Holiday Homemade - Dark Chocolate Stout Mini Bundt Cakes

Dark Chocolate Stout Mini Bundt Cakes, Photo: NK

My name is Samantha, and I am addicted to Hershey's Special Dark Cocoa.

It's true. I never considered how sinfully good this Cocoa could be, until I got this idea to make Dark Chocolate Brownies. They were such a success (and so simple that I've easily made them 5 more times since I first created the recipe), I thought I might apply the same logic to a majorly alluring dessert I'd come across. 

You see, my thoughts of late have been consumed by cake, Chocolate Stout Cake, to be exact, from a bakery called Ovenly in my hometown of Brooklyn. It's called Brooklyn Blackout and it's made with Brooklyn Brewery's Chocolate Stout. Wanna see it? Hold onto your seat and click HERE. I mean, you could probably just die happy now, am I right? Chocolate Stout is the secret sauce. Alongside rich Dark Chocolate Cocoa and a dollop of molasses, it's what makes this amazing cake so deeply chocolatey.  

Boxing up my homemade holiday treats, Photo: NK

Because it is the season for holiday gifts of food (check out last year's homemade sweet), I decided to create a mini, giftable version of Ovenly's insanely good confection. These Dark Chocolate Stout Mini Bundt Cakes would be the perfect treat for the special people in my life. 

Good thing several of those special people were all in one room just yesterday for our annual holiday potluck brunch. 

The event would be the perfect chance for me to lightly adapted Fine Cooking's recipe for Chocolate Stout Cake. I put my own stamp on it by adding Dark Cocoa and chunks of good quality Bittersweet Chocolate. I also amped up the Chocolate factor by using Chocolate, rather than regular, Stout. In a pinch, Guinness or something similar would work just fine in this but why not go for double the Chocolate beer-y goodness?? I opted not to glaze these already rich minis with ganache, although I am sure that would be heavenly. A simple dusting of Confectioner's Sugar would be a nice touch too. Whatever you decide, you won't be disappointed by the deeply decadent flavor of these cute little cakelets. 

Important Note: our mini bundts were made in an extra small individual "bite sized" Bundt Pan. Cook times will vary a bit depending on the size of mini bundt pan you use. Of course, the original recipe is for one large Bundt, so that's always an option if you are making it for a single recipient (or better yet, you!).You can even line cupcake pans with paper liners and bake this batter cupcake style. If you do so, I world recommend glazing or icing them. Cream Cheese Icing feels like the right move.

Annual Holiday Brunch, Photo: NK

The only thing nicer than a table full of good food and desserts...

Clockwise from top left: Peppermint Oreo Truffles, Dark Chocolate Stout Mini Bundt Cakes, and Chocolate and Brown Butter Salted Rice Krispie Treats, Photo: NK 

is being able to share it all with your best friends. 

Dark Chocolate Stout Mini Bundt Cakes
Adapted from Fine Cooking
Makes approximately 18 bite sized mini bundts or 1 large cake

Ingredients:
1 1/4 Cups Chocolate Stout (like Brooklyn Brewery or Samuel Smith's) don't count foam
1/3 Molasses (not blackstrap)
1 2/3 Cups All-Purpose Flour
3/4 Cup Hershey's Special Dark Cocoa
1.5 teaspoons Baking Powder
1/2 teaspoon Baking Soda 
1/2 teaspoon Salt
1 1/4 Cups Unsalted Butter, softened to room temperature
1.5 Cups Packed Light Brown Sugar
3 large Eggs at room temperature
4 Ounces fine quality Bittersweet Chocolate very finely chopped (at least 70% cocoa)

Optional Glaze: 3/4 Cup Heavy Cream & 6 Ounces Semisweet Chocolate. Click HERE for the how-to. 

