New Release Wknd Recipes

Chinese 5 Spice Millionaire's Bacon

Ingredients

 Preparation

 Source: Fine Cooking, http://www.finecooking.com/recipe/five-spice-millionaires-bacon

 

WITCH’S FINGER – Feta Cheese and Roasted Red Peppers

MAKES 48 CREEPY FINGERS

1 ½ pkg (3 Rolls) Pillsbury’s Pie Crust (already rolled, in a box near the Crescent rolls in the                                                                                                                                                                refrigerated section of the grocery store)

½ pkg of shredded Feta cheese, about 85 grams

2 roasted red peppers, chopped fine

1 tube red edible sparkle gel (Wilton, Bulk Barn)

½ cup of sliced blanched almonds

 

Unroll three tubes of pie crust.  Use a rolling pin to roll them a bit thinner.

Spread the cheese and peppers all over the first crust.

Lay the second crust on top of the cheese/peppers.

Knead the whole thing into a large ball. 

You may need to flour your hands and the ball.

Now, knead in the third crust.

Divide in thirds and chill each part in a plastic bag in the fridge for 10 minutes.

 

Pre-heat oven to 350F.

 

Remove one roll and cut or pinch off small sections.  Roll them between your hands into finger length pieces with knobbly joints. (If the dough gets too soft to manage, put it into the fridge to chill.)

Use a knife to score in the joints, add a dab of red gel for blood and slide a sliced almond in for a finger nail.

Lay onto parchment that’s lining a cookie sheet.  Put it in the fridge.  Do the same with the 2nd and 3rd batch of dough.   Be sure to chill the last batch before baking.

Bake for 10-12 minutes.  Remove pan.  Let cool. 

 

Recipe developed through trial & error at Sue-Ann Staff Estate Winery, September 2017.

 

DEATH BY CHOCOLATE

 

Preheat oven to 350F

 

Line a 9x13” cake pan with parchment.

 

In a saucepan, stir over low heat until smooth:

8 oz unsweetened dark chocolate, chopped

½ cup UNsalted butter

2/3 cup milk, 2% or better yet, 3%

 

Remove from heat and beat in:

1 ¼ cups light brown sugar

2 teas vanilla extract

 

Let cool slightly.

 

In a bowl, beat together:

2 egg yolks

           2/3 cup sour cream, full fat

 

Beat the yolks & cream mixture INTO the chocolate.

 

In a bowl, sift together:

2 cups self-rising flour

1 teas baking powder

 

Sift over the chocolate FOLD in.

 

Whisk until stiff:

2 egg whites.

 

Stir about 2 Tbsp of the whites in to the chocolate cake to lighten it.

FOLD in the remaining whites, using a metal spoon. Don’t over FOLD.

 

Pour mixture into the cake pan and smooth.

 

Bake: 45-55 minutes or until firm to the touch.

 

Cool in the pan for 15 minutes.

 

Turn cake onto a wire rack, remove the pan, set aside until COMPLETELY COOL.

 

Prick the bottom of the cake with thin stick and pour ¼ - ½ cup of Cab Franc until it is absorbed.

 

 

PART #2:  FILLING

In a small saucepan WARM:

¼ cup seedless raspberry jam

1 Tbsp brandy

 

Brush over the cake.

 

Let set in the fridge.  Takes about 20 minutes. 

 

CHOCO TOPPING

In a saucepan, gently heat together and stir until smooth:

1 ½ Tbsp Cab Franc

7 oz unsweetened dark chocolate, chopped

scant 1/2 cup butter

 

Pour into a bowl and cool until it begins to thicken.

 

Spread on top of the jam/brandy.

 

Let set in the fridge.  Takes about 20 minutes.

 

 

PART #3:  CHOCOLATE GANACHE 

In a medium sized heatproof bowl, set aside:

12 ounces semisweet or bittersweet chocolate, chopped

 

In a small saucepan over MEDIUM HEAT, bring BARELY TO A BOIL:

1 1/8 cup heavy whipping cream

3 tablespoons UNsalted butter

 

IMMEDIATELY pour the boiling cream over the chocolate and allow to stand.  DO NOT STIR. 

 

After 5 minutes, stir gently with a spoon or whisk until smooth. Don’t incorporate air into it.

 

Add:

1 1/2 Tbsp Cab Franc

 

Pour the ganache onto the center of the cake. Working quickly, spread the ganache over the cake.

Let the ganache set before covering and storing the cake.

 

TO SERVE

 

This is very rich.  Serve small pieces with FRESHLY GROUND BLACK PEPPER on the top of the ganache.  That’s the Sue-Ann Staff Estate Winery way!

 

 

Inspired by “Death By Chocolate” from “CHOCOLATE cooking with the world’s best ingredient”

by Christine McFadden and Christine France, pg 102, and developed by the staff at

Sue-Ann Estate Winery where chocolate, bacon and wine are the three main food groups.