Make your Thanksgiving even more thankful! Luxx Bourbon Apple Dulce de Leche Pie Recipe

Ready for the most amazing pie EVER?? Luxx Bourbon Apple Dulce de Leche Pie15109555_10207563418384513_5601104656615057030_n

This pie is more than wow. Pull out some local apples, bourbon, dark chocolate and Luxx Chocolat’s Mi Dulce Amor bourbon-infused dulce de leche and get ready for your taste buds to dance. One of our customers shared with us recently that she created a bourbon apple pie made with our unique dulce de leche and commented that not a person spoke until the pie was entirely gone because it was so amazing!  We took that inspiration and have created this recipe, with dark chocolate of course, that you can serve and be a star. Perfect for Thanksgiving dessert…and your guests will be thankful you did!

set-upIngredients

10 to 12 Apples (we used Honey Crisp)

1/4 cup butter

1 teaspoon sea salt

1 teaspoon cinnamon

3/4 teaspoon nutmeg

1 tablespoon maple syrup

5 tablespoons Woodford Reserve bourbon

Juice of 1 lemon

1/2 cup dark brown sugar

1 tablespoon flour

2 pie doughs or crusts (either store-bought or homemade)

2 jars Luxx Chocolat Mi Dulce Amor Bourbon Dulce de Leche (www.luxxchocolat.com or Super Cellars in Ridgewood NJ or Steve’s Market in Ramsey NJ)

70% dark chocolate

Preparation

The filling:

sauteed-applesIn a large sauté pan (high heat) add butter. Once melted, add the apples and season with salt, cinnamon and nutmeg. Sauté for a few minutes until apples are soft but still firm, about 6-8 minutes. Carefully add the bourbon–the apples may flame a bit. You may want to temporarily turn off the burner while you add the bourbon. Once the liquid evaporates, add in the lemon juice, maple syrup and dark brown sugar. Let the mixture cook until sugar is dissolved. Sprinkle the flour over the top and mix it in. Cook the mixture for a few more minutes until thickened.

The crust:

Choose either a store-bought crust or create your own! Get 2 10-inch pie pans.
rub-dulceRoll out the pie dough in put into 2 10” pans. Brush each with melted dark chocolate and let set…yes, you heard correctly!  This helps keep the crust crispy by creating a moisture barrier between the filling and the crust. And it adds an amazing flavor
choc-with-bowlnuance to the pie. Make sure the chocolate sets before you add the cool filling. Scoop the dulce de leche into the crust on top of the chocolate and spread evenly all over the crust. We like to
have it approximately ½” thick.

Pour in the cool apple filling, drizzle with more dulce de leche (all over) and top with pie dough, cutting in a few holes for venting or braided into a lattice. We cut the dough into shapes and laid each piece on top. Pinch edges of dough to seal. Trim excess crust. Crimp edges decoratively.putting-in-filling-over-dulce

with-cutter

in-oven    15073469_10207562887091231_6413340647876363116_n

Bake at 375F for 1 hour. Let the pie rest for at least an hour before serving. Heat and drizzle Mi Dulce Amor Bourbon Dulce de Leche on top each slice.  And be prepared to be speechless!!

Have you tried our recipe? Send us your pictures!  Happy Thanksgiving!

 

Let’s Hear It for the Red, White and Blue!

Elizabeth

It’s time to celebrate our country’s independence! And what better way than to gather friends and family together for a Red White & Blue Party with some nice wine, food and dessert selections. We are having one this Saturday since we’re on the parade route! Chairs are out and tent is up.

What can you do for the Red White & Blue Party?  Here are some ideas…

  • Of course, color coordinate! Invitations, decor and dress the part!  Wear red, white and blue or coordinate with your friends, maybe one wears all white, another red and the other just the blue. And don’t forget your pets!

  • Choose drinks and food that fall into 3 categories…red, white and blue of course. And lay out them out accordingly…white food with white wine, red with red and blue with blue!

  • Red wine – Choose a nice light-bodied red. They are more refreshing during the summer and easier on the palate. Go to a wine shop that has an educated sales staff to help you choose the best featuring the following grape varietiesred_white_rose_grapesx300

    • Pinot Noir – Notes of red fruit, chocolate, clove and cinnamon. Black cherry, slight licorice, vanilla and butter

    • Sangiovese – Dusty cherry and cassis, with hints of tar, herb, chocolate and leather. Nose is usually of espresso and black fruits. California versions usually have a bit more oak, with possible plum and vanilla notes

    • Dolcetto – Soft, round, fruity wines fragrant with licorice and almonds

    • Cabernet Franc – As a single grape wine, has berry, licorice, mint and cranberry flavors with slight floral nose. May exhibit hints of raspberry and black cherry, edged with spice and pepper

  • White wine – Don’t get the usual Pinot Grigio. Be different and also expand your palate!

