dinner is waiting for you

100% In-Home Culinary Experience. Chef Inspired. Customized. Convenience.


Click Here to Add a Title

Click this text to edit. Tell users why they should click the button.

Back To Recipe Index

Dark Chocolate Glacage:

• 7.5 sheets gelatin

• 12.5 oz. dark chocolate

• ¾ C + 2 T. water

• 1 1/3 C. sugar

• ¾ C. + 2 T. heavy cream

• 3 T. cocoa powder

1. Bloom the gelatin in cold water.

2. Heat the water, sugar, heavy cream in a saucepan. Bring it just to a boil and turn off the heat. Stir in the vanilla and bloomed gelatin until it is fully dissolved.

3. Place the chocolate in a bowl and pour the hot liquid over it. Let the mixture sit for a few minutes until the chocolate is fully melted. Using an immersion blender (or poured into a blender), process until it is very smooth. Be careful not to introduce too many bubbles since every minor imperfection will show on the surface. For the same reason, strain the glacage through a sieve to remove any stray particles.  This will make more Glacage than you need.  Save the rest for another recipe!

Candied Pecans

• 2 T. corn syrup

• 1 T. brown sugar

• 1 tsp pasilla chile powder

• ½ tsp. cinnamon

• ¼ tsp. vanilla

• 1 C. pecans, chopped

1. In a small saucepan, combine everything except for the nuts. Heat over medium low heat to dissolve the sugar. When the sugar is dissolved, toss with the nuts in a bowl and coat well. Transfer to a silicone mat covered baking sheet and bake in a 325 degree oven for about 15-20 minutes or until the syrup is dry – stirring every 5 minutes. Remove from oven and let cool.

Candied Oranges:

2 oranges, sliced very thin, seeds removed

¾ C. sugar

¾ C. water

Sugar for caramelizing

1. In a saute pan, combine the sugar and water and bring to a boil. Toss in the orange slices, reduce heat to a simmer and cook for around 5 minutes until soft. Remove carefully from the sugar syrup and place on a cooling rack to dry.

2. When the oranges are dried, softly dip 1 side of the orange in sugar, and then burn the sugar with a torch. Let harden. Use as a garnish for the torte, when sliced.

Pumpkin Pie Spice

1 T. cinnamon, freshly ground

1 T. ginger, ground

1 T. coriander, roasted and freshly ground

2 ¼ tsp. mace, ground

¾ tsp. clove, roasted and freshly ground

1. In a saute pan, dry roast and the coriander and clove. Let cool and then grind to a powder. Mix all ingredients together and store in a cool dry place.