Taste and Savor team was in the kitchen on Saturday, creating a luscious
dessert buffet celebration. We love it when we can showcase sweets that are so
tasty, you don’t even know they are better-for-you!
the recipes that we cooked up, one of the hands-down favorites was the
Sugarplums. Because of their dark brown color and their deep rich taste, many
eaters thought they were made with chocolate. Au contraire, Mon Amis! Check out
the recipe below to see that they are tiny balls filled with flavor that are created
with dried fruit and nuts, with just a little Grappa to pull all the yumminess
together. Thanks to my recent trip to South Africa and a wonderful visit to
Dalla Cia I had the perfect Grappa to add to the mix.
know, Grappa is made from the seeds, stems and skins of the grapes – but most
often the Grappa we find in the store is just a mish-mash of different
varieties. It’s simply not true about George’s Dalla Cia Grappa – this is a
smooth, silky combination of Cabernet Sauvignon and Merlot, (could we call it a
Bordeaux Grappa?), that slides down easily – especially with a fun dessert like
the sugarplums.
speaking of chocolate, another fun dessert was one of our most-requested: Chocolate
Bark. But this time we changed it up a bit, by adding toasted whole almonds and
a sprinkle of Espresso Sea Salt. Need I say that one piece was not enough? When
you make your chocolate bark, just make sure to use a really dark chocolate –
over 60%. Check to see that it is not “dutch processed” or processed with
alkali. When the chocolate is manufactured like this, you lose many of the
antioxidants! We used salt from Dean and Deluca, but I think you could easily
create your own by combining finely ground espresso and sea salt in a 1 to 3
else did we serve? Margarita Cupcakes from the Friday Four 080511, Mini Spring
Fruit Cheesecakes 060112 and as take-away, Orange Oatmeal Cookies from the
Taste and Savor Cookbook!
Espresso Sea
Salted Dusted Almond Chocolate Bark
(3.5 OZ) 70 – 90% Dark Chocolate Bars (I like Lindt Chocolate)
Cup Toasted Whole Almonds
TB Espresso Sea Salt
the chocolate over a double boiler, or in the microwave. Pour the melted
chocolate on a piece of parchment paper. Sprinkle the nuts and sea salt over
the chocolate and place in the fridge until the chocolate hardens. Break the
bark into small pieces and serve.
 Cup Pitted Dates
Cup Dried Apricots
 Cup Pitted Prunes
½  Cup Dried Cherries or Cranberries
½  Cup Chopped Toasted Nuts, (Walnuts,
Pecans or Almonds)
Cup Candied Ginger
TBs Lime Zest
TBs Grappa
Cup Raw Sugar
the dried fruit, nuts ginger and zest into the bowl of a food processor.
Process until finely chopped; add the grappa and pulse until combined and you
can shape the mixture into 1” balls.
the balls in the raw sugar and place on a parchment paper lined sheet tray. Let
air-dry until no longer sticky about 2-3 hours.

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