Banana Maple Ice Cream with Sugared Walnuts

Banana Maple Ice Cream with Sugared Walnuts
Recipe by Dragon

I’ve been obsessed with making homemade ice cream ever since I got my ice cream maker for Christmas. Girls and their toys! I’ve been working on this flavour combination for a couple of weeks now and I think it’s the perfect banana ice cream. Be sure to let it soften slightly before serving it.

Makes: 1 1/2 quarts

5 bananas (ripe and frozen)
2 tablespoon lemon juice
1/2 cup maple syrup
1/4 cup dark corn syrup
1 teaspoon maple extract
1 teaspoon vanilla extract
1 1/2 cups heavy cream

1 cup sugared walnuts (see recipe below)

Directions:
1. Allow frozen bananas to thaw for 45 minutes before processing them.

2. Peel the bananas and cut into pieces. Combine bananas with lemon juice and place in a food processor. Process the banana mixture for about 30 seconds.

3. Add maple syrup, corn syrup, maple extract and vanilla extract. Process again for
another 30 seconds.

4. While the processor is running, add the cream slowly. Process until smooth.

5. Pour the banana mixture into a clean bowl and cover the surface of the mixture with plastic wrap.

6. Chill mixture in the refrigerator overnight.

7. Transfer the banana mixture to an ice cream maker and process according to manufacturer's instructions.

8. Fold in sugared walnuts into the ice cream.

9. Place ice cream in an airtight container and freeze for a minimum of 3 hours before serving.


Sugared Walnuts
Recipe by Dragon

Make: 1 cup

1 cup walnut halves, coarsely chopped
1/2 cup sugar
1/4 cup water
1 tablespoon maple syrup
Pinch of salt

Directions

1. In a medium saucepan combine the sugar, water, maple syrup and salt over medium heat.

2. Cook until the sugar starts to get golden. Remove the saucepan from the heat.

3. Add walnuts and stir gently until the nuts are well coated and the mixture loses its gloss.

4. Turn out onto a greased baking sheet. Let it cool slightly and separate the pieces.

Dragon's Amaretti Brownie Cheesecake

Dragon's Amaretti Brownie Cheesecake
Recipe by Dragon

I won first place in a Bake Off today with this yummy creation. It my own Dragon's Amaretti Brownie Cheesecake and its divine. :) Enjoy.



Ingredients:

Brownie Layer
1 cup unsalted butter
1 cup cocoa powder
1/2 tbsp espresso powder
1 3/4 cups sugar
4 large eggs, room temperature
2 tsp vanilla
1 1/4 cups all purpose flour
1 tsp baking powder
1/2 tsp fine salt
1/2 cup toasted almonds, chopped

Cheesecake Layer
6 oz semi-sweet chocolate, chopped
2 x 8 oz (250 g) packages of cream cheese at room temperature
1/2 cup sugar
1 tsp vanilla
1 tsp pure almond extract
1 1/3 cups whipping cream
1 tbsp Amaretto liquor

Topping
2 oz white chocolate, melted
2 oz dark chocolate, melted
4 amaretti cookies, crushed

Directions:

Brownie Layer
1. For brownie layer, preheat oven to 350 degrees F. Grease a 10-inch springform cake pan and line bottom and sides with parchment paper.
2. Melt butter and pour into a larger bowl. Sift cocoa and espresso powder into butter and stir in sugar.
3. Add eggs to mixture, blending well after each addition.
4. Stir in vanilla.
5. In a separate bowl, combine flour, baking powder and salt. Add to cocoa mixture and blend.
6. Stir in nuts. Pour into pan and bake for 30 minutes, until firm. Cool completely before adding filling.

Cheesecake Layer
1. For cheesecake layer, place chopped chocolate in a bowl over a pot of gently simmering water and stir to melt. Make sure the bowl does not touch the water. Remove from heat.
2. Beat cream cheese until fluffy with electric beaters or in a stand mixer with the whisk attachment on high speed. Slowly add sugar while mixing and beat in vanilla and almond extract.
3. Pour in whipping cream and amaretto. Whip into cream cheese on high speed, until mixture becomes firm and holds a peak. Do not over mix it or it will become limp.
4. Scrape chocolate into cheese mixture and blend quickly.
5. Scrape filling onto brownie base and spread evenly.
6. Chill cake for at least 2 hours before slicing.

