Flour Power

I asked my friends Stephen and Frances D'Andrea (who were kind enough to invite me over for Christmas dinner, during which we sampled some impressively redesigned chocolate bars from Newman's Own Organics and some dubiously "natural" "sea salt" caramels from Lula's Chocolates) if they could help me figure out how to use my camera to take photos for this blog that look more like Steve's artful images. Steve, former art teacher and current amateur theorist working on his master's thesis in art history, responded to the request graciously, though Frances pointed out that it was a bit like someone asking me to show him what keys I push on my computer to turn out good essays. Put another way, it's like throwing crappy forastero beans into Valrhona's conch and expecting artisan chocolate to come out.

Speaking of crap, I wonder if the problem isn't my photos at all but my lackluster baking skills. We poured some of the Newman's stuff into an old chocolate souffle recipe, but the result was a nondescript chocolate blob in a circular container whose appearance was unimpressive and indistinguishable from my last domestic experiment, my great-aunt's chocolate cheesecake.

So, until I can gather up enough mojo to turn out recipes and photos as classy as those on 101 Cookbooks, I'm turning the camera and the kitchen over to Steve, who shares his recipe for the dinner rolls we made after dinner the other night.

Recipes:

Sourdough Cornmeal Dinner Rolls*

1 cup sourdough starter (see recipe below)
1 package active dry yeast
¾ cup warm water (110°–115°)
3 ¾ to 4 ¼ cups all-purpose flour
½ cup yellow cornmeal
¼ cup sugar
¼ cup butter or margarine, softened
1 egg
2 teaspoons salt
½ teaspoon baking soda

Bring sourdough starter to room temperature.

In mixer bowl dissolve yeast in water.

Stir in 1 cup of the flour, the cornmeal, sugar, butter, egg, salt, and starter. Beat at low speed of electric mixer for ½ minute, scraping sides of bowl. Beat 3 minutes at high speed.

Combine 1 cup flour and the baking soda; stir into sourdough mixture. Stir in as much remaining flour as you can mix in with a spoon.

Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6–8 minutes total).

Shape into a ball. Place in greased bowl; turn once to grease surface. Cover; let rise in warm place until double, about 1 ½ hours.

Punch down; divide dough in half. Cover; let rest 10 minutes.

Roll each half of dough to ¼ inch thickness. Cut with floured round biscuit or cookie cutter.** Brush with melted butter. Make an off-center crease in each round. Fold so large half overlaps slightly.

Place 2 to 3 inches apart on greased baking sheets.

Cover; let rise until nearly double, about 30 minutes.

Bake in 375° oven for 18–20 minutes or until golden.

Notes:

*Steve explains: The recipe comes from The Better Homes and Gardens All-Time Favorite Bread Recipes, 1979. I just checked on Amazon to see if it's still in print. Apparently it is not, but someone is selling a used copy for .01. Or there are several copies for sale on half.com for .75. ISBN: 0696012103.

**Steve explains: I used a cookie cutter that resembled a petaled flower, increasing the suggestion of portions of the female anatomy.

Sourdough Starter

1 package active dry yeast
2 ½ cups warm water (110°–115°)
2 cups all-purpose flour
1 tablespoon sugar or honey

Dissolve yeast in ½ cup water. Stir in remaining 2 cups water, the flour, and sugar or honey. Beat until smooth.

Cover with cheesecloth. Let stand at room temperature for 5–10 days or until bubbly; stir 2 to 3 three times each day. (Fermentation time depends upon room temperature. A warmer room hastens the fermentation process.)

To store, transfer sourdough starter to a jar and cover with cheesecloth; refrigerate. Do not cover jar tightly with a metal lid. To use starter, bring desired amount to room temperature. To replenish starter after using, stir ¾ cup all-purpose flour, ¾ cup water, and 1 teaspoon sugar or honey into remaining amount. Cover; let stand at room temperature at least 1 day or until bubbly. Refrigerate for later use.

If starter isn’t used within 10 days, stir in 1 teaspoon sugar or honey. Repeat every 10 days until used.

Chistmas Party @ St Francis Inn

All in Your Head: Chocolate and Perfectionism

It's the end of the semester here at Pitt, which means I'm reading a lot. Reading more than usual doesn't increase the pleasure you take in books but it ups the chances that you'll encounter a piece of writing in which the material, the argument, and the voice (and the interaction of all three) make organic sense to you.

Here are two examples from my recent reading life:

"Monsieur," Madame d'Arestel, Superior of the convent of the Visitation at Belley, once said to me more than fifty years ago, "whenever you want to have a really good cup of chocolate, make it the day before, in a porcelain coffee pot, and let it set. That night's rest will concentrate it and give it a velvety quality which will make it better. Our good God cannot possibly take offense at this little refinement, since he himself is everything that is most perfect."
—Jean Anthelme Brillat-Savarin, "Official Way of Making Chocolate"

There is certainly what doctor's call a "migraine personality," and that personality tends to be ambitious, inward, intolerant of error, rather rigidly organized, perfectionist. "You don't look like a migraine personality," a doctor once said to me. "Your hair's messy. But I suppose you're a compulsive housekeeper." Actually my house is kept even more negligently than my hair, but the doctor was right nonetheless: perfectionism can also take the form of spending most of a week writing and rewriting and not writing a single paragraph.
—Joan Didion, "In Bed"

The juxtaposition is intentional. Does chocolate trigger migraines? Lots of people say so.

Stir It Up
I find these Hotchocspoons from Netherlands based Chocolate Company super clever. Just stir into a mug of warm milk and voila! you have a nice hot mug full of happiness. The spoons come in flavors such as Praline & Nougat and Brownie but the Strawberry & Pink Pepper white chocolate caught my eye. They'd make fantastic stocking stuffers. via coolhunting.

Chocolate Cheesecake Uncle Lewis

I spent a week in Charlottesville with my Uncle Lewis this summer. He gregariously introduced me to one of the Gearhart brothers from the chocolate shop of the same name, but he expressed his own skepticism about bon bons laced with ancho chiles. My uncle is a good home cook, but he prefers basic ingredients and recipes that call for a single bowl, pot, or pan. One of his favorites is a chocolate cheesecake recipe passed down from my Aunt Laura (really, my great aunt). He sent it to me and I made it last week. It had a few of the unanswered-question trappings of transcribed family recipes (how do you soften cream cheese?), but it was very well appreciated in Pittsburgh.

