Recipes: Channel 9 - CBS - 9am NEWS at 9

If you watched me on the local DC affiliate of CBS this morning and are looking for the Valentine-Inspired Recipes I prepared - I have pasted them all below in the link:

Orange Scented Dark Chocolate Truffles

Raspberry Champagne Gelees

Goat Cheese, Grape & Pistachio Truffles

Mascarpone Stuffed Dates

Please if you have any questions, please feel free to email me at info/at/finediningsolutions.com or visit my business website for more information at www.finediningsolutions.com.

Thanks for Watching!

Mascarpone Stuffed Dates: Previous Post
http://finediningsolutions.blogspot.com/2005/11/recipe-mascarpone-stuffed-dates.html

Goat Cheese, Grape & Pistachio Truffles

• 4 oz. Goat Cheese
• 2 Tablespoons of Crème
• Salt and Pepper
• 6 Green Seedless Grapes
• 1/2 cup Shelled Pistachios, Medium Grind

Place grapes and pistachios near bowl. Put goat cheese in bowl. Add cream, salt and pepper and combine. Using hands mold grape in goat cheese and roll in pistachios. Set on display plate or tupperware

Raspberry Champagne Gelees:

• 1 Small Box of Raspberry Flavored Jello
• 3 Packages of Gelatin
  
• 1/2 cup Champagne (to substitute for 1/2 cup of water in jello recipe)
• Whipped Cream
• Raspberries

Put jello mix in bowl. Heat 2 cups water and pour into bowl. Whisk. Add 3 gelatin packets. Whisk. Add 1/2 cup champagne. Add 1/2 cup cold water. Ladle into small sheet tray and refrigerate. Cut mold and lay on serving platter. Spray with whipped cream and top with raspberry.

Orange Scented Dark Chocolate Truffles
Ingredients:

• 8 oz. Dark Chocolate
• 4 oz. Heavy Cream
• Zest of 1 Orange
• 1/4 c. Coco Powder

Combine cream and orange zest and bring to boil; Remove from heat and let steep about 20 minutes. Chop chocolate and place in medium sized bowl (make sure it is non-reactive if metal).

Bring cream-orange zest mixture to a boil again, then remove from heat and pour over chocolate through a fine sieve (to remove orange zest), add grand mariner to mixture and let sit for 3-4 minutes; whisk until chocolate and milk is completely emulsified; let chocolate cool to room temperature, then place in refrigerator for 1 hour until ganache (chocolate-crème mixture) is set. Sieve coco powder into shallow, sided dish and set aside. Make an ice bath in a small bowl and set aside. Place some parchment paper in a shallow, wide tupperware and set aside. Remove ganache from fridge; Dip your hands in the ice bath for 3-4 seconds to chill your hands, then remove and pat them completely dry on a towel. Using your hands, immediately remove about 2 T. of ganache and roll into an even ball, drop in coco power; carefully shake coco powder dish – to roll truffle around the dish of coco power – evenly coated. Carefully remove from coco powder and place in parchment coated tupperware. Continue with remaining truffles. Place truffles in freezer for about 15 minutes, then remove from freezer to cover with parchment, seal with tupperware and place in fridge until service.

To Serve: Remove from fridge and leave in Tupperware about 30 minute before you plan to enjoy. Place on small dessert plate to share and enjoy.