Tap Mixer Quotes

From the Waverley Kitchen Journal Fig and Pepper Bread Mary’s Note: Sometimes the two most improbable things make the best combination. Ingredients: 2 cups whole grain spelt flour 2 ½ cups unbleached all purpose flour 1 ½ cups coarsely chopped figs 2 tsp coarse black pepper 2 tsp sea salt 2 tbsp olive oil 1 dry yeast packet 1 ½ cups of warm water Whisk flour, salt, pepper, and yeast until blended, by hand or with whisk attachment of mixer. Add olive oil and warm water. Knead for 10 minutes, or use dough hook attachment of mixer for 5 minutes, until dough is smooth and springy. Oil a large bowl, place dough inside, and cover bowl with a damp hand towel. Let sit in a warm place for approximately 1 hour, or until dough has doubled in size. Softly knead in the chopped figs and evenly distribute throughout the dough (lightly flouring your hands can make handling the dough easier), shape into an oval, then place on a baking sheet. Snip three shallow lines into top of the dough with scissors, then lightly dust the dough with flour. Let rise, uncovered, until dough swells a little more—10–15 mins, or longer if the kitchen isn’t warm. Place tray in 350° oven for 40–45 mins until crust is slightly brown and the loaf sounds hollow when tapped on the underside. Cool on a wire rack.

Eleanor’s Black Cake Recipe Quantities are approximate. Eleanor never did write them down. Ingredients: 12 ounces flour 4 ounces breadcrumbs 1 teaspoon baking powder ½ teaspoon baking soda 1 or ½ teaspoon salt 1 teaspoon mixed spice (cinnamon, nutmeg, cloves) 1 pound dark brown sugar (plus extra for the blacking) 2 teaspoons vanilla 1 pound butter (4 sticks), at room temperature 12 eggs 5 to 6 cups dried fruit (raisins, prunes, currants), soaked at least 4 months in white or dark rum and port to cover. If using, dates and maraschino cherries should only be added at mixing time. Instructions: Preheat the oven to 350°F. Add all the dry ingredients to a bowl and blend. In a separate bowl, rub together the sugar and butter, or use a mixer on low, until smooth and fluffy. Add vanilla. Add 1 egg, mix 1-1 ½ minutes, add 1 ⅓ ounces flour-breadcrumbs mixture. Repeat until all eggs and flour are gone. Mix in the blacking. Make the blacking by melting brown sugar in a saucepan over low heat until it is caramelized. You will need more than you think! Puree half the fruits in a blender. Combine and add to the batter. Grease two cake tins. Cut wax paper circles to line the bottoms of the tins. Pour in the batter until the tins are three-quarters full. To bake: Place the tins on the middle rack of the oven. Place a separate pan filled with tap water on the rack beneath. Bake for 1 to 2 hours, until the cake starts to pull away from the side of the pan and a knife inserted into the middle comes out dry. Depends on oven, tin size, and weather.

Deep Chocolate Pound Cake Mixing boiling water into the cocoa powder is the key to creating a deep chocolate flavor: This melts the cocoa butter and disperses the cocoa through-out the batter. Adding mini chocolate chips that melt into the cake intensifies the flavor even more. Cut any leftover cake into cubes and layer it in glasses with sweetened whipped cream, fresh raspberries, and a touch of chocolate sauce for pretty individual trifles. 8 servings 2¼ cups unbleached all purpose flour 1 teaspoon baking powder ¾ teaspoon coarse kosher salt ¼ teaspoon baking soda ½ cup sour cream ½ cup whole milk ¼ cup natural unsweetened cocoa powder ¼ cup honey 2 tablespoons boiling water ¾ cup sugar ½ cup (1 stick) unsalted butter, room temperature 2 large eggs 1 teaspoon vanilla extract ½ cup mini semisweet chocolate chips Position rack in center of oven; preheat to 350°F. Butter and flour 9×5×3-inch metal loaf pan; tap out excess flour. Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream and milk in small bowl. Sift cocoa into another small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely. Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cooled cocoa mixture; stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips. Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool.

