By RITA DeMONTIS, National Food Editor, QMI Agency
One of the best foods to enjoy while watching the Oscars? Ice cream!
No other treat brings on passion, drama and delicious mouth sensation than this cold, tasty dish.
And just in time for the "Golden Guy"'s red carpet entrance this Sunday, the famous Cold Stone Creamery Custom Creations (with locations across North America) has created an exclusive series of recipes for QMI Agency to reflect the year's top movies up for "Best Picture."
These cinematic creations were developed by Andrea Hughes, Cold Stone Creamery Canada's resident ice cream expert.
"By mixing nuts, fruits and candy into our smooth and creamy ice cream on a frozen granite stone - called 'the stone' -- we're actually more like ice cream artists," says Hughes. Cold Stone Creamery ice cream is categorized by industry experts as "Super Premium" because it's made fresh every day in every store - putting Cold Stone completely in a class of its own.
Headquartered in Scottsdale, Ariz., Cold Stone Creamery operates more than 1,450 locations in 12 countries worldwide and Canadians can find them in select Tim Hortons across the country. Check out the company's Facebook page and enjoy these sweet interpretations of the top films up for Oscar:
THE BLACK SWAN - Graceful yet dark, keeps you on your toes: chocolate ice cream with cherries, fudge and dark chocolate shavings.
THE FIGHTER - What an athlete would eat to fuel-up before a big fight: banana ice cream, bananas, peanut butter and almonds.
INCEPTION - This film is nuts and out there. It blows your mind: psychedelic green mint ice cream, brownies, almonds and fudge.
THE KIDS ARE ALL RIGHT - Bright blue cotton candy ice cream, sprinkles and gummy bears - every child requests these!
THE KING'S SPEECH - Perfect end to a feast of bangers and mash - middle of the road English fare: French vanilla ice cream, brownie and a hint of decadence, fit for a monarch, with luscious caramel.
127 HOURS - The Sinless Smoothie has healing fruits that also harken the bloody gore of the movie: strawberries, blueberries, raspberries, ice, - bright red and chunky!
THE SOCIAL NETWORK - A large take out container of sweet cream ice cream, lots of Oreos and fudge to share with your social network. Who wouldn't "like" this?
TOY STORY 3 - Yummy cake batter ice cream meets fudge, cookie dough and sprinkles.
TRUE GRIT - the White Hat (good guy) inspired creation: French vanilla ice cream, graham cracker pie crust, caramel, white chocolate chips and pecans. The cracker adds some "grit" and pecans and white chocolate chips bring a nice crunch to this light coloured creation.
WINTER'S BONE - a mountain girl is the heroine in this movie, why not a Rocky Road inspired creation? Chocolate ice cream, marshmallows, Snickers pieces and fudge.
Source
Chocolate Cream Pie Recipe
Ferrero Rocher Chocolate Price
Wednesday, February 23, 2011
Monday, February 21, 2011
Recipe Finder: Chocolate cream pie
By JULIE ROTHMAN - The Baltimore Sun
Sharon Friedman of Baltimore was looking for a recipe for chocolate cream pie like the one that was served at a local deli in the 1960s. I received quite a few recipes for this pie. While most of the recipes were fairly similar, the two most common variations had to do with whether the pie had a meringue topping and whether it was made in a pastry or cookie crust.
Since Friedman did not provide me with much detail about the pie, I decided to test a recipe that was sent in by Teresa Sullivan of Reisterstown, Md., because it seemed straightforward and classic. She said that she found it on the Hershey's chocolate website, and it immediately became a family favorite. To save time, I made it using a good-quality store-bought crust, which was fine. After all, this pie is really about the filling and this one was silky smooth, rich but not overly sweet. Topped with dollop of real whipped cream, it was a slice of heaven.
VELVETY CHOCOLATE CREAM PIE
Makes: 8 servings
1 9-inch baked and cooled pastry shell (graham cracker crust may be substituted)
3/4 cup sugar
1/3 cup cocoa
1/3 cup cornstarch
1/4 teaspoon salt
3 eggs, beaten
3 cups milk
3/4 cup chocolate chips (dark or semisweet)
3 tablespoons butter
2 teaspoons vanilla extract
Whipped cream for topping
Prepare pie crust, cool
Stir together sugar, cocoa, cornstarch and salt in medium saucepan. Combine eggs and milk; gradually stir into sugar mixture, blending well. Cook over medium heat, stirring constantly with wire whisk, until mixture begins to thicken and just comes to a boil. Remove from heat. Add chocolate chips, butter and vanilla. Stir until chips and butter are melted and the mixture is smooth. Pour into prepared crust. Immediately press plastic wrap onto pie surface. Refrigerate three to four hours or until firm. Garnish with whipped topping.
