Dark Chocolate Balsamic Tiramisu

Ingredients

  • 6 egg yolks
  • 4 tablespoons sugar
  • 1 pound mascarpone (at room temperature)
  • 1 3/4 cups cooled espresso
  • 3 tablespoons SOOC Dark Chocolate Balsamic
  • 24 ladyfingers
  • 1/3 cup bittersweet chocolate shavings


Preparation

Using a stand mixer with whisk attachment, beat egg yolks and sugar until thick, about five minutes.  Add room temperature mascarpone to the egg yolks and beat until smooth.  Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined.  In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic.  Briefly dip each ladyfinger into espresso mixture.  Allowing the ladyfingers to soak too long will cause them to fall apart.  Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.  Evenly spread 1/2 of the mascrpone mixture over the ladyfingers.  Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.  Cover with plastic wrap and refrigerate for 2 to 6 hours.  Before serving, sprinkle the top with chocolate shavings.

 

Dark Chocolate Balsamic Tiramisu

Ingredients

  • 6 egg yolks
  • 4 tablespoons sugar
  • 1 pound mascarpone (at room temperature)
  • 1 3/4 cups cooled, espresso
  • 3 tablespoons Stuarto’s Aged Dark Chocolate Balsamic
  • 24 ladyfingers
  • 1/3 cup bittersweet chocolate shavings

 

Preparation

Using an stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined.  In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic. Briefly dip each ladyfinger into espresso mixture. Allowing the ladyfingers soak too long will cause them to fall apart. Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.  Evenly spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover with plastic wrap and refrigerate for at least 2 hours or up to six.  Before serving, sprinkle the top with chocolate shavings.

 

Decadent Chocolate & Aged Espresso Balsamic Fudge

Ingredients

10 oz. Heavy Cream
4 oz. Stuarto's Aged Espresso Balsamic
1 pound (about 2 cups) semi-sweet chocolate chips
3 Tbs. unsalted butter cut in to small pieces
1/4 tsp. sea salt
1/2 tsp. vanilla extract

Directions

Butter a 9x13" baking pan and line with parchment that overhangs the sides. In a metal bowl or double boiler, add all of the ingredients except the salt. Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Pour in to the prepared pan. Allow to cool to room temperature and cut in to squares. Sprinkle a few grains of sea salt on each square.

Makes about 3 pounds of fudge.

 

Extra Virgin Olive Oil Poached Fish

fish

Directions

Pat dry and season your favorite fresh fish ( salmon, halibut, bass, snapper, etc.) with salt and pepper. You can use smaller whole fish such as the anchovies pictured or fillets and steaks from larger fish. Be sure that your fillets and steaks are no more than 1 1/2 inches thick.

Place the fish in to a saute pan large enough to hold the fish fully submerged in extra virgin olive oil. Heat the extra virgin olive oil slowly over medium-low heat until it reaches 250 degrees on a deep fry thermometer. There should be little to no activity (i.e. bubbles) inside the pan. Hold the oil and fish at this temperature for 45 minutes. During this poaching period, the fish will absorb the flavor of the olive oil and its' texture will become sumptuous, remaining tender and moist.
Add-ins which will subtly perfume the extra virgin olive and fish oil include: whole dried bay leaf, lemon zest, chili flakes, peppercorns, whole garlic cloves and sprigs of fresh thyme.

 

French Beignets With Aged Blackberry-Ginger Balsamic Reduction

Beignet Ingredients

1/2 cup boiling water
2 tbsp. unsalted butter
1/4 cup sugar
1/2 tsp. salt
1/3 whole milk
1/2 pkg. yeast
1/4 cup warm water
2 eggs, beaten
3 3/4 cups sifted flour
Powdered sugar, for dusting


Directions

Pour boiling water over butter, sugar and salt. Add milk. Let stand until warm. Dissolve yeast in warm water. Add to milk mixture with the beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Cover with waxed paper and a cloth; chill until ready to use. Roll dough to 1/4 inch thickness. Do not let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat at 360 degrees. Brown; turn and brown on other side. Drain; sprinkle with powdered sugar.

Makes around two dozen.

For The Aged Blackberry-Ginger Balsamic Reduction

1 cup Stuarto's Aged Blackberry-Ginger Balsamic

Directions

In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%. You should have 1/2 cup. Allow to cool to room temperature which will thicken it further. Serve with warm beignets.

 


Page 6 of 20