(From NPR's Kitchen Window)
Chocolate Truffles
The lovely thing about making truffles is that you can take a simple recipe and dress it up with chopped walnuts or hazelnuts or dried fruit, such as dried cranberries. Of course, the pure chocolate version is equally delicious, with either a dusting of cocoa or a chocolate coating. Makes 1 dozen truffles
1 1/4 cups heavy whipping cream
9 ounces high-quality bittersweet chocolate (70 percent cocoa), chopped, divided
Chocolate Coating (recipe below) or unsweetened cocoa powder, optional
Bring cream to simmer in small heavy saucepan. Remove from heat and let cool about 10 minutes.
Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add remaining 2 ounces chocolate and stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.
Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.
Chilled truffles can then be rolled in unsweetened cocoa powder or the Chocolate Coating.
Chocolate Coating
8 ounces high-quality bittersweet chocolate (70 percent cocoa), chopped
Line another rimmed baking sheet with wax paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat and let cool slightly in a shallow bowl.
Take a chilled truffle and lightly roll it in the melted chocolate. Place on prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary.
Chill finished truffles until firm, about 1 hour. Truffles can be made 1 week ahead and stored in the refrigerator in an airtight container. Let stand at room temperature 1 hour before serving.
Wednesday, December 17, 2008
Caramels.
(From NPR's Kitchen Window)
Candy is ideal for sending in gift packages. And who doesn't like caramels? This recipe is easily doubled. Makes 1 dozen caramels
Caramels
1 cup heavy cream
3 tablespoons butter, cut into three one-tablespoon pieces
1 teaspoon fleur de sel (a type of sea salt sold at most health food stores and specialty food markets)
1 1/2 cups sugar
1/4 cup water
Special equipment: parchment paper*, candy thermometer
Line bottom and sides of an 8-inch-square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248 degrees on the candy thermometer, 10 to 15 minutes. Pour into baking pan and cool for at least 2 hours.
Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting the two ends to close. Caramels will keep for up to two weeks in an airtight container.
* Parchment paper or wax paper is a must for wrapping the caramels; they will stick to anything else.
Candy is ideal for sending in gift packages. And who doesn't like caramels? This recipe is easily doubled. Makes 1 dozen caramels
Caramels
1 cup heavy cream
3 tablespoons butter, cut into three one-tablespoon pieces
1 teaspoon fleur de sel (a type of sea salt sold at most health food stores and specialty food markets)
1 1/2 cups sugar
1/4 cup water
Special equipment: parchment paper*, candy thermometer
Line bottom and sides of an 8-inch-square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248 degrees on the candy thermometer, 10 to 15 minutes. Pour into baking pan and cool for at least 2 hours.
Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting the two ends to close. Caramels will keep for up to two weeks in an airtight container.
* Parchment paper or wax paper is a must for wrapping the caramels; they will stick to anything else.
Monday, December 15, 2008
Peanut Butter Balls.
These are made just like Martha Washingtons.
Peanut Butter Balls
4 sticks butter
2 boxes powdered sugar
1 quart creamy peanut butter
1 cup ground pecans (or, to maintain smooth consistency, use pecan meal - found in the nut selection of the produce section, or on the baking isle)
15 ounces semi-sweet chocolate chips
1 block parafin
Mix first four ingredients and roll into 1-inch balls. Chill until firm. Melt chocolate chips & parafin in a double boiler. (Leave over hot water while dipping balls.) Insert a toothpick into a ball and dip into chocolate. Let cool on waxed paper. Makes 150 balls.
Peanut Butter Balls
4 sticks butter
2 boxes powdered sugar
1 quart creamy peanut butter
1 cup ground pecans (or, to maintain smooth consistency, use pecan meal - found in the nut selection of the produce section, or on the baking isle)
15 ounces semi-sweet chocolate chips
1 block parafin
Mix first four ingredients and roll into 1-inch balls. Chill until firm. Melt chocolate chips & parafin in a double boiler. (Leave over hot water while dipping balls.) Insert a toothpick into a ball and dip into chocolate. Let cool on waxed paper. Makes 150 balls.
Lemon Fondue.
This recipe has a note attached that says "Marvelous for Coffees, 'Afternoon Affairs', or just a refreshing dessert!"
Lemon Fondue
1 cup sugar
1/2 cup cornstarch
1/2 tsp salt
4 cups water
2 TBSP grated lemon zest
1/2 cup lemon juice
8 TBSP butter
Combine sugar, cornstarch, and salt in a saucepan. Gradually mix in water. Stir over medium heat until mixture thickens and reaches a boil. Boil one minute more. Reduce heat and add remaining ingredients. Stir until well blended. Serve warm in a fondue pot or chaffing dish. Spear fresh fruit, gingerbread, or bite size meringues in fondue.
