This recipe was featured in the 2009 Napa Rose Cooking School at the Grand Californian Hotel at the Disneyland Resort.
Yield: 18 half-inch slices
- 1 ounce unsalted butter, cut into pieces and let soften to room temperature
- 1 pound good quality semi-sweet chocolate (I use Ghirardelli)
- 1 pint heavy cream
- 1 teaspoon hazelnut liqueur (I use Frangelico)
- Mint sprigs for garnish
- Chop chocolate into small pieces and put into a medium metal bowl with butter.
- Bring cream to a simmer, pour over the butter and chocolate and stir until everything is melted and smooth.
- In a mixing bowl combine hazelnut liqueur and cream. Whip to soft peaks and fold into the chocolate mixture.
- Line a loaf pan with plastic and pour in the mixture.
- Refrigerate overnight. Invert the loaf pan and use the plastic to remove the chocolate pâté. Slice into half inch slices and serve with a sprig of mint.
This frozen custard is similar to what you will find throughout the midwest. We especially like Sheridan’s frozen custard at the Crown Center in Kansas City. This recipe is for two as you will want to eat it the same day you make it (you can always multiply the recipe with no problems).
Make sure you use whole milk and heavy cream otherwise the texture won’t be correct.
It is based on the Chocolate Frozen Custard recipe at Serious Eats.
Posted in dessert, ice cream, recipe
Tagged cocoa, dessert, egg_yolk, heavy_cream, kosher_salt, light_corn_syrup, sugar, vanilla_extract, whole_milk
This recipe is based a recipe from Food & Wine. If the edges are crisp and the inside is a bit gooey you made it correctly.
Be careful. These Norwegian cousins of the American cinnamon roll are very addictive (and not low calorie). This recipe received a first place ribbon at the San Diego County Fair. It is adapted from a recipe in Serious Eats.
Makes approximately 2 dozen. Continue reading
Posted in breakfast, dessert, recipe, san diego county fair
Tagged cardamom, cinnamon, cinnamon_buns, flour, milk, norwegian, raisins, salt, skillingsboller, sugar, yeast
There is a fine line between caramel and burnt sugar. Don’t cross it.
This recipe was adapted from a Martha Stewart recipe.
Makes approximately 2 cups. Continue reading