Black Forest Trifle

Black Forest Trifle

5

1 package chocolate cake mix

¾ cup water

1 package chocolate pudding mix

2 cups milk

16-ounce package frozen pitted cherries

2 cups whipped cream

chocolate curls

1. Preheat oven to 375°F.

2. Prepare cake mix according to package directions, using 3/4 cup water.

3. Let cake cool in pan; remove from pan, and cut into cubes.

4. Prepare pudding mix according to package directions, using the milk; chill at least 30 minutes.

5. Thaw cherries, reserving 1/4 cup juice.

6. Combine cherries and juice.

7. Place half of cake cubes in a 3-quart trifle bowl or individual smaller bowls.

8. Spoon half of the cherries over cake; spread 1 cup pudding over cherries, and top with half of whipped cream.

9. Repeat layers.

10. Garnish with chocolate curls.

11. Cover and chill at least 8 hours.

Fruit Spring Rolls

Fruit Spring Rolls

8 strawberries, thinly sliced

1 kiwis, thinly sliced

1 banana, thinly sliced

1 mango, cut into matchsticks

1 apple, cut into matchsticks

¼ lemon

1 cup baby spinach

6 rice paper wraps

6 sprigs of mint

2 tablespoons unsalted butter

¼ cup packed brown sugar

¼ cup heavy cream

1 teaspoon pure vanilla extract

Pinch of sea salt

¼ cup heavy cream

¼ cup semisweet chocolate chips

1. Drizzle some lemon juice over the apples to prevent from browning.

2. In a large pot, add warm water and soak the rice paper wraps for about 20-30 seconds, turning it as you’re turning the steering wheel.

3. The wrap should be pliable, but still slightly firm, as it will soften while you put the filling.

4. Put the rice paper wrap smooth side down and arrange the fruits on one-half of the wrap and place a sprig of mint.

5. Fold in the nearest end over the filling, fold in 2 sides of the wrap, and then tightly, but carefully roll it.

6. To prepare the caramel sauce for dipping, place the butter and sugar in a saucepan over medium heat.

7. Melt the butter and stir until the sugar is dissolved.

8. Add heavy cream and cook for about 5 minutes, whisking frequently.

9. Add vanilla extract and salt.

10. To make the chocolate sauce for dipping, heat the heavy cream in the microwave for 30 seconds or so.

11. Pour it over chocolate chips and let it stand for a minute.

12. Stir until smooth.

Warm Chocolate and Caramel Cakes

Warm Chocolate and Caramel Cakes

5

butter softened

2 cups caramel sauce or dulce de leche

1 1/2 cups sifted cake flour

1/3 cup Dutch-process cocoa

1 teaspoon baking soda

1 cup sugar

1/2 teaspoon salt

1 cup strong brewed black tea, warm

1/3 cup olive oil

1 1/2 teaspoons vanilla extract

1 tablespoon aged balsamic vinegar

caramel sauce garnish

whipped cream garnish

1. Generously coat six 6-ounce ramekins with softened butter.

2. Chill in the freezer for about 10 minutes, and brush with a second coat of butter.

3. Pour 3 tablespoons caramel sauce into the bottom of each ramekin and transfer to the freezer for 1 hour.

4. Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside.

5. Stir the tea, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.

6. Fill each ramekin with 1/3 cup of batter.

7. Bake at 400F until the cake is set and a toothpick inserted in the center comes out clean, and the caramel has bubbled up against the sides, about 20 minutes.

8. Garnish with extra caramel sauce and whipped cream, optional.

Pear Pecan and Goat Cheese Pizza

Pear Pecan and Goat Cheese Pizza

1 red pear, cored and thinly sliced

¼ cup crumbled goat cheese

¼ cup chopped pecans

¼ cup thinly sliced red onion

1 tablespoon fig vinegar or balsamic vinegar

2 tortillas

olive oil

arugula, optional 

3

1. Place a tortilla on a shallow baking pan, drizzle olive oil on it and place the other tortilla on top; top evenly with sliced red pear.

