Founder’s Fizz

It’s Springtime and it makes me want to start fixing cocktails to celebrate the nice weather. I just came across a delicious-sounding drink that I thought I’d share with you. It’s main ingredient is Sandeman Founders Reserve Porto. For those of you who aren’t familiar with Sandeman, it’s the world’s leading port and sherry company.

Sandeman is also encouraging Facebook fans to enter their own carbonated concoctions in the Sandeman CO2 Cocktail Challenge for the chance to win a trip for two to Tales of the Cocktail 2013. How neat a trip would that be!?

Ingredients:

  • 2 oz. Sandeman Founders Reserve
  • 1/2 oz. Ballentine’s Blended Scotch Whisky
  • 3/4 oz. blood orange juice
  • 3/4 oz. sweet honey-cucumber water (honey that has been diluted with water that has cucumber slices marinating in it)
  • Cucumber slice for garnish

Directions:

  1. Add ingredients to your carbonator of choice and carbonate. Then pour over ice into a tall glass.

Cheers,

Veronique

 

Divine Squares

Divine Squares

divine-squaresWhen I was a young kid growing up in Quebec, my mom and my friends’ moms tried to outdo each other by making scrumptious treats for our birthday parties. Not only were the birthday cakes over-the-top, but moms typically sent kids home with baked treats that they wanted to be sure other moms checked out an envied.

One of my friend’s mom out-shined all the other moms’ baked treats, and I’ve perhaps never had a better baked treat, than her Divine Squares.

The buttery base is chewy, the caramel layer is gooey and decadent and the chocolate topping provides just a bit of chocolaty crunch that’s hard to resist.

These could become the best treats you’ll ever make.

Crust

Crust

Crust Ingredients:

  • 5 Tbsp. butter, melted
  • ½ cup all-purpose flour
  • ¼ tsp. baking soda
  • Pinch salt
  • 1/3 cup light brown sugar
  • ¾ cup Rice Krispies
Caramel

Caramel

Caramel Layer Ingredients:

  • ½ cup butter
  • 1 14-ounce can of condensed milk
  • ½ cup light brown sugar
Chocolate Topping

Chocolate Topping

Chocolate Topping Ingredients:

  • ½ cup semi-sweet chocolate chips
  • 1¼ cups Rice Krispies

Crust Directions:

  1. Preheat oven to 350 degrees.
  2. Combine all the crust ingredients in a medium bowl. Once the butter has been absorbed, press the mixture onto the bottom of an 8×8 pan.
  3. Bake for 10 minutes.

Divine SquaresCaramel Layer Directions:

  1. In a medium saucepan over medium-high heat, bring the caramel layer ingredients to a boil. Reduce heat to medium and cook the mixture for 5 minutes, stirring frequently.
  2. Pour the caramel over the baked crust.

Chocolate Topping Directions:

  1. Melt the chocolate chips by microwaving them for 30 seconds. After stirring the chips, if they’re not quite melted, return to the microwave for 15 seconds. Add the Rice Krispies to the chocolate and stir gently to coat.
  2. Sprinkle the chocolate Rice Krispies over the caramel mixture to mostly cover the caramel.
  3. Allow to cool for an hour then refrigerate at least 12 hours.

Makes 12 squares.

Hasselback Potatoes

Hasselback Potatoes

Hasselback PotatoesHasselback potatoes seem to be everywhere on Pinterest lately (are you following my boards on Pinterest?) and I loved the concept so I decided to use leftover cheeses from a recent cheese course to create my own version.

The accordion-fanned potatoes get their name from the Stockholm, Sweden restaurant that first served them – Restaurant Hasselbacken. While I use Cabot Seriously Sharp Cheddar and some aged Swiss cheese in this version, any kind of flavorful, melty cheese would work.

Ingredients:

  • 4 baking potatoes (I used Russets)
  • 1 stick of butter, very cold and cut into 16 slices
  • 1 8-ounce bar of cheese, cut into 16 slices
  • 1 tsp. kosher salt
  • 4 Tbsp. olive oil
  • 4 Tbsp. sour cream (optional)

Hasselback Potatoes 2Directions:

  1. Preheat oven to 400 degrees.
  2. Scrub the potatoes and pat them dry with paper towels.
  3. Using a sharp paring knife, carefully slice the potatoes very thinly, without cutting all the way through.
  4. Tuck butter and cheese slices into each of the slits in the potatoes. Sprinkle each potato with salt and drizzle with olive oil.
  5. Place the potatoes in a baking pan, cover with aluminum foil and bake for about 60 minutes or until tender. Remove the foil, baste potatoes with any butter that sits at the bottom of the pan and bake for an additional 15 minutes to crisp up the potato skins.
  6. Remove the potatoes from the oven and serve with sour cream (optional).

