Asparagus Fritter Sticks with Slathernaise
Rich, dark chocolate truffles accompanied by Champagne say romance better than anything! We think this recipe developed by cookbook author and Chef Holly Herrick using Spicy Slatherin’ Sauce combines the perfect zing to snap your love’s heartstrings.
Chef Holly says, “Dark chocolate takes on shades of ancient Aztec cooking with a splash of Slather Brand Foods Spicy Slatherin’ Sauce and a dash of chipotle chile powder. At first sweet with a mildly hot finish, these easy chocolates are perfect for romantic celebrations. And, they can be prepared days in advance, if need be.”
Slathered Chipotle-Spiked Chocolate Truffles
(Makes about 40 truffles)
For the ganache:
1 cup coarsely chopped semi-sweet chocolate
1 cup coarsely chopped dark chocolate
1 cup heavy cream
½ teaspoon ground chipotle chile pepper
2 tablespoons Slather Brand Slatherin’ Sauce Spicy Recipe
For the chocolate dusted finish:
½ cup unsweetened cocoa powder
½ teaspoon ground chipotle chile pepper
To prepare the ganache, combine the semi-sweet and dark chocolates in a medium bowl. Separately, heat the cream in a small skillet over medium high heat until just simmering. Pour the cream over the chocolate. Stir with a wooden spoon or spatula to combine completely. Once combined, stir in the salt, chipotle, and Slather Brand Slatherin’ Sauce Spicy Recipe until incorporated. Cover with plastic wrap and refrigerate until completely set, at least five hours or overnight.
To finish the truffles, sift together the cocoa powder and chipotle chile pepper in a small bowl. Using a teaspoon, dip into the set chocolate ganache and level off the teaspoon. Scoop the chocolate out and roll, between palms, to form small little balls of chocolate. Roll each of these in the cocoa powder and chipotle mixture until completely coated on all sides. Arrange in a single layer and repeat until the ganache is gone. Count on approximately 40 delicious truffles. Refrigerate, covered with plastic, until ready to serve. They will store for several days and up to one week in the refrigerator.
(Makes 30 individual canapés)
Easy and elegant, these ooey, gooey cups of warm, rich cheese are topped with zesty Original Sauce and a crisp layer of crunchy pecans. Prepared phyllo cups make things easy for the home cook, but look so impressive your holiday guests will think you’ve spent hours in the kitchen, when in fact they come together in just minutes.
30 Athens brand (or another similar product) mini-fillo shells (two packages)
1/2 pound best quality Brie cheese, cut into ½” thick cubes
1/2 cup Original Slather Sauce
1/2 cup coarsely chopped pecans
3 tablespoons chopped fresh parsley
Freshly ground black pepper to finish
Preheat oven to 350 degrees F. Arrange the cups on a baking sheet. Place a cube of the prepared cheese into the bottom of each cup. Top each with 1/2 teaspoon of Original Slather Sauce. Top each with 1/2 teaspoon of the chopped pecans. Bake on the middle rack until golden and bubbly, about 8 to 10 minutes. Remove from the oven and cool for about five minutes.
To serve, arrange on a pretty platter, drizzle the cups with the fresh parsley and a dash of freshly ground black pepper. (Note: The pepper is not mandatory, but works out really nicely with the mellow flavor of the cheese and the sweetness of the sauce.) These are best served warm!
- 1/2 C Mayo
- 1+ T Capers
- 1 t Minced Onion
- 1/4 t Garlic Powder
- 1 T Spicy Brown Mustard
- 1/2 T Finely Chopped Parsley
- 1/2 t Sugar
- 1/2 to 1 t Lemon Juice
- 1/8 C Chopped Dill Pickle
- 1/2 t Hot Sauce or (to taste)
- 2 T Slather Brand Slatherin’Sauce® Spicy Recipe
- Mix together and Slather It On®. Makes about 1 Cup.
- 1/4 C Mayo
- 1 T brown Mustard
- 2 T Slather Brand Slatherin’ Sauce® Spicy Recipe
- Hot sauce if desired.
- Mix ingredients
- Spread on your favorite sandwich
Swiss cheese, lettuce, tomato and sliced grilled or blackened chicken on very fresh bread works well. Smashed in a sandwich grill, even better.
1 cup cold water
2/3 cup yellow cornmeal
½ cup all-purpose flour
1/3 cup cornstarch
1 egg, lightly beaten
1 teaspoon baking powder
½ teaspoon salt
Vegetable oil for deep-fat frying
1 pound green, white, and/or purple asparagus, trimmed
1. Place an ovenproof dish in oven. Preheat oven to 200 degrees F. For batter, in a large bowl whisk together the water, cornmeal, flour, cornstarch, egg, baking powder, and salt until well combined. Batter will be lumpy.
2. In a large skillet heat about 1 inch of oil to 350 degrees F. Working with 3 or 4 spears at a time, dip asparagus into batter, letting excess batter drip into dish. Carefully slide coated spears into hot oil. Fry for 3 to 4 minutes, depending on thickness of spears, until golden. Remove with tongs. Place on paper towels to drain, then transfer to baking dish in warm oven while frying remaining spears. Serve with Slathernaise for dipping
Equal parts of your favorite version of Slatherin’ Sauce whisked together with your favorite mayonnaise. We prefer Dukes of course!