Chocolate Salame

This Chocolate "Salame" was fun for my holiday open house and wine tasting last week! It looks really funky and authentic and is a great conversation piece for your holiday gatherings! I revised a Nigella Lawson recipe to fit the ingredients I had on hand as well as chocolate salame I had tried in Italy. I will note my changes above Nigella's recipe posted below.

I used Callebaut 66% bittersweet chocolate, omitted all the nuts, replace the amaretti cookies with Leibniz Butter Biscuits and replaced the amaretto with cognac. The "icing sugar" is confectioners/powdered sugar and the whole string thing was quite the debacle. Honestly 5 adults got so frustrated and pissed off we ended up tying knots all the the thing to be sorta the same. Whatchagonnado? I also made mine into smaller portions and froze them wrapped in tinfoil then a ziploc, it turned out perfectly. Truly this is a make ahead, think 3 days or more in advance, to let all the flavors blend and the biscuits to soften up a bit. ENJOY!
NOTE: American conversion is listed at the end of each ingredient!!


250 grams good-quality dark chocolate (min. 70% cocoa solids), roughly chopped; 9oz
250 grams amaretti biscuits (crunchy, not soft) 9oz
100 grams soft unsalted butter 7 Tablespoons
150 grams caster sugar 3/4 cup
3 large eggs
2 tablespoons Amaretto liqueur
2 tablespoons unsweetened cocoa powder
75 grams natural almonds (unskinned), roughly chopped 1/2 cup
75 grams hazelnuts (roughly chopped) 1/2 cup
50 grams pistachios (roughly chopped) 1/2 cup
2 tablespoons icing sugar (to decorate)


In the microwave (following manufacturer’s instructions), or in a heatproof bowl suspended over a saucepan of simmering water (but not touching the water), melt the chocolate until smooth. While the chocolate’s melting, put the biscuits into a large freezer bag, seal and bash them with a rolling pin until you have a bag of rubble – not dust. When the chocolate’s melted, remove it to a cold place (not the fridge) and set aside to cool.
Cream the butter and sugar together; I do this in a freestanding mixer, but you don’t have to. You just need to use a large bowl and make sure the mixture is soft and superlight.
Gradually, and one by one, beat in the eggs. (Don’t worry if the mixture looks curdled at this stage: all manner of ills will be righted once the chocolate is added later.) Then beat in the amaretto liqueur.
Push the cocoa powder through a little sieve or tea strainer into the cooled chocolate and, with a small rubber spatula, stir till combined, then beat this into the egg mixture, too.
When you have a smooth chocolate mixture in front of you, tip in the chopped nuts and crushed biscuits. Fold these in firmly but patiently to make sure everything is chocolate covered. Transfer this mixture, still in its bowl, to the fridge to firm up a bit for 20–30 minutes. Don’t leave it for much longer than this or it will be difficult to get out of the bowl to shape.
Unroll and slice off 2 large pieces of clingfilm, overlapping them, so that you have a large cling-covered surface to roll the chocolate salame out on. Tip the chocolate mixture out in the middle of this and – using your hands, messy though this is – mould the mixture into a fat salame-like log, approx. 30cm long.
Cover the chocolate log completely with the clingfilm, and then firmly roll it, as if it were a rolling pin, to create a smooth, rounded cylinder from the rough log you started with. Twist the ends by grasping both ends of the clingfilm and rolling the sausage-log towards you several times. Then put it in the fridge for at least 6 hours – though preferably overnight – to set.
Now – once it’s set – for the exciting bit: tear off a large piece of greaseproof paper and lay it on a clear kitchen surface. Take the salame out of the fridge and sit it on the paper. Measure out a piece of string at least 6 times longer than the length of the salame, and tie one end of the string firmly round the twisted knot of clingfilm at one end of the salame. Then trim away as much clingfilm as you can, but without cutting either of the tapered, nose ends, so that you can attach the string to these.
Dust your hands with a little icing sugar and then rub 2 tablespoons of icing sugar (more if needed) over the unwrapped salame to stop it getting sticky as you string it up. Plus it makes it look more like a salame!
Make a loop with the string, a little wider than the salame, and feed it over the end of the salame, close to where it is tied on. Pull on the trailing end to tighten (but not too tightly) and form another loop of string as before. Work this second loop around the sausage, 4cm or so further along from the first, tighten again and repeat until you reach the far end of the salame, then tie the string firmly round the other twisted nose of clingfilm.
With your remaining length of string, start to feed it back along the salame, twisting it around the encircling string each time it crosses a loop, then tie it again when you come to the end. Repeat these lengths as many times as you want, to make the authentic-looking pattern, but two or three times would be enough to get the effect.
Transfer it to a wooden board, and cut some slices, fanning them out as if they were indeed slices of salame, leaving a knife on the board, too, for people to cut further slices, as they wish. Obviously, when you cut the salame, you will cut through the string, but the many knots and twists keep it securely tied. Serve fridge cold, or very near to it.

