Bacon Choc Chip Biscotti

 
Yep, we're having a bit of a biscotti brouhaha... this time it's the intriguing:

Bacon Chocolate Chip Biscotti

5 strips bacon
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 cup dark chocolate chips
2+ cups chocolate for dipping

Cook bacon in microwave according to your preferred method (you can also fry it, but that's messier, so why bother?).  Chop or crumble crispy bacon into small pieces.  Set aside.

Whisk flour, baking powder, and salt in medium bowl.  In large bowl or stand mixer, beat butter and sugar until light and fluffy, two or three minutes.  Add eggs one at a time and beat to combine.  Add flour mixture and beat until blended.  Stir in bacon and chocolate chips.  Gather dough in ball and divide in half.  Wrap each half in plastic and refrigerate until firm, 20 to 30 minutes (dough will still be sticky).

Line baking sheet with parchment paper.   Preheat oven to 350ºF.  On floured surface, roll each piece of dough out into a 12 to 14-inch log.  Transfer logs to baking sheet spacing them 3-4 inches apart. Bake until light golden and dry to the touch, about 30 minutes.

Remove baking sheet from oven.  Reduce oven temperature to 300ºF.  Allow logs to cool for 15 minutes.  Transfer logs to cutting board.  Using serrated knife, slice logs on diagonal into 1/2-inch thick slices.  Return slices to baking sheet, standing upright, and bake until dry and golden, 20 to 30 minutes.  Slide biscotti on parchment to a wire rack to cool completely.

Melt dipping chocolate in a wide, shallow bowl, heating in microwave 30 seconds at a time, stirring between, until melted.  Dip bottoms of cooled biscotti into chocolate, allowing excess to drip back into bowl.  Allow to set on wax paper.

You can't really SEE the bacon, but it's in there, and gives a nice slightly smoky complexity that underscores the richness of the chocolate.  In other words: YUM.

Recipe from here.

Orange Pistachio Choc Chip Biscotti

....or whatever you want to call it.  Pistachio orange choc chip.  Chocpistachiochiporange.  I like that better.

Orange Pistachio Chocolate Chip Biscotti

2 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3 eggs
1 tablespoon Grand Marnier or other orange liqueur
1 teaspoon orange extract [optional]
6 tablespoons butter, melted
1 cup dark chocolate chips
3/4 cup chopped pistachios
2 tablespoons orange zest
1 1/2 cups dark chocolate (chips or chopped - for melting/dipping)

Heat oven to 325F.  In a large bowl, whisk together flour, sugar, salt, and baking powder.  Add eggs, orange zest, liqueur and extract (if using) and stir well.  Add melted butter and stir until combined.  Stir in chocolate chips and pistachios.  Use your hands to mix if needed (it'll be sticky).

Turn dough onto lightly floured surface.  Divide dough into three equal portions.  Shape each portion into a 14" log.  Place logs on a baking sheet lined with parchment or Silpat, 3" apart.  Flatten logs slightly until about 1 1/4" wide.

Bake for 30 minutes or until firm and light brown.  Remove from oven and place baking sheet on wire rack; cool for 15 minutes.

Transfer logs to cutting board.  Using a sharp serrated knife, cut each roll on the diagonal in 1/2" slices.  Place slices cut side down back onto lined baking sheet.  Bake for 15-20 minutes or until crisp, golden brown.  Transfer to wire rack and cool completely.

Put chocolate for dipping into a microwave-safe bowl and heat in minute increments at half power, stirring between each time, until melted.  Dip each biscotti into melted chocolate, allowing excess to drip back into the bowl.  Place dipped biscotti on wax paper (choc side down) and allow to set.

Red Wine and Rosemary Marinara Sauce

Red Wine and Rosemary Marinara Sauce

1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
3/4 cup dry red wine
2 tablespoons honey
2 tablespoons dried basil
2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon cracked black pepper
1 teaspoon Worcestershire sauce
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste

Step 1. Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 3 minutes. 

