That being said, I'm looking not just to the next big holiday---New Year's Eve, but beyond that to Valentine's Day as well.
The other day I was flipping through some old Gourmet magazines looking for inspiration, and just passing the time, when I ran across a delicious looking recipe for a chocolate tart. I will tell you that I can do a lot of things in the kitchen, but will admit completely that baking is not my strong suit. Never has been. Well anyway, after I made this thing (with just a couple of my own alterations-----sorry, couldn't resist) it was so good I wanted to share the recipe with everyone. It's so rich and decadent, I think it would make a perfect Valentine's Day dessert.
Anyway, here you go:
Chocolate Almond Raspberry Tart (recipe adapted from Gourmet magazine)
Crust:
1 1/4 cups finely ground chocolate graham crackers
6 Tablespoons unsalted butter, melted
Filling:
6 ounces almond paste, crumbled
3 Tablespoons creamy peanut butter
3 Tablespoons brewed coffee
6 ounces bittersweet chocolate (don't exceed 61% cacao) chopped
1/2 cup heavy cream
1 pint fresh raspberries
2 Tablespoons seedless raspberry jam
1/4 cup Cabernet wine
1/2 cup sliced almonds, toasted
Preheat oven to 350F. Combine graham cracker crumbs and butter in a medium bowl. Stir until crumbs are evenly coated and beginning to stick together. Press crumb mixture in thin even layer onto the bottom and up the sides of a 9 inch spring-form pan. Bake crust until set and beginning to crisp, about 15 minutes. Cool crust completely.
Combine almond paste, peanut butter and coffee in a small bowl, and stir until it's become a smooth paste. Spread evenly over crust. Place the chocolate in a medium bowl, and bring cream to a simmer in a saucepan. Pour cream over chocolate, and stir to melt completely (did you know you just made a ganache?). Pour the mixture over the almond-peanut butter layer. Chill tart until chocolate is cold and let, at least 4 hours, and up to 1 day.
When tart is cooled and set. Slice raspberries in half lengthwise, and arrange around the tart. Stir jam and wine in a small pan over low heat until blended and heated through. Brush glaze over berries. Sprinkle almonds around the edge of the tart. Chill uncovered.
Using a small sharp knife, loosen crust from pan sides. Release the springform pan, cut into wedges and serve cold.
Don't forget, "Fresh Fish And Fried Pickles" makes a great holiday gift for the home cook in your family! Go to www.fishnpickles.com and order your signed copy!