    • Chenin Blanc – California selections have notes of tropical fruit, citrus, peach, ginger, oak and toffee. In the Loire Valley of France, Chenin Blanc ages slowly, turning from the freshest vibrant fruit to complex, toasty, nutty, mineral, and honey flavored

    • Sauvignon Blanc – Green melon (California), crisp lemon-grass and thyme aromas. Grapefruit, pear and possibly passion fruit and fig. When aged in oak, it is known as Fume Blanc

    • Sancerre – Loire Valley (France) Sauvignon Blanc has flavors of lime or lemon, and intense fruit. Mineral nose, possibly with tangerines, honey and soil notes

    • Gewürztraminer – This wine exhibits lychee nut, grapefruit and pear flavors. Sometimes floral, tangerine, pineapple, orange, and spice

    • Reisling – Usually sweet or semi-sweet (“halb-trocken” with German Rieslings) with a floral flavor as well as apricot, peach, apple, pear, and honey. Sweeter varieties may even exhibit toffee, vanilla, pecan pie, and crème brûlée

  • Blue wine?  Yes, actually Merlot is made from a dark blue grape! Merlot has fresh, red fruit flavors (raspberries, strawberries) and sometimes leafy vegetal notes. Take it one step further and serve Coppola Merlot with the blue label

  • Choose foods in this same color palette. Look at each list of food ideas below and wonderful dishes can be made combining them!

  • White(ish) food you can serve

    • Brie and goat cheese

    • Pasta with Alfredo sauce or flavored olive oil alone or white chicken. Add tomatoes for some color

    • White bean and chicken chili

    • Crepes

    • Mushrooms

    • Cauliflower

    • White potatoes

    • Rice

    • White chocolate – truffles, bon-bons

  • Red food

    • Hamburgers or lamb burgers with sliced red onion, ketchup

    • Steak

    • Beet salad

    • Red potatoes

    • Tomatoes

    • Apples

    • Watermelon

    • Red grapes

    • Red peppers

    • Strawberries

    • Cherries

    • Raspberries

    • Chocolate with berry ganache

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  • Blue food

    • Eggplant

    • Grapes

    • Plums

    • Blueberries

  • Dessert!  A must have

    • Make it fun with the kids.  Get big pretzel sticks, dip them in melted chocolate and roll them in red, white and blue sprinkles!

    • Red velvet cupcakes with white frosting and blueberries on top

    • Make 3 ice creams/sorbets or pick these up at the store – strawberry, vanilla bean and blueberry. Three scoops are so patriotic looking!

    • Strawberry shortcake with an added blueberries layer.  Add chocolate shavings just because it will take this dessert to the next level!

    • Cherry and blueberry pie with whipped cream

    • Firecracker ice pops – See the video here

    • or White chocolate mousse with berries…see below for this easy, delicious way to impress

White-Chocolate-Raspberry-Mousse

White Chocolate Mousse with Berries – Super Easy!

(Recipe source: fashionablefoods.com)

Ingredients:

1 Egg

2 Tablespoons Heavy Cream

2 Tablespoons Granulated Sugar

½ Cup White Chocolate Chips

2 Tablespoons Mascarpone Cheese, at room temperature

1 Cup Heavy Cream

For the Raspberry Sauce:

½ Cup Fresh Raspberries

2 Teaspoons Granulated Sugar

Half of a Lemon, juiced

Instructions:
  • Whisk the egg with the heavy cream and sugar until very smooth in a medium-sized glass bowl. Bring about an inch or two of water to a boil in a small pot that the bowl fits nicely over (you’re creating your own double boiler)
  • Once the water is boiling, place the bowl over top and whisk continuously until the egg mixture is steaming and very smooth
  • Remove the bowl from the heat and add in the white chocolate chips. Mix well until the chocolate melts and the mixture is very smooth. (If the mixture isn’t hot enough to melt the white chocolate, simply place the bowl back over the steaming water and whisk until it melts). Let the white chocolate mixture cool to room temperature
  • Once the mixture is cool, stir in the room temperature mascarpone cheese. Set aside
  • Whip the heavy cream in a stand mixer at high speed until stiff peaks form. Gently fold in ¾ of the whipped cream into the white chocolate mixture. You will have a light and fluffy mousse. Refrigerate the mousse for at least 1 hour before serving
  • To make the raspberry sauce combine the raspberries, sugar, and lemon juice in a small pot. Cook the mixture over medium heat while mashing the raspberries with a potato masher or fork until you have a raspberry pulp
  • Strain the raspberry pulp into a small bowl to remove the seeds. You’ll be left with raspberry sauce. Refrigerate until ready to eat
  • When you’re ready to serve, swirl in ¾ of the raspberry sauce to the mousse. Layer the mousse in serving glasses with fresh raspberries. Top each serving with more fresh raspberries, the remaining whipped cream and drizzle with the remaining raspberry sauce

Let’s toast to the best nation on Earth! Cheers!