Later, I sat down drunk on the corner of Carondelet and Canal Streets, listening for the rumble of the streetcar that would take me back uptown to my apartment, watching the evening sun bleed from the streets, the city shifting into night, when it truly became New Orleans: the music, the constant festival, the smell of late evening dinners pouring out, layering the beer-soaked streets, prostitutes, clubs with DJs, rowdy gay bars, dirty strip clubs, the insane out for a walk, college students vomiting in trash cans, daiquiri bars lit up like supermarkets, washing-machine-sized mixers built into the wall spinning every color of daiquiri, lone trumpet players, grown women crying, clawing at men in suits, portrait painters, spangers (spare change beggars), gutter punks with dogs, kids tap-dancing with spinning bike wheels on their heads, the golden cowboy frozen on a milk crate, his golden gun pointed at a child in the crowd, fortune-tellers, psycho preachers, mumblers, fighters, rock-faced college boys out for a date rape, club chicks wearing silver miniskirts, horse-drawn carriages, plastic cups piling against the high curbs of Bourbon Street, jazz music pressing up against rock-and-roll cover bands, murderers, scam artists, hippies selling anything, magic shows and people on unicycles, flying cockroaches the size of pocket rockets, rats without fear, men in drag, business execs wandering drunk in packs, deciding not to tell their wives, sluts sucking dick on open balconies, cops on horseback looking down blouses, cars wading across the river of drunks on Bourbon Street, the people screaming at them, pouring drinks on the hood, putting their asses to the window, whole bars of people laughing, shot girls with test tubes of neon-colored booze, bouncers dragging skinny white boys out by their necks, college girls rubbing each other’s backs after vomiting tequila, T-shirts, drinks sold in a green two-foot tube with a small souvenir grenade in the bottom, people stumbling, tripping, falling, laughing on the sidewalk in the filth, laughing too hard to stand back up, thin rivers of piss leaking out from corners, brides with dirty dresses, men in G-strings, mangy dogs, balloon animals, camcorders, twenty-four-hour 3-4-1, free admission, amateur night, black-eyed strippers, drunk bicyclers, clouds of termites like brown mist surrounding streetlamps, ventriloquists, bikers, people sitting on mailboxes, coffee with chicory, soul singers, the shoeless, the drunks, the blissful, the ignorant, the beaten, the assholes, the cheaters, the douche bags, the comedians, the holy, the broken, the affluent, the beggars, the forgotten, and the soft spring air pregnant with every scent created by such a town.

Mexican Hot Chocolate Fudge Pops These fudge pops are infused with protein from the silken tofu and egg whites. Flavored with cinnamon and cayenne (just a hint for a little warmth), these are the perfect dessert or snack for when a chocolate craving hits. MAKES 8 POPS  TOTAL TIME: 3 HOURS 20 MINUTES 1 12-ounce block silken tofu 2 ounces high-quality bittersweet chocolate, finely chopped 5 tablespoons confectioners’ sugar 2 tablespoons unsweetened cocoa powder 2 teaspoons vanilla extract ½ teaspoon ground cinnamon ⅛ teaspoon cayenne (optional) ⅛ teaspoon fine sea salt, such as Maldon 2 large egg whites (or equivalent meringue powder if avoiding raw eggs) Pinch of cream of tartar Red pepper flakes or chili powder 1. Drain the tofu: Carefully transfer the tofu to a fine-mesh strainer and drain well. 2. Melt the chocolate: Microwave the chocolate in a small microwave-safe bowl on high power, stopping and stirring every 15 to 20 seconds, until the chocolate is melted and smooth, about 90 seconds. Let cool. 3. Mix the pudding: Transfer the tofu to the small bowl of a food processor. Add the confectioners’ sugar, cocoa powder, vanilla, cinnamon, cayenne, and salt. Process the mixture, stopping the processor to scrape down the sides of the bowl if necessary, until smooth, about 1½ minutes. 4. Add the melted chocolate and blend until smooth, about 15 seconds. Transfer to a large bowl. 5. Form the pudding pops and freeze: In a medium bowl, whisk the egg whites and cream of tartar until firm peaks form, 2 to 3 minutes (easiest done with an electric mixer). Gently fold the egg whites into the chocolate mixture. 6. Divide the pudding among 8 popsicle molds. Use a table knife to remove any large air bubbles. Top off the molds with any remaining chocolate mixture. Tap the molds on the counter to remove any remaining air bubbles. Place popsicle sticks in the molds. Freeze until solid, about 3 hours, or up to 2 weeks. 7. Serve the pops: To serve, run the molds under hot water for 5 seconds to release the popsicles. Dust the popsicles with the red pepper flakes and serve immediately.