And here we are at the finalé of yet another amazing season of signature concoctions! What an eventful year with my culinary journey mirroring real life; New York to San Francisco. It’s been three years since I started blogging about my cooking and clicking adventures. Unbelievable! Unbelievable, because I am now here with over 100 blog posts, more than 250 recipes, an average of 250 daily page views and thousands of readers all over the world. It started with, like, my mom hitting my site a number of times a day and me clicking pictures with a trusty old point and shoot.
This blog lets me share my love for food and record everything around it…the stories, some lovely memories and my ethnicity. Cliched as it may sound, it all comes down to, you, my readers. You visit week and week to read my posts, praise my photos and try my recipes; I am humbled and very thankful to you for the kind comments and words of encouragement that keep me going.
Enjoy the rest of your summer and see you in the fall. Signing off on a sweet note, with my decadent chocolate-orange ganache tart.
If you like chocolate, you’ll love it with a hint of orange. Simply adding orange zest and juice or an orange-flavored liqueur gives any semi-sweet or dark chocolate a nice zing and a whole new dimension to it’s original flavor. For me, its a match made in heaven! I often make chocolate-orange ganache instead of the regular, plain ganache and drizzle it over ice creams, grilled or chilled fruit and even on cupcakes. This time I tried it in a tart and it was just incredible! It turned out to be a perfect dessert to satisfy my chocoholic sweet tooth – so easy to make and so fun to eat!
1 store bought pie shell
12 oz (1 packet) of dark or semi-sweet chocolate chips (I like Ghirardelli or Trader Joe’s brands)
3/4 cup heavy cream
zest from 1 orange
3-4 tbsp of orange liqueur like Grand Marnier or Triple Sec (If you prefer not to use liqueur, use orange juice instead)
Bake the pie shell in a round tart pan according to package instructions. Remove from the oven and let cool slightly.
Place the chocolate in a heat-proof bowl set over a pan of simmering water. Add the cream, zest, and liqueur and stir constantly until the chocolate is melted and smooth. Pour the chocolate filling in to the prepared crust. Refrigerate for at least 4-5 hours or preferably overnight.
Cut into wedges and serve chilled.