Cherry Almond Molten Truffle Cake

I think this might just very well be my favorite recipe I've ever created!

Methods

Participants

Cake
23 squares from Trader Joe's Pound Plus bittersweet chocolate bar with almonds
2 sticks unsalted butter
1 cup sugar
4 eggs
2 teaspoons bourbon vanilla
1 ½ cups flour
½ teaspoon baking powder

Filling
Whole cherry preserves
Ghiradelli chocolate chips
basalmic vinegar

Procedure

1. Preheat oven to 350 degrees
2. Line muffin pan with cupcake holders

1. Melt chocolate and butter in microwave--stir after first minute and then after ever 30 s--do not let chocolate burn.
2. In separate small bowl, microwave approx 1/2 cup to 1 cup of preserves and a little basalmic vinegar; when mixture is bubbling, add in chocolate chips until a chocolate fudge is formed
3. In large bowl of the chocolate butter mixture, whisk in sugar, eggs and vanilla.
4. Stir flour, baking powder and salt into the chocolate butter mixture.
5. Fill cupcake holders about 1/4 way full with chocolate cake mixture. Spoon on a teaspoon-tablespoon of cherry fudge filling. Cover with chocolate cake mixture.
6. Bake 15-20 minutes depending on oven

Results: Excellent!
Happy Canadian Thanksgiving!

<24hour trip to Vancouver...the border police thought I was highly suspicious for staying less than a day in Canada (I know...I love Canada...why wouldn't I just stay there for weeks or months?)

My grandparents took me for sushi for an early lunch at Kamei Royale... It was delicious.

Then it was onto Kelly' wedding...  a few select pictures from the 9 course vegetarian amazement at the reception at Shangri La in Vancouver...

Europe. on a shoestring.

Europe. on a shoestring.
Items to try replicating in the states...

Free gaspacho that was delicious...must. try. immediately.


Fried cheese curd with currants and red cherry sauce... I am determined to figure this one out.



Herbed goat cheese. Should be easy? ...we also had an amaaaaazing chestnut dessert that would be lovely to recreate if possible...



Last supper... I am pretty sure that Pa Amb Tomaquet is TOTALLY doable. As is sangria. As are patatas bravas. Goat cheese with a berry based sauce... fun things to try!

Fourth of July blueberry ricotta tart with reduced balsamic and wine sauce...turned out amazingly better in the test version than the one I brought to the block party....  I learned the hard way that the tart shell really does need to be cooked first before filling...  le sigh.  

Boston eats...

There have been many 30 y.o. birthday celebrations...  a few food and drink highlights from my birthday and others'!

Oishii!
http://oishiiboston.com/menu-wine.html
By far the best sushi I've ever tasted in my life.  Also, by far the best drinks I have ever had.  I had the following the blueberry lavender w/ gin substituted for the vodka (fresh blueberry puree, lavender simple syrup, lime, and gin).  I also had the world's most delicious rhubarb drink.  I never knew such bliss.

Chirashi

Chirashi: up close and personal

Cutest chocolate truffles I have ever seen.  Brought via cooler from Philly!

http://www.johnandkiras.com/

Carrot ginger miso dressing

I have recently been experimenting with homemade salad dressings and discovered how much more willing I am to eat salad when there's a yummy dressing. I got this one on recipezaar and am in love with it! I used olive oil and probably added much more oil once the mixture was done as it still looked thick...can't quite tell if it's because my version of medium sized carrot was off...



Carrot Ginger Miso Dressing



Ingredients
2 tablespoons peanut oil or grapeseed oil or corn oil [olive oil]
1/4 cup rice vinegar
3 tablespoons white miso
1 tablespoon dark sesame oil
2 medium carrots, peeled and cut into big pieces
1 inch gingerroot, peeled and cut into coins
1-2 teaspoon sugar (optional) or sugar substitute, to taste (optional)
salt and pepper, to taste
Directions
1Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
2If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
3Taste and add salt and pepper to taste.
4Serve immediately or cover tightly and refrigerate for up to several days.

Chocolate Fudge Pie Recipe from Pie Bakery and Cafe
pie bakery's chocolate fudge pie!



Chocolate Fudge Pie
Serves eight

Ingredients
7 tbsp. butter
7 oz. bittersweet chocolate, chopped
2 tbsp. flour
¼ tsp. salt
1/3 c. honey
3 eggs
1/3 c. heavy cream
2 tsp. vanilla extract
9½ oz. white chocolate chunks
1 store-bought graham cracker crust

1. Preheat oven to 350°.

2. Melt butter and bittersweet chocolate over low heat and set aside.

3. Combine flour and salt in large bowl and gradually whisk in honey.

4. Add eggs, heavy cream, and vanilla extract, stir. Then, add chocolate/butter mixture. Fold in 8 oz. white chocolate chunks.

5. Pour into graham cracker crust, place pie on a cookie sheet, and bake for 32-40 minutes.

6. Melt remaining white chocolate in microwave.

7. Let pie cool completely and drizzle with white chocolate.

Let them eat pie.