Chocolate Goodies on FOX 4 Thursday, February 8th

I am deeply saddened by the news of the fallen Richardson police officer.  My heart goes out to his family and the city of Richardson.  The chocolate segment has been cancelled.

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Tune in to FOX 4, Good Day on Thursday morning, February 8th around 8:30 for Chocolate Goodies.  I’ll be cooking LIVE with the #1 morning crew in Dallas!

Chocolate Truffles are one of my favorite things to make.  People are usually surprised at just how simple it is to create these decadent morsels of yumminess.  I’ll also give you the secrets to the perfect Chocolate Dipped Strawberries.

chocolate dipped strawberries

Here is a sneak Peek at the recipes!

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Spiced Rum Truffles

Truffle

1 cup heavy cream

3 cups semi-sweet chocolate chips

2 tablespoon unsalted butter

1 tablespoon spiced rum

Finishing

½ cup coco

½ cup powdered sugar

Heat heavy cream on medium heat in a double boiler until cream is simmering.  Add rum and vanilla and remove from heat.  Add chocolate and butter, stir until completely smooth.  This may take a few minutes.  Refrigerate for at least 3 hours or overnight.  To finish truffles, mix powdered sugar and coco in plate.  Using a spoon and your hands, scoop a walnut sized amount of chocolate and roll into a ball. Drop the truffles into the coco mixture, roll to coat the surface.   Store the truffles in the refrigerator until ready to eat and for up to 2 weeks.

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This French Bark features dried apricots, dried cherries and pistachios

French Chocolate Bark

1 12 ounce package of 60% cocoa chocolate chips, I use Ghirardelli

½ cup dried cherries, coarsely chopped

½ cup raw pistachios, coarsely chopped

½ cup coconut

Line a baking sheet with parchment or waxed paper.  Melt the chocolate in a microwave safe bowl in 30 second intervals stirring well in between, each time.  Spread melted chocolate on parchment paper creating a thin sheet of chocolate. Sprinkle with fruit and nuts and slightly press into the chocolate.  Chill the candy in the refrigerator until set and break into pieces. Keep bark refrigerated for up to 2 weeks.

Chocolate Dipped Strawberries

1 pint fresh strawberries

1 ½ cups 60% cocoa chocolate chips, I use Ghirardelli’s

¼ cup white chocolate chips

Wash and thoroughly dry berries.  Refrigerate berries so that they are cold when dipping.  Melt dark chocolate in the microwave in 30-second intervals stirring each time until chocolate is smooth. Dip chilled berries into chocolate and place them on waxed or parchment paper.  When chocolate is set, melt white chocolate in the same manner as dark.  Pour melted white chocolate into a zip top bag.  Clip one tip with scissors making a small whole in the bag and drizzle strawberries with white chocolate.  Serve within 4 hours.

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Turkey Talk on Fox 4

We put so much pressure on ourselves to prepare the perfect Thanksgiving feast. Making a turkey only once a year can cause even the most accomplished home chef to get a bit nervous.  We all want the star of the show to be succulent and juicy and for me, the best insurance policy is a wet brine solution.

Join me on Wednesday, November 22nd about 8:40 am, on Fox 4 Good Day.  I will show you the simple techniques to insure you have a beautiful bird on the table this year and every year!

See the recipes and a recap of turkey tips below.

This year, I am most grateful for the time to share a meal of fresh food with my darling family.  What are you grateful for this year? I would love to hear from you.

Au revoir for now

Lorie

Turkey Tips

-Brine the turkey to insure it’s tender and juicy

-Let the turkey come to room temp before cooking, about 30 minutes

-For golden skin on the turkey, pat dry very well and brush with melted butter

-If you brine, don’t add more salt

-No need to baste!