Chocolate Stout Cake

This recipe redefines the term "omg". I have made many a chocolate cake and by far this is the most moist and chocolate-y of them all. Even my chocoholic family members agree. So chocolate-y it doesn't even need frosting...but you may be the judge of that. My first thought is whipped cream or swiss meringue buttercream if you need to dress it up! Enjoy!

Chocolate Stout Cake

1 cup stout (I used Left Hand Milk Stout)
1 cup butter
3/4 cup +3 Tablespoons Cocoa Powder (I used half ditched and half natural cocoa powder)
2 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 eggs
3/4 cup + 3 Tablespoons sour cream

Preheat oven to 350 degrees, butter 2 9 inch cake pans, line bottoms with parchment.

In a large saucepan over medium heat, bring butter and stout to a simmer, but not boiling. Add cocoa powder and whisk until smooth. Allow to cool for 10-15 minutes.

Combine flour, sugar, baking soda and salt and stir to combine.

In a large mixing bowl beat eggs and sour cream until smooth, slowly add stout/butter mixture and beat until just combined. Slowly add dry ingredients and beat until just combined.
Divide batter between pans and place on large baking sheet in case of spill overs in the oven. Bake 35 minutes or until skewer in middle comes out clean. Allow to cool in pans 20 minutes then turn out onto parchment.

Can be made into a layer cake with a thin layer of raspberry preserves, whipped cream or chocolate ganache.

Lenawee Magazine Recipes; Truffles & Pumpkin Fondue

I hope you have enjoyed the article in Lenawee Magazine!  It was great fun working with Amie, Lad, Vicki and Sue for such a lovely photo spread.  Many thanks also go out to Sandy Heckerthorn, Linda Prochaska and John (my husband) for being such good sports and expert peelers, choppers and overall helping hands!  I couldn't have done it without you!

If you DIDN'T receive the Lenawee Magazine, feel free to give The Daily Telegram a call at 517.265.5111 and they can point you in the right direction!

The Pumpkin Fondue is simple, elegant and delicious.  It's hearty enough to serve as a side dish to your meal or as an appetizer.  If you are cooking for a smaller crowd, you can adjust the recipe by half as well.  You can see my original recipe post here with additional notes and photos of the assembly.

Pumpkin Fondue

1 5lb-ish PIE pumpkin (do not use jack o lantern type pumpkin)
1 lb. Cheese- 1/2 lb. Gruyere and 1/2 lb. Emmentaler
1 cup heavy cream
1 1/2 cups stock, vegetable, chicken or veal
a generous pinch of freshly ground nutmeg
10 1/4 inch thick baguette slices, toasted until dry and crispy
1 Tablespoon Olive Oil
a pinch of Salt
Remainder of Baguette sliced into 1/2 inch thick slices for eating

Preheat oven to 450 degrees. Cut top off pumpkin and clean out seeds. Sprinkle salt onto inside flesh of pumpkin.

Chop or grate cheeses and set aside. Bake baguette slices until crunchy and golden brown. Mix heavy cream, stock and nutmeg together.

Place pumpkin into shallow roasting dish and layer baguette slices, then cheese, then cream mixture into 2 layers inside pumpkin. You may have baguette slices left over.

Put pumpkin top back on. Rub exterior of pumpkin with olive oil. Bake 1 hour and 15 minutes until cheese is bubbly and pumpkin is golden brown. Using 2 spatulas, remove from baking dish carefully and place on platter. Serve with additional baguette slices or as a side dish. You'll want to scoop up the roasted pumpkin flesh with all the cheese as you are serving or eating!


TRUFFLES 
 12 ounces Bittersweet Chocolate chopped into small pieces
2/3 cup heavy cream
1 teaspoon pure vanilla extract or 1/2 vanilla bean seeds

In a large saucepan over medium heat, bring cream to just boiling.  Remove from heat, add chocolate and vanilla and stir until completely melted.

