#chocolate dessert with raspberry coulis?
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More progress on The Initiate. Here’s a spicy snippet. The portion I’ve excerpted and shared here is safe for work; the scene I took it from is not.
“I hope you don’t mind,” Ross began, “I took the liberty of ordering dessert ahead of time.”
“Oh. Is it… something special?” Demelza asked.
“In a way,” he responded.
“I hope it’s good,” she said, reaching for him.
“I think you’ll enjoy what I’ve chosen,” he said, and squeezed her hand.
When their waiter reappeared, he set a slice of flourless chocolate cake on the table in front of Demelza. Her eyes lit up when she saw it—a flawless wedge of thick, rich chocolate, resting on top of a scattering of dark chocolate crumbles. They’d drizzled a raspberry coulis over the top and sides, arranged three plump berries in the middle, and finished the presentation with a dollop of whipped cream and a fresh mint leaf.
“It looks delicious,” she began, picking up her fork.
Ross slid the dish out of her reach, and placed it near his glass.
“Hey,” she said, “I thought we were splitting it!”
“You’ll get some, my dear,” he said, “but you’ll have to earn it.”
Demelza shot him a look, and Ross smirked.
“These are the rules,” he began.
“Really, Ross? We can’t just have a nice dinner without—”
“I just watched you eat dinner, my love.”
Demelza pursed her lips and sat back in the booth, arms crossed over her chest.
Ross slowly turned the plate around, admiring the cake. “It looks quite good, doesn’t it?”
She didn’t say anything.
He glanced at her and then leaned over to kiss her cheek. In a hushed voice, he said, “You can either do this here with me, or you can sit and watch me eat your cake, and then endure your punishment when we get home. Your choice.”
She opened her mouth to speak, then closed it again.
“Please, share what’s on your mind,” he encouraged.
“Sometimes, you make me feel like a naughty child, when I’ve done nothing to deserve it,” she huffed.
“I don’t ‘make’ you feel anything; you choose your feelings.”
“All right. You treat me like a child.”
“I have to disagree. If I did to a child what I’ve done to you, and what I’m about to do to you, I’d have been thrown in jail long ago,” he smirked.
He placed his hand on her thigh under the table, and felt her tense up beneath his fingers.
“Do you need to take a moment, my dear? Think about your options?”
She shot him another black look and sat silently.
Ross moved his hand away and picked up a fork. He cut some of the cake from the narrow end of the wedge and popped it in his mouth, his eyes closing involuntarily as it melted on his tongue. He groaned quietly. “Chocolate has never been my favorite, but this—this is divine,” he said, licking the fork clean.
“I could just order my own and pay for it myself,” Demelza said.
“But you won’t disappoint me, will you?” he asked, looking directly at her.
She mouthed the word ‘fuck,’ and shook her head.
“So…?” Ross asked.
Quickly, she took stock of the room, her eyes darting from one occupied table to the next. Then she looked around the booth in which they were seated. It was round, with a leather bench and high, leather back, and seemed to be built into the corner of the room. There was a matching one opposite them, closer to the door that led to the foyer. The other diners were eating and chatting, smiling and swapping stories. The room was muted, lit by an ornate, crystal chandelier that hung from the center of the ceiling. Waitstaff bustled in and out, delivering plates and refilling glasses.
Ross watched her. “No one is paying us any mind,” he said. “And nobody can see through table linens,” he added, indicating the floor length draping that covered their table.
She shut her eyes for a second. “You’re going to owe me for this.”
“Am I? And you’re missing something from your threat.”
“You’re going to owe me for this, sir,” she said.
“We’ll see. Oh, and I’ll need your panties before we begin.”
#fanfic writing#AO3 fanfic#work in progress#poldark fanfic#ross x demelza#snowonthemountain#excerpt#sneak peek#au fanfiction
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“🍨+ A Character” make soph a dessert
Sophie's Enchanted Delight
Sophie, a charming woman with a penchant for the paranormal, deserves a dessert that captures her whimsical and enchanting spirit. Introducing "Sophie's Enchanted Delight," a dessert that combines delightful flavors and a touch of magic.
This dessert begins with a base of light and fluffy vanilla chiffon cake, representing Sophie's sweet and gentle nature. The cake is infused with hints of lavender, giving it a subtle floral aroma that transports you to a mystical garden.
On top of the cake, a layer of creamy, velvety white chocolate mousse is carefully spread. The mousse is infused with a whisper of jasmine essence, adding an ethereal touch to the dessert.
To add a touch of intrigue, the mousse is adorned with a drizzle of vibrant raspberry coulis, symbolizing Sophie's passion and curiosity for the unknown. The tangy sweetness of the raspberries complements the delicate flavors, creating a harmonious balance.
As a final enchanting touch, the dessert is garnished with delicate edible flowers, such as pansies and forget-me-nots, which add a pop of color and a touch of natural beauty. These flowers not only enhance the visual appeal of the dessert but also represent Sophie's deep connection to the mystical world.
@pantslessoptimism
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From My CuriousCat
"Favorite dessert of each member of La Squadra?"
