Dark Chocolate 'Fondue' Ball

• Tempered Dark Chocolate Sphere
• Filled with Salted Almond Crumb
• Spiced Poached Pear
• Citrus Cake
• Vanilla Cream
• Chocolate Filigree
• Warm Caramel Sauce

The idea of this dessert is to have the warm caramel sauce separate, then pour it over the chocolate balls at the table to the chocolate begins to melt, showcasing the filling and creating a chocolate sauce for the plate. 

Beurre Rouge

Beurre Rouge
1/4 cup red wine
1 - 1 1/2 cups salted butter, cold and cut into cubes
pepper, to taste

Bring the wine to a boil in a saucepan and reduce by half.
Reduce the heat to medium-low and gradually whisk in the butter, cube by cube, to form a thick, rice sauce. Season to taste.

This sauce recipe is a very easy and basic beurre rouge. Red wine vinegar, shallots, garlic, and peppercorns may be added along with the wine to form a reduction and the sauce may then be strained at the end. Cream can also be added as a 'cheat' to form a more stable beurre rouge. Beurre rouge is an a la minute (last minute) sauce that does not hold well for long periods of time. 

Balsamic Pearls

Pearls are a very cool, very impressive molecular gastronomy technique that is actually quite easy to do and requires little equipment. The only specialty ingredients required is agar agar powder, which is a vegan thickening agent (derived from seaweed) used as an alternative to gelatin or cornstarch or other thickeners for its versatility. It is ready available at Asian grocers and specialty food stores. 

The process here is a bit difficult to explain in words, but once you do it, you'll understand the process. The biggest tricks are to ensure the oil is as cold as possible without being solidified, and the mixture is dropped into the oil while hot (it will gel up once cool).

These pearls can be used as a mock caviar alternative, but have a sweet slightly acidic flavor that works on a variety of dishes, including desserts. 

Balsamic Pearls
canola oil
2 Tablespoons balsamic vinegar
1 Tablespoon soy sauce
1/4 teaspoon agar agar

Pour oil in a tall glass, enough to fill the glass to around twenty centimeters or eight inches. Place the oil in the freezer for a few hours, until the oil is completely cold. It can be left overnight as well but if the freezer is particularity cold the oil will freeze into a solid white block, and it needs to remain liquid for this recipe.

Bring the vinegar, soy sauce, and agar agar to a full boil. Using a syringe or a squeeze bottle, immediately drip small drops of the mixture into the cold oil. One all the mixture is used strain the pearls out of the oil and blot dry gently with paper towel. 

Balsamic Pearls on bruschetta 'mojito' with
garlic croutons, tomato foam, basil crisp

Balsamic Pearls on cheese curd plate with crispy breaded cheese curds,
herbed cheese curd crackers, roasted red pepper cheese curd aioli, and pickled shallot petals

Balsamic Pearls on beef fillet plate with roasted cherry tomatoes,
Brussels sprouts, herb pommes duchesse, carrot puree, and red wine jus

Herbed Pommes Duchesse

Herbed Pommes Duchesse
hot mashed potatoes
egg yolks
salted butter, cubed
minced garlic
finely chopped chives
minced parsely
minced sage
salt
ground black pepper

Stir all ingredients together until combined, taste, and adjust seasonings as needed. The hot mashed potatoes should melt the butter, but not cook the egg. The mixture is much easier to mix and pipe while still warm - but if you do not have a heat-proof piping bag, let it cool slightly so you do not burn your hand.

Scoop the mixture into a large piping bag fitted with a large star tip. Pipe rosettes of potato on a parchment lined baking sheet. You may make them as small or as large as you wish - baking time will depend on size. At the point the potatoes may be piped in advance and refrigerated until later. They are baked at 425◦F until the tips begin to turn golden.

Beef Fillet with Pommes Duchesse and Veg

• Seared Fillet of Beef
• Herbed Pommes Duchesse
• Carrot Puree
• Roasted Brussels Sprouts
• Glazed Cherry Tomatoes
• Beurre Rouge
• Balsamic Pearls

Herb Foam

Herb Foam
selected chopped herbs, I used:
parsley
chives
sage
milk

Steep the herbs in the milk over low heat, avoiding boiling or heavy simmering. The herbs will begin to color the milk green and flavor it. Froth the milk using a handheld immersion blender or a milk frother until heavy bubbles are formed. Use a spoon to spoon the froth onto the plate. If froth subsides, the mixture can be reblended until bubbly again.

