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Flourless Chocolate Cake

Fr. Paul’s Flourless Chocolate Cake

4 eggs
1/3 c sugar
7 oz. semi sweet or unsweetened chocolate
1 ¼ stick butter
3 Tbsp. Grand Mariner or other flavoring

In a bowl separate 4 eggs and add sugar to egg yolks. Beat until creamy. In a double boiler meld chocolate, and butter. When melted, remove from heat and add the yolks. Mix so the eggs do not scramble. Add the flavoring. Beat the egg whites with 1 Tbsp. of sugar until soft peaks form. Fold the whites into the chocolate. Pour into a well-greased 8-inch spring-form pan.

Bake at 350* for 45 minutes. Let cake cool before cutting.


Chris’ Valentine’s Menu

Appetizer – Grilled scallops with Asparagus Risotto and Artichoke Pesto


Pat dry scallops and sprinkle with salt and pepper. Gently place into a hot skillet with olive oil. Brown both sides and remove from skillet.

Asparagus Risotto

1 c uncooked risotto rice
2 Tbsp. olive oil
2 Tbsp. butter
½ c chopped onion
3 c chicken stock
¼ can tomato paste
4 – 6 stalks of fresh steamed asparagus

Sauté onion in oil and butter about 3 minutes. Add tomato paste, cook about 1 minute. Add risotto rice, stir and cook about 2 minutes. Stir in 1-cup stock. Continue to cook until liquid is absorbed. Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed. Just before serving, remove pan from heat, stir in chopped asparagus.

Artichoke Pesto

3 artichokes from the can
About 1/3 cup olive oil
About ¼ cup pine nuts
Juice of ½ lemon
About 1 cup of fresh basil leaves
Salt and pepper to taste
Blend well. This should be a little runny so add more oil of necessary.


Place 3 scallops on a plate. Risotto mound in the middle. Drizzle scallops with pesto.
Dinner – Pork Tenderloins, Garlic Potatoes and Port Wine or Grand Mariner Sauce

Pork Tenderloin

Marinate in olive oil, garlic, and salt and pepper overnight. In an oven safe skillet heat olive oil and gently place tenderloin in oil to brown all side. Cook on stovetop about 4 – 6 minutes. Then transfer skillet to at 350* oven for about 6 – 8 minutes. Pork should be cooked to an internal temperature of 160* Let meat rest about 10 minutes before cutting.

Garlic Potatoes

Peel, chop and boil potatoes. In a small skillet add olive oil and chopped garlic. Just heat oil enough to infuse the oil. Be careful not to burn the garlic. Drain potatoes, place into a large bowl. Add oil and start to mash. Add about ¼ cup milk to help cream the potatoes.

Add milk as you see fit.


In a small saucepan add about 1 cup of Port Wine or Grand Mariner. Add about ½ cup dried cherries or crasins. Reduce until thick syrup forms. Add a splash of stock if the sauce it too thick.


Mound mashed potatoes in the middle of the plate. Slice meat on an angle and fan over potatoes. Drizzle meat with sauce.