Risotto: Cannoli, as fresh as humanly possible for that terrific combination of exterior crunch and tender filling. If the pastry shell turns soft, he will still take it and just suck out the mousse.
Formaggio: Crépes with any number of sweet fillings; he is obsessed with the Japanese version. Is too lazy to make these (all that pouring, flipping, and filling, sheesh) so he buys them.
Prosciutto: Crème brûlée, and he prefers to have it torched right in front of him. Doesn't even mind if it's a little burnt, he handles deeper flavors better than the rest. Enjoys breaking up the caramel.
Pesci: Can be swept right off his feet with brioche con gelato, especially if the brioche was freshly made and stuffed to the brim because he's shameless about the amount of ice cream going in.
Ghiaccio: The chocolate lover in him would go crazy for fudgy chocolate brownies; that melt in your mouth texture is everything to him. Will also take good chocolate truffles.
Melone: Pannacotta served with fruit coulis, provided he has taken his lactaid. Likes it less sweet overall, both in terms of the custard and the coulis, like raspberry (preferably sieved).
Illuso: Got addicted to his own mug cake cuisine. Enjoys a really rich vanilla cake with either some fruit or chocolate chunks mixed in, but if he can choose, he will go for strawberries.
Sorbet: Kremšnita, as fresh and tall as possible, with caramel icing on top. Since there is no elegant way to eat this, he likes to disassemble it and pick and choose each bite.
Gelato: Plum dumplings with plenty of toasted crumb and cinnamon sugar. Could eat any number of these, and was sometimes seen splashing some rum over the cut halves before digging in…
#jjba#la squadra#risotto nero#formaggio#prosciutto#pesci#ghiaccio#melone#illuso#sorbet#gelato#squadrah headcanons#squadrah original
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Easy Swedish Chocolate Mud Cake - Kladdkaka
Kladdkaka is a popular Swedish chocolate cake. It is a rich chocolate dessert cake with a crisp exterior & a soft and gooey interior. This dense, compact chocolate cake is similar to a chocolate brownie & a molten chocolate cake. The ingredients are flour, eggs, butter, sugar, vanilla essence and cocoa powder. The main difference between kladdkaka and other cakes is the lack of baking powder. It is sometimes eaten with whipped cream or vanilla ice cream and raspberry coulis and/or raspberries.
The origin of the cake is uncertain. One theory is that it originated during World War II, when baking powder was difficult to get hold of in Sweden.
The name derives from the Swedish word "kladdig", meaning "sticky" or "messy".
-> Recipe at Call Me Cupcake https://www.callmecupcake.se/2021/08/easy-swedish-chocolate-mud-cake-kladdkaka.html
#dessert my sweet mais oui decadent recipes#kladdkaka#desserts#chocolate sweetens life more#cake recipes
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Tagged by the ever wonderful @kissedbydragonfire
favorite time of the year? Autum - crisp leaves, orange pumpkins and the option to light a fire if it gets too cold.
comfort food? currently sesame snaps - don't know why but that's where I am right now.
favorite dessert? Chocolate fondant with raspberry coulis. I just love making it.
things you collect? Used to collect soaps. Now that I'm older I seem to collect secrets unintentionally
favorite drink? Recently discovered a recipe for mulled white wine with a cointreau spiced syrup.
favorite musical artist? Too eclectic to name any single artist.
last song listened to? What up? Emma-Lee Moss
last movie watched? Austinland
last series watched? Killing Eve
currently watching? This is Going to Hurt (going through the recorded and getting round to watch it later list)
current obsession? Peeta Mellark - trying to kick the habit but it's tenacious
dream place to visit? Somewhere I can breathe
place you wanna go back to? Paris
something you want? To remember who I used to be. She got a bit lost in the mix of everything
currently working on? Pretending to work on? Walk the Line
Okay, I'm going to try here. If you've already been tagged sorry. If I miss you join in anyway if you want
tagging @princessamerigocreations, @lostworldminethy, @theadorelocksly, @ununpredictableme, @nevada-b-1780, @ancsury92
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Heavenly Delight: A Step-by-Step Guide to Chocolate Soufflé
Introduction:
If you're looking for a dessert that's both impressive and indulgent, you can't go wrong with a classic Chocolate Soufflé. With its airy rise, delicate texture, and intense chocolate flavor, this dessert is sure to leave a lasting impression on your guests. Don't be intimidated; making a chocolate soufflé is easier than you might think. In this blog, we'll take you through the steps to create this heavenly delight.
Ingredients:
For the Soufflé:
6 ounces (170g) high-quality bittersweet chocolate (70% cocoa or higher)
4 large egg yolks
4 large egg whites
1/2 cup (100g) granulated sugar
1/4 cup (60ml) whole milk
1/4 cup (60ml) heavy cream
1 tablespoon unsweetened cocoa powder
1 tablespoon unsalted butter, for greasing ramekins
For the Ramekins:
1 tablespoon granulated sugar
A pinch of cream of tartar (optional, for stabilizing egg whites)
Instructions:
1. Prepare Your Equipment:
Preheat your oven to 375°F (190°C). Place a baking sheet on the middle rack. Butter four 8-ounce (240ml) ramekins generously, making sure to coat the sides evenly. Dust the insides with cocoa powder and granulated sugar, tapping out any excess. This helps the soufflés rise evenly.
