Chocolate Martini Recipe • Festive & Delicious! | Club Foody

 

This is it! We’re only a few days away from the end of the year and like most of us, it’s nice to cheer the new year in with a delicious cocktail! As many of you know, I’m a martini girl and so far I’ve been sharing a few of my favorites like Blood Orange, Dirty Dry, Appletini, Chocolate Grasshopper and Limoncello.
 
Another one I really enjoy is Chocolate Martini! It can be enjoyed anytime but more so after dinner just like the Grasshopper Martini minus the extra calories although there’s not many cocktails without them! It takes 5 minutes and you’ve got yourself a nice drink to sip.
 
What I like about this drink is you can have it as is or dress it up a little. As many out there like to pour chocolate syrup in the glass, the true classic one comes without. Nonetheless, nothing is stopping you from adding some. I like to garnish the rim with color using sanding sugar. Obviously during the Holidays, green and red are the chosen colors while other times – i.e. Easter – I use white chocolate around the rim and place a small chocolate bunny in the drink… hey, who told you we can’t have fun with our drinks!
 
One thing I always do with a Chocolate Martini is to wet the rim with an orange or mandarin slice – c’mon, you know chocolate and orange go perfectly together! From there, depending on the occasion, I garnish the rim accordingly.
 
You might go out to a club, restaurant, private party or other public events to celebrate the New Year. David and I have decided to stay home this year but it doesn’t matter what anyone is doing, a Chocolate Martini is an amazing cocktail to cheer in 2023. Like I always say – “drink responsibly!”. Before I turn the page on this year, here are a few more Holiday drinks to enjoy; Mistletoe Kiss, Holiday Punch, Homemade Holiday Eggnog, and Mulled Cider • Slow Cooker
Cheers!
 
Check out these other tasty cocktail recipes…
– Spanish Coffee
– Peach Bellini
– Hot Toddy
– Spanish Sangria
– Shamrock Shake Copycat
– Golden Sunset
– Vodka Yummmosa
and for even more alcoholic & non-alcoholic beverage recipes, click on this link… Recipe Category • Beverages

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/chocolate-martini/

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Arroz con Gambas Recipe • Shrimp Paella | Club Foody

As the celebrations go on and the New Year is around the corner, many might entertain friends and family before 2023! After a crazy December with all the shopping, the running around, putting up the decorations, cleaning, wrapping gifts, cooking and baking, you probably want a great uncomplicated dish packed with flavor while having an elegant flair! I’ve got what you’re looking for…
 
Arroz con Gambas is another amazing paella recipe to serve your guests! It’s easy to prepare, it takes about 45 minutes with little attention and it’s so delicious! This is a gorgeous colorful meal to enjoy during the Holidays or for any special occasion! Making paella isn’t complicated. Besides this one, I’ve already posted a couple of them; my Spanish Paella and Paella de Marisco!
 
The secret of making a good one is to have the proper cooking vessel as well as the right ingredients. Let’s start with the pan… Carbon steel is the traditional material for paella pans as it distributes the heat evenly. If Santa didn’t get your Paellera this year, the next best thing to use is a large shallow skillet.
 
When it comes to the ingredients, bomba rice is “THE” rice to use! The reason this type of rice is the chosen one is because it absorbs the liquids and flavors while expanding to almost 3 times its size without getting mushy! Perhaps 15 years ago it was harder to get this type of short grain rice but with on-line shopping and all the specialty stores around, I’m positive this isn’t an issue anymore plus paellas are getting more popular than ever!
 
Another alternative would be Arborio but it’s starchy. It’s the prefect rice for making risotto! However, many chefs claim that when cooked properly, it should be a good replacement. Another one that is probably harder to find is calasparra. I used it once in my life after a friend of mine came back from Spain – I never found it since but if you do, here’s a great substitute!
 
To make this incredible Arroz con Gambas, I like to soak my saffron threads in white wine. You can use water or broth but you’re making a paella so if alcohol is not an issue, I highly suggest you go for the wine… and don’t forget to pour yourself a glass while you’re at it!
 
It’s the Holidays and like anyone else, I need a little break so I use a can of diced tomatoes but if you prefer to use fresh, use 5 whole tomatoes. You’ll have to peel the skin first by blanching them and then chop or dice them. Same with roasted red peppers – I use a jar but feel free to roast one in the oven, then seed and chop it.
 
Now I want to talk about the big elephant in the room… soccarat!
 
