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Friday, May 3, 2019

MEXICAN CHOCOLATE KAHLUA ICEBOX CAKE for Cinco de Mayo

Vintage Ice Box Cake Pan
Cinco de Mayo is coming up this weekend, and I have a Mexican Chocolate Ice Box Cake to add to my growing list of Mexican chocolate recipes. This recipe, originally from the 60s, was 'found' by the Baltimore Sun for a reader. I've changed a few things, and you might want to, too. I used Taza Mexican Chocolate. I cut down a bit on the sugar, too, but maybe not enough for your palette. If you use unsweetened chocolate, you can add more sugar. You can always cut off the tops of the lady fingers, but I like the way they look the way they are. Love this no bake cake. No eggs, so no worries, either. And, in case you don't know, an ice box was a large wooden box, zinc or tin-lined, with a compartment for big blocks of ice and an area with shelves for storing perishables. Starting in the early 20th century they were called refrigerators, but make no doubt about it, they were not mechanized or electrified.


Mexican Chocolate Kahlua Icebox Cake

Ingredients
60 ladyfingers (Trader Joe's .. but there are other brands)
2-3/4 cups chilled whipping cream
4 ounces Taza Mexican chocolate (but feel free to use any very dark chocolate)
1/4 cup granulated sugar
3/4 cup powdered sugar, plus 2 tablespoons
1/2 cup unsalted butter (room temperature)
2 tsp Mexican vanilla extract
1 tsp cinnamon
1 ounce semisweet chocolate (grated)
1/4 cup or more Kahlua

Directions
Brush ladyfingers with Kahlua. Line bottom of 9-inch diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side with the rounded side facing out.
Stir 3/4 cup whipping cream, chocolate, and 1/4 cup granulated sugar in heavy saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
Using electric mixer, beat powdered sugar, butter, and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla, and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.
Spread half chocolate filling into ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.
Pipe or spread whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
Refrigerate until firm, at least three hours. Can be made one day ahead. Cover and keep refrigerated. Remove pan sides from cake and serve.

Cartoon of the Day: Truffles

Happy National Truffle Day! 


Thursday, May 2, 2019

MINT JULEP TRUFFLES: Recipes for National Truffle Day & the Kentucky Derby

Today is National Truffle Day, and since the Kentucky Derby is this weekend, I'm posting two recipes for Mint Julep Truffles to help you celebrate both. The Mint Julep has been the official drink of the Kentucky Derby, since 1938. Why not step it up a notch and add chocolate? I'm all about easy, and the two recipes below are just that!

Mint Juleps are traditionally served in pewter or silver julep cups. I always love an opportunity to buy unique tableware. You can serve the truffles in mint julep cups!

Read more about the history of the Mint Julep at whatscooking america.

1. MINT JULEP TRUFFLES

Ingredients
7 ounces DARK (60-75% cacao) chocolate, chopped
1/3 cup heavy whipping cream
1 Tbsp minced fresh mint leaves
2 Tbsp unsalted butter, softened
1 Tbsp good quality bourbon
Cocoa

Directions
Put chopped chocolate in bowl and set aside.
Heat heavy cream and mint leaves in small saucepan. Bring to a simmer. Remove from heat and pour over chocolate. Stir in butter and bourbon; whisk until chocolate is melted and smooth.
Cover chocolate mixture with plastic wrap (press wrap onto surface of chocolate) and chill for two hours, or until firm.

To Form Truffles:
Put cocoa in shallow bowl.
Using a melon baller or teaspoon, scoop out balls of chilled chocolate. Form into balls quickly between your palms.
Roll balls in cocoa to coat.

II. Mint Julep Truffles 
(recipe from Food Network)

Ingredients 
6 ounces good-quality semisweet chocolate (not chocolate chips), coarsely chopped
2 ounces good-quality milk chocolate (not chocolate chips), coarsely chopped
1/2 cup heavy cream
2 Tbsp unsalted butter
3 to 4 tsp bourbon
1/2 tsp pure peppermint extract
1/3 cup sugar
2 packed Tbsp fresh mint leaves

Directions 
Put chopped semisweet and milk chocolate in medium bowl. Bring heavy cream and butter to  simmer in small saucepan. Pour cream mixture over chocolate, completely covering it, and let sit for 5 minutes. Stir with spatula until chocolate is completely melted, smooth and glossy. (If chocolate doesn't melt completely, microwave the mixture on high in 15-second increments, stirring in between, until fully melted.)
Fold in bourbon and peppermint extract until incorporated. Mixture will look separated at first, but keep stirring until uniform.
Set bowl over larger bowl of ice water, and let mixture chill for 3 minutes, stirring occasionally, until  thickened a bit and it's become homogeneous. Pour mixture into shallow 2-quart baking dish or 9-inch pie plate. Cover with plastic wrap, and refrigerate until set, about 3 hours.
Meanwhile, process sugar mint in food processor for 1 minute until mint is finely chopped and dispersed, scraping down bowl with spatula halfway through. (The mint sugar can be refrigerated in an airtight container for 2 to 3 days.)
Scoop tablespoon-sized balls of chocolate mixture, and roll them between hands to shape them, working quickly-- balls melt fast.
Put them on plate or rimmed baking sheet, and refrigerate for 10 minutes.
Put mint sugar in shallow dish, and drop balls in few at time, shaking dish to coat on all sides; transfer truffles to platter, shaking off excess, and refrigerate until ready to serve them.

