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Archive for 2016

TOP PICK OF THE WEEK: Mochidoki, Ice Cream-Stuffed Mochi

Like ice cream? Get ready for a [relatively] new variation: ice cream mochi (MO-chee).

Mochidoki is a delightful ice cream treat—a sophisticated re-envisioning of a classic Japanese sweet made from rice dough: a dough of pounded, glutinous (but gluten-free) sweet rice flour that is steamed and kneaded until it becomes delightfully chewy and supple, with a velvet—like texture.

The resulting rice paste was often eaten plain and uncooked, pounded into a soft, chewy rice paste. There are still sweet and savory, uncooked and cooked versions.

Mochi is all about the texture. Centuries later, it was turned into dumpling-like sweets, exquisite little mouthfuls to accompany tea.

We love daifuku mochi, filled with sweetened red bean paste or other pastes, such as peanut and sesame. They can be served with tea (any kind) or coffee for an easy yet elegant snack (the different types of daifuku).

[SIDE BAR: Daifuku mochi are an ideal food for celebrations: Daifuku means good luck!]

The rice paste can be made into other forms, but today we focus on the sweet treat.

Like cookies and brownies, they are finger food; but like brownies and other bar cookies, they can be garnished simply—with sauces and/or fruit—to elaborate preparations like spun sugar.
 
THE HISTORY OF MOCHI

Ice cream mochi are a new, fusion food. The original mochi are Japanese sweet snacks, served as Americans might enjoy a cookie or two. Like a smaller, flatter jelly donut, the inside is filled with red bean (azuki) paste or other fruit-flavored bean paste, peanut or sesame paste. The rice outside is white or pastel-colored.

The exact origin of mochi is unknown, though it is said to have come from China. By the ninth century, it had become a New Year’s treat in Japan, and by the tenth century mochi were used as imperial offerings and in religious ceremonies (more).

It also became used as an energy food: from the battlefield, where it was easy for Samurai to carry and prepare; to the farm, consumed by Japanese farmers to increase stamina on cold days.

Our first experience with mochi was the classic daifuki mochi, a tea cake of rice dough filled with red bean paste. We live in a city with readily available Japanese confections; if you’re ever in Manhattan, head to Minamoto Kitchoan with branches in midtown and the World Trade Center, and 11 locations worldwide. They also sell the delightful pastries known as wagashi.
 
ICE CREAM MOCHI

Mochi Ice Cream is the best treat to serve at parties or events because they are delicious and convenient. Not only do they come in a variety of flavors so that your guests can discover their favorites, but they are also the perfect serving size! With the solid outer layer of rice-flour Mochi dough, they are easy to grab and carry around.

And centuries later, they were filled with ice cream.

Mochi ice cream has begun to expand nationwide in the U.S.

Mikawaya, a Japanese confectionary based in Los Angeles, started selling the product in Little Tokyo in the early 1990s. Building up a local following, it found its way to California-based Trader Joe’s, Albertsons, Ralphs and Safeway, and is now in their stores nationwide (you could buy pumpkin ice cream mochi for Thanksgiving).

The invention in Los Angeles was the casual idea of the Jewish husband of the third-generation owner of Mikawaya, Frances Hashimoto. Joel Friedman created the fusion food for snacking, wrapping spoonfuls of ice cream in plain mochi cakes.

Ms. Hashimoto developed her husband’s idea for retail. It took a decade of R&D to develop a rice dough that would remain chewy and tender after freezing. Commercial production began in 1993, with seven flavors: Chocolate, Green Tea, Kona Coffee, Mango, Red Bean, Strawberry and Vanilla.

Mikawaya’s pioneering efforts engendered supermarket competition from Little Moons, Maeda-En and Mikawaya’s sister brand, My-Mo.

But we prefer gourmet newcomer Mochidoki for its better-quality ice cream, broad variety of flavors and elegant, thinner mochi covering.
 
MOCHIDOKI FLAVORS

Flavors change seasonally. You can get a 10-pack of one flavor, or a four-piece gift box featuring four different flavors.

The only problem is making a decision. We’re ready to place another order, and we don’t know where to start!

All are so very delicious. The current best-seller is Salted Caramel; but we adored every flavor, with a “wow” to the hot-and-cold Spicy Chocolate.

