Tag Archives: Entertaining

Mar3

Zabaglione With Dark Chocolate Sauce

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This terrific pudding is easy to make, delicious warm or cold and can be used in many ways, as a filling for choux pastry buns, for example. Zabaglione can also be served with the polenta biscuits.

Chocolate zabaglione 4

Serves: 6

Ingredients

6 egg yolks
120g caster sugar
170ml Moscato Passito di Pantelleria, Marsala or Madeira

FOR SAUCE
200g bitter chocolate, broken into pieces
100ml double cream

Method

Put the egg yolks and sugar in a heatproof bowl (preferably a copper pan with a rounded base) and whisk for a few minutes to obtain a smooth and pure foam. Add the chosen dessert wine and mix well.

Have ready a pan of boiling water, in which the bowl will fit, without the base touching the water. Put the bowl in place in the pan, and beat continuously over the simmering water until the mixture starts to thicken.

Divide the mixture between 6 glasses and chill. In the same way – in a bowl over a pan of hot water, base not touching the water – melt the chocolate carefully. Add the cream and stir well until smooth. Put this on the top of the zabaglione. You can eat this straightaway or chill it again before serving.

Mar1

E&B World Music Showcase

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Robert Nesta Marley OM (6 February 1945 – 11 May 1981) was a Jamaican singer-songwriter who achieved international fame through a series of crossover reggae albums. Starting out in 1963 with the group the Wailers, he forged a distinctive songwriting and vocal style that would later resonate with audiences worldwide. The Wailers would go on to release some of the earliest reggae records with producer Lee Scratch Perry. After the Wailers disbanded in 1974, Marley pursued a solo career which culminated in the release of the album Exodus in 1977 which established his worldwide reputation. He was a committed Rastafarian who infused his music with a profound sense of spirituality. Wikipedia


Tarrus Riley (born Omar Riley, 26 April 1979, Bronx, New York, United States is a Jamaican American reggae singer, member of the Rastafari movement and the son of Jamaican reggae singer Jimmy Riley. Wikipedia


William Alexander Anthony “Bunny Rugs” Clarke (6 February 1948 – 2 February 2014), also known as Bunny Scott, was the lead singer of Jamaican reggae band Third World as well as recording as a solo artist. He began his career in the mid-1960s and was also at one time a member of Inner Circle and half of the duo Bunny & Ricky. Wikipedia

Mar1

Dream Treat!

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Chocolate Decadence Cake

This rich and indulgent chocolate dessert is sure to satisfy the craziest of chocoholics. #chocolatefriendsofTenaciousM will love this!

chocolate decadence.jpg 3

Yield: 4 servings

Ingredients

Cooking spray
1/2 cup plus 3 tablespoons sugar
1/4 cup 2% reduced-fat milk
2 tablespoons plus 2 teaspoons unsweetened cocoa
1 1/2 tablespoons butter
1/2 ounce unsweetened chocolate, chopped
5 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg white
8 teaspoons semisweet chocolate chips

Preparation

Preheat oven to 350°. Lightly coat 4 (2-ounce) ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside.

Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes.

Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake at 350° for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Garnish as with fruit or white chocolate shavings. Serve warm.

Feb27

Grilled Chocolate Sandwiches

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There’s always room for dessert, especially for this sweet treat; it’s delicious and takes almost no time to prepare.

Grilled Cocolate Sandwiches

PREP: 15 MINS
TOTAL TIME: 15 MINS
SERVINGS:4

INGREDIENTS

2 large eggs
2 tablespoons milk
4 large slices challah or Italian Bread, (cut 3/4 inch thick)
4 ounces thin semisweet chocolate bar
2 tablespoons unsalted butter
Confectioners’ sugar, for dusting

DIRECTIONS

STEP 1
In a large, shallow dish, whisk together eggs and milk; set aside.
STEP 2
Form two sandwiches with the bread and chocolate (break chocolate as necessary to cover bread without extending over edges); dip both sides of sandwiches in egg mixture to coat.
STEP 3
Heat butter in a large skillet over medium heat; transfer sandwiches to skillet. Cook, pressing occasionally with a spatula, until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate. Cut in half, and dust with confectioners’; sugar before serving.

Feb26

Duro Olowu Fall 2014 RTW Collection

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Duro Olowu will hit the 10 year mark for his brand later this year. In that 10 years he has carved out a very distinct identity, one that is easily recognizable as unique to him season in and out. This Fall, Olowu presented a collection that was comfortable in it’s own skin. Every piece within was in some way a representative signature of the brand, from his bright prints to some sweeping mermaid skirts.