Lemon Fondue
1 cup sugar
1/2 cup cornstarch
1/2 tsp salt
4 cups water
2 TBSP grated lemon zest
1/2 cup lemon juice
8 TBSP butter
Combine sugar, cornstarch, and salt in a saucepan. Gradually mix in water. Stir over medium heat until mixture thickens and reaches a boil. Boil one minute more. Reduce heat and add remaining ingredients. Stir until well blended. Serve warm in a fondue pot or chaffing dish. Spear fresh fruit, gingerbread, or bite size meringues in fondue.
Friday, December 12, 2008
Three Minute Chocolate Mug Cake.
This came to me labeled as "the most dangerous recipe in the world." I haven't tried it yet, so please let me know if you do.
Three Minute Chocolate Mug Cake
1 Coffee Mug
4 – TB flour (all purpose)
4 - TB sugar
2 – TB baking cocoa
1 – Egg
3 – TB milk
3 – TB oil
3 – TB chocolate chips (optional)
Nuts (optional)
Small splash of vanilla extract
Add dry ingredients to mug, mix well. Add egg and mix thoroughly. Pour milk and oil and mix well. Add chocolate chips and nuts (if using), vanilla and mix again. Put your mug in the microwave and cook for 3 minutes on high. The cake will rise over the top of the mug, but don’t be alarmed….it won’t run over. Allow to cool a little, and tip out onto a plate if desired
EAT!
And why is this the most dangerous cake recipe in the world?
Because now you are only 5 minutes away from chocolate cake at any time of the day or night!
Three Minute Chocolate Mug Cake
1 Coffee Mug
4 – TB flour (all purpose)
4 - TB sugar
2 – TB baking cocoa
1 – Egg
3 – TB milk
3 – TB oil
3 – TB chocolate chips (optional)
Nuts (optional)
Small splash of vanilla extract
Add dry ingredients to mug, mix well. Add egg and mix thoroughly. Pour milk and oil and mix well. Add chocolate chips and nuts (if using), vanilla and mix again. Put your mug in the microwave and cook for 3 minutes on high. The cake will rise over the top of the mug, but don’t be alarmed….it won’t run over. Allow to cool a little, and tip out onto a plate if desired
EAT!
And why is this the most dangerous cake recipe in the world?
Because now you are only 5 minutes away from chocolate cake at any time of the day or night!
Friday, December 5, 2008
Weidmann's Black Bottom Pie.
For over a century, Weidmann's was an institution in Meridian, MS. I ate there several times, and it was like stepping back in history. Then, it was bought by a group of investors and modernized. I have not eaten there since, but I have heard nothing but negative comments. I honestly don't even know if it has survived the transition, since I can't find a website for it. Here is an article from 1993 about the place.
This was a signature item, and I can attest to its perfection.
Weidmann's Black Bottom Pie
Crust:
20 ginger snaps, crushed to fine crumbs
5 Tbs unsalted butter, melted
Chocolate layer:
2 cups milk, scalded
4 large egg yolks, well beaten
1/2 cup sugar
1 1/2 Tbs cornstarch
1 1/2 squares unsweetened chocolate, softened
1 tsp vanilla extract
Bourbon layer:
1 Tbs gelatin
2 Tbs cold water
2 Tbs bourbon
4 large egg whites
1/4 tsp cream of tartar
1/2 cup sugar
sweetened whipped cream
unsweetened chocolate shavings
Preheat oven to 325 degrees. Prepare the crust by combining cookie crumbs with enough butter to make crumbs hold together-all butter may not be needed. Press crumb mixture into 9" deep pie dish, bake 10 minutes and allow to cool.
For chocolate layer, mix small amount of scalded milk into egg yolks, then stir yolks into remaining milk. Blend sugar and cornstarch in double boiler and add yolk mixture. Cook over medium heat, stirring often, until custard coats back of spoon, 20 minutes. Remove from heat. Combine 1-cup custard with softened chocolate (reserve remaining custard). Add 1 teaspoon vanilla, pour mixture into prepared crust, and chill.
Prepare bourbon layer by dissolving gelatin in cold water. Add gelatin to reserved custard, stir until dissolved, and allow to cool. Stir in bourbon. Beat egg whites with cream of tartar until frothy, then slowly beat in sugar until stiff. Fold beaten egg whites into cooled custard, then carefully spoon mixture over chocolate layer in pie crust. Chill until set. Serve topped with sweetened whipped cream and shavings of unsweetened chocolate. Serves 8.
UPDATE 7/29/2016:
Ran across this version from an old issue of Southern Living....
This was a signature item, and I can attest to its perfection.
Weidmann's Black Bottom Pie
Crust:
20 ginger snaps, crushed to fine crumbs
5 Tbs unsalted butter, melted
Chocolate layer:
2 cups milk, scalded
4 large egg yolks, well beaten
1/2 cup sugar
1 1/2 Tbs cornstarch
1 1/2 squares unsweetened chocolate, softened
1 tsp vanilla extract
Bourbon layer:
1 Tbs gelatin
2 Tbs cold water
2 Tbs bourbon
4 large egg whites
1/4 tsp cream of tartar
1/2 cup sugar
sweetened whipped cream
unsweetened chocolate shavings
Preheat oven to 325 degrees. Prepare the crust by combining cookie crumbs with enough butter to make crumbs hold together-all butter may not be needed. Press crumb mixture into 9" deep pie dish, bake 10 minutes and allow to cool.