Fall-Winter flavors, available in 10-packs ($20), include:

  • Azuki Red Bean
  • Black Sesame
  • Frothy Chocolate
  • Ginger Zing
  • Lychee Colada
  • Mandarin Orange Cream
  • Matcha Green Tea Chocolate Chip
  • Matcha Green Tea Classic
  • Mochaccino Chip
  • Raspberry White Chocolate Crunch
  • Salted Caramel
  • Vanilla Chocolate Chip
  •    

    Mochi Presentations, From Simple To Fancy

    Matcha Mochi

    Chocolate Mochi

    Decorated Mochi

    Salted Caramel Mochi Doki

    Mochi Doki

    Mochi Doki Gift Boxes

    [1] Mochi are small balls of ice cream covered in a velvety, chewy rice paste. Two classic flavors: Matcha Green Tea and Vanilla Chocolate Chip. [2] Dress up the plate with dessert sauce (plus, with chocolate, some cacao nibs). [3] Garnish halves with whipped cream and fruit. [4] The best seller, Salted Caramel, garnished with spun sugar. [5] Four-flavor gift boxes let you try more flavors. [6] Three gift boxes, 12 great flavors (all photos courtesy Mochidoki).

     

    Daifuku Mochi

    Mochi Yogurt Pops

    [7] Before ice cream mochi, the popular sweet version was (and still is) daifu-mochi, a dumpling-like cookie stuffed with red bean paste, peanut or sesame paste (photo courtesy Morgaer | Deviantart). [8] Bits of mochi rice dough now appear in everything from brownies to ice pops (photo courtesy Kirbie’s Cravings).

     

    MORE GREAT FLAVORS

    Four-Piece Gift Boxes ($10)

  • Cinnamon Eggnog
  • Spicy Chocolate
  •  
    Four-Piece Collections ($10)

  • Americana Collection: Frothy Chocolate, Raspberry White Chocolate Crunch, Salted Caramel, Vanilla Chocolate Chip
  • Signature Chip Collection: Matcha Green Tea Chocolate Chip, Mochaccino Chip, Raspberry White Chocolate Crunch, Vanilla Chocolate Chip
  • East Meets West Collection: Black Sesame, Matcha Green Tea, Salted Caramel, Vanilla Chocolate Chip
  • Exotic Collection: Lychee Colada, Mandarin Orange Cream, Matcha Green Tea Chocolate Chip, Mochaccino Chip
  • Taste Of Thailand Collection: Ginger Zing, Mango Thai Basil, Thai Iced Tea, Toasted Coconut
  • Tropical Collection: Lychee Colada, Mandarin Orange Cream, Passion Fruit, Toasted Coconut
  • The Classics Collection: Azuki Red Bean, Black Sesame, Ginger Zing, Matcha Green Tea
  •  
    HEAD TO MOCHIDOKI.COM

    You can order as many boxes as you like for a flat rate of $15.00. They arrive frozen in dry ice and you can’t eat them immediately—they’re frozen solid.

    But 5-10 minutes at room temperature makes them just right.

    Order here.

    Hopefully, we’ll be seeing Mochidoki at retail soon. The brand was purchased by a private equity firm in 2015, with plans to bring mochi ice cream to a wider audience.

     
    WAYS TO SERVE MOCHI

    Mochi are neat to eat. You can snack on them as finger food, or add garnishes for an elegant dessert.

    You can eat them from the container or plate them, whole or halved, with garnish:

  • Berries or other fruit
  • Dessert sauces
  • Whipped cream
  • Anything from spun sugar to cookie crumbs
  •  
    Just let them sit for five minutes after you take them from the freezer.
     
    MAKE YOUR OWN MOCHI

    You can make daifuku mochi—the room temperature variety filled with bean paste. This recipe from The New York Times makes everything from scratch, including turning dry azuki beans into red bean paste.

    Note that the fresh dough will turn dry and stiff within a couple of days, so plan to eat your mochi in short order.

    If you want to make ice cream mochi, the shelf life is even shorter. Make them with this recipe, then freeze for two hours and eat. Otherwise, the homemade rice paste will freeze solid.

    Beyond the classic mochi, this article from Huffington Post shows how to use mochi (the dough) in conventional sweets: brownies, cakes, cookies, donuts, ice cream and ice pops.

    How trending is mochi? Check this website of baby names.

      

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    TIP OF THE DAY: Homemade Biscuits For Breakfast

    We love to start the new year with homemade biscuits—a different type each year. This year, it’s ham and gruyère, with fresh chives.
     
    THE HISTORY OF BISCUITS

    The word biscuit dates to ancient Latin: bis cotus, meaning twice baked. These words form the origin of biscotti: initially a hard food with a long shelf life that could be taken on the road, in an era where roadside food was minimal at best. They were (and are) first baked, then dried out in a slow oven.

