Lyle Chocolate Festival February 2015
Recipes provided by Karen Harpole and Sherri Starkin. Photos by Mildred Lykens
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
1 TBSP COCOA POWDER
1 TSP SUGAR
½ CUP BALSAMIC VINAIGRETTE (RECOMMENDED: NEWMAN’S OWN)
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.
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.
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.