Funny Comfort Food Story

Chocolate Sundae Image by Chewy Chua via Flickr

From Denny: This is a delightful email that has made its rounds on the internet and deserves a home here in the comfort food world! Feel free to send this around to your friends and social sites! Pass it forward for others to enjoy and get a smile.

Hot Fudge Sundae Image by Peppysis via Flickr

How to Best Enjoy Your Life

One day I had a date for lunch with friends. Mae, a little old 'blue hair' about 80 years old, came along with them---all in all, a pleasant bunch. When the menus were presented, we ordered salads, sandwiches, and soups, except for Mae who said, 'Ice Cream, please. Two scoops, chocolate.'

I wasn't sure my ears heard right, and the others were aghast.

'Along with heated apple pie,' Mae added, completely unabashed.

We tried to act quite nonchalant, as if people did this all the time.

But when our orders were brought out, I didn't enjoy mine.
I couldn't take my eyes off Mae as her pie a-la-mode went down.
The other ladies showed dismay. They ate their lunches silently and frowned.

The next time I went out to eat, I called and invited Mae.

I lunched on white meat tuna. She ordered a parfait.

I smiled. She asked if she amused me.

I answered, 'Yes, you do, but also you confuse me.

How come you order rich desserts, while I feel I must be sensible?

She laughed and said, with wanton mirth, 'I'm tasting all that is Possible.

I try to eat the food I need, and do the things I should.
But life's so short, my friend, I hate missing out on something good.

This year I realized how old I was. (She grinned) I haven't been this old before.'

'So, before I die, I've got to try those things that for years I had ignored.

I haven't smelled all the flowers yet. There are too many books I haven't read. There's more fudge sundaes to wolf down and kites to be flown overhead.

There are many malls I haven't shopped. I've not laughed at all the jokes.

I've missed a lot of Broadway hits and potato chips and cokes.

I want to wade again in water and feel ocean spray on my face.

I want to sit in a country church once more and thank God for His grace.

I want peanut butter every day spread on my morning toast.

I want un-timed long distance calls to the folks I love the most.

I haven't cried at all the movies yet, or walked in the morning rain.

I need to feel wind in my hair. I want to fall in love again.

So, if I choose to have dessert, instead of having dinner,
then should I die before night fall, I'd say I died a winner,
because I missed out on nothing. I filled my heart's desire.
I had that final chocolate mousse before my life expired.'

With that, I called the waitress over... 'I've changed my mind, ' I said. 'I want what she is having, only add some more whipped cream!'

This is my gift to you - We need an annual Friends Day! If you get this twice, then you have more than one friend. Live well, love much & laugh often - Be happy.

SHARE THIS WITH YOUR FRIENDS including me if I'm lucky enough to be counted among them.

Be mindful that happiness isn't based on possessions, power, or prestige, but on relationships with people we love and respect. Remember that while money talks, CHOCOLATE and COMFORT FOOD SINGS!

From Denny: Go forth and share some comfort food love - and have a yummy chocolate sundae on me! Have a good weekend!

Funny Chocolate Story

From Denny: This is a delightful email that has made its rounds on the internet and deserves a home here in the chocolate world! Feel free to send this around to your friends and social sites! Pass it forward for others to enjoy and get a smile.

Hot Fudge Sundae Image by Peppysis via Flickr

How to Best Enjoy Your Life

One day I had a date for lunch with friends. Mae, a little old 'blue hair' about 80 years old, came along with them---all in all, a pleasant bunch. When the menus were presented, we ordered salads, sandwiches, and soups, except for Mae who said, 'Ice Cream, please. Two scoops, chocolate.'

I wasn't sure my ears heard right, and the others were aghast.

'Along with heated apple pie,' Mae added, completely unabashed.

We tried to act quite nonchalant, as if people did this all the time.

But when our orders were brought out, I didn't enjoy mine.
I couldn't take my eyes off Mae as her pie a-la-mode went down.