Topping
1. To garnish, remove springform pan and pull the parchment paper off the sides of the cake.
2. Sprinkle Amaretti crumbs over cake.
3. Drizzle top with white chocolate and dark chocolate.



xo,
Dragon

Profiteroles with Vanilla Bean Ice Cream & Raspberry Coulis

Seven Deadly Sins Dinner (GLUTTONY)

Profiteroles with Vanilla Bean Ice Cream & Raspberry Coulis

Gluttony simply had to be the final course, and what could be more gluttonous than a second dessert after a wonderful meal?

For this course, I wanted something decadent. I chose a French pastry called profiteroles. Profiteroles are made with choux pastry and are always filled with something sweet. I chose to fill them with vanilla bean ice cream and top them with a wonderful raspberry coulis. Hmmm, very decadent.

Even after this large meal, several of the guests could be seen licking the raspberry coulis off their plates. Now, that is Gluttony.


Profiteroles with Vanilla Ice Cream and Raspberry Coulis
Recipe by Dragon

Makes: 18

Ingredients:
18 Profiterole Pastry Puffs (recipe below)
2 cups Raspberry Coulis (recipe below)
18 small scoops of Vanilla Bean Ice Cream

Raspberries to garnish

Assembly:
1. Split a pastry puff in half and place on a dessert plate. These profiteroles are small so serve 2 or 3 per person for a full dessert or in the case of the Seven Deadly Sins dinner, 1 or 2 works well.

2. Place a scoop of the Vanilla Bean Ice Cream on the bottom half of the puff. Place the top of puff on top of the ice cream.

3. Drizzle the raspberry coulis over the pastry puff. Sprinkle raspberries around the profiterole. Serve immediately.

Profiterole Pastry
Recipe by Dragon

Makes: 18

Ingredients:
1 cup milk
1/2 cup, unsalted butter
Pinch salt
1 1/2 tablespoon sugar
1 cup all-purpose flour
5 eggs
2 teaspoons vanilla

Directions:
1. Preheat the oven to 425 F. Line and grease a baking sheet. Spritz the top of the baking sheet with some water. This will aid in the baking of the pastry by creating some steam in the oven.

2. Heat the milk, butter and salt in a saucepan over medium heat until just below the boiling point, when small bubbles appear around the edges of the pan. Keep an eye on it, don't let it boil.

3. Add the flour and beat it with a wooden spoon until the mixutre forms a soft ball and leaves the sides of the pan clean. Reduce the temperature to low and continue stirring for 2 minutes. Don't walk away from the pan, stir constantly.

4. Take the dough and place it into a mixing bowl. Let it cool for about 10 minutes. This will let some of the moisture evaporate before you add the eggs. While the mixer is running at medium spead, add the eggs one at at time. It may not be necessary to add all the eggs. After the third egg, check the dough. If the dough is shiny and smooth and falls from the spoon when its whacked against the edge of the bowl, then the dough is ready. If not, continue adding the eggs until this consistency is achieved. Add the vanilla and blend into the dough.

5. Spoon the dough into a pastry bag fitted with a large round tip. Pipe the dough onto the baking sheet in mounds that are about 2 inches wide. Press down gently on the peak of each mound with a wet finger. This will keep the tops from burning.

6. Bake for 12-15 minutes or until the puffs are lightly browned. Turn off the oven and let them sit in the oven for another 10 minutes.

7. Before transfering the puffs to a wire rack, cut a little slit on the side of each puff to allow the steam to escape. Let the puffs cool completely before filling.

Raspberry Coulis
Recipe by Dragon

Makes: 2 cups

Ingredients:
1/2 cup sugar
3 tablespoons water
3 mint leaves
1 12oz bag frozen raspberries, thawed
1 tablespoon Framboise (Raspberry liquor)

Directions:
1. Heat the sugar, water and mint leaves in a small saucepan over medium heat. Stir occasionally until the sugar dissolves completely. This takes about 5-7 minutes.

2. Combine the raspberries and sugar syrup in a blender and puree.

3. Strain the raspberry mixture through a fine mesh sieve to remove the seeds. Stir the Framboise into the coulis.

4. The coulis will keep in the refrigerator for 4-5 days. Keep it tightly covered.

We served this course with tea and coffee.

