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Show 02 DAILY Chocolate I V2 cup whipping cream melted and mixture is smooth. Do not get water in bowl with chocolate. (If water cools, replace it with very warm water as directed above; water Continued from D l don't look so good after 24 hours. They can mold faster." If you're dipping foods like cookies or marshmallows, you can prepare ahead of time. TJiese food items will last longer when stored in a cool dry place (try to avoid the refrigerator because of the moist air). ft lA Romantic dinner for 2 in an hour teaspoon vanilla ; cashew 1 1 can (9.25 02.) halves, divided. temperature is important to success). Remove chocolate bowl from inside water bowl. With fork, dip chilled centers into chocolate mixture, one at a time; gently tap fork on edge of bowl to remove excess chocolate. Invert coated center on prepared tray; swirl small amount of melted chocolate on top to cover fork marks; let stand until firm. Store candies loosely covered in cool, dry place. If water or moisture gets J.M. Hirsch Place chocolate in medium saucepan. Add cream; cook on low heat until chocolate is completely melted and mixture is well blended, stirring constantly. Stir in vanilla; cover. Refrigerate at least one hour or until firm. Meanwhile, reserve 30 of the cashew halves. Finely chop remainDouse it ing cashews; set aside. Shape For an even simpler method, chocolate mixture into 30 balls with melon bailer Provo mom Jamie Lesko said she purchases speor teaspoon, using about 2 teacial dipping chocolates for her spoons of the chocolate mixinto chocolate, if can seize ture for each ball. Insert one candy making. and tighten. As an emergency of the reserved cashew halves "They look like little chocolate chips, but these will actumeasure, only, stir in addition- in center of each ball; reshape ball lightly to completely enal shortening, 12 teaspoonful ally harden well after a while. It kind of molds to the chocoat a time, just until chocolate is close cashew. (Balls need not be perfectly round.) Roll lightlate," Lesko said. "I go to craft fluid again. If chocoiate mixture cools stores, and buy it from their ly in the chopped cashews. g below 84 degrees, return bowl Place truffles in single layer in section," 15xl0xl-inc- h Dipping chocolates only take with chocolate into bowl with wax paper-line- d about 30 seconds to melt in the warm water. Chocolate is best pan. Refrigerate 1 hour or microwave and will stay liquid for coating between 84 and 88 until firm. Store in tightly covered container in refrigerator. for about 15 minutes of work-in- g degrees. Remove from refrigerator time. Lesko makes homemade Recipe courtesy about 30 minutes before servcaramel and peanut butter cenHersheys.com ing to soften slightly. ters, and then uses a fork to douse them in the chocolate, Recipe courtesy Nutty Caramel "To make homemade carawww.krciftfoods.com Clusters mels ... took me an hour from BakersChocolate start to finish," Lesko said. Yield: 18 "The chocolate part wasn't Chocolate Dipped hard at all." ft 25 caramels Snacks But she said the results are 1 tablespoon butter well worth the effort. Yield: Varies ft 1 "I think everybody likes tablespoon milk homemade candies a lot more," ft 1 cup sliced almonds I cup Hershey's Milk Lesko said. "It is time consumft V? Chocolate Chips cup salted ing, but for me I feel like I'm peanuts I cup Hershey's Special Dark giying more of a present comChocolate Chips (or I Vz cup pecan halves pared to something you just ft xh cup semisweet chocolate buy at the store." I I tablespoon shortening (do chips for Try one of these recipes not use butter, margarine, ft 2 a homemade treat that is sure teaspoons shortening spread or oil to impress your Valentine. ft dried Preparing an elegant, Even better, much of this meal can be prepared early, leaving about 15 minutes of work just before serving. 2-- 4 semi-swee- d 0 m ; LARRY A hand-mad- Press CROWEAssociated frosted, e, heart-shape- d mini-cak- e will really The glaze can be made up to a day early. impress your dinner date. If you have room in your refrigerator, you even could cut the salmon and place it on the 1 2 tablespoons olive oil I Salt and freshly ground black baking sheet the morning of pepper, to taste your dinner. Just don't drizzle with glaze until ready to cook, The asparagus also can be For the salmon: washed and trimmed early. 