June 2, 2014

Rocky Road Cake

Posted by HI Cookery under 06 June | Tags: , , , , |
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Rocky Road Cake

Rocky Road Cake

June 2: National Rocky Road Day

On a hot, summer day, eating Rocky Road ice cream is a cool choice. But lactose intolerant Islander feels it is “safer on her system” to eat a slice of Rocky Road cake because the dairy content in it is less than in Rocky Road ice cream (although there is a little bit of cream used in the chocolate frosting). The cake is also less likely to melt when sharing it with others at summer socials.

Rocky Road cake is easy to make, and the textured topping give this decadent dessert a “wow factor”. Instead of the ice cream flavor, try Rocky Road cake to celebrate the summer season as well as observe National Rocky Road Day.

Recipe

Ingredients

Directions

Bake the chocolate fudge sheet cake in a 9×13” pan. Cool completely. Make the chocolate frosting by melting 10 ounces of chocolate squares, stirring in a half cup of heavy whipping cream and incorporating 1 ½ cups of sliced butter pieces until smooth and well blended.

Rocky Road Cake

Allow the frosting to cool for a spreadable consistency (several hours at room temperature or 15-30 minutes in the refrigerator). Stir before spreading on the top and sides of the cake. Pipe decorative shell borders on the top and bottom edges of the cake (optional).

Rocky Road Cake

Sprinkle mini marshmallows randomly on top of the cake. Chop the walnuts roughly and toast them in a small skillet over medium high heat for about five minutes, being careful not to burn the nuts. Cool and scatter them on top of the cake, filling in the gaps between the marshmallows.

Rocky Road Cake

Melt chocolate candy wafers/chips. Put the melted chocolate in a piping bag with a small round tip (or fill a plastic zipper top bag and cut a small hole). Drizzle over the top of the cake. Let set. Slice the cake into 24 squares and serve.

Rocky Road Cake

Notes

 

May 25, 2014

Port Wine Chicken

Posted by HI Cookery under 05 May | Tags: , , , , , |
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Port Wine Chicken

Port Wine Chicken

May 25: National Wine Day

We previously posted recipes for Marsala Chicken and Champagne Chicken. Something similar is Port Wine Chicken. These recipes involve common cooking techniques, such as browning the chicken in butter or oil, sautéing onions and mushrooms, adding seasonings and/or herbs and pouring in some sweet wine to make a sauce or gravy.

Whereas Marsala wine is from Italy and Champagne is from France, Port is from Portugal. The fortified, sweet red wine enhances the flavor of the food in which it is cooked yet does not make the meat taste too alcoholic or acidic at all.

Instead of Marsala or Champagne, try putting Port in a braised chicken with mushrooms dish in observance of National Wine Day. Saúde!

Recipe

(Adapted from Chef Ponzio)

  • 4 large chicken thighs (with bone, with or without skin)
  • salt and pepper, to taste
  • 2-3 tablespoons olive oil
  • 1 small onion, chopped
  • ¼ cup parsley, chopped
  • 1 container (8 ounces) button mushrooms, quartered
  • 1 ½ cups port wine
  • 1 tablespoon butter

Directions

Salt and pepper the chicken thighs. In a large pan, brown them in the olive oil. Remove from the pan and keep warm. Drain off any oil.

Port Wine Chicken

Chop the onions and parsley and quarter the mushrooms. In the same pan, sauté the onions with the parsley.

Port Wine Chicken

Add the mushrooms and cook until brown. Put the chicken back in the skillet. Pour in the port wine. Cover and simmer for 30-40 minutes until the chicken is cooked through. Watch that the wine is not reduced too much and that there is still a little liquid left for some sauce. Remove the chicken to a platter and keep warm. Melt the butter into the sauce and stir until smooth. Ladle the sauce and mushrooms over the chicken. Garnish with parsley leaves. Serve with rice or pasta.

Port Wine Chicken

Notes

  • If you like a lot of mushrooms in this dish like we do, double the amount and add half a cup more of Port.
  • Check out more chicken recipes by searching our blog.
 

May 4, 2014

Pretzel Lightsabers

Posted by HI Cookery under 05 May | Tags: , , , , , , |
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Pretzel Lightsabers

Pretzel Lightsabers

May 4: National “Star Wars” Day

Celebrate “Star Wars” Day with some geeky goodies, such as Pretzel Lightsabers. They are quick and easy to make and are popular playthings at parties with a “Star Wars” theme. Simply dip pretzel sticks/rods into colored candy melts, let set and wrap in our lightsaber labels (PDF provided in this post!). May the Force be with you on May the 4th!!!

Recipe

Ingredients

  • Candy melts (red, blue and green)
  • Pretzel sticks/rods

Directions

In a tall container, such as Wilton’s dipping box, microwave candy melts according to the package directions. Or microwave candy melts and pour into tall glasses for easier dipping. Dip the pretzel sticks/rods ¾ deep into the candy melts, coating well.

Pretzel Lightsabers

Set onto a baking sheet lined with waxed paper. Refrigerate to set. Remove from the baking sheet. Print out our lightsaber labels HERE (set color printer options and resize as necessary). Cut and wrap around the non-coated end of the pretzel sticks/rods. Use transparent tape to secure the edges. Set the pretzel lightsabers on a decorative tray and serve.

Pretzel Lightsabers

Notes

  • Add a little vegetable shortening to the candy melts to give it a thinner dipping consistency.
  • Sprinkle  matching colored sugar on the coated pretzels after dipping to give them a little “Star Wars” sparkle (optional).
  • Search our blog for other “Star Wars” themed foods, such as Yoda Soda, Princess Leia’s Danish ‘Do’s, Wookieee Cookies, etc.
 

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