Chocolate Banana Cinnamon Infused Jam

I feel like i won't be able to say enough how this makes my mouth water, but.. just think: opposite reaction of avocados ;)

BY COCO COOKS [*adapted from French Pastry School] (CocoCooks.blogspot.com)
(makes 6 half pint jars)
1 1/2-2 lbs bananas very ripe( black)
1 cup fresh orange juice
1/2 cup dark chocolate
3 1/2 - 4 cups sugar
1vanilla bean or 1/2 tsp extract
1 cinnamon stick
2 tbsp rum
Directions:
1) In a heavy bottomed sauce pan combine sliced bananas, orange juice,sugar , vanilla( pod split open and scraped), & cinnamon stick.
2) Cook until translucent(make it either lumpy or more refined).
3) Add chocolate( break it up a bit and melt a bit in microwave).
4) Remove from heat and cover & let rest overnight.
5) The following day bring to a boil. Jam should hit 65Brix (or for us home cooks until it forms like a raindrop on car rather than tar).
6) Place in sterilized jars/lids, seal and turn over. Let rest & cool overnight.
7) Process according to your canner instructions. (In class we learned you can process in a dishwasher. Just run it through the first wash cycle - not the complete one. Its an effective method method that has enough heat to seal the jams)

http://cococooks.blogspot.com/2009/07/chocolate-banana-cinnamon-infused-jam.html

Avocado Shake

To be honest, i loathe avocadoes. HOWEVER, i have plenty of friends who think that makes me crazy. so for those Advocado Aficionados... enjoy :)

BY EATING CLUB VANCOUVER (EatingClubVancouver.com)
Avocado
Condensed Milk
Ice
Milk
Directions:
1) Add avocados into a blender, add condensed milk, ice (to make the shake cold), and enough milk to make the blender's job easier. It's a thick concoction; almost thick enough to be able to hold over one's head. Almost.

**NOTE: A spoon is needed. A straw isn't cut out for the job.

http://www.eatingclubvancouver.com/2009/05/avocado-and-condensed-milk-three-ways.html

Fruit-Filled Chocolate Meringues

adding a fruit concoction to delicious meringues = brilliant! i love that they're strawberries in chocolate meringues as well; although, i am sure you could do any mix of flavors :)

BY JESSICA DENISE STEINMETZ (BellaOnline.com)
(makes 6 servings)
2 egg whites at room temperature
1/4 tsp. cream of tartar
Dash salt
1/2 cup sugar
1/2 tsp. vanilla extract
2 Tbsp. cocoa powder
3/4 cup fresh or frozen strawberries, halved or quartered depending on size
3/4 cup fresh or frozen whole raspberries
FOR GARNISH:
1 Tbsp. superfine or confectioners' sugar
Directions:
1) Preheat oven to 275 degrees.
2) Line cookie sheets w/parchment paper.
3) In mixing bowl, beat egg whites with cream of tartar, vanilla & salt until soft peaks form (tips of peaks will curl over when beaters are removed).
4) Beat in sugar a little at a time until soft peaks form (peaks will remain upright when beaters are removed).
5) Sprinkle cocoa over top & fold in gently.
6) Drop meringue by 1/4 cup portions onto parchment paper that has been lightly coated with cooking spray.
7) Indent center of each with back of tablespoon.
8) Bake 45min or until dry to touch. Remove & cool.
9) When completely cooled, store in air-tight container to prevent meringues from becoming soggy before serving time.
TO SERVE:
10) Fill center of each meringue with mixture of fruit so berries mound slightly.
11) Lightly dust fruit with sugar to garnish. If confectioners' sugar is used, sift lightly over berries using small strainer & spoon to move sugar through strainer. This technique achieves light dusting desired.

http://www.bellaonline.com/articles/art7349.asp

Figs in Wine

One of these days I will own a fig tree, until then I'll dream & find wonderful figgy recipes :)
FROM BELLA ONLINE (BellaOnline.com)
2 Cups dry white figs (12oz) (These should be soft, not hard and dry)
2 Cups red wine (merlot or pinot noir)
Directions:
1) Place the figs in a deep glass or ceramic bowl.
2) Pour the wine over the figs, covering them.
3) Cover the bowl with plastic wrap & place in the refrigerator for at least 24hrs.
4) Cool before serving.
TO SERVE:
5) Slice the figs in halves & quarters.
*NOTES: - If you are in a hurry, poach the figs in the wine for 20min or so, instead of putting them in the fridge for a day, until the figs swell
-You can fancy this recipe up by adding a cinnamon stick or vanilla bean to the wine.

