Thursday, June 24, 2010

Chocolate Mini-Bites




1 Pie-crust (refrigerated, store-bought kind you can roll out is perfect)
4 Oz. Semi-sweet chocolate baking bars or chips
1 C. Whipping cream
1 1/2 t. Vanilla extract
Pinch of salt

1 C. Whipping cream
2 T. Baking sugar or powdered sugar
1/2 t. Vanilla extract
  • Roll out pie crust
  • Using a standard size water glass or cookie cutter, cut pie crust into rounds; one pie crust will form 9 - 10 rounds
  • Grease a muffin/cupcake tin with Pam, layer pie crust rounds into the cupcake depressions, forming cups with the pie crusts
  • Bake the pie crusts at 425 for 10 minutes, or until golden; set aside to cool
  • In a sauce pan, combine the chocolate and 1 C. of the whipping cream; on low heat, stir constantly, blend ingredients until fully melted and smooth; remove heat
  • Add vanilla and salt after chocolate mixture is fully blended and removed from heat
  • Set aside mixture to cool completely
  • While crusts and chocolate cool, prepare the sweet whipped cream
  • Mix 1 C. of the whipping cream, 2 T. sugar, and 1 t. vanilla; whip with mixer until it forms peaks, indicating the appropriate texture
  • Put the "tarts" together; 2 T. of chocolate mixture into crust cups, topped with 1 T. of the whipped cream mixture
  • Refrigerate or serve at room temperature; whatever you prefer!
So easy. And if you use a pastry bag (or, at my house, a ziploc bag with a hole cut in the corner) to distribute the whipped cream topping - these will be party perfect! They also look lovely with a fruit, berry, or chocolate shaving garnish.

Caribbean Halibut

4 6 Oz. Halibut filets

1 C. Fresh orange juice
1/2 C. Dark rum
1/4 C. Soy sauce
2 T. Lime juice
1 T. Ginger (freshly grated)
2 T. Cilantro (fresh, finely chopped)
1 t. Kosher salt
1/2 t. Allspice
1/2 t. Cayenne pepper

  • Whisk all marinade ingredients together
  • Pour marinade over filets and refrigerate for 1 hour, turning filets occassionally
  • Remove filets and pat dry
  • Spray or brush the filets with oil of your choice
  • Grill over direct, high heat until flaky; 6-8 minutes total, turning filets at least once
  • Serve immediately
This is great with the cream sauce you will see below. Also, can be used for awesome fish tacos with the usual fixings!

Basic cream sauce:

3/4 Stick butter
1/4 C. Mexican crema
1/4 C. Cream cheese
1/8 C. Ricotta cheese
1/4 - 1/2 C. Monterey jack cheese (whatever you prefer)
1/4 C. Lemon juice

  • Sautee all ingredients together
  • Pour over fish filets or into tacos in desired amounts