The other ladies showed dismay. They ate their lunches silently and frowned.

The next time I went out to eat, I called and invited Mae.

I lunched on white meat tuna. She ordered a parfait.

I smiled. She asked if she amused me.

I answered, 'Yes, you do, but also you confuse me.

How come you order rich desserts, while I feel I must be sensible?

She laughed and said, with wanton mirth, 'I'm tasting all that is Possible.

I try to eat the food I need, and do the things I should.
But life's so short, my friend, I hate missing out on something good.

This year I realized how old I was. (She grinned) I haven't been this old before.'

'So, before I die, I've got to try those things that for years I had ignored.

I haven't smelled all the flowers yet. There are too many books I haven't read. There's more fudge sundaes to wolf down and kites to be flown overhead.

There are many malls I haven't shopped. I've not laughed at all the jokes.

I've missed a lot of Broadway hits and potato chips and cokes.

I want to wade again in water and feel ocean spray on my face.

I want to sit in a country church once more and thank God for His grace.

I want peanut butter every day spread on my morning toast.

I want un-timed long distance calls to the folks I love the most.

I haven't cried at all the movies yet, or walked in the morning rain.

I need to feel wind in my hair. I want to fall in love again.
So, if I choose to have dessert, instead of having dinner,
then should I die before night fall, I'd say I died a winner,
because I missed out on nothing. I filled my heart's desire.
I had that final chocolate mousse before my life expired.'

With that, I called the waitress over... 'I've changed my mind, ' I said. 'I want what she is having, only add some more whipped cream!'

This is my gift to you - We need an annual Friends Day! If you get this twice, then you have more than one friend. Live well, love much & laugh often - Be happy.

SHARE THIS WITH YOUR FRIENDS including me if I'm lucky enough to be counted among them.

Be mindful that happiness isn't based on possessions, power, or prestige, but on relationships with people we love and respect. Remember that while money talks, CHOCOLATE SINGS!

From Denny: Now go forth and spread some chocolate love! Have a good weekend!

Recipe: Chocolate Charlotte

From Denny: When we used to live in Atlanta we often dined our way across the metro area and still didn't get to sample all the goodies - so many great choices! The local newspaper now carries a lot of these wonderful and sometimes classic recipes from the famous local restaurants as the one for today.

From the recipe page: The Chocolate Charlotte “has been on the menu since the day we opened in 1981, and it’s always in our top five desserts,” said owner Karen Bremer. “It’s truly decadent.”

As good as the restaurant version is, the home version may be even better. At the restaurant, the mousse filling requires some gelatin to withstand the rigors of a dessert case, but at home, where the charlotte will rest quietly in your fridge, no gelatin is necessary. The result: “It’s actually a little bit lighter and fluffier,” Bremer said. - Deborah Geering, The Journal-Constitution

NOTE: If you are worried about the uncooked eggs in this dessert, you can use pasteurized, though you will have to beat the egg whites a long time to make them stiff.

Chocolate Charlotte

From: Dailey's Restaurant
17 Andrew Young International Blvd.
Atlanta, Georgia
Phone: 404-681-3303

Hands on time: 30 minutes

Total time: 5 hours

Serves: 16

Ingredients:

1 family-size (about 18 ounces) package brownie mix, plus the ingredients listed in the instructions

2 (12-ounce) packages semisweet chocolate chips

1/2 cup strong coffee

4 eggs, separated

4 tablespoons granulated sugar, divided

2 cups whipping cream, divided

Directions: Preheat oven to 350 degrees. Spray a 9-inch springform pan with cooking spray. Grease a 9-inch square baking pan, line the bottom with parchment paper, and then grease the parchment paper.

