2014 Recipes

Return of the Dark (Most Decadent), from Patti

I adapted this from a recipe by Sharffenberger called Chocolate Orbit Cake. I tripled the recipe.

Crust

1/3 stick of unsalted butter
1/2 cup ground almonds
2 teapoons brown sugar
2 teaspoons cocoa

Melt the butter, mix in other ingredients and press into a springform pan (9-10 inch), depending on the height you like.
Bake for 8 minutes at 325 degrees.

Filling

three 3.5 oz. bars Valrhona 71% bittersweet chocolate, broken into pieces

2 sticks minus 2 Tablespoons unsalted butter, chopped into tablespoon size

5 large eggs

2 Tablespoons brown sugar

2 Tablespoons orange zest

2 Tablespoons cocoa (I used some cocoa with orange blossoms resting in it for awhile)

2 Tablespoons Grand Marnier or Triple Sec

Melt the butter and chocolate in a microwave in defrost mode.
Beat eggs and fold in all other ingredients, saving half the orange zest for on top.
Add orange zest to top
Cover top with heat-safe cling-wrap
Bake in combi-steam oven at 100% humidity, 190 degrees for two hours (or in a bain-marie)

Topping

16 ounces whole milk Greek yogurt (or drained regular yogurt)

1 Tablespoons brown sugar

1 Tablespoon Grand Marnier or Triple Sec

2 Tablespoons cocoa

2 Tablespoons chocolate shavings (I used a potato peeler to scrape some off a Valhrona bar)

Mix yogurt, sugar and Grand Marnier/Triple Sec together.

Assembling/Decorating

Pour topping on cooled cake, using spoon to ease some flow over the edges.
Put cocoa into a small sieve and with a spoon dust over top (use a stencil to make a pattern if you like)
Pick a fresh rose and dust it with cocoa if you like
Decorate with the chocolate shavings

Holy Mole Meatballs, John D.

Recipe from Rachel Ray Magazine

Wild Mushroom Ragout, Deborah

(from ‘Seriously Bittersweet’ by Alice Medrich)

4 servings (I doubled it for the party)

Ingredients

1 lb mixed wild (and cultivated) mushrooms, such as portobellos, chanterelles, shiitake, cepes, and cremini (I used pioppini, chanterelles, cremini and a wild mushroom the name of which I don’t remember)
2-3 T olive oil
2 garlic cloves, finely minced
2/3 C dry red wine (I used Rioja, I think)
Scant 1/8 tsp each of ground nutmeg, ground cardamom and white pepper
Pinch or two of ground cloves
¼ tsp salt
¼ C water
1 T finely chopped unsweetened chocolate or 2 ½ tsp premium, unsweetened cocoa powder

Directions

Keeping the different mushrooms separate, rinse briefly (I brushed them) and dry them, then slice ¼ inch thick; discard the stems if they seem tough. Heat a large skillet over medium-high heat and add about 1 tsp of the olive oil. Add 1 type of mushroom and sauté, stirring frequently until browned, 2-3 minutes. Scrape them into a bowl and set aside. Repeat with each mushroom type, adding more oil as necessary and scraping them into the same bowl. If you are not using a nonstick pan, between batches you may dissolve the browned bits from the pan with a little water, then scrape the juices into the bowl.

Remove the pan from the heat to cool slightly, then set over medium-low heat. Add 1 more tablespoon of the olive oil and the garlic; sauté until soft but not browned. Return the mushrooms and any accumulated juices to the pan, add the wine, spices, and salt, and simmer for 2-3 minutes to evaporate the alcohol in the wine.

Add the water, cover and simmer for 6 to 10 minutes to cook the mushrooms and release their juices into the sauce. Uncover and cook until the sauce is reduced and slightly syrupy. Stir in the chocolate until it melts and smoothes the sauce. Taste and correct the seasonings, if necessary. Serve over fried or soft polenta or egg noodles.

Roulade au Chocolat, Susan H.

From the "Spago Chocolate" cookbook, this was served at the chocolate event as "Chocolate Chiffon Cake with Milk Chocolate-Hazelnut Mousse." That's because the roulade never rolled, it just cracked, hence it was turned into a multi-layered cake. I wouldn't make the cake again (although it's one of Spago's most popular recipes) but the mousse was fantastic. It's got lots of steps but it tastes divine if you like chocolate-hazelnut (gianduia), which I do. I garnished it with rosettes of bittersweet chocolate ganache.

