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Chocolate and Coconut Cream Fondue

i made this amazingly indulgent chocolate and coconut cream fondue for me and my family for valentine's day last year and then again this year....the beginnings of a fun and very sweet tradition.  this year i tried to keep it simple and served the fondue with fresh strawberries, sliced bananas, maraschino cherries, sugar wafers,  and cubes of pound cake for dipping.   we also enjoyed dunking pretzels and teddy grahams in the rich chocolate concoction.  last year, dippers included pirouline cookies, cubes of angel food cake, grapes, and graham crackers.  fresh pineapple and marshmallows would also be good, but you could dip anything into this fondue and it would be good!  this recipe makes a lot of fondue, so there is plenty for left-overs and for sharing with friends and neighbors.  i don't have a fondue pot so i served it in a small warmed bowl....that worked just fine. enjoy!
 
Chocolate and Coconut Cream Fondue

1 15-ounce can sweetened cream of coconut (such as Coco López)
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/4 cup whipping cream
1/4 teaspoon coconut extract
Assorted fresh fruit (such as whole strawberries, 1-inch-thick slices banana, 1-inch cubes peeled cored pineapple, and tangerine segments), cookies, cakes, marshmallows, pretzels, etc. 

Combine sweetened cream of coconut and 12 ounces chocolate in heavy large saucepan. Stir mixture over very low heat until chocolate melts and mixture is smooth. Stir in whipping cream and extract. (Fondue can be prepared 8 hours ahead. Cover; store at room temperature. Stir over low heat to rewarm before serving.)

Transfer mixture to fondue pot. Place over candle or canned heat burner. Serve with fruit for dipping.

Makes 8 servings.

recipe source:  Bon Appétit December 2002

posted by: artichoke72 at 13:05 | link | comments |
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Avocado Fries

When I first saw this recipe I thought it was so off-the-wall, I just had to try it. My conclusion:  the author of this recipe was smoking something when they created it.  Honestly, I couldn't decide if I liked the avocado fries or not.  It's not that they are bad - they aren't.  They are just different.  My main issue with the avocado fries was the contrast of the creaminess of the avocado with the crispiness of the Panko crust....it just didn't work for me in this case.  My avocado may have been a tad too ripe though.  Also, I couldn't find the right condiment to dip the avocado fries in.  I tried ranch dressing, salsa, and then ketchup.  I liked the ketchup best (but I  ketchup!) and the salsa was ok.  The ranch dressing didn't do it for me...too much creaminess going on.  I think the chipotle ketchup that was included in the original recipe would be the best choice for the avocado fries.  I wish I would have made it.  I'm including that recipe, although I haven't tried it.

Avocado Fries

oil for frying
2 avocados (just beginning to ripen)
1 c. flour
1 tsp. each, cumin, coriander, salt & white pepper
2 eggs
1/2 c. milk
1 c. panko (Japanese bread crumbs)

Heat oil to 350 degrees in deep fryer.  Cut each avocado in half,  remove seed,  quarter each half (you'll have 8 wedges per avocado),  and gently peel skin away.  Combine flour, cumin, coriander, salt and pepper in flat bowl.  Put Panko in another flat bowl.  Lightly beat eggs and milk, and put in yet another flat bowl.  Dredge avocado slices in flour, then egg mixture, coat with Panko.  Deep fry until golden brown.
Remove from oil and place on paper towels to drain.
Serve with Chipotle Ketchup.
Makes 4 servings.

Chipotle Ketchup

2 tbsps. extra virgin olive oil
1 medium onion, diced
3 cloves garlic, diced
1 chiptole pepper, in adobo sauce, chopped
4 roma tomatoes, chopped
1/2 tsp. Chinese Five Spice powder
1/4 c. cider vinegar
1/2 c. light brown sugar

For ketchup, heat olive oil in saucepan and saute onion and garlic for 6 minutes.  Add chipotle pepper and tomatoes, cooking over low for 5 minutes.  Add spices, vinegar and brown sugar, simmer for 8 minutes.  Puree in food processor, add salt to taste.

posted by: artichoke72 at 19:10 | link | comments |
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  pomegranate margaritas

this potent potable tastes great....fruity, tart, and sweet and is a perfect libation for valentine's  day because of it's beautiful pink color.  you can get pomegranate juice (which is high in antioxidants and will perhaps counteract the damaging effects of the alcohol) in the produce section of some grocery stores (POM is the brand name) or squeeze your own.  this recipe makes one drink, but can easily be adjusted for a crowd...just multiply the recipe by the number of drinks you wish to make.

pomegranate margaritas

1 ounce tequila
1 ounce triple sec
1 ounce fresh lime juice
2 ounces pomegranate juice

pour ingredients in a cocktail shaker cup.  add ice (replace lid) and shake.  strain into a salt-rimmed glass or a salt-rimmed glass filled with ice..your preference. 

posted by: artichoke72 at 15:58 | link | comments (1) |
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Creamy Farfalle with Cremini, Asparagus, and Walnuts

i made this for dinner last night...it was delicious.   i'm not a big walnut fan and don't usually have them in the pantry,  so i used toasted pecans (it's a Texas thing) instead and it tasted just fine.  the marscapone cheese is a little bland, so make sure to season well with salt and pepper.   this recipe makes A LOT!

Creamy Farfalle with Cremini, Asparagus, and Walnuts
 
Salt
1 pound farfalle pasta
3 tablespoons butter
1 pound cremini mushrooms, thickly sliced
1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese
Pinch freshly grated nutmeg
3/4 cup walnuts, toasted
1/4 cup freshly grated Parmesan

Bring a large pot of salted water to a boil.   Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.

Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl.  Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

Recipe courtesy Giada De Laurentiis,   www.foodtv.com

posted by: artichoke72 at 17:57 | link | comments |
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fish baked with vegetables

this another one of my favorite meals.  it's easy, healthy, satisfying, and worthy of serving to guests.  and because the fish and veggies are baked in foil packets, there isn't much clean-up. 

there are endless possibilites for this dish by mixing and matching different types of fish, vegetables, and seasonings.  some combinations (aside from the basic tuna or tilapia) i have tried include:  halibut with carrots, onions, and yellow squash seasoned with dill; catfish with carrots, celery, onion, tomatoes and green olives; salmon with leeks, spinach, capers, lemon juice and dill.   

when the fish and veggies are done cooking, i usually pour the contents over a plate of orzo.  while the fish and veggies cook, they create a wonderful juice that the orzo soaks up...it's a pleasing combination.

fish baked with vegetables

fish fillets (i usually use tuna steaks or tilapia (more so now than tuna because it's so cheap))
butter
julienned veggies of choice (i usually use carrots, onion, and celery)
     *carrots
     *celery
     *onions
     *leeks
     *zucchini
     *bell peppers
cherry tomatoes, halved (or diced fresh tomato, or even canned diced tomato, in a pinch)
capers (could use green olives) (i use about 1T. per serving)
thyme (dried or fresh)
basil (dried or fresh)
salt and pepper

for each serving:
place a pat of butter on a piece (about 12 x 12-inch) of foil.  top with fish, julienned vegetables, tomatoes, and capers.  season fish and vegetables with salt and pepper, thyme and basil.  top with another pat of butter.  sprinkle 1 T. of water (or white wine) over the fish and vegetables. 

fold edges of foil up and together in a double pleat to seal. place on a baking sheet.

bake at 350 degrees for 35 minutes.

serve with orzo, rice or pasta, a side salad and crusty bread (to mop up the juices).

posted by: artichoke72 at 14:15 | link | comments |
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