Recipes & Housekeeping Tips

12 oz bittersweet chocolate

½ pound sweet butter

6 jumbo eggs, room temp

in a double boiler melt butter and chocolate below 120 degrees

whisk eggs whole until ribbons

mix chocolate butter and eggs

add 1 ½ tsp vanilla or liqueur

grease and flour springform pan

pre-heat oven to 400 – 425

set springform pan in a larger dish of hot water up to the level of batter

bake 12 – 15 minutes, 

reduce heat to 350 – 375

bake 5 – 10 minutes

allow to cool until batter retracts from sides of pan

ganache

½ pound dark chocolate

melt with ½ cup whipping cream until pudding texture

allow to cool, spread

Soak raw cashews overnight, rinse

Add equal volume clean water, blenderize

Chill – dairy-free cream

2 oz. cold coconut milk

6 oz. cold coconut juice

juice of 1 lemon

squirt of agave syrop

8 oz hard ice

blenderize to smooth

Serve cold

Ingredients - cooked lobster meat, onion, garlic, heavy cream, butter, black pepper

Saute thin-sliced onion and garlic in butter

When alliums are brown, add chopped morsels of lobster meat, stir briefly

Add just enough heavy cream to cover lobster

Sprinkle ground black pepper, serve not too hot