    It’s important to note that, like those hard Roman biscotti, the term biscuit in Europe still refers to what is called a cookie or cracker in the U.S.

    Scones an early quick bread, are first mentioned in the early 16th century. Spice buns appeared during the Tudor period (1485 to 1603).

    But it wasn’t until the 18th century that chemical leavenings (raising agents) enabled the the moist, fluffy biscuits we know today.

    The leavening creates gas bubbles that lighten and soften the dough. Pearl ash (potash) was an early example; others included beer and kefir (both of which have live yeast), sour milk, vinegar, lemon juice and or cream of tartar. Steam and air were used to raise popovers and Yorkshire pudding.

    Baking soda was used by the turn of the 19th century; baking powder was introduced in 1843 (the difference between baking powder and baking soda). And with them came light, fluffy breads and cakes galore.
     
    BISCUITS VS. ROLLS

    Biscuits and rolls are both made from flour, fat* (butter, shortening, olive oil), liquid (buttermilk, cream, milk, water) and salt.

    What’s the difference?

    Biscuits are raised with chemical leavening (baking powder); rolls are risen with yeast.

    RECIPE: HAM & SMOKED GOUDA BISCUITS WITH MAPLE BUTTER

    This recipe is from National Pork Board, “Pork: Be Inspired.” They can be served at any meal of the day; but we prefer their complex flavors with the simpler foods of breakfast, or with a light lunch of soup and salad.

    The recipe was originally made with smoked Gouda, but we prefer Gruyère. You can substitute any semihard cheese.

    You can also substitute other types of bacon for the standard American bacon strips; and substitute chives for the thyme.

    Don’t hesitate to make any recipe your own, by substituting favorite ingredients or experimenting with new ones.

    Prep time is 20 minutes; bake time is 20 minutes.

    Ingredients For 12 Biscuits

  • 1 cup diced ham steak (not sliced ham)
  • 2-1/4 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes, plus more for the baking sheet
  • 1-1/2 cups smoked Gouda cheese, coarsely shredded (about 4-1/2 ounces)
  • 1/4 cup chives, chopped (substitute thyme)
  • 1-1/4 cups plain yogurt (lowfat is O.K.)
  •  
    For The Maple Butter

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 tablespoons maple syrup (substitute honey)
  • Pinch of salt
  •  

    Ham & Cheese Biscuits

    Maple Butter Recipe

    Bacon & Sweet Potato Biscuits

    Buttermilk Biscuits

    [1] “Ham and cheese” biscuits. You can use your favorite types of ham and cheese (photo courtesy National Pork Board). [2] Maple butter is one of many compound butters you can easily make (photo courtesy Food Blogger Connect). [3] Chipotle Cheddar Biscuits (here’s the recipe from McCormick). [4] Classic, flaky buttermilk biscuits (here’s the recipe from Kindred Restaurant | Davidson, N.C.).

     

    Preparation

    1. PREHEAT the oven to 450°F. Butter a large baking sheet, or coat it with nonstick spray.

    2. WHISK together in a large bowl the flour, baking powder, sugar salt and baking soda. Use a pastry cutter or fingertips to add the butter, working the mixture until it resembles a coarse meal.

    3. STIR in the ham, cheese and chives. Add the yogurt, stirring until just combined. Drop the dough onto the prepared baking sheet in 12 equal mounds, about 1 inch apart. Bake until golden brown, 18 to 20 minutes. While the biscuits bake…

    4. MAKE the maple butter. In a medium bowl, combine the butter and maple syrup. Add salt to taste and transfer to a serving bowl.

    5. SERVE the biscuits warm. with the maple butter on the side.

     
    MORE BISCUIT RECIPES

  • Bacon & Sweet Potato Biscuits
  • Buttermilk Biscuits
  • Cheddar Chive Biscuits, atop a vegetable cobbler!
  • Dill Biscuits With Smoked Salmon
  •  
    ________________
    *Some types of rolls do not contain fat.