Recipe:
Chocolate Cheesecake Aunt Laura

Place foil on bottom of oven or on a rack below the baking rack to catch drips. Preheat oven to 350. Melt butter in two batches; melt chocolate; soften cream cheese.

Blend:
2 cups chocolate cookie crumbs (1 package Nabisco Famous chocolate wafers, or Oreos)
1/2 teaspoon cinnamon
1/2 cup (one stick) melted butter

Press crumbs firmly against bottom and sides of a 9-inch springform pan. Chill.

In a mixer or energetically by hand, beat until light:
3/4 cup sugar
3 eggs

Gradually add:
1 1/2 lbs. softened cream cheese

Stir in:
8 ounces melted semi-sweet chocolate
2 Tablespoons cocoa
1 teaspoon vanilla

Beat in thoroughly:
1 pint sour cream

Fold in:
1/4 cup (1/2 stick) melted butter

Pour into chilled shell. Bake at 350 for 45 or 50 minutes; cake will still be liquid. Remove from oven and chill. Remove rim from pan after cake is chilled before serving.

Southern Fried Christmas

Mmm... Just a quick jaunt around any mall these days reminds me that the holidays are already here! The smells of pumpkin lattes, roasted nuts, and peppermint candies are ripe around every corner and I, for one, am in full holidays cooking mode. And had you joined us for dinner at the cafe this past weekend, you would have been treated to a full holiday feast. Yes, friends... we celebrated T-day a full week and a half early this year and 95 of you joined us! If you missed all the tasty vittles, don't fret, you've got one more chance!

Join us Saturday, December 12th at 4.5, 6.5 or 8.5pm for an Xmas feast from the deep South. For just $30, you can enjoy 3 courses of seasonal faire two weeks before the big day. Make a reservation today and help us bring in the holiday with our Southern Fried Christmas dinner! Guests to enjoy:

Cheddar and Chive Biscuit Bites with Sawmill Sausage Gravy (optional starter)

Wilted Greens with Candied Cocoa Nibs

Fried Coconut Shrimp -or- Fried Green Tomatoes

with Cocoa Butter Grits, Coddled Egg, & Chile Burnt Caramel Peanut Sauce

White Chocolate Cranberry Cobbler with Vanilla Bean-Peppercorn Cream

Space is limited so RSVP today at 619.578.2984! Until then, check out the deliciousness from the last dinner:

Starter- Fried Bacon, Mac, & Cheese with Bacon Fat Drizzle

First Course- Roasted Veggies with Frisse & White Chocolate-Lemon Dressing

Entree- Rosemary & Lavender Sea Salt Crusted Cornish Game Hen with Cocoa Butter-Smashed Potatoes & Savory Bread Pudding with Cocoa-Brown Sugar Gravy.

Dessert- Ginger Pumpkin Cheesecake with Brownie Crumb Crust & Vanilla Bean Ginger Cream

Spread Love
Your dwindling holiday gift budget will be easier to swallow once you learn that Sucre is donating a percentage of their seasonal sales to the LA/SPCA this year. There's nothing like win/win gift giving to put you in a festive mood...oh and uh smooth eggnog, gingerbread and candy cane truffles help too.

How I See It
Everyone loves chocolate so you really can't go wrong when searching for the perfect inexpensive holiday gift for associates, grab bags and difficult to please loved ones. It's especially great for people like Grandma who rants and raves when she feels like you spent way too much and complains that she "already has everything and doesn't need a new blender because her blender from the 1950s works perfectly well." In her case, I'd go for a tin of decent toffee or a box of grandma approved assorted chocolate. Why go though the trouble to save those gift receipts when no one in their right mind would ever dare have you return a box of perfectly fine chocolate. Happy Shopping!

Trick Questions and Chocolate Treats: November in Context

It's that time of year again. Halloween, Day of the Dead, All Saints' Day, All Souls' Day, Veterans Day, Midterms, Thanksgiving. Claude Lévi-Strauss isn't around to codify the structures anymore, but we humans, in my opinion, like to commemorate things.

Here's something I'd like to commemorate: It's about a year since a bunch of guys walked into my apartment and forcibly demolished a written-by-committee solid-chocolate tablet that proclaimed our salvation as a species awaited us in a can of Axe body spray. Perhaps to celebrate the one-year anniversary of that paradigm shift, I invited the guys over to my apartment again to play cards and and eat chocolate. (In truth, we do this nearly once a week, but usually at someone else's house.)

This time around, I had some test-batches of the "Fruity" and "Nutty" chocolate from high-concept Silicon Valley chocolate maker Tcho. "Fruity" and "Nutty" in this case refer to "flavor profiles" rather than ingredients, and the Tcho folks wanted feedback on the selection, fermentation, roasting, and blending of their cacao beans. "Tcho encourages you to experience your samples with your friends, family, and colleagues so that you can compare flavor notes and tasting experiences," an email from Tcho told me, adding that "We are also looking for Beta testers who'd like to share their experience on camera." Well, this year, as last, my little digital camera was nearly out of batteries, but I recorded a few moments of our "experience," during which Kristen remarked of the Nutty version 1.9B that "first you taste nothing, then you get sour, then you get bitter, then you get chocolate," and Dmitry commented on Fruity 1.9A that "this is like a Bukowski poem--the grittiness of it." We found some of the questions to be suspect (for example, "How would you rate the cacao content of this flavor?" is both grammatically and culinarily awkward and the only appropriate answer seems to be "65%," which is the number given on the box) and concluded, in response to the final question, that yes, we would buy this chocolate, but only for about two bucks (the asking price is closer to $5).



The next day, I received a large box (waiting for me mysteriously in a locker at my local post office, for which the key had been left in my post office box) containing four made-from-all-Guatemalan-ingredients chocolate bars from Rain Republic. Last summer, I met the proprietor of the not-yet-named brand, Josh Sermos, in Antigua Guatemala. I'd attempted to carry out a survey of my own: Which farms are you sourcing cacao from? Where did you buy your machinery? But, as I recall, Josh didn't want to go on the record--I can't find an interview with the guy on my computer or even messy notes scribbled in a steno notebook. So I turn you, dear reader, directly over to the Rain Republic. (One thing I know is that they're already competing with Carlos Eichenberger, who opened a boutique for his Danta Chocolate in Guatemala City this month).