2. Melt the Chocolate:
In a heatproof bowl, break the chocolate into small pieces. Heat the milk and heavy cream in a saucepan over medium heat until it simmers. Pour the hot milk and cream mixture over the chocolate, and let it sit for a minute to soften. Stir until smooth and set it aside to cool slightly.
3. Make the Chocolate Base:
In a separate bowl, whisk together the egg yolks and half of the granulated sugar until the mixture is pale and slightly thick. Gradually add the melted chocolate mixture, whisking constantly to combine.
4. Whip the Egg Whites:
In a clean, dry bowl, beat the egg whites with the remaining sugar and a pinch of cream of tartar (if using) until stiff peaks form. This will help stabilize the egg whites.
5. Fold the Egg Whites:
Gently fold a third of the whipped egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites, being cautious not to deflate them. Use a spatula and make sure there are no streaks of white or chocolate.
6. Fill the Ramekins:
Divide the soufflé mixture evenly among the prepared ramekins. Fill them almost to the top.
7. Bake:
Place the ramekins on the preheated baking sheet in the oven. Bake for 15-18 minutes, or until the soufflés have puffed up and have a slight jiggle in the center.
8. Serve Immediately:
As soon as the soufflés are out of the oven, serve them immediately. Dust with powdered sugar, a scoop of vanilla ice cream, or a dollop of whipped cream if desired.
Tips and Variations:
You can experiment with different types of chocolate for varying levels of sweetness and intensity.
Try adding a shot of espresso or a touch of orange zest to the chocolate mixture for added flavor.
Serve with fresh berries or a raspberry coulis for a fruity twist.
If you want to prepare in advance, you can make the chocolate base and whipped egg whites separately and fold them together just before baking.
Now you have the secrets to creating a delightful chocolate soufflé that will impress your friends and family. Serve these immediately to enjoy the dramatic rise and the warm, gooey center. Remember that soufflés wait for no one, so make sure you have your forks ready to dig into this decadent dessert!
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Jonquils Bakery & Cafe is one of my must-see stops
This eye-catching bakery specializes in 3D layered geometric desserts - their apple is particularly making the rounds on instagram.
This place is crowded! Part of it is I am there later in the day on the weekend, but even so it seems really packed.
This also unfortunately means that the menu selection is limited (for example the last apple is bought before I get to the counter…I got pictures of it in the case though :p )
I’m not sure if the menu rotates, or if once they sell out for the day they sell out, but the selection did feel very limited compared to pictures I’d seen online. (Maybe both?)
It was also odd that the pastries in the case did not match what was on the store’s menu/billboard. So you didn’t have much time to decide between being able to get close enough to see the case and ordering.
Moreover the floral teas they advertise on their website were not available- which is sad since it’s half the reason I wanted to come here.
Still I’m able to try at least two of the desserts and get a white tea.
I got a mango raspberry tulip & ‘passionate love’
Passion love- dark chocolate mousse. passionfruit coulis dark chocolate crunch chocolate sponge
Tulip- mango mousse raspberry coulis vanilla crunch orange sponge
The tulip was quite good. The passionate love I had high hopes for, it had passion fruit filling, and lots of chocolate- but was honestly not great (didn’t even finish it!)
To add to the annoyance of it all I was eating this outside on a very wet table since there simply wasn’t space inside- and I didn’t want to wait for something to open since I didn’t even have a tray to hold these confectionaries on.
Glad I got to try this place all and all, but I’m not sure I can recommend it to anyone. Maybe if you’re able to go when it’s less crowded and don’t mind being surprised by the selection?
