where the image is meant to titillate and inspire the cook
Korean Influence Chili Chocolate Brownies
with
Gochugaru, Ginger, Sesame Seed, Olive Oil, Fleur de Sel
Gochugaru is a Korean red chili powder that is definitely spicy – but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried red peppers. Korean chili plus a fruity California olive oil and the sharp, exotic flavor of ground ginger come together in this fusion brownie that is an intense spicy grown-up dessert.
Gochugaru Brownie Recipe
Chocolate Mint Parfaits with Chocolate Hearts
With just five ingredients, a few minutes, and some cute little serving glasses – you can prepare a delighful dessert that is elegant enough for fancy entertaining, yet humble enough for family dinner. A classic flavor combination of chocolate and mint, a striking color combination of chocolate brown and pale green, plus an artsy chocolate heart make this an enchanting sweet treat.
And since chocolate mint parfaits are perfect any time of year, you can serve them for almost any holiday. Just adorn them with the corresponding chocolate shape. On Valentine’s Day make chocolate hearts, on Saint Patrick’s Day make chocolate shamrocks. You get the idea – stars, crosses, pumpkins, baby showers, wedding showers, graduation…
Chocolate Mint Parfaits Recipe
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Sea Urchin Bisque
With its salty, clean ocean scent and hues of gold, yellow and orange, its sweet, crisp, lingering taste and creamy, buttery texture – the captivating sea urchin roe makes for an elegant bisque and its skeleton provides the vessel for a most dramatic presentation… perfect for New Year’s Eve dinner!
How to Clean a Sea Urchin
Hanukkah Brisket Tamales
Sending my warmest wishes to you at Hanukkah
May you be blessed with joy, good health, peace, and tender brisket….
Oh how we adore our brisket. And since the cooking process takes over eight hours, I usually make enough for leftovers and extra to freeze for later too. This year – the intersection of Hanukkah, brisket in the freezer, spying some mouth-watering tamales at LA’s Grand Central Market, and a tamalada (my Latino friends’ traditional Christmas season tamale-making party) – led to a unique holiday treat…Hanukkah Brisket Tamales. Made with my super-tender beef brisket, from a recipe that we have been making for many years. It is so good it’s one of the few recipes that I never adjust. The addition of carrots sautéed in olive oil and seasoned with a bit of cumin, salt and pepper plus a medley of sautéed onion and jalapeño adds fresh flavor and spiciness. The (optional) gouda cheese brings another dimension of smokiness and creamy texture. And lastly, who could resist the adorable little packages all wrapped up like a present, representing the age-old Jewish custom to give gifts of gelt to children on Hanukkah.
Note: Omit dairy or replace with non-dairy vegan substitutes for your Observant guests who follow the laws of kashrut (Jewish dietary laws).
Hanukkah Brisket Tamales Recipe
My Exquisite French Martini, Macaron Garnish
St-Germain Liqueur is created in the artisanal French manner from freshly hand-picked elderflower blossoms. Its sublime taste hints at pear, peach and grapefruit, yet none of them exactly. It is a flavor as subtle and delicate as it is captivating. Dolin Vermouth de Chambéry is made of fine wines and botanicals found in the Alpine meadows above Chambéry. Together they impart a fresh and elegant nose, with a subtle and complex palate. Each batch of Grey Goose Vodka begins with soft winter wheat grown on farms of Northern France, using the same wheat used in the finest French breads and pastries. After the wheat grain is fermented and distilled into a high-proof spirit, it travels south to the Cognac arrondissement where it is blended with the remarkably pristine water found there. The result is a vodka with an elegant floral and citrusy nose, and a soft smooth palate with a hint of almond, and a fresh bright finish.
Now, I ask you – with these three fine French ingredients, is there any way to improve upon this cocktail? Yes, I can think of one…Garnish it with a fabulous French macaron! Exquisite, indeed.
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