Method:
1.Remove Eggs from the fridge and allow Butter to soften to room temp. 
2. Set a rack in the center of the oven and preheat to 350. 
3. Butter your mini or large Bundt Pan and lightly dust with Cocoa. 
4. In a small pan over high heat, bring Stout and Molasses to a simmer. Turn off heat and let stand. 
5. Into a large bowl, sift Flour, Cocoa Powder, Baking Powder, Baking Soda, and Salt. 
6. Using a stand mixer or handheld electric mixer, cream the Butter until very smooth, approximately one minute. With the mixer on medium, beat in in Brown Sugar until fluffy, about 3 minutes (scrape down the bowl once or twice during). 
7. Now beat the Eggs into the Butter mixture, one at a time, stopping to scrape down the bowl after each addition. 
8. Turn the mixer to low speed and alternate adding the Flour mixture and Beer Mixture to the bowl, beginning and ending with Flour. Scrape down the bowl periodically, and put the mixer on medium for thirty seconds at the end to ensure the batter smooth. Stir in the chopped Chocolate. 
9. Pour into pan, smoothing the top with a spatula. If using Mini Bundt Pans fill only 3/4 of the way at most. The batter will rise as it bakes. If there is any overflow, the bottoms of the cakes can be easily trimmed off after cooling. 
Cook Times:
For a Mini Bundt Pan, bake 25 minutes or more,
For a Cupcake Pan, use liners and bake about 23 minutes,
or for a large Bundt, cook time will be more along the lines of 40 minutes but check it at 35 minutes. 
~You will know it is done when a toothpick inserted in the middle comes out clean except for a few moist crumbs.
10. When cake is finished, invert onto rack and transfer to a platter. Best served slightly warm. 

Bring The Steakhouse To Your House - Real Wedge Salad

Around our house, a decadent night on the town might very well include a visit to a great steakhouse. We can only justify such indulgence once or twice a year, but when we do, our favorite destinations include Peter Luger in Brooklyn and Keen's in midtown Manhattan. A good porterhouse with all the accoutrements and well made cocktail (usually an Old Fashioned or a Dirty Martini) is pretty much our idea of heaven. The Iceberg Wedge Salad is one of those classic steakhouse sides (much like the Tomato and Onion Salad from our last post), and frankly, whomever first thought up this dish was something of a genius. 

A Steakhouse Classic: Real Iceberg Wedge Salad, Photo: NK

Take a lowly head of Iceberg Lettuce and add some Blue Cheese and Bacon, and boom - you have a salad that costs a few dollars to make that finer restaurants can charge 15 bucks for! But oh, it really is delicious - something that's totally greater than the sum of its parts. That's precisely why when steak night rolled around at our house, we new we'd up the ante by recreating the Wedge at home. Our version definitely hit the spot and we succeeded in bringing that special night out feel to our home cooked meal. You can too, and it only takes minutes! Enjoy! 


Classic Wedge Salad With Bacon & Blue Cheese
Adapted from Bon Appetit Magazine
Serves 4 

Ingredients: 
1 large head of Iceberg Lettuce, outer leaves peeled off and discarded 
1/2 Cup Fat Free or Regular Sour Cream
1 small Shallot, finely chopped
2 Tablespoons chopped Chives plus more for garnish
1/3 Cup Buttermilk 
2 teaspoons White Wine Vinegar
4 Ounces Mild Blue Cheese, crumbled
8 slices Thick Cut Organic Bacon (we like Coleman brand), cut into bite-sized bits 
Sea Salt 
Black Pepper 
Optional Garnish of Parsley

Method:
1. Cut the head of Lettuce into equal fourths and place each on a serving plate.

2. In a medium bowl, combine Sour Cream, Chives, Shallot, Buttermilk, Vinegar and about 3 ounces of the Blue Cheese (reserving an ounce for sprinkling on top of the salads later). Mash the Blue Cheese into the dressing mixture. If you prefer a thinner consistency add extra Buttermilk teaspoon by teaspoon. Taste and add Salt and Pepper as desired (remember that Bacon will add a bit of saltiness). 