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Mango passion fruit dome with white chocolate mango mousse, mango and passion fruit ganache, pailleté feuilletine, raspberry coulis. Palm Springs CA 📍 @eight4nine 📱 ••• Had this delicious dessert at the swanky PSAM Art Party 2023 last night which was catered by Eight4Nine! Such a wonderful event! 🖼️ • • • #dessert #sweets #sweettooth #mango #passionfruit #chocolate #dinner #catering #food #foodie #foodporn #foodstagram #foodphotography #vittlemonster #feedme #instafood #eater #nomnom #foodgasm #yummy #tasty #palmspringsfood #palmspringsfoodie #eaterpalmsprings #eaterpsp #pspeats #palmspringsrestaurant #palmsprings (at Palm Springs Art Museum) https://www.instagram.com/p/CoAOubFJKQh/?igshid=NGJjMDIxMWI=
#dessert#sweets#sweettooth#mango#passionfruit#chocolate#dinner#catering#food#foodie#foodporn#foodstagram#foodphotography#vittlemonster#feedme#instafood#eater#nomnom#foodgasm#yummy#tasty#palmspringsfood#palmspringsfoodie#eaterpalmsprings#eaterpsp#pspeats#palmspringsrestaurant#palmsprings
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The old Royal China @ bandra Now Akina - a Japanese restaurant with a twist. Food 4/5 Ambience 5/5 Music 5/5 Service 5/5 Pricing ₹₹₹₹₹/₹₹₹₹₹ Pax 4 Bill 21K including service n Tax Ordered Bottle of #Argentinian wine 6 #Beers local #Gamcha tea #Tuna #pizza with #truffle 3/5 #guacamole 3/5 #chickenskewers 4/5 #salmon #tacos in #nori casing 5/5 Fried #Shitake Salad 5/5 #claypot #duck #rice 5/5 Dessert #sancha #treslechescake with #mango #sorbet 4/5 #three layer #chocolate with #raspberry #coulis 3/5 #matcha #cappuccino 5/5 Comments: I don't understand why truffle had to be grated on what was essentially Tuna sashimi. (at Akina Contemporary Japanese Restaurant and Bar) https://www.instagram.com/p/CjuO3MHjgqi/?igshid=NGJjMDIxMWI=
#argentinian#beers#gamcha#tuna#pizza#truffle#guacamole#chickenskewers#salmon#tacos#nori#shitake#claypot#duck#rice#sancha#treslechescake#mango#sorbet#three#chocolate#raspberry#coulis#matcha#cappuccino
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🍨+ Elysia
After Elysia, a dessert inspired by her fiery nature and powerful abilities would be a fitting tribute. Introducing "Inferno's Embrace" - a decadent dessert that captures her essence.
The base of this dessert is a rich, dark chocolate lava cake, symbolizing the depths of the underworld where Elysia was raised. As you cut into the cake, a river of molten chocolate flows out, representing the untamed power of her hellfire abilities.
To represent Elysia's connection to the spirit realm, the lava cake is accompanied by a scoop of ethereal vanilla bean ice cream, delicately infused with a subtle ghostly swirl of lavender. It showcases her ability to see spirits and ghosts, providing a cooling contrast to the intense heat of the cake.
Adding an element of surprise, a small sphere of lightning-infused caramel is nestled on top of the lava cake. As you take a bite, the sphere bursts, releasing a burst of electrifying flavor that tingles on your taste buds. This represents her newly acquired power of conjuring lightning after the curse was lifted.
To symbolize her ability to heal others, a drizzle of tangy raspberry coulis is artistically arranged around the plate, resembling the trails of energy Elysia emits when she heals. The bright red color also represents her determination and resilience.
Completing the dessert, a thin, delicate cookie shaped like a wing is perched on the side of the plate, symbolizing Elysia's longing for freedom and her desire to soar in the skies. It adds a crisp texture and an element of elegance to the dish.
@mythosisms
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Culinary fundamentals day 25
Choose items that are appropriate to the dish and that echo some of the ingredients. Garnishes provide color and a finishing touch to the dish. The combination of 2 sauces on a plate, for example, a chocolate sauce paired with a raspberry coulis adds Sauces may be served under, over, or alongside the item and should have a light consistency yet flavorful punch. Cold sauces include vinaigrette, mayonnaise emulsions, purees, pesto, and coulis. Sauce variations include compotes, chutneys, or salsas, as well as the traditional brown, white, and butter sauces. They should be of the correct color, consistency, and texture. Sauces tie the elements of the dish together providing color and luster. They contribute to the overall appearance by providing variety in taste, color, shapes, and textures. Supporting components provide height in the form of mounded purees, pasta, and grains to support the main item. Textures achieved through a variety of cooking techniques include starches, grains, and legumes prepared as smooth purees, al dente pasta, and creamy risottos or as crisp textured fries, chips, and croquettes. Carefully controlled cooking techniques will yield vibrant colors and accents. Precise cuts help to create an elegant presentation. Whereas proteins tend to be various shades of brown, beige, and white, fruits and vegetables add color and provide a high visual impact. Vegetables and fruits often constitute the supporting elements of a dish. For appetizers and desserts that serve as bookends of a meal, there may be one single focal point or several, in which case creative plating will achieve the best results. Proper execution requires the crisp textures of pastry, the smooth and creamy consistency of gelato or mousse, and colorful garnishes of herbs. Desserts, as the closing chapter of the dining experience, should include fresh, rich, and sweet flavors with textural variety including cookies, crusts, and garnishes, bright color variance from the use of fruits, herbs, and sauces, and visual appeal. Fresh, crisp, colorful salad greens with attractive garnishes, soups presented with the proper consistency and adornments, and charcuterie precisely prepared and sliced, are important for the opening of the meal. Appetizers, including soups, salads, charcuterie, or small shared plates, should be plated with care and precision for maximum visual impact. Vegetarian dishes frequently highlight pasta, risotto, grains, and legumes, which are delicate items that, once prepared and plated, must be served immediately to retain their fresh appeal. On a savory dish, this is often a protein such as meat, fish, or poultry that requires butchering skills, portion control, and cooking techniques of the highest caliber, to achieve the desired results that are essential to the success of the plate presentation. The main item is usually the focal point of the plate. Each element should be there for a reason, adding dimensions of flavor, texture, and color that are in harmony with the finished plate. The final touch is the judicious use of garnishes. The dish is pulled together with sauces and other complementary ingredients. The process begins by incorporating the best and freshest ingredients, executing accurate knife cuts, and using precise cooking techniques that highlight the quality of the food and the talents of the chef. Intertwine the components to bring a sense of composition and harmony. The dish should be carefully planned to balance tastes, textures, colors, and cooking methods. Numerous plate traditional, contemporary, and international concepts and templates are presented here that have Elements of the PlateĪ plate should engage the senses and draw the diner into it much as a painting will draw in the observer. Plate presentations begin with mastering the basics of proper culinary techniques, high-quality food, and plate selections that fit the style of the dish. Imagination, trial-and-error, and brainstorming in a collaborative fashion often help to achieve successful results. A winning plate presentation is rarely achieved on the first try. Consider the plate with the eye of a photographer to create a composition that brings the various elements of the dish together in harmony. Effective plating should be simple enough to execute on a busy night, yet stylish and visually appealing to the guest. Often taken for granted or left as an afterthought, plate presentation should highlight the quality of the food and preparation techniques while engaging the diner’s senses. Plate presentation is the final step that showcases their creations. Chefs labor over their food for countless hours to create a moment of pleasure for their guests.
