Jul 082013
 
A Chocolate Dipped Strawberry Shortbread Tart

This recipe was developed for Slow Food Santa Cruz. We are flush with berries here on the Central Coast, and it’s been strawberry season for well over a month now. If you’re a local, you’ve eaten them fresh, out of hand. You’ve had them over yogurt, and in salads. Now, it’s time to get indulgent. With our local strawberries still at the peak of ripeness, make a Chocolate Dipped Strawberry Shortbread Tart. In this formulation, you will crown crisp, buttery shortbread with glistening strawberries, nestling them into a rich, dark chocolate ganache. The strawberries used in developing this recipe are […]

Jun 212013
 
Frozen Bananas Dipped in Mexican Chocolate Ganache and Spicy Honeyed Peanuts

  These bananas were the result of yet another Food52 contest– the theme of this one was “Your Best Frozen Dessert.” I batted around ideas for a while… I wanted to create something that wasn’t overly sweet, and that might even be a tad healthy. Then I thought– fruit, nuts, dark chocolate– do a variation on that old-time treat the “dipped banana,” and I think we have a winner. Plus Season 4 of Arrested Development just came out, and there’s always money in the banana stand. Here’s my write-up from Food52, (the recipe ended up being a Community Pick over […]

Jun 032013
 
Chocolate Ganache is Deceptively Simple to Make

Have a bowl, a whisk, some chocolate, some heavy cream, and a few minutes to spare? Good. Let’s make ganache. Your ratio of chocolate to cream determines the consistency of your ganache. But the ratio for a good, all-purpose ganache– pourable when warm, firm enough for truffles when chilled– is simple: 1 part cream to 2 parts chocolate. This recipe makes about 2 cups of rich, dark chocolate ganache– enough to pour over a cake for an elegant frosting, chill and then roll tablespoonfuls into balls dusted with cocoa for dozens of truffles or, say, dip a bunch of frozen bananas […]