      

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    TIP OF THE DAY: Baked Brie With 21+ Festive Toppings

    Holiday Brie

    Baked Brie With Olives

    Santa Margherita Sparkling Rose Wine

    Packaged Olives

    Pimiento Strips

    Peppadews

    [1] Holiday baked Brie with liqueur-accented cranberry compote, walnuts and thyme (here’s the recipe from Liren Baker of Kitchen Confidante). [2] Baked Brie with olives, recipe below (photo courtesy DeLallo). [3] Whatever bubbly you serve, Baked Brie is a delicious companion (photo of sparkling rosé from Santa Margherita). [4] Pitted, chopped olives make an already easy recipe a breeze (photo courtesy DeLallo). [5] For a red accent, use pimiento strips (photo courtesy Conservas Martinez)… [6] or or chopped peppadews (photo Biozinc | Wikipedia).

     

    Some foods pair better with champagne and other sparkling wines, and are our New Year’s Eve go-to foods. Caviar, pâté, seafood and smoked salmon are the luxury foods are simple made to be enjoyed with bubbly (more).

    And then there’s cheese.

    Double- and triple-creme cheeses are sumptuous with sparkling wines:

  • Brie and Camembert are popular double-crèmes (here’s the difference between Brie and Camembert).
  • Also consider a Brie fondue.
  • Triple-crèmes like Brillat-Savarin, Explorateur and St. André are even richer and creamier than double-crèmes.
  • Mild Cheddars and nutty Goudas pair with toasty, nutty Champagnes (among sparkling wines, Champagne is unique in its toasty, nutty qualities).
  •  
    Served with slices of fresh baguette or specialty crackers, these are the cheeses to usher in the new year.
     
    WANT MORE PANACHE?

    Baked Brie with holiday panache is impressive, yet so easy to make. You can top it with something sweet or savory; for example:

  • Cranberry Baked Brie
  • Cranberry-Pomegranate Holiday Brie
  • Baked Brie With Kiwi Compote
  •  
    MORE SWEET TOPPINGS

  • You can also mix nuts and honey as a topping, or honey and a dried fruit medley of blueberries, cherries, cranberries, raisins and sultanas.
  • Or use a festive jam or preserves like cherry and fig, or chutney (you can also mix in a bit of liqueur).
  • Leftover cranberry sauce or relish also works. Add a splash of balsamic vinegar for a tangy counterpoint.
  • Herbs and honey: Spread on the honey and sprinkle with herbs, and even a few edible flowers. We like lavender and thyme.
  • Marinate canned or frozen cherries in a balsamic reduction, wine or a liqueur, such as Grand Marnier or kirsch.
  • Spread the Brie with apple or pumpkin butter and top with salted nuts, for a sweet-and-salty effect.
  •  
    FOR “DESSERT BRIE”

  • Top with candied walnuts or pecans, a praline topping or dulce de leche and chopped nuts.
  • Popular and colorful: sliced fresh strawberries marinated in Grand Marnier or other liqueur.
  • Ditto, honey and fresh berries.
  • Yum: diced apples and/or pears mixed into salted caramel.
  •  
    Next up: savory toppings for Baked Brie.

    RECIPE: BAKED BRIE WITH OLIVES

    DeLallo created this recipe using their Olives Jubilee, a colorful medley of Kalamata, Niçoise-style, Picholine and plump green olives in an herb marinade. Pitted, chopped, marinated: All you need to do is drain and spoon the olives over the cheese.

    Instead of adding tart, uncooked cranberries—which look great but aren’t so palatable—we chopped a small jar fire-roasted red pepper strips (pimiento, piquillo, etc.).

    You can also chop peppadews or grape/cherry tomatoes.

    For more color and flavor, we also tossed in some pink and green peppercorns we had at hand—mild, not spicy like black peppercorns—and some shredded basil.

    This recipe is for a small “baby” Brie; but if you’re having a large crowd, you can buy an entire 17-inch wheel (and adjust the amount of toppings accordingly).
     
    Ingredients

  • 1 baby Brie (8 ounces)
  • 1/4 cup chopped olives
  • 1/4 cup chopped pecans, pistachios or walnuts
  • 1/4 cup chopped fresh cranberries or substitute
  • 2 tablespoons honey
  • Optional: capers, minced fresh basil or thyme
  • Bread, crackers, toasts
  •  
    Preparation

    1. PREHEAT the oven to 350°F. Place the Brie on a nonstick baking sheet. Bake until softened, about 15 minutes. Remove from heat, onto a serving plate.

