Have an inkling to try Thomas Keller’s famous chocolate bouchons? Try the recipe below!

INGREDIENTS

• Butter and flour for the timbale molds
• 3/4 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon kosher salt
• 3 large eggs
• 1 1/2 cups plus 3 tablespoons granulated sugar
• 1/2 teaspoon pure vanilla extract
• 24 tablespoons (3 sticks) unsalted butter, melted and slightly warm
• 6 ounces semisweet chocolate, such as Valrhona Equatoriale (55%), chopped into pieces the size of chocolate chips
• Confectioners’ sugar

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.

2. Butter and flour 12 timbale molds (Bouchon Bakery uses 2-ounce Fleximolds and serves smaller bouchons. You can also use 3-ounce [2- to 2 1/2-inch diameter] timbale molds for larger cakes.) Set aside.

3. Sift the flour, cocoa powder, and salt into a bowl; set aside. In a large bowl, mix together the eggs and sugar on medium speed for about 3 minutes, or until very pale in color. Mix in the vanilla. On low speed, add about one-third of the dry ingredients, then one-third of the butter, and continue alternating with the remaining flour and butter. Add the chocolate and mix to combine. (The batter can be refrigerated for up to a day.)

4. Put the timbale molds on a baking sheet. Place the batter in a pastry bag without a tip, and fill each mold about two-thirds full. Place in the oven and bake for 20 to 25 minutes. When the tops look shiny and set (like a brownie), test one cake with a toothpick: It should come out clean but not dry (there may be some melted chocolate from the chopped chocolate). Transfer the bouchons to a cooling rack. After a couple of minutes, invert the timbale molds and let the bouchons cool upside down in the molds; then lift off the molds.

5. To serve, invert the bouchons and dust them with confectioners’ sugar. Serve with ice cream if desired. (The bouchons are best eaten the day they are baked.)

Read about the recipe here or buy the Bouchon Bakery cookbook

Butterscotch Pot De Crème

1. Preheat the oven to 325°. In a large saucepan, melt the butter. Add the brown sugar and cook over moderately high heat, whisking constantly, until smooth and bubbling, about 5 minutes. Gradually whisk in the cream. Return the mixture to a boil, whisking constantly. Add the salt and vanilla seeds.
2. In a large heatproof bowl, whisk the egg yolks. Gradually whisk in the hot cream mixture. Strain the custard into eight 6-ounce ramekins. Set the ramekins in a small roasting pan and place it in the middle of the oven. Fill the roasting pan with enough boiling water to reach halfway up the sides of the ramekins. Cover with foil and bake for 1 hour, until the custards are set but still slightly wobbly in the center. Transfer the ramekins to a baking sheet and refrigerate until chilled, 4 hours.
3. In a medium saucepan, mix the sugar with 2 tablespoons of water and cook undisturbed over high heat, until a deep amber caramel forms, 6 minutes. Using a moistened pastry brush, wash down any crystals from the side of the saucepan from time to time. Remove from the heat. Add 2/3 cup of water and stir until smooth. Let the caramel sauce cool, then stir in the vanilla.
4. Top the pots de crème with the caramel sauce and whipped crème fraîche, sprinkle with Maldon sea salt and serve.

Recipe courtesy of Food & Wine

Berries are a fun addition to savory dishes, the kitchens at Driscoll’s berries are always creating interesting new recipes to photograph and try! 

SPICY SHRIMP TACOS WITH BLUEBERRY CORN CILANTRO SALSA

INGREDIENTS

• 4 tsp olive oil
• 3/4 cups corn kernals
• 1 cup Driscoll’s blueberries
• 1/4 cups chopped white onion
• 2 tbsp chopped fresh cilantro
• 1/2 medium jalapeño pepper, finely chopped
• 1 tbsp fresh lime juice
• 1/4 plus 1/8 tsp salt
• 1 pound peeled and deveined large shrimp
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/8 to 1/4 cayenne pepper
• 8 corn tortillas

INSTRUCTIONS

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn and cook about 2 minutes or until corn starts to brown. Stir in blueberries and cook 30 seconds. Transfer blueberry corn mixture to a large bowl and stir in onion, cilantro, jalapeño, lime juice, and 1/8 teaspoon salt; reserve. 
2. Combine shrimp, cumin, chili powder, cayenne pepper, and remaining 1/4 teaspoon salt in a medium bowl. Wipe out the skillet and heat 1 1/2 teaspoons oil over medium-high heat. Add half the shrimp and cook 1 1/2 to 2 minutes per side or until opaque and cooked through. Transfer to a plate and keep warm. Repeat with remaining oil and shrimp. 
3. Heat tortillas according to package directions. Place 2 on each serving plate and top with shrimp and blueberry salsa. Serve immediately.

Recipe courtesy of Driscoll’s

Happy Valentine’s Day! Celebrate the holiday in style with a rosemary raspberry martini, recipe courtesy of Driscoll’s!

INGREDIENTS

• 6-10 rosemary needles
• 6 Driscoll’s raspberries, divided
• 1 tbsp + 1 1/2 tsp lemon juice
• 1 tbsp simple syrup
• 2 tbsp cranberry juice
• 3 tbsp berry vodka
• Rosemary sprig, for garnish

INSTRUCTIONS

1. Muddle rosemary leaves and 4 raspberries in a cocktail shaker. Add lemon juice, simple syrup, cranberry juice and berry vodka. Top with ice and shake vigorously. Strain into a chilled cocktail glass.
2. Remove needles from a rosemary sprig, except for very top. Spear remaining 2 raspberries on sprig and use for garnish.

Valentine’s Day can be so stressful, reserving the right restaurant, buying the right gifts…but the truly perfect gift is preparing dinner for your significant other. This pasta alla carbonara recipe is simple and quick to make, yet deliciously elegant. 