Sage Brown Butter Sauce

Sage Brown Butter Sauce
salted butter
fresh sage, chiffonade
minced garlic
cracked black pepper
all-purpose (plain) flour and/or heavy cream

Melt the butter slowly and gradually in a saucepan over low heat. Once butter is melted and the sage, garlic, and pepper. Continue heating until the butter turns a golden, nutty brown. The sauce may be served as is, or is may be thickened as desired. This may be done by adding a small amount of flour and whisking in. Or by adding some cream. If using cream, heat it before adding to the butter to prevent the sauce from splitting. Do not bring the sauce to a simmer or boil after adding a thickener. 

Spicy Roasted Chickpeas

Spicy Roasted Chickpeas
2 cups canned chickpeas (or dried cooked chickpeas)
2 Tablespoons oil
1 Tablespoon (or less) salt
1 Tablespoon chili powder
1 Tablespoon smoked paprika
1 Tablespoon cayenne pepper
1 Tablespoon garlic powder

Toss all ingredients together. Place on a baking sheet and bake at 425◦F for about 20-30 minutes until chickpeas are crispy, shaking the pan occasionally. 

Spices can be varied as desired. These keep well and can be reheated before eating to re-crisp them. Great as a snack or an addition to salads, a topping for curries and stir-fries and more.

Butternut Squash Ravioli

Butternut Squash Ravioli
plain pasta dough
butternut squash
egg yolk or water
additional seasonings, as desired:
butter/oil
herbs
spices
salt/sugar, pepper
maple syrup/honey

First, cook the butternut squash. I like to roast mine by cutting the squash in half, scooping out the seeds, wrapping in foil and baking until tender. The squash could also be steamed or boiled but this will add a little excess moisture which is not ideal. When roasting you could add some oil, butter, seasonings, sugar, honey or maple syrup; or just add all the flavorings after cooking. 
Mash/puree the cooked squash to desired consistency and allow to cool.

When ready to assemble, roll out the pasta dough in long thin sheets. Place rounded teaspoons or tablespoons of squash filling on the dough, spaced evenly apart. Quantity of filling and spacing will depend on size of ravioli. Brush egg yolk or water around the squash filling. Place another sheet of pasta dough on top. Press down around the filling to seal. Cut out the ravioli. Place on a sheet pan dusted with flour.

When ready to cook, bring a large pot of salted water to a boil. Add the pasta and simmer (a full rolling boil may cause the pasta to break) until just tender.

Butternut Squash Ravioli, Chickpeas, Sage Butter, Herb Foam

• Homemade Butternut Squash Ravioli
• Spiced Roasted Crispy Chickpeas
• Sage Brown Butter Sauce
• Herb Foam

Ginger Butter

Ginger Butter
salted butter
ground ginger OR finely grated fresh ginger

Blend together. Very tasty on Irish soda bread, fresh biscuits, grilled salmon, sauteed vegetables, blueberry muffins, scones, and more!

I am not writing a post on the "Crescent Biscuits" as I have shared that recipe in the past, so here is a link to it:
 http://bexysbakingblog.blogspot.ca/2017/10/crescent-roll-biscuits.html

Maître d'Hôtel Butter

Maître d'Hôtel Butter
salted butter, softened
mined garlic
mined parsley
lemon zest
lemon juice
cracked black pepper

Whip all ingredients together until smooth. I like to put the butter in a pastry bag and pipe it into stars, but it can also just be spread into a bowl or balled with a melon baller. Alternately roll the butter into a log, wrap in plastic wrap and chill until firm. Then slice into rounds. This is a very good topping/sauce for grilled steaks and other flavorful meats. 

Irish Soda Bread

There are a lot of variants on Irish soda bread and even having worked in several restaurants in Ireland I cannot tell you for certain which one is the "right" one or the "authentic" one. This version is a bit sweeter and contains only wheat as the grain. It is also quite moist.

Irish Soda Bread
2 cups whole wheat flour
2 cups all-purpose (plain) flour
2 Tablespoons brown sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 1/3 cups buttermilk
1 large egg
1/4 cup oil
1/4 cup molasses

Preheat oven to 350◦F. Line a 9x5 inch loaf pan with parchment paper.
In a large bowl, stir together the flours, sugar, soda, and salt. Make a well in the center.
Add the remaining wet ingredients to the well and mix to combine. Scrape batter into prepared pan. Bake for an hour. Gently remove the bread from the pan and place back in the oven, upside-down, directly on the rack and bake again for approximately ten minutes or until the bread sounds hollow when tapped on the bottom.

