Thai Bird Vodka
You know your buddy who can't get enough hot sauce in his Bloody Mary at brunch? This vodka infusion is for him. It's not only stunning with floating Thai bird chiles and whole peppercorns, but it also gets hotter every day. Let it sit for at least a week for intense heat.Ingredients
- 1 stalk lemongrass
- 1 tablespoon white peppercorns
- 4 to 6 mixed green and red Thai bird chiles
- 2 to 3 kaffir lime leaves
- One 750-milliliter bottle vodka
Directions
Bruise
the lemongrass with the back of a knife 4 to 5 times. Place the
lemongrass, peppercorns, chiles and lime leaves in a decorative bottle,
pour over the vodka and seal. Turn or shake the bottle once a day for a week.Gift Note: Give the bottle with this recipe for a Bloody Mary: Stir together 1/2 ounce Thai Bird Vodka, dash fish sauce or Worcestershire and Sriracha to taste. Pour over 1 cup ice and top with 1 cup fresh tomato juice. Garnish with a stalk of lemongrass, mint and/or Thai basil. Makes 1 drink.
You might think these are nut-encrusted truffles, but guess again! The outer layer is actually a crunchy coating of subtly sweet maple flakes
Chocolate Truffles
1 cup pecans
1/2 cup maple syrup
1 1/2 cups chopped good quality dark chocolate
1 cup 35-percent whipping cream
1 vanilla bean, halved lengthwise and seeds scraped
From: CookingChannel.com/ Posted by Mags
Chocolate Truffles
You might think these are nut-encrusted truffles, but guess again! The outer layer is actually a crunchy coating of subtly sweet maple flakes
ingredients
- Topping
- 1 cup good quality melted dark chocolate
- 1 cup maple flakes
Directions
For the truffles:
In a saucepan, roast the pecan on medium heat, stirring regularly for 2 minutes, until they start to be fragrant. Reduce the heat to low and add the maple syrup. Continue cooking for 10 minutes until the syrup starts to crystallize on the pecans, stirring regularly. Let cool on parchment paper.
Put the chopped dark chocolate in a medium-size bowl and set aside.
In a saucepan, heat the cream with the vanilla bean over medium-low heat until simmering, about 5 minutes. Pour the hot cream over the chocolate. Stir until totally smooth. Roughly chop the maple sugar pecans and add them to the chocolate mixture.
Put the bowl of chocolate mixture in an ice bath. Using a spatula, stir it constantly for 5 minutes, then put in the refrigerator for 10 minutes.
After the mixture has chilled, remove it from the refrigerator. Wearing latex gloves and using 2 spoons, scoop out rounded sections of the chocolate into palms and form into balls. Use spoons to roll each ball in the melted chocolate then in the maple flakes. Place on a baking tray covered with parchment paper. Chill until firm, about 1 hour.
In a saucepan, roast the pecan on medium heat, stirring regularly for 2 minutes, until they start to be fragrant. Reduce the heat to low and add the maple syrup. Continue cooking for 10 minutes until the syrup starts to crystallize on the pecans, stirring regularly. Let cool on parchment paper.
Put the chopped dark chocolate in a medium-size bowl and set aside.
In a saucepan, heat the cream with the vanilla bean over medium-low heat until simmering, about 5 minutes. Pour the hot cream over the chocolate. Stir until totally smooth. Roughly chop the maple sugar pecans and add them to the chocolate mixture.
Put the bowl of chocolate mixture in an ice bath. Using a spatula, stir it constantly for 5 minutes, then put in the refrigerator for 10 minutes.
After the mixture has chilled, remove it from the refrigerator. Wearing latex gloves and using 2 spoons, scoop out rounded sections of the chocolate into palms and form into balls. Use spoons to roll each ball in the melted chocolate then in the maple flakes. Place on a baking tray covered with parchment paper. Chill until firm, about 1 hour.
Notes
Do ahead. The truffles can be made 1 week ahead. Store in an airtight container and keep chilled. Let stand at room temperature 1 hour before serving.From: CookingChannel.com/ Posted by Mags
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