red or green?: February 2016

Wednesday, February 10, 2016

Chocolate Spice Bark with Sea Salt

There are only seven ingredients in this bark, so it is very important that each one is of the highest quality. Today, I used coconut, cashews, candied ginger and a touch of red pepper flakes for the candy, but you can substitute any combination of nuts, dried fruit, herbs, and flavorings you like. Just keep the proportions the same. The sea salt adds a delicious contrast to the sweet chocolate but leave it off if you wish.

Speaking of "sweet," I used dark, bittersweet chocolate and there is no added sugar so you can feel good about giving this delicious dessert as a healthy gift. And, since this recipe makes over a pound of bark, you can keep some for yourself. Enjoy. Happy Valentine's Day everyone!

Chocolate Spice Bark with Sea Salt
(makes 1 3/4 lb bark)

16 oz best quality (60-70% cacao) bittersweet chocolate (I use Scharffenberger) well chopped
1/2 teaspoon coconut flavor extract
1/2 cup unsweetened coconut, shredded
1 1/4 cups roasted cashews, coarsely chopped
1/4 cup chopped candied ginger
1/2 teaspoon dried red pepper flakes
coarse sea salt for sprinkling

Line a rimmed cookie sheet with parchment paper. Set aside

Bring a medium sized saucepan 1/4 full of water to a medium simmer. Set a medium bowl over ensuring the bottom does not touch the water. Place the chopped chocolate in the bowl and stir occasionally until melted. Remove from heat and stir in the coconut flavor, coconut, and all but two tablespoons of the cashews.Quickly pour onto the prepared cookie sheet and spread to create a thin layer. Sprinkle remaining cashews and about one tablespoon sea salt over the bark. Place in fridge and chill until firm (3-4 hours).

Break bark into pieces and serve. Store in an airtight container between layers of parchment paper in refrigerator. Bark will stay fresh for seven days.

It is Chocolate For Valentine's Day Week at Food Network's Comfort Food Feast roundup. Do you have a favorite chocolate recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

Feed Me Phoebe: Dark Chocolate Vegan Truffles with Matcha Green Tea
Creative Culinary: Chocolate Pecan Tart from Chef François Payard
The Hungry Traveler: French Salted Caramel Chocolate Tart
Dishing with Divya: Rock Truffles
Elephants and the Coconut Trees: Easy Chocolate Fudge - 2 Minute Microwave Recipe
In Jennie's Kitchen: Devil Dog Cupcakes
Napa Farmhouse 1885: Homemade Chocolate Sauce
Red or Green: Chocolate Spice Bark With Sea Salt
The Mom 100: Chocolate Banana Cake
Taste with the Eyes: Chocolate Pots de Creme with Passion Fruit
Healthy Eats: 5 Chocolatey Reasons to Stay in This Valentine's Day
Swing Eats: Nutella Panna Cotta
FN Dish: 5 Chocolatey Treats Better Than a Box of Store-Bought Truffles

best,
diane

napa farmhouse 1885

red or green?

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Wednesday, February 3, 2016

BBQ Dip With Roasted Vegetables

Are you a football fan? I am and this weekend is a major holiday in my home. Superbowl Sunday. The Denver Broncos vs. the Carolina Panthers. So the plan is to have an assortment of make-ahead dishes so that I can set everything out and not move until the end of the game. Since the commercials are as "must see" as the game...no breaks allowed

I created this dip as a sauce for roast pork sandwiches. I was catering a Scotch tasting party and needed appetizers that were appropriate. I stuffed mini sweet Hawaiian rolls with spinach and pork and drizzled the slightly spicy bbq sauce over the top. They were gobbled up and everyone raved about the sauce so I decided to serve the rest as a dip for roasted vegetables. The result was delicious!

This easy, breezy recipe is made with homemade bbq sauce, but you could substitute a purchased version and stir in a tablespoon of bourbon. Try using as a dip, as a topping for sandwiches or drizzle over steamed vegetables. I think it would be delicious on baked potatoes. Give it a try and tell me how you would use.

BBQ Dip with Roasted Vegetables

2 cups mayonnaise

1/2 to 3/4 cup Bourbon BBQ sauce (recipe follows)

1 tablespoon fresh parsley, chopped

sea salt

black pepper

an assortment of roasted vegetables. (I like asparagus and peppers but use whatever you like)

assorted crackers, chips, toast points

Combine mayo, 1/2 cup bbq sauce, parsley and a pinch each salt & pepper in a medium sized bowl. Stir to combine. Taste and add additional bbq sauce if you like. Adjust seasonings as needed. Cover and chill for 2 hours to allow flavors to develop. Can be made up to 24 hours in advance.

Bourbon BBQ Sauce Recipe

2 cups organic ketchup

½ cup balsamic vinegar

¼ cup smoked brown sugar (or dark brown sugar and 1 teaspoon soy sauce)

1 tbsp. Dijon mustard

1½ tsp. cayenne pepper

1½ tsp. celery seeds

2 cloves garlic, minced

1½ Tsp. ground cumin

1 tbsp. Kosher salt

1 teaspoon freshly cracked black pepper

1 tablespoon bourbon or Scotch

In a bowl, whisk together ketchup, vinegar, sugar, mustard, cayenne, celery, garlic, cumin, salt, pepper, and bourbon; set aside.

This recipe makes more than you will need. The remaining sauce can be kept, covered, in the fridge for 2 weeks. Use as you would with any bbq sauce.