INGREDIENTS
· 1 bar of dark unsweetened dark chocolate (100% Cacao)
· 1/2 cup heavy cream
· 3 tbsp. agave nectar
· about 30 dried apricots
DIRECTIONS
· create a double boiler on the stove top by simmering 1 cup of water in a large pot and
placing a bowl on top that doesn't touch the water. (the steam from the simmering water
will slowly melt the chocolate; preventing it from burning)
· break apart chocolate bar and place in bowl over simmering water
· add the agave nectar and slowly add the heavy cream
· stir slowly until all ingredients are incorporated together and the chocolate is nice and smooth
· in the meantime, cover a sheet pan with parchment paper
· remove the bowl of melted chocolate from the stove and dip each apricot in the melted
chocolate so that half of the apricot is covered
· place on parchment paper
· once all 30 apricots are dipped, place sheet pan in fridge to chill for about an hour
I adapted this recipe from a recipe I found on-line because I accidentally bought unsweetened chocolate at Whole Foods. I saw the 100% Cacao on the chocolate bar and in an attempt to fulfill my craving with something healthy, snatched it right up so fast I didn't quite read the entire label. I had plans to make chocolate dipped something but I wasn't quite sure what. I always love when my friend Lizzie makes chocolate dipped apricots, so I thought I would give it a shot. The agave nectar was added to sweeten the bitter chocolate, and boy was it bitter... I broke off a piece to give it a little taste and I couldn't get it down with our some water. Not only did the agave nectar add the perfect amount of sweetness while still letting the earthy cacao shine through, it made the chocolate so shiny and smooth. These apricots turned out very rich from the dark chocolate. If you are not a dark chocolate fan, I would not suggest this recipe. It is only for true chocolate lovers.
This is a twist on my old Cowboy Cookie recipe that I grew up making. I thought white chocolate paired well with dried apricots, so I thought I would try it out.
INGREDIENTS
· 1 cup margarine/butter
· 1 cup sugar
· 1 cup brown sugar
· 2 eggs
· 1/2 tsp. salt
· 2 cups self-rising flour
· 1 package of white chocolate chips
· 3/4 cup of chopped dried apricots.
· 1 tsp. vanilla
· 2 cups oatsINSTRUCTIONS
· Preheat oven to 350 degrees.
· Cream sugars and margarine/butter
· Add eggs and mix well.
· Add remaining ingredients.
· Bake for about 9-11 minutes.I don't like to over-bake my cookies so I check them out around 9 minutes and if they are getting a bit golden around the edges, I take them out of the oven to cool because I like them moist and chewy. This recipe makes about 3-4 dozen cookies. Let me tell you...they are pretty tasty!Enjoy!
I tried this hors d'oeuvre for the first time at one of my friend's parties. I loved how fresh and pretty the dried apricots looked on the plate and they tasted even better. The bright orange color of the apricots with the white of the goat cheese and the pop of green from the pistachio just looked like art on a plate. I am a graphic designer so these small details appeal to me. She got the idea from a local Kansas City caterer, Moxie catering.
After purchasing some organic produce at the Santa Monica market over Christmas, I decided to incorporate my fresh finds into this dish. I used the organic dried apricots, organic dried elephant heart plums, and the pistachio nuts that we bought from the California pistachio farmer. This hors d'oeuvre is quick and easy and doesn't need a lot of preparation. They were a hit at the New Year's party as there were none left on the plate.
The lady that sold us the pistachios mentioned that they would bring us good luck in the new year to come. I am not familiar with the pistachio being a New Year's tradition, but I decided to make these anyway. Whether they will bring about good fortune or not, your taste buds will definitely think so...
INGREDIENTS
· dried apricots (or any other dried fruit)
· goat cheese
· shelled pistachio nuts
INSTRUCTIONS (super easy)
· Lay the dried fruit flat on a serving plate. Pat a small amount of goat cheese into the center of each dried fruit. Press the pistachio nuts into the goat cheese one per piece.
Happy 2009!
I first made this hearty, fall stew last year and absolutely loved it. After buying some nice-looking acorn squash at the market last week, I thought this stew would be best way to use it. While slow cooking for hours, the acorn squash and pork soften up and become very tender; while the dried apricots and raisins plump up with goodness. The sliced onions mixed with a bit of sweetness really add a unique flavor to this stew. This is one of my favorite slow cooker recipes.
(prep: 20 minutes/ cook: 3.5 or 7 hrs.) (makes 4 servings)
INGREDIENTS
·1 1/2 lb. boneless pork shoulder roast
·2 tbsp cooking oil
·1 1/2 lb. winter squash (Hubbard, butternut, or acorn) I love it with acorn squash!
·1 medium onion, sliced
·1/2 cup dried apricots
·2 tbsp raisins
·3 tbsp instant flour
·1 tbsp packed brown sugar
·3/4 tsp pumpkin pie spice
·1/4 tsp salt
·1 14 oz. can chicken broth
1 tbsp steak sauce (I used worcestershire sauce)
INSTRUCTIONS
·Trim fat from meat. Cut meat into 1 inch pieces. In large skillet, cook meat in hot oil over medium-high heat until brown.
Drain off fat.
·In slow cooker, combine squash, onion, apricots, and raisins. Add meat. Sprinkle with flour, brown sugar, pumpkin pie spice,
and salt. In medium bowl, combine broth and steak sauce; pour over meat.
·Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3.5 to 4 hours. Stir gently before serving.
Mangia!
