As one who finds great delight in turning page after page in a cookbook or watching cooking shows, I always review the recipes and decide if I would prepare the recipe as is the first time, or will I add my distinctive touches to it now. The food stylists and the tables set beautifully made the dishes even more appealing.
The following is a recipe I first saw featured on a television cooking show. I prepared the recipe according to the ingredient list and the directions. Holiday Chocolate Bark was an instant hit with my family, all of whom are “chocolate lovers.” Subsequent preparations of the recipe have found me experimenting with the ingredients as the options below illustrate.
In a preheated 400’ oven, I lightly brown ½ cup of slivered almonds that have been spread out in one layer on a pan.
When the almonds are a nice tan color, I remove them from the oven and allow them to cool.
In a double boiler on medium heat, I then melt 3 cups of semi-sweet chocolate morsels, stirring frequently.
When the melted chocolate is smooth, I add the grated rind of a tangerine I stir in 1/2 cup of Craisins and the browned almonds and mix well.
Onto a foil-lined sheet pan, I pour the chocolate mixture and spread it as smooth as I can and then leave the mixture to cool and harden.
Once the bark has hardened, it can be broken into serving size pieces.
Keep in mind this candy/dessert is addictive and should be consumed in small amounts to savor the wonderful flavors that delight the taste buds.
Add a few drops of orange oil. (This item is available at specialty grocery stores)
Use chopped pistachio nuts instead of almonds.
Use chopped dried cherries instead of Craisins.
~ Alan Harvey
O Lord, it is often hard to keep awake when we are so sleepy. Forgive us and all Your disciples who fall asleep when are bidden to pray; Christ’s sake. Amen.