Free Coco
In time for hot coco season Caribou Coffee is adding Guittard drinking chocolate to their menu. I'm more excited about the take home tins as I prefer to drink my hot chocolate in the comfort of my own home. If chillin' in coffee houses still floats your boat you can catch the launch festivities on November 27th where free samples and buy-one-get-one free mochas and hot chocolates will flow.

Autumn Harvest Dinner

We finished up this last weekend with one of our biggest Three Course Prix Fixe dinners yet! If you missed it... well shame on you, as I don't repeat menu items. You'll just have to live with the chocolately shame.

This last one sold out pretty fast so we added a 2.5pm seating, but that's not typical for us. We're back to 4.5, 6.5, and 8.5 seatings this time around so don't hold off to make reservations. Here's what we're cookin':

Join us Saturday, November 14th to indulge in the three courses of a chocolate-Thanksgiving feast at our Autumn Harvest Prix Fixe Dinner: Menu includes:

Fried Mac & Cheese with Smoked Bacon (0ptional appetiser)

Salade Frisee with Roasted Root Veggies and White Chocolate-Balsamic Drizzle

Rosemary and Lavender Sea-salted Roasted Cornish Game Hen

or Butternut Squash Ravioli with Brown Butter Sage Sauce

both served with

Cocoa-Brown Sugar Gravy, Cocoa Butter Smashed Potatoes, & Savory Bread Pudding

Ginger-Pumpkin Cheesecake with Dark Chocolate Brownie Crumb Crust

To make an RSVP, call the cafe at 619.578.2984. Space is limited! Until then, get your mouth watery with the pics from this past weekend. Check it:

Appetizer- German Meatballs with Creamy Dill-Shallot Creme Fraiche.

First Course- Beer Cheese Soup with White Chocolate-Dill Mustard and Black Sea-salted Soft Pretzel

Entree- Smoked Gouda Bratwurst with Cocoa-nib Infused Sauerkraut & Toasted Pumpernickle

Dessert Course- Black Forrest Torte with Beer-Soaked Cherry Ganache Filling and Burnt Caramel Beer Reduction.

Zingerman's Chocolate 6, with Whipped Cream

A very, very, very special thanks to Duff, the Chocolate Lady from Ann Arbor, Michigan. In the last of six inspired posts, she takes Chocolate in Context to the Zingerman's Roadhouse:

The Magic Brownie Sundae is the chocolate dessert you must order when you go to Zingerman’s Roadhouse. Although the choice will be difficult (there are lots of great house-made desserts on the menu), do not waver. When your server asks you if you saved room for dessert the answer should be a resounding "Yes!" followed by: "I would like a Magic Brownie Sundae."

The Magic Brownie Sundae is built around the iconic Magic Brownie from Zingerman’s Bakehouse – a no-nonsense, dark chocolate brownie with toasted walnuts that many people swear by. First, the brownie is warmed (sigh). Then, it is covered with scoops of fluffy, wonderful vanilla gelato from Zingerman’s Creamery, a generous dousing of house-made Scharffen Berger chocolate sauce, whipped cream and toasted pecans.

You and your dinner-mates will probably react like five-year-olds when you see the sundae arrive - breaking into silly grins and squirming in your seats. You might even shriek! Something about the whipped cream piled up just looks like fun – like the dessert of your childhood dreams. But no matter how childish you might feel when initially faced with the most perfect dessert on the planet, when you take your first bite you will quickly realize that this is a very grown-up treat.

Pumpkin Crunch French Toast

Pumpkin Crunch French Toast

6 large eggs
2 cups canned pure pumpkin puree
4 cups half & half
1 1/2 Tblsp ground cinnamon
3 tsp ground nutmeg
1/2 cup granulated sugar
6 cups Cinnamon Toast Crunch cereal, crushed
2 loaves French bread - Sliced into 3/4 inch slices

1. In a medium bowl, whisk together eggs, pumpkin, half & half, cinnamon, nutmeg and sugar.

2. In a flat bowl, place crushed cereal.

3. Heat griddle or skillet to medium-heat, brush with butter. Quickly dip bread on both sides into the egg mixture, then cover one side of the bread with the crushed cereal. Place in hot skillet. Cook 2-3 minutes on each side, until lightly browned. Repeat with remaining bread.

4. Serve immediately with maple syrup.

Servings: 12
Yield: 2 slices per person

Don’t Miss Having Belgian Chocolate Fondue for Your Party (belgian chocolates)

Different celebrations call for chocolate goodies, and it's already considered as a tradition. The importance of food can't be denied, and a party isn't complete without a chocolate or even a cake. While the party may be composed of different cuisines, the meal which families or friends gather around unites them on a common ground. Different foods have different meanings whether it's a weekly meal, holiday meal, or simply a special recipe of the family. But when you want to celebrate sweetly, nothing can be compared to chocolates.

For the connoisseurs of chocolate, each person's preference is unique – from chocolate cakes with frosted vanilla icing, whipped cream, to chocolate icings and fondues. Oftentimes, you can find old recipes of chocolates handed down through generations.


Christopher Columbus was able to find chocolate during the 1400s, in a place called the New World. Many people believe that the Aztecs were the very first people ever to taste chocolate before its existence was known. The Aztec considered it as their sacred drink which only the elite could afford. They know the cocoa bean's value and even used it to buy gold. The chocolate loved by the Aztecs wasn’t actually sweet, but they really loved their chocolate drinks.

When chocolates arrived in Belgium, the local residents there considered it as a superb gift because of its history and medicinal effect. The Belgians were able to create a praline filling in 1912, and packed it for gift-giving purposes. Soon enough, it became well-known as Belgian chocolate because of its unique filling. The Belgians are quite choosy with their cocoa powder, and they made sure that it's of the finest quality. Every procedure is done by hand because they strongly believe that it can bring out the finest chocolate. Now, they offer a wide range of chocolate products loved by many people from all over the world.

Fondue is also one of the favorites when it comes to dinner gatherings and parties. The chocolate fondue is loved by many people because of its sweetness. It is also compatible with almost any type of food including cakes and fruits. If you're choosy with your fondue, then you can also try Belgian chocolate fondue.

If you're planning to have a party of any occasion, don’t forget to include Belgian chocolate fondue. It can go along with any of your prepared food for the party. It's not even hard to find chocolate fondue. By doing a search online, you can actually find many online stores that offer such product.