3. To serve, drizzle each portion with Dressing, sprinkle with some extra Chives, and scatter with 1/4 of the Bacon pieces. Serve and enjoy! 

A Family Affair - Potluck Easter

They say that many hands make light work. "They" would be right. With the weather steadily warming and the first buds appearing on the trees, the mood seemed right for a more casual and stress-free Easter holiday - a celebration requiring less fuss in the kitchen, and leaving more time for enjoying the outdoors. When you're looking to keep it simple, a potluck holiday is a great solution. I hope you enjoy our Easter 2014 recap. A good time (and a great meal) was had by all!

To start, a light and springy appetizer platter that we enjoyed al fresco:

Crostini with Fresh Ricotta, Sautéed & Fresh Ramps, and Pistachios
Photo: NK

Now for the How To:

Spring Crostini, Photo NK

Spring Crostini Platter
Serves 6 as a light appetizer

1 good quality crusty Baguette:
Slice it into 1/3 inch thick slices, brush with Olive Oil and a sprinkle of Coarse Salt and grill until some char marks appear. 

1 bunch of Ramps: 
Half of them chopped into 1/2 in pieces and sautéed in a little bit of olive oil before being finished with a sprinkle of salt. Slice some of the remainder of the uncooked ramps into 1/4 inch pieces, and set aside several whole ramps for a beautiful, edible garnish.

8 Oz fine quality homemade or store-bought Ricotta Cheese 
(we chose the amazing whole milk Ricotta Salvatore BKLYN via Freshdirect. (It's Martha Stewart's favorite!) Drizzle the Ricotta with Olive Oil and sprinkle with Coarse Salt and some Black Pepper.

Finely Chopped Pistachios 
Fresh Grated Parmigiana Cheese Curls
Fine Quality Fig Balsamic Vinegar or Balsamic Reduction
Honey or Truffle Honey 

To Serve: simply put it all together and let your guests assemble their own crostini! It's helpful to show a few example toasts to get them started. Voila!

Let's move on to the big Easter Feast:

All hands on deck for a delicious Easter feast, Photo: NK

Potluck Easter "Credits" & Recipes 

Ina Garten's Roasted Fennel with Parmesan, center front - by yours truly.  Recipe HERE
Minted Peas, middle (cooked with a bit of mint jelly & a dollop of salted butter),by mom.
Mashed Turnips, center left, heated with butter & some cinnamon, from Southland
Cranberry, bottom right - straight from the can, baby. 
Waldorf Salad, top left, delicious, crunchy & refreshing - by my mom-in-law. Recipe HERE
Stuffed Pork Loin with Cheese & Herbs, top right, from La Torre Pork Store of Brooklyn,cooked by mom.
Apple Sauce, top right, from the jar. 
Stuffing with Sausage, Pecans, and Green Apples, middle top, by mom. 
Creamy Horseradish Potato Salad, top left, by my sis-in-law. Recipe HERE

Bunny Cake & Easter Bread, Photo: NK

Potluck Easter may have been comparatively easy, but there was one of us who did do some majorly involved baking and prep work, and boy did it pay off. 

My sister-in-law Marjie's long awaited and UBER adorable "Bunny Butt Cake" made for the the most wonderfully whimsical and tasty dessert. Because sometimes, you're just in the mood for an adorable rabbit tush on your table. How cute is this cake?? Click HERE for the Betty Crocker Recipe. A clever and perfect execution resulted in a cake that went along great with the Italian Easter Bread that my mom-in-law brought us.

Thanks again to everyone for a great meal.



Until next year!

Good Deeds Grow In Brooklyn - Community Inspired Vegetarian Menu

Photo: NK

Today, you don't have to look too far to find legions of foodies on the web and on the streets waxing poetic about what they are eating, ate, plan to eat, or cook.



Clearly, I am a major offender.  


In the national conversation, the subject of food and food enjoyment has certainly hit critical mass. I can understand why. Food is amazing.