    2. TOP with olives, nuts and cranberries/peppers. Drizzle with honey and serve with bread/crackers and cheese spreaders.

     
    MORE SAVORY BRIE TOPPINGS

  • Bacon jam (recipe).
  • Caramelized onions (recipe—use a small dice) and chopped thyme.
  • Curried diced vegetables* with optional chopped bacon.
  • Greens: baby arugula, baby spinach and watercress wilted in garlic oil.
  • Ham and cheese: Spread grainy mustard or Dijon and top with minced ham and optional chopped herbs.
  • Olive-oil marinated sundried tomatoes, capers, garlic and parsley: a classic.
  • Pesto; consider half green pesto, half red pesto.
  • Sautéed wild mushrooms and thyme.
  •  
    We deliberately left out jalapeño and other “heat” because Brie has a subtle flavor; but you can add a dash of cayenne or red pepper flakes if you like.
     
    ________________
    *Raw bell peppers, carrots, celery, fennel, onions, etc.

     
      

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    TIP OF THE DAY: Good Luck Foods For The New year

    Yesterday we recipes for a particular “good luck” food to celebrate the new year: black-eyed peas, a southern U.S. tradition.

    Today’s tip: Check out more lucky foods from around the world, and enjoy some on New Year’s Eve or New Year’s Day.

    Some are ancient traditions, others relatively new. Pick, choose and adapt your own lucky food traditions for the new year.

    COOKED GREENS

    In parts of Europe, cabbage, collards, kale and chard are consumed for luck because their green leaves look like folded money (who doesn’t want good fortune in the new year?). In Denmark, stewed kale is eaten, sprinkled with sugar and cinnamon (hmmm….). In Germany, sauerkraut is the veg of choice. In the southern U.S., it’s collards.
     
    Suggestion: Pick your green, and make it a tradition; or feature a different one each year. You can start with a crisp spinach salad with a warm bacon vinaigrette.

    FISH

    Cod has been a traditional feast food since the Middle Ages; and the Catholic Church’s policy against red meat consumption on religious holidays helped make all fish commonplace at feasts. For the new year, boiled cod is popular in Denmark. In Italy, baccalà, dried salt cod, is a traditional food. Herring is consumed at midnight in Poland; in Germany, it’s likely to be carp.

    In Sweden, the smorgasbord provides a variety of fish dishes. In Japan, herring roe is consumed for fertility, shrimp for long life, and dried sardines for a good harvest (sardines were once used to fertilize rice fields).

    Suggestion: With so many delicious fish and seafood dishes, you can present a new one each year. That includes sushi or sashimi and caviar (we purchased salmon roe and wasabi tobiko).

    GRAPES

    In Spain, each celebrant consumes 12 grapes at midnight—one grape for each stroke of the clock. Each grape represents a different month; the goal is to swallow all the grapes before the last stroke of midnight. It’s not an ancient practice, but dates to 1909, when grape growers had a surplus of inventory. They promoted the idea, and it became a tradition, spreading to Portugal and some parts of Latin America.
     
    Suggestion: Consider ramekins of mixed grapes, frosted (sugared) grapes. Or perhaps start your own tradition with grape granita or a frozen Grape Margarita.

    LEGUMES

    Popular from Europe to Asia, legumes—beans, peas and lentils—are symbolic of money. An Italian double-lucky new year’s tradition, sausages and green lentils (cotechino con lenticchie), features a second lucky food, pork. Germans have lentil or split pea soup with sausage. In Brazil, the traditional first meal of the new year includes lentil soup or lentils and rice. In Japan, sweet black beans (kuro-mame) are consumed during the first three days of the new year.

    Suggestion: Along with yesterday’s black-eyed pea recipes—all of these are delicious choices, but we’re going for red bean ice cream instead of the kuro-name. You can also add beans to a spinach salad.

    PORK

    Pigs came to symbolize progress: They push forward, rooting themselves in the ground before moving. With its rich fat content, pork also signifies wealth and prosperity. That’s why roast suckling pig is popular new year’s fare in Austria, Cuba, Hungary, Portugal and Spain. Austrians even decorate the table with marzipan pigs. Swedes choose pig’s feet, Germans feast on roast pork and sausages. We wouldn’t turn down a pork roast, porchetta or a baked ham.
     
    Suggestion: For an easier path, add bacon or pork belly to the spinach salad.
     
    FOR DESSERT

    Cakes and cookies. Cakes and other baked goods are served around the world, with a special emphasis on round or ring-shaped items. In Italy, that means chiacchiere, honey-drenched balls of dough fried and dusted with powdered sugar. In Hungary, the Netherlands and Poland, donuts are customary (Holland also has ollie bollen, puffy, donut-like pastries filled with apples, raisin and currants. Some cultures hide a special trinket, coin or whole nut inside the cake; the person who gets it will be lucky in the new year.

