GOLDEN VALLEY, Minn. - Looking for something special and from the heart to give this holiday season?
James Beard Award-winning Chef Beth Dooley served up these easy-to-make ideas that will make everyone on your list feel special.
Chocolate Truffles
Makes 60 truffles
½ pound good bittersweet chocolate
½ pound semisweet chocolate
1 cup heavy cream
1 tablespoon espresso
½ teaspoon vanilla extract
Confectioners sugar
Cocoa powder
Chop the chocolate with a sharp knife and put into a medium saucepan. Add the cream and set over low heat. Whisk the cream and chocolate together until the chocolate is melted. Remove from the heat and whisk in the espresso and vanilla. Set aside until the mixture becomes firm, about 1 hour.
Using a tablespoon (and your fingers) shape round balls and dust them with the confectioners sugar and cocoa powder. Store in a covered container in the refrigerator for up to 2 weeks.
Cranberry-Jalapeno-Orange Salsas
Makes about 1-1/2 cups
12 ounces fresh cranberries
½ cup sugar
1 small jalapeno pepper, seeded and chopped
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Pinch salt
Put all of the ingredients into a food processor and pulse until the cranberries are coarsely chopped. Taste and adjust the seasonings. Serve with chips, over cream cheese or chevre and crackers.
Gingered Honey
Makes 2 cups
2 cups honey
2-inch fresh ginger root
Put the honey into a saucepan. Grate the ginger into the honey and set over low heat. Warm the honey to baby bottle temperature. Allow to cool slightly then strain into jars.