1 1/2 cups plus 2 tablespoons granulated sugar
1 cup all-purpose flour,3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs separated
3/4 cup vegetable oil
1/2 cup water
1 teaspoon vanilla extract
2 egg whites
Chocolate-hazelnut mousse (see recipe at right)

Preparation

1. Position the rack in the center of the oven and preheat the oven to 350 degrees. Butter or coat with vegetable spray a baking tray, 12 x 17 x 2 inches. Line with parchment paper and then spray the paper. Set aside.
Sift together 1 cup of the sugar, the flour, cocoa, baking powder, baking soda, and salt. Set aside.
In the large bowl of an electric mixer fitted with a paddle or beaters, beat the egg yolks at high speed. Turn the machine to low and pour in the oil, water, and vanilla. Gradually add the sifted ingredients and, when almost incorporated, turn the speed to medium and beat until well combined.
In another clean large bowl, with whip or clean beaters, whip the 6 egg whites until soft peaks form. Start on medium speed and raise the speed as the peaks begin to form. Gradually pour in the remaining 1/2 cup sugar and continue to whip until the whites are shiny and firm, but not stiff. With a rubber spatula, fold one-quarter of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.
Scrape into the prepared pan and spread with an offset spatula, smoothing and leveling the top. Bake until the edges of the cake pull away from the pan and the cake springs back when lightly pressed, 25 to 30 minutes. Cool on a rack.
When completely cool, place the pan on a firm surface. With a sharp knife, cut around the outside edges of the entire cake, separating the cake from the pan. Sprinkle 2 tablespoons of granulated sugar over the surface of the cake (to prevent sticking when you invert the cake). Invert a second baking tray on the top of the cake and flip the cake over onto the second tray. Carefully peel off the parchment paper, turn the paper over, and place back on the cake. Invert the cake and the paper so that the paper is on the baking tray and the sugared side is on top. You are now ready to spread the filling onto the cake.
Fill and roll the cake: Place the cake with one of the 17-inch sides directly in front of you. Using your spatula, spread 11 2 cups of the Chocolate-Hazelnut Mousse over the surface of the cake to the edge of three of the sides, leaving about a 1-inch space along the one side directly in front of you (see photo). Level the filling. Refrigerate the remaining mousse, covered.
Starting with the 17-inch side in front of you, using the parchment paper to help you, roll the cake toward the opposite side, completely enclosing the filling (see photo). Make certain that you do not roll the paper into the cake. Tuck the paper around the rolled cake to secure (see photo). Leave the cake on the pan and refrigerate until the filling is firm, at least 2 hours, up to overnight.
To serve, remove the cake from the refrigerator and unroll out of the paper onto a firm surface. Using a long serrated knife, cut a 2-inch diagonal piece off each end. With a #3 star tip fitted into a pastry bag, pipe 10 or 12 rosettes of mousse spaced evenly across the tip of the cake. Dust with sifted confectioners' sugar. Carefully transfer to a serving platter and refrigerate until needed. When ready to serve, cut into 10 or 12 portions. Pass the remaining mousse.

Chocolate Hazelnut Mousse

yield: makes 4 cups

Chocolate-Hazelnut Mousse is an elegant variation on Chocolate Mousse with hazelnut paste. Like Chocolate

Mousse, this can be spooned into attractive goblets, topped with a bit of whipped cream, and served as is, or

used as a filling for a layer cake. It also can be piped over the cooled Hazelnut Brownies, creating a simple but

surprisingly memorable dessert.

Ingredients

5 ounces unblanched hazelnuts (available roasted and in bulk at Whole Foods)
1 tablespoon plus 1/2 teaspoon hazelnut oil (If hazelnut oil is not available, peanut or safflower oil can be substituted)
1 1/2 cups heavy cream
5 ounces milk chocolate, cut into small pieces
3 egg yolks
1/3 cup granulated sugar
1/4 cup water

Equipment

Small baking tray
Clean towel, food processor
Large bowl
Whisk or eggbeater
2 medium heatproof bowls
Small saucepan
Electric mixer with large bowl
Rubber spatula

Preparation

Position the rack in the center of the oven and preheat the oven to 350 degrees. Arrange the hazelnuts on a small baking tray and bake until lightly browned, 10 to 12 minutes, turning the tray back to front after 5 or 6 minutes. Cool. Enclose the nuts in a clean towel and rub until as much of the skins as possible come off.
Place the nuts and hazelnut oil in the work bowl of a food processor fitted with a steel blade and process until a paste forms.
Meanwhile, in a large bowl, using a whisk or eggbeater, whip the heavy cream. Refrigerate, covered, until needed.
In a medium heatproof bowl set over a pan of simmering water, melt the chocolate. Turn off the heat when almost melted and stir occasionally until completely melted. Scrape into the nut paste and process until thoroughly mixed. Set aside.
In a clean medium heatproof bowl, lightly whisk the egg yolks.
In a small saucepan, bring to a boil the sugar and water, and continue to boil until the sugar dissolves, about 3 minutes. Whisk the boiling syrup into the egg yolks and set the bowl over a saucepan of simmering water. Continue to whisk the mixture until it's thick, pale yellow and hot to the touch.
Remove from the heat and scrape into the large bowl of an electric mixer fitted with a paddle or beaters. On medium-high speed, beat until the mixture has doubled in volume and the bottom of the bowl is completely cool to the touch. Turn the speed to low, scrape the hazelnut paste into the bowl and continue to beat until well combined.
Remove the bowl from the mixer and with a rubber spatula, very carefully and gently fold in half the whipped cream, then the remaining half. The mixture should resemble softly whipped cream. Refrigerate, covered, and use as needed as filling or frosting.

