Orange Chocolate Madeleines:
A lovely snack cake or light dessert at
"tea time".
A lovely snack cake or light dessert at
"tea time".
- 1/2 cup unsalted butter (plus a little for
greasing) - 2 oz dark chocolate (one box of
chocolate buttons) - 3/4 cup sugar
- 1 cup flour (plus a little for the pan)
- 1/4 orange grated orange rinds
- 3 eggs
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- Pre-heat oven to 350 degrees
- Grease & flour pans (small bread pan
- or shell shaped) - Melt butter over low heat and then cool
- Melt chocolate on double boiler (do not
over heat chocolate) - Beat the eggs and sugar; add vanilla
- Add the flour and baking powder
- Add melted butter
- divide batter into 1/2. Add chocolate in
one half and orange rinds to the other. - Put the orange half on the bottom of
the pans and then the chocolate batter
on top. - Let rest 15 minutes
- Bake for 10 minutes
The chocolate Steak:
Marinate steaks (usually 4 hours - 2 on each
side tpo of meat exposed) in 1 cup Merlot,
salt (less 1 tsp) and pepper, Traveler's
chocolate (2 tablespoons melted with 2 tsp
merlt)
Grill steaks as desired
While steaks are grilling over medium heat
bring the marinade plus ½ cups Merlot, 1/2
cup raspberries (if desired),1 tsp salt, and 1
tablespoon Traveler’s chocolate together;
bring to light boil while stirring, reduce heat
and let cook down to 1/2.
Get steaks
Serve steaks with sauce
garnish with truffles / mushrooms if desired
- 1 Tbsp garlic, minced
- 1 1/2 cups Merlot
- ¾ cup Spicy Traveler’s chocolate (Rich
Traveler’s may also be used) - New York strip steaks (1 inch thick)
- 1 Tbsp +1 tsp coarse salt
- 1 tsp pepper
- 1 cup Merlot
- *Optional: 1 tsp curry powder in
marinade and a pinch in sauce
Marinate steaks (usually 4 hours - 2 on each
side tpo of meat exposed) in 1 cup Merlot,
salt (less 1 tsp) and pepper, Traveler's
chocolate (2 tablespoons melted with 2 tsp
merlt)
Grill steaks as desired
While steaks are grilling over medium heat
bring the marinade plus ½ cups Merlot, 1/2
cup raspberries (if desired),1 tsp salt, and 1
tablespoon Traveler’s chocolate together;
bring to light boil while stirring, reduce heat
and let cook down to 1/2.
Get steaks
Serve steaks with sauce
garnish with truffles / mushrooms if desired
Blackberry Chardonnay butter cream:
In food processor add Chardonnay and blackberries - blend together
for several seconds.
Pour blackberry Chardonnay to double boiler and add white chocolate.
Heat over simmering until all chocolate is melted and combined with
Chardonnay.
Pour into serving bowl and let stand at room temp (approximately 65-68
degrees) until set.
Perfect with fresh fruit, toasts, and light desserts
- 4 ounces white chocolate
- 1/4 cup Chardonnay
- 1/4 cup blackberries
In food processor add Chardonnay and blackberries - blend together
for several seconds.
Pour blackberry Chardonnay to double boiler and add white chocolate.
Heat over simmering until all chocolate is melted and combined with
Chardonnay.
Pour into serving bowl and let stand at room temp (approximately 65-68
degrees) until set.
Perfect with fresh fruit, toasts, and light desserts
Chocolate Banana Bread:
In a bowl, stir together Traveler’s chocolate, flour, salt and soda.
Set aside.
In another bowl, combine bananas, milk and sugar. Stir well. Add
egg and butter. Blend. Pour liquid ingredients into dry and mix
just until moistened. Pour into greased loaf pan.
Bake at 325 for 55 to 60 minutes. Let cool 10 minutes then turn
out onto a rack. Completely cool before slicing.
- 1 1/2 c. flour
- ½ cup
- 1 tsp. each salt and soda
- 1 c. mashed bananas
- 1 c. sugar
- 1 egg
- 1/4 c. butter, melted and cooled
- 2 Tbsp milk
In a bowl, stir together Traveler’s chocolate, flour, salt and soda.
Set aside.
In another bowl, combine bananas, milk and sugar. Stir well. Add
egg and butter. Blend. Pour liquid ingredients into dry and mix
just until moistened. Pour into greased loaf pan.
