Happy Thanksgiving Everyone! I found this grace somewhere a while ago without attribution. It was so special I thought I would share it with you. Many thanks to its creator.
"As we make ready to eat this food, we remember with gratitude, the many people, tools, animals and plants, air and water, sky and earth, turned in the wheel of living and dying, whose joyful exertion, provides our sustenance this day.
May we with the Blessing of this food, join our hearts, to the one heart of the world, in awareness and love, and may we together with everyone, realize the path of awakening and never stop making efforts for the benefit of others."
This is truly an amazing grace!
Blessings upon you my friends! Happy Thanksgiving!
Wednesday, November 25, 2009
Wednesday, November 11, 2009
Pumpkin Cinnamon Rolls
P u m p k i n C i n n a m o n R o l l s w i t h C a r a m e l I c i n g
Oh my goodness- Elizabeth and I made these together over the weekend. The moist centers melt in your mouth. The crispy edges, coated with caramel are heavenly. I think these will be our Christmas morning delights.
M a k e s a dozen good sized rolls
Ingredients for the D o u g h :
1 / 3 c u p m i l k o r s o y m i l k
2 T b u t t e r or Pastor Chuck’s Apple Butter
1/2 c u p c a n n e d p u m p k i n o r m a s h e d c o o k e d p u m p k i n
1 T light brown s u g a r
1 T molasses
1/2 t s a l t
1 l a r g e e g g , b e a t e n
1 T or 1 p a c k a g e a c t i v e d r y y e a s t dissolved in 2 T. warm water
1 t cinnamon
¼ t nutmeg
2 c u p s u n b l e a c h e d a l l - p u r p o s e f l o u r -I like King Arthur flour
Ingredients f o r the F i l l i n g :
1 / 2 c u p b r o w n s u g a r , p a c k e d
2 t c i n n a m o n
½ t nutmeg
3 T m e l t e d b u t t e r - Kate’s is wonderful
Ingredients fo r the I c i n g :
1/2 c u p b u t t e r
1 c u p b r o w n s u g a r , p a c k e d
4 T m i l k or heavy cream
4 t pure v a n i l l a e x t r a c t
d a s h o f s a l t
1 1/2 c u ps s i f t e d p o w d e r e d s u g a r
P r e p a r e the dough : I n a s m a l l s a u c e p a n , h e a t m i l k a n d 2 T b u t t e r j u s t u n t i l w a r m, s t i r r i n g c o n s t a n t l y . The b u t t e r should just be m e l t e d .
I n l a r g e b o w l , c o m b i n e p u m p k i n , s u g a r, molasses a n d s a l t . A d d the warm m i l k m i x t u r e a n d b e a t u n t i l all ingredients are incorporated . B e a t i n e g g a n d y e a s t . I n a s e p a r a t e m i x i n g b o w l , c o m b i n e f l o u r and spices. A d d h a l f o f the f l o u r m i x t u r e t o p u m p k i n batter . B e a t o n l o w s p e e d f o r 5 m i n u t e s , s c r a p i n g s i d e s o f b o w l f r e q u e n t l y . A d d the r e m a i n i n g f l o u r a n d m i x t h o r o u g h l y ( this d o u g h w i l l b e v e r y s o f t ) . T u r n i n t o l i g h t l y g r e a s e d b o w l , t h e n g r e a s e s u r f a c e o f d o u g h l i g h t l y with the melted butter . C o v e r a n d l e t r i s e i n a w a r m p l a c e u n t i l d o u b l e d in bulk, a b o u t 1 h o u r .
P u n c h d o u g h d o w n . T u r n o n t o f l o u r e d s u r f a c e . K n e a d a f e w t u r n s t o f o r m a s m o o t h d o u g h , s p r i n k l i n g w i t h e n o u g h a d d i t i o n a l f l o u r t o m a k e d o u g h e a s y t o h a n d l e . Li g h t l y f l o u r your board again and r o l l the d o u g h i n t o a 10x1 2 - i n c h r e c t a n g l e .
