Friday, November 24, 2017
Black Friday is traditionally the Friday after Thanksgiving when millions of people in the U.S. start their holiday shopping. There are many stories about the origins of the term Black Friday. In the 1950s, some factory managers referred to the day after Thanksgiving as "Black Friday" because so many workers called in sick. The day, noted one industrial magazine, was "a disease second only to the bubonic plague" in its effects on employees. In the 1960s, police in Philadelphia complained about the congested streets, clogged with motorists and pedestrians out shopping, calling it “Black Friday.” By the mid 1970s, newspapers in and around Philadelphia used it to refer to the start of holiday shopping. But its usage also has negative associations. In the1980s, some enterprising merchants turned it around. They pointed out that there was a "black ink" that showed up on balance sheets as a result of the day. “Black” refers to stores moving from the “red” to the “black,” back when accounting records were kept by hand, and red ink indicated a loss, and black a profit--a short hop to the idea that Black Friday was the day when retailers came out of the red and went into the black by beginning to turn a profit.
As retailers began to realize they could draw big crowds by discounting prices, Black Friday became the day to shop, with lots of bargains. Black Friday is a long day, with stores opening at 5 p.m. the night before or 3 a.m. in the morning on the actual Friday. It's just amazing to me that hordes of people stand in line for items they may or may not need, just because it's a bargain. For those of you who don't want to stand in an actual line, there are plenty of Black Friday sales online. Not to mention Small Store Saturday and CyberMonday.
Planning to be at the stores today? Bring some chocolate to give you energy throughout the day. At home in your jammies shopping online? You'll have plenty of time to make and enjoy this delicious Black Friday Cake! This is an adaptation of the original Hershey's Black Magic Cake.
BLACK FRIDAY CAKE
1 3/4 cups flour
2 cups sugar
3/4 cups DARK cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup strong black coffee, cooled
1 cup buttermilk
1/2 cup vegetable oil
1 tsp Madagascar vanilla extract
1/2 cup unsalted butter, softened
2 oz melted very dark or unsweetened chocolate, cooled
3 cups powdered sugar
3 Tbsp milk
2 tsp Madagascar vanilla
Combine flour, sugar, cocoa, baking soda, baking powder, and salt in large mixing bowl or stand mixer.
Add eggs, coffee, buttermilk, oil, and vanilla.
Beat at medium speed for two minutes. Batter is thin.
Pour batter into greased and floured 9x13 pan or two 9 inch cake pans.
Bake at 350 degrees 35-40 minutes for 9x13, or 30 -35 minutes for layer pans.
Combine frosting ingredients and mix with hand or stand mixer.
Spread frosting on cooled cakes.
Thursday, November 23, 2017
So if you have leftover turkey--or fresh turkey you've just made, you will love these two Quick Turkey Mole recipes. I make the first recipe with Taza Chocolate Mexicano (my favorite daily chocolate) or their Chipotle Chili Chocolate Mexicano, but any good chocolate will work!
The first Quick Molé recipe is adapted from Paula Deen's Quick Chicken Mole. Perfect with Turkey. The second recipe is from Grand Velas Riviera Maya in Mexico, a Five Diamond resort.
Quick Turkey Molé
2 Tbsp good quality olive oil
1 onion, chopped
1 clove garlic, chopped
2 Tbsp chili powder
1 tsp ground cumin
1/2 tsp ground cinnamon
1 can diced tomatoes, drained
1 bell pepper, chopped
2 chipotle peppers, roughly chopped
1 (10-ounce) can chicken broth
2 Tbsp peanut butter
4 ounces Taza Chocolate Mexicano, chopped
Toasted pepitas (pumpkin seeds), for garnish
Heat oil in heavy saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth.
Take left over Turkey and either add to oven friendly sauté pan or put in another pot and then cover with the Molé sauce. Braise in 350 oven for 45 minutes. Garnish with toasted pumpkin seeds.
This second recipe is from the Grand Velas Riviera Maya Hotel. I haven't made this one yet, so let me know if you do!
Turkey con Mole Sauce
1 1/4 lbs Turkey Breast
1/4 cup Vegetable Oil
1 1/4 cup Mole Paste
3/4 cup Chicken Broth
1/4 cup Nopal, peeled and cubed (cactus!)
1/4 cup Tomato, seeded and cut
1/4 cup Onion, diced
2 Tbsp Coriander leaves, finely diced
1/2 cup Lemon Juice
1 large Avocado
2 1/2 Tbsp Lemon Juice
(If using fresh turkey): Cut turkey breast into 4 pieces and season with salt and pepper.
In frying pan, add oil over medium-high heat and brown both sides. Remove from pan and finish cooking on baking sheet at 350 ° F for about 8 minutes. Set aside. (or use turkey from Thanksgiving's meal)
In pan over medium heat add mole paste. Add chicken broth slowly, bringing to boil and then simmering until you’ve achieved hick consistency. Set aside.
Combine nopal, onion, tomato and coriander in bowl, add 1/4 cup lemon juice and season.
Blend pulp of avocado with remaining lemon juice and season.
Plate some sliced turkey over layer of mole and dress with some drops of mashed avocado and pico de gallo.