Lesson 58 – Been a While so I have to Give Your Something Great – Hot Fudge Sauce


Ever wonder what commercially made hot fudge sauce is made from?  What’s thick, sweet, ooey-gooey, and not chocolatey at all?  Ok Bart, your hand is up.  Do you know?

Nope, not honey, but that was a good answer.

Jill…?

Nope, not agave syrup, but  you’re close.  Ok, so I’ll tell you.  The main ingredient in many hot fudge sauces, sitting on store shelves, have as their first, and most plentiful ingredient, wait for the drum roll, yes, corn syrup, sometimes high-fructose corn syrup.

Now I’m not an organic chemist, and don’t know how the body processes corn syrup, or high -fructose corn syrup.  But I do know that corn syrup of any kind does not taste like chocolate.

So, let’s make some real hot fudge sauce, make from real chocolate, and a few other premium ingredients.

Tools:                                                                                                                                                                      1. Pint sized, microwave safe glass jar, with screw on lid.                                                                   2. Small, wire balloon whisk                                                                                                                           3. Microwave Oven

Ingredients:                                                                                                                                                          Large Lindt Milk Chocolate bar                                                                                                                      Large Lindt White Chocolate bar                                                                                                                  Girhradelli Milk Chocolate Chips                                                                                                                   1/4 cup heavy cream

Break up the chocolate bars and place into the mason jar.  Add the cream.  place into your microwave an cook on highest setting for 1 minute, thirty seconds. Whisk the ingredients together, inside the jar, until silky smooth.

Fill the jar with the chocolate chips, and heat f0r thirty seconds more.  Again, whisk in the jar until smooth and creamy.

Now, add just a smidgeon of salt and whisk it in.  Taste it.  Good stuff, huh?  And you know its made with chocolate, not corn syrup, whey, or other things you can’t pronounce.

Now, place your masterpiece sauce into the fridge to chill.  Then it will be cool, like me. Serve with your favorite ice cream, hot of course.

Tip, pour your hot fudge sauce over a cake, like a ganache and when it cools, you will have a scrumptious, silky smooth frosting on your cake.  And of course, I invite you to change the recipe and turn it into your very own masterpiece.

There is no success outside of the hoe that justifies failure witn the home.

 

Seeeeeya; G.W.North

 

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G.W.’s Good Grub, Lesson 44– Fruits & Vegetables, Corn II


In our last lesson, I spoke more about what corn is, and exposed you to various ways to cook it.  So for today’s lesson, I will give you a lab exercise, in other words, I give you a recipe to make that features corn in a truly wonderful way.  Janet, what’s your favorite way to eat corn?  On the cob. with butter and salt.  That’s definitely a favorite of many.  Bill, how about you; what’s your favorite way to enjoy corn?  You like it mixed in to a salsa.  Interesting, and tasty.

So, have any of you had corn pudding?  No?  well you’re in for a treat.  This dish will combiner a couple of techniques that we have used.  We will be using flour and eggs to thicken the dish into a firm custard with great flavor.  If your enjoy comfort food, then this recipe is for you.  But I won’t tell you to make it often.  This is a dish to make for a special occasion, such as Thanksgiving, or a holiday.  It is rich and high calorie.  But then again, so is lasagna.

Veronica, do you have your 8X8 casserole dish, or a 9 inch cast iron pan?  Good girl.  We are ready to start making our corn pudding.  Here are the ingredients:

6 tbs. unsalted butter

1/4 cup granulated sugar

1/4 cup flour

1/2 cup heavy cream or whole milk

5 large eggs

1 teaspoon salt

5 large ears of corn, husked (If fresh corn is unavailable, use one 15 oz. can of sweet corn, and creamed corn.)

Preheat your oven to 350′ F.

If using fresh corn, coarsely grate 3 ears of corn into a large bow.  With a sharp knife, holding the remaining ears, one at a time, vertical, slice the corn kernels into the same bowl.  if using canned corn, and cream corn, simply pour each into the bowl.  Melt the butter and add it with the remaining ingredients into the bowl with the corn, and stir together to form a batter.  Pour the batter into the buttered casserole dish, or cast iron pan.  Place into the oven and bake for 45 minutes.  Serve directly from the pan or casserole dish with some good, fried chicken, or come country style pork ribs. 

And I know that some of you won’t yet know how to prepare fried chicken, or country style ribs.  We’ll get to that when we start talking about meats.  So this dish would be great to take to a pot luck, or family gathering, where everyone is bringing something.

Our next lesson will feature our final corn recipe.  What will that be?  Hmmmm.  I think we’ll use a kind of corn that you may be unfamiliar with.  I’m thinking that hominy will show you just how versatile this veggie is.

Until then, remember, eat healthy, eat well.  And don’t forget my favorite quote: “There is no success outside the home that can compensate for failure within the home.

G.W. North