Prepare the brownie mix according to the package directions. Divide the batter between the two prepared pans. Bake 10 to 15 minutes, until the brownies are done but not crispy. Remove from the oven and cool about 15 minutes. Invert the square pan of brownies onto a cutting surface. Slice a 1-inch strip from one end, then cut the remaining brownies into 3 long strips (they’ll each be about 2 1/2 inches wide). Press the 3 wide brownie strips along the inside edge of the springform pan to form a ring. Use a piece of the 1-inch wide strip to fill in the gap. Using kitchen shears, trim the top edge of brownies flush with the top of the pan.

In a microwave-safe dish, melt the chocolate chips and coffee on 50 percent power for 1 minute. Stir, then repeat in 30-second intervals until the chocolate is melted and smooth. Beat the yolks and stir in the chocolate mixture.

With an electric mixer, beat the egg whites with 3 tablespoons sugar until stiff peaks form. Fold into the chocolate mixture. In the same bowl as used for the eggs, beat 1 1/4 cups whipping cream until it holds its shape. Fold into the chocolate mixture. Spoon the chocolate mousse filling into the brownie shell and smooth the top. Chill until firm, at least 4 hours.

Before serving, whip the remaining 3/4 cup cream with the remaining 1 tablespoon sugar until soft peaks form. Remove the sides from the springform pan. Serve the charlotte with the whipped cream.

Notes: Total time includes at least 4 hours of chilling time.

Nutrition:

Per serving: 525 calories (percent of calories from fat, 56), 6 grams protein, 56 grams carbohydrates, 3 grams fiber, 35 grams fat (17 grams saturated), 120 milligrams cholesterol, 139 milligrams sodium.

Recipe: Hot and Spicy Flaming Chocolate Mousse

Image via Wikipedia

From Denny: If you are coming for a visit to New Orleans this April you might want to sign up and take these cooking lessons from some renowned New Orleans chefs!

Photo of Royal Street in New Orleans, Louisiana.

From Country Roads Magazine: Each week renowned New Orleans chefs including Maras, Poppy Tooker, Frank Brigtsen, and Boo Macomber come to The House on Bayou Road to teach their delicious lessons, at 5:30 pm each Thursday through Saturday in April. 2275 Bayou Road, twelve blocks from the French Quarter on Esplanade Ridge. All classes are $150 per person, all inclusive. (504) 430-5274.

Hot and Spicy Flaming Chocolate Mousse

From: House on Bayou Road, Chef Poppy Tooker

Yield: Serves 6 - 8

Ingredients:

1 ½ pounds semisweet chocolate morsels

½ tsp cayenne pepper

4 egg yolks

2 cups heavy cream

¼ cup sugar

8 eggs whites

¼ tsp coarse salt

8 sugar cubes

¼ cup 151 proof rum

Directions: Place the chocolate in a Pyrex bowl and melt in the microwave. Stir in cayenne pepper. Cool to room temperature.

Using an electric mixer, beat in egg yolks one at a time. Whip 1 cup of heavy cream until thickened. Gradually, add the sugar, beating until the cream is stiff.

Beat the egg whites until they form stiff peaks. Gently fold the egg whites into the whipped cream. Stir about one third of the cream mixture into the chocolate. Gently fold in the remainder, sprinkling pinches of salt into the mixture as you fold. Pour into individual serving dishes or a serving bowl and refrigerate, allowing it to set for at least 2 hours.

Before serving, whip the remaining cup of heavy cream. Soak the sugar cubes in the dark rum. Top each serving with a dollop of whipped cream, then carefully place the rum soaked sugar cube on top. Light the sugar cube and serve.

Chocolate Quiz for your intellectual nourishment

From Denny: These folks over at flyerchocolate.com are real characters.

Take their quiz "for your intellectual nourishment." And I thought I had the corner on being cheeky...! :)

***

From their recipe section, salivate over these chocolate darlings:

WARM FLYER CHOCOLATE CHEESE CAKE
by Chef Jen Neil

Provence Restaurant, Cape Coral, FL

Number of Servings: 12

Preparation Time: 45 minutes

5 eggs

2/3 C sugar

10 oz. Flyer Gold Plane 4 Fine Dark Chocolate with a Touch of Milk

2/3 C butter

1/3 C sifted flour

2 tbs bittersweet cocoa powder

2 oz. favorite liquor

Pinch of salt

Raspberries

1. Using a Kitchen Aid type appliance or egg beaters, combine eggs and sugar in a bowl and whip for approximately 20-30 minutes.

