4 ounces white chocolate
8 ounces cream cheese
1 1/4 whipped cream
1/2 c. sugar
1 T orange liqueur
Line a heart shaped mold with dampened cheeseclolth that is large enough to fit over the top of the mold. ( you can make a large mold or individual.
In the top of a double boiler, melt the chocolate over barely simmering water. Cool.
Beat the cream cheese until light and fluffy. Gradually add 1/4 c. of the cream and beat again until smooth.
Beat in the chocolate, sugar and orange liqueur.
In another bowl, beat the whipping cream. Fold cream and chocolate mixture together.
Spoon mixture into the mold and fold cheesecloth over the top. Put mold on a rack, over paper towels in the refrigerator, for at least 8 hours.
Before serving, pull back the cheesecloth and invert on a platter. Carefully remove cheesecloth.
Serve with raspberry coulis. A coulis (koo-lee) is French, a thick sauce made from pureed and strained fruit or vegetables. Commonly used on meat, vegetable or dessert dishes.
1-10 ounce pkg. raspberries, partially thawed
2-3 T sugar (or to taste)
1 T Kirsch
Puree berries in a food processor, add sugar and process again. Work through a fine sieve to remove seeds if desired.
|Our Five Goooolllden Rings!|
As promised I made one more of my traditional Holiday sweets yesterday and wanted to share with you. We are blessed to be invited to five parties from today to Tuesday. Wee Bear and I are really having a great time with friends and family this holiday season! I made a delicious treat to give to the host and hostess of each!!! I am also making my delicious vegetable beef soup, putting it into canning jars, tying a beautiful ribbon around it. Perfect for them to heat up for a lunch while wrapping gifts this weekend. (March 22, 2012 blog)
Bittersweet Chocolate Bark
1 c. plus 2 T. granulated sugar
9 ounces Marcona almonds, coursely chopped
1 lb. bittersweet chocolate
Line a heavy duty rimmed baking sheet with foil. Put the sugar in a heavy sauce pan and add 1/4 cup water, swirl, DO NOT stir, to moisten. Cover and boil over high heat until the edges start to turn golden, about 4 minutes. Remove lid and cook until the carmel is a deep amber REALLY WATCH IT!! 3-4 minutes.
Stir in half of the coursely chopped almonds and pour the mixture into the prepared baking sheet. Cool to room temperature.
When cool, peel the brittle off the foil and chop coarsely, then sift. The dust will make the chocolate too sweet.
Make the bark:
Line another rimmed baking sheet with foil. Melt the chocolate in a double boiler, stir to make sure it is smooth. Add the brittle and spread into the prepared pans. Refrigerate for 30 minutes or until firm.
|I made a double batch, lots of parties this weekend! I hope it makes it....I just want to wrap my body in this luscious shiny chocolate!|
Turn it out on a cutting board, remove foil and break into rustic pieces. It will keep in refrigerator for a week.
So do you remember the Sugar cookies "Sweet One" (Amy) made last week? She delivered a beautifully decorated box to her neighbors, friends and loved ones. Wee Bear and I were lucky enough to be included on her list..........and well, they are delicious, and the best I have ever wrapped my lips around.......not to mention beautiful!! Well, I am re-purposing the box! Yes, tonight she will be surprised, when we show up for a Holiday party, with her box full of Bittersweet chocolate bark!! Perfect!
|Yes....that would be the resident 4 legged foodie! Moose!|
|My nieces and nephews, extended family! I love them so much, they are always putting together a dinner or event! Love it! Love this life! The blurrr is the friendly Christmas spirit! (rain drop hehehe Washington!!LOL)|
PS.....check out our new Facebook page, you just click "Like" and you will get an e-mail when we post!! Another avenue to "Foodie Bliss"!! http://www.facebook.com/pages/Sew-Whats-Cooking-With-Joan