Makes 4 servings.

Chocolate Bundt Cake with Chocolate Ganache

Chocolate Bundt Cake with Chocolate Ganache

Chocolate Bundt Cake SliceA couple weeks ago, the nice people at Laura Secord, Canada’s largest Chocolatier, sent me a gift basket (read about it here). In the basket were premium-quality semi-sweet chocolate chips that I decided to use to bake a cake worthy of Laura Secord’s 100th anniversary.

Cake Ingredients:

  • 2 ½ sticks butter, softened, divided
  • 2 ¼ cups all-purpose flour, divided
  • 1/3 cup Dutch-processed cocoa powder
  • 1 cup water
  • 1 tsp. kosher salt
  • 1 ¾ cups granulated sugar
  • 1 ½ tsp. baking soda
  • 2 large eggs
  • ½ cup sour cream
  • 1 tsp. pure vanilla extract
  • 4 ounces semi-sweet chocolate chips

Ganache Ingredients:

  • 8 ounces semi-sweet chocolate chips, divided
  • 2 Tbsp. butter, softened
  • ½ cup whipping cream

Chocolate Bundt CakeCake Directions:

  1. Preheat oven to 350 degrees.
  2. Using ½ stick of butter, completely coat the inside of a 10-12 cup Bundt cake pan. Using ¼ cup of flour, completely cover the butter in flour.
  3. Add the 2 sticks of butter, cocoa powder, water and salt to a small saucepan over medium heat. Stirring constantly, cook the mixture until melted and combined. Set aside.
  4. Whisk together the 2 cups of flour, the sugar and the baking soda in a large bowl. Add the butter/cocoa mixture to the flour mixture and whisk to incorporate. Add the eggs, one at a time, whisking after each one, until fully incorporated. Add the sour cream and the vanilla and whisk until smooth.
  5. Pour the cake batter into the Bundt pan. Sprinkle the chips in the batter around the cake and push them down towards the center, not allowing them to touch the pan walls. Bake for 40-50 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
  6. Remove the cake from the oven and cool in the pan for 20 minutes. Gently remove the cake from the pan and place on a wire rack to cool completely.

Ganache Directions:

  1. Add 6 ounces of chocolate chips and the butter to a heat-proof bowl. Heat the cream in a heat-proof bowl in the microwave for 2 minutes. Add the cream to the chocolate and butter and whisk until fully melted and smooth. Allow to cool for 2 minutes until the mixture has thickened slightly.
  2.  Pour the ganache over the top of the cake, allowing it to drip down the sides of the cake.
  3. Sprinkle the remaining chips over the ganache.

Serves 10.

Chocolate Éclair Squares

Chocolate Éclair Squares

Eclair Bars 2Gooey éclair yumminess that you can eat with a fork!? Brilliant. Don’t feel like making pudding and whipped cream from scratch, no issues, just take a look at the “notes” section for shortcuts.

Pudding Mixture Ingredients:

  • 2 cups milk
  • 1/2 cup white sugar
  • 3 Tbsp. cornstarch
  • 1/4 tsp. salt
  • 1 tsp. pure vanilla extract
  • 1 Tbsp. butter
  • 2 cups of heavy or whipping cream

Chocolate Topping Ingredients:

  • 1/3 cup cocoa
  • 1 cup granulated sugar
  • 1/4 cup milk
  • 1 stick butter
  • 1 tsp. pure vanilla extract

Assembly Ingredients:

  • 1 – 14.5 ounce package of Graham crackers

Eclair BarsPudding Mixture Directions:

  1. Heat the milk in a medium saucepan over medium heat until it begins to simmer, about 2 minutes.
  2. Combine the sugar, cornstarch and salt in a medium bowl. Add the sugar mixture to the hot milk stirring well until fully incorporated. Cook the milk mixture, stirring often, until thick enough to coat the back of a spoon, about 3-4 minutes. Don’t allow to boil.
  3. Remove the pudding from the stove and add the vanilla and butter.
  4. Pour the pudding into a bowl, place a sheet of plastic wrap on the surface of the pudding and refrigerate for 30-60 minutes.
  5. In the bowl of an electric mixer, whip the cream until stiff, about 4 minutes.
  6. Gently fold the whipped cream with the pudding until fully homogenous.

Chocolate Topping Directions:

  1. In a medium heavy saucepan, bring the cocoa, sugar and milk to a boil. Allow the mixture to boil for 1 minute, stirring constantly. Remove from the stove and cool for one minute.
  2. Add the butter and vanilla to the chocolate mixture and stir until the butter is completely melted.

