Posts tagged recipe
Cream = Happiness and Chocolate Cake
What do you do?

When you go to make something and don’t have enough of the right ingredients and you completely refuse to go the grocery one more time, what do you do?


I personally go to http://www.allrecipes.com/ and do a search with the ingredients on hand. What I had was ½ cup of light corn syrup and while I originally wanted to make marshmallows it would require a full cup.

It’s one thing to ask a neighbor for a cup a sugar

The probability of them having a half cup of corn syrup was pretty low. So I found a cake recipe and tweaked it. What’s cool is that it doesn’t have any leavening. I thought I'd do what I could in the microwave, mostly because I didn't want to clean the extra pot it would take to do a double boiler.

I must have case of lazy Sunday syndrome.

While at it, because I got all micro-wavy, which is so not my norm, I thought I’d to make ganache in there too. I am delighted it turned out. But how crazy it is that I actually have a half-pint of heavy cream in the refrigerator? I only buy it when I need it for something specific. I mean I always have chocolate, sugar, butter, flour and vanilla in the pantry. Doesn’t everyone? But cream? What a happy thing.

Funky Little Chocolate Cake
½ c. butter
½ c. light corn syrup
1 c. semisweet chocolate chips
½ c. white sugar
3 eggs
1 tsp. vanilla extract
1 c. all-purpose flour
½ c. mini chocolate chips


Microwave Ganache
½ c. heavy cream
3 T. butter
1 T. sugar
7 oz. semi sweet or dark chocolate chips or bits chopped fine

1 c. of crushed cookies or crispy rice cereal


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Pre heat oven 350 degrees. Spray one 9 inch pan with cooking spray.

Microwave the butter and corn syrup in a 4 cup measure or something large enough that it won’t boil over. Make it super hot. Add the chips. Let sit a minute, stir until smooth. Cool a few minutes.


In a large bowl combine the sugar and eggs. Add the chocolate mixture, vanilla, flour and chips. Stir well, pour into pan and bake 30 minutes.


For ganache combine the cream, butter and sugar in a 4 cup measure. Get it super hot, make sure the sugar is dissolved. Add the chocolate, make sure it’s covered by the hot liquid. Let stand 3 minutes. Stir until smooth.

When the cake cooled and while the ganache is somewhat viscous (reheat gently if you must) add the cookies or cereal to the ganache. Pour over cake and spread.

What motivates you to get to the grocery store? Must you have a certain number of items on the lists or company coming over?
Lilac Jelly


I did it and it's beautiful. 


I say that like I'm surprised but I'm not. I'm delighted beyond words though.


Pretty flowers make pretty jelly. It's mostly sugar tasting, but there is a subtle floral taste, which is lovely. 

I made lilac jelly and I can't be more pleased. I now need to develop a recipe or two which uses it. I'm thinking a lilac chicken breast with butter and shallots, maybe over polenta. Scroll down. I added that too.

I hear the lids on the jelly jars popping down as I type. I'm freaking giddy.

Here's the recipe for Lilac Jelly

2 cup lilac blossoms, I used dark purple lilacs
2 cups boiling water
the juice of 1 lemon, about .25 cup
4 cups sugar
1 3oz packet of liquid pectin
Pick the blossoms off the stems, removing as much green as you can. Settle in, this is what takes time. Cover it with 2 cups of boiling water, in a non reactive container. Cover and let sit 24 hours. Strain blossoms. Prepare 4.5 cups worth of canning jars.
Add lemon juice and sugar Bring to a boil. Add pectin and boil again for one minute. Skim foam. Pour into prepared jars. Clean the rim, seal them and follow canning instructions, which is basically simmer the jars covered in water 10 minutes.

Jelly!


This hasn't been tried with lilac jelly, but I've done it a million times with current jelly and I bet it will work beautifully.

4 chicken breasts, boneless, skinless
salt and pepper to taste
1 T. olive oil

3 cloves garlic, chopped
2 shallots, chopped
1/2 cup dry white wine
1/2 cup lilac jelly
cracked black pepper
2 T. butter

Preheat oven to 350. In a oven safe skillet heat olive oil. Salt and pepper the chicken. Sear on both sides. Move to oven. Bake 15 to 20 minutes.

Remove from oven and set chicken aside. Using the skillet, add garlic and shallots. Cook until fragrant. Add wine. Reduce by half. Add jelly and pepper, stir until smooth. Add butter. Add chicken back to the skillet to coat. Serve with some fantastic tangy/creamy starch like blue cheese polenta.

When was last time you inspired by something beautiful? What did you do?