You can also buy fondue refills. The Belgian chocolate fondue is a sensationally dark, delectable, and dunkalicious chocolate dip. If most of your party foods consist of mandarin oranges, buttery cakes, and succulent strawberries, this is truly an excellent dip. By adding heavy cream, you can now enjoy the delicious chocolate fondue. The price is also affordable, and it's available in seven ounces for only $12.95 (for the refill).

If you want to bring family, friends, and loved-one closer together, don’t ever forget your chocolate fondue, and be sure that you get a Belgian Chocolate Fondue so that you're sure of its quality.

Chocolates can do wonders especially in gatherings. Young children and even adults will surely love the delicious chocolate fondue that you served. And thanks to the Belgians, you can have a high quality fondue served on your table that is perfect for dipping any food item.

by : belgian chocolates

Zingerman's Chocolate 5: Zzang!

I wonder if it's possible to use the word "penultimate" without sounding pretentious. I'll give it a shot. Herein, I give you the penultimate installment of chocolate advice from Duff Anderson at Zingerman's in Ann Arbor, Michigan (Duff's final contribution to Chocolate in Context will run next week):

Although Charlie Frank has been making Zzang! bars at Zingerman's Bakehouse for a few years now, he just recently launched his own company – Zingerman's Candy Manufactory. This newly minted company is the eighth business in the Zingerman's Community of Businesses.

Announcement of the Zingerman’s Candy Manufactury is clap-your-hands, dance-at-your-desk news for all of us devotees of full-flavored confectionery because it means that great candy/combination bars are going to get a second run at the American palate.

There are a slew of candy bars out there, but there really aren't any great ones. Charlie and the Zingerman's Candy Manufactory are out to change that. Charlie wants "to make candy the original way, like it was 100 years ago." This means great ingredients, small batches, and traditional techniques.

Currently, Charlie is making three candy bars – the Zzang! Original, the Ca$hew Cow and the What the Fudge. While all three are super tasty, the Zzang! Original is my favorite. Fluffy honey nougat, a generous scoop of Spanish peanuts, muscovado brown sugar caramel and dark chocolate. This is something you Need. To. Eat. This. Year. In Ann Arbor, you can find Charlie's candy bars for sale at Zingerman's Deli, Roadhouse, Creamery and Bakehouse. Don't live in Ann Arbor? Do not despair! The Zzang! bars are available through Mail Order, and at a growing number of retailers around the country.

Melted Belgian Chocolate: The greatest Way to munch Belgian Chocolates

Melted Belgian Chocolate: The greatest Way to munch Belgian Chocolates

It is a piece of evidence with the aim of Belgian chocolates are widely loved by each around the humankind. From Asia to America to Europe, chocolates are certainly the world's favorite sweetie. In the sphere of piece of evidence diet fanatics from all in excess of the humankind regard chocolates in the same way as their amount lone enemy for the reason that they can by no means resist intake lone from phase to phase. Your dieting sister might even be inflicted with a secret stash of chocolates in the sphere of her bedroom or else they sneak in the sphere of to the kitchen in the sphere of the focus of the night in a minute to follow munch a example of chocolate.

Children and adults alike get pleasure from intake chocolates. However, you be inflicted with to consider the piece of evidence with the aim of near are diverse kinds of chocolates obtainable in the sphere of the marketplace at present. Diverse countries be inflicted with diverse recipes in lieu of chocolates and you be inflicted with to consider with the aim of just handful countries work on the manufacturing of premium chocolates with the aim of tastes huge and offers a taste with the aim of you willpower by no means grow old rancid.

Unlike low-cost chocolates, fine chocolates are very diverse in the sphere of grain and in the sphere of taste. You be inflicted with to consider with the aim of a chocolate ought to not befall too fresh and ought to additionally befall smooth once it is melting in the sphere of your orifice. Lone of the greatest chocolate manufacturing countries in the sphere of the humankind is Belgium. Belgium is well-known in lieu of producing the finest chocolates in the sphere of the humankind someplace their chocolates are considered to befall work on.

So, if you are looking in lieu of with the aim of chocolate with the aim of you can certainly tenderness, you be inflicted with to try Belgian chocolates in the same way as it can take home you mean to munch added. In lieu of centuries, Belgian chocolates be inflicted with been highly regarded even by aristocrats all in excess of the humankind. They consider Belgian chocolates in the same way as the worlds finest and nothing comes close to the taste, smoothness and creaminess it offers.

In the sphere of the earlier period, the greatest way to munch a chocolate is by drinking it. At present, chocolates are widely obtainable in the sphere of bars and in the sphere of morsels. However, you be inflicted with to consider the piece of evidence with the aim of melting it and drinking it is still the greatest way to consume chocolate. You be inflicted with to realize the piece of evidence with the aim of the largest part community retrieve it added satisfying to drink chocolate as a replacement for of consuming it in the sphere of its solid form. In the sphere of the winter, many Belgians melt their chocolates and drink it in the sphere of order to follow themselves warmhearted.

Aside from getting warmhearted, melted chocolates can additionally bequeath you added satisfaction in the same way as it passes inside your orifice. It can liberate its broad zest and it can additionally befall smoother and creamier in the sphere of grain. So, if you mean to munch chocolate, especially in the sphere of the winter months, you ought to try melting it, position it in the sphere of your favorite cup and little by little sip it. With each sip, you willpower mean to keep it in the sphere of your orifice in the same way as lingering in the same way as on the cards and by no means swallow it by all. This is how delicious Belgian chocolates are. If you are still skeptical going on for it and you be inflicted with by no means tasted Belgian chocolates sooner than, you ought to try and foothold lone.

Since Belgian chocolates are considered to befall the finest in the sphere of the humankind, you be inflicted with to expect it to befall on the expensive area. Near are quite a set of Belgian chocolate brands obtainable in the sphere of the marketplace at present. And, naming two of the finest Belgian chocolate brands are Godiva and Callabaut.

So, if you mean a Belgian chocolate with the aim of can befall added satisfying to munch, you ought to melt it and drink it. A Belgian chocolate in the sphere of a cup is better than a Belgian chocolate in the sphere of a box.

Second Anniversary Party!

It's officially fall in San Diego and while that doesn't mean a degree of cooler weather like the rest of the country enjoys, it does mean we're coming into the season of holiday treats and eats. Halloween, Thanksgiving, and Xmas are very busy times around here, but before any of that can happen, we need to celebrate our Anniversary!