A CONFESSION: It seems that, as a teenager, one of our guests partook of adult beverages while at a friend’s house, and then drank so much that they then proceeded to throw up in the friend’s parents' ice bucket. The parents discovered the defiled bucket a week later. Nicely done

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Luscious Chocolate Fondue with Sensual Fruits

Seven Deadly Sins Dinner (LUST)

Luscious Chocolate Fondue with Sensual Fruits & Nuts

I simply cannot tell you how grueling it was doing the endless research into Lustful foods. Poor me. I found a rich tradition of aphrodisiacs, going all the way back to the Garden of Eden.

First on the list is chocolate, which should not surprise anyone. For some people, chocolate is better than sex. I would not go that far, but it is right up there. Many fruits also made the aphrodisiac list, and I thought a luscious chocolate fondue with sensual fruit would be a perfect lust course.

What is sexier than a fondue, especially when you get to feed your partner? The rule was that if you dropped your fruit into the chocolate you had to give someone a kiss. We amended this rule after Tim dropped his eighth piece of fruit.

Luscious Chocolate Fondue with Sensual Fruits and Nuts
Recipe by Dragon

Serves: 6

Ingredients:

6 oz bittersweet chocolate
3 oz semi-sweet chocolate
3/4 cup heavy cream
1 tsp espresso powder
1 tsp vanilla
1 tablespoon honey
3 tablespoon unsalted butter
3 tablespoon Brandy

Pineapple, sliced into chunks * (see note)
Cherries
Strawberries, hulled and cut in half
Banana, sliced
Grapes
Almonds, toasted and chopped for dipping
Angel food cake, cut into cubes (I added angel food cake just for some irony)

Directions:

1. Finely chop chocolate and transfer to a small bowl.

2. Bring cream, espresso, vanilla, honey, and butter to a simmer in a saucepan over medium heat. Remove from heat and add chocolate, stirring until melted and smooth. Add the brandy and stir until blended.

3. If you’re making this ahead of time, allow the chocolate to cool. Cover and keep refrigerated. Allow the fondue to come to room temperature before heating.

4. Reheat the chocolate in a bowl over a pot of gently simmering water and stir to melt. Make sure the bowl does not touch the water. Remove from heat.

5. Transfer the heated fondue to a small warmed bowl and place over a candle flame. The fondue will stay warm enough for dipping for about 20 minutes without candle.

6. Arrange the fruit and cake on a platter and serve along side the fondue.

* Note: Another option is to slice the pineapple and grill it over medium heat for a one-minute per side.

We served this lusty dessert with Rosenblum Vineyards Désirée wine. Désirée Chocolate Dessert Wine is an exotic blend of Zinfandel, Port wine and an infusion of rich chocolate.


A CONFESSION: I know; the one you have all been waiting for, right? If I listed every confession, your computer might explode. There was one confession about a broken bed, which sounded like you had to be there; and I wish I were! The juiciest confession was a hilarious tale about the cops being called by angry neighbours because of “too much noise.” Oh my. It's enough to make this lady blush.

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Absolution - Brandy & Forgiveness

Seven Deadly Sins Dinner (Absolution)

Brandy & Forgiveness

After a wonderful meal of sinfully good food, and sinful confessions, it seemed only fair that absolution be given. As the official Confessor, the power was granted to me to forgive all sins. I made some of them sweat a bit.

We sat around the table enjoying our brandy and enjoying each other. After all, that is why you go through all this time and effort: good friends, good fellowship, and great food!

AFTERWORD

Since word of my dinner has spread, everyone wants in. They want to know how to do it or, more often, they want me to help them do it. I have been bombarded with requests for variations on the theme.

I was asked to create a Vegetarian version, a Seafood version and an Italian version so far. The possibilities are exciting and endless.

Future Changes/Additions:

I enjoyed every part of the night but if I had to do it over again I might have made a few changes.

• The casual atmosphere was nice, but when you go to this much work, why not make it a little more formal? It is fun to get dressed up every once in awhile.
  


• I wish I had done more “theme” decorating. I think a red tablecloth overlaid with a sheer lacy black one would be divine.
  


• I would add more candles and less natural light.
  


• And while the music was low-key and just my style, something more gothic, like Mozart’s Requiem might have fit the mood too.
  


• Someone even suggested that each guest come as a different deadly sin. That would be a sight.