Allow to cool in refrigerator about an hour.  Using a teaspoon, melon baller or small scoop, create truffle balls, rolling gently in hands.  You'll want to work it quickly in your hands to avoid melting.

Finish by rolling in cocoa powder, raw sugar, colored sugar crystals, even coconut or crushed candy canes!  Use your imagination!    

For the magazine, I zested an orange and mixed the zest with about the same amount of raw sugar.  I let the mixture dry on parchment paper overnight then crushed it between my fingers and rolled just the top of the truffle in the orange/sugar.  

Place the truffles on a parchment lined baking and refrigerate an additional hour.  Then place in an airtight container, between layers or waxed/parchment paper in a cool place and they should last about 2 weeks.

NOTE: Bittersweet chocolate is between 65%-75% cacao.  The lower the number, the sweeter the chocolate.  Milk Chocolate will not firm up in this recipe, so I recommend using the bittersweet.  If you'd like the truffles sweeter, make sure to use the 65% bar and roll in a sugar.

I hope you enjoy these recipes as much as we have!  Happy Holidays!

 

Gelato...it's really this easy!

"WHY???" was the word roaring through my head!  Why have I never made gelato?  Because I thought it would be a total pain in the a**.  Cooking, freezing, sticky, icy texture at home.....the list was long!

I took the plunge this week as I had an abundance of eggs and during one of the cleaning sprees, found the kids old-ish ice cream maker.

It's not a fancy ice cream maker, in fact I think I bought it on clearance more than a few years ago.  Hamilton Beach brand with a bowl that you freeze for 24 hours before churning.  Compact, easy to assemble and clean, a big enough hole in the top for additions and it churned out my gelato in less than 35 minutes.  I could see how timing might be an issue, yet most gelato base recipes suggest you make the base 24 hours in advance too.  I looked into other fancy ice cream makers and they were a larger capacity and had all sorts of features, but I really wasn't up for spending $100+, dealing with any type of ice/salt, or having another large appliance to store in my crowded kitchen and many still had a bowl to freeze.  Once you got into quasi commercial, watch out...pricing was in the thousands!

I started with the chocolate base recipe first (of course!) and also made a plain base which taste similar to a custard.  I found the whole process to be simple and about 15 minutes of hands-on time.  I'm really surprised that I enjoyed making this so much!  I am really excited to try my hand at sorbetto next and maybe add some extra goodies to the gelatos!

CHOCOLATE GELATO

2 cups whole milk

1 cup heavy cream

4 eggs

1/4 pound chocolate- 60%-finely chopped ( I used Callebaut 67%)

1/2 cup cocoa powder (I used Valrhona natural cocoa powder)

4 large egg yolks

3/4 cups sugar

A note on chocolate/cocoa powder; 

I used different cocoa powder and a darker chocolate than the recipe called for however, with amazing results!  You can easily change to regular dutch cocoa powder and a lower percentage chocolate if you want a more mellow chocolate flavor/sweeter finished gelato.

In a medium size mixing bowl, combine sugar and egg yolks and whip with a wire whisk until mixture turns a pale yellow.

In a large saucepan over medium heat, add milk and cream.  Attach a candy thermometer (or any heat safe thermometer you use) and bring to 170 degrees, then remove from heat and whisk in cocoa powder and chopped chocolate until completely melted.

Add about 1/2 cup of  hot milk to egg/sugar mixture and stir until combined.  Repeat this step, then pour egg mixture into remaining milk in saucepan and stir until combined.

Return pan to medium heat, attach thermometer and bring to 185 degrees, stirring frequently until thick but not boiling, then remove from heat.

Pour mixture through a fine mesh sieve into a clean storage bowl.  Allow to cool slightly and then refrigerate at least 4 hours or overnight.

Place base mixture into ice cream machine and churn until desired consistency.  Machine times will vary.  Mine took about 35 minutes at most.

Eat it straight out of the machine like we did, or put into a freezer container and freeze until almost solid.  Gelato will have a softer texture than traditional ice cream (and less fat!).

Red Velvet Cupcakes; Cream Cheese Swiss Meringue Buttercream

I wanted to make a little something special for Valentines Day this year.  We don't really celebrate this day too much.  I have a really romantic husband.  He buys me flowers every Saturday during the Farmers Market season, hauls me to a coffee shop in the dead of winter, puts his new contacts in (FINALLY) and tells me I still look great...no red roses can beat that.


