Lyle Chocolate Festival February 2015
Recipes provided by Karen Harpole and Sherri Starkin. Photos by Mildred Lykens
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WHITE CHOCOLATE BABA GHANNOUJ
1 WHOLE HEAD OF GARLIC WITH TOP CUT OFF 4 MEDIUM EGGPLANTS, SLICED IIN HALF LENGTHWISE 1/3 CUP FRESH LEMON JUICE 2/3 CUP TAHINI 4 OZ WHITE CHOCOLATE, MELTED AND COOLED 2 TBSP FINELY CHOPPED PARSLEY 1 ½ TSP GROUND CUMIN 1 ½ TSP PAPRIKA KOSHER SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE POMEGRANATE SEEDS, FOR GARNISH TOASTED PITA BREAD, FOR SERVING Heat oven broiler on high. Drizzle garlic with olive oil and wrap in foil. Place wrapped garlic and eggplants, skin side up, on a foil lined baking sheet; broil until tender and charred all over, about 20 minutes for garlic and about 40 minutes for eggplant. Peel out garlic and peel, seed eggplants, and scoop out flesh from eggplant; transfer to a food processor with juice, tahini, chocolate, half the parsley, the cumin, paprika, salt and pepper; puree until smooth. Transfer to a serving dish and garnish with remaining parsley and pomegranate seeds; serve with pita on the side for dipping. Makes 2 ½ cups. 
SPINACH SALAD WITH MANGOS, DRIED CRANBERRIES
AND CHOCOLATE VINAIGRETTE FOR VINAIGRETTE: 1 TBSP COCOA POWDER 1 TSP SUGAR ½ CUP BALSAMIC VINAIGRETTE (RECOMMENDED: NEWMAN’S OWN) FOR SALAD: 8 CUPS BAGGED BABY SPINACH, WASHED 1 1/3 CUPS FRESHLY DICED MANGO 1/3 CUP DRIED CRANBERRIES ¼ CUP CHOPPED WALNUTS In a large bowl whisk together cocoa powder, sugar and vinaigrette. Add spinach and toss to coat. Add mango, cranberries and walnuts. Toss together and transfer to a serving dish. Serves 6. GOAT CHEESE, HONEY AND COCOA NIBS
8 OZ GOAT CHEESE, ROOM TEMPERATURE ½ CUP HONEY ½ COCOA NIBS Combine all ingredients until well incorporated. Serve room temperature on your favorite thin sweet biscuit or cookie with fresh sliced fruit or dried figs. We served it on cinnamon raisin crostini with a slice of dried fig. |
SMOKY SWEET SPICY WINGS
¼ CUP APPLE JUICE TBSP TOMATO PASTE 2 TBSP FIRMLY PACKED BROWN SUGAR 1 TBSP UNSWEETENED COCOA POWDER 1 TSP GARLIC SALT ¾ TSP CHIPOTLE POWDER ½ TSP CINNAMON 3 POUNDS CHICKEN WINGS, SEPARATED, WING TIPS SAVED FOR ANOTHER USE (WE USED 2 POUNDS OF CHICKEN TENDERS) In a bowl, mix together all of the ingredients to form a thick marinade. Place wings and marinade into large sealable plastic bag. Toss to coat evenly. Marinate in refrigerator for 45 minutes up to overnight. To cook on grill: Preheat grill. Turn one side of the grill to high heat, the other side on medium- low heat. Grill wings on high heat until the wings starts to caramelize and you get some black grill marks, flip wings and repeat. Move them to the cool side of the grill, cover and cook for 20 minutes until the wings are cooked through. To cook in the oven: Preheat oven to 400 degrees. Line a baking sheet with parchment paper or tin foil. Lay wings on parchment paper and bake for 15 minutes, flip wings and bake for another 15 minutes. Serves 6-8. CHOCOLATE CHICKEN MOLE
