Honey Goat Cheese-Stuffed Medjool Dates

Yields: Approximately 10 pieces
Ingredients:
4 ounces fresh goat cheese (chèvre)
1 tablespoon honey
10 Medjool dates, pitted and sliced halfway through lengthwise
¼ cups walnuts, finely chopped
(1) Make a lengthwise cut in each date, remove pit, and gently pinch open to form a pocket.
(2) In a medium-size bowl, blend together goat cheese and honey. Using approximately a teaspoon of honey goat cheese at a time, shape into 10 balls.
(3) Fill each date with a honey goat cheese ball and with index finger, lightly press the ball into each date and smooth the top.
(4) Press the cheese side of each stuffed date into the chopped walnuts. Lightly tap to remove excess nuts, arrange on a platter and serve. Can be made a day ahead and refrigerated.
Note: Experiment with other soft cheeses and toppings. Chef Lea often makes stuffed Medjool dates with Brie cheese and freshly chopped chives.

Pear Muscat Marmalade

Yields: 1 quart
Ingredients:
2 ½ pounds Bartlett or d’Anjou pears, peeled, cored, and chopped
½ pound Granny Smith tart apples, peeled, cored, and chopped
2 cups sweet Muscat dessert wine
3 cups granulated sugar
¼ cup fresh tangerine juice
2 teaspoons tangerine zest

(1) Add pear, apple, muscat dessert wine, sugar, tangerine juice, and tangerine zest to a 5- to 7- quart slow cooker insert; cover and place insert in slow cooker heating base. Cook on high for 9 to 10 hours. When it is ready, the mixture should be dark amber-brown with a sweet caramelized flavor.
(2) Using a whisk or masher, break up softened fruit pieces. Cool to room temperature. Store in air tight containers in the refrigerator up to two weeks.
STOVETOP ALTERNATIVE:
(1) Add pear, apple, muscat dessert wine, sugar, tangerine juice, and tangerine zest to a 5-quart shallow sauce pan. Cook on medium heat for approximately 2 1/2 hours, stirring about every 20 minutes for first 2 hours of cooking. During last half hour, stir every 5 to 10 minutes to prevent sticking or burning. Timing may vary slightly depending on pan or temperature used. When ready, marmalade mixture should be a dark amber-brown color with a sweet caramelized flavor.
(2) Using a whisk or masher, slightly break up softened fruit pieces. Cool to room temperature. Store in air tight containers in the refrigerator up to two weeks.

Truffle Honey Holiday Baked Brie:

Ingredients:

1 sheet puff pastry

1 tbsp salted butter {melted"}

2 tbsp pecan pieces

1 tbsp white truffle oil

2 tbsp honey

1 eight oz. wheel brie

1 whole egg {beaten}

1 piece kitchen twine

Method:

1. Defrost puff pastry for approximately 15 minutes and unfold onto a baking sheet covered with parchment.

2. Ina small bowl, combine butter, pecan pieces, white truffle oil and honey; set aside.

3. Place brie in middle of pastry; pull flaps of dough up around edges to top of cheese, pressing dough against side of brie and gathering together at the top.

4. Before sealing dough flaps, pour honey mixture over brie right before squeezing together excess dough and tie with a piece of kitchen twine.

5. Brush beaten egg over top and side of pastry.

6. Bake in 375 degree oven about 20 minutes until pastry is golden. Serve warm with French baguette slices.  

sloppy joes

Time: 1 hour 20 minutes
2 tablespoons olive oil
1 cup finely diced onion
1 teaspoon minced garlic
2 pounds lean ground beef
1 cup tomato paste
2 3/4 cups tomato purée
1/2 teaspoon chili powder
1/2 teaspoon Tabasco sauce
1 teaspoon puréed canned chipotle in adobo
1 bay leaf
12 kaiser rolls or hamburger buns
12 slices cheddar cheese.

1. In a large skillet over medium heat, warm oil, and sauté onions until translucent, 5 to 6 minutes. Add garlic, and sauté for 30 seconds. Add ground beef, and sauté until well browned, 15 to 20 minutes.

2. Add tomato paste, tomato purée, chili powder, Tabasco, chipotle and bay leaf. Stir until blended. Raise heat to bring to a boil, then reduce heat to low. Simmer mixture, stirring occasionally, until thick enough to spread on a sandwich, about 45 minutes.

3. To serve, heat a broiler. Slice the rolls open and place them under the broiler until lightly toasted, turning as necessary. Ladle about 1/2 cup onto the bottom of each roll, and top with cheddar cheese to taste. Return bottom halves to the broiler until cheese just melts. Top with the remaining halves, and serve immediately.

Yield: 12 servings.

Bizcocho de Chocolate

Ingredientes

200 gr. de mantequilla
200 gr. de azúcar
100 gr. de chocolate fondant
100 gr. de harina
3 huevos
1/2 sobre de levadura en polvo


Batir la mantequilla con el azúcar hasta q quede espumoso, anadir la harina con la levadura y el chocolate derretido, batir la mezcla, anadir las 3 yemas, batir y por ultimo anadir las 3 claras a punto de nieve.
Al horno a 180 grados por 30 min.
Bon Appetit!!