Chocolate Ganache and Le Cirque Creme Brulee

When I go on a cruise I love going with Holland America because they have a little theater that has cooking demos followed by free samples.  Here are a couple of the recipes that I just really loved.  Admittedly, I haven't personally made them yet but they are good recipes to have on hand for special events.

The ganache was a recipe that I scribbled down as they were giving the demonstration.  Generally they will give out a recipe card but for this one, they didn't so I must make this copy in case my handwritten one somehow gets destroyed/lost/stolen by aliens etc.

Chocolate Ganache

Ingredients

• 2 cups heavy whipping cream
• 2 oz butter
• 2 oz dark rum
• 2 lbs 8 oz white chocolate or 2 lbs dark chocolate

1. Heat cream to a boil and remove from heat.
2. Pour hot cream over chocolate and butter.  Mix until smooth.
3. Add rum and chill to temper.
4. Squeeze into prepared molds.
5. Store in fridge for up to a week.

Imagine making homemade chocolates with this!  You can pour the ganache over any filling you wish.  Makes my mouth water just thinking about it!

Le Cirque is a French restaurant in Manhattan and one of the nights on our cruise was entitled "An Evening at Le Cirque".  I was pleased to be able to get the recipe for their creme brulee because it is seriously one of my most favorite deserts when it is made correctly.

Le Cirque Creme Brulee

• 1 quart heavy cream
• 3/4 cup granulated sugar
• 1 vanilla bean, halved lengthwise and scraped
• 8 egg yolks
• 8 Tablespoons brown sugar

In a medium saucepan, combine the cream, granulated sugar, vanilla bean and vanilla bean scrapings.  Heat until hot but not boiling, stirring to ensure the sugar is fully dissolved.  In a separate bowl, whisk the egg yolks and slowly add them to the warm cream mixture, stirring constantly.  Fill each ramekin and place in a warm water bath.  Cover with aluminum foil.  Bake 15 minutes at 300 degrees F and chill 3 hours.  Sprinkle each custard ramekin with 1 Tablespoon brown sugar.  Brulee with a torch or under the broiler and serve immediately.

"Fried" (but actually baked) chicken

Cooking isn't an exact science and I like to just shake the seasonings in until it "looks good" so I haven't included any exact amounts.  This gives you the basic idea and you can add or subtract the spices you may or may not like.  I took the basics from this recipe: Easy Shake and Bake Chicken

Ingredients:

• chicken (amount just depends on how many people you're feeding!)  
• I like legs and thighs but you can use any parts you prefer
• 1/2 cup flour
• 2-3 Tablespoons All Purpose seasoning
• Add 1/4-1 teaspoon of any of the following: garlic and onion powder, black pepper and sage.
• 1-2 eggs beaten (depending on amount of chicken being baked)

1. Preheat oven to 450 degrees F.
2. Mix flour and spices in gallon sized Ziplock bag.
3. Dip chicken in beaten egg and place into bag (a few pieces at a time).  Shake until well coated. While removing chicken from bag, shake off excess flour.
4. Cover bottom of 9x13 baking dish with foil ( for easy cleanup!) and place chicken in the dish, skin side down.  Bake 20 minutes.  Turn pieces and bake another 20 minutes until tender and juices run clear.  I like to stick a meat thermometer in the largest section of chicken I can find to make sure it is at the correct temperature.  There will be plenty of juices left over in the pan that you can use for a gravy over those mashed potatoes you can make to go with the chicken!

Most delicious cinnamon rolls

I made these cinnamon rolls for my family reunion in June and somehow the recipe got left behind!  Luckily I was able to get another copy from my friend Andi who I originally acquired it from.  Thought I might share it with everyone so that I couldn't lose it again!
The original recipe was double this but I have never made it because I don't think my mixer is big enough!  I included all my tips to make these truly the most delicious cinnamon roll.  Remember that sometimes it takes a few batches before you can get them perfect.  When I first started making cinnamon rolls, they would always turn out overdone and dry and thought I'd never be able to make them right but after a few years of practicing and trying different recipes, I can make them perfectly delicious!

Fool Proof Rolls
Mix together the following ingredients:

2 1/2 cups warm water (110-115 degrees)
1/2 cup dry milk

1 1/2 Tablespoons yeast
1/4 cup sugar (+1/8 c for cinnamon rolls)

1/4 cup oil
1 egg (at room temperature)
1 Tablespoon salt

Allow to sit at room temperature for 10 minutes  Mix in 5 1/2 cups flour.  Knead on speed 2 or 3 for 7 minutes.  The dough will be really soft.  Only add as much flour as the dough is manageable as it will result in a more lighter roll.  Place dough in a greased bowl until double making sure to cover with greased lid or greased plastic wrap.  Roll out as you like.

For cinnamon rolls I will roll out the dough in a giant rectangle-like shape and brush with plenty of melted butter, cinnamon and brown sugar.  You can also add chopped nuts or any other stuffing items you like.  Roll the dough in a giant tube being careful not to spill any contents.  Cut into 1/2 inch slices.  I like to use dental floss as it makes a cleaner cut without pinching the dough much.  Place in a pan lined with parchment paper with each roll just touching each other.  Allow to raise until double again while you preheat the oven.  Bake @ 350 degrees for 30-40 minutes or until golden brown.  I recommend testing a middle piece to make sure it isn't doughy in the middle. Top with favorite frosting after rolls have mostly cooled.  I prefer cream cheese frosting.

Love Spell Popcorn

My grandfather has a great caramel popcorn recipe that I just love.  I had a set of roommates once that liked it so much that they dubbed it, "Love Spell Popcorn" as they joked I could get a man by making it for him.  Alas, that has not worked for me yet but there's still a chance "he" has yet to try it!

Grandpa's Caramel Corn
4 quarts popped corn (2 microwave bags)
2/3 cup sweetened condensed milk (I just use the whole can)
1/2 cup brown sugar
3/4 cup light corn syrup
3/4 c butter
1/2 c sugar

Mix all but popcorn in a heavy saucepan.  Bring to a boil stirring constantly over medium heat.  Cook until 234 degrees on a candy thermometer.  Pour over popcorn and stir until evenly coated.