especially for Christmas
11-08-2010, 11:44 AM
#11
Super Member
Join Date: Jan 2009
Location: Mid-West
Posts: 3,838
The rice recipe is already on here. What recipe did you want?
oooooooo they sound delicious my mouth is watering, fancy sharing the ricipe?
Originally Posted by Joan Rosemary
Originally Posted by justme2
I make peanut/walnut brittle.Heavenly rice,adding red & green cherries.Baked french toast for Christmas breakfast,cinnamon rolls.Several kinds of cookies & spiced/sugared nuts.Pies,too much stuffing & gravy :-)
11-08-2010, 01:23 PM
#12
Super Member
Join Date: Nov 2006
Location: Bar Harbor, ME.
Posts: 2,911
Elinor Klivan's Chocolate Chip Truffles ( a local Maine pastry chef)
Makes 30 truffles
Cooking time 5 minutes
3/4 cup heavy whipping cream
2 tablespoons unsalted butter, cut into 4 pieces
2 cups (11.5 ounces) bittersweet chocolate chips
1 teaspoon vanilla
3/4 cup minature semisweet chocolate chips
3/4 cut minature white chocolate chips.
In a medium saucepan heat the cream and butter over low heat until the cream is hot and the butter melts. The hot cream mixture should form tiny bubbles and measure 175 degrees on a thermomether; do not let the mixture boil as this might form a skin on top. If this does happen, use a spoon to carefully lift off the skin and discard it.
Remove the pan from t he heat, add the bittersweet chocolate chips, and let them sit in the hot cream mixture for about 30 seconds to soften. Whisk the filling until it is smooth and the chocolate is melted.
Stir in the vanilla.
Pour the chocolate filling into a medium bowl and press a piece of plastic onto the truffle mixture, poking a few small holes in the wrap with the tip of a knife to let steam escape. Refrigerate until the mixture is firm, about 3 hours or overnight.
Have ready 30 mini-muffin liners or candy papers. Spread out a large piece of wax paper on the counter. Pour the dark and white chocolate chips into a pie dish or shallow bowl. Use a spoon to scoop out 1 tablespoon portions of the truffle and roll them quickly in your hands to form balls about 1 1/3 inches in diameter and place them on wax paper. Clean your hands when they become sticky with chocolate. If the truffle mixture has been refrigerated overnight, it may need to sit at room temperature for about 30 minutes to soften enough to scoop easily. Roll each truffle ball in the chocolate chips to coat each thickly with chips, pressing gently on the chips to help them adhere to the truffle. Keep your hands clean so the white chips stay white. Place each truffle in a paper liner. Serve at room temperature.
They can be covered and stored in the fridge for up to 5 days, believe me they won't be around that long.
For serving, let the truffles come to room temp. for about 1 hour to assure they will be soft and creamy.
Instead of the chips, you can roll them in coconut. You can also add any of the following to the mixture, almond extract, cinnamon, dissolved instant coffee granules, grated orange or lemon zest, fruit purees, rum, brandy or other liquers. Start with a small quantity of the flavoring, taste the mixture and keep adding to your taste. We prefer having them plain with just the chocolate chips on them but you could roll them in chopped nuts as well.
Makes 30 truffles
Cooking time 5 minutes
3/4 cup heavy whipping cream
2 tablespoons unsalted butter, cut into 4 pieces
2 cups (11.5 ounces) bittersweet chocolate chips
1 teaspoon vanilla
3/4 cup minature semisweet chocolate chips
3/4 cut minature white chocolate chips.
In a medium saucepan heat the cream and butter over low heat until the cream is hot and the butter melts. The hot cream mixture should form tiny bubbles and measure 175 degrees on a thermomether; do not let the mixture boil as this might form a skin on top. If this does happen, use a spoon to carefully lift off the skin and discard it.
Remove the pan from t he heat, add the bittersweet chocolate chips, and let them sit in the hot cream mixture for about 30 seconds to soften. Whisk the filling until it is smooth and the chocolate is melted.
Stir in the vanilla.
Pour the chocolate filling into a medium bowl and press a piece of plastic onto the truffle mixture, poking a few small holes in the wrap with the tip of a knife to let steam escape. Refrigerate until the mixture is firm, about 3 hours or overnight.
Have ready 30 mini-muffin liners or candy papers. Spread out a large piece of wax paper on the counter. Pour the dark and white chocolate chips into a pie dish or shallow bowl. Use a spoon to scoop out 1 tablespoon portions of the truffle and roll them quickly in your hands to form balls about 1 1/3 inches in diameter and place them on wax paper. Clean your hands when they become sticky with chocolate. If the truffle mixture has been refrigerated overnight, it may need to sit at room temperature for about 30 minutes to soften enough to scoop easily. Roll each truffle ball in the chocolate chips to coat each thickly with chips, pressing gently on the chips to help them adhere to the truffle. Keep your hands clean so the white chips stay white. Place each truffle in a paper liner. Serve at room temperature.
They can be covered and stored in the fridge for up to 5 days, believe me they won't be around that long.
For serving, let the truffles come to room temp. for about 1 hour to assure they will be soft and creamy.
Instead of the chips, you can roll them in coconut. You can also add any of the following to the mixture, almond extract, cinnamon, dissolved instant coffee granules, grated orange or lemon zest, fruit purees, rum, brandy or other liquers. Start with a small quantity of the flavoring, taste the mixture and keep adding to your taste. We prefer having them plain with just the chocolate chips on them but you could roll them in chopped nuts as well.
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