I n a s m a l l b o w l , c o m b i n e b r o w n s u g a r , c i n n a m o n and nutmeg . B r u s h the s u r f a c e o f the d o u g h w i t h m e l t e d b u t t e r . S p r i n k l e w i t h the b r o w n s u g a r m i x t u r e . B e g i n n i n g w i t h one l o n g s i d e o f the d o u g h , r o l l it u p j e l l y - r o l l s t y l e . P i n c h the s e a m t o s e a l . W i t h a s h a r p s e r r a t e d k n i f e , g e n t l y c u t the r o l l i n t o t w e l v e 1 - i n c h s l i c e s . P l a c e r o l l s c u t - s i d e - u p i n a g r e a s e d 9 - i n c h - s q u a r e b a k i n g p a n . ( A t t h i s p o i n t t h e r o l l s c a n b e c o v e r e d a n d r e f r i g e r a t e d o v e r n i g h t i f n e c e s s a r y ) .
C o v e r a n d l e t r i s e u n t i l n e a r l y d o u b l e d , 3 0 t o 4 5 m i n u t e s .
P r e h e a t o v e n t o 3 5 0 F . B a k e r o l l s a b o u t 2 0 m i n u t e s , o r u n t i l g o l d e n . R e m o v e f r o m p a n t o parchment p a p e r - l i n e d cooling r a c k . C o o l 1 0 t o 1 5 m i n u t e s .
W h i l e the r o l l s a r e c o o l i n g , p r e p a r e i c i n g : I n s m a l l s a u c e p a n , h e a t the b u t t e r u n t i l m e l t e d . S t i r i n b r o w n s u g a r a n d m i l k or cream . C o o k o v e r m e d i u m - l o w h e a t f o r 5 m i n u t es, stirring constantly . T r a n s f e r t o a s m a l l m i x i n g b o w l a n d c o o l 5 minutes . S t i r i n v a n i l l a , s a l t a n d p o w d e r e d s u g a r . B e a t w i t h a n e l e c t r i c m i x e r u n t i l w e l l b l e n d e d . I f n e c e s s a r y , a d d m o r e p o w d e r e d s u g a r f o r d e s i r e d c o n s i s t e n c y .
D r i z z l e i c i n g o v e r w a r m r o l l s .
Mmmm Delicious!
Oh my goodness- Elizabeth and I made these together over the weekend. The moist centers melt in your mouth. The crispy edges, coated with caramel are heavenly. I think these will be our Christmas morning delights.
M a k e s a dozen good sized rolls
Ingredients for the D o u g h :
1 / 3 c u p m i l k o r s o y m i l k
2 T b u t t e r or Pastor Chuck’s Apple Butter
1/2 c u p c a n n e d p u m p k i n o r m a s h e d c o o k e d p u m p k i n
1 T light brown s u g a r
1 T molasses
1/2 t s a l t
1 l a r g e e g g , b e a t e n
1 T or 1 p a c k a g e a c t i v e d r y y e a s t dissolved in 2 T. warm water
1 t cinnamon
¼ t nutmeg
2 c u p s u n b l e a c h e d a l l - p u r p o s e f l o u r -I like King Arthur flour
Ingredients f o r the F i l l i n g :
1 / 2 c u p b r o w n s u g a r , p a c k e d
2 t c i n n a m o n
½ t nutmeg
3 T m e l t e d b u t t e r - Kate’s is wonderful
Ingredients fo r the I c i n g :
1/2 c u p b u t t e r
1 c u p b r o w n s u g a r , p a c k e d
4 T m i l k or heavy cream
4 t pure v a n i l l a e x t r a c t
d a s h o f s a l t
1 1/2 c u ps s i f t e d p o w d e r e d s u g a r
P r e p a r e the dough : I n a s m a l l s a u c e p a n , h e a t m i l k a n d 2 T b u t t e r j u s t u n t i l w a r m, s t i r r i n g c o n s t a n t l y . The b u t t e r should just be m e l t e d .
I n l a r g e b o w l , c o m b i n e p u m p k i n , s u g a r, molasses a n d s a l t . A d d the warm m i l k m i x t u r e a n d b e a t u n t i l all ingredients are incorporated . B e a t i n e g g a n d y e a s t . I n a s e p a r a t e m i x i n g b o w l , c o m b i n e f l o u r and spices. A d d h a l f o f the f l o u r m i x t u r e t o p u m p k i n batter . B e a t o n l o w s p e e d f o r 5 m i n u t e s , s c r a p i n g s i d e s o f b o w l f r e q u e n t l y . A d d the r e m a i n i n g f l o u r a n d m i x t h o r o u g h l y ( this d o u g h w i l l b e v e r y s o f t ) . T u r n i n t o l i g h t l y g r e a s e d b o w l , t h e n g r e a s e s u r f a c e o f d o u g h l i g h t l y with the melted butter . C o v e r a n d l e t r i s e i n a w a r m p l a c e u n t i l d o u b l e d in bulk, a b o u t 1 h o u r .
