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Make mornings easier with overnight slow cooker oatmeal. This recipe combines warming spices and melt-in-your-mouth golden raisins with the nutty bite of steel-cut oats to take breakfast to a whole new level—and requires less work than the stovetop method. Continue reading “Slow Cooker Spiced Oatmeal” » LEGGI TUTTO
When the weather cools, it’s time for hearty, filling comfort food! This meal plan is loaded with warming chicken and vegetable stew, creamy broccoli cheddar mac and cheese, Instant Pot Balsamic Pot Roast, and Steamed Mussels in a rich tomato sauce. It’s like a warm hug from your kitchen. Continue reading “5 Hearty Dinners to Help You Feel Satisfied” » LEGGI TUTTO
From Hershey’s to Guittard and Ghirardelli, here are the brands of cocoa and chocolate that we buy and use in our baking!
My Simply Recipes co-editors and I have lovingly referred to this past month as Choctober.
Chocolate is good anytime, anywhere, but chocolate recipes feel especially on point when the weather turns colder. Hot chocolate! Hot cocoa! Chocolate banana bread! Chocolate brownies! Double chocolate cupcakes! Someone stop me, please, before I share this list of 14 more decadent chocolate recipes. (Too late.)
To make all the chocolate things you need to have some chocolate (bar or chips) or cocoa on hand. But what kind?
Quality, flavor, meltability can all vary from brand to brand, so I queried my fellow team members for their favorite go-to brands for cocoa, baking chocolate, and chocolate chips.
Our Favorite Cocoa
Before we get into cocoa, are you wondering about the difference between Dutch-process and natural cocoa? We wrote a post about that! Check it out here.
Now on to our favorites…
Hershey’s Original 100% Cocoa
$3.00 for 8-ounce can
Hershey’s natural, non-alkanized cocoa powder (read: not Dutch-processed) has a pleasant, familiar flavor, great for cozy baked goods you want to taste like your childhood. LEGGI TUTTO
A chocolatey riff on the classic Adonis cocktail, this drink is made with crème de cacao, sherry, and vermouth. This low-proof cocktail feels so special you won’t know what you’re missing. It’s equally perfect for a holiday cocktail party or Friday movie night!
Photography Credit: Sam Schick
The Chocolate Lark accomplishes the near-impossible: surprising complexity and body for a low-alcohol cocktail, enshrouded in a deliciousness that stops shy of being a dessert. This cocktail is one any host should have up their sleeve.
In fact, as a lower-proof cocktail, its character is entirely built on the interplay of its compelling ingredients—specifically, sherry, vermouth, and creme de cacao.
THE LIQUORS FOR THIS COCKTAIL
Shy with alcohols, gregarious with flavor: The Chocolate Lark sees a sherry complemented by a deep, rich vermouth, and a dark crème de cacao. Each is a character in its own right, but together, they practically sing.
Amontillado sherry is an aromatic, intriguingly dry fortified wine. Aged in oak barrels and beneath a layer of flor (yeast), this sherry’s concentrated aroma and dynamic flavor are rich in the nose, but light on its feet. Amontillado is the rosé of the sherry world: darker, less dry than fino sherry, but lighter than oloroso. Lustau Los Arcos Amontillado Sherry is your best fit, but this recipe also works well with light, dry sherries, such as manzanilla or fino.
Carpano Antica Formula (a vermouth) has a strong body, dark complexity, and self-assurance that has made it a standard in bars the world over. Its strong vanilla notes are joined by cacao nib, orange peel, and dried cherry. If you want something more than a basic sweet vermouth but cannot find Carpano, try Coccchi Vermouth di Torino, Cinzano Rossocchi Vermouth di Torino, or Cinzano Rosso.
A dark crème de cacao provides the chocolate wheels on which this cocktail rolls. Too often misused and abused, crème de cacao is best when used with some restraint (no more than 3/4 ounce). This will add just enough richness, sweetness, and depth. Tempus Fugit Crême de Cacao à la Vanille, a recipe recreation from the liqueur’s heyday, is a great choice, as is Marie Brizard Brown Cacao Liqueur.
OTHER INGREDIENTS FOR THIS CHOCOLATE COCKTAIL
Chocolate Bitters are going to amplify not only the chocolate of the crème de cacao, but also the deep body of the vermouth. You can make your own, go with Fee Brothers Aztec Chocolate Bitters, or be really interesting and try Bittermens Xocolatl Mole Bitters.
Fresh lime juice pairs wonderfully with the chocolate while brightening the cocktail. Reserve a single wedge of lime to coat the rim of the coupe glass if you are going to garnish the cocktail.
Black sugar is a useful, if not necessary, garnish. (I’ll confess that I often skip the sugar.) It’s an unrefined brown sugar (the molasses content of which makes it black) and lends the rim of your glass a sweet, gravelly ring. Your best bet to find it will be local specialty shops or Amazon.
A LOW ABV COCKTAIL THAT STILL FEELS SPECIAL
We get some specialness out of this drink precisely because its chocolate is not allowed to overwhelm; it’s like an ingenue doing a surprise turn as a character actor: definitely noticed in every frame, but holding enough back as to draw your attention, rather than force it.
