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Strawberry & chocolate sauce

Image by Martin Kimeldorf’s Pixel Playground

LAZY BOY GOURMET CHOCOLATE SAUCE Recipe
……
I used to wait for others to make me chocolate sauce for ice cream. Now I’m an independent mail who can crow about his chocolate sauce. I invented this recipe out of desperation. It combines the gotcha-flavors of liqueurs with fruit, and exotic nutmeg. Makes a perfect chocolate sauce for dessert following an evening of cocktails and gourmet fare.

And if you like chocolate fondue—we’re talking strawberries here folks—my, oh my!!!

ingreeds
1 oz. (3/4 shot) Crème de Cocoa
1 oz. Orange Liqueur
1 oz. strong coffee
1/4 nutmeg, fresh, ground (Buy at Ann Buck’s Fifth Avenue shop)
½ cup dried fruit (I like ¼ cup golden raisins and¼ cup dried cherries)

1 cup chocolate chips (or any semi-sweet chocolate)
1 Tbs. cream. (If you are calorie conscious, substitute hot water)

Steps
Mix Crème de Cocoa, Orange Liqueur, coffee, nutmeg, dried fruit in a small jar and let sit 4 to 24 hours.

Add chocolate to cream in another jar and microwave 20 seconds. Stir the softened chocolate.

Add the marinated liqueurs, coffee, nutmeg, and fruit. Microwave 20 seconds and stir.

if not sufficiently warm or soft, repeat microwave for 20 seconds and stir.

Put 2 to 4 scoops vanilla ice cream in a dish, pour melted chocolate sauce over. Top with whip cream and a cherry.

If you want to use this as a chocolate dipping sauce for fruit, let it sit and cool, to thicken it a bit.

You can refrigerate remaining sauce and re-use by re-heating.

For a “dear” friend’s birthday

Image by Sifu Renka

… one who would fill up with rice and miso soup while you eat all the other good things at a Korean BBQ. ;)

It was Taku’s b-day a couple days ago and I decided to make a cake that he could enjoy with his favourite Blue Mountain coffee .

Recipe taken from Flo Braker’s "The Simple Art of Perfect Baking", I baked an apricot pound cake using unsulfurized Blenheim California apricots (Gourmet Mag highlighted these as the apricots to get in their May 2007 issue) from Trader Joe’s for the surprise purée filling.

I’m such a kind friend, n’est pas? Totally forgivable for eating all the kalbi while encouraging him to fill up on the rice and miso soup. ;P