http://www.bellaonline.com/articles/art6969.asp

Sweet Fruit Kabob

Simple & Perfect for outdoor summer bbq. & won't hurt that beach body either :)

BY ANIMATO (betterrecipes.com)
(makes 6-8 servings)
3 bananas, thick slices
2 Bartlett pears, sliced into thick wedges
2 granny smith apples, sliced into thick wedges
2 peaches, sliced into thick wedges
1 fresh pineapple cubed
MARINADE:
1 cup grapefruit juice
1/2 cup honey
3/4 tsp chopped fresh mint

Directions:
1) Combine juice, honey, & mint.

2) Marinate fruit for at least 30min.

3) Place fruit on skewer, alternating types.

4) Grill or broil for 6-8 min.

5) Baste with marinade as needed.

**NOTE: The family has fun assembling. Little ones will need help cutting. Other juices can be substituted for marinade & the mint left out.

http://dessert.betterrecipes.com/sweet-fruit-kabob.html

Gluten-Free Cheesecake Crust

Try using Macaroon Crumbs instead of GF version of Graham Crackers for your Cheesecake Crust :) a fabulous idea from Dorie Greenspan @ SeriousEats.com

http://www.seriouseats.com/recipes/2008/04/creamy-cream-cheese-cheesecake-for-passover-recipe.html

Slippery-Slidey Cinnamon-Espresso Cup Custard

Creamy desserts are totally wonderful, & for those coffee nuts, i'm sure you'll love this flavor :)

BY DORIE GREENSPAN (SeriousEats.com)
(makes 4 servings)
1 3/4cups whole milk
2-3tsp espresso powder (2tsp gives you a mild espresso flavor)
1/2tsp cinnamon
3 large eggs, preferably at room temperature
1/2cup sugar
Directions:
1) Center a rack in the oven & preheat the oven to 325F.
2) Butter four 6-oz custard cups (or coffee cups) & find a roasting pan that's large enough to hold them; line the roasting pan w/a double thickness of paper towels to keep the cups from sliding. Have a kettle of very hot water at the ready.
3) Bring the milk just to the boil & stir in the espresso powder & cinnamon, stirring until they are dissolved.
4) Remove the pan from the heat & keep at hand.
5) Whisk together the eggs & sugar until the sugar is dissolved & the mixture is pale. (You can do this by hand or w/a mixer.)
7) Mixing without stop, add just a little of the milk—you don't want to the heat to shock the eggs.
8) When you've got about 1/4cup of the milk in (& the eggs are tempered), you can add the rest in a slow, steady stream.
9) Mix gently so you don't create too much foam.
10) Strain the custard into a measuring cup w/a spout & skim off all the foam that's on the top (even though you mixed gently); divide the custard evenly among the four cups.
11) Place the cups in the prepared roasting pan, set the pan in the oven & very carefully fill it w/hot water to come halfway up the sides of the cups.
12) Bake the custards about 45min, or until they're jiggly only in the center when you tap them lightly.
13) Remove the cups to a rack & cool to room temperature. Chill, covered, for at least 2hrs before serving.
TO SERVE:
14) Serve the custards in the cups or unmold onto small plates by running a knife around the edge of the cup to break the seal.

http://www.seriouseats.com/recipes/2007/10/baking-with-dorie-slipperyslidey-cinnamonespr.html

Limoncello Semifreddo w/Strawberries

Summer is just around the bend & this fabulous dessert looks like just the thing to gulp down on a sunny day :)

BY DEBBIE MAJOR (DelicousMagazine.co.uk)
(makes 8 servings)

4 large very fresh eggs
75g caster sugar
500ml double cream
150ml limoncello, plus extra 4 tbsp
1kg small strawberries, hulled & halved
Finely grated zest of 1 large lemon

2 1/2 tbsp lemon juice
4 tbsp icing sugar
Directions:
1). Separate the eggs into 2 large mixing bowls.