For those of you who don’t know what this is, it’s the toasted, savory crunchy crust that is formed at the bottom of the rice. Apparently when achieved, this is an indication of a perfect paella! I had it a couple of times back in the 80s’ when I was living in Montréal and honestly, I never cared for it! I might insult the Spaniards but I don’t think there’s anything fantastic about having crunchy rice at the bottom of the paellera. To me, the grain should be nice and plump and not hard and crispy!
 
Can I make “soccarat”? Yes, I did a few years ago and it was a big mistake! None of my guests enjoyed it. If you want your “soccarat”, make sure to stop stirring, shake the pan if you have to and at the end of cooking, increase the heat. Be very attentive because as soon as you start smelling the toasted rice, it’s done!
 
Soccarat or not, this Arroz con Gambas is the perfect dish to serve during the Holidays or any other celebration! It’s colorful, delicious and also easy to make! Want to serve something different for New Year’s? This is the dish you’re looking for…
Bon Appétit!
 
Here are more incredible saefood recipes for you to try…
– Bouillabaisse à la Marseillaise
– Fettuccine alle Vongole – Clam Fettuccine
– Lobster Newberg
– Escargot con Funghi in Vol-au-vent
– Coquilles St Jacques
– Sautéed Scallops with Beurre Blanc
– Shrimp Martini with Robuchon Mashed Potatoes
and for even more seafood recipes, click on this link… Recipe Category • Seafood & Fish

For ingredient amounts, directions and  much more, visit https://clubfoody.com/cf-recipes/arroz-con-gambas/

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Mendiants Recipe • A Great Holiday Confection! | Club Foody

 

These last 4 ½ months have been ridiculously challenging for me! Without going into details, I’m running super late for the Holidays – first time ever – and I’m sure I’m not the only one, right! When things are out of your control and there might not be enough time to get ready for the Holidays, there’s hope! This is when extremely quick and easy recipes really, really come in handy like this featured one… Mendiants!
 
Mendiants are a French confection that are simply made of melted dark chocolate, formed into little disks and decorated with whatever you have on hand. In the video, I use coconut flakers, gold dust, cranberries, pistachios, candied citrus peels, pepitas, rose pedals and fleur de sel which this last one is totally a must have! By adding a tiny bit of this fine salt, it simply wraps this festive snack up so beautifully! Whichever you chose, prep your toppings before melting the chocolate and set them aside.
 
The technique to melt chocolate perfectly is easy. Dark chocolate is the best for this recipe because it will melt faster than white or milk chocolate. Also, anything less than 72% is too sweet for this recipe. Can you still use white chocolate for a nice contrast? Of course, but keep in mind that its consistency is thicker therefore it will take longer to melt and for preventing from burning, you’ll have to stir constantly – a lot of work if you don’t have much time!
 
A bain-marie is used which is the same ol’ thing as a double boiler. The most important thing is to make sure the water in the saucepan doesn’t touch the bottom of the bowl that is placed over top. Just a drop of water can turn the chocolate to a grainy texture which is what “seizing the chocolate” means!
 
As soon as the water starts to simmer, ¾ of the finely chopped chocolate is added to the bowl and then the heat is reduced to medium-low. Stirring often, this step should take 3 to 4 minutes. When it’s all melted, the remaining ¼ of the chocolate is added. It’s stirred until nice and smooth – this will give a nice shine to the chocolate.
 
The famous microwave method… Although it goes super-fast, I find there’s a little margin of error and if it overheats, the chocolate will burn and split. I know the new generation wants everything fast & quick but some things are done nicer when there’s some time involved – you’ll understand that later in life… we all do!
 
When melted and without waiting any longer, the little disks have to be formed by spooning some chocolate on parchment paper or silicone mat and spread out with the back of a spoon – I like to use my macaron mat… it’s easier, faster and more precise! When this is done, the toppings have to be placed on top. As the chocolate cools off, it’ll get harder and the toppings won’t stick to the surface. Don’t panic, you should have a good 10 minutes to decorate them but work quickly. This is why the toppings have to be ready before melting the chocolate. At the end, you should have about 3 dozen of these cute little guys – every ounce of chocolate should give you about 2 to 3 mendiants.
 
They are one of the quickest and easiest confections you can make besides my Spicy Holiday Chocolate Bark – they’re almost the same thing! If you’re running out of time and are looking for a tasty treat, this recipe is sure to be a Holiday favorite at your house…
Bon Appétit!
 