Step 2. Add the rest of the ingredients (wine through tomato paste). Bring to a simmer; cook 20 minutes or until thick. 

Step 3.  Whoops, that's it.  Serve over pasta and drink the rest of that bottle of wine. 

Adapted from a Cooking Light recipe from July 1997.

Cinnamon Spiced Scones

This dough throws together before the oven heats up!  Can't get any easier than that.

Cinnamon Spiced Scones

1 1/2 cups all-purpose flour
1/4 cup granulated sugar, plus more for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
6 tablespoons (3/4 stick) unsalted butter, chilled and cut into cubes
1/2 cup buttermilk, plus more for brushing (buttermilk substitute: 1/2 cup milk + 1/2 tablespoon apple cider vinegar)

Preheat oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat.

In a food processor, combine flour, sugar, baking powder, salt and cinnamon, then pulse to blend. Add butter, scattering it over the flour mixture.  Pulse until the butter is pea-sized, about 6-8 times. Add the buttermilk, then pulse until moist crumbs form, about 6-8 times.

Transfer mixture to a large piece of plastic wrap.  Use the wrap to gather the crumbs together, then press the dough into a 1” thick disc about 5” in diameter. Peel away plastic wrap.  With a sharp knife, cut the disc into 6 wedges.
 

On the prepared baking sheet, arrange scones 1” apart.  Lightly brush each with buttermilk, then sprinkle with sugar (I used a coarse variety for this).  Bake until golden brown, about 16-18 minutes or until a toothpick inserted in the center comes out clean.

Serve with pumpkin butter!
 

 

From here.

How Cookie Butter Conquered the World, Vol. 2: Gelato

My philosophy is that anything that's good on its own is even better in gelato.

 

Cookie Butter Gelato

INGREDIENTS
Plain Base*
1 cup cookie butter (I used Trader Joe's crunchy variety)
1 teaspoon pure vanilla extract
4 tablespoons Frangelico or amaretto (or a blend of both)
1/8 teaspoon xanthan gum (optional)
12 Speculoos bicsuits, crumbled
 
PREPARATION
Make the Plain Base (below), adding the cookie butter as described and chilling as directed.

Whisk into chilled plain base the vanilla extract, Frangelico/amaretto, and xanthan gum (if using).

Pour the mixture into the container of an ice cream machine and churn according to the manufacturer's instructions.  Add the crumbled Speculoos 5 minutes before the churning is completed.  Transfer to an airtight container and freeze for at least 2 hours before serving.

* Plain Base
INGREDIENTS
2 cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cup sugar

PREPARATION

In a heavy-bottom saucepan, combine the milk and cream.  Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth.  Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow.  Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously.   Return the custard to the saucepan and place over low heat.  Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185F.  Do not bring to a boil.

Pour the mixture through a fine-mesh strainer into a clean bowl.  Add the cookie butter and stir until melted and incorporated in.  Let cool to room temperature, stirring every 5 minutes or so.  To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled.  Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.

Pumpkin Butter

Guess what you're getting for Xmas if you know me?  Part of the gallons of pumpkin butter that somehow emerged from two tiny sugar pie pumpkins that I could swear were much smaller than the finished product.  

I roasted and pureed pumpkin for this for the first time to see what it was like.  And it was exactly like a complete pain in the ass, so I think in future I will be happy with canned.  You can do as you please - this will come out great either way.

Pumpkin Butter

8-8.5 cups pumpkin puree (approximately two sugar pie pumpkins if you're mad enough to do your own)

½ cup unfiltered apple cider

¼ cup Calvados or other apple liqueur (optional)

1 cup brown sugar

7-8 tablespoons maple syrup, to taste

2 tablespoons ground cinnamon

1 teaspoon ground nutmeg

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

pinch of salt

Add pureed pumpkin to a large saucepan.  Add the brown sugar, apple cider, Calvados (if using), maple syrup, cinnamon, and nutmeg.  Cover with lid and prop lid ajar.  Over medium-high heat, stir well until completely blended and bring to a low boil.  Reduce to low and cook for about 10 minutes, or until it's as thick as desired.  Keep the lid ajar throughout the cooking process - and be careful as the stuff bubbles and splatters like a boiling mudpot at Yellowstone.  Remove from heat and stir in vanilla, salt, and lemon juice.  Spoon into prepared jars (enough to fill 10 jam-sized jars) and seal according to manufacturer's directions.

