Chocolate Feast

This was a club I hosted, which is funny because I don't like chocolate! The Souffles were delightful but very difficult to get right. It was a challenge I had always wanted to try and they turned out wonderful but not something I want to attempt again.

Chocolate Souffles

7 ounces finely chopped bittersweet or semisweet chocolate 

4 tablespoons unsalted butter, plus for preparing the molds  

1 1/2 teaspoons pure vanilla extract  

3 large egg yolks  

3 tablespoons warm water  

1/2 cup sugar, plus 2 tablespoons  

8 large egg whites, room temperature  

1/2 teaspoon fresh lemon juice 

Confectioners' sugar for garnish 

Directions

Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)

Set an oven rack in lower third of the oven and preheat to 400 degrees F.

Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.

Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)

Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.

Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)

Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.

Copyright 2007 Television Food Network, G.P. All rights reserved 

Chocolate Sauce (we are using only the sauce on this one)

4 (2-ounce) bars DAGOBA 59% dark chocolate, finely chopped * 

1 cup half-and-half 

1 tablespoon packed light brown sugar  

Pinch of salt  

(this recipe was removed from the original site but I still linked it above) 

Spanish Sipping Chocolate

4 ounces dark chocolate 

2 cups milk  

1 tablespoon cornstarch  

4 tablespoons sugar  

To prepare the hot chocolate for dipping, place the chocolate and half the milk in a saucepan over very low heat and cook, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes. Remove and whisk until smooth. Pour chocolate into cups and serve with churros.

Southern Homecookin'

Sweet Southern Cornbread
 •         1/2 cup cornmeal
 •         1 1/2 cups flour
 •         2/3 cup sugar
 •         1 tablespoon baking powder
 •         1/2 teaspoon salt
 •         1/3 cup oil -
 •         3 tablespoons melted butter
 •         1 tablespoon honey
 •         2 eggs beaten -
 •         1 1/4 cups milk

 Directions:
 Prep Time: 10 mins
 Total Time: 45 mins
 1.     1 Preheat oven to 350º.
 2.     2 In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
 3.     3 Add the oil, melted butter, honey, eggs, and milk.
 4.     4 Pour into a greased 8-inch square pan.
 5.     5 Bake for 35 minutes.

 Sweet Tea
 Ingredients:
 •         6 regular tea bags
 •         1/8 teaspoon baking soda
 •         2 cups boiling water
 •         1 1/2-2 cups sugar (many said to use 1 cup) -
 •         6 cups cold water

 Directions:
 Prep Time: 15 mins
 Total Time: 30 mins
 1.      In a large glass measuring cup, place the tea bags and add the baking soda.
 2.     Pour the boiling water over the tea bags.
 3.     Cover and steep for 15 minutes.
 4.     Take out the tea bags and do not squeeze them.
 5.     Pour the tea mixture into a 2-quart pitcher; add the sugar.
 6.     Stir until the sugar is dissolved.
 7.     Add in the cold water.
 8.     Let cool; chill in the refrigerator and serve over ice.


 Southern Fried Chicken with Milk Gravy
 Ingredients:
 •         2 eggs
 •         2 tablespoons milk
 •         1 1/4 cups all-purpose flour
 •         1 1/2 teaspoons pepper
 •         1/4 teaspoon ground cumin
 •         1/4 teaspoon dried oregano
 •         1/4 teaspoon paprika
 •         2 broiler-fryer chickens cut up (3-3 1/2 lbs each) -
 •         1 cup shortening

 Milk Gravy
 •         1/4 cup all-purpose flour
 •         1/2 teaspoon salt
 •         1/8 teaspoon pepper to taste -
 •         1 cup milk
 •         1 cup water
 •         1/8 teaspoon browning sauce (optional)
 •         fresh oregano (optional)

 Directions:
 Prep Time: 35 mins
 Total Time: 1 3/4 hrs
 1.     1 In a medium bowl beat milk and eggs.
 2.     2 In another bowl, combine seasonings and flour.
 3.     3 Dip chicken pieces in egg mixture and then in flour mixture.
 4.     4 Melt shortening in 12" iron skillet.
 5.     5 Brown chicken on both sides, cover and cook over low heat for 45 minutes or until juices run clear.
 6.     6 Remove chicken from skillet; keep warm, reserving 1/4 cup drippings for gravy Gravy: Stir flour, salt and pepper into reserved drippings.
 7.     7 Cook and stir over medium heat for 5 minutes or until browned.
 8.     8 Combine milk and water; add to skillet.
 9.     9 Bring to a boil.
 10.  10 Boil and stir for 2-3 minutes.
 11.  11 Add browning sauce if desired.
 12.  12 Serve gravy with chicken and garnish with oregano.


 Collard Greens:
 •        1 large bundle collard greens (about 1 pound), washed well
 •        1 tablespoon olive oil -
 •        5 garlic cloves minced -
 •        Kosher salt and freshly ground black pepper -
 •        1/4 cup chicken stock -
 Directions

 For the Collard Greens:

 Remove and discard the tough stems and center ribs of the collard greens. Stack the leaves and roll tightly into a cylinder. Thinly slice the collards into ribbons about 1/16th of an inch thick. Repeat with any remaining collard greens.
 Heat a large skillet over medium heat and add the olive oil. When the oil shimmers add the garlic and saute for 30 seconds. Add the collard greens, toss quickly with tongs, and saute until bright green, about 3 to 4 minutes. Season with salt and pepper, to taste. Stir in the chicken stock and cook until the liquid evaporates, another 2 minutes. Serve immediately with the Grits.