Skip to main content

Food Matters Project: Chocolate-Cherry Panini

By



I'm a little late to the Food Matters Project  party this week. Sorry. Fathers' Day and all that.

Margarita from Let's Cook and Be Friends picked our recipe this week. Click here to read her take on the dish: a chocolate-cherry pancake sandwich and a chocolate-cherry panino. And click here to see what the other creative cookers whipped up (look in the comments section).

After a five stop walking food tour, we definitely didn't need anything else to eat tonight, but after putting the boys to bed, I decided Jake and I could have one more dessert, my version of the chocolate-cherry panini...with some Cognac.


thinly sliced bread, I used an Italian ciabatta
shaved dark chocolate
pitted fresh cherries
butter
ground cardamom

Butter the bread sliced on the "outside." Layer the bread, chocolate, and cherries in a heated pan. Sprinkle with a dash of cardamom. Top with another slice of bread and press down with a pot lid. When the chocolate is softened and the bread crisped, flip over. Press down again with a pot lid until the other side is equally browned. Serve with a side of fresh cherries and a glass of cognac.
Labels:

Comments

  1. Debra EliotseatsJune 18, 2012 at 5:26 AM

    That addition of ground cardamom sounds wonderful!

    ReplyDelete
  2. UnknownJune 18, 2012 at 7:46 AM

    Wow! I love the addition of cardamom! This is one of my favorite spices! :)

    ReplyDelete
  3. Angry AsianJune 18, 2012 at 8:07 AM

    the use of ground cardamon is different, i bet it took the panini to a whole 'nother level.

    ReplyDelete
  4. AnonymousJune 18, 2012 at 1:38 PM

    Love the addition of cardamom - perfect!

    ReplyDelete
  5. LexiJune 18, 2012 at 8:31 PM

    Great adaptation!

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

Homemade Lorna Doone Cookies #SundayFunday

By
Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...
6 comments
Read more

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...
1 comment
Read more