Cinema, Cuisine and Cocktail : "Down With Love"

It happens sometimes: you and your sister circle are all experiencing men troubles. Instead of wallowing, why not get together for a girls night in? And do I have the PERFECT movie and meal for you!!

An homage to the zany romantic comedies of the early 1960s starring Doris Day, Rock Hudson and Tony Randall, Down with Love is hilarious!!

From Wikipedia:

New in New York City, Barbara Novak arrives at Banner House to present her new work Down with Love, a book the intent of which is to free women from love, teach them to enjoy sex without commitment, and to replace the need for a man with things such as chocolate. Following her rules would, she believes, help to give women a boost in the workplace and in the world in general.

A night with the girls for a little sisterhood, laughs (not to mention oogling the very dreamy Ewan McGregor!!) only needs a perfect menu. In honor of the rules of the novel, I've come up with a chocolate-filled menu that is sure to make you forget about your men troubles!

The Menu:
Assorted Sliced Fruit
Chocolate-Hazelnut Panini
Chocolate Bread Pudding
Chocolate Peeptini

Chocolate-Hazelnut Panini

Recipe Courtesy of Country Living

Ingredients

1 loaf(s) Ciabatta 1/2 cup(s) Hazelnut Or Almond Butter
2 tablespoon(s) Honey
1/4 teaspoon(s) Salt
teaspoon(s) Ground Cloves
1 bar(s) (4-ounce) Bittersweet Chocolate
2 tablespoon(s) Butter, melted

Directions

Cut the ciabatta into 5- by 3-inch rectangles and split horizontally.
Stir the hazelnut butter, honey, salt, and cloves together and spread about 1 tablespoon onto each of 4 of the bread rectangles.
Layer with the chocolate and top with remaining bread. Brush with butter and grill in a press until the chocolate melts.
Cut into small triangles and sprinkle each with sea salt to serve.

Chocolate Bread Pudding

Recipe Courtesy of Martha Stewart

Ingredients

1 tablespoon butter, plus more for baking dish
8 slices (8 ounces) cinnamon-raisin bread
2 cups milk
3 ounces semisweet chocolate
2 large eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon confectioners' sugar

Directions

Preheat oven to 350 degrees. Lightly butter an 11-by-7-inch (or 9-inch square) baking dish; set aside. Toast bread (in the oven or toaster) until lightly crisped.
In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes.
Tear bread into large pieces (about 4 or 5 per slice); scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined. Pour over bread.
Bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners' sugar just before serving.

Chocolate Peeptini

Recipe Courtesy of Peep Drinks

Ingredients

2 oz vodka
1/2 oz creme de cacao
1 marshmallow peep
2 tbsp chocolate syrup

Directions

Dunk peep in Fox’s U-Bet brand chocolate syrup. Add ingredients to shaker filled with ice, then pour into martini glass. Add remaining chocolate syrup.

Optional: Before pouring drink into martini glass, wet the rim and invert the glass into a saucer dusted with hot chocolate mix or finely grated dark chocolate.

Yummm! A Creamy Collection of Chocolate Confections!!!

Let's face it, y'all. Chocolate = Goodness and unless you have a severe chocolate allergy (my sympathies!) you know this declaration to be true. There's nothing better than indulging in the sweet taste of chocolate, except maybe perhaps partaking of something chocolaty you've made yourself!! Why not celebrate your toil with a little treat?!?!?



With that in mind, I've assembled some recipes that will make your inner chocoholic say Whoooo Hoooooooo!!!


Toffee Butter Crunch

Recipe courtesy of Better Homes & Gardens

Ingredients

1/2 cup coarsely chopped almonds or pecans, toasted
1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
3/4 cup semisweet chocolate pieces
1/2 cup finely chopped almonds or pecans, toasted

Directions

Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.

Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.

Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).

White Chocolate Truffles

Recipe Courtesy of An Occasional Chocolate

Ingredients

/3 cup heavy whipping cream
1 tsp. fresh grated lemon rind
8 oz. white chocolate, chopped
1 tablespoon unsalted butter
1/2 tsp. vanilla
12 oz. white chocolate, melted for coating

Directions

In medium-size saucepan, heat cream and lemon rind until mixture begins to simmer. Remove from heat, stir in chopped white chocolate. Let stand 5 minutes. Add butter and vanilla, stir until smooth. Refrigerate and cover for 2 hours. Using truffle scoop, scoop mixture onto waxed paper. Roll into balls. Dip into melted white chocolate.

Chill, covered, for at least 2 hours.
Place truffles in a single box, a triple truffle box, or a clear oval box that holds 4 truffles.
Makes 24 truffles

Nonpareils

Recipe Courtesy of Martha Stewart

Ingredients

Makes about 50

8 ounces bittersweet chocolate
1/2 teaspoon pure vegetable shortening
1/4 cup white or colored sugar beads

Directions

Line a baking sheet with parchment paper. In the top of a double boiler or in a heat-proof bowl set over a pan of simmering water, melt the chocolate and shortening, stirring with a rubber spatula until smooth.
Spoon the melted chocolate in nickel-size circles onto prepared baking sheet. Cool for 20 minutes; sprinkle with sugar beads. Let nonpareils harden in a cool place for 4 hours before serving.