CHOCOLATE BUDINO WITH CANDIED WALNUTS
This deliciously wobbly, very special pudding isn't thickened with cornstarch or gelatin. Instead, it's made with chocolate, milk, cream, and eggs and spiked with olive oil and salt, which complement the bittersweet and fruity flavors of the chocolate. To die for!
Categories Bon Appétit Custard Chocolate Dark Chocolate Dessert Walnut Milk/Cream Egg Wheat/Gluten-Free
Yield Makes 6
Number Of Ingredients 15
Steps:
- Candied Walnuts:
- Bring sugar and 1/2 cup water to a boil in a small saucepan over medium-high heat, swirling occasionally to dissolve sugar. As soon as the sugar is dissolved, add walnuts and bring syrup back up to a simmer. Cook, swirling saucepan occasionally for even cooking, until walnuts look slightly translucent and are softened, 30-35 minutes.
- Drain walnuts in a mesh sieve and arrange in a single layer on a rimmed baking sheet lined with a silicone baking mat or parchment paper. Sprinkle walnuts with salt.
- Place a rack in upper third of oven and preheat to 300°F. Bake walnuts in oven, stirring once or twice, until well browned, 15-18 minutes. Let cool, then break up into small pieces.
- Budino and assembly:
- Place chocolate in a medium bowl; set aside. Bring cream and milk to a bare simmer in a large saucepan and remove from heat.
- Vigorously whisk egg yolks and sugar in another medium bowl until pale yellow and sugar is dissolved (rub between fingers to check), about 2 minutes.
- Gradually pour cream mixture into egg yolk mixture, whisking vigorously. Immediately pour egg yolk mixture into saucepan and cook over medium heat, stirring constantly with a heatproof rubber spatula and making sure to get into the corners of the pan, until an instant-read thermometer registers 175°F (custard should be thick enough to coat a spoon; do not let it simmer or allow thermometer to go above 180°F).
- Pour custard over reserved chocolate and let sit until chocolate is melted, about 5 minutes. Using an immersion blender or a whisk, blend until emulsified (if using a whisk, you may want to strain budino through a fine-mesh sieve after to ensure a silky texture). Add kosher salt and 1 Tbsp. oil to chocolate mixture and blend to incorporate.
- Divide budino evenly among six 8-12-oz. glasses. Cover with plastic wrap and chill until firm, at least 1 hour.
- Top each budino with candied walnuts, sprinkle with sea salt and pepper, and drizzle with a little oil. Serve with scoops of gelato if desired.
- Do Ahead
- Walnuts can be candied 1 week ahead. Store airtight at room temperature. Budinos (without toppings) can be made 3 days ahead. Keep chilled.
BRUSSELS SPROUTS WITH WALNUTS
Steps:
- Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
- In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan. Add the remaining 2 tablespoons of butter and when melted, add the walnuts and cook, stirring, until golden and fragrant, about 2 minutes. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
- Transfer to a serving bowl and sprinkle with the Parmesan. Serve immediately.
BRUSSELS SPROUTS WITH CHOCOLATE PORT SAUCE
Steps:
- Preheat the oven to 400 degrees F.
- Place the Brussels sprouts on a baking sheet and toss with the oil, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until tender and browned, 20 to 25 minutes.
- Meanwhile, melt the butter in a small saucepan over medium-high heat. Add the shallots and cook, stirring often, for 1 minute. Stir in the port, vinegar and thyme and boil until syrupy, about 5 minutes. Stir in the broth and bring to a simmer. Whisk in the chocolate and honey and simmer until reduced by half, about 10 minutes. Season with salt and pepper.
- Transfer the Brussels sprouts to a serving bowl and drizzle with the sauce.
BRUSSELS SPROUTS WITH CANDIED WALNUTS AND GREEN APPLE
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To candy the walnuts:
- Toast the nuts in a saute pan over medium heat with 1 tablespoon butter and 1 teaspoon salt. When the nuts start to take on a light golden color, add the rosemary and bloom for 1 more minute. Add the honey to the pan and remove from the heat.
