Holiday Favorites

[lalbo-81]

  I've been reading, and watching shows about food around the world, it's diversity and its similarities. And with Christmas coming, I thought I'd ask what your favorite special to the holidays dish is? 

  One of mine is Whoopee pies, one of my DILs is from Pennsylvania Dutch country and she makes them for us only at Christmas. They are so goood! 

[tasfleur]

I can't argue with that lalbo.  We seem to get the ant attacks in the warmer weather here and we're forever watching out for the wee beasties.

Hoping your grand daughter will make a ginger bread house, I'd love to see it.  I might start mine next week, it depends on the timing ... I might even have to resort to buying the gingerbread walls and roof and go from there ...  ... one day at a time.

[domino-710]

Chocolate Fondant Cakes

Serves 4

Cooking Time - Less than 30 minutes

Ingredients :

20g butter, melted

200g good quality couverture chocolate, chopped coarsely

100g unsalted butter, chopped

1 tablespoon goo quality cocoa powder

1 teaspoon baking powder

1 tablespoon plain floour

1/3 cup castor sugar

3 eggs

2 tablespoons Frangelico or Amaretto, optional

Method :

Lightly grease 4 x 225ml Dariole Molds wth melted butter. Place in the Freezer.

Melt the cocolate and the chopped butter in the top of a double boiler. Mix to combine. Set aside to cool slightly.

Sift together cocoa powder, baking powder and plain flour. Stir in the sugar. Add eggs, liqueur and meted chocolate mixture. Whisk to combine.

Spoon mixture in prepared molds (it should 2/3 fill each mold). Return molds to the freezer for an hour.

Preheat oven to 220c or 220c fanforced.

Bake the fondants for exactly 12 minutes. 

The cakes will have formed a crust.

Run a flat bladed knife around the cakes to loosen them.

Invert onto individual plates and serve immediately with cream or icecream.

These desserts can also be cooked from frozen, so they are perfect to prepare ahead.

Enjoy.

[domino-710]

Typed in full with love. 

Could not get the page to scan to fit the site requirements.

(My old printer I think - have a newy but waiting for this one to run out of ink.)

They are really quite yummy - they rise like souffles.

[domino-710]

Oh Oh - the oven should be 200c or 220c fanforced.

Given that - I'd double the Frangelica - but only while cooking. 

[imastawka]

Very noice.

Strangely I have Dariole moulds, but not the booze    

[domino-710]

I have never added the booze - they are pretty rich as they are.

Try a glass while cooking. lol

[lalbo-81]

---

@tasfleur wrote:

I can't argue with that lalbo.  We seem to get the ant attacks in the warmer weather here and we're forever watching out for the wee beasties.

Hoping your grand daughter will make a ginger bread house, I'd love to see it.  I might start mine next week, it depends on the timing ... I might even have to resort to buying the gingerbread walls and roof and go from there ...  ... one day at a time.

 
If she really does make it, I will demand that she post a picture for you! She's an artist, and an 18 year old drama queen, so we'll see, lol!

---

[lalbo-81]

I'm off to research several words in your recipe, and to bed, lol! Have a lovely day! 

[domino-710]

---

@lalbo-81 wrote:

I'm off to research several words in your recipe, and to bed, lol! Have a lovely day! 

---

Just ask - this kitchen goddess is at your disposal. lol

[lalbo-81]

---

@domino-710 wrote:

---

@lalbo-81 wrote:

I'm off to research several words in your recipe, and to bed, lol! Have a lovely day! 

---

Just ask - this kitchen goddess is at your disposal. lol

---

Okay, what is castor sugar, couverture chocolate and Darielle molds? I was too tired to look them up. I'll be back later to post the Whoopie pie recipe too, after she writes down how to make the various fillings she uses.