2) Add the sugar to the egg yolks & beat for a few minutes w/an electric hand whisk until pale & thick.
3) In another bowl, whip the cream to soft peaks. Using clean beaters, whisk the egg whites to stiff but not dry peaks.
4) Fold the cream into the egg yolks, then fold in 150ml limoncello.

5) Carefully fold in the egg whites.

6) Spoon the mixture into a shallow 2.5-litre serving dish, about 5cm deep, cover with cling film & put in the freezer until needed – at least 7-8hrs.
7) About 20min before serving, put the strawberries into a bowl.

8)Add the lemon zest, lemon juice, the icing sugar & the extra 4tbsp limoncello. Gently stir together, cover & chill for 20min.
TO SERVE:

9) Scoop large spoonfuls of the semifreddo onto dessert plates & spoon some of the strawberries alongside.
**NOTES: Serve immediately as semifreddo melts faster than normal ice cream.

Contains raw egg

http://www.deliciousmagazine.co.uk/recipes/Limoncello_semifreddo_with_strawberries_1700

Vanilla Pannacotta w/Rhubarb Recipe

After a long absence in study land, have decided to come back with a recipe bang.. or at least with some some more fabulously delicious naturally gluten free recipes :D ENJOY!

BY ANGELA BOGGIANO (DeliciousMagazine.co.uk)
(makes 2 servings)
1½ gelatine leaves
30ml milk
1 vanilla pod, split & seeds scraped
200ml double cream
1 orange
35g icing sugar
100g forced rhubarb, chopped
4 tbsp caster sugar
Directions:
1) Soak the gelatine leaves in small bowl of cold water for 5min.
2) Meanwhile, place the milk, vanilla pod & seeds and half the cream in a small pan w/a strip of orange zest. Gently bring to the boil & simmer for 4-5min until thickened.
3) Squeeze the water from the gelatine leaves & beat into the cream.
4) Set aside to cool, then discard the vanilla pod & peel.
5) Whip the remaining cream w/the icing sugar until thickened, then fold into the cooled cream.
6) Pour into 2 x 120ml dariole moulds & chill for at least 2hrs to set.
7) Meanwhile, put the rhubarb in small pan w/the caster sugar & the remaining grated zest and juice from the orange.
8)Gently heat until the rhubarb is tender, then cool.
9) Dip the pannacottas in warm water, turn out onto plates & serve w/the rhubarb.

Nutritional info
Per serving: 703kcals
54.3g fat (33.8g saturated)
3.5g protein
53.3g carbs
50.6g sugar
0.1g salt

http://www.deliciousmagazine.co.uk/recipes/Vanilla_pannacotta_with_rhubarb___4166

Mustache Monday- Craig Stadler

March 24, 2009

By Lindsay Britton

Craig Stadler and his mustache won the Masters in 1982.
After winning that illustrious title he settled in to a life of having a mustache and being better than you. And while Stadler has 29 professional wins under his belt, it is safe to say that he wins everyday because his life’s work entails facial hair grooming and swinging a golf club.

Today Stadler plays on the Champions Tour, which I thought was an elite “mustache only” league. Turns out that such a thing doesn’t exist. This day is effectively ruined

http://blog.ingamenow.com/2009/03/23/mustache-monday-craig-stadler/

Chocolate Nut Truffle

i have been seduced by this gorgeous photo & idea of delicious chocolate & nuts combined into a fabulous snack. yummy!

