Many recipes for homemade chocolate syrup call for coffee. I purely hate the taste of coffee; for me, even a hint will completely ruin the taste. Therefore I developed a recipe for a good chocolate syrup that avoids coffee altogether –
Preheat oven to 350˚F. Grease an 8×8 square pan or something else of equivalent size. Yes, this makes good cupcakes. I’ve made it in loaf pans. You can double it for a 9×13 pan or get creative with shaped pans.
Preheat oven to 325˚F and adjust oven rack to center position. In a small bowl, mix together flour, baking soda, and salt; set aside. In a large bowl, melt the butter (I tend to use the microwave on very low power,
Don’t worry if you don’t have an authentic tian – any shallow baking dish will do that’s large enough to hold all the vegetables. I used an oval 2-quart baking dish for this summer vegetable tian, and I could have squeezed more vegetables in there.
The name translates to Hunters’ Sauce, and it goes with just about anything a hunter would bring home: game birds, rabbits, venison, and boar. It also works very well with our more ordinary food: beef, pork, chicken, turkey, and lamb.
The tart has three simple components: a pre-baked crust, a layer of silky chocolate ganache, and lots of fresh (uncooked) berries. It’s meant to be eaten the day it is made, because berries are very delicate and this tart won’t keep well.
Thaw the meatballs, if you’re using frozen (I use the microwave). If they are tiny meatballs, leave them whole; otherwise, cut them in halves or quarters, so that they are bite-sized. Chop the onion into fine dice (you’ll have about 1 cup).
I know that some readers will cringe at my ingredients list. I mix weight in grams, volume in cups and tablespoons, what the heck? In my kitchen, I use what’s handy, and what works. Sure, I could have weighed the water on the same scale I used for the wheat and flour –