New York Style Tapas Party - Holly and Melissa - February 2016

These babes threw a "New York Style Tapas Party" for Gourmet Club this week and talk about fun!

Subway art, lights, newspapers, "New York Times" no less, such fun simple details.

The appetizer spread was a new concept that was interactive and made it really fun and enjoyable to experience. A Charcuterie and Cheese Board with a variety of fun cheeses, crackers, bread, jellies, mustards, olives, meats, fruits, nuts, even honeycomb (I loved) and Roasted Red Pepper Chipotle Hummas. We all went back to keep trying every variety!

We washed it down with an Orange-Cranberry Virgin Cosmopolitan that had great flavor and was so pretty with the sugared glass rim.

The table was super simple and perfect. Newspapers for table cloth, red runner with lights and tea light candles and a fun "New York" sign for center piece.

The place settings were a clean black with a small accent of red for our names to stand out on our subway art place tag. Loved it!

Menu was Subway style as well and wrapped our utensils and napkin which was a fun idea.

The menu had us big eyed since it was lengthy, but so excited to try all the flavors and food!

The Bruschetta Trio consisted of:

Caramelized French Onion,

Lemon Ricotta with Sautéed Mushroom and Caper Tapenade and Filet Mignon with Goat Cheese & Cherry-Balsamic Compote.

Next we had Shredded Beef Empanadas with Mexican Creme,

Honey, Lime & Sriracha Chicken Skewers, 

Smoky Spanish Meatballs,

Sun-dried Tomato Polenta Bites,

Cilantro Lime Tilapia Fish Taco Bites with Chipotle Sour Cream.  Wheew!

Have no fear, we still had room for dessert! Which was awesome!!  Frozen Chocolate Banana Bites with Fleur De Sel (holy yum), Serendipity's Frozen Hot Cocoa Shooter and the crowning moment… Vanilla Bean New York Cheesecake Bites with Salted Caramel (double yum). All so fantastic!

We had a great night! Chuck full of great food, laughable conversation and lots of fun.

Take homes were recipes, a cheese board and a Black and White cookie. So cute.

-Recipes-

Orange-Cranberry Virgin Cosmopolitan

Ingredients

3 ounces Sierra Mist Natural or fresca

3 ounces Cranberry Juice

Juice from 1 cutie/clementine orange

1 ounce lime juice

Clementine slice and sugar for garnish

Directions In a shaker filled with ice, mix cranberry juice, cutie juice, and lime juice. Add Sierra Mist Natural and stir. Strain into two martini glasses with edges that have been dipped in sugar (optional). Garnish with a clementine slice or frozen berry skewer.

Charcuterie & Cheese Board

*All from Harmons. Cheeses: Cablanca, Balsamic Bellavitano, Boursin-Pepper, Mt Tam Triple Crème, Oscar Wilde 2-year cheddar, Havarti Creamy, Wensleydale, Goat cheese with herbs. Meats: Calabrese, Italian dry sausage-piccante. Pepp’ricot Jalapeno Preserves. Honeycomb from The Honey Company (local).

Charcuterie & Cheese Board Tips from the Pioneer Woman

 Honey. I love to grab a chunk of honeycomb from my market. It pairs well with so many different cheeses—-especially goat cheese!

Fresh fruit. This time of year I like to mix some kind of grapes with fresh figs. It feels very harvest-ish to me, and that’s exactly what fall is all about! Pears and apples are other favorites.

Nuts. You can pick and choose based on your personal preference, but if you’re like me, you’ll add some Marcona almonds and candied walnuts to the cheese board. The almonds are savory and delicious and the walnuts have a little bit of sweetness to them from the candying process. They are a match made in cheese board heaven.

Olives. Because we need a little something briny. Castelvetrano olives are my olive of choice.

And finally, bread sticks and crackers. Grab a few different shapes, flavors and sizes to give the board some personality.

Aged cheese. I love an aged white cheddar. The little crystals that develop within the cheese during the aging process give it a little bit of a crunch, which perfectly complements what we have next!

Soft cheese. I like goat cheese for this. For the one pictured above, I just rolled it in some herbes de Provence and it was ready to go. This one is what you should absolutely try with the honey. It’s a game-changer!

Blue cheese. Any blue will work. I love something that’s a bit more mild and not completely overwhelming, since some people are opposed to blues. I always ask my cheesemonger what low intensity blues they have in stock, and more times than not, it goes over great with my guests. And if not, more for me!

