Anand came downstairs saying, “I came down because it smells so good!” Another round of chai-spiced banana bread, with dried cranberries stirred in. I’ve finally cleared the rather immense backlog of overripe bananas, which is good, because we are about to have some more to toss in the freezer. The kids go through phases of banana eating — sometimes we can’t keep up with the demand, and sometimes, they’ll just stop, for no real reason, for a few weeks. Thank god for banana bread.
Another round of the Ginger, Passionfruit & Cashew Chocolates I made yesterday, this time in a small dome mold. These molds don’t have the intricacy of the patterning of the previous mold, which means they’re perfect for adding additional decoration. (And hey, maybe I did tempering okay after all, because those chocolates have a nice shine to them, don’t they? Cool.)
I tried pink luster dust first — it was nice, but not particularly visible on the dark chocolate. It might work better on white chocolate? I ended up going with drizzles — one pass with white chocolate, and one pass with white chocolate tinted pink. Funfun.
I can’t decide whether I like it better with the drizzle on top of the dusted chocolates or the un-dusted — they’re both good, I think, depending on what kind of look you’re going for. My drizzling is not particularly even, but that is okay. Drizzling is a forgiving art. 🙂
If I get a nice set of chocolates ready, I’ll sell them here in a week or so. Galentine’s Day is just around the corner, after all. (I can only sell food in the U.S., sorry!)
(15 minutes cooking time, plus time to set, serves 8)
Mango fluff was a popular dessert for kids at Sri Lankan parties when I was little, and is tremendously easy and quick to make; my kids love it. It also helps satisfy my mango craving when there are no ripe mangoes to be had for love or money. There are lots of variations on it, some with real cream instead of Cool Whip, some without gelatin, some with eggs, some with flavored jello, some with diced tinned fruit added in. Pineapple fluff is a popular variation in Sri Lanka. I encourage you to make it your own.
30 oz can mango pulp
8 oz cream cheese (room temperature, or will curdle!)
14 oz can sweetened condensed milk
2 envelopes of gelatin (plain)
1/2 cup water
8 oz Cool Whip
1. Beat cream cheese and 1 can sweetened condensed milk in a stand mixer with the paddle attachment, on high. When it’s all clear, with no white pieces, then add the mango pulp, and mix.
2. While it’s mixing, empty two gelatin packets into a microwave-safe container with the half cup of water and soak the gelatin, stirring gently until wet through, then microwave it for thirty seconds. Pour liquid gelatin into the mango mixture, and mix a few minutes more to combine.
3. Fold in the Cool Whip gently, transfer to a serving dish (or a set of dessert glasses for a pretty dinner party presentation), and refrigerate until set (at least four hours or overnight). Can be made a few days in advance.
This is actually a reasonably healthy chocolate, I think? I was aiming for something that might be almost as healthy as trail mix, in terms of nutty protein and dried fruit, but indulgent-tasting. It came out really well! I’ve never made filled chocolates before, but it turns out that making the chocolate shells is surprisingly easy, and even fun. 🙂
I used passionfruit and ginger, because I love that combo, but you could sub in any dried fruit you liked.
NOTE: Even though there’s a photo here that shows big pieces of dried fruit in the food processor, I don’t recommend trying that, as you’ll likely just jam up your food processor and have to stop it and take everything out and reset it, the way I had to. Chop (or use scissors to cut) some first — big pieces of dried fruit are very gummy!
2 c. dark chocolate chips, melted (ideally tempered in a double boiler, but microwaving at 1/2 power and stirring every 30 seconds ’til melted also works)
• 1 c. dried passionfruit, chopped fine
• 1/2 c. crystallized ginger, chopped
• 1 c. roasted salted cashews, chopped
• 2 T honey
• 1/2 c. cocoa powder, sifted
• 1/2 tsp coarse salt
• zest of 1 orange
• zest of 1 lime
• 3 T mango juice
1. Fill mold with melted chocolate to the top, then turn it over the pan and let the chocolate drip out again. It should pour out quickly, and then you can flip it over and let what remains in the mold dry, creating a chocolate shell.
2. Combine chopped passionfruit, ginger, and cashews in food processor and pulse until coarsely chopped and mixed. Add remaining filling ingredients and pulse until well blended; it should resemble a thick paste.
3. Once the shells are dry and set, add a little bit of filling to the center of each chocolate. Pour in enough melted chocolate (re-melting or re-tempering as needed) to fill them again.
4. Let dry and set, then pop them out. Enjoy!
NOTE: You’ll have extra filling left over, quite possibly. You could make more chocolates. 🙂 But I think this would also be very nice to spoon into a brownie batter, and I might try that if we have any left over.
Made it home, Thai takeout for dinner, because between me being sick and Kevin covering for me at home, plus the first week of classes, we’re both wiped, and the kids are tired too. But I *was* feeling well enough to go down just now and make myself a cup of tea to soothe my cough.
Wild Sweet Orange tea, with fresh ginger, honey, cloves, and a slice of clementine. Sipping it now while I watch the super-dramatic Master Chef TV show. (First season in America, so from some years back.) I swear half the show is dramatic pauses. But I did love watching Sheetal Bhagat compete. 🙂
She made it most of the way, and I just googled and found that she now has a spiced tequila line: Spice Note — the article I read said that her tequilas come in Cinnamon and Cumin. Cool — I’m still a novice cocktail person, but I want to try it out for Serendib Kitchen. Once I’m over this cold!
Let us boldly go onward into a restful & restorative weekend!
A flash from the past — my birthday last summer, when various friends took me out for various lovely meals around town. This one was at MORA Asian Kitchen, Oak Park, a new addition to our neighborhood — I liked the poke-style appetizer the best. 🙂 Lovely to be reminded of warmth and fellowship in the darkness of winter.
I am starting to feel better enough that I no longer convinced that I HAVE to lie in bed and rest and someone posted here that chocolate is good for coughs and I have been meaning to try making some chocolates and surely it’s fine for me to get up out of my sickbed and spend a few hours experimenting in the kitchen if it’s in the service of making delicious chocolates which are basically medicine and yes, this is what the inside of my head is like…
Heather sent me a photo of her making the curry powder from my cookbook. 🙂 She doesn’t have a grinder (I use a coffee grinder I dedicate for spices), so she’s doing it old school, with mortar and pestle… Looks good!
Okay, here’s a question for all the indie publishers out there. I know that on launch day on Amazon (March 6 for A Feast of Serendib!), I’m supposed to encourage people to go flood Amazon with reviews (which they can’t publish there earlier), but also encourage people to buy books on Amazon.
My question is, is there a threshold I should be aiming for? A certain # that would = making it over some algorithmic magical threshold?
Guys, I’m a little worried that in the next six weeks, with the run-up to the Feast launch, that the marketing is going to get so intense that you’re going to get utterly sick of me. Um, you’ll tell me, right? Are the hashtags deeply irritating? (They make it easier for Heather to propagate appropriately, but I worry that they’re bugging people.)
I swear, I have to climb over an emotional / mental barrier every single time I post a blurb, or even a hashtag. Sigh.