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
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.
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
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
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 am fascinated by the challenge of converting fruit ideas from my cookbook into the late afternoon cocktail hour. This creation was inspired from my favorite Grapefruit Brûlé with Vanilla Bean Crème from the fruit course chapter of my cookbook. It came about from the allowing the torched grapefruit to sit for quite a while – there was a leftover half and after a couple hours, I saw the juices on the plate that mixed with the vanilla sauce and the crunchy sugar top so I tasted the juice and a new cocktail was born!
- Rim the martini glass with a piece of grapefruit and dip into a plate of dark brown sugar
- Add a small handful of ice to a cocktail shaker
- Squeeze 1 large ruby red grapefruit into the shaker (it yields about a 3/4 cup)
- Add 1/2 cup vanilla vodka (I used Pinnacle, they’re in Maine)
Shake vigorously and serve in the brown sugar rimmed glass. Garnish with a slice of the ruby red grapefruit and enjoy!
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…
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.