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Flourless Chocolate Torte with raspberry coulis (puree) so yummy! #hospicenurse #dessert #yummy (at Landmark Restaurant) https://www.instagram.com/p/CjJi8JhAOkB/?igshid=NGJjMDIxMWI=
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Miss Karol K’s resort in Florida a home away from home Karol Hotel near Clearwater checks all vacation boxes
Check out my latest column
https://www.pottsmerc.com/2022/08/12/miss-karol-ks-resort-in-florida-a-home-away-from-home/
https://www.timesherald.com/2022/08/12/miss-karol-ks-resort-in-florida-a-home-away-from-home/
Sometimes the place to be, is that perfect space in-between . . . eclectic, coastal cities and myriad, white-sugar-sand beaches. Especially when that home away from home, is The Karol Hotel www.thekarolhotel.com , located adjacent to the Clearwater – St. Petersburg city lines in the Feather Sound neighborhood. It is here, at this luxe, boutique hotel, that you can both enjoy and easily access the best of the best of Tampa Bay. From exceptional, chef-driven cuisine to craft cocktails at the Vantage Rooftop Bar, The Karol offers charm and serenity, sophistication, and simplicity. Elegantly appointed rooms, many with a great view, offer respite after a day of exploring. This may be the best place for a great vacation stay, with so much, so nearby. Whether your interest is golf, white sand beaches, attending professional sports games, nature, museums, turtles and dolphins, shopping or culinary explorations, you are at the center if it all at The Karol Hotel.
So, who is Karol? The collage of photos in the lobby tells it all. The AAA -Four Diamond hotel and member of the Tribute Portfolio hotel group, is named after, and inspired by, Karol Kelly Bullard, aka” Miss Karol K,” the wife of Fred Bullard, whose company developed this conveniently located boutique property. To celebrate the couple’s 50th anniversary in 2020, Fred presented Karol with a gift; the hotel bearing her name.
Karol has been a radio DJ and producer, finishing school founder, and Florida’s first weather woman. And let’s not forget, a former Miss Florida. Today, she is a philanthropist, supporting families and children in need, and the arts.
I didn’t have to go far to begin my culinary exploration. At K Club Bar & Bistro, the menu is inspired by the catches off the Florida coast, and the various travels of the owners. Of course, Executive Chef Thomas Parker, creates his own culinary twists on the dishes. I began my dinner feast with Mushroom Bisque, so smooth and not overly rich. It is prepared with button mushrooms, potato, onion, truffle cream, chives and finished off with porcini dust, an ingredient new to me. I had a preview of a new dish that will be introduced on the menu… Shrimp Toast. This focaccia is topped with a generous portion of succulent, fresh shrimp, surrounded with fennel sausage, creole lime broth, charred tomato and garnished with radish and scallion. Chef Thomas mentioned that one of Fred Bullard’s favorite dishes is Short Rib & Sausage Bolognese, so how could I not try it. The tender handmade tagliatelle, tomato and parmesan cream sauce prepared with short rib and sausage, topped with shaved parmesan, fried arugula and citrus fennel is a symphony to the palette.
A local fish dish was necessary to experience. Grouper is prepared with a miso glaze served over sugar snap peas risotto and finished with coconut milk, lemon grass, tea marinated tofu and king oyster mushrooms. The sweet basil coulis painted on the plate adds to the beauty of the dish.
To accompany dinner, choose a local craft beer; wine from the carefully curated wine list or a signature cocktail such as “Karol Bliss” (Wheatley Vodka, Elderflower, Lime Juice, Raspberries).
