This section includes some of Chef Denice’s favorite recipe’s!
Raspberry Chocolate Chipotle Cake
Makes one 10-inch bundt cake.
6 ounces bittersweet chocolate, broken in pieces
2 cup boiling water
3 ½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
½ teaspoon baking powder
1 teaspoon cinnamon
12 tablespoons (1 ½ sticks) unsalted butter, softened
2 cups sugar
4 eggs
1 ¼ cups raspberry chipotle sauce
2 teaspoons vanilla
Butter and flour a 10-inch bundt pan; tap out all excess flour. Set aside. Preheat oven to 350º.
Place the chocolate in a medium bowl and whisk in the boiling water. Whisk until chocolate is melted and mixture is smooth. Set aside o cool to room temperature.
In a large mixing bowl, combine the flour, baking soda, salt, baking powder and cinnamon. Whisk or shift all the dry ingredients together; set aside.
In the bowl of an electric mixer, cream together the butter and sugar. Once it is creamy and smooth add the eggs one at a time, mixing well between additions and scrap the bowl. Mix until light and fluffy. At low speed blend in the flour mixture in four batches, alternating with the chocolate, begin and end with flour. Don’t forget to stop and scrape down sides of the bowl after each addition. Beat only until the mixture is smooth.
Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a metal skewer inserted in the center comes out clean. Rotate you pan half way thru baking to insure even baking. Cool in the pan on a wire rack for 20 minutes, then unmold onto a cake plate. While cake is still warm you can top it with you favorite chocolate ganache.
Spanish Herbed Carrots
2 lbs carrots, peeled and sliced
4 large cloves of garlic, minced
1 ½ tsp dried oregano
¾ tsp dried cumin
1 tsp dried coriander
¼ tsp crushed red pepper flakes
¼ tsp freshly ground black pepper
1 tsp salt
1 ½ Tbsp sherry wine vinegar
½ c olive oil
Garnish with 2 tsp chopped fresh parsley
Cut carrots bias cut, mix all the dry ingredients together. Whisk the vinegar and oil together. Add the dry ingredients to the oil. Pour all of the mix over the carrots and toss to coat all the carrots.
Heat a skillet over medium-high heat, once the skillet is hot add the carrots and sauté till al dente.
Garnish with chopped parsley.