Stonehenge Chocolate Tart (Best Overall), Craig

9 1/2 inch tart pan, preheat oven to 350 degrees

Crust

7 Tbsp. unsalted butter, melted
1⁄4 cup granulated sugar
3⁄4 tsp. vanilla extract
1/8 tsp. salt
1 cup all purpose flour (I use Gold Medal for this,King Arthur is too hard)

In a medium bowl combine the butter, sugar, vanilla and salt. Add the flour and mix until well blended.
Press the dough evenly across the bottom and up the sides of the tart pan. I use my fingers first to get the dough distributed.
Then cover with waxed paper and use the bottom of a measuring cup (or some such thing) to smooth out the dough. Remove the wax paper.
Bake on a cookie sheet for 20 to 25 minutes until the crust is golden brown.
While the crust is baking, prepare the filling (see right).

Filling

4 1⁄2 Tbsp. unsalted butter cut into pieces
3⁄4 cup sugar
1⁄4 cup plus 2 Tbsp. cocoa powder (I used Scharffenberger)
1 1⁄2 cups heavy cream
2 tsp. (scant) espresso powder
3⁄4 tsp. vanilla extract
1 1⁄2 eggs (or 1 egg plus 1 yolk)

Place the butter, sugar, cocoa and cream in a saucepan and cook over medium heat, stirring until the mixture is blended and smooth and begins to simmer around the edges.
Remove from the heat and stir in the espresso powder and vanilla.
Just before the crust is ready, whisk the eggs thoroughly into the chocolate.
When the crust is done, remove it from the oven and turn the oven off.
Pour the filling into the crust and return to the turned off oven (with the door closed) for about 10 to 12 minutes until the filling quivers like Jello when nudged. It will not look set at this point. Remove from the oven and cool on a rack. The filling will set as it cools.

Cacao Infused Cream

1 cup heavy cream
2 Tbs. Cacao nibs
Sugar to taste

Place cream and nibs together in a small saucepan and bring to a simmer over medium heat.
Take off heat, cover and let steep for 20 minutes.
Strain cream and refrigerate until cool.
Sweeten to taste and whip.

Red Cocoa-Chili Sauce Enchilladas (Best Savory), Ken T.

(adapted from the Sunset Mexican cook book)

6 ounces (about 10-12) whole dried chilies. I prefer the taste of anchos or pasillas, but I used about half pasillas, half California chilies, plus one New Mexico chili for heat.
3 cups hot water
1 clove garlic
¼ cup salad oil
1½ teaspoons salt
1 teaspoon crumbled oregano
¼ teaspoon ground cumin
¼ cup unsweetened cocoa (I may have used less)

Prepare chilis

Place chills on a baking sheet. Toast lightly in a 400° oven for 3 or 4 minutes only, until they give off a mild aroma. Do not burn the chilis or they will be very bitter.
Remove from oven, let cool to touch, then remove and discard stems, seeds and any pink pithy material inside the chills. Rinse in cool water, drain briefly, then cover chilies with hot water; let stand 1 hour.
Place chilies in a blender with enough of the water to blend; whirl until smooth. Add remaining water, garlic, salad oil, salt, oregano, coin and cocoa and whirl again. Simmer sauce gently for 10 minutes, stirring occasionally. You can freeze this sauce. Makes 3½ cups

Prepare enchilladas

Fry the tortillas: Dip each tortilla into about ½” of medium-hot oil, and fry for a few seconds until it becomes begins to blister and limp. Flip with tongs, fry for a couple seconds and remove. Do not fry until firm or crisp. Sunset suggests that you sauce and stuff each tortilla immediately after frying, but that seems messier to me. I usually fry up all the tortillas first (10-12) and save them on a plate.
1. Sauce the tortillas: Ladle some warm sauce onto a plate (about ½” thick), and replenish as needed. Dip the tortilla into a the warm enchilada sauce, then flip over to cover both sides. Transfer the tortilla to the assembly plate.
2. Assemble the enchiladas: Place the stuffing on one side of the tortilla, pack it with fingers or a fork, then roll up the enchilada, and place seam down on a baking dish that has been covered with a layer of sauce. I usually use shredded Mexican stewed chicken. Some prefer shredded Monterey Jack or cheddar cheese. Other options: stewed pork shoulder, stewed beef chuck, flank steak, chorizo, … I will usually sprinkle something interesting with the stuffing as well, such as: chopped olives, sliced scallions, chopped sweet red onions, shredded cheese. Before decorating, pour additional sauce over the enchiladas
3. Decorate the enchiladas (optional): Do zero or more of the following

a. slice an olive into thirds, and place 3 slices atop each enchilada before baking

b. sprinkle some grated Monterey Jack, grated cheddar or crumbled cotija cheese atop each enchilada before baking.

