12 oz bittersweet or semisweet chocolate, finely chopped
2 cups toasted walnut, pecan, macadamia, or other nuts, chopped, optional
10 tbsp unsalted butter, at room temperature
1 tbsp pure vanilla extract
20 large marshmallows
4 cups sugar
2 5-oz cans evaporated milk
Lightly grease a baking sheet with butter and set aside.
Mix the chocolate pieces, nuts, butter and vanilla in a large bowl. Keep aside.
In a heavy bottomed saucepan, bring marshmallows, sugar and evaporated milk to boil. Boil for 6 minutes, stirring continuously.
Remove from heat and pour the marshmallow mixture immediately into the chocolate. Beat continuously until it is creamy.
Pour the fudge into the baking sheet spreading evenly with a wooden spoon.
Let cool for at least 1 hour before cutting and serving.
12 ounces semi-sweet or bittersweet chocolate
2/3 cup heavy cream or nondairy whipping cream
2 tablespoons Dutch processed cocoa powder
2 tablespoons powdered sugar
3 tablespoons finely chopped unsalted pistachios, almonds, or hazelnuts
Chop the chocolate finely in a food processor and transfer to a bowl.
In a small heavy saucepan, bring the cream to a rolling boil over medium heat. Pour the cream over the finely chopped chocolate.
Stir the mixture gently with a wooden spoon to melt the chocolate. Do not whisk or stir too rigorously, doing so will incorporate air. Cover and chill for about 2 hours or until firm.
Place a parchment paper on a baking sheet. Using a melon baler or ice-cream scoop, drop the chocolate mixture on to the baking sheet in rounded shape. Freeze for 20 minutes or until firm.
In 3 separate shallow bowls, place the cocoa, powdered sugar and chopped nuts. Divide the balls into thirds and roll each third in the cocoa, powdered sugar and chopped nuts. Using your palms form perfect round shape and place then in a parchment lined container in a single layer.
You may roll them again in cocoa, powdered sugar or nuts if needed.
Cover and refrigerate for up to 10 days.
¾ cup whole skin-on almonds
12 ounces dark chocolate (60 percent to 70 percent cocoa)
½ teaspoon pure vanilla extract
1/3 cup dried tart cherries, coarsely chopped
Preheat oven to 350°F.
Line a baking sheet with parchment paper. Toast ¾ cup whole almonds with skin for about 8 to 10 minutes or until they are fragrant and light gold. Set aside to cool completely and transfer to a bowl.
Fill a medium saucepan with water to measure 1 inch and bring to simmer over medium heat. Set a heatproof bowl over the saucepan. Make sure that the water does not the touch the bottom of the bowl. Put 10 ounces of dark chocolate in the bowl and stir continuously until smooth. Add the vanilla extract, the toasted almonds and the cherries and mix well.
Pour into the baking sheet, spreading evenly to form a ¼ inch thick layer.
Refrigerator for 1 hour or until firm. Break into pieces and serve.
10 tablespoons unsalted butter, plus extra for greasing
2 tablespoons of your favorite honey
3 extra-large free-range eggs
2/3 cup superfine sugar
1 cup self-rising flour, plus extra for dusting
3 ½ oz dark (70% cocoa solids) chocolate, chopped into very small pieces
In a small saucepan, melt the butter and honey for about 8 minutes or until syrupy. Set aside to cool.
Whisk eggs and sugar using a hand held or stand mixer for 8 minutes or until the volume has tripled.
Carefully blend in the flour, then the butter mixture. Let cool. Stir in the chopped chocolate into the batter and let chill for two hours in the refrigerator.
Preheat the oven to 375°F. Prepare the madeleine molds with butter and flour. Pour a teaspoonful of the batter into each mold and bake until firm to touch and golden brown, about 15 minutes.
2 medium zucchini, halved lengthwise
1 medium Japanese eggplant, halved lengthwise
1 red bell pepper, cut into 1-inch-wide strips
1 red onion, peeled, cut into 1/2-inch-wide wedges (leave root end intact)
2 medium tomatoes, halved crosswise
2 tablespoons olive oil
6 skinless boneless, organic chicken breast halves (about 3 pounds)
1/3 cup thinly sliced basil
1 ½ teaspoons red wine vinegar
Prepare grill and set on medium high heat.
Combine the first 5 ingredients in a large bowl. Add oil and sprinkle with salt and pepper. Toss to coat evenly.
Grill vegetables for 4 to 7 minutes or until tender and slightly charred. Remove to a cutting board.
Put chicken breast in the same bowl and coat with the remaining oil in the bowl. Sprinkle salt and pepper on the chicken. Grill chicken, covered for 6 minutes on each side or until cooked through. Set aside.
Coarsely chop the vegetables and remove to another bowl. Add basil and vinegar. Toss to coat evenly. Season with salt and pepper if needed.
Slice chicken to ½ inch thick slices, crosswise.
Serve hot with ratatouille.
1 blood orange, Cara Cara orange, or regular orange
½ cup 1/3-inch cubes avocado
1/3 cup chopped red onion
2 teaspoons minced red jalapeño
2 teaspoons fresh lime juice
2 teaspoons olive oil
2 6-ounce mahi-mahi fillets
Cut peel and white pith of the orange using a small sharp knife. Carefully cut between membranes to release the sections – work over a small bowl. Add avocado, onion, and jalapeno to the oranges in the bowl and mix gently. Add lime juice and blend gently but completely.
Add salt and pepper to the salsa as desired.
In a heavy medium sized skilled, heat oil over moderate heat. Sprinkle salt and pepper on the fish. Add fish to the skillet. Sauté about 5 minutes per side or until it is brown and cooked through.
Serve fish with salsa.