Part of the fun of the holidays is [secretly] competing against grandma on who has the better dessert. Dress up a holiday classic with this simple raspberry sauce to make any favorite, truly unique. Plus, calories don't count if it's Christmas, right?
Ebony Chocolate Trifle with Raspberry Sauce Ingredients: Brownies, cubed into small chunks Chocolate Truffles Raspberry Sauce (See recipe below.) Raspberries Whipped cream (optional) Chocolate as an additional garnish if desired Raspberry Sauce Ingredients: 2 cups fresh raspberries (1/2 pound) or 1 ¾ cup frozen thawed 1 tablespoon fresh lemon juice ½ to ¾ cup confectioners sugar 1) Puree raspberries, lemon juice and ½ cup confectioners sugar in a food processor. 2) Sweeten with confectioners sugar to taste (up to ¼ cup more). Force through a fine mesh sieve into a bowl, discarding seeds. 3) Drizzle a small amount of the Raspberry Sauce in the bottom of a dessert dish. 4) Place a truffle on top of the sauce. Put a few brownie chunks on top of the truffle. Add a handful of raspberries to bowl. 5) Drizzle more Raspberry Sauce on top of brownies and raspberries. 6) Add a dollop of whipped cream, if desired. Garnish with raspberries and chocolate.
0 Comments
Every holiday our family sits around the table and prepares gnocchi for our guests-- it's become one of our favorite family traditions! Don't forget to tag #MGroupEvents to let us know how you made this recipe one of your chef creations. Mangia!
Sage-infused Sweet Potato Gnocchi 4 - 6 servings. Ingredients: 3 medium sweet potatoes cooked, cooled, skinned (You can use a big can of sweet potatoes or yams. Drain and mash with your hands.) 2 teaspoons extra-virgin olive oil 2 cups all-purpose flour, plus extra for flouring counter and hands 1 cup freshly grated Parmigiano-Reggiano plus extra for garnish (Doesn’t have to be fresh; can be “shake” Parm if you're in a pinch) 2 egg yolks ½ teaspoon ground nutmeg 1 teaspoon salt 1 tablespoon rubbed or ground sage 2 tablespoons extra-virgin olive oil, for skillet salt and freshly ground pepper Preheat the oven to 350°F. 1) Place the potatoes on a baking sheet, drizzle with the olive oil, and season with salt. Bake in the oven for about 45 minutes. 2) Remove from the oven and set aside to cool. Remove skin, mash with fork. 3) In a bowl, combine the potatoes, flour, Parmigiano, egg yolks, salt, nutmeg and ground sage. Mix to form a uniform dough. 4) On a lightly floured surface, knead the dough and form into a ball. Divide the ball into 10 pieces. Roll each piece out into a 1-inch thick rope. 5) Using a knife, cut each rope into 1-inch pieces. Roll each piece to form barrel-shaped gnocchi. Cover formed gnocchi with a clean cloth and set aside. 6) Bring a large pot of salted water to boil. Drop the gnocchi in the boiling water and cook until the gnocchi float and are al dente. Chef's Secret Ingredients: Sauté the gnocchi with olives and prosciutto over medium heat. Garnish with additional shredded Parm. Voila! Calvados Sauce for Pork
4 servings 4 ounces butter ¼ cup celery, sliced crosswise in 1/8” slice 1 large apple, peeled and sliced – Fuji or Gala recommended ¼ cup apple cider or juice ¼ cup Calvados Brandy ½ cup chicken broth 4 tablespoons flour ¼ cup heavy cream Pinch of cayenne Salt and pepper to taste Sprig of fresh thyme Place sauce pan over medium heat. Add butter to pan and melt. Add celery, apples and thyme, toss them until they are slightly translucent. Add Calvados brandy to pan (burn off the alcohol if desired). Add flour creating a roux with the apple mixture. Slowly stir in the apple juice or cider, chicken broth and cayenne. Add cream and reduce heat to medium low. Simmer until thickened to velvety consistency. #MGroupEvents |