Festive & Foolproof - White Chocolate Orange Truffles (+ Coconut)

Guittard White Chocolate Chips, Photo: NK

There are two kinds of people in this world - the ones that like white chocolate, and the ones that don't. 

To find out who was who, I took a little informal poll at my office. My colleagues are always willing to not only serve as my very own recipe focus group, but also, to sample my cooking and baking and provide useful feedback. They're really a great bunch. I should feed them more! 

Out of six respondents (my oh-so-official poll consisted of me yelling questions over our office cubicles), four people shouted back that they do indeed enjoy white chocolate. This was all the confirmation I needed to try my take on a recipe for white chocolate orange truffles that I'd been eyeing for a while. The result was something just delightful. Of course, the leftover truffles made their way to my office today. I am happy to say that they were a hit!

White Chocolate Orange Truffles With Coconut, Photo: NK

For those of you who, like me, love dessert but don't like baking all that much, candy-making is a great solution. Whether you choose to make chocolate bark or truffles, as we will do today, candies don't require any oven time at all. One of my favorite treats as a little girl was something my grandmother used to call Chocolate Balls. She'd basically mix melted semi-sweet chocolate with condensed milk, roll the mixture into balls, and then dip them various toppings like nuts or powdered sugar. They'd come out just like delicious little truffles and it was all I could do to stop from eating every last one. If I think about it hard enough, I can still taste them. This is one of many good memories from my Mima's kitchen.


I chose to adapt today's recipe because I've always loved the combination of white chocolate and fruit flavors, particularly orange. Did you know white chocolate isn't really chocolate at all? I also had some leftover Bob's Red Mill Unsweetened Coconut that I suspected might make a great addition to both the texture and the look of the truffles. I was hoping these little guys would turn out looking like snowballs and they did! 

In the end, I was very happy with these rich white chocolate truffles featuring a nice dose of bright orange flavor. They taste very much like an orange creamsicle. If you're looking for an easy homemade holiday gift, these sweet little bites could do the job nicely. Requiring only about 5 minutes active time and about an hour to chill, they take almost no effort. Keep them in the freezer and allow them to come to room temperature before serving. As a matter of fact, I think they taste great straight from the freezer too! 

Anyone with a bit of sweet-tooth will love them. As a bonus, they're very versatile; roll out three truffles in gradually larger sizes and create a truffle snowman! Alternately, grab yourself some mini popsicle sticks and turn these into a little handheld frozen candy pops for a kids party. If you aren't a white chocolate fan, this recipe *should* work with dark or milk chocolate chips as well. You could experiment by incorporating nuts or even dried fruits. The possibilities are endless!
Enjoy!

White Chocolate Orange Truffles Rolled In Coconut 
Makes 14-18 Truffles
Adapted from Cooking Classy

Photo: NK

Ingredients:
1/4 Cup Salted Butter
Zest of 1 large Navel Orange
3 Tablespoons Half & Half OR Heavy Cream
1 Cup good quality White Chocolate Chips
(we prefer Guittard)
1/2 teaspoon good quality Orange Extract
1/2 Cup Unsweetened Coconut Flake
Equipment: a fine mesh sieve

Method:
1. Pour the white chocolate chips into a heatproof bowl. Set aside.

2. In a small saucepan over medium low heat, start melting the butter and add the orange zest to it. Once butter has melted, pour in the cream or half and half and whisk gently until incorporated. Turn up the heat to medium and scald the mixture. It should come to a bubble for 30 seconds or so. 

3. Pour the hot butter and cream mixture through a fine mesh sieve over the bowl of white chocolate chips. Using a spoon, press down on the orange zest that collects in the sieve to release more of the natural orange oils. Discard the zest. Let the white chocolate chip and cream mixture rest for a minute before adding the orange extract. Stir vigorously until the chips melt and the mixture is smooth. 

4. Cover the bowl and remove it to the fridge to chill for an hour or more until the mixture is firm and able to be handled. 

5. When ready to assemble truffles, pour coconut flakes into a plate. Scoop out a teaspoonfuls at a time of the chocolate and form it into balls using your hands/palms. Roll the truffles in coconut if you like. 

Store truffles in the fridge for up to a week or in the freezer for about a month. Bring to room temperature before serving (I even like them straight out of the freezer!). 