That being said, John loves chocolate.  Expensive, homemade, cheap, imported, milk, dark....it makes absolutely no difference, he loves it.  So I decided to make him red velvet cupcakes.  I'm a bit embarrassed to admit I have never made red velvet cake.  It's so trendy these days, but the flavor never got me too excited.  But this is not about me :)  I upped the chocolate factor and got great results!

I used a combination of recipes for the cake itself, but the absolute best part of these cakes is the frosting.  Cream Cheese Swiss Meringue Buttercream  Can I get an "OMG" ?!  This frosting defines romance, you will just want to lick it off the cake.   A bit messy, a bit of work, but worth every dang minute.




RED VELVET CUPCAKES (PS the thought of all that food coloring grossed me out, so I omitted it; now they are chocolate velvet cupcakes)

2 1/2 cups flour
4 Tablespoons cocoa powder (dutched)
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups oil
2 large eggs
1 teaspoon vanilla
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons white vinegar
2 tablespoons red food coloring

Preheat oven to 350 degrees.
Combine all dry ingredients in large bowl and set aside.  In a mixing bowl, combine sugar, vinegar, oil and blend until creamy, add eggs one at a time mixing until smooth.  Add vanilla and food coloring.  With your mixer on low speed, alternate adding dry ingredients and buttermilk until well combined and smooth.  Fill baking cups and bake about 20 minutes until toothpick comes out clean.  Be careful not to overbake.

CREAM CHEESE SWISS MERINGUE BUTTERCREAM FROSTING

2 large egg whites
5 Tablespoons sugar
7 Tablespoons butter, room temperature
7 Tablespoons cream cheese, room temperature
1 teaspoon vanilla

Cube butter and cream cheese in tablespoon increments.
In a COLD double boiler, combine sugar and egg whites.  Heat over medium heat, stirring occasionally until mixture reaches 140 degrees on a candy thermometer.  Remove from heat and quickly begin whipping using a whisk attachment on your mixer on high speed.  Add  a cube of butter and allow to fully incorporate before adding the next, continue with cream cheese.  Add vanilla last.  Your buttercream will go through a series of looking curdled or separated, just keep going, it will all come together.

Pipe frosting onto cooled cupcakes, or spread with a knife.  DEVOUR!

Happy Valentines Day!  

Molten Lava Babycakes=Pure Romance

I meant to post this for Valentines Day, but time (and pasta) got in my way!

One of John's favorite things in the world is chocolate...which is true for so many people.  I would like to say he is extremely picky, but that would be lying.  He will eat and enjoy nearly anything with cocoa in it.  This includes but is not limited to Hersheys, mexican mole sauce, Valrhona chocolates, cake, hot cocoa, brownies (homemade or boxed it matters not) and chocolate milk is a particular favorite!  The beauty of John's love affair with chocolate is that it trancends to me with every chocolate dish I prepare!  Nifty huh?

Molten Lava Babycakes are a particular favorite and so easy to make.  It's a lovely chemical reaction that allows the interior to stay so gooey and soft, yet the outer cake is perfectly delicate and spongy!  A few raspberries (thank you California,USA) and whipped cream are the perfect complement! 

Molten Lava Babycakes

5 ounces Bittersweet Chocolate (I used Callebaut 66%)
10 Tablespoons Butter
3 eggs
3 egg yolks
1 1/2 cups Powdered  Sugar
1/2 cup all purpose flour
1 Tablespoon Espresso Powder
pinch of salt

Preheat oven to 425 degrees.
In a small saucepan, melt chocolate and butter together, stir until smooth and let cool about 15 minutes.

Butter 6 ramekins generously and sprinkle with sugar to coat entire interior.

Beat eggs and egg yolks until smooth and stir in powdered sugar, flour, espresso powder and salt.  Fold in cooled chocolate mixture until just combined.

Pour into ramekins until about 3/4 full.  Place ramekins on a baking sheet and bake about 15 minutes until edges are firm, but center still have a bit of jiggle.  DO NOT OVER BAKE!!

Remove from oven and let cool about 5 minutes.  Loosen the sides of each cake with a sharp knife and turn out onto a serving plate.  Garnish with raspberries, strawberries or bananas and whipped cream.


I often put these together in the morning, and pop in fridge until I get home from work.  An extra 2 minutes in the oven is all they need! 

Comfort and Joy...

