Chocolate Raspberry Tart

I can't really take credit for this deliciously decadent dessert, because my mom made it when she and my dad were here visiting. But, I have to share this recipe because it was so wonderfully perfect. The tart raspberries are a fantastic complement to the rich chocolate of the custard and crust. To make matters even better, my mom said it was pretty easy to make!

Chocolate-Raspberry Tart (Everyday Food, May 2010)

32 chocolate wafer cookies (about 8 oz.)
2 Tbs. sugar
coarse salt
6 Tbs. (3/4 stick) unsalted butter, melted
12 oz. semisweet chocolate chips
1 1/4 cups heavy cream
1 1/2 cups fresh raspberries (6 oz.)

1. Preheat oven to 350. In a food processor, combine cookies, sugar, and 1/2 tsp. salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
2. In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.

Game Night Munchies

We invited two couples from Adam's soccer team over for a competitive game night of Trivial Pursuit and darts. To get the party started and keep it going, we had to make some amazing little munchies. We needed brain power, right?! We started the night off with a butternut squash dip, meatball (and not-so-meatball) dippers, and baked brie. Then, after some amazing game playing, we finished the night off with chocolate pudding. A pretty good game night (especially in the darts division), if I may say so myself!


Butternut Squash Spread with Pepitas (Cooking Light, September 2007)

This spread isn't my favorite in the world, but it definitely grew on me as I kept eating it, and eating it, and eating it....We served the spread with cucumber spears, red pepper slices, and bread.

1 1/2 cups (1/2-inch) cubed peeled butternut squash (about 1 lbs.)
1 tsp. olive oil
cooking spray
1/2 cup diced onion
1 1/2 tsp. chopped fresh sage (we used dried)
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 garlic cloves, minced
dash of crushed red pepper
1/4 cup chopped sun-dried tomatoes, packed without oil
2 Tbs. unsalted pumpkinseed kernels, toasted

1. Place squash in a medium saucepan; cover with water 2 inches above squash. Bring to a boil; cover, reduce heat, and cook 15 minutes or until tender. Drain.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion to pan; saute 4 minutes or until tender. Add sage and next 4 ingredients; saute 2 minutes. Cool.
3. Place squash, onion mixture, and tomatoes in a food processor; process until smooth. Spoon into a medium bowl; sprinkle with pumpkinseed kernels.

Mini Meatballs with Creamy Dill Dip (Cooking Light, March 2005)

Adam made this recipe exactly, but we adapted it to me by simply making me the dip and using vegan meatballs from Trader Joes. Adam LOVED his meatballs, and I have to say that mine were not too shabby. Yet another item of the night I couldn't stop eating.

Meatballs
1 cup finely chopped onion
3/4 cup dry breadcrumbs
1/2 tsp. kosher salt
1/2 tsp. dill seeds
1/8 tsp. freshly ground black pepper
1 lbs. ground round
1 large egg white, lightly beaten
cooking spray

Dip
2/3 cup fat-free sour cream
1 Tbs. chopped fresh dill
2 tsp. minced garlic
1/4 tsp. kosher salt

1. To prepare meatballs, combine first 7 ingredients in a bowl; shape mixture into 32 (1-inch) meatballs. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of meatballs to pan; cook 8 minutes or until done, browning on all sides. Remove from pan; drain well on paper towels. Repeat procedure with remaining meatballs. Cover and chill.
2. To prepare dip, combine sour cream and remaining 3 ingredients; stir with a whisk. Cover and chill. Serve meatballs with dip.


Baked Brie

This is such an easy and decadent appetizer; it's pretty much our go-to whenever we want something delicious yet simple.

1 sheet puff pastry
1 wheel brie
2-3 Tbs. raspberry jelly or preserves
1 egg, lightly beaten

1. Roll out the puff pastry as much as possible, making sure that it doesn't get too thin. Place the wheel of brie in the middle. Top with the raspberry jelly. Fold the puff pastry over the brie and jelly, making sure that all edges are sealed. Place the puff pastry on a baking sheet, seal side down. Brush the egg on the puff pastry.
2. Bake at 400 for 15-20, or until golden brown.
3. Allow your guests to cut the wheel into wedges. Eat alone or spread on bread.


Bittersweet Chocolate Pudding with Raspberries (Cooking Light, January-February 2006)

This pudding had a slightly odd texture, but that didn't stop me from gobbling it up. Maybe I was really hungry at this party.... Anyway, this pudding is definitely worth trying!