Fancy 'Cue: Grilled Peaches + Crottin, Walnuts, & Truffle Honey

Pitted Fresh Peaches, Photo: NK  

Stone Fruit. 

Stars of summer. 

Making sweet and savory dishes everywhere that much more sumptuous...

like our Apricot Frangipane Tart
or Stone Fruit, Burrata, Prosciutto & Arugula Salad. 

Today's subject? 

Juicy and ripe Peaches.

Together with just a few other high quality ingredients, these beauties make one striking and simple grill-able side-dish. All in under twenty minutes.

Elegance has never been so easy.

Let's get to work:

Grilled Peaches with Crottin, Walnuts & Truffle Honey

Serves 3-4 as a Side Dish 

Ingredients:

Photo: NK   

3 Medium-sized Ripe Peaches, sliced in half and pitted.

3.5 Ounces Goat Cheese, room temperature (we like Crottin).

1/3 Cup Walnuts, chopped

2 Tablespoons Olive Oil, for brushing

Salt and Pepper

Regular Honey or Truffle Honey, for drizzling

Method:

1. Preheat a gas or charcoal grill. 

2. Brush cut side of each Peach half with Olive Oil and then sprinkle with Salt and Pepper. 

Truffle Honey, Photo: NK 

3. Grill Peaches cut side down for 10-12 minutes on the hot part of the grill. Don't attempt to move them during the cooking or they will stick. They will release more easily once true grill marks appear. When ready to remove Peaches, you may need to help them off just a bit using a metal spatula. You can also grease the grill grates with oil if you prefer.

4. Arrange Peaches on serving plates and spoon about a heaping teaspoon of Goat Cheese into the middle of each Peach half.

5. Sprinkle with chopped Walnuts and a bit more Salt and Pepper. 

6. Finish by adding a few drizzles of Truffle Honey or Regular Honey across each Peach.

Grilled Peaches with Crottin Goat Cheese, Chopped Walnuts, and Truffle Honey, Photo: NK 

7. Serve immediately and enjoy.

Strawberry Pie with Whipped Cream, Photo: NK 

See? 

Even the easiest summer dishes can be absolutely sublime when super-fresh fruits are involved.

Just like this gorgeous Strawberry Pie made by my mom-in-law. 

The recipe, passed down through generations, originated from Sarah Gibbs of Pomeroy, Ohio. 

Delicious and simple never go out of style.

Recipe Roundup - Ideas For Your Fourth of July Feast

It's unnerving how quickly summer flies by. Still, we're looking forward to the second big fete of the season, The Fourth of July. While our celebration will undoubtedly include American favorites like Burgers (we love Pat La Frieda's Short Rib Blend), we'll always throw in a few extra twists to make sure our barbecue is one for the books. Today, we'll round up some of NK's favorite summer party recipes. Most can be made on an outdoor grill or indoor grill pan. Hope this get's your creative juices flowing. Happy Cooking! 

A Hot Dog Less Ordinary - Why not try our Chicago Dogs with all the fixins on the grill? 

Real Chicago Dogs 











Tacos! - Remember our recent Cinco de Mayo Carne Asada post? Well this Skirt-Steak based Taco works great on a grill: 

Tacos Carne Asada













Wings! - The winner and still champion of party foods. In our house, these Old Bay Spiced Buffalo Wings are generally baked, but you can absolutely grill them as well. So. Good. 

Old Bay Buffalo Wings














Sharable Shrimp Ceviche Served with Tortilla Chips is "a good thing." We like to lightly boil our Shrimp so you won't have any raw food worries. Bring this great app if you're attending a party.

Cooked Shrimp Ceviche











Salads with a Spin - Because barbecue Side Salads Should not be humdrum:

Watermelon Salad with Arugula, Ricotta Salata, and Mint Dressing

 AND

Grilled Pineapple Salad with Basil and Cucumber














Vegetarian Pasta Salad - This as good at room temp raw sauce pasta recipe easily morphs into a winning side or main that will please all palates - we love our Vegetarian Friends.  

Whole Wheat Pasta Crudaiola with Arugula, Cherry Tomato, and Ricotta Salata











Indoor Feast on tap for you? Just because you aren't barbecuing doesn't mean you can't have a smashing sit down meal. Here are two of our favorite Summery Seafood Dishes that get raves every time: 

Zuppa di Clams with Savory Crouton

Crab Pasta with Lemon and Chive Butter












And for Dessert?
This super easy, stone-fruit driven Tart comes together quickly with frozen puff pastry. Use it to showcase the season's best produce. 

