culinary hipster trend or is it here to stay? While that remains to be seen, we guarantee that this recipe will stay permanently in your repertoire!
It’s another delicious video recipe from Chef John of Food Wishes, it literally only takes 5 minutes, and the combination of crispy bread, dark chocolate, and sea salt will transport you into chocolate lovers heaven. The first time we made this, despite having camera batteries charged, it disappeared before we could photograph it! So…we had to make it again, and quickly snap a photo, for the readers of course! The second time it was taken to a holiday party in Aspen, and the crowd loved it. It’s flavor is salty sweet, with both crunchy and soft textures, and the combination’s are magical chocolatey goodness. People were seriously pulling and tugging at a red wool peacoat asking for the recipe.
One question you may have as the party goers did: Is dark chocolate crustini bruschetta a dessert or an appetizer? The answer: it is whatever you want it to be. In fact, it may just be breakfast for us one day, paired with a piping hot Sumatra coffee. Read Chef Johns post, wine pairing recommendation, and full ingredient list here. (Note: For the dark chocolate, we used a Lindt brand bar with 70% cocoa, found in the baking section of our regular grocery store. And, as you may notice in the photo, we were lacking the Maldon sea salt with the nice thick crystals, so we used what we had, but it was still chock full of deliciousness. Is deliciousness a word? )
Brunch Bliss! Chef Marcus Samuelsson’s Chocolate Pancakes
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Born in Ethiopia and raised in Sweden, Chef Marcus Samuelsson is one of the hottest rising culinary stars in the media today. At the tender young age of 25, Marcus was the youngest chef to receive a coveted three star review from the New York Times. (NYT restaurant reviews are rated with 4 stars at the top, an nearly impossible task with only 5 restaurants holding the title currently). Chef Samuelsson also won a James Beard award for “Best Chef: New York City” in 2003. Currently he is involved in several restaurants including the award winning Scandinavian restaurant Aquavit in NYC.
Today’s video recipe features Marcus whipping up an order of chocolate pancakes using his highly rated Marcus Cookware, served on top of a crunchy pineapple cashew salad. It’s not your average breakfast or brunch but this would be great for a blissful weekend splurge!
Chocolate Pancakes
Marcus Samuelsson
Serves 6
4 ounces bittersweet chocolate, coarsely chopped
8 tablespoons (1 stick) unsalted butter, cut into chunks, plus 2 to 3 tablespoons unsalted butter, at room temperature
2 large eggs
2 large egg yolks
2 tablespoons plus 2 teaspoons sugar
5 tablespoons all-purpose flour
1. Melt the chocolate and the 8 tablespoons butter in the top of a double boiler or in a heatproof bowl over a saucepan of barely simmering water, stirring occasionally until smooth. Remove from the heat.
2. Whisk together the eggs, egg yolks, and sugar in a large bowl until well mixed. Whisk in the melted chocolate and butter. Sift the flour over the top and fold it in.
3. Melt 1 tablespoon butter over low heat in a large nonstick sauté pan. Drop a heaping tablespoon of batter into the pan and cook for 2 minutes, then turn and cook on the other side. Transfer the pancake to a plate. Repeat with remaining batter, adding more butter to the pan as necessary.
You may make the pancakes in advance, reheat in a 350 degrees F oven until heated through.
Pineapple Cashew Salad
Marcus Samuelsson
Serves 6
1/2 cup sweet white wine
1/4 cup packed brown sugar
1/2 golden pineapple, peeled, cored, and diced (about 1-1/2 cups)
1/2 cup roasted cashews
4 mint leaves, finely shredded
1. Pour the wine into a medium bowl and add the sugar, stirring until it is dissolved. Add the pineapple cubes. Cover and refrigerate for 2 hours.
2. To serve, stir the cashews into the pineapple. Divide among serving bowls and sprinkle with the mint.
For more Marcus Samuelsson recipes, check out:
- Tomato and Artichoke Salad with a Citrus Vinaigrette
- Salmon with Asparagus, Tomato Mustard Jam and Pine Nut Hollandaise
- Sweet Potato Tarta
- Crispy Fried Potatoes
- Chilled Strawberry Mint Soup
- Pickled Cucumbers
- Black Olive Oil
- Jerk Chicken
- Mango Couscous
- Apple Cake with Cinnamon Whipped Cream
- Moroccan Roasted Turkey
- Apple Endive Salad with Pistachio Oil Dressing
Chocolate Orange Soufflés with an Orange Creme Anglaise Sauce
Posted by: | CommentsAh dear sweet chocolate. Whether you are blissful or bitter about Valentine’s Day, you should still indulge in this fabulous dessert. Chef Frank McClelland is the author of Wine Mondays
Some soufflé trivia: The word soufflé is derived from the past tense of the french verb “souffler“, which literally translates to “blown up”. Legend has it that the original soufflé recipe was printed in the book “Le Cuisinier Moderne” in 1742, which was written by Vincent La Chapelle, a prestigious author and french master chef who was employed by Madame de Pompadour, the famous mistress of Louis the XV. And did you know? Febuary 28th is National Chocolate Soufflé day in the US!
Read on for the recipe…
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