Crazy Cake

If you are looking for a fast dessert in the chocolate venue, this one might find a spot in your recipe box. For those that suffer from egg allergies, this one is a definite keeper.

Sprinkle with a little powdered sugar and serve with some Rocky Road Ice Cream and this will take you back to the ‘30s… but in a good way.

Ingredients

• 1 1/2 cups all purpose flour
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cold water
• 1/3 cup vegetable oil
• 1 tablespoon distilled white vinegar
• 1 teaspoon vanilla extract

Preparation

Preheat oven to 350°F. Place first 5 ingredients in 8x8x2-inch nonstick metal pan. Using handle of wooden spoon, poke three holes in dry ingredients. Combine 1 cup cold water, oil, vinegar, and vanilla in large glass measuring cup. Pour liquid ingredients into holes in dry ingredients (there will be some overflow). Using fork, stir until batter is smooth. Bake until tester inserted into center comes out clean, about 30 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)

Mini Mex Rolls

Guy Fiery was the inspiration for our dining excursion of January 23rd and the “Mini Mex Rolls” from Psycho Suzi’s Motor Lodge was our Star winner for today. Her fine establishment can be found at: www.psychosuzis.com/ and the next time I’m in the greater Minneapolis area, I am so there… but until then I’ll just have to trust in this version to tide me through. Enjoy!

- Chez

Ingredients

• 1 chicken breast, cooked and finely chopped
• 1/4 cup taco seasoning
• 1/2 cup water
• 1 1/2 cups shredded pepper Jack cheese
• 1/2 cup diced roasted red pepper
• 1/2 cup chopped pickled jalapenos
• 1/2 cup corn
• 1 scallion, chopped
• ½ cup chopped cilantro
• 5 dashes of hot sauce
• 1/2 cup black beans
• 1 egg
• 2 tablespoons water
• Wonton or egg roll wrappers
• Canola oil, for frying

Directions

Heat the cooked chicken, seasoning and water on medium heat until the liquid thickens and gets absorbed into the chicken. Set aside.
Combine the cheese, red peppers and jalapenos in with corn, cilantro, scallions, beans, and chicken mixture. Combine well, add hot sauce and set aside.

Whisk together the egg and water and set aside. Place wonton or egg roll wrappers on a flat surface and brush the outer edges with egg wash mixture. If you're using wonton wrappers, attach 2 together with egg wash mixture to make a longer rectangle. Place 2 heaping tablespoons of Mex mixture onto wrapper and spread into a log shape. Fold over ends of wrapper approximately 1/2-inch to cover ends of log shaped mixture. After ends are turned in, roll up and seal.

Deep-fry the Mini Mex Rolls in canola oil heated to 375 degrees F until they float. Remove and drain, and allow to cool for several minutes before serving. Serve with creamy salsa (made of 1 part salsa and 2 parts sour cream).

Ricotta Gelato with Blackberry Sauce (Serves 4)

So, it was a Bee Gees kinda day and we ended our day with a Bee-Gees kinda dessert, namely Blackberry Gelato. Yup, this one wins the day. Now if you are looking for creamy, dreamy American ice cream, this ain't it. The ricotta gives this dessert a decidedly grainy texture but that's just the way it's supposed to be, honest... And that sauce is awesome!

For the gelato

• 1 1/2 cups half-and-half
• 1 cup milk
• a 15- or 16-ounce container whole-milk ricotta
• 1/2 cup sugar
• a 3-inch cinnamon stick
• a 2-inch strip of lemon zest removed with a vegetable peeler
• 2 tablespoons light corn syrup
• 1/4 teaspoons vanilla

For the blackberry sauce

• 1 cup sugar
• 1/4 cup water
• 2 cups blackberries
• 1 tablespoon fresh lemon juice
• 1 teaspoon crème de cassis
• blackberries for garnish

Make the gelato: In a saucepan whisk together the half-and-half, the milk, the ricotta, and the sugar, add the cinnamon stick, and bring the mixture just to a boil, stirring. Remove the pan from the heat, add the zest, and let the mixture stand, covered, for 10 minutes. Force the mixture through a fine sieve set over a bowl and stir in the corn syrup and the vanilla. Chill the mixture, covered, until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions. Pack the gelato tightly into six 1/2-cup dariole or other molds, cover each mold with plastic wrap, and freeze the gelato for 30 minutes, or until it is ready to be served.

Make the blackberry sauce: In a heavy saucepan melt the sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Working carefully and quickly, stir in the water, the blackberries, the lemon juice, and the crème de cassis (the mixture will bubble up), stirring until mixture is combined well, and cook the mixture over moderately low heat until the caramel is dissolved. Strain the mixture through a fine sieve set over a bowl, pressing hard on the solids, and chill the sauce, covered, until it is cold.
Divide the sauce among 6 dessert plates, unmold the gelato, and arrange it in the center of the plates. Garnish each serving with blackberries.