Simply dip small inflated balloons into melted chocolate, roll into the coating of choice, let set and fill with your favorite candies. They make perfect gifts! Just be careful not to fill them with too much or the weight may cause them to crack.
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 Serves 4 4 medium-ripe yellow peaches 2 tablespoons granulated sugar 4 tablespoons walnut oil ( I use Fiore's Toasted Walnut Oil) 2 teaspoons white peach balsamic vinegar (also from Fiore, but you can use other white balsamic) Raspberry Coulis (recipe to follow) Raspberry Sorbet (recipe in cookbook) fresh mint for garnish Halve and pit the peaches. sprinkle the cut side with sugar, then drizzle the walnut oil. Grill on hot grill until you see some char, about 10 minutes. Remove from grill to a plate, drizzle with the balsamic and let rest for a few minutes. To plate, drizzle Raspberry Coulis and then add two halves, one facing up, one down, and then add a bit of the natural juice and balsamic from the resting plate. Top one half with a scoop of Raspberry Sorbet (recipe will be in the cookbook but you can use store bought). Raspberry Coulis 12 ounces frozen raspberries, partially thawed, reserving very little liquid 1/4 cup confectioner's sugar 1 teaspoon fresh lemon juice Puree in blender for about 20 seconds. Push through fine mesh strainer or sieve and store in  One of the recipes in the cookbook is Monte Cristo French Toast - but this morning I decided to put it together a little differently, the ingredients are the same, it's just layered and prepared with a small change, a little easier. It's essentially a griddled French Toast layered with ham and cheese and then baked, served open face. The one in the cookbook is actually a sandwich dipped in the batter and then griddled. Either way, it's one of my favorite combinations of sweet and salty!     Ingredients: 2 large eggs 1/2 cup milk 1 tablespoon Maine Maple Mustard (from Hannaford) or add 1 tablespoon maple syrup to 1 tablespoon of any sweet mustard a few twists of freshly cracked black pepper 1/8 teaspoon salt thick sliced white or egg bread shredded Havarti thinly sliced smoked ham Mix eggs, milk, mustard, (maple syrup if using non-maple mustard), salt and pepper and whisk until thoroughly combined. Dip bread into mixture to soak, then cook in non-stick pan until browned on both sides, about 3-4 minutes each side. Remove to oven safe baking dish. Top each slice of bread with thinly sliced apple, then a couple slices of ham followed by a generous handful of cheese. Bake at 350 for 12-15 minutes. Then broil on low for 2 minutes. I serve mine with pure maple syrup and a raspberry coulis and raspberry preserves. Bon Appetit!  These Chocolate Truffles are rolled in a variety of coatings, from crushed or toasted almonds to nonpareils, mini-chips, powdered sugar or cocoa. This recipe makes about 50. Ingredients 2 cups plus 2 tablespoons of dark chocolate, chopped (or chips) 2/3 cups heavy cream 2 tablespoons Grand Marnier, Kahlua or Amaretto Place cream in small saucepan and bring to low boil. Remove from heat and add liquor and chocolate, Stir until completely melted. Refrigerate until set (an hour to two). Scoop out about a tablespoon of the chocolate and roll, then drop into a small bowl of your favorite coating (or do some of each) and set on wax paper lined tray. Keep refrigerated and let sit at room temperature about 15 minutes before serving. Valentines Day Breakfast in Bed? My interview with Portland Press Herald, cooking demo and recipes!2/8/2011  Champagne with St. Germain and Raspberries Chocolate Ricotta Pancakes with Grand Marnier Maple Syrup Crepes stuffed with Ricotta, Parmesan and Asparagus topped with Maine Crab in Sherry Butter Candied Bacon What's not to love? I try to show how combining simple ingredients in unique ways can elevate breakfast and add a touch of sophistication. Ah, The Art of Breakfast...  My afternoon in the Danforth Inn's kitchen with Meredith Goad, food writer for the Portland Press Herald was fun and delicious! My first video (photographers are usually behind the camera) seems a tad boring to me but I'll work on it for next time! The Danforth's kitchen seems home to me, it's one of Kim Swan's (The Swan Agency Sotheby's International Realty) inns and the one where I hold the Art of Breakfast cooking workshops for Maine's Innkeeping Academy that Kim started a little over a year ago. Read the full story and see the recipes on the Herald's website! |
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