Post-Election Craving: Chocolate

Michael Reardon's chocolate–caramel tartlets with fleur de sel

 

You survived the election: why not treat yourself to a dessert all Americans can get behind? Here are a few showstopping chocolate recipes that will appeal to everyone. 

 

Chocolate-Caramel Tartlets with Fleur de Sel

This gorgeous tart features a buttery chocolate crust layered with creamy caramel, an extra-intense chocolate ganache, and a sprinkling of fleur de sel for a stunning presentation. 

 

Warm Valrhona Chocolate Cake 

France's prized Valrhona chocolate is the star of this rich soufflé cake. For a very runny center, undercook the cake a little bit and serve immediately. 

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Recipe: Red Cabbage Soup with Crispy Guanciale, Parmigiano-Reggiano, and Grapes

Recipe for Red Cabbage Soup with Crispy Guanciale, Parmigiano-Reggiano, and Grapes, adpated by the James Beard Foundation

 

"In this dish we have a surprising group of fall friends," says Kim Brookmire, whose fiancé and fellow chef, Lorenzo Polegri, found the inspiration for this comforting soup in a family recipe. "The purple and thick red cabbage, the pungent, chlorophyll-rich extra virgin olive oil, and the last grapes of the season, probably a little shrunken and sleepy. It’s a good soup to prepare on a lazy morning, one of those frosty autumn mornings." We'll wager that it's just as delicious for dinner.

 

Get the recipe here.

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Ode to Apples: A Cozy Fall Supper

Pastry chef Sarah Jordan's brown butter cake with caramelized apples and sour beer caramel

 

This simple yet hearty autumnal menu showcases our favorite fall fruit in every dish.

 

Apple–Fennel Butter

At his Beard House dinner, chef Jonathan Bennett slathered this delicious butter on trout, but we also love it on grilled bread as an appetizer.

 

Candied Walnut-Apple Salad with Lemon Vinaigrette

A mustardy lemon vinaigrette, diced red onions, and sharp arugula transform this timeless fall salad.

 

Cider-Soaked Pork Tenderloin

After marinating in apple cider overnight, this pork tenderloin is cooked in a... Read more >

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Recipe Roundup: October 9, 2012

 

The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Here’s what we’ve been eyeing this week.

 

Cherry Tomatoes, Greyling Gin, and Sea Salt Bar Snack [The Kitchn]

This barely counts as a recipe: simply buy a bottle of handmade gin, dip the last of the season's cherry tomatoes in it, and roll the tomatoes in salt. But sometimes the best recipes are the simplest ones.

 

Swordfish with Sweet and Hot Peppers [NYT]

Melissa Clark tames the heat of fresh chili peppers with a sauté of... Read more >

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September's Best Recipes

Mike Isabella's recipe for stone fruit crostata, adapted by the James Beard Foundation

 

Here are our recipe tester's favorite recipes from September:

 

Braised Rabbit with Tarragon, Grapes, and Porcini Polenta

Made with lean but flavorful rabbit, this set-it-and-forget-it braise is well-suited for early fall evenings.

 

Peach Crostata with Spiced Mascarpone

If the curtain has fallen on peach season in your area, you can still make Mike Isabella's rustic, free-form tart with plums.

 

Popcorn Ice Cream

Chef Andy O.C. Husbands makes fresh stovetop popcorn to flavor this snacktime-worthy ice cream.

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Recipe: Braised Rabbit with Tarragon, Grapes, and Porcini Polenta

Thomas Giudice's recipe for braised rabbit with grapes, tarragon, and porcini polenta, adapted by the James Beard Foundation

 

American diners have historically held a tepid attitude about eating rabbit, put off by the protein's high price or horrified by the thought of tucking into Thumper. But the Italians have been relishing rabbit for centuries, frying it crisp or stewing it slow with herbs. We think they have the right idea, especially right now: with its mild gaminess and slender build, rabbit is ideal for early fall cooking.

 

Thomas Giudice, chef of La Zingara in Bethel, Connecticut, has shared his recipe for a rabbit-anchored braise that feels utterly of the climatic moment. After cooking a whole rabbit in stock, wine, and mirepoix, Giudice briefly simmers the meat with punchy... Read more >

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Recipe Roundup: Winter Squash

Paolo Parmeggiani's pumpkin soufflé with Parma chips

 

Although these recipes all call for butternut squash or pumpkin, feel free to substitute any flavorful, orange-fleshed winter squash. We particularly like the Kabocha and Buttercup varieties for their sweetness.

 

Butternut Squash Soup with Curried Pears and Toasted Pecans

Everyone has a favorite butternut squash soup. This one will be yours.

 

Pumpkin Soufflé with Parma Ham Chips

This creamy, prosciutto-topped soufflé contains only eight ingredients (including salt and olive oil) and is super easy to make.

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Yom Kippur Break-Fast Menu

A Yom Kippur break-fast menu, curated by the James Beard Foundation

 

Every year on Yom Kippur, the holiest day of the Jewish calendar, Jews around the world fast from sundown to sundown to mark their atonement. After night falls, it is customary to break the fast with a light meal that often bears more of a resemblance to breakfast than dinner: bagels, lox, and all the fixings are frequently served along with egg dishes, noodle kugels, and coffee cakes. Here are some of the dishes that will be on our fast-breaking table tomorrow night:

 

Smoked Bluefish with Potato Pancakes, Greek Yogurt, and Dill [JBF]

Ease into eating with these smoked fish canapés.

 

Pear and Ricotta... Read more >

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Recipe: Popcorn Ice Cream

Recipe for popcorn ice cream, adapted by the James Beard Foundation

 

To make this sweet-and-salty frozen treat, Boston-based chef Andy O.C. Husbands prepares fresh popcorn on the stovetop, then combines it with custard and lets the mixture infuse overnight. The next day, after the ice cream base is almost fully churned, Husbands sprinkles in sea salt to complete this whimsical dessert–snack food hybrid. 

 

Get the recipe here. 

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Recipe: Bacon Rillettes

John Folse's recipe for bacon rillettes, courtesy of the James Beard Foundation

 

Preparing rillettes can require tedious dicing or shredding, but a food processor makes quick work of this bacon-based version from John Folse of Restaurant R’evolution in New Orleans. Folse's unconventional use of tomato paste adds some sweet richness and balancing acid; he also includes a welcome pour of rye whiskey.

 

Get the recipe here.

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