Chocolate Molten Cakes with
Alaska Pure Sea Salt and Balsamic Vinegar
4 oz unsalted butter (1 stick)
7 oz bittersweet chocolate, chopped (about 1 3/4 C)
1/2 c granulated sugar
1/4 tsp kosher salt
3 large eggs (room temp)
3 Tbs port wine
1/4 tsp vanilla extract
1 Tbs unbleached all-purpose flour
-Good quality aged balsamic vinegar
-Raspberries or Strawberries for garnish
-Alaska Pure Sea Salt
Preheat oven to 425. Butter six 4 oz. ramekins.
Place ramekins in baking pan with sides at least 2” high
Bring kettle of water to a simmer
Heat chocolate and butter in a heavy saucepan over low heat, stirring until melted, 2 to 3 minutes.
Whisk in sugar and salt until dissolved about 30 seconds. Whisk in eggs until smooth then port wine and vanilla, 30 seconds
Divide batter evenly in buttered ramekins 2/3 full. Lightly sprinkle Alaska Pure Sea Salt on batter. Pour hot simmering water in the pan until it reaches halfway up the ramekins.
Bake until set and dry, 14-16 minutes. Pull from oven and water bath, cool for 2 minutes.
Garnish with berries, drizzle with Balsamic and gently sprinkle Alaska Pure again. Serve warm. Enjoy!
Olive Oil Poached Shrimp over Pasta
with Alaska Pure Alder Smoked Salt
8 oz-1/2 box capellini
1 pound uncooked large shrimp, peeled (spot prawns if available)
1 1/2 Tbs Fresh thyme leaves + several sprigs for garnish
1 Tbs Chopped tarragon leaves + several whole leaves for garnish
1 zest of large lemon
1 Tbs fresh lemon juice
1 Tbs minced garlic
1/4 tsp chili flakes (more if you like)
1/2 C dry white wine + extra for sipping
1-1 1/2 C olive oil (enough to cover bottom of pan to 1/2 inch depth)
1/4 - 1/2 tsp Alder Smoked Alaska Pure Sea Salt
1/2 tsp ground pepper
1 pasta pot
2 fry or saute pans
Peel and rinse shrimp, devein if needed. Pat dry and set aside. Put pasta pot with salted water on stove, bring to boil. In the mean time, heat all but 1 Tbs olive oil over low to medium heat for shrimp- the oil should not sizzle when shrimp are added. In 2nd fry pan heat 1 Tbs olive oil, garlic and chili flakes over medium heat. Before garlic browns add lemon juice and wine, begin reducing. Put the capellini in the boiling water and drop the shrimp into the olive oil for 2-3 minute, turn once. When pasta is cooked, use tongs to add pasta to the 2nd fry pan with seasoned olive oil over medium heat. Add fresh herbs and lemon zest and toss to coat. Plate the pasta, place shrimp and whole herbs on top. Finish with Alaska Pure Alder Smoked Sea Salt.