CHOCOLATE MOUSSE WITH BLACKBERRY SAUCE
Steps:
- Melt the chocolate in a double boiler at a low simmer, stirring occasionally. Add the espresso powder and mix to combine. Remove from the heat and let cool until cool to the touch, about 10 minutes.
- Whip the cream, sugar and vanilla to soft peaks in a large bowl, then let sit at room temperature for about 10 minutes.
- Meanwhile, whip the egg whites in a separate large bowl until they hold soft peaks. Set aside.
- Take a large spoonful of the egg whites and mix into the chocolate mixture to lighten. Gently fold the remaining egg whites in. Fold in the whipped cream until no white streaks appear. Divide among glasses or bowls. Top with Blackberry Sauce, grated chocolate and whipped cream, if using.
- Combine the blackberries, sugar and lemon juice in a saucepan over medium-high heat. Bring to boil, then lower to a simmer and cook until the berries soften and break down, about 10 minutes. Mash the berries with the back of a spoon or a potato masher. Add the liqueur and cook for an additional 2 minutes. Strain through a mesh sieve. Let cool slightly before using.
CRUSHED BLACKBERRY SUNDAE WITH TOASTED PECANS, CARAMEL SAUCE, AND WHIPPED CREAM
Steps:
- Preheat the oven to 350 degrees F.
- Spread the pecans evenly on a baking sheet and toast in the oven for 8 to 10 minutes. Remove and let cool before coarsely chopping.
- Place a scoop of ice cream in a parfait glass and top with caramel sauce, crushed blackberries, and pecans. Repeat 2 more times and then top with a large dollop of whipped cream.
- Place the heavy cream and vanilla bean and seeds in a small saucepan and bring to a simmer over medium heat. Remove the cream from the heat and let sit while making the caramel.
- Whisk together the sugar and water in a medium non-reactive saucepan over high heat. Cook until dark golden brown, about 10 to 12 minutes. Remove the caramel from the heat and immediately add the cream slowly, stirring constantly with a wooden spoon. Return to the heat and cook until the mixture becomes smooth. Remove from the heat and stir in the butter and salt. Transfer to a bowl and serve immediately.
- Combine the blackberries, sugar, and cassis in a medium bowl and stir well. Let sit at room temperature for 30 minutes. After 30 minutes, use a fork to crush the blackberries.
ICE CREAM SUNDAE WITH HOMEMADE CARAMEL SAUCE
Steps:
- Spoon two large scoops of ice cream into each of four dessert bowls. Divide the chopped peanuts between the bowls; then sprinkle each with some cookie crumbs, drizzle with some caramel sauce, and top with a dollop of whipped cream. Serve.
- Preheat the oven to 350 degrees F.
- Add the sandwich cookies to a food processor and pulse to coarse crumbs. Spread the crumbs out evenly on a baking sheet and drizzle with the melted butter. Bake for 10 minutes. Let cool completely. Use crumbs as an ice cream topping, for crunch.
- Combine the brown sugar, butter, cream and salt in a medium saucepan. Stirring constantly, bring to a simmer over medium heat and cook until the mixture is smooth and saucy, about 5 minutes.
PAN ROASTED CHICKEN WITH CRUSHED BLACKBERRY-ANCHO SAUCE AND GREEN ONION SMASHED POTATOES
Steps:
- For the puree: Combine the ancho and water in a small bowl and let stand 30 minutes. Drain well, reserving the soaking liquid. Remove the seeds and stems and puree in a food processor with the garlic, cilantro and 1/2 cup of the liquid, adding more if needed.
- For the sauce: Melt the butter in a medium or large nonreactive saucepan over medium heat. Saute the celery, carrot and onions until the celery and carrot are tender and the onions are translucent, about 7 minutes. Add the peppercorns and continue cooking 2 more minutes. Add the port, red wine, cranberry juice concentrate, ancho puree, sugar and stock, stirring constantly and making sure to scrape the bottom of the pan. Cook until the mixture is reduced by half, strain, season to taste with salt and pepper and fold in the blackberries.
- For the chicken: Preheat oven to 450 degrees. In a mixing bowl, combine flour, chile powder and season with salt and pepper. Season the chicken breasts with salt and pepper.
- Saute 2 cloves of garlic and spinach. Cool down over ice.
- Divide the spinach among the chicken breasts, placing it in the center of each. Roll up the meat and tie with kitchen string. Dredge the rolls in the flour mixture and shake off the excess.
- In a large ovenproof saute pan over medium-high heat, heat the oil until almost smoking and sear the rolls until slightly crusty, about 1 minute on each side. Place the pan in the oven and cook the meat an additional 8 minutes for medium. Let rest before slicing.
- For the potatoes: Preheat oven to 450 degrees. Brush scallions with some of olive oil and season with salt and pepper to taste. Place on a sheet pan and roast for 10 minutes. Remove from the oven and coarsely chop. Toss the potatoes with the remaining olive oil and sprinkle with salt and pepper. Roast until just a bit overcooked but not brown. As soon as they come out of the oven, place the potatoes in a large mixing bowl, add the garlic, scallions, and butter. Smash with a potato masher to achieve a rustic texture, not smooth. Season with salt and pepper.
BLACKBERRY-GRAPE SUNDAES
Try this delicious sweet and tart, purple fruit syrup for your next sundae party.
Provided by Food Network Kitchen
Categories dessert
Time 15m
Number Of Ingredients 0
Steps:
- Cook 3/4 cup each blackberries and seedless red grapes, 1/3 cup sugar and 2 teaspoons water in a small saucepan over medium heat until juicy, about 10 minutes. Remove the fruit with a slotted spoon and continue simmering the liquid until syrupy, about 2 more minutes. Let cool slightly. Stir the fruit back into the syrup and spoon over vanilla ice cream.
Nutrition Facts : Calories 226 calorie, Fat 7 grams, SaturatedFat 4.5 grams, Cholesterol 29 milligrams, Sodium 54 milligrams, Carbohydrate 38 grams, Protein 3 grams, Sugar 35 grams
APPLE SUNDAES WITH CIDER CARAMEL SAUCE
The caramel apple takes a sophisticated turn in this dessert. Baked with butter, sugar, ginger, and cinnamon, the fruit goes soft and spicy before you finish it with a rich caramel sauce that's mostly made in the oven, plus vanilla ice cream and crushed store-bought amaretto cookies.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Stir together both sugars, butter, and vinegar until well combined. Spread mixture evenly in the bottom of a 9-by-13-inch baking dish.
- Peel and core apples, then slice into 3/4-inch-thick rounds. Toss with cinnamon, ginger, and salt in a bowl. Place on top of sugar mixture in a single layer, overlapping slightly if needed. Cover with parchment-lined foil and bake until just beginning to soften and bubble, 20 to 25 minutes. Spoon sauce over apples, and increase heat to 450 degrees. Continue to bake, uncovered, until sauce thickens and apples are soft and brown, about 15 minutes more.
- Divide apples evenly among 4 bowls. Whisk cream into liquid in baking dish to make a caramel sauce. Transfer to a bowl; let cool until thickened slightly, about 10 minutes. Top apples with ice cream, caramel sauce, and cookies; serve.
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