Whisky Pairing:

Enjoy with any single malts in our Nutty/Oaky, Honey/Vanilla, Caramel or Cocoa/Java flavor palates. 

Click here to go to the Flavor Palate chart.

Better With Bacon Brittle

Adapted from recipe by Aida Mollenkamp on Chow.com.

Ingredients

1 Chuao Todasana 74% Cacao Chocolate Bar (link)

Approximately 6 pieces of bacon from Package of Applegate Farms organic uncured Sunday Bacon or other fine brands of bacon

4-5 oz. Lightly Toasted raw unsalted cashews

2 Cups granulated sugar

3/4 cup water

Sprinkling of sea salt

In place of the sugar water, you may use your favorite brittle recipe.  I like this one because it is simple and produces a very clear and vibrant brittle to contrast with the dark chocolate.

Preparation

Cover baking sheet with aluminum foil overlapping all sides or foil turned up to contain the liquid brittle as it sets.  Set aside.

Cook bacon until crisp.  Drain well to remove all residual fat.  Cool and crumble.  Be careful not to make pieces too small.  I used a bacon that does not have a predominate smokiness.

Lightly toast cashews in a 450 degree oven making sure they do not burn.  Cool before using and break into pieces if they are whole.  I used raw and unsalted nuts to control the saltiness of the finished product.

Combine sugar and water in a medium saucepan over high heat until sugar has completely dissolved (2-3 minutes).  Turn the heat down slightly and cook for about 15 minutes.  Swirl occasionally but do not stir.  Remove the pan from the heat when mixture is a deep amber and registers 350 degrees farenheit on a candy thermometer.  Carefully add cashews and bacon bits stirring to combine ingredients.  Pour mixture into center of your baking sheet and very, very lightly sprinkle the sea salt over the top.  Let  brittle sit undisturbed at room tempeature until set (about 30 minutes), then break into large shards before coating with the chocolate.

Note:  If you are using a very salty bacon, you may want to skip the sprinkle of salt on the top.

Cover a second baking sheet in aluminum foil.  Break the Chocolate bar into small pieces to hasten melting.  I use the simple microwave method of cooking in 1 minute increments until chocolate has just barely melted.  Then quickly coat each shard on all sides except for a small portion of exposed brittle.  This gives you a little handle and lets the brittle show through.  Carefully lay each piece on the baking sheet and refrigerate until chocolate has set.

All rights reserved by Sip Smoke Savor, Inc.  We welcome you to link

to this article or reprint our recipe with proper credits to our

website:  www.SipSmokeSavor.com.

Whisky Pairing:

Enjoy with single malts in the Nutty/Oaky, Cocoa/Java, Smoky or Spicy flavor palates. 

Click here to go to the flavor palate chart.

Better With Bacon Chocolate Bark

Inspired by Elizabeth LaBau's Chocolate Bark (About.com)

Ingredients

1 Chuao Todasana 74% Cacao Chocolate Bar (link)

8z. Package of Applegate Farms organic uncured Sunday Bacon or other fine brand of bacon

4 Tbl. of Light Brown Sugar

1-1/2 Tbl. Chili Powder

3/4 to 1 Tsp. Cayenne pepper depending on desired spiciness

Lightly toasted Pecan pieces

Preparation

Preheat oven to 350 degrees and cover baking sheet with aluminum foil. 

To make the spicy bacon:  Blend together well the brown sugar, chili powder & cayenne pepper.  Once thoroughly mixed, empty out onto a flat dish and dredge each piece of bacon being sure to coat each side.  Place sugared bacon on the bacon sheet making sure that pieces do not overlap.  Bake at 350 degrees for 12-15 minutes watching carefully to ensure that bacon does not burn.  When crisp, remove from oven and drain carefully on paper towels to remove excess fat.  Cool before using then break up into pieces.  There will be extra bacon, so just enjoy as is.

Lightly toast the pecan pieces in a 450 degree oven making sure they do not burn.  Cool before using.

Clean and wrap your baking sheet with aluminum foil.

Break Chocolate bar into small pieces to hasten melting.  I used the simple microwave method of cooking in 1 minute increments until chocolate was completely melted.  When ready, pour the chocolate onto the baking sheet and spread to about 1/4" thick.  Work quickly to sprinkle the top with bacon and pecans.  Refrigerate until hardened 20 - 30 minutes.  Break into uneven bark pieces and serve. 

Mine never lasts long enough to store but it should last for some time in the refrigerator in an airtight container.

All rights reserved by Sip Smoke Savor, Inc.  We welcome you

to link to this article or reprint our recipe with proper credit to our website:  www.SipSmokeSavor.com

Chocolate and coffee add a subtle and intriguing twist to this delicious short rib recipe from CookLocal.com.

CookLocal.com's Chocolate &  Coffee Braised Short Ribs

Thanks to Patricia & John for their permission to reprint this savory chocolate recipe on our site.  Their adaptation of short ribs from the Washington Local and Seasonal Cookbook results in a flavorful fall

standard with a twist.  Chocolate and coffee are the secret ingredients which add depth and richness to this dish.

Check out Cooklocal.com, where two passionate Seattle "Locavores" share seasonal recipes using their region's finest produce, seafood and protein.  Delicious recipes and their community spirit make for an interesting blog.  Click here to go to www.cooklocal.com.

