William Penn Life, 2012 (47. évfolyam, 1-12. szám)

2012-02-01 / 2. szám

fhe jímprlm Kitchen

Chocolate Palacsinta

3 ounces bread flour

4 ounces cake flour

I ounce cocoa powder 'A teaspoon sweet paprika I ounce sugar 1A teaspoon salt 4 large eggs, beaten I pint whole milk 2ki ounces melted butter

In a mixing bowl, sift together the flours, cocoa powder, sugar, sweet paprika and salt. Add the eggs and enough milk to make a smooth paste with the flour. Mix until smooth and not lumpy, using up all the milk and the melted butter. The batter should rest for at least one hour before using.

Using a crépe pan or small skillet, brush the surface with melted butter or spray with oil lightly. Heat pan until very hot, then pour in two ounces of batter and swirl around to cover the bottom of the pan. Cook over low heat until the palacsinta slides freely, then flip over for another 30 seconds. Keep the finished palacsinta on the side, warm, until all the batter has been used. Fill with your favorite filling and serve warm to your guests. A fruit filling like raspberry topped with freshly whipped cream makes a perfect dessert.

Chocolate Créme Anglaise

7 egg yolks

4 ounces granulated sugar I cup whole milk I cup heavy cream I Zi teaspoons vanilla extract 3 ounces melted sweet dark chocolate

In a mixing bowl, combine the egg yolks and sugar, whipping until thick and light in color. Pour this mixture into the top half of a double-boiler.

In a small saucepan scald the milk/cream mixture, then very slowly pour into the egg yolk mixture stirring constantly with a whip.

Heat the double-boiler over medium heat and stir the mixture until it is thick enough to coat the back of a spoon. Remove top half from bottom and set in cold water to stop the cooking process. Stir in the vanilla and the melted chocolate while the sauce is warm. Chill the sauce, then serve over your favorite dessert. Goes well with chocolate palacsinta or chocolate bread pudding.

Chocolate Bread Pudding

20 ounces heavy cream 20 ounces whole milk 6 ounces sugar

12 ounces dark chocolate, chopped 2 ounces dark rum or brandy

2 teaspoons vanilla extract 8 whole eggs

16 ounces stale white bread, brioche or challah

In a saucepan, combine the cream, milk and sugar, then stir over medium heat until the sugar is dissolved. Remove from the heat and stir in the chocolate, stirring until it is melted. Add the rum (or brandy) then the vanilla.

In another mixing bowl, beat the eggs until smooth, then slowly beat in the warm chocolate mixture.

Cut the bread into large cubes and place evenly into a buttered baking dish at least 10” x 12” (or two 8” square pans). Pour the chocolate mixture over the bread making sure to coat each piece of bread. Refrigerate mixture for one hour so bread may absorb liquid.

Bake in a preheated oven set at 350°F for 35 to 45 minutes. Top with freshly whipped cream or chocolate creme anglaise and serve warm to your guests.

Chocolate Mousse

16 ounces semi-sweet dark chocolate 8 ounces unsalted butter 6 egg yolks 8 egg whites

3 ounces granulated sugar

Using a double-boiler, break the chocolate into small pieces and melt. When

completely melted, remove from heat and add the butter, stirring until it is in solution. Add the egg yolks one at a time, mixing completely. Put back over the hot water for five minutes to make sure eggs are cooked.

In another mixing bowl, beat the egg whites until soft peaks, then add the sugar and continue beating until they form stiff peaks. Do not over beat the egg whites! Fold the egg whites into the chocolate mixture and portion into serving dishes. Chill until firm. Garnish with whipped cream and shaved chocolate, then serve to your guests.

Black & White Chunkies

12 ounces semi-sweet dark chocolate

I stick unsalted butter

3 large eggs

I cup granulated sugar

Zi teaspoon salt

Zi teaspoon baking powder

I cup all-purpose flour

12 ounce bag of white chocolate chips

Preheat your oven to 350°F. Using a double-boiler, break up the dark chocolate into small pieces and combine with the butter until melted. Stir to blend thoroughly.

In a stainless steel mixing bowl, beat the eggs, then add the sugar, salt and baking powder. Stir in the chocolate until this mixture is smooth. Divide the flour into three portions and fold into the wet mixture. Fold in the white chocolate and set aside.

Line cookie sheets with parchment or heavy duty foil. Portion the cookie mixture onto the sheets. A two-tablespoon or I ounce portion will give you approximately 2/2 dozen cookies.

Place the cookies on the middle or upper rack when baking, so as not to burn the bottoms. Bake for 15 minutes until the cookies are puffed up, slightly firm with a soft center. Cool cookies on a rack then serve to your guests.

TRIVIA ANSWER: Caramel. The Lancaster Caramel Company, founded by Hershey in 1886, produced caramels and other confections and was his first success before going into the chocolate business.

William Penn Life 0 February 2012 0 9