Free Recipes Archive
Chef Drew Belline of Floataway Cafe, Atlanta, GA Yield: 2 Servings Pickled Celery Hearts: 1/2 cup sugar 1/2 cup white wine vinegar 1/2 ounce celery hearts Celery Root Puree: 1 ounce butter 1 shallot 1 clove garlic 1 celery root, Read More …
This recipe is a variation of an original recipe from French chef M. Oliver and originally used grouse meat, crawfish tails, and truffles. 1 Whole chicken breast poached, boned and skinned or 1/2 pound of cooked, lean veal. 1 Pound Read More …
6 tablespoons unsalted butter 6 ears fresh corn, shucked, kernels removed from cob, juices and husk reserved for garnish 2 large Spanish onion, cut into brunoise 4 ribs celery, cut into brunoise 4 carrots, peeled and cut into brunoise 4 Read More …
We’ve taken all the work out of making luscious chocolate truffles but kept in every bit of extravagant flavor. There’s no need for time consuming rolling — just cut the truffles into squares. For the perfect hostess gift, place each Read More …
This chocolate truffle recipe is versatile. Substitute your favorite flavorings. 1-2/3 cups whipping cream 1/2 cup butter 8 oz chocolate for dipping (use white chocolate for berry/light flavors) 1 lb powdered sugar 1 tablespoon vanilla extract (or other extract i.e. Read More …
1/4 cup cognac 1/2 heavy cream 11 squares (1 ounce each) semisweet chocolate, chopped 3 squares (1 ounce each) white baking chocolate, chopped 1 square (1 ounce) unsweetened chocolate, chopped 1/3 cup confectioners’ sugar Coating: 2 tablespoons unsweetened cocoa powder Read More …
Yield: 21 Servings 1/2 cup Whipping cream 24 oz Milk chocolate (imported) finely chopped 2 tablespoons Unsalted butter 1-1/2 teaspoons Grated orange peel Unsweetened cocoa powder 2 teaspoons Solid vegetable shortening Line a cookie sheet with foil. Bring cream to Read More …
18 ounces white confectionery coating*, cut into pieces 9 tablespoons butter (no substitutes) 2 tablespoons whipping cream 1/4 cup confectioners’ sugar Additional confectioners’ sugar In a microwave or double boiler, melt confectionery coating, butter and cream over low heat until Read More …
1 pint heavy cream 12 ounces baker’s unsweetened chocolate 16 teaspoon-equivalents sugar substitute 3 teaspoons rum or cognac 1/2 cup crushed pecans (if desired) Bring cream to a boil. Add rum or cognac and simmer about 5 minutes. Add chocolate Read More …
3/4 cup Whipping cream 1/4 cup Butter 1/4 cup Orange liqueur 7 oz Semi sweet chocolate DIPPING 8 oz Unsweetened chocolate Combine cream and butter. Bring to a boil over medium heat. Remove from heat; add liqueur and chocolate. Stir Read More …
8 oz Plain chocolate 4 tablespoons Single malt scotch whiskey 2 tablespoons Sour cream 2 ounces Butter 2 ounces Icing (confectioner’s) sugar 4 oz Almonds: finely chopped 4 oz White chocolate; grated Place the chocolate (broken into pieces), whiskey and Read More …
Yield: 36 truffles 150 ml double cream 350 g plain chocolate; broken up 2 tablespoons orange brandy 25 g unsalted butter plain chocolate; melted, for dipping white and plain chocolate; grated, for decoration Heat the cream in a small pan Read More …
1 cup Whipping cream 1 teaspoon Instant coffee 6 oz Semi-sweet chocolate pieces 12 ounces Semi-sweet chocolate chips 1/8 cup Coffee liqueur 1/4 cup Cocoa Bring cream to the boiling point in a medium saucepan. Remove from heat and add Read More …
Chocolate goes well with coffee. Kahlua is most likely the world’s most popular coffee liqueur and adds a special flavor to these truffles. 12 ounces chocolate chips 4 egg yolks 1/3 cup Kahlua 2/3 cup unsalted butter ground almonds cocoa Read More …