Chef Thomas pays homage to a childhood favorite… Froot Loops cereal. He created “Froot Loop® ” Cereal Cake using the flavors and colors of the cereal in this unique dessert…lemon whipped cream, lime gelée, amarena cherries, apple & blueberry compote, dehydrated orange, raspberry sauce. Creative and decadent for the sweet ending of this feast. Chocoholics must try Chocolate 4 Ways (dehydrated chocolate mousse, white chocolate ice cream, dark chocolate sorbet, chocolate ganache bar, pretzel, pecan, orange segment)
"Fruit Loop" Cereal Cake The Karol Hotel's Executive Chef Thomas Parker pays homage to a childhood favorite using the flavors and colors of the cereal in this unique dessert.
For breakfast, I was curious to try the chef’s take on avocado toast, and I am sure glad I did. Think, a grilled cream cheese sandwich prepared on sourdough bread, topped with avocado mousse, tomato relish, pickled onion, and crowned with a poached egg. Go for it and add smoked salmon. Check out the recipe below and watch the chef prepare it at https://bit.ly/3A95UqJ
Executive Chef Thomas Parker with the avocado toast
Want to dine alfresco? You’ll have the option on the patio overlooking the pool and pond.
After dinner, relax at K Club Lobby Bar. I’m told that the design has been inspired by Fred’s love of storytelling, and one of his favorite places; Polo Bar in New York City. You might meet some locals since the bar has become a gathering place for the community.
Enjoy small plates, craft cocktails, views of Tampa and spectacular sunsets at the hotel’s Vantage Rooftop Bar, an escape twelve stories up. Mingle with others or find your cozy hideaway here while enjoying a Rooftop Mai Tai (El Encanto Amber Rum, Florida cane pineapple rum, Triple Sec, lime, pineapple juice, Orgeat syrup). For those curious, orgeat syrup is made from almonds, sugar, and rose or orange flower water. The beautifully presented Vantage Board is the chef’s selection of cured meats and cheeses paired with accoutrements, perfect to accompany the libations.
While The Karol Hotel is new, the Bullard’s are not newcomers to hospitality. For twenty plus years they have owned the award-winning Bascom’s Chop House https://www.bascoms.com/ Located a mile from the hotel, plan a visit to the restaurant. The service and food is impeccable. The French onion soup, topped with Swiss and parmesan, was the best I have had. Seafood Cobb salad is chock full of shrimp, lobster, crab, avocado, hardboiled egg, and bacon. The Billionaire’s Bacon is thick- sliced and applewood smoked. The strips are strung from a mini “clothesline,” making it a unique presentation. It is difficult to choose from the variety of chef’s prime cuts. The Bleu cheese crusted pork chop intrigued me with the preparation. My dining partner went with the cooked-to-perfection ribeye with Sherry and pepper cream sauce. Other sauce choices are Hollandaise, Bearnaise, or Cabernet reduction. Crispy onion straws topped it off. A side of steak frites and creamed spinach are more than enough to share. The Bananas Foster, also enough to share, is prepared with rum caramel sauce, vanilla or cinnamon brown sugar ice cream and topped with whipped cream.
No foodie will want to miss a trip to Mazzaro’s Italian Market I felt like a kid in a candy store. One could spend hours there…I actually did! I walked in and I didn’t know where to start exploring the cavernous food emporium adorned with antique coffee urns and grinders, and espresso machines. Do I begin checking out the hundreds of varieties of wine, the cheese, the bakery, the deli, spices, freshly made pasta, freshly prepared Italian food, olive oils, house-roasted coffee beans and a plethora of Italian ingredients? Or do I snag a seat at the busy coffee bar for an espresso and pastry. . . I felt as if I were in one of America’s Little Italy’s or an amusement park for foodies. And, if this is not enough, walk over to the green building called “Casa di Mazzaro” where you’ll find quality pots and pans, bowls, plates, everything to set a magnificent table…..It’s the crème de la crème of kitchen stores. Don’t forget to pick up a copy of “Meet Me at Mazzaro’s: Secrets of an Italian Deli,” by the Cuccaro family. The book takes you through the market that has become a destination for culinary explorers where you can learn how America used to shop and eat. This quote from the book sums it up, “This handsomely illustrated guide captures the pazzo pazzo nature of shopping and eating at Mazzaro’s Italian Market, while identifying the hundreds of cheeses, wines, salami, pastas, breads, spices and sauces you can find in the shop. Each has its own proud story, whether made by hand here or imported from a small Italian village. We have also included favorite Mazzaro’s dishes from both the market and the family recipe box, including our secret Christmas sauce of baccala and prunes from nonna.” Below is the recipe for ricotta cookies, a Mazzaro family favorite.
The cafe at Mazzaro's
No food exploration is complete without a visit to a local coffee roaster, especially one recommended by a local. Big Storm Brewing Co. www.bigstormbrewingcoffee.com , known for its craft brews opened Big Storm Coffee across the street. From “Eye of the Storm,” a large drip coffee with a double shot of espresso, a Cold Brew Con Leche, s’mores Latte (prepared with roasted marshmallow, dark chocolate and steamed milk), to hot chocolate, you won’t be disappointed with the quality of your drink. You’ll be hooked and want to take home a bag or two of their coffee beans and nitro or original cold brew in 16-ounce cans. Locally baked pastries and a selection of quiche go along well with your drink.