Mustard Aioli

Mustard Aioli
1 large egg yolk
2 teaspoons yellow mustard
1 teaspoon apple cider vinegar
scant cup canola oil
salt, to taste

Whisk together the yolk, mustard, and vinegar. Slowly and steadily stream in the oil, whisking constantly. The mixture will gradually thicken. You may not need all of the oil. Be careful not to add oil too quickly or to add too much oil as this will cause the aioli to split. Season with salt to taste.

Simple Onion Jam

Simple Onion Jam
1/4 cup white vinegar
1/2 cup water
1/4 cup maple syrup
2 Tablespoons honey
two large white onions, diced
4 cloves garlic, minced

Bring the vinegar, water, maple syrup, and honey to a boil. Add the onions and garlic. Simmer until onions are softened and liquid is reduced. Add a little more water as needed to keep the pan from going dry. 

Roasted Baby Potatoes with Mustard Aioli & Onion Jam

White baby potatoes. Cut an "X" in the top of each potato. Do not cut all the way through the potato, just enough to make a small crown-like opening. You can also cut a small slice off the bottom of the potatoes if they are really round and roll too much. Drizzle the potatoes with oil, salt, and pepper and roast at 425◦F until tender. They can be prepared ahead of time up to this point.
Fill the centers of the potatoes with onion jam and pop back in the oven to heat through. Remove from oven and top with a dollop of mustard aioli and two thin slices of chives.

Easy Cranberry Chutney

Easy Cranberry Chutney
12 ounces (340 grams) fresh whole cranberries
juice of two oranges
approximately 1/4 - 1/2 cup granulated (white) sugar

Place all ingredients in a saucepan and bring to a boil. Simmer, stirring occasionally, until the cranberries have popped and softened.

Basic Puff Pastry Dough

Basic Puff Pastry Dough
2 cups all-purpose (plain) flour
1 1/4 cups cubed salted butter, frozen (divided)
1/2 cup ice water

lace the flour in a food processor. Add 1/4 cup butter and pulse 12 times.
Add the remaining 1 cup butter and pulse 5 times until butter begins to break up.
Add the water and pulse a couple times until dough seems moistened.
At this point the dough will not look like it is coming together, but don't be tempted to add more water.
Dump the mixture onto a work table and bring it together with your hands until it forms a ball.
Roll out on a lightly floured surface to a rectangle, approximately 12x15 inches.
Fold dough in thirds width-wise, the roll up from the short edge.
Flatten, wrap well, and let chill at least one hour but overnight for best results.

Allow dough to warm to room temperature before using. It will still seem quite firm but once it is begun to roll out, the butter will soften and the dough will become pliable.
Roll out to about 1/4 inch thick. Cut out as many rounds (or fluted rounds) as possible. 
Scraps can be gathered and rerolled once and cut, more than that and they will not bake evenly.
Again, it is best to chill these again before baking but it is not crucial.
Bake at 425◦F for about 15-20 minutes until golden and risen, depending on size.


Use for a variety of savory and even sweet dishes: vol-au-vent, tarts, pot pies, mille feuilles, croissants, etc.

Cranberry and Baked Brie Tartlets

These tartlets are the round ones with the red in the center. I made my own signature puff pastry dough, cut out small circles from the dough, and baked them. I also made my own simple cranberry chutney for the filling. Then I cut the pastries in half horizontally, filled them with some cranberry chutney, topped with brie cheese and baked them again until the cheese melted and the tarts were warm.

• Puff pastry circles
• cranberry orange chutney
• sliced of double cream brie cheese

Fall Dinner Party

I recently catered a six course dinner party; for which I devised the menu, composed the dishes, and did all of the cooking and plating myself. In the following days I will share the dishes and recipes. The menu, featuring a fall theme, is as follows:

MENU

Cranberry & Baked Brie Tartlets

Roasted Baby Potatoes with Mustard Aioli & Onion Jam

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Crescent Biscuits, Maitre d’Hôtel Butter

Irish Soda Bread, Ginger Butter

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Butternut Squash Ravioli, Spiced Roasted Chickpeas, Sage Brown Butter Sauce, Herb Foam

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Seared Fillet of Beef cooked to your preference, Pommes Duchesse, Carrot Puree, Brussels Sprouts, Roasted Cherry Tomatoes, Beurre Rouge, Balsamic Pearls

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Dark Chocolate ‘Fondue’, Caramel, Spiced Poached Pear, Citrus Cake, Salted Almond Crumb, Vanilla Cream

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White Chocolate Pistachio Ganache, Blueberry Madeleine Cakes, Chocolate Espresso Brownie