Heather’s Birthday Cake! No birthday is complete without a birthday cake!
4 squares of Ghirardelli bittersweet chocolate
2 squares of Ghirardelli semisweet chocolate
3 tablespoons butter
1/4 cup all-purpose flour
1/2 cups confectioners’ sugar
2 large eggs
2 egg yolks
½ teaspoon of vanilla extract
1 tablespoon of orange liquor
1. Preheat oven to 425 degrees F.
2. Grease 3 (6-ounce) custard cups.
3. Melt the chocolates and butter in a double boiler.
4. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur.
5. Divide the batter evenly among the custard cups.
6. Place in the oven and bake for 14 minutes.
Next up for H’s seafood/Mexican inspired birthday dinner we have Mussels with Chorizo.
2 tablespoons olive oil, or extra-virgin olive oil
3 links of Spanish chorizo
3 cloves garlic, minced
2 Roma tomatoes, diced
1/2 onion, sliced thinly
25 mussels, cleaned well
3/4 cup clam juice
3/4 cup white wine
2 tablespoons unsalted butter, chilled
1 loaf French bread, for serving
- Heat a large, deep skillet over medium-high heat. Add the olive oil and chorizo and sauté for about 2 minutes.
- Add the garlic, tomatoes, and onions, and sauté until tender but not too soft, 5 to 8 minutes.
- Add the mussels, and sauté again until the mussels start to pop open.
- Add the clam juice and wine and cover the skillet. Let the mussels steam until they open (approximately 7 – 10 minutes).
- Move the mussels to a serving bowl and leave the liquid behind.
- Add the butter and let the liquid reduce a little bit, approximately 2 – 4 minutes.
- Pour the finished sauce over the mussels and serve with sliced French bread.
Just a few tips:
– If any of the mussels did not open, do not eat, you can toss those.
– For the white wine make sure to use something you would drink. It will make all the difference in the flavor and you don’t use it all for the recipe so pour yourself a glass!
Absolutely delicious! I am going to have to make these at home more often!
Now on to dessert!
I know it has been a long time since I have posted but there have been some major changes in my life. My husband and I moved to the beautiful sea town of Beaufort, SC. When Heather came to visit for her birthday, I knew I had to make something fabulous. Since we live so close to the ocean now I was inspired to prepare a seafood meal with mexican flare, H’s favorite. To start we went to the Port Royal Farmers market and grabbed some fresh ingredients. One of the best local ingredients here in Beaufort is their shrimp. So to start off this birthday dinner we made shrimp ceviche.
1/2 pound of fresh Shrimp
1 lemons, juiced
1 limes, juiced
1/2 orange pepper, finely diced
1/2 green pepper, finely diced
1/2 yellow pepper, finely diced
1/2 red onion, finely diced
1 jalapenos, seeded and finely diced
1/4 cup whole cilantro leaves
1/4 cup whole parsley leaves
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
- Peel and devein shrimp. Cut shrimp into small pieces.
- Cover the shrimp with the fresh lemon and lime juice. Make sure all shrimp are fully covered. Let sit for at least 2 hours, until shrimp are nice and pink.
- Mix all ingredients in a small bowl.
- Serve with tortilla chips or crunchy French bread.
- You can either serve the ceviche in a bowl or to make it fancy you can put it in a shot glass with a tortilla strip for a cocktail party.
On to the next course!