8 BONE-IN SKIN-ON CHICKEN THIGHS EXTRA VIRGIN OLIVE OIL 2 SMALL WHITE ONIONS, DICED 3 GARLIC CLOVES, MINCED 1 CINNAMON STICK ½ CUP PEANUTS ¼ CUP WHOLE ALMONDS ¼ CUP SESAME SEEDS 1 CORN TORTILLA, CHARRED AND CUT INTO 8 WEDGES 4 LARGE GUAJILLO, NEW MEXICO OR CALIFORNIA CHILES, STEMS REMOVED 3 LARGE DRIED MULATO OR ANCHO CHILES, STEMS REMOVED ½ CUP TOMATO SAUCE 2 TSP SEA SALT ¼ TSP FRESHLY GROUND BLACK PEPPER 2 CUPS CHICKEN STOCK 3 OZ MEXICAN DRINKING CHOCOLATE, GRATED CILANTRO, TO GARNISH LIME WEDGES, TO GARNISH In a large dutch oven, heat a few tablespoons of olive oil over medium-high heat. Brown the chicken deeply on all sides and remove to a plate. Add the onions, garlic and cinnamon to the pot and cook over medium-low for 5 minutes. Meanwhile, in a large bowl, combine the peanuts, almonds, sesame seeds, charred tortilla, and chiles. Pour 3 cups of boiling water over the contents of the bowl and steep for 5 minutes. Remove the solids to a food processor and pulse with just enough of the water to create a sauce-like paste. Pour the paste over the onion mixture, and add the tomato sauce, salt and pepper, and bring to a boil. Add the chicken pieces and chicken stock and simmer for 10 minutes. Add the chocolate and simmer 2 more minutes. Serve with fresh cilantro leaves and lime wedges. Serves 10. |
TRIPLE CHOCOLATE BEEF AND BEAN CHILI
½ POUND DRIED PINTO BEANS, SOAKED OVERNIGHT AND DRAINED 1 BAY LEAF 2 DRIED CHIPOTLE CHILES, STEMMED AND SEEDED 1 DRIED ANCHO CHILE, STEMMED AND SEEDED 1 TBSP UNSWEETENED COCOA POWDER 2 TSP DRIED OREGANO 2 TSP GROUND CUMIN 1 TSP PAPRIKA ½ TSP CINNAMON 1 POUND BONELESS BEEF CHUCK, TRIMMED AND CUT INTO 1” CUBES KOSHER SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE 1/4 CUP OLIVE OIL 4 CLOVES GARLIC, CHOPPED 2 LARGE WHITE ONIONS, CHOPPED 6 OZ CAN TOMATO PASTE 15 OZ CAN CRUSHED TOMATOES 12 OZ CHOCOLATE STOUT BEER 1 ½ TBSP BROWN SUGAR 2 ½ CUPS CHICKEN STOCK 2 OZ SEMISWEET CHOCOLATE, FINELY CHOPPED 2 TBSP LIME JUICE SOUR CREAM AND ROUGHLY CHOPPED CILANTRO, TO GARNISH Put beans and bay leaf into a large pot and cover with 3” water; bring to a boil. Reduce heat to medium-low; cook, covered and stirring occasionally, until beans are tender, 60-90 minutes. Drain beans, discarding bay leaf; set aside. Heat a 6 qt. pot over medium-high heat. Add chilies, and cook, turning once, until toasted, about 5 minutes. Transfer to a bowl and cover with 2 cups boiling water; let sit 20 minutes. Drain chilies, reserving ½ cup soaking liquid; transfer chilies and liquid to a blender with cocoa, oregano, cumin, paprika and cinnamon and puree until smooth. Set sauce aside. Add oil to pan and return to medium-high heat. Season beef with salt and pepper and, working in batches, add beef to pan; cook, stirring occasionally, until browned on all sides, 4-6 minutes. Using a slotted spoon, transfer beef to a bowl. Add garlic and onions to pan; cook, stirring occasionally, until golden, about 4 minutes. Add tomato paste; cook, stirring until slightly caramelized, about 2 minutes. Add reserved sauce; cook until slightly reduced, about 3 minutes. Return beef to pot, plus tomatoes, beer, sugar, and stock; bring to a boil. Reduce heat to medium-low; cook until beef is very tender, 1-1 ½ hours. Stir in reserved beans, along with chocolate, juice, salt, and pepper. Serve ladled into bowls with sour cream and cilantro. Serves 6-8. 