Serving Size : 30 8 ounces premium bittersweet chocolate, broken into 2 inch pcs. 1/4 cup whipping cream 2 tablespoons butter 3-1/2 tablespoons coffee-flavored liqueur 1-1/2 tablespoons vodka 1 cup chopped toasted walnuts Place chocolate in food processor; process until Read More …
Champagne truffles are one of life’s little luxuries. Is there a woman out there who would not admit to having a penchant for the odd Champagne truffle from time to time? Well, this gem of a recipe combines dark and Read More …
1-2/3 cups whipping cream 1/2 cup butter 8 ounce semi-sweet baking chocolate, chopped 1-1/3 cup semi-sweet chocolate chips, chopped 1 Tablespoon vanilla extract or desired liqueur Coating 12-18 ounce semi-sweet or milk chocolate chips 2-3 Tablespoons shortening In saucepan, combine Read More …
4 quarts water 3/4 teaspoon salt 3/4 pound angel hair pasta 1/2 cup plus 2 tablespoons truffle oil 1/4 pound fresh grated Parmesan cheese 1/2 teaspoon freshly ground black pepper 1/4 cup snipped fresh chives or finely chopped green onions Read More …
1 (8-ounce) package dark or bittersweet chocolate, coarsely chopped 1 cup heavy cream, at room temperature 1/2 cup (3 ounces) chopped white chocolate 1/2 cup chopped nuts 1 pound white chocolate Chocolate sprinkles Melt dark chocolate and heavy cream in Read More …
3 ( 6-ounce) packages semisweet chocolate chips (3 cups) 1 (14-ounce) can sweetened condensed milk 1 tablespoon vanilla extract Coatings: Chocolate sprinkles Colored sprinkles Finely chopped or ground nuts Flaked coconut Unsweetened cocoa powder In heavy saucepan, over low heat, Read More …
1/2 cup butter, softened 2 1/2 cups powdered sugar 1/2 cup unsweetened baking cocoa 1/4 cup whipping cream 1 1/2 teaspoons vanilla extract 1/2 cup pecan halves 1/4 cup sweetened flake coconut In a large mixing bowl cream butter until Read More …
3/4 cup heavy cream 1/4 cup Irish cream liqueur 1 1/4 pounds white chocolate, coarsely chopped 1/4 c unsalted butter, softened Finely ground almonds Powdered sugar Combine heavy cream and Irish cream in a large, heavy saucepan and bring to Read More …
1 lbs. hog jowls 2 cups collard greens 1 cup cream 1/2 cup chardonnay 1/4 cup flour 1/4 cup truffles, finely chopped 1/2 cup butter 1/4 cup chopped parsley 1/4 cup chopped taragon 1 teaspoon salt Chop up hog jowls Read More …
225g plain chocolate 225g chocolate sponge cake, crumbled 50g ground almonds 5 tablespoon cream 10 maraschino cherries, drained 4 tablespoon chocolate hail Break the chocolate into a bowl and microwave on MEDIUM for 3 minutes, or until melted, stirring once. Read More …
Source: Chef Calvert Johnston – Blues Alley, Norfolk, VA Truffles 1 pound bittersweet or semi-sweet chocolate, chopped 1/2 cup water 2/3 cup chambord or raspberry liqueur 2/3 pound unsalted butter, diced 2 large egg yolks 1 cup toasted and finely Read More …
8 eggs 2 ounce Fontina cheese, cut in small pieces dash of salt 1 truffle, very thinly sliced 4 tablespoon butter grated nutmeg Melt the butter in a large skillet and set over low heat. Add the cheese and let Read More …
Serving Size : 40 1/2 cup heavy cream 1-1/2 tablespoons crushed star anise, (about 8) 8 ounces bittersweet chocolate, fine-quality 1 tablespoon cognac 1-1/2 cups unsweetened cocoa powder Bring cream to a boil with star anise in a small heavy Read More …
Serving Size : 40 1/2 cup heavy cream 1-1/2 tablespoons crushed star anise, (about 8) 8 ounces bittersweet chocolate, fine-quality 1 tablespoon cognac 1-1/2 cups unsweetened cocoa powder Bring cream to a boil with star anise in a small heavy Read More …