Firm cheese. Like a Mimolette. I used this one for a number of reasons. First and foremost, it’s freaking delicious. Second, it’s orange and I like to give the cheese board some color, since most cheese is white. And third, it’s a little bit sweet and a little bit nutty, and if you have any leftovers, it’s delicious when tossed with some pasta.

Now all that’s left is assembly! Grab a big board and then start arranging. Place the cheeses down first and then throw everything else around them. Make sure to serve the cheeses at room temperature. I like to keep things looking bountiful, so I’m all about presentation. Things can hang off the board, they can be tucked into each other, you can add some of the fresh fruit when you need a colorful moment, and go to town. Voila! The perfect cheese board!

Marinated Olives

Ingredients

• 2 cups olives (I used a mixture of kalamata and green olives).
• ½ cup of extra virgin olive oil
• 2 cloves of garlic, sliced thin
• 1 bay leaf
• 1 tablespoon fresh rosemary (or 1 teaspoon dried)
• zest from one lemon
• dash of red pepper flakes
• 2 tablespoons of red wine vinegar

Instructions

1. Remove your olives from the jar, and rinse.
2. Heat your olive oil in saucepan, add garlic, and cook until garlic starts to turn golden.
3. Add in bay leaf, rosemary, lemon zest, and red pepper flakes. Cook for about a minute more.
4. Remove from heat, whisk in red wine vinegar & cover olives. 5. Enjoy warm or cool. 6. Last a week+

Roasted Red Pepper Chipotle Hummus

1 can garbanzo beans

1/4 cup water

2 tablespoons Tahini (sesame seed paste)

2 tablespoons lemon juice

1 tablespoon olive oil

1 roasted red pepper (from a jar)

1 - 2 sun-dried tomatoes

1 chipotle pepper in Adobo sauce

1 clove garlic crushed

1 teaspoon cumin

1 teaspoon salt

Just throw all the ingredients in a food processor and blend. It's great as a vegetable or chip dip, but also on sandwiches or wraps.

BRUSCHETTA TRIO

Lemon Ricotta with Sautéed Mushrooms & Capers Tapenade

• 1 cup diced button mushrooms
• 2 cloves garlic minced
• 1 TBSP butter
• 1 TBSP olive oil
• 1/8  tsp cayenne pepper
• 1/4 tsp salt
• 2 tbsp salted capers washed and chopped
• 1/2  tsp fresh thyme
• pepper to taste

Directions: Melt 1 tbsp butter with 1 tbsp olive oil in a frying pan and saute mushrooms until browned. Add garlic, cayenne pepper and cook. Add capers and parsley and cook on medium for a minute more. Add vermouth and deglaze pan. Season with salt and pepper. Serve with crusty bread slices covered in a layer of ricotta or goat cheese. For the lemon ricotta, just add some fresh lemon juice to your ricotta.

Caramelized French Onion Dip

2 large yellow onions

4 TBSP butter

¼ cup or less veg or olive oil

¼ tsp cayenne pepper

4 oz cream cheese-softened

½ cup sour cream or greek yogurt

½ cup mayonnaise

Directions: Cut onions in half and then thinly slice them about 1/8 inch thick (I like to cut them in ½ again, so the strips aren’t so long). Heat butter & oil in a large sauté pan on medium heat. Add onions and cayenne and sauté onions until brown and carmelized—about 20ish minutes. Cool. Beat cream cheese, sour cream and mayo with electric mixer until smooth. Add onions and mix well.  Serve with your favorite crackers, chips or baguette (my favorite: wheat thins and baguettes) 

Filet mignon with goat cheese & cherry balsamic compote

Ingredients 1 spray(s) cooking spray    8 clove(s) (medium) garlic clove(s), peeled (or to taste)    1 Tbsp olive oil    1 tsp fresh lemon juice    3/4 tsp table salt    1/4 tsp black pepper    1 1/2 Tbsp fresh parsley, fresh, finely minced      2 pound(s) uncooked trimmed beef tenderloin, trimmed and tied (from butcher)    24 oz French bread, cut into sixty four 1/3-inch-thck slices    Instructions Coat a large roasting pan with cooking spray. Set pan on middle rack in oven and then preheat oven to 425ºF. Combine garlic, oil, lemon juice, salt, pepper and parsley in a small bowl; mash to a fine paste using back of a wooden spoon (or you can use a mortar and pestle). Set aside about 1/3 of garlic paste for use on the meat (the other 2/3 will be for the toasts). Wash beef and pat dry with paper towels. Rub about 1/3 of garlic paste on meat. Place meat in preheated roasting pan and cook about 22 minutes for medium rare or 24 minutes for medium. Remove meat from oven and place on a cutting board. Loosely cover meat with aluminum foil and let stand 15 to 20 minutes (meat will continue to cook slightly). Reduce oven temperature to 350ºF. Meanwhile, spread tops of bread slices with garlic paste; place in a single layer on baking sheets. Bake until slightly toasted, about 5 to 7 minutes. Slice against grain into thin pieces, then slice each piece in half. Notes To make this in advance, cook the beef in the morning, slice it and store it in the refrigerator. Toast the bread and store it in a covered container at room temperature. Before serving, place a slice of beef on each garlic toast. You should cook the meat for 10 to 12 minutes per pound.

