23 June 2010

Father's Day Dinner

Sunday was Father's Day and I was treated to great company and great food. It was a wonderful evening. I wanted to share the recipe's from the dinner because it was so exceptionally good. The main dish was rosemary pineapple chicken. We got this recipe from a good friend and neighbor Lorie Fleischer. Their was a side of freshly baked focaccia bread and fresh snapped green beans. The focaccia bread we dipped in olive oil and balsamic vineger. I can't stress enough the importance of buying good oil and vineger. We finished the night up with a wonderful Godiva chocolate cake with a cheese cake layer. An all around all star meal!

Rosemary Pineapple Chicken
12 chicken tenderloins
1 T. butter
1 t. salt
1/2 t. minced fresh rosemary
1/2 t. ground fresh ginger
1/2 t. paprika
1/4 t. pepper
1 medium onion, thinly sliced and separated into rings
12 oz. pineapple juice

In a large skillet, brown chicken in butter on both sides. Transfer to a greased 9x13 baking dish. Sprinkle with salt, rosemary, ginger, paprika and pepper. Place onion rings over chicken; pour pineapple juice over chicken. Bake uncovered, at 350 degrees for 30 minutes or until juices run clear. Optionally add fresh pineapple chunks.

Focaccia Bread
1 1/2 cups warm water
1 T. sugar
1 package active dry yeast (2 1/2 t.)
3 1/4 cups all-purpose flour
2 t. salt
1 T. extra virgin olive oil

Olive oil
Kosher salt
Fresh ground pepper

In a small bowl, dissolve sugar in warm water. Sprinkle yeast over mixture and let stand for 10 minutes. In a large bowl, combine flour, salt and yeast mixture. Mix well. Knead dough on floured surface for 10 minutes, adding what is needed of the remaining flour until dough is not sticky. Place dough in a well greased bowl, turn once to coat, then cover and set aside in warm place for 1 - 1 1/2 hours. Sprinkle corn meal on a cookie sheet. Punch the dough down, then stretch out and place on cookie sheet. Drizzle olive oil over dough and spread evenly. Sprinkle on toppings. Make dimples in dough with fingers gently. Let rest for 10 minutes. Bake at 375 for 30 - 35 minutes.

Godiva chocolate cake with a cheese cake layer
Cheesecake Layer:
2 packages (8 ounces each) cream cheese, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, at room temperature
1 bar (1.5 ounces) Godiva Dark Chocolate, coarsely chopped

Chocolate Cake:
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 cup packed dark brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
5 tablespoons butter, melted
1 cup sour cream

Make the cheesecake layer:
Beat together cream cheese and sugar in bowl until smooth, using electric mixer at medium speed. Beat in vanilla extract and egg. Set aside.

Place chocolate in microwave-safe cup. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.

Make the chocolate cake:
Preheat oven to 350°F. Butter 8x2-inch square baking pan. Line bottom of the pan with parchment paper and butter paper.

Mix flour, cocoa powder, brown sugar, baking powder, baking soda and salt in a large mixing bowl.

Combine eggs, melted butter and sour cream and whisk until blended. Add to dry ingredients and mix just until combined. Spread batter into prepared pan.

Spread cream cheese mixture over the chocolate batter. Drizzle with melted chocolate. Bake for 40 to 45 minutes or until top is set and golden and a cake tester inserted in the center of the cake comes out with only a few moist crumbs clinging to it.

Cool in pan on wire rack. When the cake is completely cooled, cut into squares to serve.

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