That's right, cocoa-babies! On October 28th we will be parting it up. Join us from 7pm-9pm on that Wednesday evening to indulge in all things Eclipse. If you've been into the cafe recently you will have noticed our new line of 8 exotic rocky roads we've coined Chocolat Rococo and we're ready to feature the lot. All evening we will be sampling all 8 flavors for you all to try.

But what's this Rococo I'm speaking of? If you were around this time two years ago, I created my first rocky road confection that was named Marshmallow Almond Rococo, which featured marcona almonds, cocoa nibs, and sea salt. It's been so popular that we've renamed it after our signature chocolate bar (Sea Salt Nib) and added 7 other flavors. Check 'em out:

Salty Dulce De Leche (31%)
Peppermint Almond (31%)
Toasted Coconut Toffee (38%)
Chile Burnt Caramel (38%)
Sea Salt Nib (55%)
Gingerbread Spice (55%)
Espresso Toffee (61%)
Citrus Honeycomb (72%)

Each is nearly a half pound of vanilla bean marshmallows, rich couveture chocolate, and a healthy slathering of exotic fixins'. For only $10 or 2 for $18.

Can it get any better? Yes! During our Anniversary Party, any guest will receive a free Rococo with any purchase of $50.

We're also extending our happy hour until 9pm, so all wine and beer purchases will come with a free truffle, as well! Cya then.

Zingerman's Chocolate 4: Darling Clementines

I bought three hundred dollars worth of groceries last week, including an entire tempting box of clementines. I must admit, though, Duff Anderson's latest chocolatey recommendation from Zingerman's is a bit more tempting:

The ultimate indulgence at Zingerman’s Mail Order this time of year is the box of Chocolate Covered Clementines from Italy. One of many foodstuffs that Zingerman's imports from Calabria - a southern province known for hot peppers, preserved figs and great citrus – the arrival of the clementines is especially exciting for chocolate lovers because they are candied and covered in chocolate (Gasp!).

You read it right. These fresh Italian clementines (the darling of the citrus family) are soaked in a bath of simple syrup, cut into quarters, then dipped in dark chocolate. Since the whole fruit is candied, peel and all, the clementines end up sweet and perfectly bitter. Each chocolate covered clementine wedge is the size of a large chocolate truffle, eatable in one bite or two. If you are trying to avoid a mess, I suggest one bite (they are very juicy).

The chocolate covered clementines are available October-February only. Have a friend whose family hails from southern Italy? Tired of the polite, French candied orange-in-dark-chocolate combinations and want something that will dribble down your chin? Wondering what you can contribute to the holiday parties coming quickly around the bend? A box of crazy-good clementines from Italy is the answer. Call Zingerman's Mail Order at 1-888-636-8162 and order a box today!

Tropical Pear French Toast

Tropical Pear French Toast

Pear Sauce:

3 tablespoons Butter

½ cup Brown Sugar, packed

½ cup Orange Juice

½ cup Pineapple Juice

¼ teaspoon Ground Ginger

2 ripe Pears, cored and thinly sliced

½ cup Chopped Pecans

Melt butter in skillet; add sugar and stir until melted. Stir in orange juice, pineapple juice and ginger; boil until slightly syrupy. Add pears; turn to coat; boil until slightly syrupy. Cook on low heat for 5 to 10 minutes or just until pears are tender. Serve over prepared French Toast, garnish with chopped pecans.

French Toast:

½ cup Milk

3 Eggs

½ teaspoon Vanilla Extract

½ teaspoon Cinnamon, ground

6 slices French Bread or Texas Toast

Combine milk, eggs, vanilla and cinnamon, beat well. Dip bread into egg mixture, coat both sides, cook in buttered skillet or griddle until golden brown on both sides.

Place the French Toast on a plate and top with the Pear Sauce.

Enjoy......

Chef Gary

Zingerman's Chocolate 3: Hot Cocoa Coffee Cake

Zingerman's Chocolate Lady Duff returns with yet another seasonal suggestion from the Midwest:

The hot cocoa cake is one of a triumvirate of unbelievably good coffee cakes made by Zingerman’s Bakehouse. Available all year long, this is (in my opinion) the not-to-be-missed chocolate goodie at the Bakehouse.

Neither as well known as the Magic Brownie nor as flashy as the Hunka Burnin’ Love chocolate cake, the hot cocoa cake is easy to overlook. But from one chocolate lover to another I tell you: This is it – the must-have chocolate dessert at the Bakehouse.

I love the hot cocoa coffeecake for three reasons:

1. It is the ultimate day-night dessert. You can definitely get away with ordering a slice in the morning to go with your coffee, but you can also serve it warm with fresh whipped cream to discerning dinner guests. It is unassuming, yet impressive.

2. It’s got body, baby! It has all the texture of a moist, dense coffeecake with big chunks of chocolate baked throughout. Let me tell you, running into one of those chunks is pretty fabulous.

3. It isn’t just sweet, it is flavorful. The Bakehouse uses great ingredients like real butter, fresh eggs, natural cocoa powder (from Scharffen Berger), real vanilla and a dash of espresso to give this cake lots of great flavor.

The good news is that if you try the hot cocoa cake and love it, you can try the Bakehouse’s other great coffee cakes, too – Sourcream, Lemon Poppyseed, Gingerbread (fall/winter) and Summer Fling (spring/summer). All the coffee cakes are available by the slice at the Deli, Roadhouse or Bakehouse and available in a cute mini (nosher) bundt cake or a full (fresser) bundt cake online at www.zingermans.com!