Cherry-Balsamic Compote

• 1 pound halved and pitted fresh sweet cherries (4 cups)
• 1/3 cup sugar
• 1 teaspoon finely chopped fresh thyme (can use rosemary)
• 2 teaspoons balsamic vinegar (*we used cherry balsamic)
• Coarse salt and ground pepper

Directions

1.     In a small saucepan, combine cherries, sugar, fresh rosemary, and 1 tablespoon water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until cherries are nice and tender and liquid is slightly thickened, 12 to 15 minutes.

2.     Remove from heat and stir in vinegar; season lightly with salt and pepper. Let stand at room temperature until cool. Serve or store.

Smoky Spanish Meatballs & Sauce
Recipe adapted from Our Best Bites & www.olivemagazine.com

Smoky Spanish Meatballs:
1/2 lb. lean ground beef
1/2 lb. Italian sausage
1/4 c. dry bread crumbs
1/2 tsp. pepper
2 Tbsp. dehydrated onion
2 eggs, lightly beaten
2 Tbsp. freshly grated Parmesan cheese
1 tsp. basil
1/2 tsp. parsley
1-2 cloves garlic, minced
1 tsp. salt

Gently combine meatball ingredients in a medium bowl. Shape into balls, whatever size you like, but I prefer using my standard cookie scoop (about 1 Tbsp.) to shape meat into balls and then rolling it between my hands to make them even more round. Place on a broiler pan and broil until the meatballs start to brown. Remove from oven and set aside until ready to use (or freeze for later use).

 

Tomato Sauce:

Olive oil

2 cloves of sliced garlic

3/4-1 cup red wine

2-14 ounce cans of Italian-style diced tomatoes

¼  tsp smoked paprika

Fresh ground pepper & salt to taste

Add a little oil to the pan then add the sliced garlic and sizzle for a couple of minutes. Stir in the wine and boil until it is almost reduced to nothing. Add the tomatoes and smoked paprika, season and bring the mixture to a simmer. Cook for 10 minutes, add the meatballs then simmer for 20 minutes until the sauce is thickened and the meatballs are cooked through.

 

 

Cilantro-Lime Tilapia Taco bites (or tacos) with Chipotle Sour Cream
adapted from www. skinnytaste.com

Ingredients:

• 1 lb tilapia fillets, rinsed and pat dried
• 1 tsp olive oil
• 1 small onion, chopped
• 4 garlic cloves, finely minced
• 2 jalapeño peppers, chopped (seeds removed for less heat)
• 2 cups diced tomatoes
• 1/4 cup fresh cilantro, chopped
• 3 tbsp lime juice
• Can also use can of Rotel diced tomatoes with jalapenos & cilantro
• Salt & pepper to taste
• 8 5-inch white corn tortillas  (cut out 1-2 inch circles if making bites or mini-tacos-I used a measuring cup, but could use a round cookie cutter or free-hand)
• Oil for frying (enough for 3 inches of oil) *Helpful tip: Use your fondue pot!
• 1 medium haas avocado, sliced
• lime wedges and cilantro for garnish
• Shredded cabbage
• Pico De Gallo

Chipotle Sour Cream:

• 8 oz sour cream
• 1 finely diced chipotle pepper in adobe sauce (optional: additional adobo sauce to taste)

Directions for Chipotle Sour Cream: Combine sour cream and chipotle peppers. You can add a little more of the juice if you like a little more spice. Leave in refrigerator until ready to serve.