But with the airwaves and internet so saturated with food chat, it's easy to forget -
we are the lucky ones.

For so many, far too many, food means survival, not entertainment. It is basic sustenance. Hunger is a problem that I have always been passionate about, and in these especially trying economic times, it's even more pervasive. There is no better time to answer the call for help.

Pre-Dinner Snacks - Beet Hummus & Homemade Pickles, NK

Last week, I had the privilege of attending a fundraiser for an incredible community outreach group - the Soup Kitchen at the Greenpoint Reformed Church in North Brooklyn.

The dedicated folks there, with the help of monetary donations and partnerships with local farms and CSAs, provide homemade community dinners for the hungry in the neighborhood as well as groceries and bagged lunches on select days each week.


The volunteers at the Greenpoint Reformed Church do their best to serve tasty meals that are organic when possible, and most importantly, filling and nutritious.

The festive night featured a delicious all-vegetarian menu, live music, and great people - all of which made for an especially spirited fundraiser. To donate your time or money to this wonderful charity, please follow this link: Get Involved!

Church volunteers set up a beautiful dining area, Photo: NK

On the way home, my brain still abuzz with the excitement of the evening, I decided I'd try my hand at a company-worthy all-veggie feast. Check it out below.

Most importantly, the event served as a personal reminder to be grateful and give back, and of how everyday people offering their talents and dedication in unison can make a world of difference in the lives of others.

Vegetarian Menu

Cauliflower Steak with Olive and Sun-Dried Tomato Relish

Grey Zucchini Stuffed with Red Quinoa and Graffiti Eggplant

Cocktail: Rye Lemon Ginger Fizz 

Cauliflower Steak with Olive and Sun-Dried Tomato Relish

Lightly Adapted From Bon Appetit  

Serves 4 

Ingredients: 

1 large head of Cauliflower

1/2 cup pitted Oil-Cured Black Olives, finely chopped

5 Sun-Dried Tomatoes, thinly sliced

3 1/2 Tablespoons Olive Oil, divided, plus more

2 Tablespoons Chopped Flat-Leaf Italian Parsley

1 teaspoon fresh Lemon Juice

Salt and freshly ground Black Pepper

3 whole Garlic Cloves

2 Roma or 3 Plum Tomatoes, cored and cut into quarters

Method: 
Remove leaves and trim stem end of Cauliflower, leaving the core intact. Stand cauliflower core side down on a cutting board. Using a long, sturdy knife, slice Cauliflower into four 1/2 inch "steaks" from center of Cauliflower working outwards (some florets will break loose - reserve them). 

Finely chop enough loose florets to measure about a 1/2 cup. Transfer chopped florets to a small bowl and mix with the Olives, Sun-Dried Tomatoes, 1 Tablespoon of oil, the Parsley and Lemon Juice. Season relish Pepper and add a bit of Salt if needed. 

Olive and Sun-Dried Tomato Relish, Photo: NK

Preheat oven to 400. 

Heat 1 Tablespoon Olive Oil in a large heavy ovenproof skillet over medium-high heat. 

Working in 2 batches, cook Cauliflower steaks until golden brown, about 2-3 minutes per side, adding a tablespoon of oil to pan between batches if needed.

Transfer steaks to a large rimmed baking sheet. Reserve skillet. 

In the oven, Roast cauliflower until tender, about 15-17 minutes. 

Meanwhile, return skillet to medium-high heat and add Garlic Cloves and Tomato wedges, cut side down. 

For the Simple Tomato Sauce Base, Photo: NK

Cook until Tomatoes are browned - just a few minutes. Turn Tomatoes over so they are cut side up and transfer the entire skillet to the oven either alongside the Cauliflower pan or on a different rack if need be. Roast the Garlic and Tomato skillet in the oven until both are tender, about 12 minutes. 

Transfer Garlic, Tomatoes, and 1/2 Tablespoon Oil to a blender and purée until smooth. Season the sauce with Salt and Pepper to taste. 