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Gingerbread Men

Grandma’s Chocolate Gingerbread Men

3½ cups all-purpose flour, divided
¾ cup cocoa powder, sifted
1½ tablespoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
2/3 cup vegetable shortening
1/2 cup dark brown sugar, packed
2 large eggs, room temperature
3/4 cup molasses
1/8 cup raisins, for garnish (optional)
1/8 cup red-hot candies, for garnish (optional)
1 cup vanilla icing
Position racks in the top & bottom thirds of the oven, then preheat oven to 375 degrees. Grease several large baking sheets and set aside.
In a large mixing bowl, whisk together flour, cocoa powder, ginger, cinnamon, baking soda, salt, baking pow- der & cloves until spices & coca are evenly distributed, then set aside.
In a 2nd large bowl, cream shortening & brown sugar until fluffy, about 1 minute. Beat in egg & then the molas- ses. Turn off mixer & add flour mixture, then slowly combine, just until crumbly bits of dough form, but not until the mass begins to cohere into a ball.
Lightly flour a clean, dry work surface as well as your hands. Turn dough out & knead just until it forms a smooth mass, about 30 seconds. Divide into thirds & cover them with a clean kitchen towel.
Lightly dust the work surface again & roll one of the thirds to a rectangle about 1/4 inch thick. Flour the dough & a rolling pin only as necessary. Use a gingerbread-man cookie cutter to cut the dough into the desired shapes, then carefully transfer to the prepared baking sheet(s).
Gather any scraps, lightly dust again with flour & roll out a 2nd time, creating additional gingerbread men. Decorate the cookies with the raisins & red hots, if desired, or decorate with the icing after they cool.
Bake for 4 minutes, then rotate sheets top to bottom & front to back. Bake another 4 minutes, or until cookies feel dry but still are a little soft. Remove from oven & cool on the baking sheets for 2 minutes before transferring the cookies to wire racks to cool completely.

Zingerman's Chocolate 2: Dark Chocolate Gelato at Zingerman's Creamery

It's a cold and rainy fall weekend in Pittsburgh, but some friends of mine countered the impending gloom last night by cranking up the ice cream maker and inviting people over. The folks at Zingerman's in Ann Arbor, Michigan, do exactly the same thing every day.

In the second of several installments from the Midwestern foodie giant, Zingerman's Chocolate Lady Duff returns to recommend "in addition great fresh cream cheese and goat cheese, Zingerman’s Creamery's (est. 2001) unbelievable Sicilian-style gelato":

My favorite is the Dark Chocolate. It is super dense and not too sweet, like perfectly chilled chocolate mousse.

Gelato is ice cream’s distant Italian cousin - variations in the ingredients, process and serving style of gelato give it a unique texture and flavor. At Zingerman’s Creamery, we use milk from a local dairy – Calder Dairy – to make each batch of gelato. With great milk as the first ingredient in the Dark Chocolate Gelato, we’re already off to a good start! Then we add a hefty dose of natural, unsweetened cocoa powder from Scharffen Berger, a little sugar, give it a spin in our single-batch gelato machine and voila! The best chocolate gelato this side of The Pond.

Zingerman’s Creamery and Zingerman’s Deli stock the Dark Chocolate Gelato year-round, so you can stop by and try a spoonful anytime. But here is the real news. During the month of February – and February only - the Creamery makes a bunch of extra special chocolate gelati. Chocolate Balsamic Strawberry, Turtle, Rocky Ride, Chocolate Heat... I look forward to February all year just for the arrival of these flavors. And for me to say that I look forward to the fourth of six long months of winter in Michigan should give you an indication of how great these chocolate gelati really are! Maybe you want to strategically plan a mid-winter visit to Ann Arbor?

Chocolate & Beer Oktoberfest

Pictures are in from our dinner this past week, and WOW it was a good one. Obviously its my job to describe the eats at our dinners with such scintillating detail that you all can't wait to make a reservation for the next one... but I am making no over-exaggeration when I write that this was the tastiest menu yet. And at 17 dinners and counting... well that's saying a lot. If you missed it, you're outta luck; we don't repeat menus. But if you're brave enough to trust me on the next one, call us ASAP (619.578.2984) to reserve your space for October! This past dinner sold out a week before the event so don't wait.

What's for dinner? Check it:

Join us Saturday, Oktober 24th, at 4.5, 6.5 or 8.5 for three courses of savory chocolate deliciousness. And yes, I said Oktober! This time the theme is Chocolate & Beer Oktoberfest! For just $25, guests can enjoy:

Beer-Cheese Soup with Soft Pretzel & White Chocolate-Mustard Sauce

Gouda-Stuffed Bratwurst or Sweet Onion & Cheese Spatzel

both served with Baked Gouda, Cocoa Nib-Infused Sauerkraut, & Crusty Bread

Black Forrest-Dark Chocolate & Cherry Torte

Also enjoy our appetizer:

German Meatballs with Creamy Dill Sauce ($12)

and a first for us:

Three Course Beer Pairing (one beer with each course for an additional $15)

If all of this is too hard to comprehend, just take a look at the pics from our last dinner. Commence mouth-watering now:



Appetizer: Goat Cheese-Stuffed Figs Wrapped with Proscuitto

First Course: Ribollita Soup with White Chocolate Olive Oil Crostini

Entree: Rosemary-Crusted Roasted Lamb Chop or Gorganzola Aranici with Stuffed Tomato and Cocoa-Balsamic Sauce.

Dessert: Tiramisu with Burnt Caramel Espresso Sauce and Milk Chocolate Coffee Toffee

Zingerman's Chocolate: El Rustico Askinosie Bar at Zingerman's Deli

This has been a long day. In fact, it's already 12:30am. That's frightening, since what still feels like tomorrow promises to be an even longer day. So I think I'll turn things over post haste to Duff Anderson from the foodie haven Zingerman's in Ann Arbor, Michigan, where her official title is "Chocolate Lady."

This is the first of several installments reporting on the state of chocolate at the various Zingerman's location around Ann Arbor (including the famous Deli, the Bakehouse, and the Creamery). I'd like to especially thank Duff for sending her report from the front during a hectic Jewish Holiday sandwich-making extravaganza (while, she tells me, she was also working on Zingerman's annual Paella Party).

I give you, Duff:

Last February, Zingerman’s Deli and Askinosie Chocolate launched El Rustico Chocolate Bar, inspired by the traditional foodways of the vanilla-growing regions of Mexico. We named it El Rustico – the rustic one – a Mexican style chocolate bar with delicate bits of whole vanilla bean.

There isn’t anything else like this bar out there in the chocolate universe right now. I proclaim this with a little bit of a proud-mommy complex (I helped develop it) but mostly as a completely objective observer!

We did no conching and very little refining on this chocolate, which gives it a really nice, crystalline texture. We are using Askinosie’s bean-to-bar Soconusco Mexican cacao to make El Rustico, partly because there is much great choco-history in that region (the Aztec’s sourced their cacao there) but mostly because we love its flavor!

But we didn’t stop there. We decided to sprinkle the bar with tiny morsels of super supple, hand-chopped (by yours truly and a very patient chef at the Deli) whole vanilla bean. Now, using whole bean vanilla (including the pod) in a chocolate bar – to amp up both flavor and texture – is crazy and delicious. So crazy and delicious, in fact, that no one else is doing it.

