Feb 10, 2014
We love interesting food combinations, so this Valentine’s Day we thought finding a recipe with an unexpected ingredient that just may raise your sweetie’s eyebrows might be fun. It didn’t take us long to settle on Sam Stern’s recipe – we love the concept of heat meets sweet, especially for a Valentine’s Day dessert.
Divine Chocolate asked top chefs to create chocolate cakes as part the UK’s Chocolate Week 2013 (October 13-19) celebrations. Chef Sam Stern created his Chilli-Chocolate Orange Cake – a decadent cake that we think is perfect for wooing your sweetheart on Valentine’s Day. And, if you love chocolate you owe it to yourself to spend some time browsing recipes on Divine Chocolate’s website. Oh, YUM!
Putting this cake together has been a labour of love. It’s been through a load of variations and I think this one is pretty much perfect. Customise the cake to suit you – add more chilli if you like more heat. Go for the fudge icing for a sweeter tooth or the bitter chocolate for a sophisticated taste and finish. — Sam Stern
Ingredients
150g (6 ounces) plain chocolate
½ tsp coffee granules
1 tsp chilli flakes (or more if you like), crushed
125g (9 tbsp) butter
125g (1/2 cup plus 2 tbsp) caster sugar
5 eggs, separated
75g (2/3 cup) self raising flour
1 pinch baking soda
1½ tsp baking powder
2 tbsp cocoa powder
1 tbsp rum or orange juice or water
1 tsp vanilla extract
1 tbs water
Peel of half a medium orange, finely grated
Glaze:
2 tablespoons of good orange marmalade
Fudge icing:
300g (3 cups) icing sugar
25g (1 tablespoon plus 2 teaspoons) cocoa powder
125g (9 tbsp) butter
4 tbsp of water
Bitter chocolate icing:
180g (6.5 ounces) dark chocolate
125g (9 tbsp) unsalted butter
1 tbsp golden syrup
Preheat the oven to 320°F.
Line and grease a 8 or 9 inch springform pan.
Melt the chocolate by placing the pieces in a heatproof bowl over a pan of simmering water, not allowing the bowl to touch the water. Add the coffee granules and chilli. Let the mix melt then stir with a wooden spoon. Remove bowl and leave to cool.
Cream the softened butter with the caster sugar until light and fluffy. Gently stir in the cooled chocolate and four egg yolks. Sift the flour, baking powder and cocoa powder into the bowl and then add the grated orange rind. Fold the mix gently together with a large spatula. Add the rum, vanilla and water.
Whisk 5 egg whites just until stiff peaks form. Add to the mixture by beating in the first tablespoon to loosen the consistency. Then fold the rest in very gently using a spatula. Do not over mix you want the mixture to maintain some airiness.
Pour the mix into the pan and put it in the oven for 45-50 minutes (if your oven is hot – check after 35 minutes). To test it, prick with a toothpick. It should come out clean. Remove and place on a cooling rack. Remove cake from pan after five minutes and leave to cool on a wire rack. Brush the glaze on while the cake is still slightly warm.
To make the glaze, put the marmalade into a saucepan and melt over a low heat until it’s runny. Brush this onto the cooling cake base with a pastry brush.
To make the fudge icing: combine the sifted icing sugar and cocoa powder in a bowl. Melt the butter and water and pour into the icing sugar mix. Beat until combined. It should be easily spreadable but not runny, so you might not need all the liquid. Cover the top of the cake and sides generously with the icing. Go for a smooth or a rough finish. You can decorate with cherries, grated chocolate, or chocolate curls (peel from a bar of chocolate with a potato peeler).
For the bitter chocolate icing: melt chocolate pieces over a water bath with butter and golden syrup. Pour it over the cake for a smooth finish. Let it set. Pipe sweet Valentine messages on top or decorate with cherries, or a chili pepper. Eat and enjoy!
Feb 10, 2014
So creamy, rich and delicious, Kraft’s Philadelphia Classic Cheesecake topped with cherries or fresh fruit is an easy, go-to recipe for Valentine’s Day.
