Unicorn (Unicorn@Indenial.com)
Fri, 18 Jun 1999 16:04:54 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
As I have said before, the only thing better that a food funny is a
true food funny. Here is one from reader Michelle Kays:
I used to work for a catering company in Atlanta. One day we were
setting up a luncheon for 200 at a country club. I overheard the Food
and Beverage Manager of the country club becoming impatient with our
staff. She was upset that we had filled the water glasses to within
an inch of the top. She was demanding that the glasses be emptied to
at least half to avoid the water overflowing them when the ice started
to melt!!
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Today's dessert comes from the inventive Kevin Taylor of the now
defunct Zenith American Grill, formerly of Denver, Colorado. Our
sources tell us that Chef Taylor can now be found at "Kevin Taylor" in
the Hotel Teatro in Denver.
Red Chile and Cinnamon Chocolate Cake
Adapted from "Cooking with Colorado's Greatest Chefs,"
Westcliffe Publishers, Inc., 1995
http://www.amazon.com/exec/obidos/ASIN/1565791274/worldwiderecipes
1 cup (250 ml) heavy cream
4 Tbs (60 ml) butter
10 oz (280 g) high-quality bittersweet chocolate bits
1+1/2 tsp (8 ml) ground cinnamon
1 tsp (5 ml) mild red chili powder
5 eggs
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla
In a medium saucepan bring the cream and butter to a boil. Remove
from the heat and stir in the chocolate, cinnamon, and chili powder,
stirring until the chocolate is completely melted. Place the eggs,
sugar, and vanilla in a small bowl set over a large pot full of
simmering water, and whip until the egg mixture is warm to the touch.
Remove from the warm water bath and whip until tripled in volume.
Whisk one fourth of the egg mixture into the chocolate mixture until
well blended. Gently fold in the remaining egg mixture until well
blended. Pour the batter into a greased and floured 8 inch (20 cm)
square cake pan. Bake in the center of a preheated 350F (180C) oven
for 50 minutes, or until a toothpick inserted in the center comes out
clean. Serves 6 to 8.
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