Directions for Mini Taco Shells: Heat oil to 375F (use fondue pot if you would like). When oil is at the correct temperature, add tortilla cutouts and fry until golden brown. Drain on paper towels and sprinkle immediately with kosher salt. (If making mini-tacos, heat cutouts for 10-20 seconds in microwave to make them pliable. Fold over and secure with a toothpick, then fry (with toothpick inserted to hold in place) until golden brown, drain on paper towels and sprinkle lightly with salt.)

Directions for Tilapia Filling: Heat olive oil in a skillet. Sauté onion until translucent, then add garlic. Mix well.  Place tilapia on the skillet and cook until the flesh starts to flake. Add jalapeño peppers, tomatoes, cilantro and lime juice (or rotel). Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.  Meanwhile, heat tortillas on a skillet a few minutes on each side to warm (no oil needed) or make mini taco shells. Serve a little over 1/4 cup of fish on each warmed tortillas with a slice or 2 of avocado & chipotle sour cream. Or if using mini taco shells--just put a little spoonful on a mini taco shell, then top with cabbage & chipotle sour cream

Honey, Lime & Sriracha Chicken Skewers

www.onceuponachef.com

Ingredients

• 3 tablespoons soy sauce
• 1/4 cup plus 2 tablespoons honey
• 1 tablespoon vegetable oil
• 1 teaspoon lime zest, from one lime
• 3 tablespoons fresh lime juice, from 2 limes
• 4 garlic cloves, peeled and roughly chopped
• 1-1/2 square inch piece fresh ginger, peeled and roughly chopped
• 1-1/2 tablespoons Sriracha sauce
• 1-1/4 teaspoon salt
• 2-1/2 pounds boneless skinless chicken tenders or thighs (between 8-10), trimmed and cut into 2-inch chunks
• 2 tablespoons chopped cilantro, plus more for garnishing platter
• Wooden skewers, soaked in water
• Limes, sliced into wedges, for garnishing platter (optional)

Instructions

1. In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce).
2. Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight.
3. Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
4. Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it -- if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or pass it alongside. Scatter the chopped cilantro over top and garnish the platter with lime wedges and cilantro sprigs, if desired. 

Sundried Tomato Polenta Bites

Ingredients:

BITES:
2 2/3 cups whole milk
1 sprig fresh rosemary
1 sprig fresh thyme
1 clove garlic, peeled and crushed
1 cup yellow cornmeal or polenta
1/3 cup olive oil (more or less), for frying

PESTO: (or buy Costco’s pesto)
1/2 cup (packed) fresh basil leaves, rinsed and dried
1/4 cup shelled pistachios
2 Tablespoons freshly grated Parmesan cheese
1/3 cup extra-virgin olive oil
salt and freshly ground pepper, to taste

TOPPING:
2 ounces goat cheese, cut into small chunks
1/3 cup sundried tomatoes packed in oil, drained & cut into smaller pieces
chopped pistachio, optional
sea salt

Directions:

1. Prepare polenta bites: Lightly oil 13x9-inch baking pan. Bring first 4 ingredients to simmer in a large saucepan over medium heat; simmer 5 minutes. Using a slotted spoon, remove herbs and garlic. Whisk in cornmeal in a slow steady stream; return to boil. Reduce heat to low. Simmer until the polenta is very thick, whisking often, about 10 minutes. Turn polenta out into prepared pan; spread to 1/2-inch thick layer- don't worry about making it perfect- just spread it out as even as you can. Let it cool completely. When the polenta is cool, use a 1 to a 1 1/2-inch round cutter to cut out 24 to 30 polenta rounds (as many as you can).

2. Prepare pesto: Place basil, pistachios and cheese in a mini processor Blend to create a coarse puree. Add olive oil and blend until pesto is smooth. Season with salt and pepper.

3. Pour about 1/3 cup olive oil into a large nonstick skillet to coat the bottom; heat over medium-high heat. Saute polenta rounds until they are lightly browned, about 1 minute on each side; transfer to paper towels to drain. Top each polenta round with a small amount of pesto, a chunk of goat cheese and sundried tomato. Add a few chopped pistachios too, if you'd like. Finish them with a sprinkle of sea salt.

Tips: *I like to use Bob's Red Mill brand Corn Grits (Polenta).
*Make-ahead tip: Prepare the polenta rounds as described in step 1 up to two days ahead; cover and chill.
*Make ahead tip: Prepare the pesto up to 1 day ahead; cover and chill. For a quick & easy sub- use store bought pesto in place of the homemade.
*Make ahead tip: Fry the polenta rounds up to 4 hours ahead. Let stand at room temperature, then re-warm in 375 degree oven for 5 minutes before adding toppings and serving.
*Serve this warmed, but they're still good when they come to room temperature too.

