Chocolate Almond Pate (eggless) With Marscapone cream


The description for this dessert is simply Sublime. Just a winner from The Culinary Institute Of America ,in Hyde Park ,NY. It is simple and elegant,and can be prepared up to 2 days ahead of time, refridgerated and sliced thinly just prior to serving and served with whipped cream. I am going to include my recipe for a simple Marscapone cream,that is an option and I love to serve fresh berries with it.

Serves 10

11/4 cups whipping cream

1/4 cup unsalted butter

1lb bittersweet or semisweet chocolate ,chopped

1 cup ground toasted almonds

1 teaspoon almond extract

Line 71/2 by 31/2 by 21/4 inch loaf pan with waxed paper. Bring cream and butter to simmer in heavy medium saucepan over medium heat. Reduce heat to low . Add chocolate and stir until melted and smooth. Remove from heat and stir in ground almonds and extract. Pour into prepared pan . Cover and chill overnight. (can be made 2 days ahead).

To unmold, invert loaf pan onto work serface. Peel off waxed paper. Cut pate into thin slices with warm thin bladed knife. Place pate slices on plate. Garnish with rosettes of whipped cream, whole almonds and mint.

Marscapone whipped cream

8 oz marscapone cheese ,at room temperature

1/2 cup very cold heavy cream

2 tablespoons powdered sugar

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

2 tablespoons Amaretto liquor (Italian almond flavored liquor,optional)

Whip Marscapone cheese and heavy cream till light. Add all other ingredients and whip just till combined. Refridgerate till ready to use. Serve with Chocolate Almond Pate and berries.

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Eggless Chocolate Mousse with Fresh Raspberries


This is my ideal dessert,Chocolate and Fresh Raspberries. Antioxidants and more Antioxidants!!!! I know it maybe idealist to think of it that way but it certainly helps . This fantastic recipe comes from the culinary guru,C.I.A.

serves 6

31/2 cups Heavy cream

1/4 cup dark rum (optional)

1 tablespoon sugar

1/2 teaspoon Vanilla extract

8 oz semi sweet,chocolate ,chopped

1 cup fresh raspberries

Chocolate curls for garnish

In a deep bowl,lightly whip 3 cups of cream and flavor it with rum. In another deep bowl ,whip the remaining cream with sugar and vanilla until stiff peaks form.

Melt chocolate in a double boiler over barely simmering water. Add 1 cup of the lightly whipped cream to the chocolate and whisk to combine the two. Stir the chocolate mixture gently until it becomes the same consistency as the remaining lightly whipped cream.

Fold the chocolate mixture into the remaining lightly whipped cream until they are a smooth,homogenous mixture (do not overmix).

Place a few berries at the bottom of each of six 6 oz wineglasses. Pipe or spoon the chocolate mousse into each glass to within  1 inch of the top. Divide the remaining raspberries evenly and place on top of the mousse in each glass.

Using a medium star tip ,pipe a rosette of the stiffly whipped cream on top of the berries. refridgerate the mousse for at least 3 hours. Garnish with chocolate curls just before serving.

White Chili


I love serving Chili,because, I honestly believe ,with the right ingredients it can be wholesome and nutrious. I found this recipe from the C.I.A, but amended it to suit my family’s taste. This is great for informal gatherings or on a cold sunday evening.The C.I.A suggests serving this in a Bread Bowl,but I rarely ever follow that,serve it the way that suit you best.

1 can chickpeas,drained and rinsed

1 can white beans,drained and rinsed

1/4 cup olive oil

8 oz ground chicken

3/4 cup minced onion

3 garlic cloves,minced

11/2 tablespoons chopped Jalapeno chili

2 tablespoons flour

1 tablespoon ground cumin

3 cups chicken broth

1/2 cup chopped fresh cilantro

1/2 cup pearl barley

1 cup cooked chicken,shredded

Salt and freshly ground pepper to taste

1 cup shredded white Cheddar cheese

1 cup shredded Monterey jack cheese

11/2 cup sliced scallions,including green tops

1 cup diced tomato

In a large,heavy pot over medium heat, heat the oil and  saute the chicken until it loses color. Add the onion ,garlic and jalapeno. Saute until the onions are limp, about 4 -5 minutes. Add flour and cumin and stir for 2 minutes. Add the chicken broth , Chickpeas, White Beans, and Barley. Bring the chili to boil,reduce heat, cover and simmer till the barley is tender ,about 45 minutes.

Add cilantro and shredded chicken and simmer for 15 minutes. Check seasoning or season with salt and freshly ground pepper.

Serve garnished with cheese ,scallions, and tomatoes.

Grilled Asian Pork Chops


Pork combined with fruit is a special and unique combination. This dish has all the great components of Asian cooking,sweet ,tart , spicy and a little sour. How can you go wrong with a recipe from the great C.I.A  of America.

Serves 6

MARINADE

2 garlic cloves

1/2 teaspoon Aniseed

1/2 teaspoon salt

1/4 cup soy sauce

2 tablespoons Dark sesame oil.

 

6 Pork chops

1 cup chopped bottled pimientos,drained

6 fresh apricots,halved and pitted

1/4 cup ketchup

Grated zest of 1 lemon

2 garlic cloves,crushed

1/4 cup chicken broth

salt to taste

TO MAKE MARINADE

In a large mortar ,crush the garlic  cloves,aniseed, and salt together to make a paste. Stir in the soy sauce and sesame oil. Put the chops in a shallow baking dish. Rub the pork chops with the marinade. Cover and refridgerate for 2-3 hours.

Light a fire in a charcoal or gas grill. remove the pork chops from the marinade.

In a small saucepan,combine the pimientos,apricots, ketchup,lemon zest, garlic, and chicken broth and simmer for 30 minutes. Puree and strain through a fine meshed sieve. The consistency should be that of a syrup. Adjust it ,if necessary by reducing it furthur or adding more broth. Season with salt. set aside and keep warm.

Grill the chops over medium -hot fire for 5 minutes on each side. Serve with rice and the sauce on the side.