Fall 2014 was inspired by deco era furniture designer Elizabeth Eyre de Lanux and the Dada set—Man Ray, and Elsa Schiaparelli, who’s avante garde surrealist experimentation in the early 20th century have been widely emulated. Olowu’s own signature stamp lends itself perfectly to this inspiration. Enjoy!!

Olowu_001_1366.683x1024_1Olowu_007_1366.683x1024_4Olowu_006_1366.683x1024_3Olowu_008_1366.683x1024_5Olowu_009_1366.683x1024_6Olowu_017_1366.683x1024_7Olowu_019_1366.683x1024_8Olowu_013_1366.683x1024_9Olowu_015_1366.683x1024_10

Credit: Style Pantry

Feb23

No Bake Oreo Ice Cream Cake

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My weekend/Sunday has been extra crazy! So how does TenaciousM give stress an uppercut? You guessed it! Chocolate! Here’s an all-time favorite. #chocolatefriendsofTenaciousM enjoy!

No-Bake-Oreo-Ice-Cream-Cake-recipe

Ingredients
1/2cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
16 OREO Cookies, chopped (about 2 cups), divided
12 vanilla ice cream sandwiches

Directions
WHISK fudge topping and 1 cup COOL WHIP in medium bowl until blended. Add dry pudding mix; stir 2 min. Stir in 1 cup cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost with remaining COOL WHIP; press remaining cookies into top and sides of dessert. Wrap loosely with foil.

FREEZE 4 hours.

Feb22

Chocolate Peanut Butter Pie

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This is a very rich pie, but oh-so wonderful. If you like chocolate and peanut butter, you’ll like this!

Chocolate-Peanut-Butter-Pie-recipe

For the crust:

1 1/3 cups graham cracker crumbs
1/3 cup sugar
8 tablespoons (1 stick), unsalted butter, melted

Preheat oven to 350 degrees. Combine the graham cracker crumbs, sugar and melted butter until well blended. Press the mixture into the sides and bottom of a nine-inch deep dish pie plate. Bake at 350 degrees for 8 minutes. Cool completely.

For the filling:

14 ounces cream cheese, softened
2 cups sugar
1 1/2 cups creamy peanut butter
1 tablespoon vanilla
2 tablespoons unsalted butter, melted
1 cup heavy whipping cream

Beat cream cheese and sugar in a mixing bowl. Add the peanut butter and vanilla and mix well.
Beat in the melted butter gradually. In a separate bowl, whip the cream until soft peaks form.
Gently fold the cream into the peanut butter mixture using a spatula. Do not over beat.
Pour into the prepared, cool crust and refrigerate for several hours until set.

For the Ganache:

3/4 cup heavy whipping cream
6 ounces semisweet chocolate finely chopped (high-quality such as Ghiradelli – not chocolate chips).

Bring the cream to a boil in a saucepan. Pour over the chocolate in a bowl. Stir gently to melt the chocolate and mix well. Cool slightly and spread evenly over the pie. Chill until served. Cut with a knife that has been heated under hot water and wiped dry between each slice.

Feb21

Chocolate-Whiskey Soufflé Tarts

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Chocolate-Whiskey Soufflé Tarts

There’s just a wee bit of the favorite Irish spirit in these treats. Enjoy!

Serves 8

Ingredients
For crust
1 1/2 cups all purpose flour
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces
3/4 cup powdered sugar
1/2 teaspoon (scant) salt

For filling
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup Irish whiskey
1 1/2 teaspoons vanilla extract
1 1/4 teaspoons instant coffee crystals
Pinch of salt
4 large eggs, separated
1/2 cup sugar
Sweetened whipped cream
Chocolate shavings (optional)

Preparation

Make crust:
Preheat oven to 350°F. Blend all ingredients in processor just until dough gathers together. Shape dough into log. Cut into 8 equal rounds. Press 1 round over bottom and up sides of each of eight 4 1/2 x 3/4-inch tartlet pans with removable bottom. Pierce crusts with fork. Bake crusts until pale golden, about 18 minutes. Cool in pans on rack.

Make filling:
Set aside generous 1/3 cup chopped chocolate. Place remaining chopped chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until melted and smooth. Remove bowl from over water. Whisk in whiskey, vanilla, coffee and salt, then yolks. Beat egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold half of whites into chocolate mixture. Fold in reserved 1/3 cup chopped chocolate, then remaining whites. Divide mixture among crusts. Freeze at least 3 hours. (Can be made 1 week ahead. Cover and keep frozen.)