Regina McClune from Columbia, Md., is looking for a chicken wing recipe that she cut from a newspaper within the past year but lost. It began with dredging the wings in a small amount of flour and then cooking them at a high temperature until crispy. The wings were then coated with a sweet-and-sour sauce after cooking.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 North Calvert Street, Baltimore, MD 21278. If you send more than one recipe, please put each on a separate piece of paper with your name, address and daytime phone number. Please list the ingredients in order of use and note the number of servings each recipe makes.
Read more: http://www.bnd.com/2011/02/21/1600702/recipe-finder-chocolate-cream.html#ixzz1EbOvwcBD
Chocolate and hazelnut meringue
Sharon Friedman of Baltimore was looking for a recipe for chocolate cream pie like the one that was served at a local deli in the 1960s. I received quite a few recipes for this pie. While most of the recipes were fairly similar, the two most common variations had to do with whether the pie had a meringue topping and whether it was made in a pastry or cookie crust.
Since Friedman did not provide me with much detail about the pie, I decided to test a recipe that was sent in by Teresa Sullivan of Reisterstown, Md., because it seemed straightforward and classic. She said that she found it on the Hershey's chocolate website, and it immediately became a family favorite. To save time, I made it using a good-quality store-bought crust, which was fine. After all, this pie is really about the filling and this one was silky smooth, rich but not overly sweet. Topped with dollop of real whipped cream, it was a slice of heaven.
VELVETY CHOCOLATE CREAM PIE
Makes: 8 servings
1 9-inch baked and cooled pastry shell (graham cracker crust may be substituted)
3/4 cup sugar
1/3 cup cocoa
1/3 cup cornstarch
1/4 teaspoon salt
3 eggs, beaten
3 cups milk
3/4 cup chocolate chips (dark or semisweet)
3 tablespoons butter
2 teaspoons vanilla extract
Whipped cream for topping
Prepare pie crust, cool
Stir together sugar, cocoa, cornstarch and salt in medium saucepan. Combine eggs and milk; gradually stir into sugar mixture, blending well. Cook over medium heat, stirring constantly with wire whisk, until mixture begins to thicken and just comes to a boil. Remove from heat. Add chocolate chips, butter and vanilla. Stir until chips and butter are melted and the mixture is smooth. Pour into prepared crust. Immediately press plastic wrap onto pie surface. Refrigerate three to four hours or until firm. Garnish with whipped topping.
Regina McClune from Columbia, Md., is looking for a chicken wing recipe that she cut from a newspaper within the past year but lost. It began with dredging the wings in a small amount of flour and then cooking them at a high temperature until crispy. The wings were then coated with a sweet-and-sour sauce after cooking.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 North Calvert Street, Baltimore, MD 21278. If you send more than one recipe, please put each on a separate piece of paper with your name, address and daytime phone number. Please list the ingredients in order of use and note the number of servings each recipe makes.
Read more: http://www.bnd.com/2011/02/21/1600702/recipe-finder-chocolate-cream.html#ixzz1EbOvwcBD
Chocolate and hazelnut meringue
Saturday, February 19, 2011
Chocolate and hazelnut meringue
Chocolate and hazelnut meringue: Serves six to eight.
YOU WILL NEED
175g/6oz hazelnuts, skinned and toasted
275g/9½oz icing sugar, plus extra for
dusting
110g/4oz/4 squares dark chocolate,
broken into pieces
½ tsp bicarbonate of soda
4 egg whites
A pinch of salt
For the filling
300ml/10fl oz pouring cream
250g carton mascarpone cheese
225g/8 oz fresh raspberries
For the chocolate curls
110g/4oz/4 squares plain chocolate (at
least 70pc cocoa solids), broken into
pieces
Method
Preheat the oven to 120°C/250°F/Gas Mark ½. Line three baking sheets with non-stick parchment paper. Draw a 20cm/8in circle on each piece of paper and then turn the paper over.
Place the toasted hazelnuts in a food processor with three tablespoons of the icing sugar and process to a fine powder. Add the chocolate and pulse until finely chopped. Set aside. Sift the remaining icing sugar and bicarbonate of soda into a bowl. Whisk the egg whites with the salt in a large bowl until very stiff, but not dry.