We get balance (not easy to come by without a stronger base spirit and the risk of oversweetening the concoction) from the surprise combination of sherry and lime juice, as they together bring a welcome acidity and brightness alongside the rich seasoning of the vermouth and sweetness of the crème de cacao.
THE HISTORY OF THE COCKTAIL
This cocktail is a riff on The Adonis cocktail, a sherry, vermouth, and bitters number that dates back to the late 1880s, and is named for the first Broadway musical. (The Adonis was itself a riff on the Bamboo, which went with a dry, “French” vermouth.) So why are we calling this a “lark”? For that, you can thank Shakespeare, whose poem “Venus and Adonis” refers to a “gentle lark,” which is perhaps the best description of this cocktail.
Now, cocktails and sherry go back a long way—once upon a time, sherry was as common a base ingredient as gin or whiskey. And for good reason: the fortified wine provides both body and acidity, levity, and complexity while leaving room for a broad range of other flavors to play their parts.
ANY VARIATIONS OR WAYS TO SWITCH IT UP?
Port of Adonis: Add 1 ounce of Tawny Port, and reduce the vermouth to 3/4 ounce, to introduce a dark stewed fruit flavor against the briny minerality of a drier sherry.
Stronger Adonis: You would be sacrificing the drink’s coveted status of low-ABV, but substituting cognac for the sherry, and a tawny port in place of the Carpano will go down very well indeed.
Chocolate Coronation: Substitute Maraschino for the simple syrup, and Marie Brizard’s Cacao Blanc for the dark creme, and you’ll have a chocolatey riff on the Coronation, an aromatic, delicately fruity cocktail from Harry Craddock’s 1930 Savoy Cocktail Book.
MORE LOW-PROOF OR NONALCOHOLIC DRINKS
Chocolate Lark Cocktail (Low-Proof) Recipe
Ingredients
1 ounce Amontillado sherry
1 ounce Carpano Antica
3/4 ounce crème de cacao
1/4 ounce fresh lime juice
1/4 ounce simple syrup
2 dashes chocolate bitters
Black sugar (garnish)
Method
1 Garnish the glass: Just before serving, use a lime wedge to wet the outer rim of a chilled coupe glass. Turning the glass on its side, dip the outer rim into a small bowl filled with black sugar, and coat the outer top of the glass.
2 Make the cocktail: In a cocktail shaker filled with ice, add the sherry, Carpano Antica (or vermouth), crème de cacao, lime juice, and simple syrup. Shake until cold to the touch, and strain into a chilled coupe glass.
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Sam Schick
Sam Schick is a designer and drinks historian living in Seattle, WA with his joy Megan Gordon (our Marketing Director!) and their two small kids. There he helms the design firm Neversink, savors every quiet last sip of an Islay Scotch, and tirelessly works on new chartreuse recipes.
More from Sam LEGGI TUTTO
Learn about the two forms of cocoa powder, when to use Dutch-processed cocoa and when to use natural or regular cocoa, and how to substitute one for the other. Continue reading “What’s the Difference Between Dutch-Process and Natural Cocoa Powder?” » LEGGI TUTTO
This harissa from New York Shuk is balanced with medium heat, and it’s the best we’ve tried. Stir it into soups, use as a marinade for chicken and fish, dollop it on pizza—it never fails! Continue reading “One Simply Terrific Thing: New York Shuk’s Signature Harissa” » LEGGI TUTTO
This elegant, seasonal dessert will be the perfect ending to your Thanksgiving Day feast. Flaky puff pastry cases hold pockets of white wine-caramel pastry cream, and a fork tender poached pear rests on top of each puff.
I’m always an advocate for individual desserts, mostly because I enjoy having a mini cake or pie all to myself. Something about it feels special, like a bit more thought and effort went into composing the end result on my plate. These pear puffs may look like they took a lot of effort, but they didn’t!
Believe it or not, this recipe came to me in a dream. This happens occasionally. I will bake all night in my sleep and wake up (tired) with a new recipe that I need to get out of my brain and into real life. This one has three parts, but each is a simple fix. All the components can be made ahead and assembled before serving.
If you’ve been reading this blog for a while, then you may know how much I love poaching pears, not to mention wrapping them in puff pastry (see this recipe from waaaay back!). I mean, what’s better than warming yourself by a simmering pot of spices on a chilly autumn day? I’ll tell you what – having a delicious dessert at the end!
One thing I’ve learned is that most any kind of wine added to the poaching liquid will greatly change the character of the fruit. It’s not really boozy because most of the alcohol is simmered out as the pears poach; but it’s the subtleties of the wine that shine through after the fruit is rested and cooled. You can use just about any white wine, but a simple, inexpensive bottle of Italian white wine that tips to the sweet side (spumante) is more than adequate.
Puff pastry shells are so easy to make using ready-made frozen pastry and cookie cutters. A few brands make the shells already cut out and ready to bake – but for this project those are too small. Making these larger cases is easy, and if you don’t have the right size cookie cutters, you could use a small bowl’s rim and a paring knife to trim around it, and a juice bottle lid (or similar item) to cut the centers.
