Thanks to those who are seeking this out do to your attending one of my sessions at the 12th annual Oregon Chocolate Festival. As a returning presenter, I’m very glad to share the menu + recipes (or links therein) so you can do this at home.
Of course, if you liked the presentation – if you like lively engaging entertainment period – call me for your own events. Business and home, private and public events are all fair (and fare) game.
Fast Fondue, courtesy Williams-Sonoma Kitchen Library, Chocolate cookbook
- 1.25 c brown sugar
- .25 cup stout/robust deep roasted flavored beer
- .5 heavy / whipping cream
- 9 oz semisweet chocolate chips/chopped
- In a medium saucepan, stir together the stout and browns sugar, then add cream and bring to a steady boil. Remove pan from heat, stir in chocolate till all melted. Keep warm to serve. Fresh fruit, biscuits, and cookies are all good dippers.
- Dip, drizzle, have fun!
No-Fail Fudge, courtesy Williams-Sonoma Kitchen Library, Chocolate cookbook
- Grease an 8 x 8 pan with butter.
- Combine: 1.5 c unrefined sugar, 2 T unsalted butter, .5 t salt, .5 c evaporated milk in a roomy saucepan over medium heat. Stir continually until boiling, lower heat slightly, and simmer & keep stirring for 5 minutes. Remove from heat, stir in chocolate until smooth. Add 2 t vanilla extract and stir again. Quickly pour into the pan, smoothing the surface as desired. Place in fridge for 1 – 2hours until firm. Cut & serve. Store in airtight container at room temp for up to 1 week.
- (I used Scharffen Berger’s Coconut Macadamia Nut in one batch, their Sea Salt Pistachio in another. Both delish!)
- Fast Fonue (see above) – I used Dagoba’s Xocolatl in one batch, their Milk chocolate in another
Barley wine Poached Pears
- Peel, quarter and core as many Bosc pears as desired. Chunk if desired (hint: more surface area = quicker cooking) Make sure they are just ripe, not overripe. Place them in a pot and add roughly 4 cups of barley wine + water so they are gently floating. Add mulling spices for extra flavor. Simmer until pierceable with a fork. Remove from heat, letting them cool down in the liquid. Place pear pieces in serving dishes, drizzle with Fast Fondue (above), garnish with fresh mint if desired. Serve.
- Tip: Keep the liquid to keep cooking with.
I adapted the Gingerbread cookie recipe above, replacing fresh lemon & orange zest for the savory spices and cocoa. These cookies will cook best if the dough is chilled for .5 – 1 hour before scooping & cooking. I rolled the dough into fat logs to cut into coins for baking.
Both the Sour Cherry Jam & the Apricot Lemon Marmalade are from the excellent book, The Canning Kitchen, Amy Bronee. I highly recommend you buy it for the recipes.
Cheers & keep nibbling ~