Raspberry Marzipan Coffeecake

What do you do on a holiday? Well, make good stuff that's bad for you, of course.

Raspberry Marzipan Coffeecake

Cake

2 cups flour
3/4 cup sugar
1/4 cup butter, softened
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla
1 teaspoon almond extract
1 tablespoon Chambord or other raspberry liqueur
1/2 teaspoon salt
1 egg
3.5-4 ounces almond paste, finely chopped
2 cups fresh raspberries

Streusel

1/3 cup flour
1/4 cup sugar
1/4 cup butter, cold and cut into small pieces
1/3 cup slivered or sliced almonds

Heat oven to 350F.  Grease 9-inch square pan.  In small bowl, mix 1/3 cup flour and 1/4 cup sugar.  Cut in firm butter, using pastry blender until crumbly.  Stir in almonds.  Set aside.

In large bowl (or stand mixer), beat all coffee cake ingredients except almond paste and raspberries on low speed 30 seconds.  Beat on medium speed 2 minutes, scraping bowl occasionally.  Spread half of batter in pan.  Sprinkle with half each of the almond paste, raspberries, and streusel.  Repeat with remaining batter, almond paste, raspberries, and streusel. 

Bake about 60 minutes or until toothpick inserted in centre comes out clean.  Serve warm or cool.

  

South African Lamb and Tomato Stew

This recipe is courtesy of my friend Dries, who makes some fantastic meat and stew dishes. This uses spices I've never tried in a stew, and it is AMAZING.

South African Lamb and Tomato Stew

2 3/4 pounds lamb meat, cut into 1" cubes (beef can be substituted if desired)

3 14-ounce cans crushed tomatoes
3 tablespoons sunflower or olive oil
2 medium onions, peeled and chopped
½ teaspoon ground ginger
½ teaspoon cardamon
1 teaspoon dried coriander seeds
10 black peppercorns
1 1/2 teaspoons dried fennel seeds
1 1/2 teaspoons dried thyme
3 garlic cloves, pressed or finely chopped
Salt and cracked black pepper to taste
1 tablespoon chutney
¾ cup dry white wine

2 russet potatoes, cubed (peeled if desired - I never do)

Take the coriander seeds, peppercorns, fennel seeds, and thyme and crush into small bits (I used an electric coffee grinder for this purpose).  Mix with the ginger and cardamon and set aside.

Preheat oven to 325F.  Heat the oil in a large oven-safe pot.  Brown the meat and then remove from pan and set aside.  Add the onion and saute until translucent.  Add the meat again and stir through. Add the herb/spice mixture and garlic and stir through.  Add the tomatoes; season with salt and pepper to taste.  Place lid on the pot and cook covered for 3-3½ hours.  Add potatoes after pot has been in the oven for two hours.  Check on the dish approximately every 45 minutes to ensure that it still contains enough moisture (If it looks a bit dry, add some water).  At the end of the 3-3½ hours; add the chutney and white wine and cook uncovered for a further ½ hour.

Spicy Tomato Blue Cheese Soup

You can only make tomato soup look so exciting in photos, but it's delightfully flavourful and delish!  This ain't no Campbell's crap.

