Chocolate Cranachan (serves 6)

Cranachan is Scotland's traditional harvest-time pudding but it served us well on our All-English themed dinner.

This blend of heavy and sour cream, Scotch whiskey, toasted oats and toasted hazelnuts and grated chocolate, all served parfait-style in individual goblets are made all the better if you allow the flavors to meld and chill them overnight.

- Chez

• 2 cups coarsely grated bittersweet (not unsweetened) chocolate (about 6 ounces)


• 1 cup hazelnuts, toasted, husked, coarsely chopped (4 1/2 ounces)


• 1/3 cup (packed) golden brown sugar


• 1 cup old-fashioned rolled oats


• 1 3/4 cups chilled heavy whipping cream


• 1/3 cup sour cream


• 3 tablespoons sugar


• 1/3 cup Scotch whisky
  

1. Preheat oven to 350°F. Mix chocolate and brown sugar in medium bowl. Spread oats and hazelnuts out on rimmed baking sheet. Bake until golden brown, stirring occasionally, about 7 minutes. Stir hot oats/nut mixture into chocolate mixture (hot oats/nuts will partially melt chocolate); set aside until chocolate firms, at least 2 hours. (Can be made 1 day ahead. Cover and chill.)

2. Using electric mixer, beat whipping cream, sour cream and sugar in large bowl until cream mixture holds peaks. Fold in whisky.

3. In each of six 10- to 12-ounce goblets, layer 3/4 cup cream mixture and 3/4 cup oat mixture; repeat layering. Top each parfait with 3/4 cup cream mixture and sprinkle with oat mixture. Cover parfaits and chill overnight.

Pumpkin Spice Muffins with Pumpkin Spice Marshmallow Cream (Makes 18-24 muffins)

Since none of our dinner items meet the minimum qualifications for considerations for a star (they already won), Chez opted to do a little something for our breakfast… that was a good call! Give these a try!

- Chez


MUFFINS
1 pkg spice cake mix
1/2 c water
1/2 c vegetable oil
4 eggs
1 c canned pumpkin (not pie mix)
1 tsp pumpkin pie spices
1/2 c chopped nuts (I used walnuts)
1/4 c raisins
1/4 c dried cranberries
1/2 c shredded coconut

MARSHMALLOW CREAM
2 tsp hot water
1/4 tsp salt
1 jar(s) marshmallow creme (7 oz)
1/2 c shortening
1/3 c confectioners' sugar
1 tsp vanilla extract
1 tsp pumpkin pie spices

Preheat oven to 350F.

In a bowl, add your nuts, coconut, cranberries & raisins. Cut off the top of cake mix and add 2 tbls of cake mix to your ingredients. Stir thoroughly to make sure all ingredients are coated. This will ensure even distribution to your muffins.

In your stand up mixer, or using a hand mixer and a bowl, add your cake mix. Add the rest of ingredients. Mix for 2-3 minutes.

Fold in your nut mixture.Spray muffin tins with non stick cooking spray. (You can omit this step if you are using paper muffin tin/cup cake liners.)

Using a 1/4 c measure scoop batter into muffin tins. Bake for 15-19 minutes, (mine took 16).

Meanwhile, as muffins are baking, you can start on your spiced marshmallow cream.

In a small bowl, combine hot water and salt. Nuke for 30 seconds till all salt is disolved.

Using your mixer, beat the marshmallow creme, shortening, confectioners' sugar and vanilla until light and fluffy. Add the salt mixture and beat for 1 more minute.

Remove muffins from oven. Let rest on cookie rack for 1-2 minutes, then remove from tins and let them cool thoroughly.

‘Frost’ muffins with marshmallow cream mixture.

3-Cheese, Mushroom and Spinach Calzone (serves 2) with Sun/Roasted Marinara (makes about 3 cups)

A super meal for Chez' Super Bowl dining experience... that is what we enjoyed on February 5th and regardless of how the game went, the food was at its finest.

We went with an easy to prepare 3-Cheese, Spinach and Crimini Mushroom Calzone along with a killer marinara made from both sun-dried as well as fire-roasted tomatoes. This one is a superb addition to the Chez' Recipe Book and should be added to yours as well.

- Chez


3-Cheese, Mushroom and Spinach Calzone (serves 2)

• 1 tablespoon olive oil plus additional for brushing



• 8-ounce package sliced crimini (baby bella) mushrooms



• 3/4 teaspoon fennel seeds



• 2 garlic cloves, minced



• 1/2 teaspoon dried oregano



• 4 cups (packed) baby spinach



• All purpose flour (for sprinkling)



• 1 13.8-ounce tube refrigerated pizza dough



• 3 tablespoons grated Parmesan cheese, plus additional for sprinkling on finished calzone



• 1 cup grated Fontina cheese



• 1/4 cup whole-milk ricotta cheese



• 1/4 teaspoon dried crushed red pepper
  

Preparation
Preheat oven to 425°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and fennel seeds; sauté until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.

Line rimless baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15 x 10-inch rectangle. Sprinkle Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with Fontina, then mushroom mixture, distributing evenly. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.

Bake calzone until puffed and brown, about 18 minutes. Brush with oil, top with additional Parmesan and serve.

Sun/Roasted Marinara (makes about 3 cups)

• 6 oz. can tomato paste



• 6.5 oz. jar sun dried tomato pesto



• 14.5 oz. can fire roasted crushed tomatoes



• 3-4 oz. raisins



• 1 cup chianti



• ½ tsp. minced garlic



• ½ tsp. dried oregano



• 3 tablespoons finely sliced fresh basil



• 1 tsp. fennel seeds



• 1 tsp. red pepper flakes

Preparation
Place raisins in in bowl and soak in Chianti for at least 2 hours.
Place raisin/wine mixture in a food processor and pulse until a smooth puree is obtained.
Place raisin-wine mixture in a medium sauce pan along with the rest of the ingredients and heat over medium-low heat, stirring constantly, about 5-7 minutes, or until the sauce thickens.
Remove from heat and refrigerate for at least 4 hours. Reheat before serving.