P u n c h d o u g h d o w n . T u r n o n t o f l o u r e d s u r f a c e . K n e a d a f e w t u r n s t o f o r m a s m o o t h d o u g h , s p r i n k l i n g w i t h e n o u g h a d d i t i o n a l f l o u r t o m a k e d o u g h e a s y t o h a n d l e . Li g h t l y f l o u r your board again and r o l l the d o u g h i n t o a 10x1 2 - i n c h r e c t a n g l e .
I n a s m a l l b o w l , c o m b i n e b r o w n s u g a r , c i n n a m o n and nutmeg . B r u s h the s u r f a c e o f the d o u g h w i t h m e l t e d b u t t e r . S p r i n k l e w i t h the b r o w n s u g a r m i x t u r e . B e g i n n i n g w i t h one l o n g s i d e o f the d o u g h , r o l l it u p j e l l y - r o l l s t y l e . P i n c h the s e a m t o s e a l . W i t h a s h a r p s e r r a t e d k n i f e , g e n t l y c u t the r o l l i n t o t w e l v e 1 - i n c h s l i c e s . P l a c e r o l l s c u t - s i d e - u p i n a g r e a s e d 9 - i n c h - s q u a r e b a k i n g p a n . ( A t t h i s p o i n t t h e r o l l s c a n b e c o v e r e d a n d r e f r i g e r a t e d o v e r n i g h t i f n e c e s s a r y ) .
C o v e r a n d l e t r i s e u n t i l n e a r l y d o u b l e d , 3 0 t o 4 5 m i n u t e s .
P r e h e a t o v e n t o 3 5 0 F . B a k e r o l l s a b o u t 2 0 m i n u t e s , o r u n t i l g o l d e n . R e m o v e f r o m p a n t o parchment p a p e r - l i n e d cooling r a c k . C o o l 1 0 t o 1 5 m i n u t e s .
W h i l e the r o l l s a r e c o o l i n g , p r e p a r e i c i n g : I n s m a l l s a u c e p a n , h e a t the b u t t e r u n t i l m e l t e d . S t i r i n b r o w n s u g a r a n d m i l k or cream . C o o k o v e r m e d i u m - l o w h e a t f o r 5 m i n u t es, stirring constantly . T r a n s f e r t o a s m a l l m i x i n g b o w l a n d c o o l 5 minutes . S t i r i n v a n i l l a , s a l t a n d p o w d e r e d s u g a r . B e a t w i t h a n e l e c t r i c m i x e r u n t i l w e l l b l e n d e d . I f n e c e s s a r y , a d d m o r e p o w d e r e d s u g a r f o r d e s i r e d c o n s i s t e n c y .
D r i z z l e i c i n g o v e r w a r m r o l l s .
Mmmm Delicious!
Thursday, October 15, 2009
Makin' Whoopie
We were up early this morning, out for a bike ride as the sun came up. It was a frosty 38 degrees. You can be sure that we were layered with enough warmth to keep us toasty. When it gets chilly, we often start feeling the urge to turn on the oven, mix up a batch of cookies and fill the house with the aroma of warm, homemade goodness. I thought I'd share two recipes today. One for traditional Maine whoopie pies; another for a pumpkin version that is filled with a creamy, spiced, maple confection. Both versions can be made as tiny or gigantic sandwich cakes OR bake the batter in a cake pan and frost with the filling for an Inside-Out Whoopie Pie. Either way they are Oh So Delicious.
Savor. Linger. Enjoy!
-Cynthia
Whoopie Pies
Woopie Pies are a Maine tradition. They are a combination of fluffy frosting sandwiched between two cake-like cookies. The originals were chocolate on the outside and vanilla on the inside. Most folks agree that the cakey cookie should be moist, yet sturdy enough to hold on to. The filling however is subject to much controversy. There are many secret recipes for creating the luscious, creamy, fluffy white stuff that acts as cookie glue. Some like the kind made with marshmallow fluff, some a buttery frosting and others a tooth-achingly sweet shortening confection. Recipes have sprung up over the years to satisfy the palates of gourmets and gourmands alike. Here are a few suggestions for my favorite versions of insides and outsides. Use your imagination to create the combinations your family will love.