PASTA ALLA CARBONARA

INGREDIENTS

• 3 eggs, at room temperature
• 1 1/2 cups finely grated pecorino romano cheese, plus more for serving
• 2 tbsp olive oil
• 6 oz diced guanciale or pancetta
• Kosher salt, to taste
• 1 lb dried spaghetti
• Freshly ground pepper, to taste

INSTRUCTIONS

1. In a bowl, whisk together the eggs and the 1 1/2 cups cheese. Set aside. 
2. In a 13-inch French skillet over medium heat, warm the olive oil. Add the guancialeand cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside. 
3. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain, reserving about 1 cup of the cooking water. 
4. Slowly whisk 1/2 cup of the reserved cooking water into the egg-cheese mixture. 
5. Return the skillet with the guanciale to medium heat and rewarm. Add the pasta and 1/4 cup of the reserved cooking water and toss to combine. Remove the pan from the heat, pour in the egg-cheese mixture and toss well to combine. Season generously with pepper. Serve immediately and pass additional cheese alongside. Serves 4. 

Recipe courtesy of Williams-Sonoma

RASPBERRY MARNIER PAVLOVA

INGREDIENTS

Meringue Shell

• 1 cup superfine sugar
• 1/2 tsp ground cinnamon
• 4 large egg whites
• 1/2 tsp cream of tartar

Raspberry Pavlova Filling

• 1/2 cup granulated sugar
• 3 tbsp cornstarch
• 2 packages (6 ounces or 1 1/3 cup) Driscoll’s raspberries, divided plus more for garnish
• 1/4 cup Grand Marnier or orange liquer
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tbsp confectioners’ sugar
• Grated orange zest, for garnish

INSTRUCTIONS

Meringue Shell

1. Preheat oven to 200°F. Line a lightly greased baking sheet with parchment paper. Trace a 9-inch circle in center of paper. 
2. Stir sugar and cinnamon in small bowl until blended. Beat egg whites and cream of tartar 1 minute on high-speed with an electric mixer. With mixer running, gradually add cinnamon sugar. Beat 3 minutes or until stiff peaks form.
3. Spoon meringue evenly onto parchment paper, staying within circle. Using the back of a spoon carefully make a 5 inch by ½ inch hollow in center of meringue. 
4. Bake 1 hour and 30 minutes. Turn off oven and let meringue shell sit in oven 30 minutes. Remove from oven; let cool completely.

Raspberry Pavlova Filling

1. Stir together sugar and cornstarch in a small saucepan. Stir in 2 cups raspberries, Grand Marnier and water. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat and let cool 10 minutes. Stir in remaining raspberries. Cool completely.
2. Beat heavy cream and confectioners’ sugar on high speed 1 minute or until soft peaks form.

To Assemble Pavlova

1. Place meringue shell carefully on serving plate. Spoon chilled raspberry filling in center of meringue shell. Top with whipped cream, fine orange zest and sprinkle with raspberries, if desired.

Recipe courtesy of Driscoll’s

Canning your own jam is surprisingly easy and affordable. Check out the facts below if you are intrigued!

• Berries are low in pectin, the fiber that helps jam set
• To thicken berry jam, cook it longer or add commercial pectin
• Jams are lower in sugar; jellies are more heavily sweetened
• Sugar doesn’t preserve jam, the right balance of acid and heat does

For specific jam recipes, take a look at Driscoll’s Jam recipe menu page here

STRAWBERRY-RASPBERRY FROZEN YOGURT

INGREDIENTS

• 1 package Driscoll’s Strawberries, hulled and sliced (16 ounces or 3 cups)
• 1 package Driscoll’s Raspberries (6 ounces of 1 1/3 cups)
• 1 cup sugar
• 1 tbsp water
• 2 tsp lemon juice
• 1 1/2 cups plain whole milk yogurt

INSTRUCTIONS

1. Combine the strawberries, raspberries, sugar, water, and lemon juice in a large bowl. Let stand at room temperature, 1 hour, stirring occasionally.
2. Transfer the strawberry mixture to a blender or food processor. Add the yogurt and puree. Transfer to a bowl and refrigerate 2 hours or overnight.
3. Pour strawberry mixture into an ice cream maker and freeze according to manufacturers directions. Frozen yogurt can be served immediately with a soft texture or transferred to an airtight container and placed in the freezer for several hours for a firmer texture. If placed in the freezer remove and let stand at room temperature for 15 minute before serving.

Recipe courtesy of Driscoll’s

Warm up your winter days with this Hot Spiced Raspberry Cider Recipe!

HOT SPICED RASPBERRY CIDER

INGREDIENTS

• 2 packages (6 ounces or 1 1/3 cups) Driscoll’s raspberries
• 4 cups apple cider
• 4 dashes ground cinnamon
• 1/2 cups spiced rum
• Lemon twists, to taste

INSTRUCTIONS

1. Set aside 8 to 12 raspberries for garnish. Place apple cider, remaining raspberries and ground cinnamon in a medium saucepan and bring to a boil. Heat until boiling, then let cool. Strain. Stir in spiced rum, if using.
2. Pour Raspberry Cider into coffee mugs. Drop in a lemon twist and garnish with 2 to 4 raspberries per mug.

Recipes courtesy of Driscoll’s

BAKED BACON MAC & CHEESE

INGREDIENTS

• 5 slices of bacon
• 16 oz pasta (1 box)
• 3/4 onion
• 1 clove garlic, minced
• 3 cups of shredded cheddar cheese
• 1/2-1 cup of mild shredded cheddar 
• 4 tbsp butter
• 4 tbsp flour
• 1 1/2 cups whole milk

INSTRUCTIONS