Tag Archives: dessert

Chocolate Cherry Cordial Tart

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As a new Gojee contributor, I was invited to the Gojee Potluck Dinner at their headquarters in New York City on January 12th. Unfortunately I am not able to make it. But this is what I would have brought with me if I did! The combination of cherries with chocolate, a touch of chocolate Balsamic and the flaky puff pastry crust is just delicious! Starting on Thursday, January 26, check out other potluck dishes fellow gojee contributors shared. Go to gojee.com and enter “gojeepotluck” into I Crave.  You can also follow #gojeepotluck on Twitter

Chocolate Cherry Cordial Tart

Wonderful as an afternoon treat with coffee or tea.
Add a scoop of vanilla bean ice cream  or frozen yogurt and you have a perfect dessert.

Serves 8

4 cups fresh sweet Bing cherries, pitted
1/2  cup sugar
1/4 cup port wine
1 tablespoon chocolate balsamic
vinegar (I use Fiore brand), but if not
available, use an aged Balsamic
1 teaspoon arrow root powder
(dissolved in a couple
tablespoons of the port)
2 teaspoons cocoa powder
1 sheet frozen puff pastry,
thawed (you could make your own!)
4 ounces softened cream cheese
4 ounces shaved chocolate (or
Chips)

1. Preheat the oven to 375 degrees.

2. Mix the pitted cherries with the sugar, port,
balsamic, dissolved arrow root powder, and cocoa
and put into medium saucepan. Cook over medium
heat until sauce comes to a boil. Remove cherries and boil
sauce 2 to 3 minutes longer to thicken. Remove from heat and
place cherries back into sauce and allow to rest.

3. Press the puff pastry sheet into a 9-inch shallow and greased baking dish or tart
pan.

4. Spread the softened cream cheese on the pastry. Spread the chocolate shavings
(or chips) evenly over the cream cheese. And using a slotted spoon, place the
cherries in a single layer over chocolate.

5. Bake for 35 minutes. Allow to cool at least 20 minutes before serving.

This recipe is in the Baked Goods section of my cookbook, The Art of Breakfast.

I never thought a roasted plum could look so gorgeous in photos!

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So this isn’t about Maine (though I did make this dish here in Maine and it is in my cookbook) but more about photography and how just the right lighting, contrast and reflection can make a photo pop! The shine of the glaze fascinates me, and this food is 100% natural! The plums are roasted with honey and the skins give off this beautiful pink juice. They tasted great too, by the way…

roasted plums

Ever tried homemade marshmallows?

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YOU SHOULD! You may never buy packaged mass-produced again!

This was a Martha Stewart recipe. We turned them into bite sized S’Mores :-)

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I found another food to torch! A fresh fig!!

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I halved a fresh fig, dipped it into Vanilla Bean Creme (recipe in The Art of Breakfast) and then into raw sugar and torched! Add a drizzle of the creme on top and voila, a beautiful, delicious garnish or even small bite for dessert.

Chocolate Cherry Cordial Tart, from The Art of Breakfast

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Chocolate Cherry Cordial Tart

Wonderful as an afternoon treat with coffee or tea.
Add a scoop of vanilla bean ice cream and you have a perfect dessert.

Serves 8

4 cups fresh sweet Bing cherries, pitted
1/2  cup sugar
1/4 cup port wine
1 tablespoon chocolate balsamic
vinegar (I use Fiore), but if not
available, use an aged Balsamic
1 teaspoon arrow root powder
(dissolved in a couple
tablespoons of the port)
2 teaspoons cocoa powder
1 sheet frozen puff pastry,
thawed
4 ounces softened cream cheese
4 ounces shaved chocolate (or
Chips)

1. Preheat the oven to 375 degrees.

2. Mix the pitted cherries with the sugar, port,
balsamic, dissolved arrow root powder, and cocoa
and put into medium saucepan. Cook over medium
heat until sauce comes to a boil. Remove cherries and boil
sauce 2 to 3 minutes longer to thicken. Remove from heat and
place cherries back into sauce and allow to rest.