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CHOCOLATE DUKKAH WITH OLIVE OIL AND BREAD
3.5 OZ SESAME SEEDS 3.5 0Z NUTS—ANY COMBINATION—I USED HAZELNUTS, PISTACHIOS AND ALMONDS 2 OZ MIXED SPICES—I USED CORIANDER SEEDS, CUMIN SEEDS, GROUND GINGER, AND GROUND CARDAMON 1 TSP BLACK PEPPERCORNS 1TSP SEA SALT 1 TSP DRIED THYME 3.5 OZ GRATED 70% DARK CHOCOLATE FRENCH BREAD IN BITE SIZE PIECES EXTRA VIRGIN OLIVE OIL—I USED ONE FLAVORED WITH LEMON & THYME Dry roast nuts in a 350 degree oven for 5 minutes. Remove their skins by rubbing with a clean tea towel. Dry fry sesame seeds until fragrant and just starting to brown. Dry fry the coriander seeds followed by the cumin seeds until lightly browned. Once above items have cooled down, throw all ingredients (except the chocolate) into a coffee grinder and blend into a coarse powder. Mix in grated chocolate. To serve, dip bread slice into the olive oil and then into the dukkah mix. 
CHOCOLATE & BALSAMIC ROASTED BEETS
1 POUND RED BEETS ½ CUP BALSAMIC VINEGAR ¼ CUP SUGAR ¼ CUP COCOA POWDER ½ TSP VANILLA EXTRACT ¼ TSP SALT Preheat oven to 400 degrees. Wash and trim beets. Wrap tightly in foil. Bake for 1 hour or until tender when pierced with a fork. Let cool slightly and then peel. Cut beets in bite size pieces. In a small sauce pan, combine balsamic vinegar, sugar, cocoa, vanilla and salt. Warm it over medium heat until the mixture combines and thickens. Toss the beets with the chocolate balsamic glaze. Serves 4. 
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CHOCOLATE CRUNCH
¾ POUND DARK CHOCOLATE, CHOPPED ½ CUP UNSALTED BUTTER, CUT INTO 4 PIECES 2 TBLS PEANUT BUTTER 1 TBLS HONEY 6 CUPS PUFFED RICE CEREAL In the top of a double boiler, melt the chocolate and butter. Add the peanut butter and honey and mix until combined. Remove from the heat, mix in the puffed rice and pour into a 9 x 13 greased pan. Let set in the refrigerator, at least 2 hours. Bring to room temperature before cutting into squares. Makes 24 bars. 
CHOCOLATE CHEX MIX
1 CUP WHEAT CHEX CEREAL 1 CUP PRETZEL STICKS BROKEN IN HALF ¼ CUP SALTED ROASTED ALMONDS 5 TBLS BITTERSWEET CHOCOLTE CHIPS, MELTED Combine Chex, pretzels and almonds in a medium bowl. Drizzle with melted chocolate; stir to combine. Spread the mixture on a waxed paper-lined baking sheet and refrigerate until the chocolate is set, about 30 minutes. ASADO de BODAS (PORK IN RED CHILE SAUCE)
8 DRIED NEW MEXICO CHILES, STEMMED AND SEEDED 2 DRIED GUAJILO CHILES, STEMMED AND SEEDED ½ CUP ALMONDS ½ CUP UNSALTED PEANUTS ½ CUP RAISINS ¼ TSP GROUND CUMIN ¼ TSP CINNAMON 3 CLOVES GARLIC, SMASHED 2 WHOLE CLOVES 2 OZ MEXICAN CHOCOLATE, SUCH AS IBARRA, ROUGHLY CHOPPED ¼ SMALL YELLOW ONION, CHOPPED KOSHER SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE 1 TBSP CANOLA OIL 2 POUNDS BONELESS PORK SHOULDER, CUT INTO 1” CHUNKS Heat chiles in a 12” skillet over high heat and cook, turning, until lightly toasted, about 5 minutes; transfer to a blender. Return skillet to heat and add almonds and peanuts; cook, stirring often, until lightly toasted, about 3 minutes. Transfer nuts to blender, reserving skillet, and add raisins, cumin, cinnamon, garlic, cloves, chocolate, onion and 5 cups boiling water; season with salt and pepper, and puree until smooth. Set sauce aside. Heat oil in skillet over medium-high heat. Season pork with salt and pepper and, working in batches, add to skillet and cook, turning as needed, until pork is browned on all sides, about 12 minutes. Stir the sauce into the pork and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until pork is tender, about 1 hour. Serves 8-10. |