Newspaper Page Text
T&mston Jiaiig
WEDNESDAY,
FEBRUARY 7, 2007
The Home Journal's
DINNER
TABLE
Chilly? Try chili
For a new look at an old
standby. You can make chili
with pork, chili with turkey,
chili with black beans. You
can add corn or diced green
chiles. Get creative and try
some new approaches. See
page 4B
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Family fare
If your family's getting
bored with the same-old
same-old dishes, try serving
up some sausage tostadas or
hot Italian beef sandwiches,
with the beef cooked all day
in the slow-cooker. Or serve
Cajun pork, sliced thin for
sandwiches. See Page 6B
Downsizing
Jean Rea takes a sentimen
tal look at her old cookbooks
as she tries to “downsize,”
and readers get some of her
favorite easy recipes along
the way. See Page 58.
Restaurant reports
Want to know who scored
100 on their health depart
ment inspections? Want to
know who didn't? Check our
the Restaurant Report Card
on Page 58.
Fat chance!
Who can understand all the
talk about trans fats, saturat
ed fats, polyunsaturated fats
and more fats. See “Dieter’s
Corner" for a simple explana
tion of which fats are good for
you and which really aren't.
See page 58.
Recipe of the Week
Cherry scones
This recipe is from the “Old
Farmers Almanac" just in time
for Valentine's Day.
1-3/4 cup flour
3 tablespoon sugar
2 teaspoon baking pow
der
1/2 teaspoon baking
soda
1/2 teaspoon salt
1/3 cup butter
1/2 cup dried cherries
1 egg, lightly beaten
1/3 cup buttermilk
egg wash (1 egg beaten
with 1 teaspoon water)
Preheat oven to 400
degrees. Combine flour,
sugar, baking powder, baking
soda, and salt in a medium
bowl. Using a pastry blend
er, cut in butter until mix
ture forms coarse crumbs.
Add dried cherries and toss.
Add egg and buttermilk and
stir only until mixture holds
altogether. Dough will be
sticky; if it seems dry, add
another tablespoon of but
termilk. Knead 8 to 10 turns
on a lightly floured board,
then gently pat into a circle
about 9 inches in diameter.
Cut into 12 wedges and place
on a cookie sheet. Brush with
egg wash. Bake for about
12 minutes, until golden.
Serve warm with butter and
cherry preserves. Makes 12
scones.
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Local annual event set for this weekend
Hy CHARLOTTE
PERKINS
Journal Lifestyle Editor
Are you a chocoholic?
Then Saturday night’s the
night for you. That’s when
the Perry Arts Center and
the Houston Arts Alliance
will host “The Art of
Chocolate,” their second cel
ebration of all things choco
late. Local chefs, caterers
and great cooks will have an
array of chocolate treats for
trying, and there will also
be wine and savory crackers
and cheeses.
The dressy event is a ben
efit for both organizations,
and will feature the Georgia
Big Band.
Tickets must be purchased
in advance, at the Houston
Arts Alliance office in down
town Perry. For more infor
mation, call 218-5229.
In the meantime, if all
this talk of chocolate is
making you hungry, here
are some recipes to make
you even hungrier.
Mississippi mud
pie
A dessert to be famous
for, Mississippi Mud Pie is a
confection of chocolate, ice
cream and nuts.
1 (8-inch) prepared
chocolate crumb crust
1 cup powdered sugar
1 cup (6 ounces) semi
sweet chocolate chips
1/4 cup butter or mar
garine, cut up
1/4 cup heavy whip
ping cream
2 tablespoons light
corn syrup
1 teaspoon vanilla
extract
3/4 cup chopped nuts,
divided (optional)
2 pints coffee ice
cream, softened slightly,
divided
Lightly sweetened
whipped cream (option
al)
Heat sugar, chocolate
chips, butter, cream and
corn syrup in small sauce
pan over low heat, stirring
constantly, until butter is
melted and mixture iss
mooth. Remove from heat.
Stir in vanilla extract. Cool
until slightly warm.
Drizzle 1/3 cup chocolate
sauce in bottom of crust;
sprinkle with 1/4 cup nuts.
Layer with 1 pint ice cream;
freeze for 1 hour.
Repeat with 1/3 cup sauce,
1/4 cup nuts and ice cream.
Drizzle with remaining
sauce; top with remaining
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California Walnut Commission
This rich cake starts with a cake mix and is trans
formed with chocolate ganache, Cointreau and walnut
praline.
Food
nuts. Freeze for 2 hours or
until firm.
Serve with a dollop of
whipped cream, if desired.
Chocolate walnut
praline cake
From the California
Walnut Commisssion, this
spectacular cake starts with
a cake mix, which is then
transformed with chocolate
ganache, Cointreau and
walnut praline.
1 package two-layer
chocolate fudge cake
mix
Praline:
1 cup water
2 cups granulated
sugar
2 tablespoon whipping
cream
3 cups California wal
nuts, coarsely chopped
Chocolate Ganache:
2 cups real semi-sweet
chocolate chips
1 cup whipping cream
1/4 cup butter
3 tablespoon Cointreau
liqueur
Bake cake in a 9x 13-inch
baking pan according to
package instructions.