Lisa Mecray Rogers, award-winning Master Chocolatier and Founder of Luxx Chocolat® xquisite artisan chocolate, ChocoVin Chocolate & Wine Tastings® and Luxx Academy du Chocolat offering classes with adults in mind, Ridgewood resident, recognized as one of 2015, 2014 and 2013 Best Chocolatiers & Confectioners in America. Luxx Chocolat offers unique handcrafted works of art. Nothing artificial, no preservatives, not mass produced.

Snowy day fun with chocolate! Truffle mania!

red-wine-trufflesSpring may be days away yet, surprisingly, winter seems to still be in full bloom. But being stuck inside can be a lot of fun when there is chocolate involved! How about gathering the kids and your girlfriends together for an afternoon or evening of truffle making?

Truffles may look difficult but they can be quite simple to make. And they are certainly an elegant addition for an everyday dessert, to enjoy when having family or friends over or even as a personal gift from your kitchen wrapped in a beautiful box.

Making truffles with your kids is also an ideal way to get your kids to enjoy dark chocolate, which has less sugar and real health benefits than milk or white chocolate. They won’t even notice since they are having great fun!

You might want to create two different types of truffles…one for the kids and one for adults in mind. How about Cognac or Grand Marnier truffles? Yum!

There are many different ways to decorate them that everyone can have fun with. Be creative! You might already have these things in your cabinet.Picture1

  • Cocoa powder

  • Melted chocolate (dark, milk, white)

  • Chopped nuts

  • Coconut

  • Colored sprinkles

  • Decorative icing

  • Colored sugar crystals

  • Chopped dried fruit pieces

  • Icing sugar

So, let’s get started!  What’s key here is the chocolate you choose and I’ll give you some ideas so you are making truffles with beautiful, rich flavor.  This recipe makes about 60 truffles so you may want to split it in half – one for the kids without the alcohol and one for the adults with the alcohol. Or make two full recipes so everyone can have some to take home.

Ingredients

  • 1 pound (16 oz) good dark chocolate such as Valrhona 64% or 72% –

At Whole Foods it’s next to the cheese and bakery section not the bar chocolate aisle. It’s usually in bulk chunk form. Good to ask. Also at Trader Joe’s. Stay away from the round disks from craft stores and some chocolate stores – not real chocolate!

  • 1 cup heavy cream

  • 2 tablespoons Grand Marnier or Cognac, optional

  • 1 tablespoon prepared coffee, optional

  • 1/2 teaspoon good vanilla extract

  • Chosen decorations – see above for choices

Directions

Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.images

Heat the cream in a small saucepan until it just boils. Turn off the heat and pour the cream into the bowl with chocolate. With a wire whisk or rubber spatula, slowly stir the cream and chocolates together until the chocolate is completely melted. Kids can help stir. Whisk in the Grand Marnier, if using, coffee, and vanilla. Put in the refrigerator for 1 hour. Use this time to get all of your decorations in place.

Take out several bowls and pour your chosen decorations into each. Take a vote with the kids! Maybe cocoa powder in one, colored sprinkles or coconut in another.

Take out a baking sheet or two lined with parchment paper or aluminum foil. Take the bowl out of the refrigerator. With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet.

Now everyone wash your hands!  gluten-free-truffles-baci-04B

For this article, we’ll just touch on dry decorations. Roll each dollop of chocolate in your hands to roughly make a round ball. Please note that if the truffles are held too long in your hands, they will melt. Just refrigerate and re-use.

Put each ball into your bowl containing a decoration. Or use 2 or 3 decorations. Have fun with them! Toss to cover them, then put them on clean parchment lined tray to dry. Allow the truffles to set for about 10 minutes before devouring.  These will keep refrigerated for a week, but serve at room temperature.truffles

Enjoy some wine with your truffles too! A rich red is perfect with dark chocolate, like a nice Cabernet Sauvignon or Pinot Noir with earthy notes.

Have fun and roll on! I’d love to see what fun you had so please send me pictures!

~Lisa Mecray Rogers, award-winning Master Chocolatier and Founder of Luxx Chocolat® xquisite artisan chocolate, ChocoVin Chocolate & Wine Tastings® and Luxx Academy du Chocolat offering classes with adults in mind, recognized as one of 2014 and 2013 Best Chocolatiers & Confectioners in America. Luxx Chocolat offers unique handcrafted works of art. Nothing artificial, no preservatives, not mass produced.