For chocolate layer, mix small amount of scalded milk into egg yolks, then stir yolks into remaining milk. Blend sugar and cornstarch in double boiler and add yolk mixture. Cook over medium heat, stirring often, until custard coats back of spoon, 20 minutes. Remove from heat. Combine 1-cup custard with softened chocolate (reserve remaining custard). Add 1 teaspoon vanilla, pour mixture into prepared crust, and chill.
Prepare bourbon layer by dissolving gelatin in cold water. Add gelatin to reserved custard, stir until dissolved, and allow to cool. Stir in bourbon. Beat egg whites with cream of tartar until frothy, then slowly beat in sugar until stiff. Fold beaten egg whites into cooled custard, then carefully spoon mixture over chocolate layer in pie crust. Chill until set. Serve topped with sweetened whipped cream and shavings of unsweetened chocolate. Serves 8.
UPDATE 7/29/2016:
Ran across this version from an old issue of Southern Living....
Chocolate Soup.
I happened across this recipe online, and I want it. Now.
Bittersweet Chocolate Soup
Courtesy of Chef Joel Richard Sardinha
Soup:
4 cups whole milk
10 1/2 oz. bittersweet chocolate, chopped
Bring the milk up to scald and pour over chocolate and stir till melted. Hold off to the side with moderate indirect heat.
Caramelized Bananas:
4 large bananas, peeled and diced
1/4 cup dark rum
1/2 cup sugar
1 T unsalted butter
Melt Butter with sugar til completely dissolved. Add your diced bananas and bring up to hot. Deglaze with the rum ( alcohol must be evaporated through flame or taste.)
Beignets:
40oz milk
1 lb unsalted butter
4 tsp sugar
pinch salt
1 lb flour
1 lb eggs
Heat milk, butter, sugar, and salt together. Add in the flour and mix till batter forms a ball, continue to mix to reduce the moisture in the batter for approx 2 minutes over low heat. Pull off the stove and allow the mixture to cool down to approx 80 degrees. Using a mixer (on low) or by hand add in one egg at a time and make sure the egg is completely incorporated before adding the next. Refrigerate. Make 1oz balls of the batter and deep fry @ 375 degrees till golden brown and toss in cinnamon sugar to coat.
Banana Foam:
1 3/4 cup Milk
1 3/4 cup Heavy Cream
1 lb diced banana
Steep the ingredients together for approx 30 mins over med heat the let rest for 1 hour. Strain the ingredients and use an immersion blender to froth the mixture into a foam.
In the center of the bottom of a shallow large rimmed bowl spoon about 2-3 oz of caramelized bananas in center about a 2" circle, Gently pour the chocolate soup around the bowl so that it is equal height to the bananas, Add three little beignets to the top of the bananas and add a dollop of the foam to rest on top of beignets. For an added presentation, microplane some milk chocolate over the whole dish.
Bittersweet Chocolate Soup
Courtesy of Chef Joel Richard Sardinha
Soup:
4 cups whole milk
10 1/2 oz. bittersweet chocolate, chopped
Bring the milk up to scald and pour over chocolate and stir till melted. Hold off to the side with moderate indirect heat.
Caramelized Bananas:
4 large bananas, peeled and diced
1/4 cup dark rum
1/2 cup sugar
1 T unsalted butter
Melt Butter with sugar til completely dissolved. Add your diced bananas and bring up to hot. Deglaze with the rum ( alcohol must be evaporated through flame or taste.)
Beignets:
40oz milk
1 lb unsalted butter
4 tsp sugar
pinch salt
1 lb flour
1 lb eggs
Heat milk, butter, sugar, and salt together. Add in the flour and mix till batter forms a ball, continue to mix to reduce the moisture in the batter for approx 2 minutes over low heat. Pull off the stove and allow the mixture to cool down to approx 80 degrees. Using a mixer (on low) or by hand add in one egg at a time and make sure the egg is completely incorporated before adding the next. Refrigerate. Make 1oz balls of the batter and deep fry @ 375 degrees till golden brown and toss in cinnamon sugar to coat.
Banana Foam:
1 3/4 cup Milk
1 3/4 cup Heavy Cream
1 lb diced banana
Steep the ingredients together for approx 30 mins over med heat the let rest for 1 hour. Strain the ingredients and use an immersion blender to froth the mixture into a foam.
In the center of the bottom of a shallow large rimmed bowl spoon about 2-3 oz of caramelized bananas in center about a 2" circle, Gently pour the chocolate soup around the bowl so that it is equal height to the bananas, Add three little beignets to the top of the bananas and add a dollop of the foam to rest on top of beignets. For an added presentation, microplane some milk chocolate over the whole dish.
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