Spicy Tomato Blue Cheese Soup

2 tablespoons olive oil
1 medium red onion, finely chopped
Kosher salt
4 garlic cloves, sliced
1 28-oz can San Marzano tomatoes, with their juice
1 1/2 cups chicken stock
3/4 cups heavy cream
2 tablespoons sriracha sauce or other chili sauce
2 tablespoons fresh oregano leaves
2 tablespoons fresh basil
1/2 cup soft blue cheese

Heat the olive oil in a 4-quart pot over medium heat.  When the oil is hot, add the onion and a three-fingered pinch of salt and sweat for 2 minutes.  Add the garlic and continue to sweat for 2 more minutes.  Add the tomatoes, their juice, and the stock and bring to a simmer. (you can add a little more salt here too).  Add the cream, sriracha sauce, basil, and oregano and simmer for 45 minutes.

Pour the soup into a blender, add the blue cheese, and blend until smooth, working in batches if needed.

Strain through a fine-mesh strainer into a clean pot, taste, adjust the seasoning if necessary, and reheat to serve.  The soup will keep, covered in the refrigerator, for a few days.

Minutely modified from here.

Mint Chocolate Chip Orgasm. Errrr.... I Mean Cheesecake

I'm a fan of almost mint choc chip anything.  Well, anything that should be mint choc chip-flavoured.  And this is a thing that very much should be mint choc chip.  OH GOD YES!

Mint Chocolate Chip Cheesecake

15 chocolate sandwich cookies (Oreos or similar)
10 Keebler Grasshopper fudge mint cookies (or similar chocolate mint biscuits)
5 tablespoons butter, melted
Three 8-oz. packages cream cheese or Neufchâtel cheese, softened
14-oz. can sweetened condensed milk
3 eggs
1 tablespoon Crème de Menthe
1 teaspoon peppermint extract
½ teaspoon green food colouring
2 cups bittersweet chocolate chips, divided
1 teaspoon flour
1 tablespoon milk

Preheat oven to 300F.  In a food processor, combine the cookies.  Pulse until fine crumbs form.  Add the butter and pulse a few times, just until crumbs become moistened.  Press the cookie crumbs into the bottom of a 9-inch springform pan.  Set aside.  In a large bowl, using a hand-held mixer or in a stand mixer, beat the cream cheese on medium speed until light and fluffy, about 3 minutes.  Add the sweetened condensed milk and mix until just incorporated.  Add the eggs and mix until incorporated. Add the Crème de Menthe, peppermint extract, and food colouring and mix well.  In a small bowl, combine 1 cup of the chocolate chips with the flour.  Stir to coat.  Add the flour-coated chocolate chips to the cream cheese mixture and stir.  Pour the mixture into the prepared springform pan.  Top with ½ cup of chocolate chips.  Place the pan on a baking sheet and bake for one hour.

Remove pan from oven and immediately use a knife to separate the cheesecake from the edge of the pan all the way around.  Let cool.  Refrigerate until chilled, preferably overnight.  Just before serving, in a small bowl, combine ½ cup of the chocolate chips with the milk and microwave on high for 30 seconds.  Stir until smooth.  Microwave in 15-second intervals, if needed, stirring after each interval, until smooth.  Drizzle the melted chocolate over each slice of cheesecake, and serve.

From here.

Cinnamon Snickerdoodle Gelato

I've gone a bit mad with the ice cream lately.  I can't stop making it, or eating it.  I blame summer.

 
Cinnamon Snickerdoodle Gelato

INGREDIENTS
Plain Base*
1 teaspoon cinnamon
1/8 teaspoon pure vanilla extract
4 tablespoons amaretto
1/8 teaspoon xanthan gum (optional)
6-8 snickerdoodle cookies, crumbled (if you want to make your own, there's a good recipe here.)

PREPARATION
Make the Plain Base (below) and chill as directed.

Whisk into chilled plain base the cinnamon, vanilla extract, amaretto, and xanthan gum (if using).

Pour the mixture into the container of an ice cream machine and churn according to the manufacturer's instructions.  Add the crumbled snickerdoodles 5 minutes before the churning is completed.  Transfer to an airtight container and freeze for at least 2 hours before serving.

