The family story is that my Aunt Cathy found this recipe in a magazine 30-odd years ago, but whenever people would ask her for it she’d gravely intone, “I’m sorry, it’s a family recipe”. Unfortunately, i can never remember if this calls for evaporated or condensed milk (and buying the wrong one would produce results drastically different from expected), so i’m posting the recipe here for the whole internet to see — but mostly for Andy and me to have access to it when we’re standing in the grocery store trying to remember which type of milk we need.
(I originally included this in Paragraph Girl #0, so you may remember it from there.)
hot fudge sauce that isn’t really “fudgey”
1 12-oz. can evaporated milk
2 cups sugar
3 oz. unsweetened baking chocolate
* Note: This recipe can be halved. I’ve been lucky to find 5-ounce cans of evaporated milk in my local grocery store, which means i don’t have to save or waste 1/2 a can of evaporated milk if i want to make a smaller batch.
- Combine all ingredients in a sauce pan.
- Warm over medium heat until chocolate has melted and sugar has dissolved, stirring regularly.
- Continue warming (and stirring) sauce for 5-10 minutes to thicken.
Cleaning my desk this afternoon i came across the recipe Andy uses to make chocolate martinis for me. I swear, i should just carry this with me for when we go to bars that either don’t have a chocolate martini on their menu OR have a crappy chocolate martini on their menu — DO NOT PUT KAHLUA IN A CHOCOLATE MARTINI, unless you want a coffee-chocolate martini, in which case fine, but that’s not what i want, and furthermore then you should call it a coffee/kahlua-chocolate martini. Geez.
Anyway. This is just from a page-a-day calendar about chocolate, but it makes a fantastic chocolate martini.
Godiva chocolate martini
- 1.5 shots Godiva chocolate liquer
- 1.5 shots creme de cacao
- 0.5 shot vodka
- 2.5 shots half-and-half
Shake. Mix with ice. Pour into a chilled glass.
Note: Andy says he’s substituted rice milk for half-and-half, but cuts down the quantity a bit because otherwise it’s a little watery.
ETA: And, y’know? Now that i’ve posted the recipe here (where Andy can always access it via his iPhone), i AM totally carrying the original recipe card in my wallet. Ha!
hot buttered rum: spice bag, Sailor Jerry rum
We start with the recipe from Quirk’s Field Guide to Cocktails (Chirico, Rob. Philadelphia: Quirk, 2005.), then make one delicious addition.
- 2 whole cloves
- 2 whole allspice berries
- 1 cinnamon stick
- 1 cup boiling water
- 1 teaspoon sugar
- 2 ounces dark rum
- 1 teaspoon sweet butter
- fresh grated nutmeg
Soak the 1st 3 ingredients (cloves, allspice berries, cinnamon stick) in the boiling water for 5 minutes. We have some cloth spice/tea bags (pictured next to one of Sailor Jerry’s buxom tattoo ladies), so i put the spices in there to soak. I’ve been successfully reusing the same spices for at least 3 hot buttered rums over the past week.
After 5 minutes, pull the spices out. Add everything else (sugar, butter, rum, nutmeg). You can stop at this point if you like.
OR, you can add:
hot buttered rum secret: ICE CREAM
Yes. Vanilla ice cream. Nom nom nom. A little extra sweetness, a little extra creaminess. So delicious.
8 March 2011 |
7:51 pm | food
This is from Joy of Cooking (Rombauer, Becker, & Becker. NYC: Scribner, 2006.) We’ve become absolutely addicted to it. So easy to make!! It’s delightfully tangy and clear-your-sinuses-y the night you grind it, but mellows slightly as it ages. If you keep it around long enough to actually “age.”
- 5 tablespoons whole yellow mustard seeds
- 0.33 cup dry white wine
- 0.33 white wine vinegar (but we’ve just been using straight white vinegar)
- (1.5 teaspoon onion, grated — we’ve never gotten around to adding this, but i’ll rectify that oversight next time) Optional.
- 0.5 teaspoon salt
- 0.5 teaspoon sugar
- 0.25 teaspoon (white) pepper
Mix it all together, then cover and put in fridge over night. Next day, whip it in a blender or food processor until it’s blended but still a little grainy. (Our food processor leaves it more grainy than smooth, but that’s fine.) Joy says it will last in the fridge up to 3 weeks, but who would keep it around that long?
It is so good.
Adapted from Joy of Cooking: All About Pies & Tarts.
We stumbled on this recipe when I was making a pie and decided to make it that night. I halved the recipe and swapped out some of the vegetables for things we liked better.
Prepare and keep separate:
- 1 onion, cut into thick slices
- 2 medium carrots, cut into 1-inch pieces
- 1 winter squash (about 2 lbs), peeled and cut into 1-inch pieces
- 2 medium potatoes, peeled and cut into 1-inch pieces [We used purple potatoes, which made the pot pie really pretty. (cw)]
- 4 ounces portobello or other mushrooms [We used shiitake. (cw)]
Keep the vegetables in large pieces so they don’t fall apart during the long baking.
- some olive oil and butter
Heat a teaspoon of butter and a teaspoon of oil in a large skillet over medium-high heat. Add the onion and cook until browned. Transfer to an 8″x8″ baking dish.
Add more butter and oil and cook each ingredient in turn until it is browned (5-7 minutes), then transfer to the baking dish.
Heat the oven to 400 degrees F.
Toss the vegetables with:
- salt & pepper to taste
- 1/2 tablespoon dried marjoram (1T if fresh)
Pour over the vegetables:
Cover the dish and bake for 30-45 minutes, until the vegetables are just tender.
While the vegetables bake prepare the crust by whisking together:
- 1 cup all purpose flour
- 1 & 1/4 tsp baking powder
- 1/4 tsp salt
Work in the butter with a pastry blender until it resembles breadcrumbs, then mix in until just moist:
- 1/2 cup milk
- 1/2 cup grated cheddar cheese
You’ll probably need to kneed the last bit of dough together by hand.
After the vegetables are cooked uncover the dish and spoon dollops of the dough on top. Return to the oven until the top is browned (about 20-25 minutes). Allow to stand 10 minutes before serving.
28 November 2010 |
10:35 pm | glosses
A few months ago i was trying to reheat some homemade hot chocolate in the microwave when it started sparking blue light. It was significantly freaky and i grabbed the cup out of the microwave as fast as i could. I thought it was the cup itself, because it was a hand-crafted jobby.
Today i put some chocolate chips on a plain Corelle plate and popped it in the oven to heat them. Blue sparks again! Even Andy, the dilettante chemist, was baffled. The only constant was the chocolate, and chocolate shouldn’t be causing sparks.
“But i might finally get some super powers!”
Still no super powers.
In googling for an answer, i came across this recipe: How to Make Cake in a Mug I am thinking this is going to have to be attempted in the microwave at work sooner rather than later. Who’s with me on the subject of making mug cakes at work??
Oh, and Andy reports that apparently certain chocolates — i think it’s the oils? — will actually spark in the microwave.
Still no super powers.