Category: Chocolate

Retro Food For Modern Times: Three Sweet Treats inspired by a Luscious Liqueur

I was recently strolling around my local purveyor of fine alcoholic beverages (or as we like to call  it, our second home) when a retro looking bottle caught my eye.   A very glamorous  Elke Sommer looking woman is being draped in a fur coat by a man who looks like a  1970’s tennis player or a porn star (possibly both).  The label promised  “an experience of elegance and lingering pleasure” which only further reinforced the boom chicka wah wah soundtrack that was going through my head.  The name: Kellermeister Sable.  According to the back of the bottle, Sable is a

“base of  ruby tawny into which we have steeped dark German Chocolate, special spices and three year old brandy”

You know those moments when Homer Simpson goes into the donut fugue state?  I think I lapsed into something very similar.  Standing there mumbling to myself  “Ruby Tawny…dark chocolate….special spices….brandy…ruby tawny…..”  Ruby Tawny may well become the name of my first-born child.  I hope it’s a girl.

The bottle, in all it’s gorgeous  retroness did give me pause though.  I honestly wasn’t sure if it was meant to be retro chic.  Or it just came from South Australia.  If anyone from South Australia wants to dispute the implication of this statement  I suggest they first go and count the people with mullets walking down Rundle Mall.  They can lodge their complaints when they have a number less than ten.  

Ok, we may have lost South Australia forever so the rest of us might as well get on with it.    Sable is meant to be retro chic and forms part of the Kellermeister Retro Range which includes this and two Moscatos which I am very keen to try.  One is called Pink Minx.  This may become the name of my second born child. Again, a girl would be good.

The Sable is great on it’s own as a little tipple – rich, silky, porty, chocolatey loveliness in a glass.  If I was prone to swooning I would.  However, as I do not live in a Jane Austen novel  I will remain upright and advise that this is utterly delicious and is likely to become a staple on my drinks trolley for some time to come!  This will be my go to product for those days when you just want a little something sweet and lovely after dinner! Or mid afternoon….or…you know…whenever….

The loveliness of the Sable does not stop with drinking though.  It is equally good in food.

I’ve now made three recipes with it and they were all gorgeous (even if I do say so myself).  If you cannot get Sable, your liqueur of choice can be substituted in all of these.

First up was a Raspberry Meringue Roulade  which I adapted from a Bill Granger recipe.

Raspberry Meringue Roulade

Rolling, Rolling, Rolling

Raspberry Roulade and a glass of Sable – a lovely afternoon tea tipple

I then made a Strawberry and Mango Zagablione where I used the Sable instead of marsala.   This tasted divine!   The zabaglione was also lovely swirled into some plain yoghurt the following day.

Finally, I used some Sable  in my version of the Australian Gourmet Traveller Chocolate and Caramel Tart. I adapted the original recipe as I am not that good with pastry and I used a bought caramel.  This is a truly decadent recipe and tastes like heaven!  My only word of caution is give yourself plenty of time to make this.  I started mid afternoon.  I added the final layer at midnight.  This takes a LONG time to make as you have to let each layer chill before adding  the next one.  It is worth it though as this is absolutely delicious!

I love the ombre effect of the four layers!

If you really want to make your own pastry and caramel, the original recipe can be found here:

http://www.gourmettraveller.com.au/chocolate_and_caramel_tart.htm

Enjoy!

Retro Food For Modern Times: The Knickerbocker Glory Years – Martin Lampen

“The Knickerbocker Glory Years” is Martin Lampen’s hilarious homage to all that is awful in British food.  From A – All You Can Eat £5.99 to Z – Zest, the book lays out the dark side of British cooking.

I really liked this book.  Lampen’s humour is of the very dry British style.  If you do not like my excerpts you will probably not like the rest of the book.  If you do like them, try to hunt down this book as you will thoroughly enjoy the rest of it.  Also, the same book is called “Sausage in A Basket” in some parts of the world.

Many of the entries are short.  For instance, the entry for Wood Fired Pizza  is:

“Big Fucking Deal”

The longest entry is 13 pages and documents Lampen’s first dinner party in all it’s excruciating awkwardness. This is the type of book you can dip in and dip out of as you require, it doesn’t have to be read from cover to cover.

Given that I touched on the 1970’s fondness for Ham Steak and Pineapple in the last post, Lampen’s take on Gammon is:

“The pig is slaughtered, its hind legs are removed, cured, glazed in honey and sliced into steaks.  If this isn’t indignity enough, the steaks are then topped with a single wet pineapple ring from a dented tin and a waxy maraschino cherry.

