Sweet chocolate dessert candies.
1/2 cup whole almonds or hazelnuts, toasted
4 ounces high-quality bittersweet chocolate
1 tablespoon almond pie filling
1/8 teaspoon almond extract
1 tablespoon strong hot coffee
1 tablespoon hazelnut liquer
Chop the almonds in a food processor until coarsely ground. Remove half of the almonds and set aside for coating the truffles. Add the chocolate to the food processor and process until finely ground. Add the almond pie filling and almond extract; process until the mixture begins to come together. With the motor running, add the coffee and the liquer. Process until the mixture thins slightly and becomes smoother. Refrigerate 1 hour to harden slightly.
To roll the truffles, chill your hands by rubbing them with an ice cube or dunking in ice water periodically, and then patting dry. Roll the chocolate mixture into 3/4-inch balls, and then roll in the ground almonds. Place on a waxed-paper-lined tray or plate and refrigerate until ready to serve.
Grilled Red Snapper with Avocado Sauce
2 red snapper fillets, pin bones removed
1/2 cup white wine
2 tablespoons unsalted butter, softened
1 teaspoon paprika
2 tablespoons minced onion
1 tablespoon flour
1/4 teaspoon seasoned salt
1/2 cup hot water
1/4 cup sour cream
1 tablespoon horseradish
1 small ripe avocado, diced
1 lime, quartered, or 2 key limes, halved
1 tablespoon minced fresh cilantro
Combine the fillets and wine in a shallow dish. Marinate in the refrigerator for no more than 30 minutes.
Prepare a hot grill. Remove the snapper from the marinade and pat dry. Rub 1 tablespoon of the butter on both sides of the fillets. Sprinkle with the paprika. Grill 4 to 5 minutes, or until just cooked through.
Alternatively, set a large skillet over medium heat and add the butter. Cook the fish until golden brown on each side, turning once.
To make the sauce, place a large skillet over medium-high heat and add the remaining tablespoon of butter. Sauté the onion until translucent. Whisk in the flour and salt, and cook until the flour begins to turn a very light brown. Whisk in the hot water, stirring constantly to dissolve any lumps.
Remove the skillet from the heat. Stir in the sour cream, horseradish, and avocado. Reduce the heat to low, and return the skillet to the burner. Warm until just heated through and then spoon over the fillets. Sprinkle with lime juice and cilantro.
Recipes courtesy of The New InterCourses: An Aphrodisiac Cookbook by Martha Hopkins and Randall Lockridge.