I am always looking for bits of comfort and joy during the holidays.  It's so easy for me to be wrapped up in our shop, family stuff, Christmas preparations etc.  And of course, I have this insane idea that everything must be "perfect"!  Whatever perfect is?!?!  Here are some things that I've found "perfect" in this holiday season.

 I think these paperwhites are really perfect and lovely for the holidays!  After many days of 20 degree weather, snow and ice, they are magically fragrant and delicate!  

 Our boy "Otto" is perfect...he's had a hard time of it lately dealing with the new puppy, Pierre.  Maybe they can be friends under the Christmas tree?

 I think the "peanut blossom" recipe has to be about the most perfect cookie ever invented!  Chewy peanut butter cookie with a crispy sugar coating and a lovely drop of chocolate dead center.  

I'm happy to share the recipe, just comment! 

 

Banana Bread a la Orangette

I am the type of person who will not throw out food! I collect it from many sources and people, occasionally hoard it, find recipes for it and always end up creating something with it! It's seriously too much invested time just to throw into the compost or trash! So the family has been giving me a really hard time all week over the black bananas in the fridge, until yesterday...

I purchased "A Homemade Life" written by the creator of Orangette blog in June and had a few recipes marked to try. While the internet is an awesome source for recipes, I love books! I enjoyed "A Homemade Life" both the reading and recipes that I have tried, I can see why the blog has such an enormous following as well!

So for the black bananas I tried pg 26, Banana Bread with chocolate and crystallized ginger. It was made entirely with butter (my pre requisite for quick breads) QUICK and it didn't make 27 loaves of bread! Honestly, I just want one loaf...so this was the perfect recipe for me! Delicious, easy, delicious...no one has mentioned the black bananas since! the Boulevard market carries a nice crystallized ginger sold by weight if you have a hard time finding it. It was the magic of this recipe by adding just a bit of zing that quick breads sometimes lack! Enjoy and thank Molly Wizenberg for such a great recipe!

6 Tablespoons unsalted butter melted
2 cups unbleached all purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chopped semi sweet chocolate (Callebaut or chocolate chips)
1/3 cup finely chopped crystallized ginger
2 large eggs
1 1/2 cup mashed bananas
1/4 cup plain WHOLE FAT yogurt (I used four Corners Creamery...duh for me!)
1 teaspoon vanilla

Preheat oven to 350 degrees. Grease 9X5 loaf pan.

In a large bowl, mix flour, sugar, soda, salt, chocolate and ginger. Set aside. In a medium bowl, lightly beat eggs with a fork. Add bananas, yogurt, butter and vanilla and mix well. Pour the banana mixture into the dry ingredients and stir gently with a rubber spatula until just combined but no unincorporated flour remains. Pour batter into prepared pan. Bake 50 minutes - 1 hour until deep golden brown and toothpick inserted in center comes out clean. Cool 5 minutes in pan and then turn out to cool. I couldn't help myself, I cut it warm and ate it for breakfast! Molly does say this "freezes beautifully".

Pantry Brownies

Chocolate is a necessity on our household of John and 3 teenage daughters! We like great chocolate! Pantry Brownies are a favorite and I always have all of the ingredients on hand! This recipe is easy and can be made in a variety of pans depending on the occasion. A 9 inch springform, turns it into a torte or ramekins makes it individual sized portions. You only need to adjust your cooking times. We use Mascarpone cheese whipped with a couple tablespoons of sugar to fancy it up, but most of the time it doesn't make it that far! I ALWAYS use Valrhona natural cocoa powder, I have tried others and they just don't cut it! While it seems like a small batch, because the brownies are so rich and chocolate-y, it will feed a crowd!

2 sticks butter (do not use margarine)
2 cups granulated sugar
4 large eggs at room temp
1/2 teaspoon pure vanilla extract
2/3 cup all purpose flour
3/4 cup natural cocoa powder (NOT Dutch processed)
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees. Cover a 9 inch pan with tinfoil or butter very well and flour pan.

Melt butter in large saucepan over medium heat. When just melted, remove from heat and stir in sugar,all 4 eggs and vanilla. SLOWLY stir in flour, baking powder,salt and cocoa powder so it doesn't fly all over the place! Stir until batter is smooth and uniform. Spread into baking pan and bake 40 minutes until toothpick comes out with only a few crumbs remaining. This is a fudgy brownie recipe, so be careful not to under cook. We have added nuts and glace cherries to this recipe successfully! Decadent and rich, this is a great recipe for last minute entertaining!