Dessert: February 2008 Archives

Oregon Fudge Bars from Euphoria Chocolate

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Filberts, also known as hazelnuts are what make these brownies so uniquely Oregonian. They're perfect for an after school treat or with fresh raspberries for a decadent evening dessert.

Ingredients

  • 1 cup Dark Chocolate Buttons
  • 1/2 teaspoon salt
  • 1/2 stick of butter
  • 1 cup flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 1/2 cup chopped filberts (hazelnuts)
  • 1 teaspoon vanilla
  • 1/2 cup white sugar

In a heavy saucepan or microwave oven, melt chocolate with shortening. Remove from heat. With wire whip, blend in sugars. Beat eggs lightly with vanilla and salt and stir into chocolate mixture. Mix flour with baking powder. Add, all at once, beating until smooth.

Spread into greased 9-inch square pan. Sprinkle filberts over top and pat down with a spatula. Bake at 350°F for 20 minutes. Cool before cutting into bars. Makes 36 1 1/2" square bars.

Grilled Bartlett Pears and Candied Walnuts

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Wine Pairing:

2003 Late Harvest Viognier, $25

Ingredients - Candied Walnuts
  • 1 cup Walnut halves
  • 1 cup Water
  • 1 cup Sugar
  • 1/2 + tsp. Togarashi - Japanese chile mix
  • Salt 
Ingredients - Pears
  • 3 ea. Bartlett pears, cut into 1/8ths, Cores removed
  • Sugar to taste
  • Salt to taste
  • 1 Tbsp. Canola oil
  • 1 lb. Point Reyes Blue Cheese
  • 3 Tbsp. Honey


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