Here is a great chocolatie beverage for a cold day. Enjoy!!
4 oz. Unsweetened chocolate
¾ c. water
¾ c. sugar
Pinch of salt
½ c. heavy cream, whipped
1 qt. Milk, heated but not boiling
6 oz. Kalhua
Whipped cream & chocolate shavings for garnish
Combine chocolate and water in small saucepan. Cook over low heat, stirring constantly, until chocolate is melted. Add sugar and salt, and boil gently for 3 minutes stirring constantly. Remove from heat and fold in whipped cream.
Put 1 tablespoon of this chocolate mixture in each cup with 1 oz. Of Kahlua, add hot milk to fill & stir. Top with spoonful of whipped cream & chocolate shavings.
This is a great quiche for Mother’s Day which is right around the corner. I made my pie crust using coconut flour and coconut oil because we are still on the ketogenic diet. But you can use whatever crust you like.
4 large eggs
9” pie crust
1 c. Swiss cheese, shredded
1/3 c. chopped green onion
4 slices bacon, cooked & crumbles
¼ c. heavy cream
1 ¼ c. milk
¼ tsp. Salt
¼ tsp. Pepper
Preheat oven to 325 degrees F. Prepare pie crust by package instructions fro pre-cooking or pre-baking.
Cook bacon slices on medium-high heat until crisp. Pat dry with a paper towel and crumble. Set aside.
In a large bowl, combine eggs, heavy cream and milk. Mix until thoroughly blended. Combine shredded cheese, chopped onion, bacon, salt & pepper in a bowl. Add to egg mixture and mix well. Pour egg mixture into pie crust and bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
I have never cooked a prime rib until today. Mac did some research online as to cooking method. The way I cooked it is in the instructions. I liked this method because your oven is not on for 2 or 3 hours. A lot of people serve prime rib with a horseradish sauce. Since we liked blue cheese, I decided to make this garlic blue cheese dressing
Prime Rib with Garlic Blue Cheese Dressing
4 to 5 lb. Bone-in prime rib roast
6 large garlic cloves
½ c. fresh basil leaves
¼ c. fresh rosemary leaves
2 tsp. Kosher salt
2 tsp. Freshly ground black pepper
3 Tbsp. Dijon mustard
3 Tbsp. Butter
3 Tbsp. Olive oil
Let roast stand at room temperature for 2 hours. Preheat oven to 500 degrees F.
In food processor, finely mince garlic, rosemary, basil, salt and pepper. Add mustard, butter and oil, processing to form a paste. Smear the paste over the top and sides of the roast.
Cook the roast in a pan, bone side down, for 5 minutes per pound of roast. Turn off oven without opening it. Let roast set in oven for 2 hours. You may want to check the temperature of your oven to make sure it stays above 200 degrees with a thermometer. If it drops below 200 within the 2 hours, turn the oven back on at 250 degrees for the remainder of the 2 hours. You want the internal temperature to be 130 to 140 for medium rare.
FOR DRESSING: Place ¾ cup heavy cream and 1 medium garlic, minced, in a medium saucepan. Bring to a boil over medium-high heat, then lower heat and simmer until the cream coast the back of a spoon, 5 to 10 minutes. Remove the pan from the heat and stir in 6 oz. of crumbled blue cheese. Season to taste with freshly ground black pepper.
Carve the meat into slices. Serve with the dressing.
A couple of days ago, I posted a recipe for Mandarin Champagne Splash. That beverage used some juice and segments from canned Mandarin oranges. This recipe, from Martha Stewart’s magazine, uses the orange segments as a topper to a very tasty panna cotta. I believe these could be served at breakfast, brunch or even for a dessert.
¼ oz. Pkg gelatin
¼ c. water
1 ¼ heavy cream
1/3 c. sugar
Pinch ground cardamom
Pinch kosher salt
2 ½ c. buttermilk
¼ c. pomegranate seeds or blueberries
Mandarin oranges, sliced
¼ c. toasted coconut flakes
In a small saucepan, soften/dissolve gelatin in water for 5 minutes. Add cream, sugar, cardamom and salt; heat over medium, stirring until sugar dissolves. Stir in buttermilk.
Pour into a 1 ½-quart dish and refrigerate until set, about 3 hours.
Serve sprinkled with pomegranate seeds or blueberries, oranges and coconut.
Couple of things to mention. As I did not have any ground cardamom. I took the cardamom pods I had and removed the outer shell and ground the seeds to provide the ground cardamom needed for this recipe. And you will notice that I combined the oranges and blueberries and let them get to know each other while the panna cotta was setting in the fridge.