Warm Melting Chocolate Cake from Carnival

 

How many eggs does it take to make the 12 million servings of Warm Melting Chocolate Cakes created aboard each of the ships in the Carnival Cruise Line? The astounding answer is 48 million eggs.

With this recipe for Carnival Cruise Lines’ most requested dessert you can make four at a time in your own kitchen. This chocolaty, rich and decadent single-serving cake is more like a truffle than a cake; all soft gooey luscious chocolate in the center. This would be a perfect finish to a special dinner with your Valentine at home. Or make it just because you love chocolate anytime.

This warm, fudgy cake recipe is provided by the chefs at Carnival Cruise Line and easy to make. Baked in four individual ramekins, you’ll have enough for seconds or whatever you decide to do with them-we won’t tell. Use […]

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Hummus From The Eclectic Wines and Tasting Room of TeSoAria

TeSóAria first came on my radar as a tasting room in North Portland, Oregon serving a vegan menu on Thursdays to pair with their wine. Not a traditional tasting room, they have a talented and versatile chef, Max Germano who also bakes breads.
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By |August 4th, 2016|Categories: Appetizer, Featured, Food & Wine Discoveries, Oregon, Portland, Recipes, Savor|Tags: , , |2 Comments

Freixenet Spanish Cava And Watermelon- The Sparkling Wine Summer Cocktail

Few things shout out the coming of summer quite like the arrival of watermelon at your local supermarket. Refreshing and delicious, it’s the perfect fruit to eat by the pool and why not try experimenting with in your cocktails. Cool down this summer by the pool with Freixenet’s Sweet Sparkling Watermelon, featuring Freixenet Sweet Cuvée Cava.
1 watermelon
1 bottle of Freixenet Sweet Cuvée Cava
Cut 1/4th off the top off a seedless watermelon. Scoop out the fruit and purée. Put 2 tbsp in a wine glass, and top off with Freixenet Sweet Cuvée Cava. Pour the remaining purée back in the hollow watermelon to enjoy throughout the day.

Text recipe and images courtesy Freixenet.

 

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By |July 12th, 2016|Categories: Cocktails, Featured, Sip, Wine|Tags: , , , , , , |0 Comments

Buttercrunch Toffee Recipe

For #Worldchocolateday here’s a delicious recipe for that sweet tooth of yours. Yes it has chocolate, almonds, butter, sugar and for an bit more decadence some Fleur De Gris French salt, So don’t let me bore you any longer, here we go.
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By |July 7th, 2016|Categories: Desserts, Featured, Recipes, Savor|Tags: , , , |0 Comments

Florida Keys Cuisine: Key West & Grouper Fritters

 
What’s not to love about Key West’s palm-lined streets and fish that is fresh enough to draw any committed culinary traveler? Not to mention yummy tropical inspired drinks and beach culture with a laid-back vibe. . .
Ernest Hemingway, Jimmy Buffett, a few celebrated pirates and many others lost their hearts to Key West. Here within the distinct mixture of cultures and seafood scene, vibrant sidewalk cafes lure in passersby while live music and hopping bars are the perfect places to watch the sun drop into the Gulf of Mexico.

The Florida Keys is home to five districts, each with their own charm. The southern-most paradise, Key West, is just miles from Cuba and is home to an enviably temperate climate and a delicious array of fresh seafood. Key West’s food scene is influenced by African and Cuban flavors, many difficult to […]

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By |March 28th, 2016|Categories: Featured, Florida, Key West, Main Course, Recipes, United States|Tags: , , , |2 Comments

Savory Aged Cheddar Cookies

This is one of my favorite snacks. I usually make these only around the holidays because they are so addictive. The problem is if I make them more often I’d probably gain way too much weight. It was also a tough recipe to share because I like it so much.  […]

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By |December 17th, 2015|Categories: Appetizer, Featured, Recipes, Savor|Tags: , , , , |0 Comments

Pecan Spoon Bread From Portland’s Country Cat

Sweet and savory, this spoon bread compliments of Country Cat in Portland Oregon is a new spin on an old recipe. A welcome change up to the old standard, this side works with just about any dish.  And yes it does have bacon in it, but like anything this decadent, enjoy it in moderation.  Imagery credit Portland Monthly Magazine.

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By |December 1st, 2015|Categories: Recipes, Savor, Side Dish|Tags: , , |0 Comments

Trillium Cafe Is A Mendocino Jewel

Trillium Cafe is one of those places that you know once you enter, that the meal you’re about to have will be special. We were seated at a cozy table next to a window that overlooked the garden.  Many of the plants and flowers grown here are used in the food, and that speaks to the care that goes into every dish served here.  I happen to love crab, especially the Dungeness variety, and this is exactly what I had. It was a Dungeness crab strudel with Meyer lemon marmalade. Yes it was pure heaven, the crab was fresh a little sweet and the lemon was the perfect foil to raise the bar without overpowering the delicate local crustacean. For my main dish I enjoyed the locally caught Salmon, that came out really hot, and yet was cooked perfectly, tender […]

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By |October 13th, 2015|Categories: Appetizer, California, Mendocino, Recipes, Savor|Tags: , , , , |2 Comments

My Riff on Trader Vic’s Rumaki

 I want to share with all of you a simple and really easy and delicious recipe for Rumaki. The only caveat is that you must love bacon ! The origin of this recipe is from Trader Vic’s and it used chicken livers with water chestnuts. So I’ve modified it a bit to appeal to everyone. It is very easy and even “a man can make it” according to my lovely wife. The key here is to make it a day or two ahead so the flavors can come together. But be warned, this will be a hit and you’re going to have to make extra to avoid any conflict. The marinade consists of Teriyaki sauce and Sherry. The Sherry adds a whole different dimension and gives these little treats that extra kick. I used 1 part prepared garlic and green […]

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By |January 3rd, 2015|Categories: Appetizer, Recipes, Savor|Tags: , , , |2 Comments

Executive Chef Rudi Sodamin of Holland America Cruise Line’s Coconutty Blondies

Having just returned from a short repositioning cruise from Vancouver B.C to San Diego, I wanted to share a special creation from Executive Chef Rudy Sodamin of Holland America Cruise Lines. Chef oversees everything food on Holland America, and it’s no small feat. The kitchen crew prepares enormous amounts of food, and quality is number one on everyone’s mind. How about these numbers for weekly preparation. 8500 lbs of meat and meat products, 4000 lbs of poultry, 2000 lbs of fish. You get the idea, it does take a highly trained army of dedicated crew members to make all of this happen for the guests. So with Thanksgiving just around the corner, I thought a sweet treat made with coconut and Macadamia nuts would be fun, interesting and delicious too, especially for those who may not find pumpkin pie at […]

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By |November 18th, 2014|Categories: Chefs, Desserts, Recipes, Savor|Tags: , , , , |0 Comments