Tuesday, April 9, 2013

Level 8 bar snacks: Most addictive ever

Chef Chris Leynes at Level 8. Photo © by Judy Wells.
Chef Chris Leynes is diabolical, having produced the most irresistible bar nut mix at Level 8 atop the Hotel Duval in Tallahassee, FL. His other bar fare is great, too, but it was the nut concoction that caught my attention.

Fortunately, the diabolical chef is also generous. Here's his recipe.

Bar Snax Photo © by Judy Wells.

 Level 8 Bar Snax

1 lb. peanuts
1/2 lb. walnuts
1/2 lb. cashews
1 lb. pretzels
1/2 lb. pretzel loaf, sliced (Chris makes his own pretzel loaf but you can substitute miniature Melba rye or other bread)
1/2 cup fresh rosemary
1/3 cup lemon zest
1 lb. butter
1/2 lb. bacon (optional, says Chris, necessary say I)

Melt 1/2 lb. of the butter and brush onto the pretzel loaf or miniature breads and toast.
Zest the lemons and chop the rosemary.
Combine all the ingredients except bacon and toss.
Cook bacon to crisp and chop.
Bake the other mixed ingredients at 350 degrees (F) for 10-14 minutes.
Toss with chopped bacon and serve.

Try to eat just one handful.

NOTE: To read more about Tallahassee and what it has to offer, go to Travel on the Level.

Monday, April 1, 2013

Chocolate lovers' One and Only heaven

If your sweet tooth is asking for better treats than chocolate bunnies, here's the recipe, thanks to the One&Only Capetown, South Africa. (Ingredient amounts have been translated from the metric system.)

Lindt Piccolli Brownie

• 9-10 oz. butter

• 9-10 oz. Lindt "excellence Surfin" chocolate

• scant 2/3 pound super-fine sugar

• 4 Eggs

• 2 tsp. Vanilla extract

• 12 oz. (3/4 lb.) cake flour

• 2 oz (scant) cocoa powder

• 14 oz. Lindt white chocolate, chopped

• scant 1/2 pound Lindt milk chocolate, chopped

1. Set oven to convection and preheat to 320 degrees F

2. Melt butter and dark chocolate in the top half of a double boiler, with water simmering in the lower portion.

3. In a separate bowl, whisk together eggs, sugar and vanilla until foamy.

4. Add the melted butter and chocolate to the egg mixture.

5. Fold in the chopped white chocolate and the flour.

6. Coat pan with a non-stick baking spray and spread the batter evenly in the pan.

7. Top with the chopped milk chocolate pieces.

8. Bake for 20 minutes.

9. Remove from oven. Let cool in pan for approximately 20 minutes. Cut into rectangles, and then turn over onto cooling rack/tray.