Askinosie Chocolate and Zingerman’s Deli are about to begin production on the next batch of El Rustico (the first batch sold out!), so you should see it back on the Deli shelves sometime in October. The bar will also be available online at www.askinosie.com.

Virginian Chocolate

In July, historians, anthropologists, and sociologists engaged in an ongoing debate on the Association for the Study of Food and Society listserv about the definitions of and differences between the words criolla and criollo. One respondent argued that both are (differently gendered) versions of the same adjective derived from the Portuguese Brazilian crioulo, and someone else surmised that "criollo in general refers to someone born in the Western Hemisphere to parents who came from Spain" while "criolla refers to grapes (aka 'mission grapes') brought to California (and other places in the Western Hemisphere) by the Spanish in the 16th century and planted there for the purpose of wine-making." My own contribution to the conversation was that

As high-end chocolate becomes more mainstream, marketers like to draw attention to criollo cacao beans (as opposed to forastero and trinitario beans, though, as several people have already mentioned, cacao plants are naturally genetically intermixed) as the "purest" and "finest" cacao--that is certainly an oversimplification. A couple of facts that challenge/complicate that characterization: 1. Juan C. Motamayor has actually proposed that there are ten rather than three "genetic clusters" of cacao, in his paper "Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree (Theobroma cacao L)" (http://www.plosone.org/article/info:doi/10.1371/journal.pone.0003311), and 2. My own experience in rural Guatemala was that people used the term to refer to cacao that came from trees that were wild and that they believed to be of inferior quality (whether that cacao would turn out to be genetically "criollo" is not clear to me), as opposed to "hibridos," known hybrids (often introduced in the 1940s or 50s, I believe, by the United Fruit Company) that they understood to be superior.

Implicit in my argument is is the assumption that the word the chocolate industry is concerned with is criollo, not criolla.

Brothers Tim and Matt Gearhart either disagree or are misinformed. Quite possibly, they simply don't care about semantics. The signature bon bon at their Gearhart's chocolate shop in Charlottesville, VA, is the "Criolla": a ganache of El Rey couverture and Shenandoah cream, combined with cacao nibs. The Gearharts treat chocolate the way that winemakers in the Jeffersonian stomping ground of the "Monticello Region" that surrounds Charlottesville treat grapes--they turn out a good product without self-consciousness or pretension.

In addition to the Criolla, former Marine cook Tim Gearhart makes fifteen other confections (Matt handles the business end), including maple pecan candies, an earl grey bon bon I'd like to make another trip for, and an orange-, cinnamon-, and ancho chile-infused ganache that borrows a lot of its flavor from the Green & Black's Maya Gold bar. The second Gearhart's location is scheduled to open in Richmond later this month.

Rustic Tuscan Dinner

Listen up, cocoababies! Our next Three Course Prix Fixe Dinner is only three weeks away! Silly old me decided to take a few days off for my bday and I forgot to post the announcement before I left. Those of you who are in the cafe often have already reserved space from seeing flyers around... but the rest of you might be a little behind. Allow me to catch you up.

Exclusively Saturday, September 19th, with seatings at 4.5, 6.5, & 8.5pm we will be hosting three enticing courses from the Italian North! Our Rustic Tuscan Dinner is as follows:

Goat Cheese-Stuffed Roasted Figs Wrapped in Prosciutto (optional starter)

Ribollita Soup with White Chocolate Olive Oil Crostini

Roasted Baby Lamb Chop or Fried Gorganzola Risotto Cake

both served with Cocoa Balsamic Sauce and Parmesan-Stuffed Tomato

Espresso Bean Tiramisu with Milk Chocolate-Toffee Crunch

Seatings are $25 per guest (plus gratiuty and tax, of course) and we plan on selling out. As always, we are holding RSVPs with a valid credit card and have a 48hr cancelation policy. Don't wait to call us or you might lose out! 619.578.2984

Until then, here's the yum-yums from last dinner:

Starter: Spinach-Articoke Dip with Cocoa-Glazed Bacon and Garlic Flatbread

First: Caprese Brulee Salad with Cheroke Heirloom Tomatos and White Chocolate Balsamic Glaze

Entree: Ricotta-Mascarpon Ravioli with Chile-Burnt Caramel Hazelnut, Sage Brown Butter Sauce, and Lemon-Vanilla Bean Fennel Salad

Dessert: White Chocolate Summer Berry Bread Pudding with Cocoa-Nib Creme Anglaise

September Wine, Cheese, and Chocolate Threeway

Our Threeway last week was such a sexy time, we decided to push our calendar up a bit and schedule another one in two weeks. Usually these events come every month, but we sold out for the last one and with our dance card filling up so quickly, we're spreadin' the love more frequently these days.

If you have yet to check our Threeways out, I'm sure you're wondering what the heck I'm blogging out. So check it:

Main Entry: three·way
Pronunciation: \ˈthrē-wā\
Function: noun
Definition: Threeway-A form of group se...

Opps, wrong dictionary. Let me grab the chocolate-covered one!

Threeway- A tasting event involving exploring three different gastronomic pleasures at the same seating.

Ahh! Much more appropriate, no? Well it's true, while our Threeway events make for a fun and possibily sexy evening, the focus is on enjoying and exporing nine different tastes (three artisan cheeses, three satisfying wines, and three exotic truffles). The tasting is complete with an open discussion of how our palates appreciate the process of taste and how one taste can effect and change the taste of another.

Our next event is September 16th from 7-8pm and we sell out at just 22 people! Call us for RSVPs at 619.578.2984. Cya then!

Another Threeway Coming Up!

Our sexy evening of wine, chocolate, and cheese earlier this month sold out a few days prior to the event so I've decided to schedule another one before the end of August. Normally these just come along once a month, but evidentally our chocolat libido has been high as of late, so we're gearing up for another Threeway next Wednesday, August 26th! And this one's thematic! Check it:

Join myself and informal guest star from Stone for an hour-long experience of three truffles, three cheeses, and three locally brewed beers from Stone Brewing. That's right, folks... this time we're changing it up and going all brews! Beer googles make everything happen so much smoother anyway.

All nine tastes for just $20 a head. And don't forget your 10% discount on all other chocolate purchased that evening. We're closing the event at 24 guests and we've got 14 so far to don't hesitate. Call us to make an RSVP at 619.578.2984.