3. Press the puff pastry sheet into a 9-inch shallow and greased baking dish or tart
pan.

4. Spread the softened cream cheese on the pastry. Spread the chocolate shavings
(or chips) evenly over the cream cheese. And using a slotted spoon, place the
cherries in a single layer over chocolate.

5. Bake for 35 minutes. Allow to cool at least 20 minutes before serving.

Recipes can be found in The Art of Breakfast, How to Bring B&B Entertaining Home

Salted Maple Caramels

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The Bangor Metro magazine decided to do a feature in their March issue for Maine Maple Sunday. They decided to interview me for their “food file” section. So I did a recipe for caramels using Maine maple syrup!

Here’s the full article

Maple Pecan Turtles

1 cup evaporated milk
1 cup pure maple syrup
3/4 cup white sugar
1/4 cup corn syrup
4 Tbs. butter
1 Tbs. pure maple extract
8 oz. chopped pecans
1/2 cup chocolate chips
Maine sea salt (optional)

Equipment needed:
Candy thermometer
quarter sheet pan (rimmed baking sheet about 9×13 or smaller)

Directions:

Line baking sheet with parchment and coat very lightly with butter or cooking spray. Spread all but 2 tablespoons of the pecans evenly and set aside.

In a 3-quart saucepan, combine evaporated milk, maple syrup, corn syrup, butter, and sugar and cook over medium-low heat, stirring occasionally. The mixture will take at least 15 minutes to get near 220°, but goes quickly from that point so keep watching. Add the maple extract and continue to cook until the caramel reaches 250° and appears dark caramel in color.

Pour the caramel over the pecans. Toss the chocolate chips over the hot caramel and let sit for 20 seconds or so. Then spread chocolate with an offset spatula to coat evenly.

Toss the remaining pecans over the chocolate. Scatter a few sprinkles of the larger grains of sea salt over the mixture. Let harden at room temperature for a few hours or place in freezer for 30 minutes. Cut into squares. Keep in air-tight container at room temperature.

For best results, Moos suggests wrapping the hearts individually in waxed paper for gifts, as they soften as they warm up.

St. Germain + Clementine + Back River Gin from Maine

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Today’s cocktail experiment involves gin, not usually my favorite spirit. But this combination is really nice. Maine’s Back River Gin, St. Germain Elderflower Liqueur, fresh Clementine juice and club soda – a very light and refreshing, not too sweet cocktail!

Chocolate Dipped Strawberries, Simple and Perfect for Valentines Day

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You can turn something simple into something special just by melting some chocolate. You can either buy melting wafers or the ready to melt containers of dipping chocolate. Use white and dark chocolate for contrast, then put some melted chocolate into a squeeze bottle to decorate!

White Chocolate Chip Blueberry Oatmeal Cookies…

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I thought I would post a blueberry recipe today since I just found a link to my blog from WildBlueberryHealthBlog.com today. They named me their #5 food blogger for us foodies infatuated with Maine!

White Chocolate Chip Blueberry Oatmeal Cookie

Makes about 36

Ingredients

1 stick butter, softened

¾ cups sour cream

1/3 cup sugar

¾ cup packed brown sugar

1 egg

1 tablespoon vanilla extract

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup medium cut oats (not quick cooking)

2 cups flour

1 cup white chocolate chips

1 cup fresh Maine blueberries (if using frozen, allow to thaw and drain completely; or you can use non-Maine blueberries if you have to)

Preheat oven to 350

Directions

In mixing bowl combine butter, sour cream and sugars in mix on medium speed until well blended. Add eggs and mix until smooth.

Add baking soda, baking powder, vanilla and salt to mixture and combine.

Fold in oats, then flour and mix until just blended. Fold in white chocolate chips.

Drop onto parchment or silicone lined baking sheet by rounded tablespoons about 2 inches apart. Bake for 10-12 minutes until puffed and barely dry to the touch. Try not to allow the cookie to brown.

These are actually soft enough to make in small muffin tins.