Last Update: Thursday, December 05, 2013
|FAMILY FEATURES- A Deliciously Different Holiday Meal|
|Written by San Fernando Valley Sun|
|Thursday, 06 December 2012 05:51|
Who says you have to wait until the end of the meal for a taste of chocolate? Make this holiday season unforgettable for family and friends by adding a sweet touch to each course of the holiday meal, from appetizer to entrè and even your wine.
You might think of chocolate as only a dessert option, but according to chocolate expert and historian Beth Kimmerle, using cocoa as an ingredient accentuates the complex flavors of your savory foods, amplifying them on your palate. Here are some of her deliciously different recipes that are sure to delight your taste buds and satisfy your sweet tooth.
You can find more delicious ways to enjoy the holidays at www.ChocolatRougeWine.com .
Cocoa Crusted Roast Beef with Chocolate Red Wine Au Jus
Serve with ChocolatRouge Dark Red Wine, a full-bodied red wine with hints of dark chocolate.
• 3 pounds boneless rib-eye roast, tied with butcher's string
• Coarse salt and ground pepper
• 4 large shallots, peeled and sliced in quarters
• 3 tablespoons cocoa powder
• 1 cup ChocolatRouge Dark Red Wine
• 1 cup beef broth
• 2 tablespoons Dijon mustard
Preheat oven to 500∞F. Season beef with salt and pepper, then place in large roasting pan and sear all sides of roast on high heat until brown. Place roast in oven and cook for 30 minutes.
Remove meat from oven; reduce oven temperature to 350F.
Place shallots around beef and coat top of roast completely with cocoa powder; cook until an instant-read thermometer inserted into thickest part of beef registers 130∞F (for medium-rare), about 40 more minutes. Transfer beef and shallots to platter and cover with foil.
Add wine to roast pan; cook over medium heat until syrupy, scraping bottom of pan, about 3 minutes. Add beef broth and mustard; cook until reduced by half, about another 5 minutes. Strain into a small bowl and add any accumulated juices from beef. Season with salt and pepper; transfer au jus to a gravy bowl and serve with beef and shallots.
Hazelnut Chocolate Cheese Board Spread
Serve with ChocolatRouge Sweet Red Wine, a soft, velvety blend of red wines and natural rich chocolate flavors.
• 8 ounces blanched hazelnuts (1 3/4 cups), toasted
• 1 teaspoon coarse sea salt
• 1/2 cup confectioners' sugar
• 4 ounces 60 percent semisweet chocolate, melted
• 1/2 cup ricotta cheese
• Parchment paper
• 1/4 cup cocoa powder, for dusting
Puree 7 ounces (about 1 1/2 cups) toasted nuts and sea salt in food processor until mixture is coarse, almost paste. Add confectioners' sugar, melted chocolate and ricotta cheese, and pulse until fully combined.
Spoon mixture into round parchmentlined ramekin or container. Then cover and refrigerate for about 1 hour or until firm.
Once chilled, gently remove from ramekin and dust top with cocoa powder. Chop remaining hazelnuts and press into top of chocolate. Cut into wedges and place on cheese board.
Dark Chocolate Peppermint Trifle Cups
Serve with ChocolatRouge Milk Chocolate, made from rich cream, red wine and natural chocolate flavors.
Chocolate sponge or chocolate pound cake, cut into pieces that fit neatly into cups
• 1/4 cup granulated sugar
• 1/4 cup water
• 1/2 cup chocolate wine, such as ChocolatRouge Milk Chocolate
• 2 1/2 cups heavy cream, divided
• 12 ounces white chocolate, finely chopped
• 1 teaspoon vanilla bean paste
• 1/2 cup coarsely chopped peppermint starlight mints or candy canes
• 8 ounces milk chocolate, finely chopped
• 2 cups heavy cream
• 3 large egg yolks, room temperature
• 1 1/2 cups heavy cream
• 1/4 cup confectioners' sugar
• 1/4 cup coarsely chopped peppermint candies or candy canes
Make syrup: Bring sugar and water to a boil in small saucepan, stirring until sugar has dissolved. Add wine and cook for about 5 more minutes or until syrup consistency. Let sit.
Make mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
Whip remaining 1 1/2 cups cream and fold into chocolate mixture, then add in vanilla paste and candies. Cover and refrigerate until thickened and almost firm, about 4 hours.
Make pudding: Put chocolate into large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in separate, medium bowl. Pour hot cream in a slow, steady stream, into yolks while whisking. Pour mixture back into saucepan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve into chocolate; whisk well until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Cover and refrigerate until set, about 3 hours.
To assemble: Place 1/3 of the cake into bottom of 6 small cups (2 inches in diameter). Top cake with mousse and spoon on syrup. Top with pudding, then another layer of cake. Place remaining mousse on top; spoon with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate for several hours.
When ready to serve, whip cream with sugar. Top trifle cups with the whipped cream, and sprinkle each with peppermint candies.
|Last Updated on Thursday, 06 December 2012 05:59|