Preheat oven to 375°F. Push bottom of frozen tartlets up to release from pan sides. Arrange tartlets on pan bottoms on baking sheet. Bake until filling puffs and begins to crack, about 20 minutes. Place tartlets on plates. Spoon whipped cream alongside. Top with chocolate shavings, if desired.

Feb20

Over The Hump Old School Sound Check- Rufus

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Happy Thursday! #MusicfriendsofTenaciousM

Rufus was an American funk band from Chicago, Illinois best known for launching the career of lead singer Chaka Khan. They had several hits throughout their career, including “Tell Me Something Good”, “Sweet Thing”, and “Ain’t Nobody”.

In 1967, The American Breed (Gary Loizzo, Al Ciner, Charles (Chuck) Colbert and Lee Graziano) had a top ten hit with the classic rock single, “Bend Me, Shape Me”. After much success, Ciner, Colbert and Graziano (without Loizzo who pursued a successful production career) created a new group, adding Kevin Murphy on keyboards and Vern Pilder from the bar band “Circus”. They re-emerged in 1969 under the name “Smoke”. In 1970 vocalists Paulette McWilliams and James Stella were added and the group’s name changed again to “Ask Rufus”; after which, Willie Weeks replaced Vern Pilder.

In 1971, the band signed a contract with Epic Records recording an album that wasn’t released after which Epic dropped their contract in early 1972. Willie Weeks was in turn replaced by Dennis Belfield, James Stella was replaced by keyboardist and vocalist Ron Stockert, Lee Graziano was replaced by Andre Fischer (former drummer with Curtis Mayfield and Jerry Butler), Paulette McWilliams and Chaka Khan had met and became the best of friends through their spouses Howard Towles and Hassan Khan. Chaka would come to most of Ask Rufus gigs when they were performing in Chicago. When Paulette decided she was leaving Ask Rufus, she went to the band and told them she had the perfect singer to replace her; she had also asked Chaka if she was interested. After the band members hesitantly submitted, Paulette remained with Ask Rufus for a few more weeks to teach Chaka all of their material. Paulette also got Chaka a gig with the group formed by Chicago’s Cash McCall called Life. Chaka had been performing at the Pumpkin Room on the south side of Chicago, with a local Chicago group called Lock and Chain, led by drummer Scotty Harris. With that change, and Paulette McWilliams leaving to pursue her solo career, the group recorded the first two albums as Ask Rufus and later dropped the “Ask” and simply became known as Rufus. Wikipedia

Feb19

Baileys Chocolate Pudding Parfaits with Oatmeal-Walnut Crunch

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The oatmeal and nut mixture in this dessert is usually baked on fruit. Here, it is cooked on its own, then layered with currants and a pudding made with Baileys Original Irish Cream topped off with chocolate shavings. Delicious!

Baileys Pudding Parfaits with Oatmeal-Walnut Crunch

Serves 6

Ingredients

For crunch
1 cup old-fashioned oats
3/4 cup all purpose flour
1/2 cup (packed) golden brown sugar
2 teaspoons instant coffee crystals
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup coarsely chopped walnuts
3/4 cup dark chocolate shavings

For pudding
1 1/4 cups chilled whipping cream
12 tablespoons Baileys Original Irish Cream
3/4 cup (packed) golden brown sugar
6 large egg yolks
1/4 teaspoon ground nutmeg
12 tablespoons dried currants

Preparation

Make crunch:
Preheat oven to 350°F. Combine first 6 ingredients in large bowl. Add butter and rub in with fingertips until mixture forms moist clumps. Mix in walnuts. Sprinkle mixture onto rimmed baking sheet. Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes. Cool completely. (Can be made 2 days ahead. Store airtight.)

Make pudding:
Combine 3/4 cup cream, 6 tablespoons Baileys liqueur, sugar, yolks and nutmeg in large metal bowl. Place over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until custard thickens and thermometer registers 160°F, about 8 minutes. Remove from over water and beat until cool, about 8 minutes. Mix in remaining 6 tablespoons liqueur. Beat remaining 1/2 cup cream in medium bowl to medium peaks. Fold into custard. Cover and chill at least 4 hours or overnight.

Layer 1/4 cup pudding, 1 tablespoon currants and 3 tablespoons crunch in each of six 12-ounce goblets; repeat layering 1 more time. Top with chocolate shavings. Serve immediately or refrigerate up to 1 hour.