-
Check here for the full archive of recipe collections.More >> Check here for the full archive of recipe collections.More >> Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >> Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >> Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.More >> Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >> From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.More >>
-
Try these Ingredient Substitutions when you're in a bind!More >> Try these Ingredient Substitutions when you're in a bind!More >> Simple solutions for healthier cooking.More >> Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More >> A pinch of this, a dab of that... click here for a printable conversion chart.More >> Keep this posted on your refrigerator for easy reference! More >> Money Saving IdeasMore >> Money saving ideas to bet on.More >> What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Presented by Chef | Activist Timothy Groody
Flatiron Kitchen + Tap House
Yield: 6 to 8 Servings
4 T water
2 pk powdered gelatin for vegetarian use 5 tsp agar agar*
2 cup heavy cream
2 cup milk
2 T vanilla extract or ½ vanilla bean split and scraped
½ cup sugar
2 ½ oz dark chocolate
Line 6 – 4oz ramekins or 1 - 4" x 8" Tupperware container with plastic wrap. Mix gelatin and water in a small bowl. Let sit and bloom for a minimum of 5 minutes. Heat cream, milk and sugar. Bring to just under a full boil. Remove from heat. Add bloomed gelatin. Remove 1 ½ cups to a separate bowl and add chocolate to it. Stir till smooth. Pour into 1 prepared pan or fill 2 ramekins and 1 ramekin 2/3 the way. Add vanilla to the remaining mix. Pour ½ the vanilla mix into the prepared pan(s). let set in the freezer or in the refrigerator over night. Chill the remaining vanilla and chocolate mixes. When the first layer is set firm melt the chocolate mix over the stove until fluid, just until the gelatin melts (about 120*). Pour over the first layer. Let set in the refrigerator. This will not take as long to set. Repeat with the last layer of vanilla. Let set over night. When set remove from the mold and slice into 6 – 8 portions. Serve with the strawberries on the side or cascading off one side. Enjoy!!!!!
*For the agar agar omit the water and add directly to the cream when cold. Dissolve and heat the mixture to a full boil. Then follow the directions above.
Strawberries
1 pt local strawberries
¼ cup brown sugar
1 tsp vanilla
Mix together. Let sit 2 hour. Drain the liquid. In a pot with ¼ cup red wine bring to a boil. Let simmer slowly until it slightly thickens. Cool and mix with the berries.