FROM ANNE'S FOOD (annesfood.blogspot.com)
(suitable for a dish of approx. 23x33 cm)
FOR THE NUT BOTTOM:
125g pecan nuts
125g hazelnuts
50g pistachio nuts
150ml sugar
75g melted butter
FOR THE TRUFFLE:
300g dark chocolate
300ml cream (heavy, whipping, double - 35-40% fat content is what you want)
125g unsalted butter, at room temperature
4 egg yolks
Directions:
FOR THE NUT BOTTOM:
1) Crush the nuts coarsely in a food processor.
2) Mix w/sugar & melted butter.
3) Press out into a large dish (23*33 cm) that you have lined with foil or paper. Let cool completely.
FOR THE TRUFFLE:
4) Chop the chocolate & place in a large bowl.
5) Bring the cream to a boil & pour it over the chocolate. Stir until smooth.
6) Add the butter and the egg yolks, & stir until everything is completely mixed.
7) Pour this on top of the nut bottom, cover w/plastic and place in the freezer.
8) Thaw before serving (or cutting) but not completely - it should still be cold and firm.
TO TOP:
You can use anything to top it really - I used finely crushed freeze-dried berries, but a little pinch of chilli flakes would be nice, sea salt is always good, a sprinkling of finely ground nuts wouldn't hurt, or by all means just leave it plain. We've had leftover pieces with coffee, or for a slightly more fancy dessert, with a side of a simple raspberry sauce. (Mash raspberries with some powdered sugar.) All good. Very good.

http://annesfood.blogspot.com/2007/01/chocolate-nut-truffle.html

Caramelized Apples & Pears

this looks so delicious i wish i hadn't already eaten my food budget of the week.. mmm :)

ANNE'S FOOD (annesfood.blogspot.com)
(make 2 servings)
1 apple
2 small pears
40g sugar (any kind: white, brown, vanilla, muscovado)
1 cinnamon stick
1/2tsp whole cloves
1/2tsp whole black pepper
2 whole star anise
10g buttersplash of calvados or brandy (optional)
75ml apple juice
Directions:
1) Peel & core the apple & pears, & cut them into wedges.
2) Sprinkle the sugar in a large frying pan & place it over high heat until the sugar starts to melt & brown.
3) Add the spices & the butter, & don't stir - just shake then pan gently to mix the sugar & butter.
4) Lower the heat a little, too. Add the fruit.
5) Fry for 5-6min, turning almost constantly, until the fruit is softened & has a nice, caramelized surface.
8) Add a splash of brandy or calvados if you've got it - watch out, it might catch on fire.
9) Add the apple juice & cook until it's reduced to a syrupy sauce.
10) Remove the spices - or not - & serve it w/custard or vanilla ice cream.

**NOTE: The spices are great here - but if you want to make sure you don't accidentally bite into a peppercorn, you better count how many you put in & fish all of them out before serving. Just saying.

http://annesfood.blogspot.com/2008/04/caramelized-apples-pears.html

Predicting the Winners & Losers of the NCAA Tournament.

March 18, 2009
by Lindsay Britton

With so much talk of the favorites, top seeds, and possible Cinderella’s in this year’s NCAA tournament, why not take a look at some of the real winners and losers of the next few weeks?

Winner: You.
Loser: Your boss /The American Workplace.
Face it, you’ll phone in sick on Thursday and Friday so that you can watch 16th seeded teams lose by 50. In fact, you’re probably on WebMD right now looking for an obscure medical condition to claim. Although the typical cold and flu excuses will probably work, in situations like these I always play it safe and fake my own kidnapping. But, the police tend to follow up on “incidents” like that, so be sure to prepare a good back story. Just something to be aware of. CBS is even broadcasting some games live online, ensuring that workplace production will hit an all-time low. Hey, what recession?

Winner: Face/body paint companies.
Loser: People who wear face/body paint.
Unless your name is Bobo the Clown, you have no business wearing face paint to a sporting event. Ditto for team logo stickers/decals/whatever on your face. Cheerleaders (female) are exempt, but no one else, especially not the 400-pound Michigan fan who thinks maize and blue body paint is an acceptable substitute for a shirt. It isn’t. Nothing makes me happier than when face-painted idiots break down and start crying because their team lost. But hey, I guess if self-respect is out of your price range you can always buy some more face paint.

Winner: The city of Detroit, for hosting the Final Four
There’s no real loser here, but how often do Detroit and “Winner” appear on the same line?

BONUS!!! Bold tournament prediction: Your team will lose. Yes, yours. Take off the face paint

http://blog.ingamenow.com/2009/03/18/predicting-the-winners-and-losers-of-the-ncaa-tournament/.

