Wish Fulfillment, The Blog

Photo and recipe courtesy of Cookthink

The best thing about truffles is that they look fancy but are easier to make than most other candy! You’ll want to make a batch of these sweets for both your sweetie and yourself when you discover how fast and versatile they can be. This French chocolate is simply a piece of ganache, named after the original delicacy found buried in the ground. To create the naturally irregular shapes of real truffles use a scoop pieces with a small spoon and roll it spontaneously in your palm. You can also experiment with flavoring them with jasmine, vanilla, ginger, cinnamon, or cognac and rolling them in nuts, sprinkles, shaved chocolate, coconut or anything else that strikes you as a good textural contrast. Package them in a sleek box for a delicious gift that will make anyone swoon!

Ingredients

• 1 cup heavy cream
• 3 tablespoons granulated sugar
• 4 tablespoons unsalted butter, cut in 1/2-inch pieces
• 10 ounces semisweet chocolate (best quality possible), grated
• 3 tablespoons coffee liqueur
• 1/2 cup unsweetened cocoa powder
• 2 tablespoons confectioner’s sugar
• 1 1/2 teaspoons instant espresso powder

Directions

Photo courtesy of Peace Love and Chocolate

Valentine’s Day is near, but you don’t have to gorge on Hershey’s to satisfy those chocolate cravings! These chocolate oysters are savory aphrodisiacs that are both healthy and set the mood for a special day with your sweetie! This no-cook treat is easier than ever, relying only on the freshness and tastes of the ingredients. The cocoa nibs, ginger, and green apple lend layers of flavor to the pungent complexity of fresh oysters. Each variety of oyster has its own unique flavor, but these Kumamotos from Northern California are the preferred choice for capturing the essence of the sweet Atlantic ocean.

Ingredients

• 1 teaspoon finely chopped ginger
• 1 teaspoon cocoa nibs
• 4 tablespoons rice wine vinegar
• 1 teaspoon tamari
• 2 Tablespoons olive oil
• 1 teaspoon granny smith apple brunoise
• 1/2 teaspoon sugar

Directions

1. Clean and shuck oysters. Find step by step instructions here.
2. Mix all above ingredients together and let it sit for ten minutes.
3. Spoon onto a perfectly plump and sumptuous oyster and enjoy!

Photo and recipe courtesy of The Food Addicts

Food that evolves and constantly incorporates the ingredients and techniques of different countries – that’s what’s most exciting about fusion cuisine! By this time, we’ve probably all tasted some, whether its California rolls or carne asada fries. The obsession with fusion is here to stay, as more cooks begin to experiment with food from around the world. We’ve been drooling over these Korean bulgogi tacos for some time now – most famously sold from Kogi Korean BBQ Taco Trucks in Los Angeles. How can you go wrong with tender marinated Korean ribs piled upon soft Mexican tacos, with all the fixings? If you’re not in the area, or can’t stand waiting over an hour in those long lines, you can get a taste right from your kitchen!

Ingredients

Marinade

• ½ cup soy sauce
• ½ cup rice wine (sake)
• ½ cup pear juice
• 1/3 cup packed brown sugar
• 1 tsp sesame oil
• 1/3 cup green onions
• 1 tbsp minced garlic
• 1 tsp sesame seeds
• Pepper to taste

• 2 lbs beef short ribs
• Corn tortillas
• Kimchi
• Cilantro
• Lime

Directions

1. Marinate beef short ribs in marinade mixture of all the above ingredients overnight, or up to 2 days
2. Grill until brown on both sides, or put in single layer under broiler until brown.
3. Assemble grilled beef on corn tortillas with kimchi, cilantro, and a squeeze of lime.
4. Don’t hesitate to add more of your favorite taco ingredients like avocado, cabbage, or corn!

Photo and recipe courtesy of Confections of a Foodie Bride

This hearty and nutritious salad is a wonderful appetizer or light meal after months of holiday feasting! It comes from the kitchen of food star Ina Garten, so you know it’s elegant dish that’s still simple to recreate. Pear and blue cheese provide the perfect contrast of sweet and savory, adding layers of rich flavors to the peppery arugula without the addition of heavy, calorific dressing. Walnuts and dried berries make it extra seasonal. A big plate of this, and you’ll feel healthier even if it’s not one of your New Year’s resolutions! Serves 6

Ingredients

• 3 ripe but firm red Anjou pears
• juice of 3 lemons
• 3 oz coarsely crumbled sharp blue cheese
• 1/4 cup dried cranberries
• 1/4 cup walnuts, toasted and chopped
• 1/2 cup apple juice\
• 3 Tbsp Port
• 1/3 cup light brown sugar, packed
• 1/4 cup extra-virgin olive oil
• Arugula
• Black pepper and sea salt

Directions

1. Preheat the oven to 375.
2. Peel the pears and cut in half length-wise. Use a melon baller to remove the cores and seeds. Cut a small slice away from the rounded side of each pair to keep it steady when filling and baking. Toss the pears with lemon juices and arrange them core side up in a baking dish.
3. Toss the blue cheese, cranberries, and walnuts together and divide among the pears. Combine apple juice, port, and brown sugar, whisking together until sugar dissolves. Drizzle over and around the pears. Bake the pears, basting ever 5-10 minutes with the apple-port mixture, until tender (about 40 minutes in my oven). Remove and let cool to warm or room temp.
4. Whisk together the olive oil, lemon juice, and 1/4 cup of the basting liquid. Toss with the arugula and divide among 6 plates. Top each salad with a pear half, season with salt and pepper.