Grease a rimmed baking
sheet and set aside.
In saucepan bring water
and sugar to boil over medi
um heat. Cook, without stir
ring, brushing down sides of
pan with a brush dipped in
warm water to prevent crys
tallization. Cook about 18
minutes, until dark amber.
Remove from heat immedi
ately and stir in cream and
walnuts. Spread onto pre
pared sheet and cool com
pletely. Break into pieces
and pulse in food processor
until coarsely ground.
In microwavable bowl,
combine chocolate chips,
cream and butter. Heat on
high for 2 minutes, stir
ring twice, until melted and
smooth.
Slice cake in half length
wise and then slice each
half to make 4 layers that
measure 4.5 x 12-inches.
Brush 1 tablespoon of
Cointreau on the bottom
layer of cake. Spread 1/4
cup of chocolate ganache
and sprinkle with 1/3 cup
praline. Repeat twice; top
with last layer of cake.
Cover cake with remain
ing ganache and cover sides
with praline. Refrigerate
for 1 hour and up to one
day before serving.
Makes 10 to 12 servings.
Toll House Pie
2 eggs
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Journal Charlotte Perkins
Chocolate, one of the world’s favorite flavors, makes candies, pastries and even bev
erages irresistible. You can eat your fill at “The Art of Chocolate," sponsored by the
Houston Arts Alliance and the Perry Arts Center on Saturday.
1/2 eup all-purpose
flour
1/2 cup sugar
1/2 cup finely packed
brown sugar
1 cup butter, melted
and cooled
1 (B oz.) pkg. (1 e.)
Nestle's Toll House semi
sweet chocolate chips
1 cup chopped pecans
or walnuts
1 (9-inch) unbaked pie
shell
If using frozen pie shell,
use only deep dish style and
thaw completely. Place on
cookie sheet; bake 10 min
utes longer.
Preheat oven to 325
degrees. In large bowl, beat
eggs until foamy. Add flour
and both sugars. Beat until
well blended, and blend in
melted butter. Stir in choco
late chips and nuts. Pour
into pie shell. Bake at 325
degrees for 1 hour. Serve
warm with whipped cream
or ice cream.
Microwave hot
fudge sauce
1 cup sugar
3 tablespoons cocoa
1 stick butter, cut into
patties
1/2 cup milk
Mix sugar and cocoa.
Add milk and stir. Cook in
microwave for one minute,
or until boiling. Add but
ter and microwave for 30-
45 seconds until butter is
melted. Stir well.
May be stored in refriger
ator and reheated. Good on
cake or vanilla ice cream.
Chocolate walnut
biscotti
These are good with cof
fee any time of the day.
5 cups flour
1 1/2 cups unsweetened
cocoa powder
2 tablespoons baking
powder
1 cup butter
2 cups sugar
B eggs
1 tablespoon vanilla
extract
2 cups chocolate chips
1 cup chopped wal
nuts
Preheat oven to 400
degrees. Cream sugar and
butter. Beat in eggs, one at a
time, until smooth and add
vanilla extract. Sift together
the dry ingredients and add
to the egg mixture. Stir in
chocolate chips. Shape the
dough into 6 long loaves
and brush with beaten egg
yolk. Bake for 25 minutes.
Remove from oven and let
cool completely. Reduce oven
heat to 350 degrees. Cut
each loaf into 1 inch slices
and place back on baking
sheet. Bake for another 10
minutes, then remove from
the oven and cool.
Godlva dark
chocolate
brownies
From Godiva, this reci
pe uses chocolate chops as
well as three bars of Godiva
Dark Chocolate.
1 cup all-purpose flour
1/4 cup cake flour
Around the world and
back again
Chocolate has a truly international history.
Made from the seeds of the cacao tree, which grows
in the South American rain forests, it was first used by
the Mayans and Aztecs.
The Spanish conquistadors, returning home from
their explorations in the new world, took the seeds
with them and new ways of using chocolate beans
were created, the most important being the addition
of sugar.
Chocolate made its way back to North America from
Europe, and is one of the world’s favorite flavors, asso
ciated with delectable desserts, hot sauces, candy bars
and even gifts of love..
For some, when it comes to desserts, chocolate has
no competition at all.
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SECTION
B
3 tablespoons unsweet
ened cocoa powder
1/4 teaspoon baking
powder
1/4 teaspoon salt
1 cup miniature semi
sweet chocolate chips
1 cup (2 sticks) butter
3 bars (1.5 ounces each)
Godiva Dark Chocolate,
broken up
4 large eggs, at room
temperature
2 cups granulated
sugar
1 1/4 teaspoons pure
vanilla extract
Confectioners’ sugar
(optional)
Preheat the oven to 325
degrees. Spray 9x2-inch
square baking pan with
nonstick cooking spray; set
aside.
Mix all-purpose flour, cake
flour, cocoa, baking pow
der and salt. Toss chocolate
chips with 2 teaspoons of
flour mixture.
Place butter and choco
late in microwave-safe bowl.
Microwave on highfor one
minute. Stir until smooth
and let cool.
Whisk eggs in large mix
ing bowl for one minute,
See AR T, page