To Serve: Divide Tomato Sauce among plates. Place 1 Cauliflower steak on each plate and spoon the relish over. Serve warm. Enjoy!

Cauliflower Steak with Olive and Sun-Dried Tomato Relish, Photo: NK

NK's Grey Zucchini Stuffed with Red Quinoa and Graffiti Eggplant

Serves 4

Ingredients:

Local Graffiti Eggplant (Latham Farms) or other long, thinner Eggplant

Local Grey Zucchini, Photo: NK

1 Cup Prepared Red Quinoa

1 Tablespoon Oil

2 local Grey Zucchini (Pederson Farm), or the shortest, chubbiest Zucchini you can find

Salt and Pepper

1/4 Cup grated Parmigiana Cheese

3/4 Cup prepared Tomato Sauce of your choice or homemade

Chopped Italian Parsley, Optional

Method:

30 minutes ahead, slice the Eggplant into centimeter thick rounds. Salt both sides of the Eggplant generously and lay the slices on paper towel for 20-30 minutes. The moisture and any bitterness from the Eggplant will be drawn out by the Salt. 

Preheat your oven to 375. 

If you haven't already, prepare your Quinoa on the stovetop according to basic package directions and season with a bit of Salt to taste. Set aside when done.

Zucchini Stuffed with Red Quinoa & Eggplant, NK

After the Eggplant has sat for enough time, rinse off the salt and thoroughly pat dry. Cut Eggplant rounds into 1/2 inch cubes. Add 1 Tablespoon Olive Oil to a skillet over medium heat. Cook eggplant on both sides until tender but not mushy, about 5 minutes per side. Don't worry if it browns or chars just a bit. Stir Eggplant cubes into the cooked Quinoa. 

Cut the Zucchini in half lengthwise. Run your knife carefully around the inside edges and gently scoop out the middles with a melon baller or small spoon until the Zucchini is hollow.

To assemble, place Zucchini scooped side up on a baking sheet. Pour in about an 1/8 of cup of Tomato Sauce into the bottom of each Zucchini. Top with Eggplant and Quinoa mixture all the way up to the top and a little bit over if you like. Dot with a Tablespoon of Tomato Sauce and sprinkle with shredded Parmigiana over each Zucchini.

Place baking sheet in the oven and cook Zucchini for about 25 minutes. Serve hot and enjoy!

Next up, we have an adult beverage that I created as a nod the delicious "Gold Rush" Cocktail, a concoction of Lemon and Ginger-spiked with Rye, that was served at the event by our gracious hosts.  A quick and easy simple syrup of fresh Ginger and Lemon makes this slightly sweet and refreshing drink the perfect addition to a late summer evening.

NK's Rye Lemon Ginger Fizz

Yield - 1 drink

Ingredients:

1 Ounce Rye - we prefer Bulleit Rye

2 Ounces Lemon Ginger Simple Syrup - recipe follows * 

Ice

Plain or Lemon/Lime Seltzer

Lemon Wedges and Slices

Method:

Place Lemon Ginger Simple Syrup and in the bottom a short glass tumbler.Top with Rye and stir well. Add Ice and finish with a generous splash of Seltzer. Garnish with a Lemon Wedge and float a Lemon Slice in the glass.

Rye Lemon Ginger Fizz, Photo: NK

*Lemon Ginger Simple Syrup

Recipe from Epicurious

Yield: Makes 1.5 cups

Ingredients:

1 Cup Sugar 

3/4 Cup Water 

1/2 cup finely chopped Peeled Ginger 

3/4 cup fresh Lemon Juice

Method:

Place Water, Sugar and Ginger in a small saucepan. Bring mixture to a boil over medium low heat stirring occasionally until it is reduced to about 1 cup. This will take about 7 minutes. Remove from heat and add the Lemon Juice. Stir. Next, strain the mixture through a fine-mesh sieve. Discard the solids and then chill the mixture, covered, until ready to use.

Cheers!

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