Yes, gammon steak when topped with egg or pineapple is a peculiarly British dish: a bloated pink slab of fatty meat, topped with a garish fruit hat. Rather like a ‘Nikita’-era Elton John”

On the subject of pineapple, the entry for Tropical is:

“In Britain, any food or drink – be it a concentrated juice, cordial or sugary carbonated fizz – containing lemon, lime, pineapple or mango is tagged as ‘tropical’.

It’s important to note that other items included in the taxonomy ‘tropical’ are tuberculosis, typhoid, tularemia, (and) tropical storm Arlene”

Or, this for Guacamole:

“A filthy Soylent Green-style dip, guacamole is usually served with stale Doritos,  a mountain of melted Cheddar cheese and mayonnaise on  chain-pub’s nacho platter . It’s made from dead people.”

As for the eponymous Knickerbocker Glory Lampen has this to say:

“The knickerbocker glory, a layered dessert served in a tall glass and made with ice cream, tinned peaches, chocolate or fruit sauce and strawberry puree was the first post war dessert to be made in Britain that did not contain suet.

For a young male aged between eight and fourteen in the 1980’s, the knickerbocker glory was the greatest sensual experience one could imagine.  Greater even than being interfered with by Bananarama”

For those of you who have no idea what Bananarama is, firstly it was a they and they were an immensely popular girl band of the 1980’s.

In homage to this book I made my own Knickerbocker Glory and it was about the funnest thing I have eaten all year!!!  And I know full well funnest isn’t a word, but it was so much fun I lost all thoughts about grammar.

My version of Knickerbocker Glory differs from Lampen’s in that I always thought Knickerbocker Glory should contain jelly.  My version contained the following layers:

  • Strawberry jelly (Jello)
  • Vanilla ice cream
  • Chocolate cookie crumbs
  • Sliced Banana
  • Strawberry Jelly
  • Strawberry Ice-cream
  • Frangelico Fudge Sauce (Recipe follows or you could just use your preferred chocolate sauce)
  • Chopped nuts
  • Rosewater & Almond Tuile (Recipe follows or you could use a bought wafer)
  • Strawberry Garnish

For something that is largely put together from bits and pieces, this looks spectacular! And tastes even better!!!

Enjoy!

Recipes:

Frangelico Fudge Sauce

This makes 6 cups, you can obviously adjust quantities down if you do not want this much. This is so easy to make and absolutely delicious!

1 litre cream

250g dark chocolate

200g marshmallows

Frangelico to taste

  1. Heat the cream, chocolate and marshmallows slowly until melted and well combined.
  2. Stir in Frangelico to taste.

Almond and Rosewater Tuiles

These are a little troublesome to make but are worth it in the end!

50g caster sugar

30g unsalted butter at room temperature, plus extra for greasing

1 egg-white

1/4 tsp rosewater

Finely grated rind of 1/2 an orange

35g plain flower

30g flaked almonds

pinch of salt

  1. Make a template by drawing a triangle, circle or any shape you want on a plastic lid or a sheet of firm plastic, then cut the shape out.  The shape should be no larger than 5cm in diameter.  Set the template aside.
  2. Beat sugar and butter with an electric beater until pale and creamy. Add eggwhite and beat on lowest speed until incorporated.
  3. Add rosewater, orange rind, flour and a pinch of salt.  Mix lightly until combined, then refrigerate for 1 hour to rest.  (The batter will keep in the fridge for 2-3 days.
  4. Preheat oven to 180°.  Place template on a baking paper lined tray, add a teaspoon of the batter into the template and spread the mixture with an offset palette knife so that it fills the template in a thin even layer.
  5. Repeat until the baking tray is full.  Scatter almond flakes over each until tuiles are golden brown on the edges (8-10) minutes. While still warm you can shape around a rolling-pin if desired or cool on tray and carefully remove.
  6. Repeat with remaining batter.
  7. Tuiles will keep in an airtight container for 3 days.

The Italian Cuisine I Love – Moccha Mousse

There is something delightfully retro about  chocolate mousse.  And this recipe is right up there with the best of them  Gooey, luscious chocolate kept from being too sweet by a shot  of coffee and a hefty dose of alcohol.  The recipe called for Strega and rum.  I didn’t have either of these  so I used kahlua and amaretto.  You could really use anything you have on hand!

This looked so cute served in a  demi- tasse cup!

180g dark chocolate
1 tbsp sugar
4 eggs (free range please)
1/4 cup strong espresso
2 tbsp strega cordial
2 tbsp rum
1 cup whipped cream

Separate eggs.
Beat whites until stiff.
Beat egg yolks with sugar until light and creamy.
Melt chocolate in top of a double boiler over simmering water.
When melted, remove from heat, blend in egg yolks, coffee, strega and rum.
Fold in egg whites and whipped cream.
Put in serving bowl, small individual bowls or demi-tasse cups.
Chill well, preferably overnight.