Dark Chocolate Balsamic Recipes
So, what do you do with the one and only Dark Chocolate Balsamic? I love it paired with a good EVOO, and used as a salad dressing on spinach. Mix it with the chipotle or chili EVOO, a tablespoon of dijob and marinade ribeys for 4-6 hours, then grill! Great on top of vanilla ice cream or drizzled on fresh berry's. Add some to your chili and really enhanse the texture and give it that 'special something' that no one will guess, but will love!
- 6 egg yolks
- 4 tablespoons sugar
- 1 pound mascarpone (at room temperature)
- 1 3/4 cups cooled, espresso
- 3 tablespoons Aged Dark Chocolate Balsamic
- 24 ladyfingers
- 1/3 cup bittersweet chocolate shavings
Using an stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic. Briefly dip each ladyfinger into espresso mixture. Allowing the ladyfingers soak too long will cause them to fall apart. Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. Evenly spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover with plastic wrap and refrigerate for at least 2 hours or up to six. Before serving, sprinkle the top with chocolate shavings.
Turkey Mole Recipe
- 2 pound boneless skinless turkey breast cut into “turkey tenders”
- 1 medium yellow onion, peeled and quartered
- 6 cloves garlic, peeled and smashed
- 1 sprig fresh oregano
- ¼ cup packed chopped cilantro
- Mexican rice, accompaniment
- Chopped cilantro leaves, for garnish
- corn tortillas on the side
- 8 dried ancho chilies, stemmed and seeded
- 4 pasilla chilies
- 1 quart chicken stock
- 5 tablespoons Chipotle Extra Virgin Olive Oil
- 4 tablespoons pumpkin seeds
- 1 medium yellow onion, diced
- 3 cloves garlic, crushed
- 1/2 cinnamon stick, broken into pieces
- 3 black peppercorns
- 1/2 teaspoon coriander seeds
- 1/2 corn tortilla, torn into small pieces
- 1/3 cup Dark Chocolate Balsamic Vinegar
- 3/4 teaspoon salt
In a large pot, place the turkey, quartered onion, garlic, oregano, and cilantro. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the turkey is just cooked through, 20 to 30 minutes. Reserve the poaching liquid. In a large heavy dry skillet, toast the chilies to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender. Puree the mixture, adding poaching liquid as necessary, to consistently blend.
In a large skillet or sauté pan, heat 1 tablespoon of Chipotle Olive Oil over medium-high heat. Add the toasted pumpkin seeds. Stir until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chilies. Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon and coriander seeds and cook, stirring, until golden brown, about 2 minutes. Add to the blender. Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes. Add to the blender with enough of the chili soaking liquid (or chicken stock) to puree to a paste. To the skillet, heat the remaining 3 tablespoons oil over medium heat. Add the paste and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the Dark Chocolate Balsamic Vinegar, salt, and bring to a boil. Reduce the heat, and cook, stirring, to incorporate. Add the cooked Turkey and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, while basting the turkey occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste.
To serve, spoon the rice into the center of a large platter. Arrange the turkey and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.