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Chocolate Pots de Creme

4 oz Good quality "bittersweet" chocolate, plus more for shaving. I prefer Scharfenberger

2 cups heavy cream

1/4 cup sugar

2 large egg yolks

1/4 teas. Instant espresso powder

Preheat oven to 350 degrees. Bring a tea pot of water to a boil. Place 6 ramekins into a 9x13 inch baking dish. Put chopped chocolate in a glass bowl. Heat 1 1/2 cups cream and sugar in a saucepan . Whisk until sugar is dissolved. Pour hot cream into chocolate. Add yolks quickly one at a time while whisking until thoroughly combined. Pour mixture into ramekins and place into the oven. Before closing the door, carefully add hot water into the backing dish to create a bain marie. Bake for 25-30 minutes until the custards are just set and jiggle slightly in the middle. Once cooled, cover and place into the refrigerator to set. Whip remaining cream serve atop the pot de crème. Using a microplane or vegetable peeler, shave chocolate and sprinkle over the whipped cream.

Serve with Meadowcroft All She Wrote Dessert Wine.

Coconut Caramel Custard

This dessert couldn't be more simple to make. It's a variation of a recipe I found in Bon Appétit magazine a few years ago and whenever I make it, I get rave reviews.

1 and 1/2 cups whipping cream (divided)

1 cup canned unsweetened coconut milk

6 large egg yolks

1/3 cup sugar

1/4 cup store bought caramel topping

3 tablespoons good dark rum

1 teaspoon vanilla extract

Pinch of salt

Whipped cream to dollop on top and toasted coconut

Preheat oven to 350°F. Place six ramekins in 13x9 baking dish. Heat water in a kettle or small sauce pan. In a large mixing bowl, add 1 cup of the whipping cream and all the remaining ingredients; whisk to blend.Pour mixture evenly into ramekins. Place baking dish into the oven on the middle rack and pull out half way. Pour hot water into baking dish so that it comes halfway up the sides of the ramekins. Bake until the center is just set and the tops are golden brown. Remove the ramekins from the dish and chill uncovered for 2-3 hours. Top with whipped cream and sprinkle with toasted coconut.

Pan Seared Thai Style Salmon with Pineapple Jus

Pan Seared Thai Style Salmon with Pineapple Jus

This is the perfect dish to transition from the warm months of summer to the cool months of fall. And the best part is; it takes no time at all to prepare! Use really fresh curry powder, it makes all the difference.

Pan Seared Thai Style Salmon with Pineapple Jus

Serves 2

1/2 teas. cumin

1/2 teas. coriander

1/2 teas. curry powder

1/2 teas. mustard seeds

1/2 teas. chili powder

1/2 teas. salt

2 salmon fillets with skin

1 cup pineapple juice

1 tbls. unsalted butter

Mix the first 6 ingredients in a bowl to combine. Sprinkle spice mixture over the salmon and press into the fillet for maximum flavor. Heat olive oil in a medium skillet, preferably cast iron, over medium-high heat. When hot, add fillets, flesh side down to create a nice sear.  Resist the urge to poke and prod the salmon, it will pull away nicely from the pan when it's ready to be flipped, about 3-4 minutes.  Cook for another 2-3 minutes or until desired doneness then remove from pan. Cover with aluminum foil to keep warm while you make the sauce. Keeping the heat on, add pineapple juice to deglaze. The juice should bubble and slowly start to reduce and thicken up just slightly. When you're left with 1/2 cup of sauce turn off the heat and add the butter. Swirl around until melted. Plate the salmon and drizzle with sauce. Serve with wilted greens.

Suggested Wine Pairing:

2011 Meadowcroft or Thomas Henry Pinot Noir or 2010  Meadowcroft or Thomas Henry Chardonnay