httpvh://www.youtube.com/watch?v=Cwzp5PnsFtE
Too tired to read then click play on the box below to hear the blog read to you by Brian (and occasional comment by Helenka when I screw it up).
Hello, Culinary Playmates:
It is I, Helenka, your fearless advocate of gustatory creativity (aka I eat weird but really tasty food and think you should, too). Apparently, I am also Queen of Birthdays. And … um … Queen of fabulous things to eat … and drink … and drink some more! ::giggles:: Don’t worry, it’s only a temporary delusion. But the reason this episode is special is because Brian and I celebrated my June 1st birthday (in 2011) in grand style. Well, why not make it a birthday fit for a Queen? After all, it was my 5 million and first. Actually, that’s a wee bit of a fib. I’m well into the 5 millions but I’ve dropped a few hundred years on account of good…. ::reacts to Brian’s stern glare:: Okay, okay, I meant bad behaviour. Besides, I felt it was entirely appropriate to call it 5 million and one as this is our 51st regular episode (not counting specials, desserts, outdoor fun, road trips, yadda with a side order of yadda). I just love synchronicity, even if I have to bang a round peg into a square hole to achieve it. Yes, quite often I’m just five … instead of 5 million.
What I also love is surprises. Well … only good surprises. And Brian delivered oodles of those, right to the dining table. How did he do that? Well, magic, of course. And lots and lots of preparation which was accomplished behind the scenes. All I had to do was show up and be all … surprised! And more surprised!! And I-can’t-believe-what-he-just-made SUPER surprised!!! That was the exquisite birthday cake, if you hadn’t guessed. There was an additional element to the surprise, though. Brian had asked me prior to the celebration to choose either pink or blue. I didn’t know WHY, even though my natural inclination would be to choose pink (not for any stereotypical reasons, but because precious piggies are pink and I certainly do love all of my piggies). So I decided to choose blue instead. That’s also why I wore a blue flower in my hair.
Well, never in my wildest dreams did I expect to unveil (uh … de-napkinate?) that vision of baking wizardry, complete with flowers and butterflies and … and … stuff. Even though it tasted luscious, I’m still wincing that I had to cut into such a work of art. ::ponders:: Doesn’t that defeat the purpose of making something, when it looks too good to eat? Well, somehow I managed to do it and…. Mmmmmmmmm…. Uh-oh. I just got carried away. Time to get back on track and finish the blog.
I’m really thrilled that you got to share in my joy and see exactly how much care and attention Brian paid to making my celebration so special. Hmmm. Since he’s reciting this, I wonder if he’s blushing yet. ::ponders and waits, dragging things out:: Okay, okay, I’ll change the subject. I know Brian tried to get me to use his fancy foreign implement to get at all of the good hidden bits of lobster, but I think I’ll stick to my tried-and-true method of sucking out the meat and juices from the lobster tail fins and shell crevices. Hey, it works for me … and that’s a lesson I took to heart way before I reached 5 million! Hmmm, I wonder what I’ll learn in the next 5 million years. I guess we’ll all simply have to wait and see. But one thing I can tell you with the utmost certainty is that I will never forget how amazingly special this birthday celebration was. Though, somehow, I’m pretty sure that Brian won’t let me!
Normally (or as normal as it gets around here), I’d start reminiscing about previous birthdays in my nostalgic meanderings. But, you know, sometimes there are simply too many memories jammed in my head, so I’m giving myself permission to not go there. In celebration … as it were. Besides, instead of looking backwards, I should be looking forward in anticipation. I believe that’s good advice for everybody, too.
Well, that’s a wrap for another episode. It’s early March, 2012 and I’m keeping my fingers extra crossed (oh, please, can it really be almost spring?) for more warm temperatures. However, the weather’s been unpredictable, to say the least (it rained earlier today which is a lot nicer than snow or hail; and the birds – such optimistic cheerful creatures – have been singing all day through my wide-open windows), so I’m hoping for more meteorological stability. Until next time, have yourselves a great week and don’t forget to have fun with your food, too!
Enjoy!
B&H =;)
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Brian’s Notes and Teaser Recipes:
I wanted to make a special cake for Helenka but, in order to do that, I needed some extra skills. I took a special class on working with fondant at Michael’s, the arts and craft store. Once that was done, the plotting … I mean the planning began.