Prep. time: 20 min Total time: 5 hr 45 min Serves: 16
What You Need
- 1-1/2 cups graham cracker crumbs
- 3 Tbsp. sugar
- 1/3 cup butter or margarine, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 4 eggs
Directions:
- HEAT oven to 325°F.
- MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
- BEAT cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- BAKE 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
Kraft Kitchens Tips
Reduce oven temperature to 300°F if using a dark nonstick springform pan.
Special Extra
Top with fresh fruit just before serving.
For more Valentine recipes and ideas visit: kraftrecipes.com
Jan 22, 2014
A healthy choice for game day snacking, these sweet and savoury chicken kebobs are perfect finger food and are simple to make. Prepare the day ahead and throw on the grill when guests are ready to eat!
Prep Time: 1 hour • Cook Time: 10 minutes • Total Time: 1 hour, 10 minutes • Serves 4
Ingredients
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 2 tablespoons honey
- 1 1/2 pounds boneless, skinless, chicken breasts, cut into 1-inch chunks
- Sesame seeds, for garnish
- Sliced green onions, for garnish
- long wooden skewers
Instructions
1. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
2. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
3. In a gallon size zipper plastic bag or large bowl, combine teriyaki marinade and chicken; marinate for at least 30 minutes or overnight, turning the bag occasionally.
4. Preheat grill to medium high heat.
5. Thread chicken onto skewers. Cook on grill until golden brown and cooked through, about 3-4 minutes per side.
6. Serve immediately, garnish with sesame seeds and green onion, if desired.
Tip: Make extra teriyaki marinade to use for dipping.
Jan 22, 2014
Infused with the deep roasted-in flavour of eleven spices, these Cornish Game Hens are delicious and definitely good enough for company.
Yield: 6 servings – halved game hens (or 3 if you serve whole)
Prep Time: 15 minutes • Cooking Time: 60 minutes
Ingredients:
- 3 Cornish hens (approx. 1 lb each)
- 2 lemons, cut into wedges
- 9 cloves garlic, peeled and slightly crushed
- 5 tbsp spice rub
- 3 tbsp oil
For the Spice Rub you will need:
1/4 cup paprika
2 tbsp chili powder
2 tsp garlic powder
1 tsp onion powder
1 tbsp seasoning salt
1 tsp dry mustard
2 tsp dried oregano
2 tsp dried basil
1 tsp ground cumin
1/2 tsp ground coriander
1/2 cayenne pepper
Directions:
1. In a small bowl, combine all spices and stir until combined well. Set aside.
3. Preheat oven to 425°F.
3. Place 1/3 of the lemon wedges and 3 cloves of garlic into the breast cavity of each game hen.
4. In a small bowl, mix the oil and 5 tbsp of the rub together into a paste.
5. Rub the spice paste onto the outside of each hen; coating well.
6. Place the game hens breast side on a wire rack in a large roasting pan. Cook for 45-60 minutes. Check for doneness by piercing a thigh with a knife or fork. The hen is cooked when the juices run clear, and a meat thermometer reaches a temperature of 170°F
7. Remove from oven and allow to rest for 10-15 minutes.
Serve with rice or roasted vegetables.
Jan 7, 2014
Panna Cotta is a simple, easy to make classic Italian dessert. This creamy custard is velvety smooth and when served with fresh strawberry coulis, Panna Cotta makes a sweet ending to any meal.
Ingredients:
- 1 1/2 cups milk;
- 1 (.25 ounce) envelope unflavored gelatin
- 1 1/2 cups whipping cream
- 1/4 cup white sugar
- 2 teaspoons vanilla extract
For the coulis:
- 1 quart fresh strawberries, quartered
- 2 teaspoons vanilla extract
- 1/4 cup sugar
- 1/4 cup water
Directions:
- Add the milk to a bowl and sprinkle the gelatin over the milk. Let mixture sit until the gelatin dissolves; about 5 minutes. Mix the cream and 1/4 cup sugar in a saucepan over medium heat. Stir until sugar dissolves.
