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FareShare Gazette Recipes --December 2000 - C's (Page 3)

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A Time for Chocolate: Chocolate Coconut Clock Tower with Cookie Clock
Hands, Roast Pineapple Vanilla Sauce, and the Correct Time

Recipes Included On This Page

Clock 1: Chocolate Clock Towers
Clock 2: Coconut Mousse
Clock 3: Pineapple Vanilla Sauce
Clock 4: Face Plate!
Clock 5: Cookie Clock Hands

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                      * Exported from MasterCook *
                     Clock 1:  Chocolate Clock Towers
Recipe By     :The Inn Chef; Ep.#219; Food Network Canada
Serving Size  : 1     Preparation Time :0:00
Categories    :  Volume 3-12, December 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **The Brownies**
  4             ounces  unsweetened chocolate -- (125 g)
                        coarsely chopped
     1/4         pound  butter -- (125 g)
                        [1/2 cup / 125 mL]
  1                cup  brown sugar -- (250 mL)
  1                cup  white sugar -- (250 mL)
  1         tablespoon  vanilla -- (15 mL)
  4                     eggs
  1                cup  all-purpose flour -- (250 mL)
  1                cup  macadamia nuts -- (250 mL)
                        **The Chocolate Wrap**
  2             ounces  white chocolate -- chopped (50 g)
  8             ounces  bittersweet chocolate -- (250 g)
  8             ounces  milk chocolate -- (250 g)
                        Reserved coconut mousse
  1                cup  toasted sweetened coconut -- shredded (250 L)
Make the brownie base:
Preheat the oven to 350F / 180C. Butter and flour a 9-inch / 23 cm 
square baking pan.
Place the unsweetened chocolate, butter, brown sugar, white sugar, 
and vanilla in a medium bowl. Set the bowl over a pot of simmering 
water and stir until the mixture is melted and smooth. Remove it from 
the heat. Beat in the eggs. Beat in the flour. Stir in the nuts. Pour 
the batter into the baking pan and bake for 30 minutes or until a 
toothpick inserted in the cake comes out clean.
Let the brownies cool, then cut out 8 circles using a 3-inch / 8 cm 
biscuit cutter. Pass around the scraps on a plate.
Make the chocolate wrap:
Cut 8 pieces of parchment or wax paper measuring 3 by 11 inches / 25 
by 8 cm. Melt the white chocolate in a bowl set over a simmering pot 
of water, stirring until smooth. Place the melted chocolate in a 
small piping bag fitted with a very small plain tip. Pipe the 
chocolate in an even lattice or other fanciful pattern onto the 
papers. Place them in a cool place to set.
Temper the bittersweet chocolate and milk chocolates separately. 
(Tempering the chocolate gives it a shiny glaze. You may skip this 
step. Simply melt the chocolate just as you melted the white 
chocolate and proceed to the next step.) Reserve one-third of the 
bittersweet chocolate in 1 or 2 large pieces.
Chop the remaining two-thirds and place in a bowl. Set the bowl over 
a pot of simmering water. When the chocolate begins to melt, stir it 
until it is smooth. Remove from the heat, add the large piece and 
stir. As it melts slowly it adjusts the temperature of the melted 
chocolate, tempering it.
Repeat with the milk chocolate.
Pour some of each chocolate into the center of each chocolate wrap over 
the white pattern. Using a small offset spatula, gently spread the 
hocolate into an even layer slightly thicker than the white chocolate. 
If you spill over the edges, wipe away the excess. Let the papers rest 
for several minutes as the white chocolate warms slightly.
Reserve some of the bittersweet chocolate in a small piping bag for the 
plate decoration.
Carefully, quickly, and accurately wrap the chocolate around a brownie 
round, wax paper facing out. Try to have it only slightly overlap, 
forming a perfect seam. Adjust the paper collars until they are even, 
straight, and tall. Transfer the contraptions to a baking sheet and 
freeze to set, 15 minutes.
