Posts Tagged ‘Chocolate’
You may have been wondering whatever happened to the mommy part of Fig Test Kitchen? Did teaching a full load of cooking classes, several appearances/fundraisers a month, raising six, fifteen and nineteen year olds (oh yes, Gabrielle still needs me!) (note from GOS – Oh puh-lease… Also I’m 20 now ;) Happy Birthday to Me!), and singlehandedly taking care of a house finally, you ask, just put me over the edge? Well obviously, but that’s nothing new. But I talked to all of my super-organized friends who are, in fact, the opposite of me… methodical tall, athletic and sometimes blond. I’ve taken a lot of their advice, and gotten my life at least somewhat in order. As you may know from the first two videos posted recently we’re starting with the basics – salt, equipment, spices, and moving toward easy recipes before we’ll finally move on to stuff like seared duck breasts or Persian jeweled rice. What all this means is, I’m back on the blog.
But you want recipes. And I made pancakes! We’ve had an unusually early and beautiful spring here in New Haven, and I’ve been thinking about flowers. I was making creme fraiche pancakes during a cooking demo at the Elm City Market in New Haven and lavender just hit me. And a recipe was born. Creme fraiche is rich and creamy like sour cream (it actually has a higher fat content), but a bit more tart. Perfect for pancakes. Combine it with chocolate and lavender, you get pancakes that are fragrant, sweet and irresistible. Here’s what you need to do:
First, you will need to gather the ingredients and make sure your ingredients are in place, measured and ready to go. Believe me it pays to do, especially when baking. It seems like an extra step, but it saves so much time in the long run, and keeps you organized. You don’t want to add the baking powder twice. Not that we’ve ever done that…
Chop the dark chocolate to any size you like. I wasn’t done chopping when I took this photo, I’m just posting it because I like it. They were eventually the size of the chocolate in vanilla chocolate chip ice cream. Obviously you can use store-bought chocolate chips if you want.
Once you have all your ingredients measured and ready, add all the dry ingredients in a medium size bowl and whisk well.
Then add all of the wet ingredients in a separate bowl
And blend with a hand mixer or immersion blender or whisk. Then add the wet ingredients to the dry ingredients, and mix once again. Do not overmix or your pancakes will be tough. Then add the chocolate chunks and stir gently with a spatula until just combined.
After melting unsalted butter in a large skillet, pour about a ¼ cup of batter per pancake, and cook on the first side for about two minutes, until light brown. Turn over to cook the second side for about another minute until light brown.
Find some plates, and serve with or without syrup.
Here is the full recipe. Enjoy your breakfast, enjoy the birds chirping, and welcome spring in style.
… remember to freeze the cookies. And the ice cream. Otherwise you may end up with ice cream-soaked cookies…
… and you may have to feed them to your six-year-old sister…
… and she may just get a sugar high and start running around the house and tumbling over the couches singing “James and the Giant Peach? James and the Giant Peach!”
Although for the record, the song was pretty cute. And the cookies tasted really good. But still. Consider yourself warned.
College is a never ending whirl of excitement. Classes are crazy but fascinating, the weather in New York is beautiful and perfect for exploring, and most importantly of all, Restaurant Week was extended to Restaurant Month, so I’m finally full (albeit out of money).
But most exciting of all, this weekend my friend Alex has commissioned me to feed his film crew! Which means I’m cooking! For people! In a kitchen! Last night they had their first production meeting, tomorrow they’re shooting and by Sunday they’ll have a movie. Team Fishmonger is entering a 48-hour eco-friendly film contest for an opportunity to screen at Cannes. They’ll receive prompts tomorrow morning and in two days they have to have a film. I’m responsible for making sure they don’t die of hunger along the way.
To celebrate the project, I started them off with a pair of Miss Mary’s [Multipurpose, Magic] Fudge Pies, a remnant of our trip to Tennessee. Last night they were good luck pies, but they can serve every purpose, from “please be my friend” to “sorry you just got dumped.” I’ve used them in every situation possible. And they never fail. They’re magical.
I’m sorry to say I didn’t even a little bit make up this recipe – all credit goes to Miss Mary Bobo and Jack Daniel, for creating something that cannot be improved upon. Once you try this pie you will never make any other pie again. It puts a positive spin on the world. And that is how I know this team is going to win. And why I will accept full responsibility when they do.
Stay tuned for more photos and recipes from the set!
Miss Mary’s Fudge Pie
Adapted from Jack Daniel’s Website
¼ cup (½ stick) butter
1 ½ cups sugar
3 tablespoons cocoa powder
2 eggs, beaten
½ cup evaporated milk
1 tablespoon Jack Daniel’s Tennessee Whiskey
1 (9-inch) graham cracker pie crust (See Below)
Heat oven to 350°F. Melt butter in a saucepan over medium heat. Pour in bowl and stir in sugar and cocoa powder. Stir in eggs, evaporated milk, and Jack Daniel’s. Pour into the piecrust and bake for 30 to 35 minutes or until set. Cool completely. Serve slices with a dollop of whipped cream sweetened with sugar and a little Jack Daniel’s.
Graham Cracker Pie Crust
10 Graham Crackers
5 Tablespoons Butter
Preheat oven to 350°F. Break graham crackers in food processor until they reach a sandy consistency. Don’t over process them. Melt butter in saucepan and stir in graham crackers. Press graham crackers into a 9-inch pie pan and pre-bake for 10 minutes. If you’re making this for a pie that doesn’t go in the oven, bake for around 15 minutes, or until golden brown. But honestly you shouldn’t be making other pies.