Easy Apricot Blackberry Frangipane Tart









That'll do it. Keep us posted on your food adventures and we hope you do enjoy our Nation's birthday and all the food it brings. 

Unexpected Summer Salads - The Perfect BBQ Side

Margaritas, My Official Summer Drink, Photo: NK

With Memorial Day behind us, 
Summer is most definitely in full swing. 


Happily, this means barbecues. 


As etiquette dictates, when I am invited to a barbecue, or any party for that matter, I always defer to the wishes of the host in terms of what I am asked to bring.


Goes kinda like this:


Beer? That's easy!


A side dish? Awesome! Plenty of ideas for that. 


Dessert? Ok, baking's not my favorite, but I'll buy you something really delicious. 


Only one barbecue request makes my heart sink: 


Salad. 


I have nothing against salads, and hey, like I said, I'd never ignore the requests of my hosts. But if we're being honest, the green salad (unlike his more popular cousins, cole slaw and macaroni) is always the biggest loser of the barbecue. You've seen him - he's the dish that's coldly passed over as guests rush to pile hunks of meat and corn on the cob on their plates. 


So how do I overcome salad malaise? I always make sure to choose untraditional salads that are both tasty and unexpected. Below are two can't lose salads that always make a splash with kids and grown ups alike. As a bonus, their use of fruit makes them extra light and refreshing. May you have many BBQ invites this summer, and I invite you to join me in my quest to make salads exciting again. 


Watermelon, Arugula and Ricotta Salata Salad with Mint Dressing

Wild Arugula or Rocket, Photo: NK

Adapted from Robert Irvine
Serves 4 to 6


Ingredients:


For the Vinaigrette
2 Tablespoons Champagne Vinegar
2 Tablespoons Lemon Juice
3 Tablespoons chopped Fresh Mint
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Grapeseed Oil




For the Salad
1 large bunch Wild Arugula (Rocket) or Baby Arugula (about 6 oz) washed and dried
1 small Red Onion, sliced very thinly
1 small Seedless Watermelon cut into 1 inch cubes
3 oz. Ricotta Salata or Feta Cheese cut into small uniform cubes


Method:
Vinaigrette should be prepared just before use. It will keep for an hour or two if need be, but definitely dress the salad on site if possible.
To make, add Vinegar, Lemon Juice, Chopped Mint, Salt and Pepper into a blender or mini food processor. Blend. Add the Oil in a slow stream or in several pours. Blend until fully incorporated. Add extra Salt and Pepper to taste if needed. Set aside.

Mint, Photo: NK

Seedless Baby Watermelon, Photo: NK

In a bowl, combine the Arugula and Onion and fold in the Watermelon

Watermelon, Arugula and Onion, Photo: NK

When ready to serve, gently add Vinaigrette in small increments and toss until salad is lightly coated but not soggy. 

Ricotta Salata and Mint Dressing, Ready to Assemble, Photo: NK

 Top with the Ricotta Salata cheese and enjoy! 

Finished Watermelon, Arugula and Ricotta Salata Salad, Photo: NK

Next up, an even easier salad that also uses the best fruit of the season and an unexpected green component - basil!

Grilled Pineapple, Basil and Cucumber Salad

Basil, Photo: NK

Adapted from Martha Stewart

Serves 4

Ingredients:

1/2 a cored Pineapple sliced into 1/3 inch thick rings

1 small Cucumber peeled and cut lengthwise into half, then thinly sliced into half moons

1/2 cup Basil Leaves washed and dried (torn if large)

1 Tablespoon Extra Virgin Olive Oil

1/2 teaspoon Salt

Freshly ground Pepper

Method:

Heat a grill pan or grill over high heat. 

Grill Pineapple rounds for about 2 minutes per side until grill marks appear. Let cool fully.

Pineapple cut into fourths, Photo: NK

Toss Cucumber with Basil leaves in a serving bowl. 

Take cooled Pineapple rounds and cut each into quarters, forming 2 to 3 inch half moons.

Fold in the cold Pineapple to Cucumber and Basil. 

Sprinkle Oil over the mixture, toss, and check for seasoning. 

Serve and enjoy! 

Grilled Pineapple, Basil, and Cucumber Salad with Jerk Chicken Breast, Photo: NK

   

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