I won't lie; there is a good bit of work involved in preparing a seven-course dinner. However, if I can do this, you can do this. Do as much as you can beforehand so you can spend time with your guests and not be held captive in your kitchen. Do not stress, people will notice, and it will affect the mood. Have your friends help you in the kitchen. This meal is meant to be fun for everyone, including you.


Good luck, and let me know how you did. (And you BETTER include those confessed sins too!)

xo,
Dragon

P.S. I'd like to thank Kathy for all her help in making this dinner a success and for the wonderful photography.

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Crown Roast of Lamb with Rosemary, Shallots, Mustard & Mint

Seven Deadly Sins Dinner (PRIDE)

Crown Roast of Lamb with Rosemary,
Shallots, Mustard & Mint

The focus of any great dinner is the main course, and I spent the most time working on this course. I wanted it to be special. I also wanted to show off my cooking skills, and thus commit the sin of pride too!

The first thing I thought of in terms of pride was a group of lions. I liked the metaphor, but I was not sure what Loin of Lion would taste like or where I would get some. However, Lions are considered the kings of the jungle, so coming up with a Crown Rack of Lamb was a natural step. Plus, "The lion shall lay down with the lamb." Perfect!

This lamb was decadent and surprisingly easy to prepare. I paired the roasted lamb with richly colored saffron rice and steamed spring vegetables. A main course fit for a royalty. I was definitely proud to serve it to my guests.

Crown Roast of Lamb with Rosemary, Shallots, Mustard and Mint
Adapted from Bon Appétit

Serves: 6

Ingredients:
3 tablespoons butter, room temperature
1 tablespoon Dijon mustard
1 tablespoon fresh rosemary, chopped
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 crown of lamb (about 4 1/2 pounds total)

2 tablespoons butter
2 large shallots, chopped
1 tablespoon fresh rosemary, chopped
1 cup dry white wine
1/4 cup chicken stock
1/4 tablespoon Dijon mustard
3 tablespoons fresh mint, chopped

Directions:

1. Preheat oven to 450°F. Season the lamb with salt and pepper.

2. Mix butter, mustard, salt, pepper and rosemary in bowl. Rub the lamb all over with butter mixture. Place the lamb in roasting pan and set aside for 1/2 hours.

3. Roast the lamb for 15 minutes at 450°F. Reduce the oven temperature to 350°F and continue roasting until thermometer inserted into lamb registers 150°F. for medium, about 45-50 minutes. Because ovens vary, check the temperature of the lamb after 40 minutes.

4. Transfer the lamb to a serving dish, cover it with tin foil and let it rest for 15minutes. Pour off the fat from roasting pan and set pan aside.

5. For the sauce, melt 1 tablespoon butter in large sauce pan over low heat. Add the shallots and rosemary and saute until shallots are tender, about 5 minutes.

6. Add the wine to roasting pan and bring to boil over high heat, scraping up any browned bits. Add the roasting pan mixture to the sauce.

7. Add the chicken stock to the sauce and boil until slightly thickened, about 6 minutes. Add the mustard and mint. Season with salt and pepper. Add the remaining tablespoon of butter to the sauce.

8. To serve, cut the lamb into chops and spoon the sauce over. Serve immediately or keep it warm in a low oven.

Golden Saffron Rice
Recipe by Dragon

Serves: 6.

Ingredients:
2 tablespoons butter
1/2 small onion, finely chopped
1/2 red bell pepper, finely chopped
1/2 teaspoon salt
2 cups long grain rice
4 cups chicken broth
Pinch of saffron strands

Directions:

1. Add the saffron to the chicken broth and let it steep for 1 hour.

2. Melt the butter over medium-low heat in a medium sauce pan. Add the onion, red pepper, and salt. Sweat the onions and peppers until aromatic, stirring constantly.

3. Add the rice to the pan and stir to coat. Continue stirring until the rice smells nutty. Add the saffron chicken broth and bring to a boil. Reduce the temperature to a medium low heat, stir the rice and then cover pan with a lid.

4. Cook the rice for 15 minutes. Take the pan off the heat and allow it to rest for 10 minutes without removing the cover. Remove lid from the pan and turn rice out into a serving bowl.