Strawberries in Hibiscus & Vanilla Syrup

Not only does this recipe sound delicious, but the idea of letting something macerate, and vigorous boils is so cute :D

FROM CHEZ PIM (ChezPim.com)
500g or 2 pints of strawberries
2cups of water
½cups of sugar (if your berries are not very sweet you can add more sugar)
1cup of dry hibiscus flowers (called Jamaica at Mexican markets)
1 pod of vanilla bean (tsp of vanilla extract will do in a pinch.)
Directions:
1) In a small sauce pan, add the water, sugar & bring it to a vigorous boil.
2) Turn off the heat. Add the dry hibiscus & the vanilla pod (halved and scraped into the pot.) Stir well. Set aside to let the hibiscus & vanilla macerate in the syrup
3) Wash & dry the strawberries & cut into quarters. Set aside.
4) When the hibiscus syrup cools down completely, strain it into a large bowl.
5) Add the berries to the bowl & toss gently.
6) Cover & refrigerate for at least 1hr before serving. Can be served by itself or as on top of vanilla ice cream.

http://chezpim.typepad.com/blogs/2007/04/strawberry_in_h.html

Orange & Lychee in Ginger Syrup (Loy Gaew)

Currently in love with ginger tea.. so this sounds especially fantabulous :)

FROM CHEZ PIM (ChezPim.com)
(makes 8 servings)
3cups sugar
1tsp salt
1 5-inch piece ginger, peeled and thinly sliced
1/4cup tightly packed shredded fresh (or frozen & defrosted) coconut
6 medium oranges, peeled and sectioned(You can use a mix of oranges & kamquats or any other citrus.)
2 1/2 cups peeled & seeded fresh lychees, or 2 20-ounce cans lychees, drained
Handful of chopped mint (optional)
3cups crushed ice
Directions:
1) In a small saucepan, combine the sugar, salt, ginger & 4 cups of water.
2) Bring to a boil, then reduce heat to low & simmer until the liquid is reduced by half, about 20 minutes. Set aside to cool.
3) In a skillet (or wok) over medium-low heat, toast the coconut, tossing until evenly toasted. Spread on a plate to cool.
4) In a large bowl, combine the oranges & lychees.
5) Remove & discard the ginger from the syrup & pour the syrup over the fruit.
6) Mix in the mint & chill.
TO SERVE:
7) Spoon the fruit mixture into 8 small bowls. Add about 2tbsps crushed ice to each bowl and top w/ toasted coconut. Serve immediately.

http://www.chezpim.com/blogs/2007/03/cold_orange_and.html

Oven-baked Toffee Apples(Ahjus küpsetatud õunad mandli-iirisekattega)

i am a big fan of these estonian desserts using potato flour.. and of the looks of these scrumptious apples...mmmm :)

FROM NAMI-NAMI (Nami-Nami.blogspot.com)
(makes 4-6 servings)
5-6 large firm apples
TOFFEE-ALMOND TOPPING:
50g almond slices
50g unsalted butter
200ml soft brown sugar
100ml whipping or double cream
1tbsp potato flour
Directions:
1) Pre-heat oven to 200 C / 400 F
2)Peel the apples (optional*), halve & core them. Fit them snugly into a buttered oven-dish, cut-side down.
3)Mix brown sugar & potato flour in a small saucepan, add butter, almond slices, & cream, & bring slowly to the boil, stirring regularly.
4) Spoon the toffee mixture onto the apples.
5) Bake in the middle of oven for 20-30min (cooking time depends on the apples), until apples are cooked & toffee topping has thickened.
6) Cool a little & serve with ice cream.

**NOTES: In general, I tend not to peel apples from my mum's or grandma's garden, or apples from a reputable organic source. However, peeling apples beforehand makes for neater presentation and easier eating afterwards.

http://nami-nami.blogspot.com/2008/09/oven-baked-toffee-apples.html

Raisin Fruit Soup (Rosinakissell)

raisins were my childhood treat, so this sounds like a delicious way to liven up an old favorite :)

FROM NAMI-NAMI (Nami-Nami.blogspot.com)

(makes 4 servings)

