- 3 eggs
- 2 yolks
- 3 T sugar
- 1/2 cup unsalted butter
- 4 oz. semi sweet chocolate chopped
- 1/3 cup all purpose flour
Preheat oven to 375
Grease 6 – 1/2 cup ramekins
Sprinkle with sugar.
Beat eggs and yolks with sugar for 5 minutes.
Melt butter over low heat and add chocolate.
Fold into the egg mixture.
Fold in flour.
Divide among 6 ramekins. Cook 10 minutes. Add a few fresh raspberries and a rich French vanilla ice cream!
Typically, Poblano Mole is a recipe from Puebla, Mexico. It is often used with chicken, but Emeril has chosen to serve it with the turkey. Unfortunately, Larry is not huge ‘mole’ fan, so I rarely make this, even though I enjoy it when I am in the right restaurant…LOL
Poblano Chocolate Mole:
- 1 pound poblano chiles
- 1 large yellow onion, peeled and halved (root end left on)
- 1 tablespoon vegetable oil
- 1/2 cup shelled pistachio nuts
- 1/2 cup pumpkin seeds
- 1/2 cup pine nuts
- 2 teaspoons chili powder
- 1 teaspoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups chicken stock or canned low sodium chicken broth
- 1/2 cup coarsely chopped fresh cilantro
- 2 ounces semisweet chocolate, finely chopped
- 1/2 cup heavy cream
To roast the peppers, place them directly on the burners of a gas stove over medium heat and turn them frequently with tongs until all sides are charred black, 7 to 10 minutes. (Alternatively, the peppers can be roasted under a broiler or over a hot gas or charcoal grill.) Transfer the peppers to a plastic or paper bag, seal the bag, and let cool for about 15 minutes. Peel the peppers, remove the seeds and stems, and coarsely chop the flesh.
Roast the onion halves over medium heat, using the same procedure, until the cut surfaces are lightly charred and the onion is slightly softened, about 10 minutes. Remove from the heat and let cool. Remove and discard the root ends from the onions; coarsely chop the onions.
Heat the vegetable oil in a medium saucepan over medium-high heat. Add the pistachios, pumpkinseeds, and pine nuts and cook, stirring occasionally, until the nuts are browned. Add the peppers, onions, chili powder, garlic, cumin, coriander, salt, and pepper and stir for 1 minute. Add the chicken stock and cilantro and bring to a boil over high heat. Reduce the heat to medium low and simmer for 45 minutes. Add the chocolate and stir until melted. Add the cream, stir well, and simmer for an additional 15 minutes. Puree with an immersion blender. Serve over the sliced turkey.
Sorry that you are getting this a little early this week, as we are off Sunday for our Grape Escape. I will try to prepare a couple more recipes for posting when I get a quiet moment. In the meantime follow us on our journey through Wine Country…first California and then British Columbia. The new blog site is http://www.grapesahoy.wordpress.com
This recipe is my favorite Italian dessert. I first had it when it was prepared by my Italian cleaning lady when I was working at Riverside Secondary School. Thanks to Adriana (who even gave me the espresso pot) I have been making it ever since! This particular recipe comes from Food Network as well….Disfrutalo!
- 6 extra-large egg yolks, at room temperature
- 1/4 cup sugar
- 1/2 cup good dark rum, divided
- 1 1/2 cups brewed espresso, divided
- 16 to 17 ounces mascarpone cheese (Costco or Superama)
- 30 Italian ladyfingers, or savoiardi (in Merida, they are available at Liverpool).
- Bittersweet chocolate, shaved or grated
- Confectioners’ sugar, optional
Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.
Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners’ sugar, if desired.
Yeppers, Larry has been at it again, experimenting with different ice cream flavours! Our neighbour, Wendy, likes to bring us chocolate and chile chocolate bars when she comes to dinner as she knows we enjoy them so much. Et voila (as Larry would say in French)…this was the inspiration for this recipe. It is very rich to say the least. Yesterday we served it with a raspberry sauce which Larry also ‘enriched’ with a few more bits of ancho pepper, drizzled on the plate for additional heat and decoration. Actually the ice cream is NOT hot…the taste of the peppers is very subtle…..
Chocolate Chile Ice Cream
A 2 eggs + 2 egg yolks
1/3 cup brown sugar
B 1 cup whole milk
9 oz. bitter-sweet chocolate, chopped
1 tsp. cinnamon
1 dried chile pasilla, ancho or arbol
C 2 cups heavy cream
2 Tbsp. Kahlua or whatever you think would taste good with the chocolate and chile
½ cup chocolate chips (sweet or semi-sweet)
D ¼ cup chocolate chips (sweet or semi-sweet)
½ cup of chopped, toasted almonds or other nuts
Note: It is quite easy to prepare the toasted almonds over a low heat, while doing Steps A and B simultaneously.
A Set up a “bain-Marie”, bring water to a boil and turn down to a simmer.
Place the eggs, yolks and brown sugar in the bain-Marie and beat until light and fluffy.
B In a separate pot place the chopped bittersweet chocolate, cinnamon, milk and the chile. Stir constantly until chocolate is melted, the mixture is smooth and creamy and milk is almost boiling, about 170 to 180 F. Pour onto the egg mixture, discarding the chile, and beat well. Let cool. Slit open the chile, remove and separate the seeds, finely chop the chile and set aside to add to the mixture during step D. Note: Only add the chopped chile and seeds to obtain the amount of “kick” that you want in the finished product. As an alternative, you could just add a few flakes of dried chile. The problem is, you don’t know how much “heat” you will have until you taste the frozen ice-cream, so you have to experiment!!!!
C Lightly whip the cream, Kahlua and vanilla together in a separate bowl. Add the cooled chocolate custard mixture from part C and the ½ cup of chocolate chips. Blend together with a spatula.
D Transfer the mixture to an ice cream machine and process for about 15–20 minutes. Add in the remaining ¼ cup of chips and the ¾ cup of almonds and process for approximately another 5-10 minutes, adding in the chile slowly. Transfer to containers for freezing. Remove from freezer about 15 minutes to allow ice cream to soften slightly for easy serving.