Check out these other delicious festive recipes…
– Oliebollen
– Christmas Stollen
– Thumbprint Cookies
– Chocolate Rum Snowballs
– Biscotti
– Holiday Fruitcake
– Spicy Gingerbread Cookies
and for even more International recipes, click on this link… Recipe Category • Holidays & Events

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/mendiants/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

Scallops and Roasted Chestnut Soup Recipe | Club Foody

 

During the Holidays, we entertain a lot and I like to serve semi-formal dinners which most of the time, is a 6-course meal. There’s hors d’oeuvres, soup, appetizer, salad, main course and dessert. When it comes to soup, I’m very picky… I want something elegant. It can be a nice Lobster Bisque, French Onion Soup Gratinée, Cream of Mushroom, Butternut Squash or this featured one… Scallops and Roasted Chestnut Soup!
 
This recipe which I created years ago is always a hit! It’s so delicious with a nice combination of ingredients. It’s elegant and refined… perfect for the Holidays! Another bonus about this soup is it’s quick and easy to make. From start to finish in just half an hour, you have a gorgeous soup to serve to your guests…
 
I love scallops! These are my top favorites although I won’t say no to lobster, crab, mussels, oysters, clams, escargots, and so on. Scallops are not only considered one of the healthiest seafoods but they’re also so tasty! They’re rich in vitamins and minerals, antioxidants and have a low fat content as well.
 
As soon as I see chestnuts at my supermarket, I think of this Scallops and Roasted Chestnut Soup. This is a favorite during Thanksgiving and all the way to January as long as I can find fresh chestnuts in the stores as they’re an important component for this recipe.
 
Chestnuts are typically available only for a few months during the year; from October to December which put them into the “holiday tradition” category. Cooking with them is awesome! Their sweet nutty flavor gives any savory or sweet dish a lovely taste especially when they’re roasted! If you’ve never prepped fresh chestnuts before, here’s a link to learn how… How to Roast Chestnuts in the Oven
 
Flavorful, elegant and easy to make, this Scallops and Roasted Chestnut Soup is perfect for any special occasion! If you’re hosting a dinner party this month, spoil your foody friends and family members with this delicious soup… they’ll love it!
Bon Appétit!
 
Here are several more incredible soup recipes for you to enjoy…
– West Coast Smoked Salmon Chowder
– Cream of Celery Soup
– Bay Scallop Chowder
– Broccoli Cheddar Soup
– Corn Chowder
– Italian Wedding Soup
– Avgolemono Chicken Soup
and for even more elegant recipes, click on this link… Recipe Category • Elegant Cuisine

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/scallops-and-roasted-chestnut-soup/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

How to Roast Chestnuts in the Oven - Tips & Tricks | Club Foody

 

During the Holidays, I love playing Christmas carols while sipping a glass of eggnog by the fireplace with stockings hanging by the mantle. I’m “old school” and I love traditions! When it comes to food, I have to make certain dishes and sweet treats like Tourtière, Pork Stew with Meatballs ~ Ragoût de Boulettes & Pattes de Cochon, Creton, Duxelles Bruschetta, Cognac Chicken Liver Pâté, Stuffed Dates with Gorgonzola, Panettone, Stollen, Gingerbread Cookies, Biscotti, Yule log, Fruitcake, and so on.
 
There’s a particular nut that I buy year after year so I can use it for soups, salads, pasta, rice, etc. and it’s chestnuts. Because they’re sold during late fall, it makes them a popular holiday treat. Unfortunately, many people have no clue How to Roast Chestnuts in the Oven!
 
These are not your typical nuts! Because of their high-water content, they’re very perishable so as soon as they are brought back from the store, they have to go in the refrigerator immediately until needed. I tend to use them up within a week after I purchase them just like a fruit! Why’s that? After being harvested, more than likely, they will be stored in the open air. As time goes by, they start losing their moisture and slowly dry out. When they finally hit the supermarket shelves, they’ve already been harvested for a while so that’s the reason they perish so fast.
 
Another factor to consider is to chose the right ones at the store. Look for chestnuts without cracks or mold on them. They also have to feel heavier than their actual size. If by accident, you picked some that have cracks or mold, just discard them.
 
They have a bitter flavor when raw so it’s important to know How to Roast Chestnuts in the Oven to enjoy their sweet and buttery taste. They’re similar to a cooked sweet potato. Another way to do it is on a gas stove top or open fire… just like the popular Christmas Song. After being roasted, they have to be used within 48 hours.
 
