April 27, 2013
1 hour, plus setting times. Serves 8 Chocolate glaze 1/2 pound bittersweet chocolate, preferably 70% Cordillera 2 tablespoons corn syrup 2 tablespoons brandy 1/4 pound (1 stick) plus 2 tablespoons butter, cubed 1. Cut the chocolate into 2-inch pieces. In a heatproof bowl, melt the chocolate with butter and corn syrup over barely simmering water. (The water should not touch the bottom of the bowl or the chocolate will burn.) Turn off the heat, stir in brandy and let mixture stand over warm water until ready to use. Bittersweet chocolate tartufo 1/2 pound bittersweet chocolate (preferably 70% Cordillera)
April 19, 2013 |
Garlic cloves dipped in dark chocolate? Garlic cheesecake? Garlic beer? Bam! It's National Garlic Day , a day set aside on the foodie calendar to celebrate all things Allium sativum. Garlic, a species of the onion family, has been with humankind for thousands of years, dating back to the Egyptian pyramids. Photos: 10 outrageous ways to use garlic Rich in beneficial antioxidants, this "stinking rose" has been revered for its medicinal and culinary traits long before "antioxidants" were a thing.
April 13, 2013 |
Dear SOS: We had dinner one night at Brunos Trattoria on Birch Street in downtown Brea. Although most of what we had was actually quite good, we fell in love at first bite with the budino al caramello (caramel pudding/chocolate ganache/whipped cream). Yes, it was so good that we would definitely be willing to go there just for that! Is there any way you could get that recipe? Prabha Atluri Walnut Dear Prabha: Creamy caramel custard and rich chocolate ganache are beautifully layered in this dessert, then topped with a dollop of whipped sour cream and a sprinkling of chopped toasted hazelnuts.
March 30, 2013 |
Dear SOS: I am a former California native, having lived in Pasadena for almost 47 years. Our family used to eat at the Lawry's establishments all of the time. I am trying to find a recipe for the Lawry's chocolate Kahlua mousse. It was my family's favorite dessert, and we often ordered it on birthdays. Well, my 60th birthday is coming up on Aug. 19, and I would love to make this. Mary K. Pullen Everett, Wash. Dear Mary: It's as if Lawry's took everyone's favorite flavors and combined them in an easy-to-make dessert, with chocolate, espresso and Kahlua liqueur folded into a mousse that comes together in only 15 minutes.
March 29, 2013 |
In 92 years, See's Candies has never shied away from being old-fashioned. At the factory on La Cienega Boulevard, some octogenarian workers measure their decades of employment in hip replacements. Quaint floral details are still hand-piped onto chocolate eggs. An inexorable march of candies heads through tubes the length of a football field, where they're drenched in layers of chocolate - a traditional practice known as enrobing. Like cars merging out of highway toll lanes, they appear from cooling tunnels into employees' waiting hands.
March 23, 2013
Total time: About 1 hour, plus cooling and firming times Servings: About 2½ dozen truffles Note: Refrigerate the truffles in one layer in shallow airtight containers if you're making them ahead, and bring them to room temperature for serving. 6 ounces bittersweet or semisweet chocolate, chopped 3 tablespoons walnut, almond, grape seed or mild olive oil 3 tablespoons sweet red wine 2/3 cup shredded coconut (about 2 ounces) 2/3 cup chopped walnuts (about 2.5 ounces)