- Stir in the gelatin mixture; cook and stir until the gelatin mixture is absorbed completely (about 3 minutes). Add the vanilla extract; stir and then remove mixture from heat. Pour the cream mixture into a bowl or individual molds; cover and chill for at least 4 hours.
To make the strawberry coulis: Add strawberries, 2 teaspoons vanilla extract, 1/4 cup sugar, and 1/4 cup water to a saucepan. Simmer over low heat; stirring and crushing the strawberries in the sauce until the sugar has dissolved completely and the sauce has thickened – about 10 minutes; then let it cool.
To serve: Remove chilled panna cotta from the refrigerator. Dip the bowl or molds of refrigerated panna cotta in warm water to loosen the custard. Unmold onto a serving plate and spoon the strawberry coulis over the panna cotta. Garnish with fresh berries if desired.
Dec 30, 2013
Call it superstition, call it a crock, call it what you will, but every New Year’s millions of people the world-over eat foods traditionally thought to bring good luck throughout the coming year.
In Spain and Portugal, twelve grapes are eaten at the stroke of midnight. Each grape signifies each month of the year, while the grapes symbolize round coins and the sweetness of success. In many other countries eating any round-shaped fruit is customary – oranges, grapefruit, melons, etc.
In China, Japan, and other Asian countries, long noodles are eaten for good luck. The noodles signify longevity.
In Cuba, Spain, Portugal, Hungary, and Austria, anything pig goes. It is believed because pigs never naturally move backward, and they root with their snouts in a forward-moving motion, they symbolize moving forward, or progress if you will. If you don’t eat pork don’t worry – eating anything shaped like a pig will do. Some people fashion cute pigs out of marzipan or make cookies using pig-shaped cookie cutters.
Eating a whole fish is another good luck food. Leaving the head and tail intact to ensures a good year, from start to finish.
In Greece, a pomegranate is smashed on the floor in front of the door. The scattered seeds symbolize prosperity and good fortune. In Turkey, pomegranates represent good luck for many reasons. Their red colour symbolize life and fertility; their seeds represent prosperity, and their nutritional value represents health.
Eating greens – including kale, collards and cabbage on New Year’s Day is considered lucky in Southern U.S. states and many countries in Europe. Leafy greens resemble cash in colour and appearance. Eat up! Greens are healthy too!
Many people in the Southern American states consider black-eyed peas to be the harbinger of good luck on New Years because of their penny-like appearance and abundance. But, as many Bermudians will tell you, black-eyed peas are also a traditional favourite New Year’s food on ‘de rock’ too! Can you taste the Peas n’ Rice?
Said to be eaten for luck since the Roman times, Italians traditionally eat lentils on New Years Day. The coin-shaped legumes are considered lucky in both Brazil and Italy, and in Italy, a popular New Year’s meal in Italy is Cotechino con Lenticchie (green lentils with sausage).
Resembling gold in colour, cornbread is another New Year’s goody. We love cornbread anytime of the year, but bake up a batch for New Year’s – it’s the perfect side for Split Pea & Ham or our Lentil Soup. Try this deliciously moist and sweet cornbread recipe from allrecipes.com – Grandmother’s Buttermilk Cornbread. With a Five-Star Rating and thousands of reviews, this cornbread is worth baking!
Lentil Soup
Ingredients:
- 2 tablespoons olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
1 (14 1/2-ounce) can diced tomatoes
16 oz. lentils (about 1-1/4 cups)
11 cups chicken broth (regular or low-sodium)
4 to 6 fresh thyme sprigs
2/3 cup elbow pasta
1 cup shredded Parmesan cheese
Salt and black pepper
Directions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes – including juice. Simmer about 8 minutes, stirring occasionally, just until the tomatoes begin to break down. Add the lentils and stir. Add the chicken broth and the thyme sprigs. Bring to a boil over high heat and then cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
- Stir in the pasta. Simmer until the pasta is tender but al dente, about 8 minutes. Season with salt and pepper, to taste.
- To serve: ladle the soup into bowls and sprinkle with the Parmesan cheese.