    Suggestion: Avoid broken teeth and choking hazards. Serve cookies or an easy bundt cake. What could be more appropriate than egg nog bundts?
     
    WHAT NOT TO EAT

  • Chicken: It scratches backwards, symbolizing setbacks.
  • Flying birds (duck, pheasant, etc.): Good luck could fly away.
  • Lobster: It moves backwards.
  •  

    Spinach Salad

    Lentil Soup

    Porchetta

    Egg Nog Bundt Cakes

    Carstens Marzipan Pigs

    Lucky foods for the new year: [1] Start with a spinach salad, with bacon for extra luck (photo courtesy Evolution Fresh). [2] For the soup course, lentil or bean soup with ham or pork sausage and mustard greens (photo courtesy Good Eggs). [3] For the main course, porchetta, or a simple roast pork loin (photo courtesy Il Buco | NYC). [4] Something round for dessert: mini egg nog bundt cakes. Here’s the recipe from Eat Wisconsin Cheese. [5] Marzipan pigs for everyone (photo Premier Food & Beverage).

     

      

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    RECIPE: Bouchons Au Chocolat

    Bouchon (BOO-shone) is the French word for cork; hence the name of these little chocolate cookie-cakes*, made in timbale molds, also called baba molds.

    They are rich and brownie-like, and the inspiration for Thomas Keller’s Bouchon Bakery (here’s his bouchon recipe).

    These chocolate “corks” are an ideal sweet for New Year’s Eve, and you can serve them for dessert with a sweeter champagne or other sparkling wine for dessert.

    This recipe, from Good Eggs, combines dark cocoa powder and melted semisweet chocolate make these bouchon: way to go to usher in a sweet new year.

    Note that there are two different sizes of timbale pans. Depending on which you choose, you’ll have dessert size or nibble size pieces.

    You can also use timbale molds for other baking, shaping mousse and gelatin, vegetable sides, ice cubes and chocolate—especially chocolate-on-a-stick, a fun way to make hot chocolate.

    You can also use mini-muffin pans, but you lose the cork shape.

    RECIPE: BOUCHONS, CORK-SHAPED MINI CAKES

    Ingredients For 12 Large Bouchons

  • 3/4 cup all-purpose flour
  • 1 cup of cocoa rouge cocoa powder†
  • 1 teaspoon kosher salt
  • 3 eggs
  • 1-1/2 cups sugar
  • 3 sticks unsalted butter (24 tablespoons), melted and cooled a bit
  • 1 cup of quality semisweet chocolate, roughly chopped
  • 1/4 cup powdered sugar
  • Timbale molds or mini muffin tins
  •  
    ________________
    *Technically, a cake is eaten with a fork, and a cookie is finger food. Bouchons, like brownies, are finger food; although they can be served as a cake, with ice cream, whipped cream or other garnish.

     
    †Cocoa rouge (red cocoa) is a Dutch-process cocoa that lends baked goods a particularly appealing reddish color. In some brands it is the same color as ditched chocolate; but other brands sell a much lighter, tanner, ditched chocolate. You can substitute conventional ditched cocoa if that’s what you have.
    ________________
     
     
    Preparation

     

    Chocolate Bouchon Recipe

    Silicone Timbale Mold

    Cocoa Rouge

    [1] Usher in the new year with cork-shaped bouchons au chocolat (photo courtesy Good Eggs). [2] A silicone timbale mold (photo Fat Daddio’s). [3] Cocoa rouge (photo courtesy King Arthur Flour).

     
    1. PREHEAT the oven to 350°F. Butter the inside of the timbale molds or muffin wells and cover with powdered sugar.

    2. SIFT together in a small bowl the cocoa powder, flour and a pinch of salt. In a larger bowl, use a hand mixer to beat the eggs, vanilla and granulated sugar for a couple of minutes, until they’re well combined and light yellow in color.

    3. BEAT about a quarter of the dry ingredients into the wet mixture, with the mixer on its lowest setting. Then do the same with a quarter of the butter. Repeat until all of the dry mixture and butter have been combined. Gently fold the chopped chocolate into the batter with a silicone spatula until it’s pretty evenly distributed.

    4. USING a pastry bag, a ziploc bag with the tip cut off, or just spoon, fill each of the timbale molds until they’re just over half full. Bake for 20 to 25 minutes, or until a toothpick inserted comes out largely clean—except for the bits of melted chopped chocolate!

      

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