October 29, 2005

San Francisco in Jello

Playing with your food just got more interesting!

Oct 29, 2005 11:00:00 AM | Food and Drink

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National Chocolate Day - Morton's “Nine out of 10 people like chocolate. The tenth person always lies.” John Q. Tullius Today is, National Chocolate Day. The candy wizards over at the National Confectioners Association, celebrates it every year on October 28. And since the most recent SHF #13 is all about chocolate, well what's one more recipe. Morton's , the temple to steak houses, is well know for their Godiva Hot Chocolate Cake (photo). The cake is served 31,000 times a month in its restaurants worldwide, proving that everyone does in fact love chocolate. This cake has 1 1/2 ounces of hot, gooey chocolate hidden in its center. It is also served with Haagan-Daaz vanilla ice cream and raspberries. But I promised a recipe didn't I? This recipe was torn from a newspaper from some business trip taken long ago so I can't source it properly. Morton's of Chicago Godiva Hot Chocolate Cake Source: Morton's of Chicago, Phoenix, Arizona Seek out Godiva chocolate liqueur in the small, 3-ounce bottle, it'll be all you need. Butter and granulated sugar to coat pan 8 ounces semisweet chocolate squares 1 cup butter 1/2 teaspoon Godiva chocolate liqueur 5 egg yolks 5 whole eggs 2 cups confectioners’ sugar 1 cup all-purpose flour Vanilla ice cream Preheat oven to 350 degrees F, and generously coat an 8-inch soufflé dish with butter, then dust with granulated sugar. Melt chocolate and butter over a double boiler. Stir in chocolate liqueur. In a large mixing bowl, beat egg yolks and whole eggs with...
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Holy Mole! Part II of the series that ran last year on Oaxaca and the Day of the Dead. This post written by Chris Carter. Who excels in this category of Mexican cooking, his cajeta is fantastico also! Written by Chris Carter As we stepped through the wide iron gates of the cemetery at Xoxocotlan Cemetery in Oaxaca City well into the evening on October 31st a brass band struck up a jaunty tune. The enclosed space, crowded with people and illuminated in candles, was beyond anything I had seen in magazines about Day of the Dead celebrations– in the United States you rarely see hundreds of people in a cemetery at night, let alone with a brass brand. I was here for two reasons—to witness this cultural ritual first hand and to master the preparation for the king of all moles, Mole Negro Oaxaqueno (black mole). This task would be facilitated through Susanna Trilling and her school, Seasons of My Heart. Oaxaca, in food circles, is known as the land of Seven Moles. This Mexican sauce made of ground nuts, seeds, chocolate and spices takes its name from molli, from the language of the pre-Colombian Nahuatl Indians in Mexico, and loosely translates as mixture. The Mexican state of Oaxaca is famous for its seven moles, often called the Seven Sisters. Mole (pronounced MO-lay) preparation and especially mole negro, is complex and a difficult sauce to make. It contrasts greatly with both our culinary practices and general way of life in America....

jeannebee

what happens to the hole when the donut is gone?

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