(Once truffles have been coated, they must be served that day. Uncoated, they can be stored overnight in refrigerator in airtight container or covered with plastic wrap, then coated the day they're served.)

Wednesday, May 1, 2019

MAY DAY: Chocolate Cake & Maypole Parfaits

I love May Day with its Maypole, Morris Dancing, and other traditions. My school always celebrated May Day with a brightly colored Maypole and dancing. Here I am many years later, and I still love everything about May Day. It's one of my favorite holidays.

Check out my list of May Day Crime Fiction and Morris Dancing Mysteries on Mystery Fanfare.

This Retro Baker's Chocolate Advertisement above fills that void of chocolate treats with these recipes in Ladies Home Journal for Queen of the May Chocolate Cake and Maypole Parfaits. Today is also National Parfait Day, so this Retro Ad has you covered.

FYI: I was never the May Queen, although I did dance around the Maypole.

Be sure to scroll down for a history of May Day, Queen of the May, and Alfred Lord Tennyson's poem "The May Queen"



From Wikipedia:

The May Queen or Queen of May is a term which has two distinct but related meanings, as a mythical figure and as a personification of the holiday, and of Springtime.

Today the May Queen is a girl who must ride or walk at the front of a parade for May Day celebrations. She wears a white gown to symbolize purity and usually a tiara or crown. Her duty is to begin the May Day celebrations. She is generally crowned by flowers and makes a speech before the dancing begins. Certain age groups dance round a Maypole celebrating youth and the spring time.
Sir James George Frazer found in the figure of the May Queen, a relic of tree worship:
According to popular British folklore, the tradition once had a sinister twist, in that the May Queen was put to death once the festivities were over. The veracity of this belief is difficult to establish, but while in truth it might just be an example of anti-pagan propaganda, frequent associations between May Day rituals, the occult and human sacrifice are still to be found in popular culture today. The Wicker Man, a cult horror film starring Christopher Lee, is a prominent example of these associations.


The May Queen
 by Alfred Lord Tennyson

You must wake and call me early, call me early, mother dear;
To-morrow 'ill be the happiest time of all the glad New-year;
Of all the glad New-year, mother, the maddest merriest day;
For I'm to be Queen o' the May, mother, I'm to be Queen o' the May.

There's many a black, black eye, they say, but none so bright as mine;
There's Margaret and Mary, there's Kate and Caroline:
But none so fair as little Alice in all the land they say,
So I'm to be Queen o' the May, mother, I'm to be Queen o' the May.

I sleep so sound all night, mother, that I shall never wake,
If you do not call me loud when the day begins to break:
But I must gather knots of flowers, and buds and garlands gay,
For I'm to be Queen o' the May, mother, I'm to be Queen o' the May.

As I came up the valley whom think ye should I see,
But Robin leaning on the bridge beneath the hazel-tree?
He thought of that sharp look, mother, I gave him yesterday,--
But I'm to be Queen o' the May, mother, I'm to be Queen o' the May.

He thought I was a ghost, mother, for I was all in white,
And I ran by him without speaking, like a flash of light.
They call me cruel-hearted, but I care not what they say,
For I'm to be Queen o' the May, mother, I'm to be Queen o' the May.

They say he's dying all for love, but that can never be:
They say his heart is breaking, mother--what is that to me?
There's many a bolder lad 'ill woo me any summer day,
And I'm to be Queen o' the May, mother, I'm to be Queen o' the May.

Little Effie shall go with me to-morrow to the green,
And you'll be there, too, mother, to see me made the Queen;
For the shepherd lads on every side 'ill come from far away,
And I'm to be Queen o' the May, mother, I'm to be Queen o' the May.

The honeysuckle round the porch has wov'n its wavy bowers,
And by the meadow-trenches blow the faint sweet cuckoo-flowers;
And the wild marsh-marigold shines like fire in swamps and hollows gray,
And I'm to be Queen o' the May, mother, I'm to be Queen o' the May.

The night-winds come and go, mother, upon the meadow-grass,
And the happy stars above them seem to brighten as they pass;
There will not be a drop of rain the whole of the live-long day,
And I'm to be Queen o' the May, mother, I'm to be Queen o' the May.

All the valley, mother, 'ill be fresh and green and still,
And the cowslip and the crowfoot are over all the hill,
And the rivulet in the flowery dale 'ill merrily glance and play,
For I'm to be Queen o' the May, mother, I'm to be Queen o' the May.

So you must wake and call me early, call me early, mother dear,
To-morrow 'ill be the happiest time of all the glad New-year:
To-morrow 'ill be of all the year the maddest merriest day,
For I'm to be Queen o' the May, mother, I'm to be Queen o' the May.