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SUNTERRA CELEBRATE SINGLEDOM Saint Valentine’s Day should be celebrated even if you’re not romantically involved this year. Modern Valentine’s Day celebrations with friends and family have become popular as of late (take Leslie Knope’s Galentine’s Day for example) and cooking up a feast is a great option for those who want to celebrate Valentine’s Day in a platonic or solo fashion. If you’re celebrating by yourself, make an evening out of your meal by taking your time and enjoying a glass of wine while you create your culinary masterpiece. Rather than having to cater to a partner, you have the opportunity to create a self-indulgent menu with your personal favourites! If you’re joining family or friends on February 14th, suggest a potluck so you can all sample each other’s favourites. Whether you’re showing off your cooking prowess to someone new, recreating your long-time beau’s favourites or whipping up an opulent meal for yourself, a home cooked meal is a perfect way to show how much you care. This February, get creative and have a love affair with your food on Valentine’s Day! SUNTERRA SINFUL CHOCOLATE PISTACHIO CAKE Serves 8 to 10 • 3 chocolate sponge cake layers, 9 inch round • 340g bittersweet chocolate • 180ml cream, 36% • 140g butter, cubed soft • 60g pistachios, shelled • 60g raspberries or strawberries Chocolate glaze • 200g bittersweet chocolate • 200ml cream, 36% Place the pistachios in a lined tray and roast in a preheated oven at 350F for about 4 to 6 minutes. Remove from oven to cool. Once cool enough to touch, rub with hands to discard any pistachio skin. Chop them up roughly and set aside. Prepare a ganache by heating the cream on a stovetop to a gentle simmer. Meanwhile chop up the chocolate and place in a heatproof bowl. Pour the hot cream over the chocolate and whisk to a smooth consistency. Gradually whisk in the soft butter and set aside.


OilfieldPULSE | FEBRUARY 2015

Place one cake layer on a cake board or flat 10” platter. Place one third of the ganache in the center and gently spread evenly with a spatula. Sprinkle one third of the pistachios on the ganache spread. Repeat the process with the second and third layer of cake. Spread the remaining ganache on the top and sides. For a glaze finish, heat the cream on a stovetop to a gentle simmer. Meanwhile chop up the cho­colate and place in a heatproof bowl. Pour the hot cream over the chocolate and stir until the chocolate melts. Let it cool for a few minutes and then gently pour over the cake. Let the glaze set in the fridge and then garnish with the rest of the chopped pistachios and raspberries. Place in the fridge for at least two hours. *You can drizzle ¼ cup of fresh orange juice and 1 tbsp of Grand Marnier evenly on the three layers of sponge for moister cake.


Oilfield PULSE February 2015  
Oilfield PULSE February 2015