Welcome back!

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.

OCF 2016 Workshop signage

OCF 2016 Workshop signage

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.

Friday

Chocolate Gingerbread cookies, courtesy Martha Stewart

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!)

Saturday

  • Fast Fonue (see above) – I used Dagoba’s Xocolatl in one batch, their Milk chocolate in another
All that remained after one of the workshop tasting sessions...

All that remained after one of the workshop tasting sessions…

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.

Citrus Cookies

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.

Sunday

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 ~

Categories: Beer, Beer & Food, Events
Tags:

Leave a Reply