Traditional Chocolate Whoopie Pies
For the cakey-cookie part:
1 cup butter
2 cups sugar
3 eggs
2 egg yolks
2 tsp. vanilla
4 cups flour
3 tsp. baking soda
1/2 tsp salt
1 1/2 cups cocoa
1 cup buttermilk
1 cup sour cream
1/2 cup hot water
Preheat oven to 350. In the bowl of an electric mixer cream together the butter and sugar. Add the eggs and yolks one at a time and beat until combined. Add the vanilla and beat until combined. Scrape down the sides of the bowl. Sift together the flour, baking soda, salt and cocoa. In a small bowl whisk together the buttermilk and sour cream. Add the sifted dry ingredients alternately with the buttermilk mixture. Scrape down the sides of the bowl again. Add the hot water slowly and mix until incorporated.
Use an ice-cream scoop if you have one handy or a tablespoon, to drop the batter 2” apart on a parchment/silicone sheet lined or greased baking sheet. My favorite scoop size for whoopee pies is 2 oz. That's about 3 heaping Tablespoons of batter. Bake for 10-14 minutes or until tops are springy. Remove from the pan on the sheets of parchment to a rack. Cool completely.
Vanilla Cream Filling
12 Tbsp. Unsalted butter
2 1/2 c. confectioners sugar-sifted
Pinch salt
4 tsp. pure vanilla
2 egg whites
2 tsp. fresh lemon juice
In the bowl of an electric mixer cream the butter with the confectioners sugar and salt until light and fluffy. Add vanilla and lemon juice and mix until combined.
Add the egg whites one at a time, beating thoroughly after each one. The filling will seem to break but just keep going and whisk away. It will come right back together. Scrape down the sides of the bowl. Continue beating until very light and fluffy- as long as 5 minutes.
Assembly;
Take one chocolate piece. Using the same size ice cream scoop that you used to make the cookies, place a heaping scoop of filling on one flat side. Top with another chocolate piece. Continue putting the Whoopie Pies together until all are assembled. Hopefully you have made an odd number of chocolate pieces- then you get to top the last one with filling and pop it into your mouth. Ah the sweet rewards.
Peanut Butter Filling
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
a pinch of salt
Place all ingredients in the bowl of an electric mixer. Beat together until creamy. Scrape down the bowl. Beat the filling for 4 minutes on high until the mixture is fluffy and light.
Pumpkin Whoopie Pies with Maple Spice Filling
1 cup sugar
1 cup maple sugar
1 cup melted butter
3 eggs
2 cups cooked pureed pumpkin
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
Preheat your oven to 350 degrees F. Stir together sugars, butter and eggs. Add pumpkin. In a separate bowl, sift together the remaining ingredients. Add to the pumpkin mixture and stir just until incorporated. Scrape down the bowl well and stir again to be sure the ingredients are evenly distributed. Use an ice-cream scoop if you have one handy, to drop the batter 2” apart on a parchment/silicone sheet lined or greased baking sheet. My favorite scoop size for whoopee pies is 2 oz. That's about 3 heaping Tablespoons of batter. Bake for 10-14 minutes or until tops are springy and light brown. Remove from the pan on the sheets of parchment to a rack. Cool completely. These cakes are very moist.
Maple Spice Filling
12 Tbsp. Butter
2 1/2c. Confectioners sugar-sifted
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch salt
1 Tablespoon pure vanilla
2 Tablespoons pure maple syrup
2 egg whites
2 tsp. Fresh lemon juice
In the bowl of an electric mixer cream the butter with the confectioners sugar, cinnamon, nutmeg and salt until light and fluffy. Add vanilla, maple syrup and lemon juice and mix until combined. Add the egg whites one at a time, beating thoroughly after each one. The filling will seem to break but just keep going and whisk away. It will come right back together. Scrape down the sides of the bowl. Continue beating until very light and fluffy- as long as 5 minutes.
Assemble the same as Chocolate Whoopie Pies
Thursday, June 4, 2009
The Spirit of Dance
I just read an article in National Geographic online entitled Shall We Dance. In it there are several references to what dance does for one's psyche. This passage is a quintessential expression of the spirit of dance.