1 2 tablespoons white miso Place the spears in a plastic ft 2 e tablespoons maple syrup bag, add the oil salt and pepper, then seal the bag, ft 1 tablespoon lime juice shake to coat and refrigerate ft 2 water tablespoons until ready to cook. ft 1 fillet salmon pound The same storage method can be used with the salad, but don't add the dressing until For the salad: is melted, smooth and pours easily. Place the wire rack with the cakes over paper towels or newspapers. Pour the frosting over the two cakes. It should leave a thick, smooth coat of frosting. The excess frosting will drip through the rack. Let the cake set up for 5 minutes, then use the icing pen to make decorative marks on top, if desired. Use a spatula to carefully transfer them to serving plates and refrigerate until ready to serve. Make the mains nt . zip-clos- served. The cakes are easily prepared early, as they need time to chul before serving anyway. Be sure not to cover them with plastic wrap (or it you do, keep the wrap from touching the surface), as it will stick to the frosting. The only special equipment needed for this meal is a d Coating mini-cake- s. heart-shape- . microwave-saf- e In a combine the caramels, dish, Simple Chocolate butler and milk. Microwave, uncovered, on high for 1 xk minutes, or until caramels are Yield: dozen covered treats melted. Stir once. Stir in the almonds, peanuts and pecans. ft 2 pkg.) chocolate cups (12-oDrop by tablespoonfuls onto chips (dark, or waxed paper-linebaking ft 2 tablespoons plus 2 sheets. In a microwave-saf- e not (do teaspoons shortening use butter, margarine, spread 'bowl, melt chocolate chips and shortening; stir until blended. or oil) Spoon over clusters. RefrigCover tray with wax paerate until set. Store in an per. Place chocolate chips and airtight container in the refrigerator, shortening in medium heatproof bowl. In separate, large f bowl, put very Recipe courtesy warm water (100-11degrees) Arecipes.com to depth. Carefully place bowl with chocolate Cashew Truffle into bowl with water; water should come halfway up side Surprise Chocolate bowl. Stir choco Yield: 2 dozen late and shortening constantly with dry rubber scraper until ft IV2 package Baker's Semi-- ' chocolate and shortening are Sweet Baking Chocolate ro- mantic dinner on Valentine's Day need not be a labor, of love or otherwise. Just 45 minutes of simple kitchen work will have you serving up broiled salmon with a miso-lim- e glaze, roasted asparagus, a simple salad and frosted .: semi-swee- ASSOCIATED PRESS THE candy-makin- heat-proo- Tuesday, February 12, 2008 HERALD t) to heart-shape- cookie d ft ft ft ft ft baby arugula (or other baby greens) cup shredded carrots Va cup dried cranberries 2 tablespoons slivered almonds . Balsamic vinaigrette salad dressing Get started cutter. This recipe is written for the Preheat oven to 500 deentire meal, start to finish. grees. Line a baking sheet with foil and coat with cooking spray. Cookies, apricots, miniature pretzels or potato ' chips ... Cover tray with wax paper. Place chocolate chips and shortening in small microwave-safe bowl. Microwave at medium (50 percent) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring 'after each heating, just until chips are melted and mixture is smooth when stirred. Cool slightly. Dip of each snack or fruit into chocolate mixture. Shake gently to remove excess chocolate. Place on prepared tray. Refrigerate, uncovered, about 30 minutes or until coating is firm. Store in airtight container in cool, dry place. About '! cup coating. Valentine's Day Meal Make the cakes Servings: 2 For 1 1 Cut four slices from the pound cake. Use a - to the cakes: 1- cookie cutter to cut a heart of cake from each of the four slices, discarding the excess cake. Spoon 1 teaspoon of jam over the tops of two of the hearts. Place a second heart on top of the jam. Transfer the cakes to a wire rack. Set aside. Place the frosting in a microwave-safe measuring cup and microwave on high in bursts, stirring in between, until the frosting heart-shape- 1 small frozen pound cake 2 teaspoons strawberry jam 1 cup prepared vanilla, chocolate or strawberry frosting vanilla, chocolate or strawberry icing pen (choose a contrasting color to the frosting) H For the asparagus: 1 bunch asparagus, thick bottoms trimmed d To prepare the asparagus, in a medium bowl or large plastic bag, place the asparagus, salt and pepper. Toss or shake to coat, then arrange the asparagus in a single layer on one side of the prepared baking sheet. To make the salmon glaze, use a blender or whisk to combine the miso, maple syrup, lime juice and water until smooth. Cut the salmon fillet into two pieces and place them on the other half of the baking sheet. Drizzle each piece with the miso-lim- e glaze, then place the baking sheet in the oven and bake for 5 minutes. After 5 minutes, increase the oven to broil. Watch the salmon carefully; the top should caramelize slightly. Move the pan around under the broiler if needed to ensure even cooking. Broil for 6 minutes, or until the salmon flakes easily. While the salmon cooks ... Divide the greens between two serving plates. Top each serving with half of the carrots, cranberries and almonds. When the salmon is cooked, use a spatula to transfer one serving to each plate, nestling it next to the salad. Divide the roasted asparagus between the plates, then serve with balsamic vinaigrette for the salads. ft J.M. Hirsch can be atjhirschap.org. Recipe courtesy Hersheys.com SINCE f913 m iiiE i 1 :... V ?v f -- ..... 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