The Rumbling Tummy

^^Here's a not so great camera phone picture. I didn't realize the lens had fogged up in the cooler when I took the picture :( Oh well - live and learn!!!

This is more of a dark chocolate style mousse. It has a slight "bite" from the unsweetened chocolate and the Kahlua. If you are looking for something sweet, this isn't it ;) But, you can add an extra 1 tablespoon of sugar per ounce of unsweetened chocolate to make it semi-sweet.

It's a simple recipe - basically a "fancy" chocolate pudding.

If you don't have (or like Kahlua), you can sub in other liqueurs - Grand Marnier, Chambord, Luscious Coconut, ETC!!! If you don't like to use alcohol in your cooking, you can sub in espresso, or fruit juices (orange is nice!) instead.

Here's the recipe!

Kahlua Mousse

3/4 cup sugar
1/4 cup cornstarch
4 large eggs
2 cups cool water
1/2 lb. unsweetened chocolate, very finely chopped
1/4 cup Kahlua or other coffee liqueur
2 cups heavy whipping cream, whipped to stiff peaks (should be around 4 cups total volume when done)

Combine sugar and cornstarch in a saucepan. Whisk in egg and water until no lumps remain and mixture begins to get frothy. Bring to a boil over medium heat, whisking constantly. (if you don't whisk constantly, it will scorch and/or give you some gross looking scrambled eggs).

Simmer 1 minute, whisking constantly as it thickens (if you simmer too long, the cornstarch will break down and unthicken).

Remove from heat and stir in chocolate and Kahlua. (mixture will thin out a little at this point). Stir until chocolate is melted. Transfer mixture to a metal bowl and set the bowl in ice water. (don't get any water in the chocolate mixture!!!)

Beat mixture with an electric mixer until cooled and lighter in color and the mixture will rethicken (this step takes a while, but you'll definitely notice the colour change). I usually whip the heavy cream during this step, but you can do it before hand if you wish.

Gently fold whipped cream into the chocolate mixture, in 3 batches, until incorporated. You want this to be fluffy and airy. It should be "light" in texture. If it deflates, you can try whipping the entire mixture again in a mixer, but this will be hit or miss, depending on how stiff your whipped cream was to start with (if you over mix, you'll end up with chocolate kahlua flavoured butter!!!).

Gently spoon mousse into dessert cups or long-stemmed glasses, cover carefully and chill until ready to serve. (This holds up well for several hours before serving time).

Garnish as desired.

I usually use a little mint sprig, some fresh whipped cream (sweetened slightly and flavoured with either orange zest, vanilla extract, coconut extract, chocolate) and some small fruit pieces (cherry halves, berries, etc) and a dusting of white chocolate shavings.

The number of servings varies by the size of your serving container ;) The recipe itself claims 8 very generous servings, though.

The batch I make at work is 60 servings...

Look, more chicken!

I make a couple changes to this recipe on occasion - fresh berries instead of the preserves (-- try peach preserves! -- it goes amazingly well with the balsamic!), thyme instead of rosemary, green onions instead of shallots. It depends on what I have on hand, my side dishes and my mood of the day. I've even used this recipe with pork tenderloins/medallions and turkey (I've even used fresh made cranberry relish to use instead of the berry preserves) with success.

Remember - a recipe is just a guideline. Improvise and experiment!

Almond Chicken with Balsamic-Strawberry Sauce

INGREDIENTS

1/2 cup panko (Japanese) bread crumbs
1/3 cup unblanched almonds, coarsely ground
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
3 teaspoons canola oil, divided
1/4 cup chopped shallots
1/3 cup reduced-sodium chicken broth
1/3 cup strawberry preserves
3 tablespoons balsamic vinegar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 package (9 ounces) fresh baby spinach

DIRECTIONS

In a large resealable plastic bag, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and shake to coat.

In a large nonstick skillet coated with butter-flavored spray, cook chicken in 2 teaspoons oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.

In the same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened.

Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain; serve with chicken and sauce.

Yield: 4 servings.

I made this at work for Valentine's Day this year, with a few modifications. I cut the cake into very very thin layers and assembled it as a torte. I served it over a little lightly vanilla flavoured Creme Anglaise sauce, as well.

I believe I got this from Bon Appetit, but I don't remember. I have so many recipes, magazine, books and notes scattered about :( One day, I will organize! (HAHAHA!)