Whisk in the combined icing sugar and bicarbonate of soda. Carefully fold in the hazelnut and chocolate mixture until well combined. This is best done in a food mixer to make sure everything is mixed in well. Divide the meringue mixture among the three circles, spreading into rounds of an even thickness using a spatula. Bake for five minutes, then reduce the oven temperature to 110°C/225°F/Gas Mark ¼ and bake for a further one-and-a-quarter hours until the tops of the meringue are crisp and the inside soft like a marshmallow. Transpose the baking sheets during baking to ensure even cooking.
Slide the meringues, still on the parchment, off the baking sheet and on to wire racks and allow to cool for about one hour, or until cold, then peel off the parchment paper.
To make the filling, whip the cream in a large mixing bowl until it holds its shape, then fold in the mascarpone. Place a meringue round on a serving plate. Spread with a third of the cream mixture and raspberries. Place the second meringue on top and press down lightly. Cover with another third of the cream mixture and raspberries. Position the final meringue on top. Chill in the fridge for at least four hours, reserving the remaining cream mixture and raspberries for the decoration.
For the chocolate curls, place 75g/3oz/3 squares of the chocolate in a heatproof bowl set over a pan of simmering water and heat gently until the chocolate has melted. Remove from the heat and stir in the remaining chocolate. Continue to stir until the chocolate is smooth and glossy. This will help temper the chocolate.
Pour the chocolate on to a very cold marble slab and allow to set at room temperature. If you put it in the fridge, the chocolate will lose its wonderful sheen. Holding a large sharp knife at a slight angle, carefully push the blade across the surface of the hardened chocolate to shave off long curls. Always push the blade away from you. You should end up with about 12 chocolate curls.
To serve, spoon the remaining cream mixture over the layered meringue and arrange the rest of the raspberries with the chocolate curls on top. Dust lightly with icing sugar and bring straight to the table. Cut into slices and serve.
Source
YOU WILL NEED
175g/6oz hazelnuts, skinned and toasted
275g/9½oz icing sugar, plus extra for
dusting
110g/4oz/4 squares dark chocolate,
broken into pieces
½ tsp bicarbonate of soda
4 egg whites
A pinch of salt
For the filling
300ml/10fl oz pouring cream
250g carton mascarpone cheese
225g/8 oz fresh raspberries
For the chocolate curls
110g/4oz/4 squares plain chocolate (at
least 70pc cocoa solids), broken into
pieces
Method
Preheat the oven to 120°C/250°F/Gas Mark ½. Line three baking sheets with non-stick parchment paper. Draw a 20cm/8in circle on each piece of paper and then turn the paper over.
Place the toasted hazelnuts in a food processor with three tablespoons of the icing sugar and process to a fine powder. Add the chocolate and pulse until finely chopped. Set aside. Sift the remaining icing sugar and bicarbonate of soda into a bowl. Whisk the egg whites with the salt in a large bowl until very stiff, but not dry.
Whisk in the combined icing sugar and bicarbonate of soda. Carefully fold in the hazelnut and chocolate mixture until well combined. This is best done in a food mixer to make sure everything is mixed in well. Divide the meringue mixture among the three circles, spreading into rounds of an even thickness using a spatula. Bake for five minutes, then reduce the oven temperature to 110°C/225°F/Gas Mark ¼ and bake for a further one-and-a-quarter hours until the tops of the meringue are crisp and the inside soft like a marshmallow. Transpose the baking sheets during baking to ensure even cooking.
Slide the meringues, still on the parchment, off the baking sheet and on to wire racks and allow to cool for about one hour, or until cold, then peel off the parchment paper.
To make the filling, whip the cream in a large mixing bowl until it holds its shape, then fold in the mascarpone. Place a meringue round on a serving plate. Spread with a third of the cream mixture and raspberries. Place the second meringue on top and press down lightly. Cover with another third of the cream mixture and raspberries. Position the final meringue on top. Chill in the fridge for at least four hours, reserving the remaining cream mixture and raspberries for the decoration.
For the chocolate curls, place 75g/3oz/3 squares of the chocolate in a heatproof bowl set over a pan of simmering water and heat gently until the chocolate has melted. Remove from the heat and stir in the remaining chocolate. Continue to stir until the chocolate is smooth and glossy. This will help temper the chocolate.
Pour the chocolate on to a very cold marble slab and allow to set at room temperature. If you put it in the fridge, the chocolate will lose its wonderful sheen. Holding a large sharp knife at a slight angle, carefully push the blade across the surface of the hardened chocolate to shave off long curls. Always push the blade away from you. You should end up with about 12 chocolate curls.
To serve, spoon the remaining cream mixture over the layered meringue and arrange the rest of the raspberries with the chocolate curls on top. Dust lightly with icing sugar and bring straight to the table. Cut into slices and serve.
Source
Ferrero Rocher Chocolate Price
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