Ganache For Hot Chocolate and Mochas Recipes

This is the water-based ganache that we use as the foundation for our hot chocolates and mochas . After extensive tests by our training department, we found that using water (rather than milk or cream) to melt the chocolate yielded the most rich and delicious drinks. We’re lucky to have neighbors on both coasts who make chocolate for us; in San Francisco, we use a drinking chocolate made by TCHO, and in New York, we use a single origin dark chocolate made by the Mast Brothers. The type of chocolate you use will affect the strength of the ganache, so you may need to adjust the amount to taste.

Ingredients:

• 3 ounces (85 g) coarsely chopped dark chocolate
• 1/4 cup (2 fl oz / 60 ml) boiling water

Instructions:

1. Put the chocolate in a small bowl or 2-cup glass measuring cup. Pour the boiling water over the chocolate and stir until smooth and the chocolate is melted. If you have an immersion blender, use it to fully emulsify the mixture.
2. The ganache can be stored in an airtight container in the refrigerator for up to 1 week. Reheat gently in a microwave before using.

Ganache For Hot Chocolate and Mochas • Yield: 3 servings
Ingredients:

• 3 ounces (85 g) coarsely chopped dark chocolate
• 1/4 cup (2 fl oz / 60 ml) boiling water

Ganache For Hot Chocolate and Mochas Nutrition Facts:
• Diet:
• Calories: 25.43
• Fat: 36.26
• Carbs: 13.01
• Protein: 6.63
• Cholesterol: 0.85
• Calcium: 6.39
• Sodium: 0.81

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Lobster Cassoulet Recipe Recipes

Ingredients:

• 1 (15.5 ounce) can white navy beans, drained and rinsed
• 1 pound lobster meat, cooked & diced
• 2 cups lobster stock
• 2 carrots, peeled and small diced
• 2 celery ribs, diced
• 1 small fennel bulb, diced
• 2 small onions, diced
• 2 cloves garlic, minced
• 1 (14 ounce) can diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cloves
• 1 tablespoon parsley, chopped
• 1 tablespoon thyme, chopped
• olive oil, for sauteeing

Instructions:

1. In a large pot over medium heat, cook vegetables until translucent, about 5-10 minutes and season with salt and pepper.
2. Add diced tomato, lobster stock, and navy beans. Stir in tomato paste and clove.
3. Simmer for 30 minutes.
4. To finish, fold in lobster and fresh herbs. Adjust seasoning with salt and pepper.

Lobster Cassoulet Recipe • Yield: 6 servings
Ingredients:

• 1 (15.5 ounce) can white navy beans, drained and rinsed
• 1 pound lobster meat, cooked & diced
• 2 cups lobster stock
• 2 carrots, peeled and small diced
• 2 celery ribs, diced
• 1 small fennel bulb, diced
• 2 small onions, diced
• 2 cloves garlic, minced
• 1 (14 ounce) can diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cloves
• 1 tablespoon parsley, chopped
• 1 tablespoon thyme, chopped
• olive oil, for sauteeing

Lobster Cassoulet Recipe Nutrition Facts:
• Diet:
• Calories: 79.03
• Fat: 45.23
• Carbs: 56.92
• Protein: 130.79
• Cholesterol: 196.82
• Calcium: 97.43
• Sodium: 213.38

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Nantucket Lobster Chowder Recipes

Ingredients:

• 1/2 cup butter
• 1/2 cup all-purpose flour
• 8 cups chicken broth
• 1/4 cup Chardonnay
• 2 (3/4-pound) fresh or frozen, thawed lobster tails
• 2 cups fresh corn kernels (about 4 ears)
• 1 pound small red potatoes, cubed
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh tarragon
• 1 cup heavy whipping cream

Nantucket Lobster Chowder • Yield: 12 servings
Ingredients:

• 1/2 cup butter
• 1/2 cup all-purpose flour
• 8 cups chicken broth
• 1/4 cup Chardonnay
• 2 (3/4-pound) fresh or frozen, thawed lobster tails
• 2 cups fresh corn kernels (about 4 ears)
• 1 pound small red potatoes, cubed
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh tarragon
• 1 cup heavy whipping cream

Nantucket Lobster Chowder Nutrition Facts:
• Diet:
• Calories: 216.04
• Fat: 219.26
• Carbs: 122.78
• Protein: 206.46
• Cholesterol: 497.26
• Calcium: 94.01
• Sodium: 291.81

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Grilled Spareribs with Cherry Cola Glaze Recipes

Before using the cherry cola, pour it into a bowl and allow it to stand at room temperature until no longer effervescent, about four hours. Start with a relish platter, then serve the spareribs with the State Fair Potato Salad and corn on the cob. What to drink: Tall glasses of iced tea or frosty mugs of lager.

