Beth Dooley's 'The Northern Heartland Kitchen'

4:40 PM, Dec 5, 2011   |    comments
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GOLDEN VALLEY, Minn. -- Celebrated author and food critic Beth Dooley is out with her latest cookbook - "The Northern Heartland Kitchen" - which offers more than 200 recipes to satisfy seasonal appetites. Dooley shared a few of the recipes on KARE 11 News @4.

CHOCOLATE TRUFFLES

Makes about 20 to 24

8 ounces semisweet or bittersweet chocolate
2 tablespoons unsalted butter
¾ cup heavy cream, at room temperature
¼ cup Grand Marnier
¼ cup unsweetened cocoa powder

In a small saucepan over low heat, melt the chocolate with the butter, stirring constantly to blend. Gradually stir in the cream until the mixture is smooth. Remove the pan from the heat and stir in the Grand Marnier. Turn the chocolate mixture into a low bowl and refrigerate until it is cool and stiff, about 1 hour.

Sift some cocoa powder onto a plate. Line another plate with waxed paper. Use two spoons or your hand to make small balls, about 2 inches in diameter, out of the chocolate mixture and roll them in the cocoa powder. Place the truffles on the waxed paper and serve immediately or place them in an airtight container and refrigerate for up to a day.

CRANBERRY CORDIAL

Makes 1 quart

1 cup fresh cranberries
1 quart vodka
2 tablespoons sugar
Crush the cranberries and put them in a large jar with the vodka and sugar. Cover the jar and let the vodka infuse for 24 hours. Strain out the cranberries and transfer to cordial bottles.

HAZELNUT AND DRIED CHERRY BISCOTTI

Makes about 24 biscotti

1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 cup light brown sugar
2 eggs beaten
1 cup toasted and chopped hazelnuts
¼ cup dried cherries plumped in ½ cup apple cider

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or lightly grease it. Stir together the flour, salt, baking powder and brown sugar. Mix in the eggs, and then fold in the nuts and the cherries along with the remaining cider. The dough will be sticky so flour your hands before shaping the dough into logs about 6 inches long and 1 to 2 inches wide. Space them out on the baking sheet and bake until firm, about 25 minutes. Remove the baking sheet from the oven and reduce the temperature to 275 degrees F.

Allow the biscotti to cool for about 15 minutes, then slice them diagonally into ¾ inch slices and lay the slices on the baking sheet. Return the biscotti to the oven and bake for about 10 minutes. Flip the biscotti and continue baking for an additional until they are golden. 

 

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