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Dark Chocolate Tea Truffles

Dark Chocolate Tea Truffles

Ingredients
  • 24 oz. dark chocolate, cut in small chunks
  • 12 oz. heavy cream
  • 1 oz. Lapsang Souchong whole leaf tea
  • 4 oz. corn syrup
  • 4 oz. unsalted butter
  • 1 t. roasted sesame oil
  • 4 oz. sesame seeds, toasted until fragrant and light golden-brown
  • Cocoa powder, as needed
Instructions:

1. Put chocolate in heatproofstainless-steel bowl.

2. In heavy saucepan, bring cream and tea leaves to a boil. Remove from heat; allow to stand about 5 minutes. Pour through fine-meshed sieve; reheat to a simmer. Add corn syrup, butter and sesame oil; bring to a boil. Remove from heat. Pour over chocolate in bowl; stir to melt chocolate fully. Allow to cool slightly. Scoop onto parchment paper-lined sheet. Refrigerate until firm, 2-3 hours.

3. Ball generous teaspoons of mixture; shape. Coat each truffle in sesame seeds and/or cocoa powder.

Keep chilled until 15 minutes before service.

Yield

80-100 Pieces

Reprinted with permission from the American Culinary Federation:The National Culinary Review, October 2016. For more delicious recipes visit www.acfchefs.org

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

Ingredients
  • 1 stick butter
  • 6-8 T. flour
  • 2 cups heavy cream
  • 6 cups tomato sauce, divided
  • ¼ cup grated Parmigiano-Reggiano cheese
  • ¼ cup grated Romano cheese
  • 1 red pepper
  • 1 yellow pepper
  • 1 seeded zucchini
  • 1 seeded summer squash
  • ½ white onion
  • ½ red onion
  • Olive oil, to coat vegetables
  • Salt and pepper, to taste
  • 1 small bag cleaned spinach
  • 1½ boxes lasagna sheets
  • 1 lb. shredded mozzarella
Instructions:

1) To make bechamel: Melt butter in small saucepan over low heat. Add flour; cook for 5 minutes, stirring constantly. Whisk in cream slowly, until mixture thickens. Strain into large bowl; cool. Mix cooled bechamel with 5 cups tomato sauce, Parmigiano-Reggiano cheese and Romano cheese.

2) Medium-dice red pepper, yellow pepper, zucchini, summer squash, white onion and red onion; toss with olive oil and salt and pepper. Roast at 350ºF for 20 minutes until tender. Add spinach. Cool vegetables.

3) Cook lasagna sheets in large pot of boiling salted water for 8-10 minutes, or until al dente. Strain; rinse under cold water. Pat dry with kitchen towel; drizzle with olive oil.

4) In greased 9×13-inch baking dish, layer lasagna as follows: tomato mixture, lasagna sheets, vegetables, mozzarella, tomato mixture. Repeat at least four times until reach top of baking pan. Add remaining cup tomato sauce; top with mozzarella.

5) Cover with aluminum foil; bake at 350ºF for 50 minutes. Remove foil; continue baking for 20 minutes, untilcrust is golden. Remove from oven; rest about 20 minutes before slicing.

Yield

6-8 servings

Reprinted with permission from American Culinary Federation: Credit: Antico Forno, Boston
The National Culinary Review, January 2016

Spicy Carrot, Cucumber and Fresh Avocado Salad

Spicy Carrot, Cucumber and Fresh Avocado Salad

Ingredients
  • 4½ oz. sourdough bread, cubed
  • Olive oil, as needed
  • Salt, as needed
  • 2 lbs. baby carrots, peeled, halved lengthwise
  • Cucumber Salad (recipe follows)
  • 3 fresh California avocados, peeled, seeded, diced
  • ½ oz. cilantro leaves
  • ¼ cup extra virgin olive oil
  • 1 t. sea salt
  • Toasted black sesame seeds, for garnish
  • Cucumber Salad
  • 2 lbs. Japanese or pickling cucumbers, thinly sliced
  • 5 oz. shallots, thinly sliced
  • ¼ oz. Thai chili, thinly sliced
  • 2 oz. ginger, finely julienned
  • 3 cups rice wine vinegar
  • 2 cups sugar
  • 2 T. salt
Instructions:

1. Preheat oven to 350ºF. Toss sourdough bread cubes with 1 T. olive oil; sprinkle with salt. Spread on baking sheet; bake for 10-12 minutes until crisp and light-brown. Cool.
2. Bring a large pot of water to a boil. Blanch carrots for 4-5 minutes until crisp-tender. Drain carrots; place in a bowl of ice water.
3. Drain cucumber salad, reserving some liquid. Drain carrots; mix with cucumber salad in a large bowl with some cucumber salad liquid. Add diced avocado, sourdough croutons, cilantro leaves, sea salt, and extra virgin olive oil. Mix gently. Add more salt or olive oil as needed, to taste.
4. Divide salad among six bowls (2½ cups per bowl). Drizzle each with a little more olive oil; sprinkle with sesame seeds.
For cucumber salad
In a large bowl, combine cucumber, shallot, chili, ginger, vinegar, sugar and salt. Mix well to dissolve sugar. Transfer to smaller container. Cover; refrigerate at least 2 hours or overnight.

Yield

6 servings

Reprinted with permission from the American Culinary Federation. Credit: Gregory Gourdet, Chef, Departure Restaurant and Lounge, Portland, Oregon. The National Culinary Review, October 2015

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