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Black Beans with Ham Hock

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Beef Tenderloin with Shallot Congnac Sauce

Prime Beef Tenderloin with a Creamy Shallot Congnac Sauce

Apple Date Chutney

Apple Date Chutney, Great to Serve as a Party Spread!

Heavenly Angel Food Cake

Angel Food Cake with Berries and Honey Greek Yogurt

 

Bitter Chocolate and Orange Fondue

Bitter Chocolate and Orange Fondue
Serves 6
If you have any chocoholics in your family or among your friends, then this fondue is a must. Fresh plumb strawberries or figs go particularly well with the chocolate. This recipe is made in a small chocolate fondue, which uses a small candle to maintain the chocolate at just the right temperature.
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Cook Time
5 min
Total Time
10 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 8 oz semi-sweet chocolate (minimum 70% cocoa solids), broken into pieces
  2. Finely grated zest of ½ orange
  3. ¾ cup heavy cream
  4. 1 TBSP unsalted butter
  5. 2 TBSP Cointreau or other orange-flavored liqueur
  6. Fruit, to serve
Instructions
  1. Put the chocolate into the fondue pot and melt over a low heat on the stove. Add the orange zest, cream and butter as the chocolate begins to melt. Keep stirring until all the ingredients are melted. Stir in the Cointreau.
  2. Transfer the fondue pot to its stand above the lit candle flame to keep it warm. Stir occasionally, if you are not serving immediately. Serve with fruit to dip into the fondue.
Notes
  1. Cooking Tips
  2. • A larger traditional Gourmande fondue set can also be used for this recipe, but remember to keep the burner flame very low to avoid burning the chocolate.
  3. • Allow approximately 2oz of dipping ingredients per person.
  4. • For a special occasion, stir in 2 TBSP of your favorite liqueur to the melted chocolate mixture. If you are serving this fondue to children, then use orange juice instead of liqueur.
  5. From The Cast Iron Way to Cook
  6. ©Copyright 2012 Le Creuset UK Ltd
Cooks Recipes http://recipe.cookswarehouse.com/

Champagne “Rose” Bonbon

Champagne “Rose” Bonbon
Add a little more sophistication to your champagne flute with the combination of lychees, fresh raspberries, and St. Germain.
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Total Time
5 min
Total Time
5 min
Ingredients
  1. 1 bottle Champagne, chilled
  2. 1 fluidounce (30 ml) St. Germain Liqeuer
  3. ¼ cup (30 g) raspberries
  4. 20 ounces (550 g) lychees in syrup
Instructions
  1. Place lychees in syrup, raspberries, and St. Germain into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10.
  4. Blend for 25 seconds.
  5. For each serving, pour 3 ounces of the blended base into a glass and top with 6 tablespoons of chilled champagne.
Notes
  1. Yield: 3 cups (720 ml)
  2. Total Time: 5 Minutes
Cooks Recipes http://recipe.cookswarehouse.com/

Walnut Beef Sliders

Walnut Beef Sliders
Serves 16
Beef sliders stuffed with walnuts and gorgonzola are a fun way to change up your typical beef slider! Recipe adapted from California Walnuts. For more information, visit walnuts.org and courtesy of Big Green Egg®.
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Ingredients
  1. • 1 tsp olive oil
  2. • 4 slices bacon, finely chopped
  3. • ½ cup finely chopped shallots
  4. • 2 cups finely chopped button mushrooms
  5. • 1 tsp salt
  6. • 1 tsp ground black pepper
  7. • 1 tsp Worcestershire sauce
  8. • 1 egg, lightly beaten
  9. • 1 lb 10% fat ground beef
  10. • 4 oz Gorgonzola (or blue cheese), divided into 16 portions
  11. • 32 California walnut halves
  12. • 16 small dinner rolls (or 2, 24-inch baguettes, sliced into 8 equal portions, then sliced horizontally)
Instructions
  1. Set EGG for direct cooking at 400°F/204°C.
  2. Heat oil in a Stir-Fry and Paella Pan (or on the stovetop in a large sauce pan) and sauté bacon until just cooked but not crisp. Add shallots and cook until translucent. Add mushrooms and continue cooking for about 5 minutes.
  3. Transfer mixture to a large mixing bowl and let cool. Add salt, pepper, Worcestershire sauce and egg to mixture. Add beef and gently mix by hand until all ingredients are incorporated, without over mixing.
  4. Divide mixture into 16 equal portions. Using the Mini Burger Basket, form into thick patties, about 1-½ inches thick and 2-½ inches in diameter, tucking a piece of cheese and 2 walnut halves into the center of each patty.
  5. Grill patties on EGG until cooked to preferred doneness. Serve in small dinner rolls or between baguette slices with desired condiments.
  6. Makes 16 sliders
Adapted from California Walnuts
Adapted from California Walnuts
Cooks Recipes http://recipe.cookswarehouse.com/