Linnea Rufo, owner of The Chestnut Grille at The Bee & Thistle Inn joins Sonia Baghdady and Desiree Fontaine of Channel 8's Connecticut Style and makes her popular dessert, The Chestnut Grille Chocolate Pate. To make it yourself at home, just follow the recipe at home - or better yet, join us at The Chestnut Grille!
Chestnut Grille Chocolate Pate
Ingredients:
21/2 Cups Heavy Cream
1 1/2 Pounds Bittersweet Chocolate, chopped
¼ Cup Amaretto Liqueur
2 Teaspoons Vanilla Extract
¼ Cup (6 ounces) unsalted butter
Preparation:
Line a standard loaf pan with plastic wrap.
Place cream in double boiler and heat just until small bubbles rise around the edges.
Remove from heat. Add chopped chocolate, stirring until melted and smooth. Add amaretto, vanilla extract and butter to melted chocolate. Stir until combined.
Pour into loaf pan and chill in the refrigerator. When chilled, remove pate from loaf pan and invert on cutting board. Remove plastic wrap and cut into slices.
Candied Rose Petals
Ingredients:
24 Small, colorful, well-formed rose petals
2 egg whites, slightly beaten
1-cup superfine sugar
Preparation:
Brush both sides of the petals with a thin coating of egg white. Sprinkle both sides lightly with superfine sugar and place on a tray sprinkled with additional sugar. Sift a bit more sugar over the top to lightly cover any bare spots. Allow to set overnight at room temperature, and use within a few days
Garnish pate with candied roses, sweet cream and mint - Enjoy!
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