Minted Spring Vegetables
Recipe by Dragon

Serves: 6

Ingredients:
3 cups baby carrots
1 10-ounce peas, frozen
1 pound fresh asparagus, trimmed, cut crosswise into thirds
3 tablespoons butter, melted
3 tablespoons fresh mint, chopped
salt & pepper

Directions:

1. Place the carrots in vegetable steamer and steam until carrots are almost tender, about 10 minutes.

2. Add asparagus and steam until crisp-tender, about 5 minutes more.

3. Turn off the heat and add the peas. The peas will warm up quickly from the residual heat.

4. Add the butter and mint to the vegetables. Stir gently until the vegetables are coated with butter and mint. Season the vegetables with salt and pepper.

We served this tender lamb with a 2006 Flat Rock Cellars Pinot Noir.

A CONFESSION: This confession is my own sin of pride after preparing such a beautiful and delicious course.

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Golden Saffron Rice

Golden Saffron Rice
Recipe by Dragon

Serves: 6.

Ingredients:
2 tablespoons butter
1/2 small onion, finely chopped
1/2 red bell pepper, finely chopped
1/2 teaspoon salt
2 cups long grain rice
4 cups chicken broth
Pinch of saffron strands

Directions:

1. Add the saffron to the chicken broth and let it steep for 1 hour.

2. Melt the butter over medium-low heat in a medium sauce pan. Add the onion, red pepper, and salt. Sweat the onions and peppers until aromatic, stirring constantly.

3. Add the rice to the pan and stir to coat. Continue stirring until the rice smells nutty. Add the saffron chicken broth and bring to a boil. Reduce the temperature to a medium low heat, stir the rice and then cover pan with a lid.

4. Cook the rice for 15 minutes. Take the pan off the heat and allow it to rest for 10 minutes without removing the cover. Remove lid from the pan and turn rice out into a serving bowl.

Minted Spring Vegetables

Minted Spring Vegetables
Recipe by Dragon

These vegetables were the perfect accompaniment for my Crown Rack of Lamb and Golden Saffron rice. I steamed the vegetables to retain their brilliant colour and texture.

Serves: 6

Ingredients:
3 cups baby carrots
1 10-ounce peas, frozen
1 pound fresh asparagus, trimmed, cut crosswise into thirds
3 tablespoons butter, melted
3 tablespoons fresh mint, chopped
salt & pepper

Directions:

1. Place the carrots in vegetable steamer and steam until carrots are almost tender, about 10 minutes.

2. Add asparagus and steam until crisp-tender, about 5 minutes more.

3. Turn off the heat and add the peas. The peas will warm up quickly from the residual heat.

4. Add the butter and mint to the vegetables. Stir gently until the vegetables are coated with butter and mint. Season the vegetables with salt and pepper.

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Seafood Salad with Tomato, Avocado and Mango

Seven Deadly Sins Dinner (ENVY)

Seafood Salad with Tomato, Avocado and Mango

To Envy is to covet; specifically to covet what someone else has that you do not. I needed to work that into my meal somehow. To give this course an interesting twist I decided to let chance play a role in who would get the “extra special” salad.

Six squares of paper were folded into a cootie-catcher; five were scribed with the word “Envious,” and one with “Fortunate.” Just like when we were kids, the cootie catcher knows all. Who would be fortunate and who would be envious?

My friend Lynn was the fortunate one. When I explained to the group that Lynn’s salad would have lobster in addition to the shrimp, the rest of the guests felt instantly envious. In fact, the little sinners spent at part the course trying to trick Lynn out of her lobster. It didn’t work.

My guests really did not have much to complain about, though, because their salad was wonderful with just the shrimp mixed with fresh tomatoes, mango and avocado and served with a delicious citrus dressing. Although, I do have to admit the lobster made Lynn’s extra special.

Seafood Salad with Tomato, Avocado and Mango
Recipe by Dragon

Serves: 6

Ingredients:
1 large lobster tail
20 large shrimp, shells on
3 dried bay leaves

Dressing:
1 cup olive oil
2 tablespoon, white wine vinegar
½ cup orange juice
4 tablespoons fresh lime juice
1 tablespoon jalapeno, seeded and minced
2 tablespoons finely grated lime zest
2 teaspoons finely grated orange zest
salt & pepper

Salad:
2 avocados, peeled, diced into 1/2-inch pieces
30 grape tomatoes, cut in half
2 large mangos, peeled, diced into 1/2-inch pieces
12 cups mixed baby greens
½ lemon

Directions:

1. Shell and devein the shrimp. Set shrimp aside and keep the shells. Bring to a boil a medium pot of salted water. Add shrimp shells and bay leaves to the pot.

