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FROZEN HOT
CHOCOLATE
For thirty-five summers in my life, summer wasn’t
summer in New York without at least one trip to Serendipity for
their signature drink, Frozen Hot Chocolate. It was always simply
splendiferous to sit amidst an assortment of kids of every age on
their white ice cream parlor chairs beneath the real Tiffany shades
being served huge balloon soda glasses of glacial chocolate always
with two straws for sharing . We’d gasp every time it was set before us.
Could it be possible to eat that entire glass along with the mountain of
whipped cream on top.? Well, it always was.
These days we like the serving slightly
smaller, the chocolate slightly richer, yet we’ve kept that icy
chill so thrilling on a hot day, and the generous dollop of cream
atop. No reason to grow up now, it’s too late. Serves 4 or 2
magnificent appetites.
• ¾ cup whole or
low fat milk
• 1 tablespoon cocoa powder (Dutch process)
• 4 ounces of bittersweet chocolate (we like Ghirardelli)
• 3 cups ice cubes
• 3 scoops chocolate ice cream (Haagan Dazs or similar quality)
• Whipped Cream and chocolate shavings for serving |
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1.
In a small saucepan, heat 2/3 of the
milk with the cocoa powder, just until it beings to boil. Remove
from the heat and drop in the chocolate stirring until it is melted
and smooth. Let cool to room temperature.
2. Using a blender, mix the chocolate with the rest of the
milk, the ice cubes and ice cream until it is completely smooth.
Divide into glasses (Margarita glasses, Martini glasses, the
prettier the better), top with a generous dollop of whipped cream
(we like ours with a little sour cream mixed in) and shaved
chocolate. Red and white straws dazzle all.
"Everyone has a price, mine is
chocolate." --- Julia Child
CHOCOLATE GOAT
CHEESE TRUFFLES
These tangy little bites were a gift
from my mailman one day. Who knew that he had been a chef at one of
my favorite local restaurants years ago. You just never know when
someone you see every day is going to bring an idea right to your
own front door. These take minutes to make, have that little goat
cheese tang, are chocolaty as can be, and take no time to disappear.
Makes a zillion.
• 6 ounces of
fresh goat cheese, or goat cheese rounds, softened
• 1 teaspoon vanilla
• 12 ounces chocolate chips, melted (we prefer Ghirardelli)
• Cocoa powder
"There are four basic food groups:
milk chocolate, dark chocolate, white chocolate, and chocolate
truffles." --- Anon |
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1.
Cream the goat cheese and vanilla by
hand with a spoon. Melt the chocolate chips and combine with the
cheese mixture until smooth. With your fingers form into one-inch
balls, or even smaller, and chill. After they are firm, roll in
cocoa powder. Refrigerate until 10 minutes before serving.
"Nobody knows the truffles I’ve
seen." --- Lucy Arnaz
BREAD WITH CHOCOLATE
AND OLIVE OIL
Ferran Adria’s upcoming book, "The
Family Meal" is anxiously anticipated by this cook. We have been
granted more than our share of reservations at El Bulli over the years, only
to have to cancel for one reason or another. And so, I’ve enjoyed
only vicariously for years Adria’s cooking ... through the
mouthwatering descriptions of those lucky ones who have made the
pilgrimage to Roses, Spain and by scanning his fabulously
photographed books. When Mark Bittman had the good fortune to cook
with Adria and then share the recipes in the NYT Magazine on July 3rd,
this was my breakfast Since then we’ve served it as a snack, and a
dessert when we were grilling poolside. This is so simple, yet with
that special twist of olive oil and sea salt. It’s like enjoying a
Picasso from his sketchbook. The artist is a genius, and even in the
simplest of dishes, it shines through. The book comes out this Fall.
Pre-order if you can. Serves 6.
• 6 thick slices
of country-style bread (about 10 ounces total)
• 6 ounces bittersweet chocolate (preferably 60 percent cocoa)
coarsely grated, (Microplane helps, or in my haste, I chopped some
chocolate chips until quite fine)
• ¼ cup olive oil, best quality
• ½ teaspoon sea salt |
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1.
Heat the oven to 325°F.
Put the bread on a baking sheet and bake until golden brown on both
sides, 5-7 minutes total. Or, we’ve toasted it on the grill if it's
hot.
2. Spoon the chocolate over the toast in a thin, even layer.
Drizzle with the oil and holding the salt at least twenty inches
high, sprinkle with salt. Devour.
"Ideas should be clear and
chocolate thick." --- Spanish Proverb
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