Apricot Brandy Brie

Stonewall Kitchen

Ingredients

1 13.2-ounce Brie round
1/2 cup Stonewall Kitchen Apricot Jam
1/4 cup brandy
French bread toasts
Fresh strawberries
Apple, sliced
Directions

1.Preheat oven to 350 degrees F.
2.Prepare Brie cheese by running a knife around the top of the cheese round 1/4 inch in from the edge, just cutting through the rind. Make cross cuts across the top and remove top rind.
3.Place cheese on a heatproof serving dish and bake 15 minutes or so until the cheese softens.
4.Meanwhile, heat the Apricot Jam in a small saucepan over medium low heat until it bubbles. Turn off heat and add the brandy. Stir until combined. Pour jam over heated Brie.
5.Serve warm with French bread toasts, fresh strawberries and sliced apples.

Baked Apples

Stonewall Kitchen

Ingredients

8 medium sized firm apples, washed, cored, partially peeled at the top (1/3 way down)
2 cups quick oats
1/2 cup brown sugar, packed
1/2 cup dried apricots, diced
1/2 cup dates, pitted, diced
1 teaspoon fresh orange zest
1/2 cup toasted sliced almonds
1 jar Stonewall Kitchen Apple Cranberry Chutney
4 tablespoons cold unsalted butter, cut into small pieces
1 teaspoon fresh lemon juice
2 tablespoons brandy, optional
1 cup apple juice or apple cider
1/2 teaspoon ground cinnamon

Directions

1.Place apples in a baking dish, evenly spaced away from each other.
2.Mix together the oats, brown sugar, Apple Cranberry Chutney, apricots, dates, orange zest, sliced almonds and brandy
3.Add cold unsalted butter pieces and toss well.
4.Stuff apples with mixture
5.Pour apple juice, or cider into baking dish and add cinnamon
6.Cover with lid or foil
7.Bake at 350 degrees for 30 minutes
8.Uncover, baste with liquid, continue to cook until apples are easily pierced with a fork (about 10 minutes)

Maple Chocolate Pudding with Bacon Spoon Recipe

Vosges

Ingredients

5 oz milk chocolate 45% cacao, melted
3 oz heavy whipping cream
2 oz maple syrup – Grade A maple syrup amber
Vanilla bean, sliced in half and seeded (optional)
Bacon, Nueskes apple wood smoked thick cut
1 tbsp Alderwood smoked salt

Directions

1. Preheat oven to 375F. Place parchment paper on a baking sheet and line with bacon.
2. Bake for 40 minutes until golden brown.
3. Boil cream with vanilla bean seeds and pod. Once the boil is reached, turn off the heat and let infuse and cool for 10 minutes. Pour the cream atop the melted milk chocolate.
4. Using a whisk, stir chocolate, cream and maple syrup slowly together to a glossy emulsion.
5. Partially fill vodka shot glass or Riedel "O" glasses or any small cute cups with the warm pudding. Sprinkle with a pinch of smoked salt and place a spear of bacon in the center sticking out from top.
Serve "pudding" warm. Encourage guests to use the bacon as a "spoon" to eat the pudding, nibbling it down as they go. Be sure to serve extra bacon on the side.

More Great Chocolate Recipes

Black Walnut Goat Cheese Crostini

Terrapin Ridge Farms

Ingredients

1 baguette crusty bread sliced into ¾ inch pieces
1 small red onion, halved and sliced
2 Tbsp. butter
Goat cheese 6 oz
2 pears thinly sliced
Black Walnut and Stoneground Mustard Salad Dressing

Directions
Preheat oven to 325 degrees. Melt butter in pan and add red onions. Cook until onions are translucent. Brush Black Walnut and Stoneground Mustard dressing on the bread slices. Gently toss pears with Black Walnut and Stoneground Mustard Dressing. Smear goat cheese over bread slice and top with cooked red onions, then slice of pear. Cook in oven until bread edges are brown. Remove and serve warm. Serve with remaining dressing.

Full Moon Brownies Recipe

Vosges

Ingredients
2 3 oz Bars Black Pearl Exotic Candy Bars
8 oz unsalted butter
3 tbsp cocoa powder
3 eggs
1 cup sugar
1 tbsp vanilla extract
1 tsp salt
1 cup all-purpose flour

Directions
1. Preheat oven to 350 degrees. Butter 8 inch square baking pan, line with parchment paper, then line with 2 pieces of aluminum foil perpendicular to each other so that you can lift the brownie out of the pan with ease after they have been baked.
2. Place chocolate and butter in a medium sized, non-reactive metal bowl and set over simmering water. Stir occasionally and whisk in cocoa powder until smooth, set aside.
3. In a mixing bowl, briefly whisk together eggs, sugar, vanilla and salt for about 30 seconds. Add warm chocolate mixture and then mix in flour just until combined. Be careful not to over mix.
4. Pour batter into prepared pan and cook for 35 minutes.
When finished, let brownies cool for at least 1 hour before removing from pan. Cut into 1 inch squares and share. Brownies can be wrapped in plastic and refrigerated up to 5 days.

Cranberry Horseradish Bacon Dip

Stonewall Kitchen

Ingredients
8 ounces cream cheese, softened
1/3 cup Stonewall Kitchen Cranberry Horseradish Sauce
¼ cup bacon, crumbled
3 Tbsp. scallions, chopped
¼ tsp. salt
Directions

1.Combine all ingredients and mix until uniform.

2.Serve with crackers, pretzels or baguette slices.

Chai Recipe

Laura McInnis

Ingredients

1oz The Republic of Tea Coconut Pu-erh
8 tbsp Sweet Tree Vanilla Coconut Sugar
5 cups Your choice of milk
2 tsp Cardamom

Try it on ice for a refreshing summer drink!