"Dance, like the rhythm of a beating heart, is life. It is, also, the space between heartbeats. It is, said choreographer Alwin Nikolais, what happens between here and there, between the time you start and the time you stop. "It is," says Judith Jamison, artistic director of the Alvin Ailey American Dance Theater, "as close to God as you are going to get without words."
To dance is human. To dance is divine."
May we all experience this joy!
"Dance, like the rhythm of a beating heart, is life. It is, also, the space between heartbeats. It is, said choreographer Alwin Nikolais, what happens between here and there, between the time you start and the time you stop. "It is," says Judith Jamison, artistic director of the Alvin Ailey American Dance Theater, "as close to God as you are going to get without words."
To dance is human. To dance is divine."
May we all experience this joy!
Friday, May 29, 2009
Shim Sham for Frankie
Hi All!
Our beloved Frankie Manning passed away in May. His 95th birthday celebration took place as thousands of dancers made the pilgrimage to NYC over Memorial Day weekend. The video of the global shim sham made its debut on the 23rd at the Hammerstein Ballroom. (Compiled and edited by Akemi Kinukawa. Special mention: Rik Panganiban.) Here is the link: Global Shim Sham. The long version of the Mainiac Swing Dancers video is online also here: Mainiac Swing Shim Sham.
Let's all dance one for Frankie!
Savor. Linger. Enjoy!
-Cynthia
Our beloved Frankie Manning passed away in May. His 95th birthday celebration took place as thousands of dancers made the pilgrimage to NYC over Memorial Day weekend. The video of the global shim sham made its debut on the 23rd at the Hammerstein Ballroom. (Compiled and edited by Akemi Kinukawa. Special mention: Rik Panganiban.) Here is the link: Global Shim Sham. The long version of the Mainiac Swing Dancers video is online also here: Mainiac Swing Shim Sham.
Let's all dance one for Frankie!
Savor. Linger. Enjoy!
-Cynthia
Monday, May 18, 2009
Do a Little Salsa
Cam and I have been taking a ballroom dancing class. We learned a little bit of salsa. It is such fun to move. To accompany your own dance steps, shake a tailfeather in the kitchen and make up some different salsas for dinner.
Fresh Tomato Salsa
2 chopped large tomatoes
2 seeded and chopped jalapenos or more to taste
2 chopped small white onions
2 cloves peeled and minced garlic
½ c chopped fresh cilantro
1 t salt
2 T fresh lime juice or more to taste
In a small bowl combine all ingredients, stir well to blend.
Let stand 30 minutes before serving.
Refrigerate in airtight container for up to 3 days.
Pineapple Salsa
1 c chopped fresh pineapple or drained canned pineapple chunks
1/2 c chopped sweet orange bell pepper
1/4 c chopped fresh cilantro
1/4 c diced red onion
2 T fresh lime juice
sea salt & pepper
In a small bowl combine all ingredients, stir well to blend.
Chill for at least 30 minutes before serving.
Refrigerate in airtight glass container for up to 3 days.
Blueberry Salsa
1 medium pink grapefruit
2 cored and chopped pink lady apples
2 T finely chopped red onion
1 seeded and chopped fresh jalapeno pepper
1 t maple syrup
1 T lime juice
1 c fresh or frozen Maine blueberries
2 T chopped fresh cilantro
Section the pink grapefruit and discard membrane.Carefully dice the grapefruit.
In a small bowl combine all ingredients, stir well to blend.
Chill for at least 30 minutes before serving.
Refrigerate in airtight container for up to 3 days.
Spicy Five-Bean Salad
This tangy salad is an ideal accompaniment for grilled chicken, sure to please your palate!
Serves8-10
Salad:
2 c black beans
2 c navy beans
2 c garbanzo beans
1 c broad beans
2 c edamamme (soybeans)
1 bunch fresh parsley, washed and chopped
4 scallions, washed and chopped
Dressing:
1 c olive oil
3⁄4 c red wine vinegar
2 T cumin
2 limes, zested and juiced
1 T fresh lemon juice
2 t sugar
1 T fresh oregano, chopped
1 T chili powder
1 T fresh parsley, chopped
1⁄4 t Tabasco sauce or Cholula sauce (or more to your taste)
2 t salt
1 T white pepper
Toss all the beans together with parsley and scallions.
Whisk together all of the ingredients for the dressing. Pour over beans and toss evenly.
Marinate the salad for at least an hour, or overnight.