Meanwhile, place the coconut mousse in a piping bag with a large plain 
tip. When the wraps are solid, quickly pipe the mousse evenly into each 
mold. Smooth the surface of each, making the top of the mousse 
perfectly flush with the chocolate collar. Sprinkle with the toasted 
coconut. Return to the freezer until firm, 2 hours.
A Time for Chocolate: Chocolate Coconut Clock Tower with Cookie Clock
Hands, Roast Pineapple Vanilla Sauce, and the Correct Time  (Ep.# 219)
Formatted for MasterCook by Hallie.
Contributed to the FareShare Gazette by Hallie; 13 December 2000.
<http://fareshare.net>
Hallie**Food Network Canada recipes**
                      - - - - - - - - - - - - - - - - - - - 
Per serving: 6280 Calories (kcal); 487g Total Fat; (63% calories from 
fat); 100g Protein; 525g Carbohydrate; 1046mg Cholesterol; 1468mg 
Sodium
Food Exchanges: 13 1/2 Grain(Starch); 6 Lean Meat; 0 Vegetable; 
0 Fruit; 94 1/2 Fat; 20 1/2 Other Carbohydrates
                      * Exported from MasterCook *
                         Clock 2:  Coconut Mousse
Recipe By     :The Inn Chef, Ep.#219; Food Network Canada
Serving Size  : 1     Preparation Time :0:00
Categories    :  Volume 3-12, December 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces  white chocolate -- (375 g)
     1/4         pound  butter -- (125 g)
                        [1/2 cup / 125 mL]
  4        tablespoons  coconut liqueur -- (60 mL)
     1/4           cup  coconut cream -- (60 mL)
     1/2           cup  heavy cream -- (125 mL)
Place the chocolate, butter, liqueur and coconut cream in a large 
stainless steel bowl. Place the  bowl over a pot of gently simmering 
water. Melt the chocolate slowly, stirring frequently. As the chocolate 
melts, remove the bowl from the heat, returning briefly if needed. Stir 
until the mixture is very smooth and has cooled to room temperature.
In a separate bowl, whip the cream until it is stiff. Fold the cream 
into the chocolate until it is completely incorporated. Refrigerate the 
mousse until completely chilled, at least 2 hours.
A Time for Chocolate: Chocolate Coconut Clock Tower with Cookie Clock
Hands, Roast Pineapple Vanilla Sauce, and the Correct Time  (Ep.# 219)
Contributed to the FareShare Gazette by Hallie; 13 December 2000.
<http://fareshare.net>
Formatted for MasterCook by Hallie.
Hallie**Food Network Canada recipes**
                     - - - - - - - - - - - - - - - - - - - 
Per serving: 3140 Calories (kcal); 273g Total Fat; (72% calories from 
fat); 19g Protein; 210g Carbohydrate; 412mg Cholesterol; 1039mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
54 1/2 Fat; 13 1/2 Other Carbohydrates
                      * Exported from MasterCook *
                    Clock 3:  Pineapple Vanilla Sauce
Recipe By     :The Inn Chef; Ep.#219; Food Network Canada
Serving Size  : 1     Preparation Time :0:00
Categories    :  Volume 3-12, December 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  ripe fragrant pineapple -- peeled,
                        cored and chopped
     1/4         pound  butter -- melted (125 g)
  1                cup  brown sugar
  3               cups  pineapple juice -- (750 mL)
  4                     vanilla beans -- pods split
                        and seeds scraped out
                        Salt to taste
Preheat the oven to 400F / 200C.
Toss the pineapple chunks with the butter sugar. Place them in a 
roasting pan and roast for 15 minutes. Shake the pan. Continue 
roasting, shaking the pan or stirring the chunks every few minutes so 
they roast evenly,  just until the pineapple is lightly caramelized, 
about another 15 minutes.
Transfer the pineapple to a medium saucepan. Pour the juice into the 
roasting pan and stir until any remaining bits have dissolved. Pour the 
juice into the saucepan. Add the vanilla bean pods and seeds. Bring the 
mixture to a gentle simmer. Simmer until the pineapple softens and 
begins to dissolve, about 30 minutes. Discard the vanilla pods.
