Tag Archives: chocolate

Amazing Chili

Chili

Amazing Chili

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Yield: 8

Calories per serving: 532

Fat per serving: 16g

This chili gets it uniquely rich flavor from dark beer and chocolate with a hint of coffee and brown sugar. Garnish with shredded sharp cheddar and a dollop of sour cream.

Ingredients

  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 3/4 pound beef sirloin, cubed
  • 1 (14.5 ounce) can peeled and diced tomatoes with juice
  • 1 (12 fluid ounce) can or bottle dark beer
  • 1 cup strong brewed coffee
  • 2 (6 ounce) cans tomato paste
  • 1 (14 ounce) can beef broth
  • 1/2 cup packed brown sugar
  • 3 1/2 tablespoons chili powder
  • 1 tablespoon cumin seeds
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 4 (15 ounce) cans kidney beans
  • 4 fresh hot chile peppers, seeded and chopped

Instructions

  1. Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
  2. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
  3. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
http://www.culinarycafe.com/2015/12/01/2100/

Cherry-Mallow Cake

Cherry-Mallow Cake

Prep Time: 0

Yield: 15

Cherry-Mallow Cake

Ingredients

  • 4 cups miniature marshmallows
  • 1 (18.25-oz.) package yellow cake mix
  • 1 (21-oz.) can cherry pie filling

Instructions

  1. Preheat oven to 350°F. Spray a 13x9x2-inch baking pan with vegetable cooking spray. Place marshmallows evenly in the bottom of the pan.

    Prepare cake mix according to package directions. Pour batter over marshmallows. Spoon cherry filling evenly over cake batter.

    Bake for oven 45 to 50 minutes. The top of the cake will be bubbly and the marshmallows will be sticky on top of the cake. Let cool in the pan, then cut into squares.
http://www.culinarycafe.com/2009/08/17/cherry-mallow-cake/

Chai Chocolate Custard with Ginger Cream

Chai Chocolate Custard with Ginger Cream

Prep Time: 0

Yield: 4

Chai Chocolate Custard with Ginger Cream

Ingredients

  • 4 whole cloves
  • 4 green cardamon
  • 1 stick cinnamon
  • 1/2-ounce dry whole ginger
  • 3 pieces black pepper
  • 16 ounces heavy cream
  • 10 ounces milk
  • 3 ounces sugar
  • 7 1/2 ounces semi-sweet chocolate
  • 1/2-ounce darjeeling tea
  • 7 egg yol

Instructions

  1. Preheat the oven to 300 degrees. Combine the first 5 spices and place in a mortar. Using the pestle, crush them. Set aside. In a medium sauce pot, combine 16 oz heavy cream, 10 oz milk, and 3 oz. sugar. Bring to a scald. Pull from heat. Add the crushed spices and allow to infuse for about 10 minutes. Add the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth. At this time mixture should be heated slightly, the tea added and infused for 10 minutes. After the infusing process, add a small amount of warm mixture to the 7 yolks and temper. Add entire yolk mixture back to the custard, stir. At this point the entire mixture should be passed through a chinois. Pour custard base into desired oven proof dishes. Fill aboout 2/3 full allowin room for the ginger cream. Bake in a water bath just until set. Allow the custard to sit at room temperature to cool for about 30 minutes. Chill.

    Ginger Cream
    Combine 6 oz. heavy cream, 3 oz. milk, and 1 1/2 oz. sugar. Bring to a scald. Pull from the flame. Add 3/4 tablespoon ground ginger and allow to infuse for about 15 minutes. In the meantime, presoak a gelatin leaf in cool water. Pass milk mixture through a chinois. Add gelatin and stir until dissolved. Cool mixture in ice bath while stirring. Just before it sets, pour ginger cream over the top of the baked chocolate custard. The top should be smooth and just the white should be showing. Chill and allow the ginger cream to set.
http://www.culinarycafe.com/2009/08/17/chai-chocolate-custard-with-ginger-cream/

Chocolate Steamed Pudding, “Clontarf”

Chocolate Steamed Pudding, "Clontarf"

Prep Time: 0

Yield: 6

"This is an old-fashioned method of baking cakes common in Ireland. The results are a dense, rich, and moist cake".

Ingredients

  • 9 ounces bittersweet chocolate
  • 3/4 cup unsalted butter
  • 6 medium eggs, separated
  • 1 cup sugar, divided
  • 1/4 cup all- purpose flour

Instructions

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Combine chocolate and butter in upper bowl of a double boiler. Melt slowly over simmering water. When melted thoroughly combine. Remove from heat.
  3. In a standing mixer, beat egg whites at high speed until foamy. Add 1/2 cup granulated sugar. Continue to beat, until soft peaks form and hold. Remove from mixing bowl and place aside.
  4. Place egg yolks into cleaned mixing bowl and beat at high speed, gradually adding remaining sugar. Continue to beat until the mixture triples in volume, the color is light yellow, and all the sugar has dissolved. Add the chocolate-butter mixture and beat until thoroughly blended.
  5. Add the flour and beat at low speed, 10 seconds. While the mixer machine is running add egg whites. When thoroughly combined, detach the bowl and scrape along the sides and bottom to ensure all the mixture is fully incorporated.
  6. Pour the mixture into a 9" x 1" cake pan. Fill to the rim and level the top. Place the cake pan into a deeper dish or roasting pan. Pour boiling water into deeper pan until it reaches halfway up the cake pan. Cover the deep pan with aluminum foil, leaving 2 inches above the cake pan to allow for rising.
  7. Place into preheated oven and bake, 45 minutes. The cake will swell and expand 1"-2" above the cake pan rim, and deflate upon cooling.

Notes

This recipe is from the book Elegant Irish Cooking by By Noel C. Cullen, Ed.D., CMC, AAC

http://www.culinarycafe.com/2009/08/17/chocolate-steamed-pudding-clontarf/