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By Root 319 0

Heat stock in a saucepan and bring to a simmer. Heat 1 tablespoon olive oil in a large sauté pan over medium heat, adding onion and sautéing until soft. Add the rice and cook for 1 minute, making sure to stir constantly. Add white wine and cook until completely absorbed. Add 1/2 cup warm vegetable stock and cook until absorbed, stirring constantly. Once all the vegetable stock is absorbed, add another 1/2 cup. Repeat this process until all the stock has been used. Remove from heat and let set, covered, for a few minutes. Take off lid and stir in remaining olive oil. Season with salt.

Heat canola oil in a 1-1/2-quart saucepan to 330 degrees F. Mix together the water, flour, and a pinch of salt. Do not overmix or batter will become greasy. Coat asparagus and chanterelles in batter and fry in the oil to just before browning. Gently lift out with a mesh or slotted spoon and drain on paper towels.

How to Plate: Spoon risotto into four small serving bowls and top with fried asparagus and mushrooms. Top with strips of chives quickly dipped in the frying oil. Place one each of the four serving bowls on one large plate or tray in a tight arrangement to serve as one course.

Chocolate Cake with Chocolate Truffle Molten Center and Gluhwein–Stewed Berries with Spiced Wine

Makes 6 cupcakes

Chocolate Truffle Molten Center

8 ounces bittersweet chocolate

1/4 cup cocoa butter (coconut oil/butter can be used)

2 tablespoons favorite liqueur (optional)

To make the Chocolate Truffle Molten Center: Melt the chocolate in a double boiler or very carefully in the microwave for a few seconds. Once the chocolate is melted, whisk in the cocoa butter until smooth. (If desired, add favorite liqueur now.) Allow the mixture to cool. Use a tablespoon measure to scoop out the chocolate mixture and roll it into a ball. Repeat this process six times. Place truffles on parchment paper, cover, and reserve in the freezer.

Chocolate Cake

1 cup flour

5 tablespoons sugar

3 tablespoons cocoa

3/4 teaspoon baking soda

1/4 teaspoon salt

1/4 vegetable oil

3/4 teaspoon vanilla

2 teaspoons vinegar

5 tablespoons coconut milk

1/4 cup confectioners’ sugar for dusting, approximately

To make the Chocolate Cake: Preheat oven to 425 degrees F. Lightly grease six foil cupcake tins (about 31/4 inch diameter and 1-3/4 inch high) and dust with cocoa.

Sift together the flour, sugar, cocoa, baking soda, and salt. Whisk together the oil, vanilla, vinegar, and coconut milk. Combine mixtures together until smooth.

Pour batter into prepared tins, about 2/3 full. Press the reserved chocolate truffles into the center of the cupcake tins. Bake at 425 degrees F for 15 to 20 minutes. Remove from oven and run a knife between the tin and the cake; turn out onto a tray or plate. Keep warm while making Gluhwein-Stewed Berries; or make berries before the cake and keep warm. However the order, cake should be warm when served.

Gluhwein-Stewed Berries

3 pounds fresh berries (such as blackberries, blueberries, cherries, raspberries, strawberries, etc.)

2 cups Pinot Noir (or similar red wine)

1/2 cup sugar

1 orange peel

1 bay leaf

1 cinnamon stick

1 vanilla bean

2 tablespoons arrowroot, dissolved in 4 tablespoons water

To make the Gluhwein-Stewed Berries: Rinse berries and put aside. In a heavy saucepan over medium heat, combine the wine, sugar, orange peel, bay leaf, cinnamon stick, and vanilla bean, and bring to a boil. Add arrowroot mixture to thicken. Simmer for 2 minutes. Add berries and then set aside to cool.

NOTE: Gluhwein is the German term for mulled wine.

Spiced Wine

6 cups red wine (Pinot Noir or similar wine)

1/2 lemon peel

1 orange peel

1 cinnamon stick

1 clove, crushed

2 peppercorns, crushed

2 cardamon pods

2 ounces Kirschwasser (cherry brandy)

To make the Spiced Wine: Combine the wine, lemon and orange peels, cinnamon stick, clove, peppercorns, and cardamom pods in a saucepan and warm. Do not boil. Add the Kirschwasser and remove from heat.

Garnish

1-1/2 cups fresh assortment of berries for garnish, approximately

6 sprigs