* Plain Base
INGREDIENTS
2 cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cup sugar

PREPARATION

In a heavy-bottom saucepan, combine the milk and cream.  Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth.  Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow.  Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously.   Return the custard to the saucepan and place over low heat.  Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185F.  Do not bring to a boil.

Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so.  To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled.  Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.

Testimonial

"I can't stop eating Bella's cheese sauce.
http://miscreantsdiner.blogspot.ie/2012 ... spicy.html

I never had cheese sauce before this and now I'm putting it on everything at any meal I can make an excuse. It must be clogging up my arteries.

It's just so quick and easy to make. Five minutes and you're done. I even once...




...




Don't judge me




... I even once made a pot and just ate it out of the pot with a spoon.
"

BWAAAHAAAAHAAAHAA!  If this sauce doesn't lead to world domination, nothing will.

Pistachio Gelato

Homemade pistachio ice cream isn't naturally a garish sea foam green - who knew??  No, it's much more subtle - and a whole lot more flavourful than store-bought.  Make it.  Now!  You'll thank me.

Pistachio Gelato

INGREDIENTS
Plain Base*
1/2 cup shelled roasted pistachios (see below), cooled and ground into a paste/powder in a coffee grinder
another 1/2 cup shelled roasted pistachios
1/8 teaspoon pure almond extract
4 tablespoons amaretto
1/8 teaspoon xanthan gum (optional)

PREPARATION
Make the Plain Base (below) and chill as directed.

In a blender, combine the pistachio paste, almond extract, amaretto, and xanthan gum with half of the base.  Blend until smooth, then whisk into the remaining base.  Pour the mixture into the container of an ice cream machine and churn according to the manufacturer's instructions.  Add the whole pistachios 5 minutes before the churning is completed.  Transfer to an airtight container and freeze for at least 2 hours before serving.

Roasting Nuts

Preheat the oven to 350F.  Spread the nuts on a rimmed baking sheet in a single layer.  Place the baking sheet in the oven, and roast for 10 to 15 minutes, stirring once or twice, until the nuts are fragrant and lightly browned.  Remove from the oven, transfer to a plate, and cool.  Cool completely before using.

  
* Plain Base

INGREDIENTS
2 cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cup sugar

PREPARATION

In a heavy-bottom saucepan, combine the milk and cream.  Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth.  Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow.  Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously.   Return the custard to the saucepan and place over low heat.  Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185F.  Do not bring to a boil.

Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so.  To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled.  Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight. 

Based on the recipe found in The Ciao Bella Book of Gelato & Sorbetto by F.W. Pearce and Danila Zecchin, copyright 2010. Published by Clarkson Potter.

Pineapple-Honey Chicken Kebabs

Or kabobs.  Whatever.

Pineapple-Honey Chicken Kebabs

3 boneless, skinless chicken breasts, rinsed, dried, trimmed of fat and cut into 1-inch pieces

Put chicken in a flat-bottomed bowl or in a sealable plastic bag.

Marinade:
2/3 cup pineapple juice
1/3 cup soy sauce
1/3 cup honey
2 tablespoons apple cider vinegar
3 large garlic cloves, pressed or chopped
2 tablespoons fresh chopped ginger
1 tablespoon chili paste

Whisk together all of the above ingredients.  Pour marinade over chicken and either seal bag or cover bowl with cling film.  Marinate between 2 and 5 hours - the longer the better.

For kebabs:

Pineapple chunks

Red onions, quartered

Red bell pepper chunks

Soak wooden skewers in water for about 20 minutes.  Heat grill.  Chop veg.  Drain chicken, discarding marinade.  Thread chicken, pineapple, and veg on skewers, alternating.  Cook on grill to desired doneness.

Double Chocolate Zucchini Bread

Finally - zucchini bread that tastes NOTHING LIKE ZUCCHINI!  In fact, it tastes EVERYTHING LIKE CHOCOLATE!  And it's easy, using only one bowl, and throws together in about ten minutes.