c. sprinkle chopped onions atop each enchilada before baking

d. sprinkle hard-cooked egg shreds after baking

e. place avocado slices atop after baking

f. places slivered radishes atop after baking

g. sprinkle sliced green onions after baking.

5. Bake uncovered in a 350° oven for 15 to 20 minutes, or until thoroughly heated.

Also from Ken, his recipe for Mexican Stewed Chicken

Cook chicken thighs with tomatoes, garlic, onions, diced Jalapeño or serrano chills, carrots, celery, salt, cumin for 1½ - 2 hours, or until tender. This is delicious as a main entrée, accompanied by arroz blanco.

I use the chicken to stuff enchiladas, after separating it from the vegetables, and shredding it with a fork.

I do any of several things with the leftover sauce, when making enchiladas:

(1) mix with cooked pinto or black beans in about a 50/50 proportion

(2) make soup from it, mashing about half the veggies, and either adding rice or sprinkling with tortilla chip pieces from the bottom of the bag.

Chewy Chocolate Chip Cookie Bars, Susan and Mike

From King Arthur Flour’s recipe, modified as follows:

2/3 cup (10 2/3 tablespoons) butter
1 2/3 cup firmly packed brown sugar
3/4 teaspoon salt (Use 1 teaspoon salt if you use unsalted butter)
1 teaspoon vanilla extract
1/4 teaspoon butterscotch flavor or vanilla-butternut flavor (optional)
3 large eggs
2 1/2 teaspoons baking powder
1/2 teaspoon espresso powder (optional)
1 cup all-purpose or whole wheat Flour
1 3/4 cup almond meal (almond flour)
12 oz bag Trader Joe’s semi-sweet chocolate chunks (less sweet than most chips)
~ a dozen dark chocolate Trader Joe’s peanut butter cups
~ 1 cup pecan bits
~ 1 cup walnut bits

Directions

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
Melt the butter, and stir in the brown sugar. Add the salt, vanilla, and flavor, stirring until well combined.
Allow the mixture to cool slightly (if it's very hot to the touch), then add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the mixing bowl midway through this process.
Add the baking powder, espresso powder, and flour, stirring to combine.
Stir in the chips or other additions of your choice.
Scoop the batter into the prepared pan, spreading it to the edges with a wet spatula (or your wet fingers). Smooth the top as best you can.
Bake the bars for 30 to 32 minutes, until they've risen, and their top is shiny and golden. Bake for the shorter amount of time in a darker pan; the longer time in a light/shiny pan. A cake tester inserted into the center won't come out clean; in fact, the center of the very middle of the pan may look quite molten when you dig into it. But so long as no wet batter is showing farther out towards the edges, the bars are done. As they cool, the center will solidify.
Remove the bars from the oven, and use a heatproof spatula to press down the risen edges; this will make bars with flat, rather than humped tops. Let the bars cool completely before cutting; overnight is best. Once bars are cool, wrap airtight. Store wrapped bars at room temperature for a couple of days.

Yield: 2 dozen bars.

Recipe summary

Hands-on time: 10 mins. to 15 mins.
Baking time: 30 mins. to 32 mins.
Total time: 40 mins. to 47 mins.
Yield: 24 bars

Tips

For old-fashioned "congo bars," use a mixture of your favorite flavored chips: chocolate, white chocolate, cinnamon, cappuccino, butterscotch, etc.; plus chopped walnuts or pecans.
These bars are very moist indeed just after you've removed them from the oven. You might think they're underbaked; that would be true, if you were going to eat them right away. But letting them cool completely (overnight is best) leaves them with wonderfully chewy, moist texture; if you baked them completely through initially, their final texture would be much drier.
To regain that delicious just-baked, melty chocolate freshness, reheat individual bars in the microwave very briefly, just until warm.

Also from Susan and Mike, Calistoga Mudbath

The ingredients for the fondue were simply whipping cream, dark chocolate, and vanilla! Pieces of cake and fruit to dip in it!

Brownies in their Summer Whites, Tom P. & Diane

from this blog: http://backforsecondsblog.com/2014/02/fudgy-white-chocolate-brownies/

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