-Let turkey rest 20-30 minutes before carving 

Wet Brined Turkey 12-18 Pounds

Brine

2 gallons water

1 ¼ cups kosher salt

1 cup sugar

8 whole cloves garlic

1 tablespoon pepper corns

2 onions cut in quarters

2 sprigs rosemary

2 sprigs thyme

Turkey

12-18 pound turkey

4 tablespoons butter melted

1 onion quartered

1 orange cut in wedges

1 celery stalk cut in pieces

2 sprigs rosemary

In a large pot heat 1 gallon of water with salt and sugar and bring to a boil.  Add aromatics and remove from heat, add remaining gallon of water.  When the water is completely cool, pour it into a large zip top bag inside a plastic tub.  Submerge the turkey in the cool water.  Zip the bag and place turkey tub in the refrigerator for 6 hours.  Remove the turkey and discard the brine solution.  Preheat oven to 425 degrees.  Let turkey come to room temperature about 30 minutes.  Pat the bird down until completely dry and place it into a roasting pan with a wire rack.  Stuff the cavity of the turkey with onions, orange, celery and rosemary.  Brush the entire surface of the turkey with butter. Place a meat thermometer into the thickest part of the breast and place the turkey in the oven.  Turn the oven down to 325 degrees after the first 30 minutes of cooking.  Cook turkey roughly 15 minutes per pound but be sure you test the thickest part of the breast to reach a minimum temperature of 165 degrees.

No Fail Cream Gravy

2 tablespoons butter

3 tablespoons flour

1 ½ cups chicken or turkey stock

1 cup milk

Salt and pepper

Melt butter in the bottom of a sauce pan, add flour and cook stirring constantly for 2 minutes.  Meanwhile, warm the chicken stock and milk together in the microwave for 2 minutes.  Add liquid to flour mixture whisking vigorously and cook until thick. Season the gravy with salt and pepper to taste. For brown gravy; simply cook the butter and flour mixture an additional 3 -5 minutes, to brown the roux before adding the liquid.

Tip: For a brown gravy, cook the butter flour mixture 5-6 minutes until is is medium brown in color, then proceed with recipe.

Gifts From the Kitchen on Fox 4 Good Day Monday!

Looking for gift ideas?  Join me Monday, December 19th on Fox 4 Good Day around 8:40 for Gifts From The Kitchen!  I’ll be showing viewers how to make magnificent morsels perfect for sharing.  The best part is just how simple these tasty treats are!  Hope you will try some or all of these ideas this year!  Enjoy!  Lorie

Citrus Olive Oil

1 orange

1 lemon

2 cups olive oil

Using a sharp knife remove the rind from the lemon and orange in strips leaving the pitchy white part behind.  Push rind into a clean jar and pour oil on top.  Let oil steep for 3-4 days, before straining oil.  Store the citrus oil in the refrigerator for up to 2 months.

Walnut Thyme Honey

¾ cup honey

1 cup walnuts toasted and chopped

4 sprigs thyme

½ teaspoon lemon zest

Whisk the honey and zest until very well mixed.  Place cooled nuts and thyme sprigs into a clean jar.  Pour honey over the nuts.  Store the nut mixture in the refrigerator for several weeks before using to allow flavors to meld.

Jalapeno Vodka

2 cups vodka

1 large jalapeno pepper

Score the pepper 5 or 6 times from stem to end being careful not to cut all the way through to the seeds. Pour vodka into a clean jar or container, add pepper.  Shake 2-3 times a day for 1 week.

Remove pepper or leave it in for more intense flavor.

Spicy Nuts Mix

1 cup pumpkin seeds

1 cup shelled pistachios

1 ½ cup coarsely chopped pecans

1 cup almonds, whole

1 ½ cups cashews

1 egg white

1 teaspoon chopped fresh rosemary

1 teaspoon oranges zest

1 ½ teaspoon salt

1 tablespoon paprika

2 teaspoons cumin

½ teaspoon cayenne pepper

1 teaspoon cinnamon

Preheat the oven to 350 degrees.  Line a baking sheet with foil and coat with non stick cooking spray.  In a small bowl combine the salt with zest and spices.  Beat egg white until foamy and add seasonings, mix well.  Stir in nuts and toss to coat.  Lay nuts out in a single layer on prepared pan and bake at 350 degrees for 15-20 minutes checking them often.  Store nuts in air tight container once completely cooled.

Chocoholics Delight

1 cup chocolate covered almonds

1 cup chocolate covered cherries

1 cup chocolate covered pecans

1 cup chocolate covered orange pieces

1 cup chocolate covered raisins

Mix all ingredients and store in a jar