Strawberry Dumplings

These Strawberry Dumplings are a perfect old fashioned dessert for a romantic meal. The dumplings steam and absorb the flavors from the berries.

Serve these warm with vanilla ice cream for a luscious flavor combination.

Ingredients:

Dumplings

* 4 eggs
* 4 tablespoons melted butter
* 4 teaspoons baking powder
* 4 teaspoons sugar
* 1 teaspoon salt
* 12 tablespoons flour

Berries

* 4 cups strawberries
* 2 cups sugar

Directions:

1. Combine the dumpling ingredients to make a stiff batter.
2. Mash the berries with sugar. Bring to a boil in a large pot with a tight lid.
3. Drop the dumpling batter by spoonfuls into hot liquid, reduce the heat and simmer, with the lid on, for 15 minutes. Don’t lift lid – don’t peek!
4. Remove dumplings carefully to dessert dishes and spoon berries over. Serve with vanilla ice cream or whipped cream.

Decadently Rick Chocolate Truffle Cake

Chocolate Truffle Cake

Ingredients:

For Cake

* 1/4 cup unsalted butter
* 2 tablespoons unsweetened cocoa powder
* 1/4 cup packed light brown sugar
* 2 tablespoons all-purpose flour
* 3/4 cup finely chopped walnuts
* 1 large egg
* 2 teaspoons vanilla

For filling

* 1 1/2 cup walnuts
* 1/4 cup unsalted butter
* 1 cup packed light brown sugar
* 1/4 cup honey
* 1/4 cup heavy cream
* 1 teaspoon vanilla
* 1 teaspoon fresh lemon juice

For ganache

* 1 1/4 cup heavy cream
* 1 pound fine-quality bittersweet (not unsweetened) or semisweet chocolate

Directions:

Preheat oven to 350°F and butter a 9-inch springform pan.

Make base: In a small saucepan melt butter and stir in cocoa powder. Remove pan from heat and add brown sugar, stirring until dissolved. Stir in flour, walnuts, egg, and vanilla and spread batter evenly in springform pan. Bake base in middle of oven 10 minutes, or just until firm, and transfer to a rack to cool.

Make filling: Arrange walnuts in one layer on top of base. In a small heavy saucepan combine butter, brown sugar, and honey and cook over moderate heat, stirring occasionally, 8 to 10 minutes, or until a candy thermometer registers 280°F. Remove pan from heat and add cream, vanilla, and lemon juice, stirring until smooth. Cool mixture to room temperature and pour over walnuts, spreading evenly.

Make ganache: In a saucepan bring cream just to a boil. Finely chop chocolate. Put chocolate in a metal bowl and pour hot cream over it, stirring until smooth. Cool ganache to room temperature and beat with an electric mixer until it just holds soft peaks (do not overbeat or it will become grainy).

Spread ganache evenly over filling. Chill cake, covered, at least 4 hours and up to 1 day.

Run a thin knife around edge of cake and remove side of pan. With a large spatula transfer cake to a plate and let stand at room temperature 30 minutes before serving.

How to Make Molten Chocolate Cake

In this video, chef Kirk Leins shows you how to make a decadently rich Molten Chocolate Cake. The cake is light and moist with a molten chocolate center. Serve it warm to that special someone and you are sure to get rave reviews.

Garnish with a little vanilla ice cream or whipped cream.

Enjoy!

Molten Chocolate Cake (serves 6)

Powder sugar for dusting
4 large egg yolks
4 large whole eggs
1/2 cup sugar
1/2 lb. high-quality, bittersweet chocolate, chopped
1 tbsp plus 1 tsp cake flour (plus more for dusting)
Vegetable spray
2 sticks unsalted butter

Preheat oven to 350 degrees. Using vegetable spray, grease (6) 6-ounce ramekins and dust with cake flour.

In the top of a double boiler, melt the butter and chocolate. Remove from heat and whisk in sugar, whole eggs, and egg yolks. Whisk in the cake flour.

Evenly distribute the batter among the 6 ramekins, and bake for 10 minutes or until the sides of the cakes are set but the center still jiggles.

Let the cakes cool for 2-3 minutes, then run a thin knife around the sides and invert onto plates. Garnish with powder sugar and serve with either vanilla ice cream or a dollop of whipped cream.

Beef Tenderloin with Green Peppercorn-Brandy Sauce for Two

This is a winner for Valentines Day. The beef tenderloin is flavorful and melt in your mouth tender. The sauce is spicy and rich. Perfect for a romantic dinner for two.

Beef Tenderloin with Green Peppercorn-Brandy Sauce for Two

Ingredients:

* 2 (8 oz. ea) beef tenderloins
* salt and pepper
* 1 tablespoon butter
* 3 tablespoons chopped shallots
* 1 Tbl. green peppercorns
* 1 cup beef broth
* 1 tablespoon whole grain Dijon mustard
* 2 tablespoons heavy cream
* 2 tablespoons brandy
* 2 tablespoons chopped chives for garnish

Directions:

1. Salt and pepper beef on both sides. Heat butter in medium skillet on medium heat.
2. Add beef; cook 5 min; turn, cook another 5 min. Remove to platter; tent with foil to keep warm.
3. In same skillet, add shallots and peppercorns. Cook 2 min. or until soft. Add broth, mustard, cream and brandy.
4. Cook 5 min. or until reduced to 1/2.
5. Place beef on serving plates. Top with sauce, garnish with chopped chives.

Fresh Strawberries – Upside Down Strawberry Meringue Pie

Strawberry season is beginning here in Florida.  We had a bad cold snap, as did everyone, this year; but it seems that the majority of the strawberries managed ok. Soon you will see fresh Florida strawberries in your produce aisle. This recipe is an excellent light airy pie that uses those fresh strawberries to perfection.

This strawberry meringue pie is built with the meringue on the bottom and whipped cream on top, hence “upside-down”. The meringue and whipped cream together make this a light airy pie that is sumptuous in flavor and texture. This pie is best made with fresh strawberries, but frozen could be used with an alternate garnish.

Upside Down Strawberry Meringue Pie

• 3 egg whites
• 1/2 teaspoon vinegar
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 1 9-inch pie shell, baked
• 3 cups fresh strawberries, stems removed
• 1/3 cup sugar
• 2 Tablespoons cornstarch
• 1/2 cup water
• Red food coloring
• 1 cup heavy cream, whipped

1. Beat the egg whites, vinegar and salt to form soft peaks.
2. Preheat the oven to 325 degrees.
3. Slowly add 1/2 cup sugar and vanilla while beating. Beat to form stiff peaks.
4. Spread the meringue on the bottom and up the sides of the pie shell. Bake at 325 degrees for 12 minutes. Set aside to cool.
5. Mash and sieve 2 cups of strawberries.
6. In a saucepan, mix 1/3 cup of sugar and cornstarch. Add 1/2 cup of water and the sieved strawberries.
7. Cook, stirring, until the mixture thickens and comes to a boil, approximately 2 minutes. Add a few drops of red food coloring.
8. Allow to cool slightly, then spread over the cooled meringue. Chill until set.
9. Top with whipped cream when ready to serve and garnish with the rest of the strawberries, sliced or fanned.