200g seedless raisins
1.5L of water
sugar, to taste
1 cinnamon stick
3tbsp potato starch or cornstarch/cornflour
Directions:
1)Wash the raisins & soak in a bowl of boiled water overnight (the latter is not absolutely necessary, but it shortens the cooking period).
2)Place raisins & water into a saucepan & bring into a boil.
3) Season with sugar (careful here, as raisins are naturally sweet), throw in a cinnamon stick.
4) Simmer on a medium heat until raisins are all plump & softened.
5) Mix the starch w/some cold water & pour into the raisin soup, whisking constantly to avoid clumps. (If using potato starch, remove the saucepan from the heat the moment it starts to bubble lightly again. If using corn starch/cornflour, bring into a boil & simmer for couple of minutes.)
6) Pour into dessert bowls & sprinkle some sugar on top.
7) Serve with whipped cream, curd/farmer's cheese cream or softened vanilla ice cream.

http://nami-nami.blogspot.com/2009/03/rosinakissell-aka-raisin-fruit-soup.html

Dr Pepper Peanut Brittle

i am not one for promoting a brand; however, i thought it was just a super neat ingredient. and the idea of using soda in candy reminded me of a float :)

BY HOMESICK TEXAN (HomesickTexan.blogspot.com)

(makes 1 1/2 pounds)
1 1/4cups of sugar
3/4cups of butter
1 1/2tsp of salt
1/2tsp of cayenne
1/4cup of Dr Pepper
2cups roasted & salted peanuts, shelled
1/2tsp of baking soda
Directions:
1. Line a baking sheet w/parchment paper.
2. Combine all the ingredients except for the baking soda in a pot, cook on medium heat & bring to a boil stirring often.
3. When the temperature reaches 290 degrees, remove from heat & stir in soda. Mixture will foam up & double in size.
4. Spread mixture thin on baking sheet using a silicone spatula.
5. When mixture cools and hardens (about half an hour), break into pieces & serve.

http://homesicktexan.blogspot.com/2008/06/dr-pepper-and-peanuts.html

Mrs. Jackson’s Pralines

i think the last time i had pralines was in mexico of all places.. so delicious! :)

FROM HOMESICK TEXAN (HomesickTexan.blogspot.com)
2cups of white sugar
2cups of brown sugar
2tsps of vanilla
6tbsps light corn syrup
4cups pecans
1 heaping tbsp of butter
2/3cup milk
Directions:
1. Mix all ingredients very well in a cold pan.
2. Turn stove on medium high heat, & when mixture comes to a boil, cook & stir for 4mins. (If you use a candy thermometer, temperature should be 234F.)
3. Remove from heat.
4. Stir for about one minute or until mixture is not so glossy.
5. Spoon pralines onto trays lined w/foil or parchment paper. Let cool for about 20min & remove.

**Note: The recipe calls for corn syrup and if you live in a part of the world where corn syrup isn’t sold, or just don’t want to cook with it, I have to say the recipe works equally well with Lyle’s Golden Syrup as a replacement for the corn syrup, used in equal measure.

http://homesicktexan.blogspot.com/2007/12/praise-pralines.html

Baked Apples w/Cinnamon Cream

i wish i had more than a picture of apples because this dessert sounds incredible... ooh & it might have given a hint as to whether they meant grapes or raisins by sultanas, but it could be interesting w/either. let me know what you find out :)

BY MERRILEES PARKER (bbc.co.uk)
(makes 4 baked apples)
50g/2oz unsalted butter
50g/2oz caster sugar
finely pared zest of a lemon
2tbsp sultanas
150ml/¼pint of dessert wine
4 crisp apples, such as Granny Smith, cored
150ml/¼pint of double cream
1tbsp caster sugar
1tsp cinnamon
Directions:
1) Preheat the oven 170C/350F/Gas 3.
2) Place 50g/2oz of the butter, sugar, lemon zest & sultanas in a bowl. Mix well to combine.
3) Spoon the butter mixture into the apples. Stand the apples in an ovenproof baking dish & pour over the dessert wine.
4) Cover the dish w/foil & bake for 25-30min. The apples should be beginning to soften.
5) Remove the foil & cook for a further 15-20min, when the apples should be completely soft & beginning to brown.
6) Meanwhile whip the cream w/sugar & cinnamon.
7) Serve the apples straight from the oven w/spoonfuls of whipped cream.

http://www.bbc.co.uk/food/recipes/database/bakedappleswithcinna_3103.shtml