Double Chocolate Zucchini Bread

2 eggs
1/3 cup agave nectar or sugar
1/2 cup vegetable oil (I use applesauce instead)
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder
1/3 cup Dutch-process cocoa
1 2/3 cups flour
2 to 2 1/2 cups shredded, unpeeled zucchini, gently pressed
1 1/4 cups chocolate chips

Preheat oven to 350F; lightly grease an 8 1/2" x 4 1/2" loaf pan.

In a large mixing bowl, beat the eggs, agave, oil, brown sugar, and vanilla until smooth.  Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.  Stir in the zucchini and chocolate chips.  Pour the batter into the prepared pan.

Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips). Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.  Cool completely before slicing; store well-wrapped, at room temperature.  (I used two smaller pans and reduced baking time to 45 minutes)

Adapted from the good people at King Arthur Flour.

Amaretto Cake with Kirsch Cherries and Whipped Cream

This whole cake is boozified!  I'd wanted to make a cake from scratch with almond paste, but not having any I decided to improvise this time.  I'll revisit this with a different cake recipe at some point, even though the amended boxed version turned out exceedingly well.

Amaretto Cake with Kirsch Cherries and Whipped Cream

I used a special pan which was perfect for this cake but which is by no means mandatory.  It's called a tiara cake pan and was manufactured by Ekco for Duncan Hines many moons ago.  You can often find them in charity shops in the states, which is where I got mine - for 99 cents!  It's a handy specialty pan to have at times.

As you can see, it has an indentation which you can fill with stuff - ideal for this recipe.  But if you just have regular cake pans, you can make something just as beautiful and delicious.

Cake

1 box Betty Crocker Super Moist yellow cake mix
1/2 cup applesauce
3 eggs
1/2 cup ground almonds
1 teaspoon almond extract
4 tablespoons amaretto, divided
(almost) 1 cup almond milk

Put cake mix, eggs, and applesauce in a large mixing bowl or bowl of a stand mixer.  I grind my almonds to a powder in a little Krups coffee grinder - you want them very fine.  Add this to the bowl.  In a measuring cup, put the almond extract and 2 tablespoons of amaretto.  Add almond milk until you have one cup, then add this to the bowl as well.  Mix according to box directions.  Fill whatever pan(s) you're using and bake and cool according to box directions (in using the tiara pan I had mix left over, so I made a smaller regular cake which I froze for use at a later time!)  When cooled, put on the serving plate, brush with another couple of tablespoons of amaretto, and stick in the fridge.

Jam

1 cup chunky cherry preserves

1 tablespoon kirsch

Mix together in a small bowl; keep in fridge until use.

Cream

1 1/2 cups heavy cream

2 tablespoons sugar

2 tablespoons kirsch

Whip ingredients in a stand mixer or with a hand-held mixer until peaks form.

Assembly:  Smear the jam on top.  Smear the whipped cream on top of that.  Sprinkle with sliced almonds.  Add pitted cherries if you like!

Easy Grilled Lemon Chicken

Easy Grilled Lemon Chicken

4 (6 ounce) boneless, skinless chicken breasts, rinsed, trimmed of fat, & patted dry with paper towels
1/2 cup lemon juice
1/2 cup soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon fresh ground black pepper
1 tablespoon rice vinegar
1/2 teaspoon chili oil OR 1/2 teaspoon red pepper flakes - or both if you're insane!

Mix all ingredients (except chicken) in a quart-size sealable plastic bag.  Add chicken and seal.  Let me rephrase that... we're not actually having seal.  I mean seal THE BAG.  Arrange bag so chicken has been coated all over.  Place in refrigerator and let marinate for a minimum of one hour, but no longer than 24 hours - though the longer the better, in my opinion.

Prepare grill, remove chicken from marinade; discard marinade liquid.  Cook chicken to desired doneness, 6-8 minutes per side.  Serve with other yummy stuff.