FOOD & ENTERTAINMENT
NOVEMBER 13, 2020
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Share the holidays – Press recipe exchange
OPEN AT 11AM DAILY FOR
TAKE-OUT
Chocolate-Strawberry Pie
Food, Beer, Wine, & Spirits available to-go with any food order! Download the ‘Heartland Guest App’, on the Apple and Google Play Stores or give us a call at 925.516.1221 Curbside pick up at 5000 Balfour Rd.
www.harvestparkbowl.com cocoa powder, ginger, nutmeg, and salt over medium heat. 3. Whisk in the egg yolks to create a thick paste. Gradually whisk in the half-and-half until the mixture thickens, about 5 minutes. Bring to a boil and cook for 1 minute. Remove from the heat. 4. Add the chocolate and whisk until combined. Add the rum and vanilla extracts. Cool the mixture for 4 minutes. 5. Pour the filling over the strawberries and up to the top of the crust. Chill the pie for 2 hours or until set. 6. Garnish with additional strawberries, if desired. – Courtesy Metro Creative
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OPEN DAILY!
Recipes are meant to be shared and with the holidays upon us, The Press is launching a Holiday Recipe Exchange. To participate, just submit your favorite recipe online, and we will share them each week. If enough recipes are submitted, we will compile them into a downloadable e-book for the community to enjoy. So send away and include a photo! To submit, visit https://bit.ly/2GSos62. Ingredients 1 pint fresh strawberries, washed, trimmed and halved 1 store-bought (or homemade) chocolate cookie pie crust ⅔ cup sugar ¼ cup cornstarch 2 tablespoons unsweetened cocoa powder ¼ teaspoon minced crystallized ginger ⅛ teaspoon ground nutmeg Pinch of kosher or sea salt 6 large egg yolks 2 ½ cups half-and-half 6 ounces bittersweet or semisweet chocolate, chopped ½ tablespoon rum extract 1 teaspoon vanilla extract Additional strawberries for garnish (optional) Directions 1. Place the strawberry halves in a single layer in the bottom of the pie crust. 2. In a medium saucepan, whisk together the sugar, cornstarch,
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