2. Over a double-boiler melt chocolate and butter together.

3. Once egg/sugar mixture is ready, slowly add the flour. Mix thoroughly. Turn machine off and scrape all sides and bottom of the bowl.

4. Mix again and add the cocoa powder, liquor and salt.

5. Spray individual mold, soufflés or muffin tins with a heavy coating of Pam.

6. Fill molds half way; add two raspberries, then continuing to fill the rest of the way.

7. Bake in a 375 oven for approximately 8-10 minutes

8. To serve, invert the cake onto a plate, garnish with fresh raspberries and whipped cream.

***

FLYER CHOCOLATE MOUSSE


by Chef Claude-Alain Solliard

Seppi's Restaurant, New York, NY

Number of Servings: 8

Preparation Time: approximately 45 minutes, allow at least three hours in refrigerator before eating

16 oz. Flyer Gold Plane 4 - Fine Dark Chocolate with A Touch of Milk

1 pt. of heavy cream

4 egg whites

1 oz. orange liqueur

double boiler, whisk, spatula, individual serving cups or one large bowl

1. Slowly melt the chocolate in a double boiler and stir as needed to prevent burning. Turn heat down or off after initial melting and continue to stir until smooth.

2. Whip the cream to a soft, thick peak.

3. Whip the egg whites to soft peak.

4. Add one-half of the egg whites to the chocolate using a whisk until the egg whites are evenly mixed into the chocolate.

5. Using the spatula, fold in the remaining egg whites and the whipped cream into the chocolate until well-mixed and very smooth. The mixture should now be all the same color and filled with air.

6. Place the mixture into serving cups or the large bowl and then into the refrigerator for at least three hours until it has cooled and set.

***

FLYER DOUBLE CHOCOLATE CHEESECAKE!

(Flyer Chocolate Cheese Cake With Chocolate Mousse)

by Chef Claude-Alain Solliard

Seppi's Restaurant, New York, NY


Number of Servings: 8

Preparation Time: 45 minutes + baking and cooling time


The Cake

8 oz. Philadelphia cream cheese

¾ lb. cottage cheese

¼ cup sugar

2 whole eggs

4 oz. Flyer Gold Plane 4 Dark Chocolate

2 tsp. vanilla extract

The Crust

1 oz. butter
8 oz. Graham cracker crumbs

The Mousse


4 oz. Flyer Gold Plane 4 Dark Chocolate

6 oz. heavy cream

1. To make the crust, melt the butter in a pan and thoroughly mix in the Graham cracker crumbs.

2. Place the butter and cracker mixture evenly in a 9 in. spring-form or cake pan.

3. To make the cake, slowly melt the chocolate in a double boiler.

4. While the chocolate is melting, add the cream cheese, cottage cheese, sugar, eggs, and vanilla to a mixing bowl and thoroughly blend with an electric mixer until smooth.

5. Quickly add the melted chocolate and mix in very quickly to avoid clumping.

6. Place the batter in the baking pan with the crust and bake in a preheated oven at 350 degrees for 40 minutes.

7. Remove the cake from the oven and let cool for 30 minutes.

8. Place in the refrigerator for 2 hours or until cold and top with the mousse.

9. To make the mousse, slowly melt chocolate in a double boiler and stir as needed to prevent burning. Turn heat down or off after initial melting and continue to stir until smooth.

10. Whip the cream to a soft peak.

11. When the chocolate has cooled but not begun hardening, fold in the whipped cream, 1/3 of the cream at a time.

12. Smoothly and evenly spread the mousse over the cooled cheesecake and place in the refrigerator until the mousse has set.