2. Add the lobster tail to the pot, cover and boil for 5-7 minutes. Remove the lobster from the pot and let it cool. Remove the lobster meat from its shell and cut into 1/2-inch pieces. Set aside to cool.

3. Add shrimp to the pot and cook for 2-3 minutes until the shrimp turns pink. Be careful not to overcook the shrimp. Remove shrimp from the pot and set aside to cool. Both the shrimp and the lobster can be refrigerated until the salad is ready to be assembled.

4. Whisk together olive oil, vinegar, orange juice, lime juice, jalapeno, lime zest and orange zest in bowl to blend. Season with salt and pepper. Set aside until you’re ready to assemble the salad. The dressing can be made up to 1 day ahead and stored in the refrigerator. Bring the salad dressing to room temperature and whisk again before using.

5. Combine lobster, shrimp, avocados, tomatoes and mango in bowl. Pour 1/2 cup of dressing over the seafood mixture and toss gently to coat. Check the seasoning and add salt and pepper if needed.

6. Toss greens in another large bowl with enough of the remaining dressing to coat the leaves.

7. Divide greens among the salad plates. Spoon seafood mixture on top of the greens. Add a squeeze of lemon over each dish and serve.



We served this mouth watering salad with a 2006 Mac Murray Ranch Pinot Gris.


A CONFESSION: As for the confessions, I cannot go into many details on the sins here (Seven Deadly Sins Dinner Code), but suffice it to say the most shocking one involved a high school girl coveting her older sister’s hunk of a boyfriend.

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Aged Cheeses, Bread and Spiced Olive Oil

Seven Deadly Sins Dinner (SLOTH)

Aged Cheeses, Bread and Spiced Olive Oil

When I think of sloth, I think slow & lazy. For this course, I wanted it to be easy for me; not much effort required in preparing and serving. I decided that cheese is the perfect food. No preparation required; just put it on a plate and serve. Cheese owes its very existence to sloth. The best cheeses literally sit around for a long time. Blue cheeses are so lazy that they collect mold!

I chose two aged cheeses; the first was a sharp five-year-old white cheddar and the second was a rich Danish blue cheese.
I also added to my platter some thinly sliced baguette and some flavored olive oil for dipping. Do not make the olive oil dip, that would not be slothful. There are many delicious olive oils available in any good super market or specialty food shop. The one I choose had olive oil, shallots, peppercorns and merlot.

This one is so easy and lazy that there is no recipe involved. It is that easy.





We enjoyed the cheese & bread with a 10 year old Dela Force Tawny Port. Port wine and cheese are a wonderful combination.


A CONFESSION: One of the guests confessed to waking up one morning to discover that they were all out of clean underwear, so they decided to go to work....ahem...al fresco. Too much information. no?

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Herb & Cheese Savory Cookies with Balsamic Syrup

Seven Deadly Sins Dinner (GREED )

Herb & Cheese Savory Cookies with Balsamic Syrup

Before we sat down formally at the table, I wanted my guests to relax with their drinks and nibble on something light. The perfect solution was an amuse bouche, a French terms that means, “to amuse or please the mouth.” This course is meant to be something small to excite the taste buds and offer a glimpse into the chef’s approach to the coming meal. It is a little taste to leave you wanting more. Hmm….what sin goes along with wanting more? Greed.

I made exactly thirteen cookies, which meant two per person, plus one left over for the greediest guest to take. The cookies were delicious, and the group eyed each other suspiciously, wondering who would take the last one. The serving dish passed from person to person until Kathy scooped up the last one unrepentantly. However, that was not the only greed on display, as several guests savored every last bit of the balsamic syrup. Politeness was tossed aside for licking of fingers. I loved that my guests were getting into the spirit of the night!

Herb & Cheese Savory Cookies
Adapted from Michael Smith

These herb and cheese cookies are made with fresh rosemary and Parmesan cheese. Feel free to mix and match the herbs and cheeses. Just make sure that you use a hard cheese, one that can be shredded.