After the shells are baked and the middles removed, they are filled with delicious white wine-caramel pastry cream. I altered the recipe from these champagne cupcakes I made ages ago. This recipe has always served me well (it’s almost committed to memory!) and this time I added dulce de leche just before I finished it with a little butter. Heaven!
Serve them with a sprinkle of cinnamon on top and a single mint leaf at each pear stem.
Overall, the three components balance each other so well. There’s the lovely unsweet flaky pastry, the creamy sweet filling, and just a touch of tartness from the pear. Serve with a dessert fork and a fruit knife for easy dining.
Each element can be made ahead. Bake the pastry cases and keep them in an airtight container. Make the pastry cream and store in the refrigerator, and poach the pears, which can be kept in their liquid in the refrigerator for up to four days!
Poached Pear Vol au Vents
[CLICK TO PRINT]
Yields 6 servingsWhite wine-caramel pastry cream
2 tablespoons cornstarch1/2 cup (120 ml) heavy cream, divided
1/2 cup (120 ml) sparkling white wine (recommend spumante)
5 tablespoons (65g) granulated sugar
1 whole egg
2 egg yolks
1/4 cup (3 oz.) dulce de leche
2 tablespoons unsalted butterWhisk cornstarch in 1/4 cup of heavy cream in a medium bowl. Combine the remaining heavy cream, sugar, and 1/2 cup champagne in a saucepan; bring to a boil then remove from heat.Beat the whole egg and egg yolks into the cornstarch/heavy cream mixture. Pour 1/3 of boiling champagne mixture into the egg mixture, whisking constantly so the eggs do not cook. Return the remaining champagne/heavy cream mixture to a boil. Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens considerably. Remove from heat and add the dulce de leche; stir until melted and smooth. Add the butter and stir until completely melted. Let cool and cover with plastic wrap so that the plastic touches the surface of the pastry cream. This will prevent a skin developing on top.Poached Pears
6 small firm but ripe pears
2 tablespoons lemon juice
1 cup (200g) sugar
1 bottle (750 ml) white wine (or remaining spumante from pastry cream)
2 cups (480 ml) water
2 cinnamon sticks
Zest of 1 lemonPeel the pears using a small paring knife, keeping the stems intact. Brush the pears with lemon juice so they don’t brown.In a large saucepan, combine the sugar, wine, water, cinnamon sticks, and lemon zest. Place over medium high heat. Stir until the sugar is dissolved; increase heat and bring to a boil.Add the pears to the liquid and simmer until fork-tender, usually about 20 minutes, but more time will be required for very firm pears. Remove pears to a wire rack or a plate to cool.Puff pastry cases
3 sheets (1 1/2 boxes) puff pastry, thawed
1 egg
1 tablespoon waterOn a work surface, lightly roll a puff pastry sheet with a rolling pin until the creases in the dough are flattened. Cut five 3.5-inch circles out of the dough using a cookie cutter. Repeat the process with a second puff pastry sheet. From the last sheet of puff pastry, cut two circles. You should now have twelve 3.5-inch puff pastry circles.Transfer six circles to a parchment-lined baking sheet. Using a 2-inch cookie cutter (or bottle cap) cut a circle into the centers of the remaining 6 puff pastry circles, but do not remove the cut out centers.Beat the egg and water together in a small bowl. Brush the pastry circles on the parchment-lined baking sheet with the egg wash and top each with the circles with the cut centers. Chill in the freezer for 10-15 minutes.Preheat the oven to 400°F.Bake the pastries for 10-12 minutes, or until they are golden and well-puffed. Please note that some of the pastry cases may puff out of shape accordion-style. If this happens, set them upright and lightly press the case back into shape while the pastry is still hot. Gently dig out/lift out their round centers using a fork (you can serve this piece of pastry on the side, or just eat it!). Let cool completely before filling.
Assembly
6 mint leaves
1/4 teaspoon ground cinnamonJust before serving, place the puff pastry shells on a serving tray. Fill each pastry with the pastry cream to the top; rest a single poached pear on top of each pastry over the cream. Using a small paring knife, make a slit to one side of the top stem and insert a mint leaf in the opening. Sprinkle a pinch of ground cinnamon over each pear and serve immediately.
Make ahead: The puff pastry cases can be made a day ahead and kept in an air-tight container. The pastry cream can be made 2-3 days ahead, and stored in the refrigerator. The pears can be poached and cooled, then transferred to the refrigerator and stored in their syrup for up to 4 days. Bring pastry cream and pears to room temperature before assembling. Assemble just before serving.
link Poached Pear Vol au Vents By Heather Baird Published: Wednesday, October 28, 2020Wednesday, October 28, 2020Poached Pear Vol au Vents Recipe LEGGI TUTTO
The BEST homemade chicken noodle soup! This version is made from scratch, so it’s light and nourishing. All the goodness from the chicken in one pot of soup. Just what you need to recover from a cold or the flu. Continue reading “Homemade Chicken Noodle Soup” » LEGGI TUTTO