Summer Eats and the Caprese Tomato Brulee

We're ripping through taking reservations for our next Prix Fixe dinner on Saturday with only one table left at our 6.5 seating. No worries for you slackers, though, there is plenty of space still left at 4.5 and 8.5. What's everyone so exited about, you ask? Well little ol' me has been doing some recipe testing and here's what's coming. Check it:

That's our Caprese Cherokee Heirloom Tomato with Brulee Crust & White Chocolate-Balsamic Drizzle. Looks amazing, no? Well it's pretty mouth watering if you ask me. But that's just the beginning of the good eats we're featuring. Take a look at the whole dinner line-up here.

Don't forget to place your reservations in time! As always, we hold tables with a credit card and have a 48 hour cancelation policy. Call the cafe direct for more info: 619.578.2984

Belgian Chocolate Cookies: A Unique Delicacy

Belgian Chocolate Cookies: A Unique Delicacy


Indeed, chocolates are considered to be one of the best candies in the world. It is delicious, it uplifts depressed people's spirits, it can make someone happy and it is a great aphrodisiac. As you can see, chocolates are not only merely great tasting candies it is also a candy that can give you a lot of benefits.

Chocolates have been around since the time when Christopher Columbus accidentally discovered it as he was looking for a shortcut to India, got lost and ended up in the New World where it is now called as the Americas. The ancient Aztecs have been consuming chocolates as a beverage for quite a long time before Columbus' discovery. You have to consider that chocolates in the ancient times were highly regarded and are considered to be a sacred drink. In fact, only the elite in the ancient Aztec's society can afford to buy chocolates. Also, chocolates were even used as part of the ancient Aztec's monetary system and used it to purchase their gold.

Today, chocolates are still highly regarded as one of the best candies in the world. However, you have to consider that only a handful of countries produce high quality chocolates. One country that offers premium chocolates is Belgium. Belgian chocolates are considered to be one of the best chocolates in the world. In fact, there are different varieties of Belgian chocolates available today. Some are made with liqueur, which is called chocolate liqueur, some are biscuits coated in Belgian chocolate, some are Belgian chocolate-coated nuts, and there are also other that are cookies with Belgian chocolate morsels.

Everybody loves cookie. In fact, when you were a child, you probably tried to sneak in your kitchen just to get a hold of the cookie jar. Today, there are cookies available in the market with Belgian chocolate morsels. It may sound like chocolate chip cookies, but you have to consider that instead of the regular chocolate as the cookie morsels, Belgian chocolates are used. As mentioned before, Belgian chocolates are considered to be one of the most popular and also one of the finest chocolates in the world.

You have to expect that cookies with Belgian chocolate as morsels may be on the expensive side. However, just like purchasing Belgian chocolates, you can be sure that after tasting a Belgian chocolate cookie, you will say that it's worth every penny.

Belgian chocolate cookies bring the best of both worlds. With the chewiness and the buttery flavor of cookies combined with the famous Belgian chocolates that melts smoothly in your mouth, you can be sure that you will get what you pay for.

Just think about it, you can eat Belgian chocolate cookies anytime where it can be perfect whenever you are having coffee, perfect for snacks when you have a cup of tea with your friends, and it is also an additional treat to ice cream desserts.

The great thing about this kind of cookies is that it is combined with one of the world's finest chocolates. This means that you will be able to love Belgian chocolate cookies and it is also a perfect gift idea for your loved ones.

Once they taste Belgian chocolate cookies, you can be sure that they will ask you where you brought it. Today, there are available websites that offer Belgian chocolate cookies as well as other Belgian chocolates for sale where you don’t have to go to your nearest candy store anymore but wait for it to arrive at your doorstep. You have to consider that most of your regular candy stores will not sell Belgian chocolates because of its expensive price.

belgian chocolates

Reese's Dark Peanut Butter Cups Giveaway!
Use Twitter to tell us why you should be one of three winners to receive four two-packs and two bags of miniatures. Link to your tweet in the blog comments. Three best tweets win! Good Luck!

August Summer Harvest Dinner

Its that time of already... temperatures are rising, beaches are calling, and the heirloom vegetables of Southern California are ripe for the picking. What's a chocolatier to do? Sounds like a lovely time for a Chocolate Tasting Dinner!

With Luigi's Pizzaria open next to the cafe now, there are a lot of new folks around here these days. For you faithful bloggers out there forgive me for sounding like a broken record, but I think I can hear at least one tiny voice in the back of the crowd feably asking, "What's a Chocolate Tasting Dinner?"

For just $25 bucks a person (tip and tax extra, of course), cafe patrons with the proper RSVPs can come and enjoy a three course dinner. But not just any old prix fixe... no, no, no... surely you all know me better than that by now! At our dinners, each course features a chocolate or caramel component! I know a few of you are thinking this is strange, but with this being our 16th multi-course dinner, some of my friends are insisting that that makes me America's foremost authority of chocolate savory food. Well, I doubt that, but I've certainly seen a lot of interesting cocoa-laden concoctions by now.

So what's up next? With summer in full swing, I can't help myself but exploit all it has to offer. Join us for our next dinner, Summer Harvest, on Saturday August 22nd. Check it out:

Spinach and Articoke Dip with Cocoa-glazed bacon & flatbread (optional starter)

Caprese Salad with Brulee Crust of Heirloom Tomato, Fresh Mozzarella, Basil, & White Chocolate-Balsamic Drizzle

Ricotta-Parmesan Ravioli & Sage Brown Butter Sauce with Shaved Fennel Bulb and Chile-Burnt Caramel Hazelnut

Summer Berry Bread Pudding of Raspberry & Blackberry with Cocoa Nib-Infused Creme Anglaise

We have seatings at 4.5, 6.5, and 8.5 and as always, space is limited for our dinners. For reservations, call 619.578.2984!

Until then, take a look at what we featured last month, with pictures courtesy of our friends at Kaleb Scott Photographs.

Steamed Mussels with Crispy Salumi and Herbs

Roasted Corn and Potato Chowder with Shrimp Demilgaze and Cocoa-glazed Bacon

Fried Crabcake with Poached Egg, Hasty Pudding, and Chile-burnt Caramel Hollendaise

Caramel Apple Pie with Vermont Cheddar and White Chocolate Semifreddo