Since I am getting nostalgic, perhaps another taste from my past..
It may be I am still a Central Texas boy at heart, or it maybe the heart burn that makes me crave any form of cold dairy, but the Triple French Vanilla Ice Cream I made last year, literally has me fantasizing, (about the ice cream!)..
And since I have made a fair batch of ice cream, (which immediately disappeared in to a number of culinary black holes), so I made another (DOUBLE) batch. I can now experiment with other things…. Like Ice Cream Malted’s…
A soda-fountain drink, also called malted, that is a thick, rich mixture of malted-milk powder, milk, ice cream, and a flavoring such as chocolate or vanilla.
A milk shake is a blended combination of milk, ice cream, and flavored syrup, or fruit.
Now a malt is what I want, a rich buttery, creamy, ice cold glass of goodness and love..
National Pound Cake Day
National Pound Cake day, 03/04. Sorry, I’m a day late with this, but it is all the sweeter for it.
A classic cake. From the very old definition / recipe a pound of flour, a pound of sugar, a pound of butter and a pound of eggs which were assembled via the creaming method. (Not as some say, the weight each slice adds to you…)
“Sour cream pound cake” is a popular variation in the United States, which involves the substitution of sour cream for some of the butter, which also is intended to produce a more moist cake with a pleasantly tangy flavor.
Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. The traditional recipe makes a cake much larger than most families can consume, and so the quantity is often changed to suit the size of the cake that is desired. As long as the ratio is preserved, the resulting cake will be identical to that using the traditional recipe. Hence, any cake made with a 1:1:1:1 ratio of flour, butter, eggs, and sugar is also called a pound cake or lbs cake, even if the quantity used is smaller or larger than an actual pound.
There are numerous variations on the traditional pound cake, with certain countries and regions having distinctive styles. These can include the addition of flavoring agents (such as vanilla extract or almond extract) or dried fruit (such as currants or craisins), as well as alterations to the original recipe to change the characteristics of the resulting pound cake.
As the photo above shows, one can mix the batter straight up for a “white cake”, portion 1/2 of the batter to the pans and then add coco / chocolate to the remaining mix, portion and swirl for a marble cake. This works very well with fruit, (say blueberries), or nuts (say crushed walnuts.)
Valentine’s Day Special – Chocolate Soup
So thinking of all the things I WISH to be doing, and all the things I will be doing, I think, I should think about what to prepare for Madam Bad Wolf, once I escape all the things I must do.. But enough thinking, it leads to drinking…
Dinner is a given, but after dinner, perhaps a very thick, very rich chocolate drink, just made for dipping small cookies into, or perhaps fresh strawberries, or bananas. To describe chocolate soup, it’s somewhere between rich hot chocolate, (the richest and most sinfully good) and chocolate mousse, (smooth, stiff, and irresistibly rich).
This is not a fondue, but really more like a very thick hot chocolate. Thick enough you can eat it with a spoon. Topped with freshly whipped cream it is a dream.. Hmmmm, Chocolate and whipped cream, how much fun can you have with that…… (especially this whipped cream)
But wait, where is the BadWolf Howl and the Rogue Chef twist… Perhaps I will use some very good spicy chocolate I was gifted, or maybe I’ll use a orange flavored chocolate, and nothing like this is complete without a hint of good bourbon…
Thank you to ilisa for such a wonderful graphic
It is close to the holiday of Purim, and one thing I do so love is the cookies, and one of the things I do miss about my good friends. Aka Hamantaschen.
A hamantash is a pastry in Jewish cuisine recognizable for its three-cornered shape. The shape is achieved by folding in the sides of a circular piece of dough, with a filling placed in the center. It is traditionally eaten during the Jewish holiday of Purim. While occasionally seen other times of year in secular contexts, this is not traditional. Hamantashen are made with many different fillings, including poppy seed (the oldest and most traditional variety), prunes, nut, date, apricot, apple, fruit preserves, cherry, chocolate, dulce de leche, halva, or even caramel or cheese. Their formation varies from hard pastry to soft doughy casings.
The name hamantash , is commonly known as a reference to Haman, the villain of Purim, as described in the Book of Esther. The pastries are supposed to symbolize the defeated enemy of the Jewish people, and thus resemble the “ears of Haman”.
“Naked Archaeologist” documentarian Simcha Jacobovici has shown the resemblance of hamantaschen to dice from the ancient Babylonian Royal Game of Ur, thus suggesting that the pastries are meant to symbolize the pyramidal shape of the dice cast by Haman in determining the day of destruction for the Jews.
Another possible source of the name is a folk etymology: the original Yiddish word מאָן־טאַשן (montashn) or German word mohntaschen, both meaning poppyseed-filled pouches, was transformed to Hamantaschen, likely by association with Haman.
In Israel, they are called Oznei Haman, Hebrew for “Haman’s ears” in reference to their defeated enemy’s ears.
So another Christmas has passed. I have returned to the lair and am preparing for the short week to come.
I am soo not ready for that to happen, I just regained my holiday spirit, and now it’s pretty much over.
Looking around I have a small selection of good chocolates, and I am looking for a light aperitif to go with them, something coffeeish, but creamy and with a kick. Rummageing around the bar I find some Kahlua, and in the fridge is some cream…
Sounds like an Angle’s Kiss, or at least a wolf slobber …
A layered (or “stacked”) drink, sometimes called a pousse-café, is a kind of cocktail in which the slightly different densities of various liqueurs are used to create an array of colored layers, typically three to seven. The specific gravity of the liquid ingredients increases from top to bottom. Liqueurs with the most dissolved sugar and the least alcohol are densest and are put at the bottom. These include fruit juices and cream liqueurs. Those with the least water and the most alcohol, such as rum with 75% alcohol by volume, are floated on top.
These drinks are made primarily for visual enjoyment rather than taste. They are sipped, sometimes through a silver straw, one liqueur at a time. The drink must be made and handled carefully to avoid mixing; however, some layered drinks, such as shooters, are generally drunk quickly.
Cheese Cake Truffles
The classic holiday rum candy remade with my favorite whiskey. I’ll use my gingersnap cookies to replace the classic vanilla wafers, and I’ll use pecans to replace the classic walnuts, and of course bourbon to replace the classic rum. These cookies like rum balls are aged not baked, but with approx 1/2 a jigger of bourbon per candy, they can be WMD’s. (Weapons of Mass Drunkenness).
These are a truffle-like confection, being sweet, dense balls flavored with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. Rum / bourbon balls are the perfect adult indulgence. As their name implies, these cookies contain rum / bourbon and because they are not baked the alcohol flavor and kick is not lost during baking. Essentially these Rum / Bourbon are the same; the only difference being the alcohol. This cookie is especially popular during the holiday party season.
Just for kicks, I’ll roll these in melted chocolate and then in the spices