Bake at 325 for 55 to 60 minutes. Let cool 10 minutes then turn
out onto a rack. Completely cool before slicing.
Spicy Traveler's over cinnamon pecan baked Brie:
Preheat oven to 375 degrees F.
Thaw pastry for 15 to 20 minutes and unfold.
In a saucepan, melt the butter over medium heat. Sauté pecans in the
butter until golden brown, approximately 5 minutes. Add the cinnamon
and stir until pecans are completely coated. Place pecans on top of the
Brie.
Add sugar over the pecans and brie. Lay out the puff pastry out on a flat
surface.
Place the brie in the center of the pastry. Gather up the edges of the
brie, pressing around the brie and gather at the top.
Gently lay pastry over Brie and pecans and "wrap" to close.
Brush the beaten egg over top and side of Brie.
Bake for about 20 minutes or until pastry is golden brown.
At time of serving; place Traveler’s Spicy and water into microwavable
bowl and heat for 15 seconds. Whisk and repeat if needed for 5 second
until glossy and smooth.
Drizzle over individual servings of baked Brie.
- 1 Tbsp unsalted butter
- 1/2 cup pecans
- 1/8 teaspoon ground cinnamon
- 1 (8-ounce) wheel Brie
- 1/4 cup sugar
- 1 sheet (pre packaged) frozen puff pastry
- 1 egg, beaten
- ¾ cup Traveler’s Spicy
- ¼ cup water (or Merlot for added depth)
Preheat oven to 375 degrees F.
Thaw pastry for 15 to 20 minutes and unfold.
In a saucepan, melt the butter over medium heat. Sauté pecans in the
butter until golden brown, approximately 5 minutes. Add the cinnamon
and stir until pecans are completely coated. Place pecans on top of the
Brie.
Add sugar over the pecans and brie. Lay out the puff pastry out on a flat
surface.
Place the brie in the center of the pastry. Gather up the edges of the
brie, pressing around the brie and gather at the top.
Gently lay pastry over Brie and pecans and "wrap" to close.
Brush the beaten egg over top and side of Brie.
Bake for about 20 minutes or until pastry is golden brown.
At time of serving; place Traveler’s Spicy and water into microwavable
bowl and heat for 15 seconds. Whisk and repeat if needed for 5 second
until glossy and smooth.
Drizzle over individual servings of baked Brie.
Rosemary chocolate chicken salad:
Whisk oil, vinegar, and rosemary in small bowl to blend; season
dressing with salt and pepper. Place chicken in shallow dish. Add ¼
cup dressing; turn chicken to coat. Rest chicken for 15 minutes.
Heat large skillet over medium-high heat. Add chicken, still coated with
dressing, to skillet. Sauté until cooked through, about 5 minutes per
side. Place on cutting board and cool chicken several minutes. Place
Traveler’s and Riesling into microwavable bowl and heat 10 seconds.
Stir to blend, heat 5 seconds if needed until smooth and glossy.
Cut chicken into half inch pieces.
Combine chicken, almonds, celery, and cranberries in large bowl. Add
remaining dressing and toss to blend. Garnish with apricots and
Traveler's to serve.
- 6 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons minced fresh rosemary or 1 ½ teaspoons dried,
crumbled - 4 skinless boneless chicken breast halves
- 3/4 cup sliced almonds (about 3 ounces), toasted
- 1/2cup thinly sliced celery
- 1/2 cup Traveler’s Rich
- 1/2 cup dried cranberries
- 1/4 cup dried apricots
- 1/8 cup Riesling
Whisk oil, vinegar, and rosemary in small bowl to blend; season
dressing with salt and pepper. Place chicken in shallow dish. Add ¼
cup dressing; turn chicken to coat. Rest chicken for 15 minutes.
Heat large skillet over medium-high heat. Add chicken, still coated with
dressing, to skillet. Sauté until cooked through, about 5 minutes per
side. Place on cutting board and cool chicken several minutes. Place
Traveler’s and Riesling into microwavable bowl and heat 10 seconds.
Stir to blend, heat 5 seconds if needed until smooth and glossy.
Cut chicken into half inch pieces.
Combine chicken, almonds, celery, and cranberries in large bowl. Add
remaining dressing and toss to blend. Garnish with apricots and
Traveler's to serve.