So … special. Hmmm. As I had been given a Hershey Chocolate recipe book for my own birthday the year prior, I thought I would dig in there and, lo and behold, on page 66 – also available on the Hershey website – was the one I wanted to try.
Of course, knowing me, I wanted something extra special for the icing as well, so I used Nigela Lawson’s version of “Fudge Icing”, though you can use the original version that is provided below.
FIESTA FANTASY CAKE
Ingredients
* 2 cups sifted cake flour or 1-3/4 cups sifted all-purpose flour
* 1/2 cup HERSHEY’S SPECIAL DARK Cocoa or HERSHEY’S Cocoa
* 2 teaspoons baking soda
* 1/4 teaspoon salt
* 2 cups packed light brown sugar
* 2/3 cup butter, softened
* 3 eggs
* 1 tablespoon coffee liqueur or strong coffee
* 1/2 teaspoon vanilla extract
* 1 container (8 oz.) dairy sour cream
* 3/4 cup boiling water
* CHOCOLATE MOUSSE (recipe follows)
* CHOCOLATE FROSTING (recipe follows)
Directions
Heat oven to 350°F. Grease and flour two 9-inch round cake pans. Combine flour, cocoa, baking soda and salt. Set aside.
Beat brown sugar and butter in large bowl on low to medium speed of mixer until combined. Add eggs, one at a time, beating well after each addition. Beat in coffee liqueur or coffee and vanilla. Add flour mixture and sour cream alternately to sugar mixture, beating after each addition just until combined. Stir in boiling water until blended. Pour into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks. Cool completely.
Prepare CHOCOLATE MOUSSE. Split each cake layer horizontally to make four layers total. Place one layer on serving plate; spread with one-third of the mousse (about 1 cup). Repeat layering with two of the remaining layers and remaining mousse. Place remaining cake layer on top. Prepare CHOCOLATE FROSTING; frost cake top and sides. Cover; refrigerate at least 2 hours before serving. 16 to 20 servings.
CHOCOLATE MOUSSE
Place 2 cups (12-oz. pkg.) HERSHEY’S Semi-Sweet Chocolate Chips in a food processor bowl; cover and process until finely ground. Mix 1/3 cup whipping cream and 3 tablespoons granulated sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is just boiling. With food processor running, pour hot cream through feed tube, processing 10 to 20 seconds or until chocolate is completely melted. Scrape side of food processor bowl. Add 1/4 cup coffee liqueur or strong coffee and 1 tablespoon vanilla extract through feed tube; process 10 to 20 seconds or until smooth. Pour into large bowl; cool about 10 minutes or until mixture is room temperature. Beat 1 cup whipping cream in chilled medium bowl on high speed of mixer just until soft peaks form. Fold whipped cream into chocolate mixture. Cover; refrigerate at least 30 minutes. Makes about 3 cups.
CHOCOLATE FROSTING
Stir together 1-1/2 cups sifted powdered sugar and 2/3 cup sifted HERSHEY’S Special Dark Cocoa in medium bowl. Add 1-1/2 cups whipping cream and 1 teaspoon vanilla extract. Beat on low speed of mixer until stiff peaks form, scraping side of bowl constantly. [Mixture will be very stiff.] By hand, stir in milk, one tablespoon at a time, to make desired spreading consistency. Makes about 3 cups.
FUDGE ICING by Nigela Lawson
Ingredients
* 6 ounces bittersweet chocolate, minimum 70 percent cocoa solids
* 1 cup plus 2 tablespoons unsalted butter, softened
* 1-3/4 cups confectioners’ sugar, sifted
* 1 tablespoon vanilla extract
Directions
Melt the chocolate in the microwave – 2 to 3 minutes on medium – or in a bowl sitting over a pan of simmering water, and let cool slightly.
In another bowl beat the butter until it’s soft and creamy and then add the sifted confectioners’ sugar and beat again until everything’s light and fluffy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
Then ice the top and sides, spreading and smoothing with a rubber spatula.
SEAFOOD PASTA SALAD
(original recipe idea link)
Ingredients
* 1-1/2 (8 ounce) packages tri-color pasta
* 3 stalks celery
* 1 pound imitation crabmeat
* 1 cup frozen green peas
* 1 cup mayonnaise
* 1-1/2 tablespoons white sugar
* 2 tablespoons white vinegar
* 3 tablespoons milk
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.