MISSION, KS -- (Marketwire) -- 12/13/12 -- (Family Features) Who says you have to wait until the end of the meal for a taste of chocolate? Make this holiday season unforgettable for family and friends by adding a sweet touch to each course of the holiday meal, from appetizer to entrée and even your wine.
You might think of chocolate as only a dessert option, but according to chocolate expert and historian Beth Kimmerle, using cocoa as an ingredient accentuates the complex flavors of your savory foods, amplifying them on your palate. Here are some of her deliciously different recipes that are sure to delight your taste buds and satisfy your sweet tooth.
You can find more delicious ways to enjoy the holidays at www.ChocolatRougeWine.com.
Cocoa Crusted Roast Beef with Chocolate Red Wine Au JusServe with ChocolatRouge Dark Red Wine, a full-bodied red wine with hints ofdark chocolate.Serves 63 pounds boneless rib-eye roast, tied with butcher's string Coarse salt and ground pepper4 large shallots, peeled and sliced in quarters3 tablespoons cocoa powder1 cup ChocolatRouge Dark Red Wine1 cup beef broth2 tablespoons Dijon mustard
Preheat oven to 500 degrees F. Season beef with salt and pepper, then place in large roasting pan and sear all sides of roast on high heat until brown. Place roast in oven and cook for 30 minutes.
Remove meat from oven; reduce oven temperature to 350 degrees F.
Place shallots around beef and coat top of roast completely with cocoa powder; cook until an instant-read thermometer inserted into thickest part of beef registers 130 degrees F (for medium-rare), about 40 more minutes. Transfer beef and shallots to platter and cover with foil.
Add wine to roast pan; cook over medium heat until syrupy, scraping bottom of pan, about 3 minutes. Add beef broth and mustard; cook until reduced by half, about another 5 minutes. Strain into a small bowl and add any accumulated juices from beef. Season with salt and pepper; transfer au jus to a gravy bowl and serve with beef and shallots.
Hazelnut Chocolate Cheese Board SpreadServe with ChocolatRouge Sweet Red Wine, a soft, velvety blend of red winesand natural rich chocolate flavors.Serves 88 ounces blanched hazelnuts (1 3/4 cups), toasted1 teaspoon coarse sea salt1/2 cup confectioners' sugar4 ounces 60 percent semisweet chocolate, melted1/2 cup ricotta cheese Parchment paper1/4 cup cocoa powder, for dusting
Puree 7 ounces (about 1 1/2 cups) toasted nuts and sea salt in food processor until mixture is coarse, almost paste. Add confectioners' sugar, melted chocolate and ricotta cheese, and pulse until fully combined.
Spoon mixture into round parchment-lined ramekin or container. Then cover and refrigerate for about 1 hour or until firm.
Once chilled, gently remove from ramekin and dust top with cocoa powder. Chop remaining hazelnuts and press into top of chocolate. Cut into wedges and place on cheese board.
Dark Chocolate Peppermint Trifle CupsServe with ChocolatRouge Milk Chocolate, made from rich cream, red wine andnatural chocolate flavors.Serves 6 Chocolate sponge or chocolate pound cake, cut into pieces that fit neatly into cupsSyrup:1/4 cup granulated sugar1/4 cup water1/2 cup chocolate wine, such as ChocolatRouge Milk ChocolateMousse:2 1/2 cups heavy cream, divided12 ounces white chocolate, finely chopped1 teaspoon vanilla bean paste1/2 cup coarsely chopped peppermint starlight mints or candy canesPudding:8 ounces milk chocolate, finely chopped2 cups heavy cream3 large egg yolks, room temperatureGarnish:1 1/2 cups heavy cream1/4 cup confectioners' sugar1/4 cup coarsely chopped peppermint candies or candy canes
Make syrup: Bring sugar and water to a boil in small saucepan, stirring until sugar has dissolved. Add wine and cook for about 5 more minutes or until syrup consistency. Let sit.
Make mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
Whip remaining 1 1/2 cups cream and fold into chocolate mixture, then add in vanilla paste and candies. Cover and refrigerate until thickened and almost firm, about 4 hours.
Make pudding: Put chocolate into large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in separate, medium bowl. Pour hot cream in a slow, steady stream, into yolks while whisking. Pour mixture back into saucepan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve into chocolate; whisk well until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Cover and refrigerate until set, about 3 hours.
To assemble: Place 1/3 of the cake into bottom of 6 small cups (2 inches in diameter). Top cake with mousse and spoon on syrup. Top with pudding, then another layer of cake. Place remaining mousse on top; spoon with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate for several hours.
When ready to serve, whip cream with sugar. Top trifle cups with the whipped cream, and sprinkle each with peppermint candies.
End the meal with a chocolate take on traditional eggnog:
Gently heat or froth two cups of whole milk.
Add four ounces of ChocolatRouge Milk Chocolate Wine.
Garnish with 1/2 teaspoon of grated nutmeg.
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