2. Sprinkle with goat cheese, chopped pecans, and sliced red onion.

3. Bake 8 minutes or until pears are tender.

4. Drizzle with fig vinegar or balsamic vinegar.

5. Can garnish with arugula scattered on top of the pizza.

6. Cut into 8 slices.

Greek Lemon Rice Soup

Greek Lemon Rice Soup

5

4 cups vegetable broth

1/3 cup white rice

1 1/2 cups silken tofu

1 tablespoon olive oil

1/4 teaspoon turmeric

1/4 cup freshly squeezed lemon juice

2 tablespoons chopped fresh dill

1/4 teaspoon freshly ground pepper

5

1. Bring broth and rice to a boil in a large saucepan. 

2. Reduce heat to a simmer and cook until the rice is very tender about 15 minutes.

3. Carefully transfer 2 cups of the rice mixture to a blender.

4. Add tofu, oil, and turmeric; process until smooth.

5. Whisk the tofu mixture, lemon juice, dill, and pepper into the soup remaining in the pan.

6. Heat through.

Chive and Brie Frittata

Chive and Brie Frittata

A simple yet delicious breakfast, brunch, or lunch.

2 tablespoons butter, melted

10 eggs

kosher salt and black pepper to taste

dash of nutmeg

dash of cayenne

6 ounces brie cheese, chopped

chives, ones with chive flowers are best

3

1. Preheat the oven to 350°F.

2 .Melt the butter in a hot oven proof skillet over low heat.

3. Whip the eggs until light and fluffy with salt, pepper, nutmeg, and cayenne.

4. Pour the eggs into the skillet and dot with chunks of the brie.

5. Lay the chives around the top

6. Cook until the bottom and sides are just set up, about 5-6 minutes over low heat.

7. Transfer to the oven and bake until the eggs are set up and fluffy, this should be about 15-20 minutes.

8. Let cool slightly and then flip out onto a cutting board and slice to serve. 

Thyme Popovers with Ginger Pear Butter

Thyme Popovers with Ginger Pear Butter

3

1 large egg

½ cup whole milk

½ cup flour

½ teaspoon salt

½ tablespoon unsalted butter

4 fresh thyme leaves

Ginger Pear Butter

1 pear

1½ tablespoon honey

8 tablespoon unsalted butter

¼ teaspoon of vanilla

½ teaspoon ground cinnamon

1 teaspoon freshly grated ginger

¼ teaspoon salt

3

1. In a medium bowl, whisk the egg and milk until well combined and frothy. 

2. Sift the flour and salt and then use a spatula to stir to just combined but still lumpy.

3. Slowly whisk in the butter. 

4. Continue whisking until the batter is completely smooth, about 30 seconds. 

5. Let the batter rest in the fridge for 1 hour.

6. Meanwhile, adjust the oven rack to the lowest position and preheat the oven to 450˚F. 

7. Pour a drop of vegetable oil into each of 8 mini-muffin tins and swirl the pan to coat the bottom of each cup. 

8. Place the pan in the oven and let it heat for 30 minutes.

9. Pour the batter into a container with a spout, such as a measuring cup, and then remove the pan from the oven and shut the door.

10. Working as quickly as possible, fill each of the 8 muffin cups almost to the top and return the pan to the oven.

11. Bake for 15 minutes. 

12. Reduce the heat to 350˚F and bake another 5 to 8 minutes, until golden brown. 

13. To remove the popovers, invert the pan onto a cooling rack, carefully using a sharp knife to loosen any that might have stuck to the pan.

14. Preheat the oven to 400˚F and line a baking sheet with foil.

15. Peel, quarter, and core the pear. 

16. Place the pear quarters on the prepared baking sheet and brush the tops with honey. 

17. Bake for 20 minutes, or until the pear is very tender.

18. Set aside and let cool slightly and then mash until no large lumps remain.

19. In a medium bowl, combine the butter, mashed pear, vanilla, cinnamon, ginger, and salt and stir until smooth. 

20. Cover and refrigerate for up to 1 week.