This week I am so excited to share with you all a collaboration I have done with another local Phoenix food blogger, Jillian from Simple, Sassy and Scrumptious. We came together to highlight a favorite recipe from each other of our collections that are simple to prepare, but definitely have the WOW factor. What better time to release this collaboration than for Valentine’s Day. This Valentine’s menu, a collaboration with Simple Sassy and Scrumptious will certainly impress your loved one!
In less than 30 minutes, both recipes are ready. Yes, you heard me right 30 minutes! Let’s start with Jillian sinful Dark Chocolate Ganache Tart.
Jillian’s contribution to this post is simply amazing, sinful and divine. Jillian use of sea salt and caramel adds that indulgent flavor combination to the tart. Chilled chocolate ganache is drizzled with caramel and flaked sea salt. The ultimate salty sweet combination.
My contribution is an amazing, flavorful Prawns Cocktails with Kiwi. The flavors of this cocktail are so crisp and refreshing. The kiwi included in this salad lends a sweetness against the spice of the tabasco. Plus, hello there is Gin in this wonderful concoction!
Jillian and I had so much fun talking, cooking and eating, a great way to spend the afternoon with a friend. We both know you will fall in LOVE with both of these recipes!
Please visit Simple, Sassy and Scrumptious for more fantastic recipes.
Giangi and Jillian
DARK CHOCOLATE SEA SALT CARAMEL TART
1 1/2 cups Oreo cookie crumbs
6 tablespoons butter, melted
1/4 granulated sugar
Dark Chocolate Ganache Filling:
12 oz Quality dark chocolate finely chopped or dark chocolate chips
1 cup heavy whipping cream
4 tablespoons Butter room temperature, cut into small pieces
Caramel ice cream topping for drizzling
Maldon flaked sea salt for sprinkling
Preheat the oven to 350°. Place Oreo cookies in the food processor and process until nice and crumbly.
In a medium mixing bowl combine the Oreo cookie crumbs, melted butter and sugar. stir to combine.
Press firmly into the bottom and sides of a 9″ or 11″ tart pan. Bake for 7-8 minutes. Cool completely in pan.
For the Ganache Filling:
Place dark chocolate chips and butter into a large bowl. In a small saucepan, bring cream just barely to a simmer. Pour over chopped chocolate and cover bowl immediately with plastic wrap. Let stand 5 minutes. Stir with a spatula until combined and smooth.
Pour into cooled tart shell and allow to set overnight at room temperature, of 1-2 hours in the fridge.
Sprinkle with sea salt and drizzle with caramel topping. Serve at room temperature
PRAWNS COCKTAIL WITH KIWI
1/2 pound fresh prawns, peeled, deveined and cooked
3 tablespoons Gin, Rum or Vodka
2 tablespoons mayonnaise
1 tablespoon Crème fraiche or sour cream
1 avocado, peeled and diced
Fresh chives finely chopped, to taste
2 dashes of Tabasco
5-6 Butter Lettuce leaves, washed and shredded
2 kiwis, peeled and sliced
juice of 1/2 lemon
In a large mixing bowl marinate the cooked prawns in the Gin for about 20 minutes.
Mix together the mayonnaise with the crème fraiche, the fresh chives and tabasco. Gently incorporate the marinated prawns and the avocado cubes.
Wash and dry the lettuce leaves. Stack them one in top of the other and roll them together. On a cutting board slice the lettuce roll in fine slices.
In 4 glasses, put one layer of the lettuce, one layer of prawns mayonnaise mixture, one layer of lettuce. Place the thinly sliced kiwis around the lettuce mayonnaise mixture.
Sprinkle with lemon. Keep in the refrigerate until time to serve.