Happy 2010!

as i look back on 2009, i think it's been the year of the vegetable for me. i have overcome my hatred for asparagus. i realized i actually kind of like prosciutto-wrapped asparagus! i also ate brussel sprouts for the first time (love them!) and have a new found fondness of bok choy. 2010 will hopefully bring new vegetable discoveries as well. mom and i have decided to split a share of a local csa this spring-fall. i am really looking forward to trying new veggie recipes with my abundance of fresh, local, organic produce. more on that later too. i am excited to try new recipes and share them here.

so on to our spread last night . . .

we had a table full of food and we pretty much ate all night. it was wonderful.

irish whiskey cheddar and pinot grigio salami

manchego and boursin cheese

L's homemade ranch chex mix

 

and chocolate and peanut butter chex mix

spiced nuts, wasabi peas and peanuts, and glazed pecans

asiago and artichoke dip with pita chips

 

sausage and parmesan stuffed mushrooms

roasted shrimp cocktail

beef vegetable soup (another one of L's creations - not pictured)

mini strawberry cheesecake bites - yum!

and, the piece de resistance - flourless chocolate torte

Flourless Chocolate Torte (adapted from a whole foods recipe)

8 ounces bittersweet chocolate, roughly chopped
1/2 cup (1 stick) plus 2 tablespoons butter, cut into chunks
3/4 cups sugar
3 eggs
1/2 cup unsweetened cocoa powder
1 tablespoon agave nectar
1/2 teaspoon gluten-free vanilla extract

preheat oven to 375°F. spray a 6-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. spray the paper with cooking spray, too.

melt 1 stick of butter and 5 oz of chocolate in medium saucepan over low heat stirring constantly. remove from heat and whisk in sugar and eggs, one at a time. whisk in sifted cocoa powder. pour chocolate mixture into greased and lined spring foam pan. bake for 30-35 minutes (cake will rise and a thin crust will form on top. the center should be just firm.

let cook for 15 minutes then invert cake onto serving dish or plate.

meanwhile, prepare glaze by melting 3 oz chocolate and 2 tbs butter over low heat in small saucepan, stirring frequently. when just melted, remove from heat and add honey and vanilla extract. let mixture cool for 10 minutes.


pour glaze over center of cooled cake. using a spatula, gently smooth glaze on entire top of cake and let it drizzle down the sides.


chill cake for 20-30 minutes in the fridge until glaze has set.

enjoy!

tennyson wanted to help with the dishes

then, after the ball dropped and our bellies were full, it was time for bed

HAPPY NEW YEAR ALL!