Assembly Directions:

  1. Place Graham crackers in a single layer on the bottom of a 9” x 13″ pan. Break crackers as need to cover the surface.
  2. Spoon and spread half of the pudding mixture over the Graham crackers. Add another layer of Graham crackers over the pudding then top with another layer of pudding then Graham crackers.
  3. Pour chocolate mixture over the top layer of Graham crackers.
  4. Refrigerate at least 12 hours.

Notes: If you want to skip a few steps, simply use two (3.5 ounce) boxes vanilla instant pudding mixed with 3 cups of milk to create the pudding then add a 12-ounce container or thawed whipped topping instead of whipping cream.

Makes 6-8 portions.

Extreme Peanut Butter Cookies

Extreme Peanut Butter Cookies

Extreme Peanut Butter CookiesMy friend Kim was once again willing to share one of her tasty cookie recipes with me so I can loop all you peanut butter aficionados in on this simple recipe.

Ingredients:

  •  1 cup butter, softened
  • 1 cup peanut butter
  • 1 cup granulated sugar
  • 1 cup packed brown sugar or ½ cup honey
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 eggs
  • 1 tsp. vanilla
  • 2 ½ cups all-purpose flour
  • 1 8-ounce bag of bite-sized Reese’s mini peanut butter cups

Directions:

  1. Preheat oven to 375 degrees F.
  2. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium-high speed for 30 seconds.
  3. Add the granulated sugar, brown sugar, baking soda and baking powder and 1 cup of the flour. Beat until combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla until combined. Beat in remaining flour. Stir in mini peanut butter cups.
  4. Shape dough into 1½ inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool.

Makes about 36 cookies.

Michael Psilakis Gyro Spiced Sliders

Michael Psilakis Gyro Spiced Sliders

Gyro Spiced SlidersI sampled these sliders at the Morristown Buick Discovery Tour event last weekend. These are by far the most flavorful sliders I’ve ever had and a very good example of how delicious Michael Psilakis’ food is.

Gyro Slider Spice Ingredients:

  • 12 tbsp. Cumin
  • 2 tbsp. Coriander
  • 8 tbsp. Yellow Mustard Seed
  • 2 1/2 tsp. Cloves
  • 2 tbsp. Black Cardamom
  • 4 tbsp. Fennel
  • 2 tbsp. Cinnamon

Tsatziki Ingredients (makes one pint):

  • 1/2 English cucumber, peeled
  • 5 cloves garlic, smashed and finely chopped
  • 1/2 cup distilled white vinegar
  • 2 shallots, thickly sliced
  • 1/2 cup fresh dill
  • 1 1/4 cups strained Greek yogurt
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. fresh lemon juice
  • Kosher salt and cracked black pepper

Gyro Slider Ingredients:

  • 12 2-ounce beef patties
  • 12 slider potato rolls
  • Extra virgin olive oil
  • Salt & pepper
  • 12 cornichons (optional)
  • 12 frilly toothpicks

Gyro Slider Spice Directions:

  1. Combine all spices in mixing bowl, transfer to airtight container.

Tsatziki Directions:

  1. Cut the cucumber into very small pieces, even dice. Transfer to a mixing bowl.
  1. In a food processor, combine the garlic, vinegar, shallots, and dill. Pulse until finely chopped, but not pureed.
  2. Add the mixture to the cucumbers; add the yogurt. Fold together with a rubber spatula, adding the olive oil and lemon juice.
  3. Season liberally with kosher salt and pepper, starting off with 1 tablespoon salt.
  4. You can store the Tsatziki in a covered, clean jar in the refrigerator for up to one week.

Gyro Slider Directions:

  1. Preheat a large cast iron skillet on medium high heat and coat bottom of pan with olive oil.
  2. Season sliders on both sides with salt and pepper and dredge sliders in Gyro Slider Spice mixture.
  3. In small batches of 3-4 patties sear sliders for approximately 1 minute per side. Allow to rest once cooked.
  4. Remove excess grease with paper towel and repeat until all sliders are cooked.
  5. To serve, place each slider on bottom of potato roll and top with dollop of Tsatziki sauce and cover gently with bun top and cornichon. Spear with toothpick.

Makes one dozen sliders.

Chocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownies

Cookie BrowniesI’ve been seeing a few cookie brownies recipes popping up on Pinterest and decided to use my Ghirardelli Dark Fudgy Brownies and my Crispy Chewy Triple Chip Cookies to make my own creation.

