Dreamy Chocolate Fondue
Nothing says the holidays like delicious sweet treats dipped in Kahlua-infused fondue! The Kahlua and caramel add a rich warmth to this classic dessert.
- 16 oz. Chocolate (milk, dark or semi-sweet)
- ¾ c. Heavy Whipping cream
- ¼ c. Caramel Topping
- 2 T. Frangelico, Amaretto, Kahlua, Chambord, or liqueur of choice
Place all ingredients in a non-reactive sauce pot over low heat.
Stir constantly until the mixture is melted and smooth.
Do not allow to boil or bubble.
Serve with assortment of dippers:
- Maraschino cherries
- Mandarin oranges
- Graham crackers
- Animal cookies
- Pound cake
- Angel food cake
8 to 10 fresh mint leaves
6 to 8 fresh cherries, pitted
1 T. sugar
juice of half a lime
1 1/2 to 2 oz. white rum
4 ice cubes
In a sturdy glass or a cocktail shaker, combine the mint leaves, cherries and sugar. Using a muddler, crush the ingredients to release their flavors and dissolve the sugar a bit. Add the lime juice and rum.
If using the shaker, add a few ice cubes, cover the shaker and give it a good long shake. Then, pour the mixture through the strainer into a glass with more ice and top with some sparkling water.
If you’re preparing the drink in the glass, just give it a stir and add the ice cubes. Top with some sparkling water.
Garnish with some additional mint leaves, fresh cherries or lime slices.
The Perfect Scoop, David Lebovitz
1 cup, almonds, toasted and finely chopped
1 tablespoon water
4 tbsp butter, salted or unsalted butter, cut into pieces
1/2 cup granulated sugar
2 tbsp packed light or dark brown sugar
1/8 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 cup chocolate chips, or 3 oz bittersweet or semisweet chocolate, chopped
Using half of the chopped almonds, form an 8-inch circle in an even layer on an ungreased baking sheet.
Fit a small, heavy-duty saucepan with a candy thermometer, then add the water, butter, granulated sugar, and brown sugar, mixing them together. Have the baking soda and vanilla measured and ready.
Cook the mixture over medium heat, stirring as little as possible. When the mixture reaches 300F, remove the pan from the heat and immediately stir in the baking soda and vanilla. Mix just until combined; don’t overstir.
Right away, pour the hot toffee mixture over the circle of almonds on the baking sheet. Using as little movement as possible, spread the toffee to cover the circle.
Scatter the chocolate pieces over the toffee and wait 2 minutes to allow them to melt. Use a spatula to spread the chocolate into an even layer, then scatter the remaining chopped almonds on top, pressing them into the chocolate. Cool completely until the chocolate is firm. Depending on the temperature of your kitchen, you may need to cool it in the refrigerator. Remove it once the chocolate has hardened.
We’re back on our food holidays for 2014 bringing you recipes daily.
In honor of National Apricot Day:
“Apricot and White Chocolate Coffee Cake”
- 2cups biscuit baking mix
- 2 TBSP sugar
- 1 egg
- 2/3 cup 2% milk
- 2 TBSP canola oil
- 1/2 cup white baking chips
- 1/2 cup apricot preserves
For the topping:
- 1/3 cup biscuit baking mix
- 1/3 cup sugar
- 2 TBSP cold butter
- In a large bowl, combine the biscuit mix and sugar. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Fold in chips. Pour into a greased 9-in. round baking pan.
- Drop preserves by teaspoonfuls over batter. Cut through batter with a knife to swirl the preserves.
- For topping, combine biscuit mix and sugar in small bowl; cut in butter until crumbly. Sprinkle over batter.
- Bake at 400° for 20-25 minutes or until golden brown. Serve warm. Yield: 12 servings.
“Fresh Apricot Salsa”
- 1 pound firm-ripe apricots, pitted and chopped
- 1 red bell pepper, stemmed, seeded and chopped
- 2 fresh jalapeño chilies, stemmed, seeded, and chopped
- 2 tablespoons minced fresh cilantro
- 2 tablespoons lime juice
Mix apricots with bell pepper, jalapeños, cilantro, and lime juice. Season to taste with salt.
“Iced Louisiana Apricot Tea”
4 orange pekoe tea bags
2 sprigs fresh rosemary
1 quart water, just-boiled
1 1/3 cups apricot nectar
6 fresh apricots, halved, pitted, sliced
12 ounces sparkling water
12 ice cubes
In a heatproof pitcher, pour just-boiled water over the tea bags & rosemary, & let steep for 10 minutes before removing & discarding the tea bags.
Let tea cool, then chill in the refrigerator for 1 hour before removing & discarding the rosemary.
Stir in the apricot nectar & apricots & pour into 6 tall glasses with 2 ice cubes in each glass. Top each drink with some of the sparkling water & ENJOY!