Friday, February 12, 2016

Friday Foodday

Happy Friday lovebugs,
Here are my favorite love inspired recipes this week!

Il Palio
c/o Saveur
For the Campari Ice Cubes
34 oz. Campari
2 oz. water

For the Cocktail
2 oz. bourbon
1 oz. sweet vermouth
Orange bitters

Orange twist, for garnish

Several hours before serving, mix together Campari and water and freeze in a square ice mold. When frozen, make the cocktail: Place 2 Campari ice cubes in rocks glass. Pour all ingredients over ice cubes and garnish with a wide orange twist. Stir the drink to start the ice melting.

Blush Cream Pasta
  • 1 tablespoon extra virgin olive oil 
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1 cup vodka
  • 1 cup chicken stock
  • 1 can crushed tomatoes (32 ounces)
  • Coarse salt and pepper
  • 1 pound pasta, such as penne rigate
  • 1/2 cup heavy cream
  • 20 leaves fresh basil, shredded or torn
  • Crusty bread, for passing

Heat a large skillet over moderate heat. Add the EVOO, butter, garlic and shallots. Gently saut├ęthe shallots for 3-5 minutes to develop their sweetness. Add the vodka to the pan – three turns around the pan in a steady stream will equal about 1 cup. Reduce the vodka by half, about 2 or 3 minutes. Add the chicken stock and the tomatoes. Bring the sauce to a bubble and reduce the heat to a simmer. Season with salt and pepper. 

While the sauce simmers, cook the pasta in salted boiling water until it's cooked to al dente (with a bite to it). While the pasta cooks, prepare your salad or other side dishes.

Stir the cream into the sauce. When the sauce returns to a bubble, remove it from the heat. Drain the pasta. Toss the hot pasta with the sauce and the basil leaves. Pass the pasta with crusty bread.

Chocolate Decadence with Raspberry Sauce


  • 1/2 cup Karo® Light Corn Syrup
  • 16 oz bittersweet chocolate (60% cacao)
  • 1/2 cup unsalted butter
  • 2 cup heavy cream, divided
  • 3 egg yolks
  • 1/2 cup powdered sugar
  • 1 tsp Spice Islands® Pure Vanilla Extract


  • 12 oz fresh raspberries, divided
  • 1/2 tsp pure vanilla extract
  • 1/4 cup Karo® Light Corn Syrup
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/4 cup chocolate syrup
  1. Line a 9x5x3-inch metal loaf pan with plastic wrap. Set aside.
  2. In a large saucepan over medium heat, combine corn syrup, chocolate and butter. Stir until chocolate is melted and mixture is smooth.
  3. Mix 1/2 cup of the cream with the egg yolks in a small bowl. Add to the melted chocolate mixture and cook for about 3 minutes, stirring constantly. Remove from heat and cool completely.
  4. Once the chocolate mixture has cooled, continue on by beating 1 1/2 cup heavy cream with powdered sugar and vanilla in a mixing bowl on high speed. Beat until soft peaks form. Fold in the cooled chocolate mixture and stir just until combined. Pour into loaf pan and cover with plastic wrap. Freeze for 4 hours or overnight.
  5. To prepare raspberry sauce, combine 6oz of the fresh raspberries with the corn syrup and vanilla extract in a small blender. Process quickly until combined (you still want some chunks of raspberry).
  6. For the whipped cream, beat heavy cream with powdered sugar until soft peaks form. Refrigerate or use immediately.
  7. To assemble, slice frozen chocolate mousse and arrange on plates. Dollop a large spoonful of whipped cream onto each slice. Drizzle with raspberry sauce, chocolate syrup and add the remaining fresh berries. ENJOY!

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Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.