Ingredients:

Cookie Brownies 2Directions:

  1. Make the brownie batter according to the recipe then pour the batter into a greased 8×8 pan.
  2. Make the cookie dough according to the recipe and instead of scooping onto baking sheets, drop cookie dough by the tablespoons onto the brownie batter. Cookie dough should cover most of the surface of the brownies. Using a knife, gently push the cookie dough into the brownie batter. Cookies should not be covered in batter.
  3. Bake 30-35 minutes. Cool completely and cut into squares.

Makes 16 cookie brownies.

30-Minute Chicken Tortilla Soup

30-Minute Chicken Tortilla Soup

Tortilla SoupMy guy loves chicken tortilla soup and orders it anytime it’s on the menu at a restaurant. Me, I love the tangy lime and cilantro flavors of this soup but not the quick-to-turn-limp tortillas floating in the soup. Compromise – tortilla chips served on the side that can be added to the soup…or not. I’ve made this with leftover roast chicken and store-bought rotisserie chicken and don’t see much difference.

Ingredients:

  • ¼ cup vegetable oil
  • 1 medium onion, chopped into small dice
  • 1 medium jalapeno peppers, chopped into small dice
  • 2 garlic cloves, minced
  • ½ tsp. each, salt, pepper, chili powder and cumin
  • Pinch cayenne pepper
  • ½ cup chopped cilantro
  • 48-ounce can chicken broth
  • 28-ounce can chopped tomatoes
  • ½ cup fresh lime juice
  • 1 small plain deli chicken, meat pulled off the bones and shredded
  • Diced avocado, optional
  • Tortilla-style chips, optional

Direction:

  1. Over medium-high heat, in a large heavy saucepan, heat oil for 30 seconds. Reduce heat to medium and add the onion and jalapeno pepper and cook for 5 minutes, until vegetables have softened, stirring frequently.
  2. Add the garlic, salt, pepper, chili powder, cumin, cayenne and cilantro. Cook for 2 minutes, stirring frequently.
  3. Add the broth, tomatoes, lime juice and chicken and simmer for 20 minutes.
  4. When ready to serve, pile some shredded chicken in the center of a bowl and ladle soup around it. If using, serve with a side or avocado and tortilla chips.

Makes 6 servings.

Easy Flourless Chocolate Cake

Easy Flourless Chocolate Cake

Flourless Chocolate CakeI love a richly-chocolaty cake. This cake doesn’t have fancy frosting or 3 cake layers, it’s simply dense, moist chocolate decadence. Yeah, I know I’m calling it “flourless” when it has a tablespoon of flour in it – what can I say?

Ingredients:

  • 1 Tbsp. butter, softened
  • 1 Tbsp. cocoa powder
  • 3 large eggs, separated
  • 1 tsp. granulated sugar
  • 4 Tbsp. butter, cut in a few pieces
  • 3 ½ ounces bittersweet chocolate, chopped
  • ½ cup plus 1 Tbsp. powdered sugar
  • ½ cup almond flour*
  • 1 Tbsp. all-purpose flour

Flourless Chocolate Cake SliceDirections:

  1. Preheat oven to 350 F degrees.
  2. Butter an 8-inch fluted tart pan with a removable bottom and dust with cocoa powder.
  3. In the clean bowl of an electric mixer, beat the egg whites with the teaspoon of sugar until medium-stiff peaks form, about 3 minutes.
  4. In a medium bowl, microwave the butter and the chocolate for 60 seconds, stirring after 30 seconds. If the chocolate isn’t fully melted after 60 seconds, heat for up to an additional 30 seconds, stirring after 15 seconds.
  5. Using a hand whisk, add the egg yolks, one at a time, to the chocolate mixture. Add the ½ cup powdered sugar, the almond flour and the all-purpose flour to the chocolate mixture and whisk to fully combine.
  6. Gently whisk 2 tablespoons of the egg whites into chocolate mixture to lighten it. Using a rubber spatula, gently fold the remaining egg whites into the chocolate – do not over mix as the batter will deflate.
  7. Pour the batter into the tart pan and bake for 16 – 18 minutes or until a toothpick inserted in the center of the cake comes out mostly clean with a few moist crumbs. Let the cake cool for 15 minutes then loosen it out of the tart pan. Dust with powdered sugar.

Serves 8.

Notes: Almond flour should be relatively easy to find at your local grocery store, but if not, don’t fret! Here’s an easy way to get ½ cup of almond flour for this recipe: Add 1 cup of whole, unsalted almonds to a small food processor and pulse until the almonds are very finely ground. Push the ground almonds through a fine sieve.