 

Spiced Beef Empanadas With Mexican Crema

1tablespoon olive oil

1 small onion, chopped

1/2pound ground beef (80 to 85 percent lean)

1/3cup golden raisins

2tablespoons ketchup

1/4teaspoon ground cinnamon

1/2 teaspoon cumin

kosher salt and black pepper

2 store-bought refrigerated rolled piecrusts

1 large egg, beaten

1/2cup sour cream

1/4teaspoon lime zest

Directions

1. Heat oven to 375º F. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 4 minutes. Stir in the raisins, ketchup, cinnamon, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Using a 2½-inch round cookie cutter, cut out circles from the piecrusts. Divide the beef mixture among the circles, brush the edges with water, fold in half, and press with a fork to seal. Transfer to a baking sheet and brush with the egg. Bake until golden, 20 to 25 minutes.
3. Serve with Mexican crema or put sour cream in a small bowl and sprinkle with the lime zest. Serve with the empanadas.

Chocolate Frozen Banana Bites with fleur de sel

Ingredients:

• 3 ripe, but firm bananas
• 1 batch homemade magic shell http://www.gimmesomeoven.com/homemade-magic-shell/ (See recipe below)
• coarse sea salt
• cocktail forks or toothpicks

Directions:

Cut the bananas into your desired size of bites. (Mine were about 1 inch long.) Place on a foil- or parchment-covered baking sheet. Then poke them with the cocktail forks. Freeze for at least 2 hours or until frozen.

Remove and dip each banana in the magic shell until covered. (You can dip all the way, or just halfway.) Sprinkle with sea salt and place back on cold baking sheet until dried.

Serve immediately or re-freeze.

Homemade Magic Shell

Ingredients:

• 1 cup chocolate chips (dark, semisweet, milk chocolate, white, etc.)
• 2 Tbsp. coconut oil

Directions:

Stir together chocolate chips and coconut oil in a large microwave-safe bowl. Place in microwave and cook on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until all of the chocolate is melted. Remove and let sit until the chocolate reaches room temperature.

Serve with ice cream, or cover and store at room temperature (not in a refrigerator) for up to 1 month.

Mini Vanilla Bean New York Cheesecakes with Salted Caramel

Adapted from the Joy of Baking

Ingredients:

Crust:

2 cups (200 grams) of graham cracker crumbs or finely crushed Digestive biscuits

1/4 cup (50 grams) granulated white sugar

1/2 cup (114 grams) unsalted butter, melted

Filling:

32 ounces (907 grams) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)

1 cup (200 grams) granulated white sugar

3 tablespoons (35 grams) all purpose flour

5 large eggs, room temperature

1/3 cup (80 ml) heavy whipping cream (double cream)

1 tablespoon lemon zest

1 teaspoon pure vanilla extract (or vanilla bean/paste)

Topping:

1 cup (240 ml) sour cream (not low fat or fat free)

2 tablespoons (30 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not over beat the batter, especially when creaming the cheese and sugar.

Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.

Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools

Instructions:

New York Cheesecake: Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.

For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.

For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 - 90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and place on a wire rack.

Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Let cool completely before covering with plastic wrap. Refrigerate several hours, preferably overnight. Serve with fresh fruit or fruit sauces.

Makes one - 9 inch (23 cm) cheesecake.

To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Then wrap in aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.

Salted Caramel sauce 

1/2 c butter

1 1/2 c brown sugar

3/4 c corn syrup

1 can condensed milk

1 tsp vanilla

Sea Salt to taste

Add all ingredients except vanilla in pot. Bring to a boil stirring to dissolve sugar. Take off heat, add vanilla & enjoy.

Serendipity’s Frozen Hot Chocolate

1 c. of water

6 half-ounce pieces of chocolate

2 tsp. hot chocolate mix

1 1/2 tbsp. sugar

1 1/2 c. milk

3 c. of ice (we used Sonic’s ice)

Chocolate shavings

Whip Cream

Chop chocolate into small pieces and add to boiling water until melted. Add hot chocolate and sugar stirring constantly until thoroughly blended. Remove from heat an slowly add ½ cup of milk and stir until smooth. Cool to room temperature. In a blender place the remaining cup of milk, the room temperature chocolate mixture and ice. Blend on high until smooth and a daiquiri-like consistency. Pour into a giant goblet and top with whipped cream and chocolate shavings.