Prepping them is easy. Score the shells and soak the nuts in lukewarm water for 1 hour to rehydrate them. Later on, place them on a baking sheet and pop them in a 425ºF preheated oven for 20 minutes – some might take a little longer so leave them in for another 10 minutes or so. Transfer the hot roasted nuts in a clean dish towel, wrap them tightly and steam them for 15 minutes before removing the shells. I like to squeeze my towel gently to help crack the shells. Peel them and remove the inner skin exposing the beautiful yellow flesh… that’s all! It’s not complicated but slightly technical!
 
This season, learn How to Roast Chestnuts in the Oven so you can use them in soups, salads, stews, stuffings, pastas, polenta, and desserts. These little guys are not only delicious but are also a powerfood with vitamin C, fiber, potassium, manganese, low in calories, and a fair number of antioxidants. Don’t skip them this year and give them a try!
Bon Appétit!
 
Check out these other great tips & tricks…
– Pomegranate Molasses Dressing
– How to Reheat Mashed Potatoes
– How to Set a Table; Casual to Formal
– Leftover Gravy Solution
– Perfect Whipped Cream Every Time – How to
– Pearl Onions • Easiest Way to Peel
– Remove Tarnish from Silverware in 10 minutes
and for more handy kitchen tips and tricks, click on this link… Recipe Category • Tips & Tricks
 
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

Brie en Croûte Recipe • A Festive Appetizer! | Club Foody

 

After two years living together, David made a comment – “since I met you, I’ve never had so much cheese in my entire life!”. Is it the fact that I’m French or simply because I’m addicted to cheese? The French part won’t help reduce my consumption but truly, I have serious “cheese issues”. I tried many times to break up with cheese but somehow, we always get back together… No wonder friends and family nicknamed me Minnie Mouse, lol!
 
Yes, David is not exaggerating, we do eat a lot of cheese. Cream cheese on a bagel in the morning or Pumpkin & Spice Cream Cheese Muffins, some cheese melted on a sandwich for lunch, a mid-afternoon snack with apple and cheese or Cranberry Cream Cheese Crisp, a lovely cheese sauce for a protein, etc. Desserts are not excluded; Creamy Cheesecake, Cannoli, Cream Cheese Carrot Cake, Tiramisu, and more.
 
During the Holidays or any other special occasion, I find it important to serve an appetizer. If we host a soirée, hors d’oeuvres are a must! Either way, I have a ton of “cheese” recipes as you probably guessed like Saganaki Opa, Coquilles St Jacques, Baked Goat Cheese with Almonds, Clam Casino Spread, Duxelles Bruschetta, Sausalito Smoked Salmon Dip, Stuffed Dates with Gorgonzola, and so on. Another one that I like to serve is my Brie en Croûte!
 
They are many reasons why I like to make it. It’s quick and easy, it’s so delicious plus it’s versatile because it can be served for any occasion. From one event to another, I change my fillings. Another big plus about this recipe is it’s a crowd pleaser… it’s always a hit among my guests!
 
Brie en Croûte is originally from France and the first time I had it was over at my aunt Huguette’s. She was hosting a dinner during Easter and served it as an appetizer along with other dishes. As a cheese addict, I was all over it. When dinner came, I was stuffed to the gills but very happy for this new addition to my folder.
 
I like to use double cream for my Brie en Croûte. From there, I cut it in half and spread some of my Fig Balsamic Jam… it gives a nice nuance to it especially during the Holidays. For Easter, I use raspberry or strawberry jam. Another important component to make this recipe simply incredible is the filling. In the video, I use cranberries along with pistachios. The thing is use what you like according to the event.
 
From there, the wheel is wrapped nicely just like a gift in puff pastry! It’s up to you to decorate the top the way you want to fit the occasion. I never made it for just the two of us because it’s too much but when hosting a dinner or party, this is absolutely perfect…
 
The big “wow” factor of this appetizer is when the first person slices into it! The creamy cheesy lava flows out and then it takes no time for the Brie en Croûte to be devoured! This is a great recipe to add to your folder…
Bon Appétit!
 
Check out these other incredible “cheese” appetizer recipes…
– Spanakopita
– Crab Rangoon
– Grilled Jalapeño Poppers
– Sardine Cups
– Pepper Jack Cheese Sticks
– Six Layer Chip Dip
– Beer Cheese Dip
and for even more appetizer recipes, click on this link… Recipe Category • Appetizers

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/brie-en-croute/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube