Subject: [CH] of chillies and chocolate
Jim Weller (jweller@ssimicro.com)
Sat, 22 Jun 2002 22:02:24 -0600
From: "Amber ..???.." <karjah@hotmail.com>
Subject: [CH] of chillies and chocolate
> i've just signed up with the group,woohhoo chillies! ;)
Chilies plus a little craziness once in a while. <G> Welcome.
> i was wondering if anyone had a recipe for hot chocolate with chille?
Coming up.
> actually any recipes with the chocolate and chille combo would be
> welcome,my two favourite ingredients,together,bliss!
Plus a couple more.
---------- Recipe via Meal-Master (tm) v8.05
Title: Burton Ford's Mexican Chocolate En Leche (With a Kick)
Categories: Beverages, Chocolate, Chilies
Yield: 4 Servings
4 lg Habenaro peppers
6 oz Chocolate, Mexican
4 c Milk
In a heavy 2 to 3 quart saucepan, combine the chocolate and milk. Cook
over low heat, stirring constantly, until the chocolate has melted
completely and the mixture is well blended and hot. Puree Habaneros
in a food processor or blender, and add to the Chocolate mixture. Do
not let the mixture come to a boil. With a molinillo (Mexican wooden
beater) or a rotary beater, beat the chocolate vigorously until it is
foamy. Pour it into individual cups and serve at once while driving to
the nearest hospital.
*** Double caution do not get this near your eyes, mucous membranes
or any other vital part of your body. If you should spill it in your
lap while driving to the hospital, pull into the nearest McDonalds,
scream bloody murder, and sue for three million dollars.
Burt: This was created for me a few years ago by Kathy Pitts who knows
I like my chilies on the mild side. (See Left Handed Chili - Why Not?)
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---------- Recipe via Meal-Master (tm) v8.05
Title: Hot Chocolate Agasajo-Style
Categories: Chocolate, Dairy, Chilies, Spanish
Yield: 8 Servings
1/2 ga Milk
1/4 oz Dried rosebuds or
2 ts Rosewater
1 ts Saffron threads, lightly
Crushed
3 Sticks cinnamon
2 Whole dried a'rbol or
Pequi'n chilies
1 Vanilla bean, split
Lengthwise
1/2 c Sugar
Food historian Maricel Presilla has re-created a drink served at the
lavish receptions called "agasajos" in 17th-century Spain.
Combine 1/2 gallon milk; 1/4 oz. dried rosebuds or 2 tsp. rosewater; 1
tsp. saffron threads, lightly crushed; 3 sticks cinnamon; 2 whole
dried a'rbol or pequi'n chilies; 1 vanilla bean, split lengthwise; and
1/2 cup sugar in a large, heavy saucepan over medium heat. Scald milk,
stirring to dissolve sugar, then lower heat and cook 10 minutes.
Remove from heat; steep 10 minutes. Strain into a large pot. Heat
gently, then add 1/2 lb. bittersweet chocolate, coarsely chopped.
Whisk briskly for 5 minutes to dissolve chocolate and make a frothy
head.
(Saveur #8, Sept/oct '95)
David Lichtman
Date: 06 Aug 97
Chile-Heads List Ä
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---------- Recipe via Meal-Master (tm) v8.05
Title: Jalapeno Brownies
Categories: Chocolate, Snacks, Chilies, Cheese, Bars
Yield: 16 servings
1/4 c butter
2/3 c Semisweet chocolate chips
4 Eggs
1/2 ts salt
2 c Sugar
1 ts vanilla
1/4 c flour
3/4 c Chopped nuts
2 lg jalapeno chiles,
Chopped and seeded
CHOCOLATE CREAM CHEESE ICING
8 oz cream cheese
5 tb butter
1 ts vanilla
4 tb milk or cream
3 tb cocoa
3 c confectioners sugar, sifted
In the top of a double boiler, melt butter and chocolate chips
together. In a large mixing bowl, beat the eggs with the salt until
the mixture is foamy. Slowly beat until sugar until well blended.
Beat in the vanilla. Remove mixer from bowl. With a wooden spoon,
stir in the chocolate mixture until almost blended. Stir in flour
until almost blended. Stir in the jalapenos and chopped nuts. Butter a
9"x13" baking pan, and pour in the batter. Bake at 350 F. for 25 to
30 minutes, or until the top crust cracks and the inside looks moist
but not runny. Cool. (Don't try to cut the brownies while warm.) Serve
plain or with chocolate cream cheese icing.
For icing: Cream the cream cheese and butter with a mixer. Add vanilla
and milk. Add cocoa and two cups powdered sugar. Blend in well. Add
remaining powdered sugar and mix to desired spreading consistency.
Frost the brownies.
From: Sam Waring
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---------- Recipe via Meal-Master (tm) v8.05
Title: Z Tejas' Chile Fudge Pie
Categories: Desserts, Copycat, Pies, Chocolate, Chilies
Yield: 8
2 ts Ancho puree
1/2 lb Butter
1/2 c Chopped walnuts
1/2 c Chopped pecans
2 Eggs
1/2 c White sugar
1/2 c Brown sugar
1/2 c Flour
1 c Semisweet chocolate chips
9 inch unbaked pie shell
For ancho puree: Ancho chiles, which are dried poblanos, are dark
brown peppers. Remove seeds and stem from one ancho chile pepper.
Place ancho in a small saucepan with water to cover. Bring to a boil
and simmer until ancho is tender. Puree in a food processor.
Melt butter and let cool to warm. Toast pecans and walnuts until
lightly brown. Beat eggs well and then add sugars and flour. Beat
until smooth. Add warm butter and mix well. (It is important for
butter to be warm so chocolate chips will melt some.) Add chile puree.
Stir in nuts and chocolate chips. Pour filling into pastry shell and
bake at 325 degrees for 45 to 60 minutes until done.
From The Austin American Statesman
From: Jessica Wildes
Date: 25 Mar 97
Meal-Master Format Recipes (Mailing List) Ä
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Jim in Yellowknife