Ingredients

Olive oil

4 to 5 lbs beef short ribs

Salt and pepper (see coffee rub for additional flavor)

1 large onion, chopped

1 large red bell pepper, seeded and chopped

1 jalapeno pepper, seeded and chopped

   -  ( Note: I substituted chili en adobo to taste for the jalapeno)

2 cloves garlic, minced

2 Tbsp brown sugar

1 tsp chili powder

1/2 tsp oregano

1 tsp cumin

2 cups strong coffee

1.5 cups chopped tomatoes, with juice or (1) 28 oz can

1 Tbsp tomato paste

1 cup high quality dark chocolate with 70% or higher cacao 

My choice for chocolate was one bar of Chuao's Todasana 74% cacao (minus two squares that I couldn't help sneaking as I cooked).

Coffee Rub by Fred Thompson for Bon Appetit Magazine July 2009 issue:

1 tablespoon freshly ground coffee granules

2 tsp golden brown sugar

2 tsp freshly ground black pepper

1/2 tsp ground coriander

1/2 tsp dried oregano

1/2 tsp fine sea salt

This will make enough to store for other recipes.

Preparation

Rinse short ribs and pat them dry.  Season meat liberally with salt and pepper or try the coffee rub for additional flavor.  I left the coffee rub on for 2 hours before proceeding with the recipe.

When you are ready to cook, chop the onion, bell pepper, garlic and jalapeno or chipotle chilis.

Heat olive oil and brown a few short ribs well on all sides.  Transfer to a plate as you continue browning the rest of the ribs.

Reduce the heat to medium and add more olive oil then onion, bell & jalapeno pepper and cook 5-10 minutes until onions are translucent.  Mix in the garlic and cook for another minute.  If you are using the chipotle en adobo as a substitute for jalapeno put that in the sauce last and carefully add "to taste".

Stir brown sugar, chili powder, oregano and cumin into the vegetable mixture and cook for 5 minutes longer.  Add coffee, chopped tomatoes, and tomato paste and bring the whole mixture to a boil.

Cover the ribs with mixture and braise in 325 degree oven for 1.5 to 2 hours, or until meat is tender.  Just before serving mix in chocolate until melted.  Season with salt and pepper and garnish with cilantro or parsley.

Note:  I cooked my ribs in a crock pot on high for 2.5 hours because they were unusually meaty ribs.  I also stirred the chocolate into the tomato sauce before braising, making sure that it was well integrated before adding the sauce to my ribs.  

Additional note:  This recipe makes plenty of sauce.  Strain off the fat  before serving to ensure a thicker and more visually presentable sauce.

Recommended

Whisky Pairing

Aberlour a'bunadh

Our choice scotch whisky companion for this recipe is Aberlour a'bunadh.  

The Spicy Mayan Chocolate souffle should also pair well with any malt in the orange-sherry flavor collection.

Spicy Maya Chocolate Souffles with Orange Sauce

Adapted from Gourmet December 1998 recipe at epicurious.com.

Ingredients

Makes 6 1-cup ramekins

Butter and sugar to coat six ramekins

3 Signature Spicy Maya Chocolate Bars

6 tablespoons of unsalted butter

2 tablespoons heavy cream

7 eggs separated:  Use 4 yolks and 7 whites

1/4 cup granulated sugar

Pinch of salt

1/4 teaspoon cream of tartar

1-2 Large sweet ripe oranges to make 3/4 cup juice

Preserve rind for orange zest strips

1/2 cup granulated sugar

Preparation

Preheat oven to 375 degrees.  Grease each ramekin with butter and coat lightly with granulated sugar. 

Break chocolate into fine pieces.  Melt butter in a small sauce pan then add cream. Mix until well combined. Remove pan from heat. Stir in chocolate pieces until melted and very smooth.  Transfer mixture to a bowl and stir in the 4 egg yolks.  Set aside to cool.

In another bowl, beat 7 egg whites with cream of tartar and pinch of salt.  When they begin to form stiff peaks, gradually add the 1/4 cup sugar, 

beating until just combined.  Stir a small portion of the egg whites into the chocolate mixture to lighten it.  Gently fold in remaining whites to combine.  Pour mixture evenly into ramekins.  Run tip of a knife around the edges to aid in the rising of the souffles.  At this point ramekins can be baked or loosely covered with plastic wrap and refrigerated for the next day.  Souffles will be more dense and cake-like if not baked immediately, but still delicious and showy even using this "make-ahead" method.  Add 5-10 extra minutes to baking time if refrigerated.

Bake in the bottom third of your oven with a roasting pan filled halfway with water on the shelf beneath your ramekins. Bake at 375 degrees for 20-25 minutes or until souffles are puffed up and cracked at the surface.

Orange sauce may also be made a day ahead or while the souffles are baking.  Remove the skin from 1 to 2 large oranges.  Trim away as much pith as possible and cut skinny, even strips of zest for garnish. Squeeze the juice through a strainer until you have the equivalent of 3/4 cup. 

Place 1/4 cup sugar in a heavy saucepan over moderate heat and leave undisturbed until it begins to melt. Stir occasionally until sugar turns a deep gold color. Add orange zest stirring the mixture until fragrant.  Remove from heat tilting the pan away from you as you carefully pour a portion of the juice into the pan.  Stir vigorously as sugar will want to harden.  Pour more juice and keep stirring vigorously, until you reach a thick smooth sauce consistency (may not need 3/4 cup).   Serve warm or at room temperature.

All rights reserved by Sip Smoke Savor, Inc.  We welcome you to link to this article or reprint our recipe with proper credit to our website:

www.SipSmokeSavor.com.