Feeling lucky …. Eat dessert



Ghirardelli Chocolate Cake

             Happy New Year! This is the best time of the year to close the door on the past and seek a fresh start with the ringing in of the New Year. If you aren’t comfortable leaving it up to fate, inspiration many seek a bit of luck by eating a meal filled with lucky items including dessert.

            Although it is significant to eat a lucky meal on New Years day I believe one can find a little bit of luck by eating lucky all week especially the dessert. Food items considered lucky an often part of the New Year’s Day meal are grapes, legumes (often black-eyed peas), cooked greens, noodles, pork, fish and cake and/or other baked round items.

            Cakes and other ringed shaped items are considered lucky because many cultures believe it symbolizes the “coming full circle,” which is part of completing a year’s cycle. Also, goodies and treats can be baked into a cake to bring extra luck to the person who finds them. If one finds a coin inside their piece of cake it will signify wealth or prosperity.

            In other countries, for example, the Dutch, believe eating donuts are New Year’s Day will bring the person good fortune.

            So ring in the New Year and remember if you’re feelin’ a bit lucky, eat cake.

 Ghirardelli Chocolate Cake

Ingredients

Cake:

6 oz. Ghirardelli Milk Chocolate

½ cup Boiling Water

1 Cup Soft Butter

1 ½ cups Sugar

4 Egg Yolks

4 Egg Whites

1 Tsp. Vanilla

½ Tsp. Salt

1 Tsp. Baking Soda

2 ½ Cups Sifted Cake Flour

1 Cup Buttermilk

Frosting:

3 Tbs. Butter

2 Cups Powdered Sugar

1/8 Tsp. Salt

½ Tsp. Vanilla

4 Tbs. Hot Milk

½ Small Carton Whipping Cream

Directions:

Melt chocolate in boiling water. Cool. Cream Butter and sugar until light add egg yolks, one at a time, beating until very smooth. Add chocolate and vanilla. Sift flour, salt and soda. Add alternately with buttermilk to chocolate mixture, beating well after each addition. Beat egg whites stiff, then fold into batter. Pour batter into 3 greased 8- or 9-inch cake pans. Bake in 350-degree oven for 30 to 40 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack. After cooling, frost.

Frosting: Melt chocolate over top of a double boiler. Cream butter and sugar together. Add chocolate, vanilla and salt. Add enough of the milk to make good spreading consistency. Spread frosting between the bottom and top 2 layers and sides of cake. Whip cream until stiff and spread on top layer. Garnish with shaved chocolate.

- Recipe courtesy of “A Collection of the Very Finest Recipes ever assembled into one Cookbook” by Becker Publications, Inc. (1979)

Last minute suggestions



Rocky Road Fudge Bars



The holidays are upon us with Hanukkah starting today with Christmas and Kwanzaa to follow a few days later. I have a suggestion for that last minute Hanukkah or Christmas gift or still seeking a dessert idea – think small.

Bite size desserts as a gift or for that special family/friend meal might be the best last minute decision you can make. The National Restaurant Association ranked “bite-size/mini-desserts": as the second most popular trend in 2011 following artisan/home-made ice cream.

You can turn your favorite dessert – cake, pies, etc. - into mini treats. Whether you enjoy the traditional flavors of the season as gingerbread, cranberry, apple, pumpkin, chocolate, salted caramel, peanut butter or cheesecake these mini treats will pack a punch and leave those you love with wonderful memories.

One favorite dessert I like serve during the holiday season is Rocky Road Fudge Bars. A variety of recipes can be found in many cookbooks or on food websites but my favorite is the one created by Pillsbury.  Or if you are looking for something fun to do with the kids try turning your kitchen in a winter wonderland with delicious holiday cookies. Annually, the pastry chefs and innkeepers of Select Registry Distinguished Inns of North America has released their annual Holiday Cookie Compendium offering wonderful cookie recipes. This year’s selections do not disappoint with Cocoa Christmas Cookies, Caramel White Chocolate Bars, Small Gingerbread Cakes with Chocolate Ganache, eggnog muffins and so much more. You can find these recipes at http://blog.selectregistry.com/2011/best-holiday-desserts.

Finally, if cooking is not your thing but you want to still purchase a gift card its not too late or want to give a great mini dessert as gifts or serve at your next holiday party visit Sweet Petit Desserts.

Have a great Hanukkah, Christmas and Kwanzaa!

Drink and Be Merry

            Dessert wines are a great addition to any classic or modern Christmas or New Year’s celebration. The variety of flavors – spices, pecan, custards or a variety of dried or sweeten fruit or other exotic flavors can be found in many of the desserts such as apple pies, sweet potato and puddings such as plum, custard or bread – served this year.

            As you plan for your holiday dinner or parties choosing the right wine can be a little daunting but remember whether you are serving petite or traditional desserts the fun is selecting the right wine that will satisfy all of your guests. Here a few helpful hints with the help of Saveur.com:

            · Pair moderately sweet dessert wines such as Muscat with pumpkin pies or bread pudding.

            · Serve champagne or sparkling wine with almost any dessert, except for desserts with dark, bitter chocolate.

            · Riesling, Sauterne, Gewurztraminer or iced apple wine are excellent with apple pie or plum cake.

            · If you are drinking Port, sherry or Gewurztraminer these wines pair well with gingersnaps or pumpkin pie.

            · Port is excellent with dark chocolates or chocolate desserts

            · Fruity wines such pair well with buttery or creamy desserts such as cheesecakes or shortbread