Fresh Tomato Salsa
2 chopped large tomatoes
2 seeded and chopped jalapenos or more to taste
2 chopped small white onions
2 cloves peeled and minced garlic
½ c chopped fresh cilantro
1 t salt
2 T fresh lime juice or more to taste
In a small bowl combine all ingredients, stir well to blend.
Let stand 30 minutes before serving.
Refrigerate in airtight container for up to 3 days.
Pineapple Salsa
1 c chopped fresh pineapple or drained canned pineapple chunks
1/2 c chopped sweet orange bell pepper
1/4 c chopped fresh cilantro
1/4 c diced red onion
2 T fresh lime juice
sea salt & pepper
In a small bowl combine all ingredients, stir well to blend.
Chill for at least 30 minutes before serving.
Refrigerate in airtight glass container for up to 3 days.
Blueberry Salsa
1 medium pink grapefruit
2 cored and chopped pink lady apples
2 T finely chopped red onion
1 seeded and chopped fresh jalapeno pepper
1 t maple syrup
1 T lime juice
1 c fresh or frozen Maine blueberries
2 T chopped fresh cilantro
Section the pink grapefruit and discard membrane.Carefully dice the grapefruit.
In a small bowl combine all ingredients, stir well to blend.
Chill for at least 30 minutes before serving.
Refrigerate in airtight container for up to 3 days.
Spicy Five-Bean Salad
This tangy salad is an ideal accompaniment for grilled chicken, sure to please your palate!
Serves8-10
Salad:
2 c black beans
2 c navy beans
2 c garbanzo beans
1 c broad beans
2 c edamamme (soybeans)
1 bunch fresh parsley, washed and chopped
4 scallions, washed and chopped
Dressing:
1 c olive oil
3⁄4 c red wine vinegar
2 T cumin
2 limes, zested and juiced
1 T fresh lemon juice
2 t sugar
1 T fresh oregano, chopped
1 T chili powder
1 T fresh parsley, chopped
1⁄4 t Tabasco sauce or Cholula sauce (or more to your taste)
2 t salt
1 T white pepper
Toss all the beans together with parsley and scallions.
Whisk together all of the ingredients for the dressing. Pour over beans and toss evenly.
Marinate the salad for at least an hour, or overnight.
Thursday, January 29, 2009
Molten Chocolate Lava Cakes with Swing Dance on the Brain
We have friends coming to visit for Superbowl Sunday, so, I'm trying to come up with a fun menu that allows for all that grazing time we love--without the heavy calorie overload. We're having chili and veggies, chips and salsa, guacamole and yummy cheeses/crackers, a plate of olives and pickles, peppers and more cheese. For dessert, I thought I'd make a delicious individual lava cake recipe. The batter can be made the night before and chilled, ready to pop into the oven just before everyone is ready for dessert. The middles are hot and melty, the edges cakey and moist. Top them with a little espresso cream and you're good to go!
Have a great weekend!
savor. Linger. Enjoy!
Warmly,
Cynthia
Thick and Hearty Simple Chili
Shipwreck Galley has a fantastic line of spirited salsas made in Maine. Their Cherry & Brandy Salsa is delicious on its own, and it adds a wonderful layer of flavor to this chili. Cook this hearty dish ahead if you’ve got time—it’s even better the next day. This recipe is easy to double if you are cooking for a crowd. You can also prepare this dish in a slow cooker and let it bubble all day.
Serves 4, with leftovers for tomorrow’s lunch
1 lb lean ground beef, chicken, or turkey
2 c chopped onion
3 T minced garlic
1 T beef bouillon paste or powder
1 T oregano
1 t cumin
1 t chili powder
1 t cayenne
1 t salt
1 T sugar
1 t freshly ground black pepper
1 c cooked kidney beans, drained
1 c cooked black beans, drained
1 4-oz can tomato paste
1 c puréed tomatoes, canned or fresh
1 c Shipwreck Galley Cherry & Brandy Salsa or your favorite fruit salsa
2 c refried beans
1 c corn
1 c cooked chick peas
Garnish:
shredded cheese
1 c Shipwreck Galley Cherry & Brandy Salsa
sour cream
avocado slices
In a large, heavy bottomed pan, brown the ground meat over medium heat. Remove excess fat, if necessary. Add the onion and garlic and cook until the onion is translucent.
