I created this white and dark chocolate mousse last weekend. I had some extra heavy cream at home so I wanted to create something yummy of it. I don’t advise to prepare it in case you’re on a diet. The preparation takes about 1,5 hours. Ingredients for 6 portions: The cup 150 g dark chocolate […]
A very happy holidays to all! I hope most of you are in bed sleeping off whatever happened last night (no judgment)!
I spent most of my day preparing dinner for my family. It is the second year that we did this; but it looks like it is becoming a tradition that I cook for the family on Christmas and make my own eggnog!
I totally love it –the eggnog and the tradition!
Featured above, is the honey rosemary chicken that we feasted upon.
I am hoping with the next few days off, I can get back to writing as I have slacked off the last month or so, but I did want to drop a quick note to wish everyone a happy season and a very merry New Year!
And…share my recipe for the chicken and fruit stuffing.
- 3/4 cup kosher salt
- 1/2 cup honey
- 1 tablespoon black peppercorns
- 6 sprigs fresh rosemary
- neck and giblets removed and reserved
- 1/2 cup rice (I use Basmati)
- 1 apple
- 1 pear
- 1/4 cup chopped and pitted dates
- 1/4 cup chopped and pitted figs
- 3 tablespoons of honey
- 1 teaspoon chopped rosemary leaves
- 2 tablespoons fresh cranberries
For the brine, bring 4 cups water to a boil in a saucepan. Add salt, honey, peppercorns and rosemary in a saucepan and bring to a boil, stirring to dissolve salt. Cool at room temperature, then refrigerate until needed.
Place chicken in a leak proof ziplock bag,or in a pot or container. Pour brine into the bag or container. Make sure chicken is completely submerge in brine mixture for at least two hours up until 24 hours.
When you’re ready to roast, preheat oven to 350°F, and cook rice as instructed on package. Peel, core, and chop the apple and pear. Once the rice is done, pour in a bowl, and mix in the chopped apple, pear, dates, figs, rosemary, fresh cranberries, and honey. Mix well.
Remove chicken from brine and proceed to add stuffing into the cavities.
Now some folks prefer to add the giblets into the stuffing mixture, but we prefer to cook it on the side; its up to your preference on how you cook the giblets.
Place chicken in a pan and into the oven, baste every 25 minutes. After the first hour and a half, flip the chicken so it can roast on its other side. For the 6.6 pound chicken featured here — roasting was just under 3 hours.
Enjoy! And let me know how it turns out!
This summer had been unremarkable to say the least, well unremarkable at home; around the world the streets are still colored in blood and justice.
But nonetheless, the last few weeks I’ve been thinking about making a real effort to start over. See, in the last year — I’ve lost a lot, from a relationship to weight to a career; and I made headway in some departments, but I still feel bogged down in my new environment.
It probably has something to do with the fact that both the reporter and I were thinking the same thing for 2014, and decided to get new jobs in the same field.
Hhhmmmm…Well that was surprising to say the least.
Anyways, new job, new bullshit, new goals; but really hard to argue that I’m making a fresh start when I bump into the same old faces or have to deal with same bullshit at work.
It’s like running in place.
Now I’d really like to change jobs, and even move somewhere…far. Like Europe.
Thus, I’m hoping some of my European readers can help me out and point me where to look. I’ve been wanting to visit for a long time, but I think the idea of moving and starting over there is plausible.
Like the yummy chocolate cake that I made last night, I like to do things from scratch. When I first saw “Jon” a few months ago, I didn’t say a word to him, and neither did he to me. Despite the fact that we were forced to sit next together during a public presentation (so obviously it would have been rude to kick him in the balls in front of a hundred people).
My friend says it was cold-hearted, but I’m hardcore when it comes to erasing the past and the ills it brought me. Even if it means moving or running.
Listen, I’m sick and tired of taking the train and looking up at his old station where we used to meet up. I don’t even think I’ve been down to that part of Brooklyn in over a year.
So is it better to start from scratch? Or should I just scrape the charred pieces off and eat my cake?
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This is a dense and gooey chocolate cake. Very is to make and its gluten free (no flour!)
1 ounce semisweet chocolate, chopped 1/2 cup cocoa powder
1/2 cup butter 3 eggs, beaten
3/4 cup sugar 1 teaspoon vanilla extract
I played around with the ingredients, taking away an egg, and adding a little more chocolate and less sugar. The result was a soft cake but with a stronger chocolate taste, almost to the point of having a slightly bitter aftertaste. This was fine as I paired it with salted buttercream frosting and coconut ice cream!
- Preheat oven to 300 degrees F (150 degrees C). Grease a cake pan, and dust with a little cocoa powder.
- Melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
- Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.
Salted Buttercream Frosting
1 cup confectioner’s (powdered) sugar 2 tablespoons milk or cream
1/2 cup butter (salted variety) 1/2 teaspoon coarse sea salt
1/2 teaspoon vanilla extract
1. Mix together sugar and butter. Mix on slowly until well blended and then increase speed to beat for another 3 minutes.
2. Add vanilla and cream or milk and continue to whisk for s few minutes until you reach the desired consistency. You can add more cream or milk if needed.
3. Sprinkle with sea salt after spreading over cake.
In case you need to get rid of all that extra fruit you picked this Autumn
Thanks to Mom and Dad, being the avid blueberry pickers they are, my freezer is filled with bags of the yummy, little, purple tastebombs. I put them on cereal, in my yogurt, have made blueberry scones and blueberry banana bread, but still the berries are taking over my freezer. Having a full freezer is a good thing at times, how else am I supposed to decide what to eat for dinner? The game I play now is whatever the freezer spits out (usually smashing onto my toes) is the winner.
Yes, I allow the freezer to decide what I eat.
Upon further inspection of the freezer, (as I was attempting to make room for the large hunk of beef the boy brought home from Costco) I also found I had a surplus of peaches. I wouldn’t mind the overages of frozen fruit and berries, if it weren’t for the fact…
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Need a little pick me up?! Have your cake and eat it too!
I don’t know what it is about pound cakes that’s so good….maybe it’s the in between-ness of a cake and a pastry, or the soft texture that just goes so well with milk or tea, or the variety of flavors…I don’t know. I just know that its great. And you know what else I know is great? Grand Marnier. I know this because its given me plenty of fun, in margarita shape. And because crepes suzette will always hold a special place in my heart. And because creme brulée is also one of my top-choice desserts. So a grand marnier pound cake? Why yes please! And mix it up with a ton of spices, and a dense, springy texture which will soak up the liquored up syrup, and you’ve got the richest, most delicious drunk pound cake. Which will also keep over a week, ( I know because as…
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Hhhhmmmm….try this new recipe for the New Year
A soft pretzel with a swirl of decadent pimento cheese baked right in and a frizzled cheddar top.
The steps and ingredients are the same as for making Soft Pretzel Breadsticks up until the shaping, so some of the original photos are not reproduced here. For the full set of photos, please refer to the basic recipe. If you do not already have a batch of pimento cheese prepared, there is plenty of time to whip some up while the dough is rising.
When slashing the breadsticks before baking, it is important to make acute slashes (try to keep your blade almost parallel to your work surface). If the slash penetrates the top layer of dough, the pimento cheese will bubble through while baking. It…
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