Ingredients:

• 4 12-ounce cans cherry cola (flat)
• 2 cups cherry jam or preserves
• 2/3 cup Dijon mustard with horseradish
• 3 tablespoons soy sauce
• 2 tablespoons malt vinegar or apple cider vinegar
• 1 tablespoon hot pepper sauce
• 7 1/4 to 7 1/2 pounds well-trimmed pork spareribs

Instructions:

1. Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Transfer glaze to large bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)
2. Position racks in top and bottom thirds of oven and preheat to 325°F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in foil, enclosing completely. Divide foil packets between 2 rimmed baking sheets. Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about 2 hours total. Cool ribs slightly in foil. Pour off any fat from foil packets. (Can be prepared 1 day ahead. Keep covered in foil packets and refrigerate. Let stand at room temperature 1 hour before continuing.)
3. Prepare barbecue (medium-low heat). Cut each rib rack between bones into individual ribs. Set aside 1 cup glaze. Add ribs to bowl with remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total. Serve, passing reserved glaze separately.

Grilled Spareribs with Cherry Cola Glaze • Yield: 6 servings
Ingredients:

• 4 12-ounce cans cherry cola (flat)
• 2 cups cherry jam or preserves
• 2/3 cup Dijon mustard with horseradish
• 3 tablespoons soy sauce
• 2 tablespoons malt vinegar or apple cider vinegar
• 1 tablespoon hot pepper sauce
• 7 1/4 to 7 1/2 pounds well-trimmed pork spareribs

Grilled Spareribs with Cherry Cola Glaze Nutrition Facts:
• Diet:
• Calories: 586.15
• Fat: 789.40
• Carbs: 198.00
• Protein: 531.10
• Cholesterol: 892.06
• Calcium: 78.29
• Sodium: 325.70

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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No-oven pizza Recipes

This superhealthy pizza, from Amanda Gould, is cooked in a frying pan making it the perfect food for camping

Ingredients:

• 225g self-raising flour
• 3 tbsp olive oil, plus extra for frying
• 1 tsp olive oil
• 1 onion, sliced
• 3 garlic cloves, crushed
• 250g pack cherry tomatoes, halved
• 4 tbsp passata
• handful fresh basil leaves, chopped
• 50g cheddar, grated

Instructions:

1. Heat the oil in a frying pan, then add the onion and garlic and cook for 5 mins. Tip in tomatoes and passata, and simmer for 5-10 mins or until the tomatoes are soft. Remove from the heat, stir in the basil, season, then allow to cool.
2. Put the flour into a bowl. Make a well in the centre, add the olive oil then add 6-7 tbsp warm water or enough to make a soft dough. Tip the dough onto a lightly floured surface and roll out to fit a 22cm frying pan or make 2 small ones. Heat a glug of olive oil in the frying pan, then press the dough into the pan and cook over a medium heat for 8-10 mins or until the base is golden.
3. Heat grill to hot. Spread the pizza base with the tomato sauce, scatter on the cheese and grill until it has melted and the base is golden at the edges. Serve immediately.

No-oven pizza • Yield: 4 servings
Ingredients:

• 225g self-raising flour
• 3 tbsp olive oil, plus extra for frying
• 1 tsp olive oil
• 1 onion, sliced
• 3 garlic cloves, crushed
• 250g pack cherry tomatoes, halved
• 4 tbsp passata
• handful fresh basil leaves, chopped
• 50g cheddar, grated

No-oven pizza Nutrition Facts:
• Diet: Balanced
• Calories: 77.63
• Fat: 64.94
• Carbs: 67.48
• Protein: 40.54
• Cholesterol: 17.00
• Calcium: 45.83
• Sodium: 15.17

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Green Smoothie Bowl Recipes

Ingredients:

• A handful baby spinach leaves
• 2 florets broccoli
• 1/2 kiwi, peeled
• 1/2 apple, cored
• 1 tablespoon fat-free Greek yogurt
• 1/4 cup coconut milk
• 6 raspberries
• 4 very thin slices fresh coconut

Green Smoothie Bowl • Yield: 1 servings
Ingredients:

• A handful baby spinach leaves
• 2 florets broccoli
• 1/2 kiwi, peeled
• 1/2 apple, cored
• 1 tablespoon fat-free Greek yogurt
• 1/4 cup coconut milk
• 6 raspberries
• 4 very thin slices fresh coconut

Green Smoothie Bowl Nutrition Facts:
• Diet:
• Calories: 46.83
• Fat: 73.94
• Carbs: 22.92
• Protein: 18.34
• Cholesterol: 0.31
• Calcium: 21.89
• Sodium: 6.36

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Green Grape Tomato Appetizer Recipes

Ingredients:

• 8 ounces Green Grape or other cherry tomatoes
• 2 1/2 ounces chèvre
• fresh-ground pepper

Green Grape Tomato Appetizer • Yield: 20 servings
Ingredients:

• 8 ounces Green Grape or other cherry tomatoes
• 2 1/2 ounces chèvre
• fresh-ground pepper

Green Grape Tomato Appetizer Nutrition Facts:
• Diet: Balanced
• Calories: 17.29
• Fat: 15.33
• Carbs: 13.87
• Protein: 14.85
• Cholesterol: 10.87
• Calcium: 12.59
• Sodium: 13.75

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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