Happy Holidays From The Wandering Gourmet!
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Personal Chef Gift Certificates Make Great Gifts For The Holidays!
Meal Preparation
In-Home Dinner Parties
Romantic Dinners for Two
Cooking Instruction / Demonstration

They are perfect for:
New Parents
Elderly Parents
Employee / Client Appreciation
Stocking Stuffers
 "I'm Sorry"
New Homeowners


We fresh-prepare meals and deliver direct to your refrigerator.
Our services include:
  • Menu Planning
  • Grocery shopping, hand selecting the freshest ingredients available
  • From-scratch meal preparation
  • Oven heatable, microwavable, disposable containers
We prepare meals in our kitchen, eliminating the need for excess grocery and pantry items.


As we come to the close of another year, we gratefully pause to wish you a warm, happy and safe Holiday Season!

- Dan and Liz Engel


Chocolate and Raspberry Brownie Bars
  • 4 large eggs, room temperature
  • 1 1/4 cups unsweetened Dutch cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoon vanilla extract
  • 2 1/4 cups sugar
  • 1 cup unsalted butter, melted
  • 1 1/2 cups Unbleached All-Purpose Flour
  • 1 cup chocolate chips
  • 1 cup raspberry jam candies (we use Raspberry Jammy Bits)
  • 3 tablespoons raspberry jam, seedless preferred
  • 1 tablespoon Chambord liqueur
  • 1 cup heavy cream
  • 2 tablespoons light corn syrup
  • 2 2/3 cups semisweet or bittersweet chocolate, chopped
  • 1 tablespoon Chambord or liqueur of your choice; or vanilla extract, espresso powder, or any another flavor, to taste
  1. Preheat oven to 350°F. To make very even bars, line a 9” x 13” pan with aluminum foil, leaving foil sticking up above edges of the pan. Lightly grease foil.
  2. Crack eggs into a bowl, beat them with the cocoa, salt, baking powder, and vanilla until smooth.
  3. Add sugar and melted butter, stirring until smooth.
  4. Add flour, chocolate chips, and Jammy Bits, stirring well.
  5. Spoon batter into prepared pan.
  6. Bake brownies for about 30 - 40 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look moist, but not uncooked. Remove from oven.
  7. While brownies bake, heat raspberry jam with Chambord; stir until smooth. Brush over warm brownies. Set aside to cool for at least an hour before topping brownies with ganache.
  8. To make ganache, heat cream and corn syrup until they begin to steam. Pour one-third of the cream mixture over the chopped chocolate, stir (do not panic if the chocolate clumps up). Repeat two more times and continue to stir until smooth. Add desired flavorings; whisk until smooth. Let cool for about 15 minutes or so. 
  9. Pour ganache over brownies while still warm, but has begun to thicken – reheat as you work if it thickens too much. Allow several hours for ganache to set up completely. You may refrigerate brownies to speed up the setting of the ganache.
  10. Remove brownies from pan using the aluminum foil "sling". Heat a knife in hot water, wipe dry and use to cut the brownies. Repeat with clean/hot knife each cut!! 
  11. Garnish brownies with a sprinkle of powdered sugar, candy pearl, or both.  
  12. Enjoy!
Dan and Liz Engel
 "We all eat, and it would be a sad waste of opportunity to eat badly."
- Anna Thomas
1929 W. South Blvd.
Troy, MI 48098


(586) 212 - 1599

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