1/2 cup sugar
2 tsp. cornstarch
1 tsp. vanilla extract
dash of salt
1 large egg, lightly beaten
1 large egg white, lightly beaten
1 cup 1% low-fat milk
1/2 cup evaporated fat-free milk
2 oz. bittersweet chocolate, chopped
1/2 cup raspberries
4 tsp. shaved white chocolate

1. Combine first 6 ingredients in a medium bowl; stirring well with a whisk.
2. Combine milks in a medium saucepan; bring to a simmer. Remove from heat; add bittersweet chocolate to pan; stirring until chocolate melts. Gradually stir about one-fourth of hot chocolate mixture into egg mixture; add egg mixture to remaining chocolate mixture in pan, stirring constantly. Cook over medium heat 5 minutes or until mixture is thick and creamy, stirring constantly. Pour into a bowl; cover surface of pudding with plastic wrap. Chill. Top with raspberries and white chocolate.

Berry Fresh

When Adam's parents were here, we went to wine country again. No complaints from me! I will go to wine country every chance I get. We decided to eat the traditional bread and cheese picnic but added in a salad for a bit of freshness and nutrition. This salad paired perfectly with the wines and cleansed the palate for the next set of vineyards.


Berry Salad with Goat Cheese Dressing (Cooking Light, April 2009)

2 Tbs. Champagne vinegar [or white wine vinegar]
2 Tbs. fat-free buttermilk
2 Tbs. honey
2 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 (3-oz.) package soft goat cheese
6 cups torn romaine lettuce
2 cups trimmed arugula
3/4 cup fresh blueberries
3/4 cup fresh raspberries
1/2 cup hulled fresh strawberries

1. Combine first 7 ingredients in a blender or food processor; process until smooth. Combine romaine and remaining ingredients in a large bowl. Drizzle goat cheese mixture over lettuce mixture; toss gently to coat. Serve immediately.

Not Your Everyday Mac n' Cheese

When Adam and I visited my sister over Easter weekend this past year, we ate at the Manhattan restaurant S'mac. They serve all types of mac n' cheese, including an Indian one with garam masala and other Indian spices, a French one with brie and mushrooms, and a Mediterranean one with feta, spinach, and kalamata olives. Every since we went to that restaurant, I've been wanting to try to make my own version of a specialty mac n' cheese. We absolutely love Swiss cheese, so our mac n' cheese consisted of Emmenthaler cheese, caramelized onions, and sauteed mushrooms. The flavors worked exceptionally well together. To accompany the Swiss Mac n' Cheese, we had a fresh Spinach and Raspberry Salad.

Swiss Mac n' Cheese

Next time I make this concoction, I will make some changes. For instance, I believe the sauce I used was a little too creamy and not cheesy enough. If you are going to make this, decrease the roux amount and add more cheese. I love stringy mac n' cheese, and I believe altering the proportions will achieve this effect and create perfection.

1 1/2 to 2 (about 4 cups) onions, sliced thinly into rings
olive oil
8 oz. mushrooms, sliced

4 Tbs. butter
4 Tbs. flour
1/4 tsp. salt
2 cups milk
1 1/4 cups Emmenthaler cheese, grated

8 oz. uncooked pasta, such as elbow macaroni

small slices of Emmenthaler, optional
bread crumbs, optional

1. Cover the bottom of a skillet with olive oil. Heat on medium-high heat. Add the sliced onions. Stir occasionally. Allow the onions to get to a golden brown color; be careful not to let them burn. The caramelization process will take approximately 30 minutes.
2. When the onions have fully caramelized, remove them from the pan. Add the mushrooms to the pan, and saute.
3. To make the roux, place the butter into a saucepan on medium-low heat. Melt the butter completely. Mix in the flour so that the mixture becomes smooth and bubbly. Add the salt. Then, gradually add the milk, stirring constantly. Continue stirring until the mixture becomes thickened. (This process takes considerably longer than you may think; be patient, it will happen.) Once the sauce has properly thickened, add the cheese, stirring to help it melt.
4. Meanwhile, cook the pasta according to package directions.
5. After draining the pasta, put the pasta back into the large pot in which it was prepared. Thoroughly mix in the onions, mushrooms, and cheese sauce.
6. Transfer the mac n' cheese into a cast iron skillet or 8 x 10-inch baking dish. If you want your mac n' cheese super cheesy, place small slices or cubes of cheese into the pasta. Top with bread crumbs.
7. Place in a preheated 350 oven for 20-25 minutes, or until brown and bubbly.


Spinach and Raspberry Salad

The freshness of this salad went really well with the Swiss Mac n' Cheese, which is quite heavy. It helped to lighten and brighten up the entire meal.

pecans
butter
sugar
salt

Raspberry-Melon vinegar, or other light vinegar
olive oil
salt
pepper
honey

spinach, about 1 big handful for each person
red onion, finely diced
raspberries

1. Prepare candied pecans by melting a thin slab of butter in a skillet over medium-low heat. Add the pecans, enough sugar to coat, and a pinch of salt. Combine thoroughly. Toast until fragrant. Be careful not to burn the butter by stirring occasionally.
2. Mix together the vinegar, olive oil, salt, pepper, and honey to taste.
3. Plate the spinach, topped with the red onion, raspberries, and pecans. Drizzle the vinaigrette on top.