Serves: 6

Ingredients:
1 cup of flour
2 tbsp of fresh rosemary
1/4 cup of butter, cut into cubes
1/2 cup of grated Parmesan cheese
1/2 cup of sour cream
Salt and pepper
Balsamic Syrup (recipe below)

Directions:
1. Preheat oven to 350 degrees. In a food processor, place flour, rosemary, butter, salt and pepper. Pulse until combined. Add the Parmesan cheese and sour cream. Pulse until the dough comes together.
3. Roll dough out into a log and wrap in plastic wrap. Refrigerate for at least 1 hour.
4. Slice dough into cookies and place them on a lined baking sheet.
5. Bake for 15 minutes, until they just start to brown.
6. Serve with balsamic syrup.

Balsamic Syrup
Recipe by Dragon

The Herb & Cheese Savory Cookies are wonderful on their own but are amazing when dipped in the balsamic syrup. The balsamic syrup was a revelation; both sweet and tangy in flavor and wonderful with these cookies. I experimented with different types of balsamic vinegars and sweeteners. This was my favorite combination.

Ingredients:
1 cup balsamic vinegar * (see note)
3 tablespoons of sugar
3 tablespoons of light flavoured honey

Directions:
1. Combine balsamic vinegar, sugar and honey in a saucepan over medium/low heat.

2. Simmer until reduced by ½ and has the consistency of syrup.

3. Be careful not to let it reduce too much or it will become bitter and hard. Also watch out for the fumes from the vinegar as it cooks. :)

4. Allow the syrup to come to room temperature. You can cover and refrigerate the syrup for up to 2 weeks.

5. Bring the syrup to room temperature before using it.

* Note: I used a balsamic syrup infused with fig.

We served these savory cookies with a sparking Crémant de Loire Brut, Domaine de Nerleux Régis Neau.

A CONFESSION: One of the guests confessed to enjoying a wonderfully rich and decadent meal while people all over the world are starving. This made us feel bad until we remembered he had just bought himself a luxury car!

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Spicy Sangria

Seven Deadly Sins Dinner (WRATH)

Spicy Sangria

I wanted to start the evening off with a real kick, something to let people know this was a dinner of DEADLY sins, baby! The choice became obvious: I’ll start with Wrath.

So how to unleash the fire, but still surprise my guests with something unexpected? A Spicy Sangria seemed the perfect opportunity. Normally Sangria (a Portuguese/Spanish wine-punch) is a cooling drink to satisfy your thirst and wipe away the heat of the day. Not my Deadly Sin version. This Sangria is unusual because of the addition of jalapeno peppers, and because it is made with white wine rather than the traditional red. I used white wine so my guests could see all the beautiful fruit and the peppers. The heat came through, but it was still very refreshing.

My guests loved the daring beginning, which helped them get into the spirit of things. The Sangria perfectly set the tone for the evening to come.


Spicy Sangria
Recipe by Dragon

Serves: 6

Ingredients:
4 cups Vinho Verde wine or any dry white wine * (see note)
3 tablespoons brandy
1 jalapeno pepper, seeded and quartered
2 medium tart green apples, diced
3 medium peaches, peeled, pitted and sliced
2 cups ginger ale
½ cup raspberries

Directions:
1. Combine all the ingredients except for the ginger ale and raspberries in a large serving pitcher, mixing well. Refrigerate overnight.

2. Just before serving, mix in the ginger ale and add raspberries. Serve over ice in tall glasses.

* Note: Vinho Verde wine is a Portuguese white wine. I used a dry Sogrape Gazela Vinho Verde. If you can’t find a Vinho Verde wine, use any dry white wine.

A CONFESSION – At first my guests were shy about confessing a sin. So, I suggested we give a toast instead. After a while of discussing what we could toast to that involved Wrath, one of my guests said that the only person who has incurred her wrath was her ex-husband. We all laughed and nodded in understanding as each of us had an ex as well. So we toasted; To our exes.

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Devil's Food Cheesecake
Recipe adapted from Alan Rosen and Beth Allen

I made this cake as a reward for my team members for completing a big project. I told them I'd make whatever cake they wanted. Leave it to them to find a cake that took me 3 days to complete and weighed about 10 pounds. Bastards. :)

It was a bit of work but it was a pretty good cake. I'm working on my own version of this delightful cake. It will be coming soon.

In the meantime, enjoy.



