"Fall" into the season with Yellow Dog Café in October
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"Fall" into the season with Yellow Dog Cafe.
We may not have fall leaves or cold weather, but at Yellow Dog Café in sunny Florida, overlooking the Indian River Lagoon we have pumpkin soup, pumpkin crème Brule' and much more! It is all prepared from scratch, just like all your Yellow Dog favorites! Soon we will be decorating the restaurant for the season and like everything at Yellow Dog Café, everything will be meticulously placed for an ambiance that is unsurpassed. It's not just about the food but the experience as well! Comfort Food with a Flair!
So whether it is just to sample our seasonal favorites, enjoy a meal where no one has to cook and clean up or just to get away from the stresses of life……. stop by and see us!
We take so much pride in knowing that our customers have a truly unique dining experience when they come to visit Yellow Dog Café!
Stuart & Nancy Borton
Chef Owners of Yellow Dog Café
Chef Borton & Pastry Chef Jennifer Stone would like to share a recipe for you to try at home
Pumpkin Chocolate Delight
Part 1. Recipe for Pumpkin Chocolate Cake
(Makes 24 Individual desserts)
2 cups pumpkin (not pumpkin pie filling)
2 cups flour
2 cups of sugar
2 tsp baking powder
2 tsp baking soda
½ tsp salt
½ tsp cinnamon
1 cup chopped pecans
¾ cup oil
8 ounces of Sao Palme dark 60% Chocolate Rondo, (chopped)- or any chocolate chip
Directions for cake
Preheat oven to 350 degrees
Adding eggs one at a time, beat eggs and sugar until fluffy
Add all dry ingredients including chocolate and nuts and fold in
Spray and flour three-inch individual cake pans or use 3-inch silpat
Bake at 350 degrees for 10 to 15 minutes until done
Part 2. Recipe for White Chocolate Cherry Cheese topping
3 cups ricotta
1 ½ lb. cream cheese
½ cup powdered sugar
12 ounces Sao Palme White Chocolate 30% Rondo (grated)-or white chocolate chips
1 tsp vanilla essence
1 cup sundried cherries chopped finely
1 tsp. chocolate essence
Directions for Second Layer of White Chocolate topping
Whip together 3 cups of ricotta cheese and 1 ½ lbs. of cream cheese and ½ cup of powdered sugar.
Fold into cheese mixture: grated white chocolate chips. Add 1 cup of sundried cherries chopped finely. Add 1 tsp. of vanilla essence and 1 tsp. of chocolate essence.
Scoop approximately 4 ounces on top on each cake. Garnish with ganache
Part 3. Recipe for Ganache
1 cup butter
2 cups Sao Palme dark 60%Choclate Rondo- or chocolate chips
Directions for making the ganache
Melt 1 cup of butter in microwave. Add 2 cups of chocolate chips and stir until smooth.
Set in a warm place to spoon 2 tbsp. over the Pumpkin Chocolate Delight before serving.