Add the bouillon, oregano, cumin, chili powder, cayenne, salt, sugar, and black pepper, and mix well. Add the kidney beans, black beans, tomato paste, tomatoes, salsa, and refried beans. Heat and stir well until the refried beans are completely incorporated into the chili. Add the corn and chick peas. Turn the heat to low and cover, stirring often, until the chili has a creamy, thick consistency. Let the chili simmer 30 minutes or up to 2 hours for the flavors to meld. Be sure to scrape the bottom as you stir so there will not be any burned bits in the chili.
Serve in bowls with shredded cheese, additional salsa, sour cream, and avocado slices on top.
Molten Chocolate Lava Cakes with Espresso Cream
Enjoy these liquid centered cakes right out of the oven. The melted chocolate middles make them all the more decadent.
Makes 8 cakes
Cakes:
1 cup all purpose flour
3/4 cup unsweetened cocoa powder
6 teaspoons instant espresso powder
1 1/2 teaspoons baking powder
1 cup (2 sticks) unsalted butter, melted
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
2 teaspoons pure vanilla extract
16 Tablespoons semisweet chocolate chips
Cream:
1 cup chilled whipping cream
3 Tablespoons powdered sugar
2 teaspoons espresso powder
In a medium bowl, sift flour, cocoa powder, espresso powder, and baking powder. Place butter in large bowl. Add sugars and whisk until completely combined. Whisk in eggs, one at a time. Mix in vanilla. Whisk in dry ingredients all at once. Grease 8 one cup ovenproof mugs or ramekins. Divide batter among the eight mugs placing about 1/2 cup in each one. Place 2 Tablespoons of the chocolate chips on each one. Gently press chips into the center of the batter. Cover and refrigerate mugs at least 1 hour or overnight.
Position rack in center of oven and preheat to 350 degrees F. Remove mugs from refrigerator and let stand at room temperature 10 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 25 minutes. Cool while you whip the cream- about 5 minutes.
Make the cream: In a medium bowl, combine the cream, powdered sugar and espresso powder. Whisk until stiff peaks form. Chill up to 1 hour.
Top the hot cakes with espresso whipped cream and serve.
If you need to work off the cake try swing dancing. It's a blast!! Here is one great example: Kevin StLaurent and Sarah Spence Adams dancing at the North Deering Grange in Portland, Maine. A great workshop day filled with fun and dancing!
Have a great weekend!
savor. Linger. Enjoy!
Warmly,
Cynthia
Thick and Hearty Simple Chili
Shipwreck Galley has a fantastic line of spirited salsas made in Maine. Their Cherry & Brandy Salsa is delicious on its own, and it adds a wonderful layer of flavor to this chili. Cook this hearty dish ahead if you’ve got time—it’s even better the next day. This recipe is easy to double if you are cooking for a crowd. You can also prepare this dish in a slow cooker and let it bubble all day.
Serves 4, with leftovers for tomorrow’s lunch
1 lb lean ground beef, chicken, or turkey
2 c chopped onion
3 T minced garlic
1 T beef bouillon paste or powder
1 T oregano
1 t cumin
1 t chili powder
1 t cayenne
1 t salt
1 T sugar
1 t freshly ground black pepper
1 c cooked kidney beans, drained
1 c cooked black beans, drained
1 4-oz can tomato paste
1 c puréed tomatoes, canned or fresh
1 c Shipwreck Galley Cherry & Brandy Salsa or your favorite fruit salsa
2 c refried beans
1 c corn
1 c cooked chick peas
Garnish:
shredded cheese
1 c Shipwreck Galley Cherry & Brandy Salsa
sour cream
avocado slices
In a large, heavy bottomed pan, brown the ground meat over medium heat. Remove excess fat, if necessary. Add the onion and garlic and cook until the onion is translucent.
Add the bouillon, oregano, cumin, chili powder, cayenne, salt, sugar, and black pepper, and mix well. Add the kidney beans, black beans, tomato paste, tomatoes, salsa, and refried beans. Heat and stir well until the refried beans are completely incorporated into the chili. Add the corn and chick peas. Turn the heat to low and cover, stirring often, until the chili has a creamy, thick consistency. Let the chili simmer 30 minutes or up to 2 hours for the flavors to meld. Be sure to scrape the bottom as you stir so there will not be any burned bits in the chili.
Serve in bowls with shredded cheese, additional salsa, sour cream, and avocado slices on top.
