August 30th, 2010
When POM asked it they could send me a case of pomegranate juice, I was excited… of course, I’ll take a case of POM… they sent me the pomegranate-blueberry variety, which was delicious (and, unfortunately, I lost most of it when we lost power for a week, but that is another story).
Aaron and I decided to use this as an opportunity to use pomegranate juice for Tasty (Kitchen) Tennis… I’ve already shared the Cumin Turkey Breast with Pomegranate Sauce. Now, I give you pomegranate truffles (yummy!). This round was more of a group effort… due to some really creative ideas that just failed in execution… so Top Chef of us…
Next up… Green Tomatoes for Brunch!
Pomegranate Chocolate Truffles
(adapted from Tartine)
1/2 pound dark chocolate chocolate, chopped
1/3 cup heavy cream
2.5 tablespoons butter
2 tablespoons pomegranate juice, warmed
1/2 cup dried pomegranate seeds
Cocoa powder or powered sugar (for rolling)
1. Heat the heavy cream in a sauce pan until it begins to bubble.
2. Pour over the chocolate and stir until melted.
3. Mix in the butter until melted.
4. Stir in the pomegranate juice and seeds.
5. Set in the fridge for at least an hour to become solid.
6. With a spoon or melonballer, spoon out about a tablespoon of the ganache and roll it into a ball. Roll in the chocolate cocoa powder or powered sugar.
Disclaimer: POM sent me a case of pomegranate-blueberry juice that was used in this dish.
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July 25th, 2010
It started at Georgetown Cupcake… my friend gave me a bite of his Salted Caramel Cupcake… the sweet caramel combined with the salt intrigued me… this was a flavor I normally scoffed at, preferring my caramel like my chocolate…simple… rich…the highlight!
It continued at Komi with frozen baklava… cinnamon ice cream on top of a nut salted honey and topped with a crispy sheet filo… again, I loved the salt with the sweet…
It culminated at Co co. Sala with Salted Caramel Hot Chocolate… wow!
In between there was a failed attempt at Salted Butter Caramel Ice Cream due to a burnt finger (don’t ask)… but finally there was success… Salted Caramel Chocolate Truffles!
They were simple…rich… the highlight…
Salted Caramel
(for good instructions on how to make caramel)
1/2 cup sugar
1/3 cup heavy cream
2 tablespoon butter
1 teaspoon salt
1. In a sauce pan, heat the sugar over medium until it begins to caramelize stirring occasionally.
2. When the sugar becomes caramel colored and is all dissolved, slowly pour in the cream. Be careful because it will boil and sometimes splatter. Continue stirring until it has been fully incorporated. If the caramel seizes up a little, continue to stir over the heat until it is liquid again.
3. Remove from heat and stir in the butter and salt.
Salted Caramel Chocolate Truffles
(adapted from Tartine)
1/2 pound dark chocolate chocolate, chopped
1/3 cup heavy cream
2.5 tablespoons butter
Salted Caramel, cooled by pourable
Cocoa powder (for rolling)
1. Heat the heavy cream in a sauce pan until it begins to bubble.
2. Pour over the chocolate and stir until melted.
3. Mix in the butter until melted.
4. Stir in the salted caramel.
5. Set in the fridge for at least an hour to become solid.
6. With a spoon or melonballer, spoon out about a tablespoon of the ganche and roll it into a ball. Roll in the chocolate cocoa powder.
P.S. Do not forget to enter to win a $50 gift card!
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July 11th, 2010
For the record, I am having a wonderful summer. I love my job! I love being back in DC! I love seeing Juan almost every day! having time to cook! hanging out with friend! reading for fun! oh, the list goes on and on…
however, last week it was brutally hot… now, having grown up in NC, I do know a thing or two about being hot but… it was oppressive…especially when there is no AC on the metro (I have about a 45 minute ride)… I did not want to cook at all… but my sister was coming up and I promised dinner… ugh!
Resa pulled through with a number of suggestions from Cooking Light that were fresh, delicious and light… perfect for the summer heat!
We made Grilled Chicken with Cucumber- Melon Salsa and Chocolate-Amaretti Peaches for dessert. The salsa was amazing. The melons were so ripe that it was unnecessary to add any agave nectar. The peaches did not disappoint- it was a perfect dessert. I only used about a tablespoon of butter and we found them to still be delicious! Overall, a very refreshing dinner!
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