Featured Recipe

Roasted Cauliflower Bisque

Cauliflower is now being touted as the new Kale ~ for folks that haven't warmed up to the texture and flavor of kale, this is good news.  Cauliflower tends to take on the flavor of what it's paired with.  It's also extremely versatile; you can bake, broil, boil, steam, rice, saute, mix with just about anything or enjoy it raw.  I chose to prepare a simple bisque with the head of cauliflower I had in my refrigerator.  It's light and has a lovely mild flavor.  You could add cheese, veggies or a protein to add a little zip to this bisque. "The flavor of roasted cauliflower is wonderful!" 

Chocolate-Port Ganache Truffles

Chocolate is always a good start.  Add heavy cream and cocoa powder and you kick it up a notch.  Add Port… you’re in a whole new league!  Rich & fabulous.

“Chocolate + Port = Fabulous”


INGREDIENTS:
3/4 cup heavy cream
16 ounces semisweet chocolate, (chips or chopped into small pieces)
1/4 cup Port (or late harvest sweet wine)

3/4 cup cocoa powder, unsweetened

PREPARATION:

1.     Line an 8” square baking pan with parchment paper; spray with non-stick cooking spray.

2.     In a saucepan, slowly heat cream up to a low boil; reduce heat to low.

3.     Pour in chips and stir to melt.

4.     Pour in port, stir.

5.     Bring mixture just up to a boil and turn off heat.

6.     Pour into prepared pan and chill in refrigerator for 2-3 hours.

7.     To cut squares; remove parchment paper from pan.  Using a sharp knife, cut through the ganache at 1/2" intervals.  Slice into 1/2" squares.

8.     Place cocoa powder in a Ziploc bag.  Gently place truffle squares into the powder and toss to coat.

9.     Place on a serving dish and enjoy!


Note:  You can refrigerate truffles for 7-10 days.