Milk Chocolate Mousse Cake With Hazelnut Crunch Crust

=== CAKE ===
1/4 cup unsalted butter, (1/2 stick)
1 tsp vanilla extract
1/3 cup sifted all-purpose flour, (sifted, then measured)
1/3 cup sifted unsweetened cocoa powder, (sifted, then measured; preferably Dutch-process)
4 large eggs
2/3 cup sugar

=== HAZELNUT CRUNCH ===
5 oz imported gianduja bars, chopped (hazelnut-flavored milk chocolate, such
as Callebaut)
1 cup crisp rice cereal
1/3 cup hazelnuts, toasted, husked*, and finely chopped

=== MOUSSE ===
10 oz imported gianduja bars, chopped (hazelnut-flavored milk chocolate, such
as Callebaut)
1 1/4 cups chilled heavy whipping cream
1/8 tsp salt - (scant)
3 Tbs water
3 Tbs Tuaca (sweet citrus-flavored liqueur) or Frangelico (hazelnut-flavored liqueur)

=== DECORATION ===
Additional unsweetened cocoa powder
Powdered sugar

* Many supermarkets sell pre-husked hazelnuts. if you can't find them, here's how to husk whole hazelnuts: Scatter nuts on rimmed baking sheet and toast at 350 degrees until skins darken, 12 to 15 minutes. Wrap warm hazelnuts in kitchen towel and rub together to remove skins.

1. For Cake: Position rack in bottom third of oven and preheat to 350 degrees. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment paper. Melt butter in saucepan over medium heat. Remove from heat. Spoon off foam from top of butter and discard. Spoon clear yellow butter into small metal bowl, leaving water and milk solids in bottom of pan. Add vanilla to butter in bowl; set clarified butter aside.

2. Sift flour and cocoa powder together 3 times into medium bowl. Whisk eggs and sugar in large metal bowl to blend. Place bowl with egg mixture in large skillet of barely simmering water; whisk constantly until egg mixture is lukewarm (105 degrees), about 2 minutes. Remove bowl from water. Place bowl with clarified butter in hot water in same skillet over low heat to keep warm.

3. Using electric mixer, beat egg mixture until cool and tripled in volume, about 5 minutes. Sift 1/3 of flour-cocoa mixture over egg mixture and gently fold in with rubber spatula. Fold in remaining flour-cocoa mixture in 2 more additions. Fold 1 cup of cake batter into warm clarified butter until incorporated. Using rubber spatula, gently fold butter-cake batter mixture into remaining cake batter.

4. Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean and top springs back slightly when gently pressed, about 30 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)

5. Run knife between pan sides and cake to loosen. Invert cake onto rack; remove parchment. Using long serrated knife, trim top of cake horizontally, forming 3/4-inch-high cake layer. Using bottom of 8-inch-diameter springform pan as guide, trim around sides of cake to form 8-inch round cake. Set cake aside.

6. For Hazelnut Crunch: Line bottom of 8-inch-diameter springform pan with parchment paper. Pour enough water into large skillet to reach depth of 1 inch; bring to simmer. Remove skillet from heat. Place gianduja in medium metal bowl; set bowl in hot water in skillet. Stir until gianduja is melted and smooth. Stir in cereal and nuts. Spread crunch evenly over parchment in pan. Place cake atop crunch layer, pressing to adhere. Chill until crunch is firm, about 1 hour.

7. For Mousse: Place gianduja in metal bowl. Pour enough water into large skillet to reach depth of 1 inch; bring to simmer. Remove from heat; place bowl with gianduja in hot water in skillet. Stir until gianduja is smooth. Remove bowl from water; cool gianduja to lukewarm.

8. Using electric mixer, beat cream and salt in another bowl until very soft peaks form (when bowl is tilted, cream should be fluffy but still pourable and flow to one side). Mix 3 tablespoons water into melted gianduja. Pour whipped cream over and fold into gianduja just until incorporated (mousse will be very soft).

9. Brush top of chilled cake with liqueur. Spread mousse over cake in pan. Cover and chill overnight. (Can be prepared 2 days ahead. Keep chilled.)

10. Run knife between cake and pan sides to loosen. Soak kitchen towel in hot water; wring out water. Wrap hot wet towel around pan sides and hold 30 seconds. Carefully remove pan sides from cake; smooth mousse with knife if necessary. Place cake on pan bottom on rack set over baking sheet. Sift cocoa powder lightly over top of cake. Using stencils such as snowflakes or stars, sift powdered sugar over top of cake. Transfer to platter and serve.

This recipe yields 12 servings.

*Gianduja bars are often sold only in professional quantities, but one-pound blocks (enough to make this recipe) can be ordered from Jane's Cakes and Chocolates (800-262-7630).

Do-aheads: cake layer, 1 day; assembled cake, 2 days.

I love lemon bars. This is the bestest ever recipe I have found for them. Sweet and tart at the same time, with little occasional bursts of sour from the pulp.

Double-lemon bars

Crust:

1 cup (2 sticks) unsalted butter, room temperature
2/3 cup powdered sugar
2 cups all purpose flour

Filling:

2 cups sugar
4 large eggs
7 tablespoons fresh lemon juice with pulp*
¼ cup finely grated lemon zest (from about 5 large lemons)
1 teaspoon baking powder
¼ cup all purpose flour

additional powdered sugar, for dusting

Preheat oven to 350ºF.