Pure the sauce in a blender until very smooth. Strain it through a 
fine-mesh strainer and chill until needed.
A Time for Chocolate: Chocolate Coconut Clock Tower with  Cookie Clock
Hands, Roast Pineapple Vanilla Sauce, and the Correct Time  (Ep.# 219)
Hallie's comment: There was just a (?) mark for the amount of brown 
sugar; I have no idea how much was called for. :-(  If anybody has any 
suggestions or ideas I'd like to see them.
MC formatted by Hallie.
Contributed to the FareShare Gazette by Hallie; 13 December 2000.
<http://fareshare.net>
Hallie**Food Network Canada recipes**
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 1779 Calories (kcal); 93g Total Fat; (45% calories from 
fat); 3g Protein; 244g Carbohydrate; 249mg Cholesterol; 1002mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 6 1/2 Fruit; 
18 1/2 Fat; 9 1/2 Other Carbohydrates
                      * Exported from MasterCook *
                           Clock 4: Face Plate!
Recipe By     :The Inn Chef; Ep.#219; Food Network Canada
Serving Size  : 1     Preparation Time :0:00
Categories    :  Volume 3-12, December 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     chocolate truffles
Remove the clock towers from the freezer.  Grasp the small overlap area 
of the paper wrap and break it loose. Continue peeling the paper from 
the mold.
Using the reserved bittersweet chocolate, pipe a stylized clock face 
around the rim of 8 plates.
Pour about 1/4 cup / 60 mL of the sauce in the center of each plate. 
Center a clock tower on the plate. Top with a truffle.
Fit 2 clock hands in under the truffle to show the current time.
Serve with a tick-tock!
A Time for Chocolate: Chocolate Coconut Clock Tower with  Cookie Clock
Hands, Roast Pineapple Vanilla Sauce, and the Correct Time  (Ep.# 219)
MC formatted by Hallie.
Contributed to the FareShare Gazette by Hallie; 13 December 2000.
<http://fareshare.net>
Hallie**Food Network Canada recipes**
               - - - - - - - - - - - - - - - - - - - 
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
0 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                       Clock 5:  Cookie Clock Hands
Recipe By     :The Inn Chef; Ep.#219; Food Network Canada
Serving Size  : 1     Preparation Time :0:00
Categories    :  Volume 3-12, December 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  butter -- (60 mL)
                        at room temperature
  4        tablespoons  molasses -- (60 mL)
     2/3           cup  sugar -- (150 mL)
     2/3           cup  all-purpose flour -- (150 mL)
  3                     egg whites
Place the butter, molasses, and sugar in a food processor and process 
until very smooth. Add the flour and egg whites and continue processing 
until thoroughly combined and smooth. Refrigerate the batter until 
firm, at least 2 hours.
Preheat the oven to 350F / 180C.
Using a piece of thin, stiff food-safe plastic, cut out 2 clock hand 
templates, one 5 inches / 12 cm long and the other 3 inches / 8 cm 
long, and both at least 1/2 inch / 1 cm wide for strength.
Place the templates on a nonstick baking sheet. Using a small metal 
spatula, spread a thin layer of the batter through the template. Repeat 
until 8 long hands and 8 short hands have been formed.
Bake them until they are crisp and brown, 7 to 10 minutes. Let the 
cookie clock hands cool before gently removing them from the baking 
sheet. Reserve in an airtight container.
A Time for Chocolate: Chocolate Coconut Clock Tower with  Cookie Clock
Hands, Roast Pineapple Vanilla Sauce, and the Correct Time  (Ep.# 219)
MC formatted by Hallie.
Contributed to the FareShare Gazette by Hallie; 13 December 2000.
<http://fareshare.net>
Hallie**Food Network Canada recipes**
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 1494 Calories (kcal); 47g Total Fat; (27% calories from 
fat); 20g Protein; 254g Carbohydrate; 124mg Cholesterol; 666mg Sodium
Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 
9 Fat; 12 1/2 Other Carbohydrates

 

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