Molten Chocolate Lava Cakes with Espresso Cream
Enjoy these liquid centered cakes right out of the oven. The melted chocolate middles make them all the more decadent.
Makes 8 cakes
Cakes:
1 cup all purpose flour
3/4 cup unsweetened cocoa powder
6 teaspoons instant espresso powder
1 1/2 teaspoons baking powder
1 cup (2 sticks) unsalted butter, melted
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
2 teaspoons pure vanilla extract
16 Tablespoons semisweet chocolate chips
Cream:
1 cup chilled whipping cream
3 Tablespoons powdered sugar
2 teaspoons espresso powder
In a medium bowl, sift flour, cocoa powder, espresso powder, and baking powder. Place butter in large bowl. Add sugars and whisk until completely combined. Whisk in eggs, one at a time. Mix in vanilla. Whisk in dry ingredients all at once. Grease 8 one cup ovenproof mugs or ramekins. Divide batter among the eight mugs placing about 1/2 cup in each one. Place 2 Tablespoons of the chocolate chips on each one. Gently press chips into the center of the batter. Cover and refrigerate mugs at least 1 hour or overnight.
Position rack in center of oven and preheat to 350 degrees F. Remove mugs from refrigerator and let stand at room temperature 10 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 25 minutes. Cool while you whip the cream- about 5 minutes.
Make the cream: In a medium bowl, combine the cream, powdered sugar and espresso powder. Whisk until stiff peaks form. Chill up to 1 hour.
Top the hot cakes with espresso whipped cream and serve.
If you need to work off the cake try swing dancing. It's a blast!! Here is one great example: Kevin StLaurent and Sarah Spence Adams dancing at the North Deering Grange in Portland, Maine. A great workshop day filled with fun and dancing!
Tuesday, January 20, 2009
Happy Obama Day! Celebrate With a Warm and Elegant Dessert... Berries with Dark Chocolate Truffle Sauce and Raspberry Puree
Looking forward with our new administration I am so excited, so proud and so happy to be an American. When I think about what I would make for my favorite people- my family and, goodness, if the Obama family was ever in Maine and wanted to stop by for dinner-They'd be welcome!-- I would end the meal with my most special Callebaut and Organic Cream Truffle sauce. I always think of raspberries with this elegant Chocolate dessert. In the spirit of celebration here is a recipe for my chocolate and berry concoction. It’s a hint of summer draped in a silken, liquid, dark chocolate. If you are a lover of Dark Chocolate- this Truffle sauce is right up your alley. You can serve this alone or pile the whole thing atop a scoop of vanilla ice cream. Any time you want to celebrate this dish will please your palate.
Warm Berries with Dark Chocolate Truffle Sauce and Raspberry Puree
Serves 6-8
Warm Berries:
1 qt strawberries
1 qt Maine blueberries
1 qt raspberries
1 cup Wyman’s blueberry juice
1 Tablespoon cornstarch dissolved in 1 Tablespoon cold water
1 cup sifted powdered sugar
Dark Chocolate Truffle Sauce:
12 oz semisweet chocolate bits
1 oz bitter chocolate
1⁄2 cup heavy cream
Raspberry Coulis:
1 qt red raspberries
1⁄2 cup sifted powdered sugar
Wash and hull the strawberries. Wash the blueberries and raspberries. Set aside.
In a medium saucepan, heat the blueberry juice. Stir in the dissolved cornstarch. Bring mixture to a boil. When it begins to thicken, stir in the powdered sugar. Add the strawberries, blueberries, and raspberries. Stir gently. Reduce heat and let the berries warm in the hot sauce for five minutes.
In a small saucepan, place the chocolate and heavy cream. Heat slowly, stirring constantly until melted. Remove from heat.
In the bowl of a food processor, place the raspberries for the coulis. Process until they are puréed. Add the powdered sugar. Process until completely liquefied. Pour the purée through a sieve into a clean bowl. Stir the mixture around to allow the juice to run through and the seeds to stay in the strainer. Be sure to wipe the underside of the strainer with a rubber scraper or spoon to get all of the juice.
Serve the berries in individual bowls. Spoon a generous dollop of chocolate over the top. Drape the chocolate with the raspberry coulis. Mmmm.
Savor. Linger. Enjoy! and Celebrate this Historic, Extraordinarily Happy Day!
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