For the cheesecake layer:
3 (8 oz) packages cream cheese, at room temperature
1 1/3 cups sugar
3 tbsp cornstarch
1 tbsp pure vanilla extract
2 extra-large eggs
2/3 cup heavy or whipping cream

For the devil's food cake (3 layers):
2 1/4 cups sifted cake flour
2 tsp baking powder
1/2 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3 extra-large eggs, separated
4 oz bittersweet, melted and cooled
1 tbsp pure vanilla extract
1 1/2 cups whole milk
1/2 tsp cream of tartar

For the dark fudge frosting:
6 cups sifted confectioners' sugar (1 1/2 pounds)
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
6 oz semisweet chocolate chips, melted and cooled
2 tbsp dark corn syrup
2 tbsp maple syrup
1/2 cup heavy or whipping cream

For the Assembly:
1 oz white chocolate
1 cup Dulce De Leche or caramel sauce (I used this one)
1/2 cup chocolate chips

Directions:

1. Preheat the oven to 350F and generously butter the bottom and sides of one 10-inch springform pan. Line the bottom of the pan with parchment. Wrap the outside of the pan with aluminum foil. Make sure the foil covers the bottom and extends all the way up the sides.

2. To make the cheesecake layer, put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it's completely blended. Don't overmix it.

3. Gently spoon the batter into the pan and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake the cake until the edges are light golden brown and the top is slightly golden tan, about 1 hour. Check it after 45 minutes. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate until it's completely cold, about 4 hours. Place in the freezer until ready to assemble the cake.

4. Meanwhile, prepare the devil's food cake layers. Check that the oven is preheated to 350F. Generously butter the bottom and sides of three 10-inch round layer cake pans. Line the bottoms of the pan with parchment paper.

5. Sift the flour, baking powder, and salt together in a small bowl. Cream the butter and both sugars together in a large bowl with the mixer on medium until light yellow and creamy. Add the egg yolks, one at a time, beating well after each. Beat in the melted chocolate and vanilla. Using a wooden spoon, stir in the flour mixture, alternately with the milk, mixing well after each until blended.

6. Put the egg whites and cream of tartar in a clean medium-size bowl and beat with clean, dry beaters on high until stiff peaks form. Fold about one-third of the whites into the chocolate batter until they disappear, then gently fold in the remaining whites. Don't worry if you still see a few white specks--they'll disappear during baking. Divide the batter evenly between the three pans. Bake until a toothpick inserted in the centers comes out with moist crumbs clinging to it, about 25 minutes. Check it after 20 minutes. Cool the cakes in the pans on a rack for 15 minutes, then remove the cakes from the pans and gently peel off the paper liners. Let cool completely, about 2 hours, then cover with plastic wrap and refrigerate overnight or until ready to assemble the cake.

7. Make the frosting. In a large bowl, sift the confectioners' sugar, cocoa, and salt together. In another large bowl, cream the butter with a mixer on high until light yellow and slightly thickened, about 3 minutes. With the mixer still running, beat in the chocolate, corn syrup, and maple syrup. Reduce the mixer speed to low and beat in the sugar-cocoa mixture in two additions, beating well after each. Blend in the cream until the frosting is a spreading consistency, adding a little more cream if needed. Whip the frosting on high until light and creamy, about 2 minutes more.


8. To assemble the cake, remove the cheesecake from the freezer and let stand at room temperature about 10 minutes. Place one layer of devil's food cake, top side down, on a cake plate and spread with some of the frosting. Srpead 1/3 of Dulce de leche on top of the icing. Release and remove the ring of the springform, then remove the frozen cheesecake from the bottom of the pan. Place top side down on the frosted cake layer and spread with some frosting and another 1/3 of the Dulce de leche. Top with the second devil's food layer, top side down. Spread with more frosting and remaining Dulce de leche. Cover with the third devil's food layer, top side up. Brush away any crumbs from the sides and top of the fudge cake layers. Frost the sides and top of the cake with the remaining frosting, spreading the top with frosting about 1/2 inch deep. Use a long metal spatula that has been warmed under hot running water to smooth out the frosting on the sides and top of the cake.

9. Grate some white chocolate on top of the cake. Drizzle whatever Dulce de leche spread you have left on the top of the cake as well. Line the bottom of the cake with a circle of chocolate chips. Do the same at the top.

10. Refrigerate the cake for at least 2 hours to allow the cheesecake to thaw enough to easily slice. Let the cake come to room temperature before cutting into it. Use a sharp straight-edge knife, not a serrated one, to cut it.

xo,
Dragon