Walk across the street to Big Storm Brewing Taproom www.bigstormbrewingtaproom.com The Clearwater location is located at their beer production facility where the 3,500 square foot patio boasts 19 televisions and an outdoor bar. Along with craft beer, the cocktail menu features the company’s distilled spirits. Food favorites include the Nashville chicken sandwich and mahi tacos. Live music adds to the festivities.
During your stay at the conveniently located Karol Hotel, and in between eating, check out…
The Dali Museum (a Trip Advisor top U.S. Museum) www.thedali.org
St. Pete Pier www.stpetepier.org My visit affirms what the website says…“Its 26 beautiful acres seamlessly combine the peaceful blue waters of Tampa Bay with the vibrant greenery of downtown St. Petersburg’s parks, creating the ultimate place to stroll, bike, dine, drink, shop, swim, take in a concert and more.”
Tampa Bay’s marine ecosystem and walk on water paddleboard tours
www.wowpedalboard.com
The Florida Holocaust Museum www.thefhm.org
St. Pete Clearwater Gulp Coast Craft Brewery Trail www.gulpcoast.com
St. Petersburg Museum of History featuring the world’s largest collection of autographed baseballs www.historystpete.org
Clearwater Marine Aquarium www.cmaquarium.org
Ed Fletcher’s Early Bird Dinner Theatre www.earlybirddinnertheatre.com
Thirsty Pelican Craft Beer Tours www.thirstypelicantours.com
For more on the area visit www.visitstpeteclearwater.com
Avocado Toast
½ cup plus 1 tablespoon red wine vinegar, divided
½ cup sugar
½ red onion, core removed and julienne
½ cup cherry tomatoes, cut in half
1 tablespoon extra virgin olive oil
½ tablespoon fresh tarragon, chopped
½ teaspoon garlic, finely minced
Salt and pepper to taste
1 avocado
¼ bunch parsley
2 teaspoons lemon juice
½ teaspoon butter
2 slices sourdough bread
3 ounces cream cheese
1 poached egg
Optional: Arugula or micro greens to garnish
Pickled onion
Combine ½ cup of red wine vinegar and the sugar in a small pot and bring to a boil. Put sliced onion in a bowl. Once liquid is boiling, remove from heat and pour over onions to submerge, then refrigerate.
Tomato relish
Place cut tomatoes in a bowl. Add the extra virgin olive oil, remaining 1 tablespoon of red wine vinegar, tarragon and garlic to the tomatoes and season with salt and pepper. Refrigerate overnight for best flavor.
Avocado Mousse
Cut avocado in half, take out the pit, and place in a bowl. Using the back side of a spoon, press the avocado to smash it into a paste. Fold in the parsley and lemon juice with a spoon and season to taste with salt and pepper.
To assemble
In a nonstick skillet, heat ½ teaspoon of butter (you can also use oil for a healthier option). Spread cream cheese on a slice of sourdough bread and close the sandwich with the other slice. Place cream cheese sandwich in the heated skillet and cook on both sides until golden brown. Place griddled sandwich on a plate and spread the avocado mousse on top of it. Top avocado mousse with pickled onions and tomato relish. Place poached egg on top. Optional: Garnish with arugula or micro greens.
Ricotta Cookies
The headnote says, “Baking with ricotta is an old tradition in Italy and very easy if you do it carefully. These cookies are made from an old family recipe and are one of our favorites.”
Cookies
4½ cups flour
½ teaspoon baking soda
½ pound butter, softened
2 cups sugar
¼ teaspoon salt
1 pound ricotta cheese
Zest from 1 large orange
3 eggs
Combine flour and baking soda. In a separate bowl, cream together butter, sugar and salt. Once smooth, add ricotta and zest and combine. Add eggs one at a time, blending after each until mixture is smooth. Add flour-soda mixture and combine just until fully incorporated.
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Scoop out tablespoon-size (¾-ounce) pieces of cookie dough and shape into balls. Place on the cookie sheet and bake for 15 to 16 minutes.
Glaze
2 cups powdered sugar
¼ cup milk
½ teaspoon vanilla extract
Combine all ingredients and mix until smooth.
Dip each cookie into glaze and place on wax paper or wire rack. Allow to dry.
Makes about 4 dozen cookies
Stephen Fries, is a professor and coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 14 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. He is a board member of the International Association of Culinary Professionals. [email protected] For more, go to stephenfries.com.
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Do you like cooking or baking?
