Tuesday, February 16, 2010
Monday, February 15, 2010
I felt particularly proud as I entered the gallery. The featured artist is a delightful young woman that I have gotten to know well over the last 12 months. There on the largest wall of the gallery, I found the amazing work of Kristin Goering. Kristin works in Acrylics and is particularly adept in painting both Kansas and Colorado landscapes as well as vibrant florals and still life paintings.
Kristin is one of the happiest people you will ever meet; her beautiful smile and laugh make you want to get to know her. Her happiness is apparent in every one of her paintings!
I am already looking forward to the 28th Annual Art Auction!
Thursday, February 11, 2010
Wednesday, February 10, 2010
3. Meanwhile, set out a wax paper-lined tray and a long-tined dipping fork (or a meat fork, fondue fork, or dinner fork). Put cocoa powder in a medium-sized, deep bowl. To hold tempered chocolate at the proper temperature, place a heating pad (inserted in a heavy plastic bag to protect it from drips) under bowl of tempered chocolate. Turn pad to lowest setting. Lay a kitchen towel over plastic bag and, as you work, adjust the thickness of the towel as needed to keep bottom of bowl just barely warm.
4. To chocolate-coat and dust truffles: Tip bowl so chocolate pools on one side. Dip a chilled ball of ganache into chocolate, turning with fork until completely submerged. Immediately lift truffle, tapping fork against pan side and then scraping it against side to remove excess chocolate. Quickly drop truffle into bowl of cocoa powder, shaking and swirling bowl, until ball is completely coated. Push to one side and let rest a few seconds until chocolate layer begins to set. Shake off excess cocoa powder, reshape truffle into a ball with fingers if necessary, and lay on wax paper-lined tray. Repeat procedure, gently stirring chocolate about every two minutes to maintain even temperature, until all truffles are prepared. Wipe off dipping fork with dry paper towel as chocolate builds up. If chocolate begins to stiffen and set before all the truffles have been dipped, remove towel from heating pad and turn up heat, stirring just until chocolate melts and thins out again but is not warm. Immediately lower heat and replace towel. Recheck for tempered state by inserting a knife in chocolate and timing to see if it sets within 1-1/2 minutes. If not, add about 1/2 ounce more chocolate; gently stir to cool mixture slightly and try again.
5. When all truffles are formed, immediately cover tray with plastic wrap and refrigerate for five minutes only. Immediately remove from refrigerator. Pack airtight and keep in a cool place (but preferably not refrigerated) for up to a week.
6. Note: For a sweeter coating that lends the same dusty look as cocoa powder, combine 1/4 cup unsweetened cocoa powder and 2/3 cup chopped bittersweet (not unsweetened) chocolate in a food processor fitted with a steel blade. Process in on/off pulses until chocolate is finely chopped. Continue processing until mixture is powder fine. Then proceed to chocolate-coat and dust truffles exactly as instructed.
7. Yield: about 1-1/3 pounds, about 35 1-1/4 inch truffles
Sunday, February 7, 2010
Monday, February 1, 2010
Somerset Ridge Vineyard Painters
Come join the celebration
Paola Art Crawl
Saturday, February 6, 2010 6-9pm
I might mention that the restaurant will be closed for dining. They are open Monday through Friday 8am to 2 pm. (I also want to add their soups, sandwiches and salads are heavenly!)
No dining, but there will be appetizers and wine for our guests! Hope to see you there!