- To roast the Brussels sprouts:
- Preheat the oven to 450 degrees F. Toss the Brussels sprouts with the canola oil, 1 teaspoon salt and pinch freshly ground black pepper. Lay out onto a sheet tray and roast for 10 to 12 minutes until they take color, but retain some texture. Remove from oven and set aside.
- To finish the dish:
- Saute the Granny Smith apple pieces in 1 tablespoon butter until they just take on color, about 2 minutes. Add the candied walnuts and roasted Brussels sprouts. Toss, and then add the juice of 1 lemon and adjust the seasoning as necessary.
EASY MEXICAN CHOCOLATE SOUFFLE
Steps:
- Preheat the oven to 400 degrees F. Butter 8 (1/2 cup) ramekins or custard cups with 2 tablespoons butter. Set aside.
- For the souffles: Stir the chocolate and 6 tablespoons butter in a large metal bowl set over saucepan of simmering water until the mixture is melted and smooth (mixture will be a little grainy). Remove the chocolate mixture from the heat and let cool slightly. Whisk in the egg yolks and add 2 tablespoons of the cooled melted chocolate to the yolks, mixing to incorporate. Add the rest of the chocolate and mix until nice and smooth. Using an electric mixer, beat the egg whites in a medium bowl until foamy. Add the sugar and beat until stiff peaks form. Fold into the chocolate mixture in 3 additions. Divide the chocolate batter among the prepared ramekins, filling them three-quarters of the way.
- Bake the souffles until puffed but the centers jiggle slightly, 16 to 18 minutes. Serve immediately.
SHAVED BRUSSELS SPROUTS WITH PECORINO AND WALNUTS
Those who have eaten at Buvette, the West Village restaurant from which the recipe for this dish is adapted, will understand that if the home-cooked version tastes even 1/8th as good as the original, then you could pair it with a roast chicken and dinner will be awesome, beyond compare. And it does! Shave the sprouts with a mandoline or a food processor or a sharp, sharp knife. Then combine with raw walnut halves, pecorino crumbled off the cheese with a fork, olive oil, and salt. Mix aggressively, so that the sprouts begin to wilt a little. And that's it. You'll see.
Provided by Sam Sifton
Categories quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Trim bottoms of brussels sprouts and discard any discolored or loose outer leaves. Using a mandoline, the slicing attachment on a food processor or a very sharp knife, shave sprouts into the thinnest of slices.
- In a large bowl, combine shaved sprouts with the other ingredients, mixing roughly by hand so that the greens begin to wilt a little. Season to taste with salt and add a little more olive oil if necessary, either for your taste or because the sprouts were large.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 308 milligrams, Sugar 3 grams
BRUSSELS SPROUTS #1 (ROASTED WITH WALNUTS)
Coming from a Standard American Diet (SAD) background, Brussels sprouts have not been a regular part of my diet. Now I understand the importance of them, in part because of websites such as http://www.WHFoods.com, where they write about the benefits in great detail. People with existing and untreated thyroid problems should read the Safety section. Their peak season is autumn through early spring. So far, this is my favorite way to eat Brussels sprouts. I adapted the recipe from a produce section recipe rack card.
Provided by Netgirls Healthy Co
Categories Vegetable
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Bring a medium pot of water to a boil.
- Wash sprouts, trim the bottoms, and remove outer leaves. Cut an X in the stem to promote even cooking.
- Add Brussels sprouts to the pot and cook for 5 minutes.
- Drain well.
- Return to pot.
- Stir in oil, vinegar, and pepper.
- Spray a shallow roasting pan with olive oil spray.
- Spread sprouts in pan.
- Bake for 10 minutes.
- Stir.
- Bake for another 10 minutes.
- Remove from oven and add walnuts.
- Bake for an additional 5 minutes.
Nutrition Facts : Calories 363.2, Fat 30.3, SaturatedFat 3.4, Sodium 48.6, Carbohydrate 20.3, Fiber 7.9, Sugar 4.7, Protein 10.3
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