Both! I don't really have a preference, but I feel lots of peace when I'm stirring smt in a pot :) especially if it's some type of onion :) if I bake I like to sit in front of the oven and watch wtv I'm making rise/cook
#I just#love making food 💖#gah just talking about it makes me go brrr brrr#I made berry pies once and my friends loved it so much I used to bring some every week in high school#They would eat it during lunch and like ahhh good memories#just remembered the dessert I made for our holiday party in high school 💕 doesn't have a name but heck#it was like#A layer of crumble mixed with chocolate and then on top white chocolate cheesecake with strawberry (or raspberry I don't remember) coulis in#it and you'd cut into it and it would just ooze out#was very good!! want some rn#tonight I'm going on a walk and buying myself a dessert :)
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Chocolate Raspberry Dacquoise Cake | Little Sugar Snaps
#cakes#chocolate cake#dacquoise cake#raspberry#desserts#dessert recipe#chocolate dessert#yummy food#yummy dessert#dark chocolate#raspberry coulis
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Satisfy Your Sweet Tooth with Chocolate Lava Cake at California Grill
If you're a fan of decadent desserts, you won't want to miss the Chocolate Lava Cake at California Grill. This indulgent dessert is a perfect way to cap off a meal at this upscale restaurant, which is located at the top of Disney's Contemporary Resort. The Chocolate Lava Cake is made with a rich and creamy chocolate cake that is baked until the center is molten and oozing with warm chocolate lava. The cake is served with a scoop of vanilla ice cream, which adds a perfect balance of creaminess and sweetness to the dessert. The dish is then drizzled with a raspberry coulis, adding a tart and fruity flavor to the rich and decadent chocolate.
Whether you're a fan of classic chocolate desserts or simply looking for a delicious and indulgent dessert to try, the Chocolate Lava Cake at California Grill is definitely worth a taste. With its perfect balance of sweet and tart flavors, this dessert is sure to become a favorite among those with a sweet tooth. So, if you're planning a visit to Walt Disney World Resort, be sure to add California Grill and their Chocolate Lava Cake to your list of must-try dining experiences.
More Delicious Recipes You Will Love:
- Chocolate Cream Cheese Buckle – Cinderella Royal Table
- Indulge in Delicious Chocolate Peanut Butter Sandwiches
- Cinnamon Glazed Almonds – Disney Parks
Chef Ramsay says making chocolate lava cake is one of the hardest baked goods to make. Cook it too little, it collapses on itself. Cook it too long, it’s basically a brownie that is slightly underdone.
Challenge accepted Chef Ramsay.
I’ve only actually had a lava cake twice… The first time I made it myself, not really knowing what I was making. I remembered it tasted good, but it was before lava cakes were really a thing and everybody I served it to thought I had just an underdone cake.
Dramatic effect was nulled by suspicious questions of “are you sure you cooked it enough?” The second time I had lava cake was actually at a local Italian restaurant and it was overdone. I cut into it happily waiting for my rush of “lava” and… Nothing. It was like slicing into a cake. Talk about disappointing!
When I made this and got it right on the first shot, I’m not going to lie, I felt a huge sense of accomplishment. Watching the chocolate flow out of the cake is just so fun and so cool. I wish I could describe the taste… It’s really, really chocolatey without being sweet or bitter. Since I’m a lover of warm desserts, this was the perfect mix of cake and gooey warmth. It’s a chocolate lover’s dream!
The cake itself is very easy to make, it’s the timing on the baking that’s a real trick. My three tips are make sure that you grease the dickens out of the custard cups for the cake and put a ton of sugar in to coat. That makes getting it out so much easier, and it increases the chance that your cake won’t fall or get nicked when you’re taking it out of the custard cups.
Second, watch these in the oven like a hawk. Your window of opportunity on getting this right is so, so, so short. This more than any recipe I’ve done is relying more on judgement as to if it’s done and not a flat cooking time.
Third… When the top starts to crack, the center is firm, but it doesn’t spring back when lightly touched, and the edges start to pull away from the cup… Then it may be done. Pull it out, run a knife around it, pop it out as gently as possible, and serve it immediately.
I think this is certainly one of the most fun desserts I’ve served in awhile and it was a huge hit around the house. I loved how dramatic it was cutting it open and its the perfect non-traditional, almost fancy dessert that really makes an impact. And it taste like heaven!
Conclusion
In conclusion, the Chocolate Lava Cake at California Grill is a delicious and indulgent dessert that is not to be missed. This decadent dessert is made with rich and creamy chocolate cake that is baked until the center is molten and oozing with warm chocolate lava. The cake is perfectly balanced with a scoop of vanilla ice cream, which adds a creamy and sweet contrast to the rich and decadent chocolate. The raspberry coulis drizzled on top adds a tart and fruity flavor to the dessert, making it a perfect balance of sweetness and tartness.
Whether you're a fan of classic chocolate desserts or simply looking for a delicious and indulgent dessert to try, the Chocolate Lava Cake at California Grill is definitely worth a taste. The restaurant itself, located at the top of Disney's Contemporary Resort, offers a stunning view of the Walt Disney World Resort, making it a perfect spot to enjoy a leisurely meal with a view. So, if you're planning a visit to Walt Disney World Resort, be sure to add California Grill and their Chocolate Lava Cake to your list of must-try dining experiences.
In addition to the delicious food and recipes, Disney World is also known for its unique dining experiences, such as character dining and themed restaurants. Whether you want to have breakfast with Mickey Mouse, dine in a replica of a sci-fi drive-in theater at Hollywood Studios, or enjoy a meal with an ocean view at the Coral Reef Restaurant in Epcot, there's something for everyone. And with the help of Recipes Today and the How to Make category, you can even recreate some of these magical dining experiences in your own home. So why not start planning your next Disney-inspired meal or dining experience today?
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