Using electric mixer, beat butter in large bowl until fluffy. Beat in 2/3 cup powdered sugar. Add the flour, 1 cup at a time, beating until moist clumps form.

Using back of fork (I prefer a spatula), press dough over bottom of nonstick 13x9x2-inch metal baking pan.

Bake crust until light golden, about 20 minutes.

Meanwhile, beat sugar and eggs in medium bowl until blended. Beat in fresh lemon juice with pulp, lemon zest, baking powder, then flour for filling.

Pour lemon filling over hot crust. Bake until filling is set in center and begins to brown on top, about 20 minutes. Transfer pan to rack and cool completely.

Cut pastry into 24 bars. Transfer lemon bars to serving platter and dust with additional powdered sugar.

* to remove all juice and pulp for the lemon filling, cut lemons in half and use a spoon to scoop between the membranes; discard seeds.

Makes 24

Choco-holics beware!

Choco-Buzz Cake

Cake

* 1 cup butter
* 1/3 cup Dutch-process cocoa
* 1 cup hot water
* 2 cups King Arthur Unbleached All-Purpose Flour
* 1 teaspoon espresso powder, optional
* 2 cups granulated sugar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup buttermilk or yogurt; low-fat is fine
* 2 large eggs
* 1 teaspoon vanilla extract

Filling

* 1/3 cup Dutch-process cocoa, sifted*
* 1/2 cup semisweet chocolate chips
* 1/4 teaspoon salt
* 1/2 cup heavy cream
* 1 teaspoon vanilla extract
* 1/4 cup (4 tablespoons) butter
* 1/2 cup vegetable shortening
* 4 cups confectioners' sugar, sifted*
* *For the smoothest filling - yes, you DO have to sift the cocoa and sugar. If a few lumps don't bother you, never mind the sifting.

Icing

* 1 cup semisweet chocolate chips
* 1 tablespoon light corn syrup
* 1/2 teaspoon vanilla extract
* 1/3 cup heavy cream
* 3/4 cup confectioner's sugar, sifted*
* *For extra-chocolate-y icing, substitute 1/2 cup confectioners' sugar + 1/4 cup Dutch-process cocoa powder, sifted together, for the 3/4 cup confectioners' sugar called for.

Directions

Preheat the oven to 350°F. Lightly grease a 9" x 13" cake pan; or line with parchment, and grease the parchment.

1) To make the cake: Melt the butter, and stir in the cocoa and hot water.

2) In a separate bowl, combine the flour, espresso powder, sugar, soda and salt.

3) Pour the cocoa mixture over the dry ingredients, stirring to blend.

4) Beat in the buttermilk or yogurt, eggs and vanilla.

5) Pour the batter into the prepared pan. Bake the cake for 30 minutes, or until it tests done. (You'll smell the chocolate aroma, and the cake will begin to pull away from the edge of the pan). Remove from the oven and cool on a rack.

6) To make the filling: Place the cocoa, chips, salt, and heavy cream in a microwave-safe bowl. Heat until the cream is very hot, and the chips have softened. Remove from the heat, and stir till the chips are melted and the mixture is smooth, reheating briefly if necessary. Stir in the vanilla, and set aside.

7) In a large bowl, beat together the butter, shortening, and half the confectioners' sugar until fluffy. It'll go through a crumbly stage; keep on beating and it'll come together.

8) Add the chocolate mixture, beating till smooth.

9) Scrape the bowl, then add the remaining confectioners' sugar. Beat again until the filling is a fluffy, spreadable texture; adjust the consistency with a little more cream, if necessary.

10) To assemble the cakes: Turn the cooled cake out of the pan, and cut it in half crosswise, to make two 9" x 6 1/2" rectangles. Using a long serrated knife, slice through the middle of each rectangle to make two halves (a top and a bottom) suitable for filling.

11) Spread half the filling on one bottom piece, using your wet fingers to pat/spread it right to the edge of the cake. Repeat with the other bottom piece. Top the bottom pieces with the top pieces. You should now have two chocolate-filled 9" x 6 1/2" cakes.

12) To make the icing: Combine the chocolate chips, corn syrup, vanilla, and heavy cream in a microwave-safe bowl. Microwave until the cream is very hot, and the chips have softened. Stir till the chips have melted and the mixture is smooth, reheating briefly if necessary.

13) Add the confectioners' sugar, or the confectioners' sugar/cocoa, and beat till smooth.

14) Spread the icing evenly over the two cakes. Working with one cake at a time, make two vertical slices and two horizontal slices, to yield nine 2" x 3" snack cakes. Repeat with the remaining cake.

15) Serve immediately. For storage, allow the icing to set, then wrap each cake in plastic wrap individually. Cakes freeze nicely if well-wrapped.

Yield: 18 snack cakes.