Chocolate

Speculoos and Chocolate Mousse Tart

September 15, 2017 By stemsandforks Leave a Comment

I went about 5 months without speculoos cookies (spice cookies from Belgium) And i was felt lost and unstable without them. I searched online but with little success in Canada. I did try baking some myself from a recipe online but it really just tasted like cinnamon snaps (if anyone has a great speculoos recipe…please PLEASE share!) So of course when my mother in law asked if I needed anything from Belgium before coming to visit, I asked for a modest 5 kilos of speculoos cookies. Needless to say her eyeballs almost popped out over Skype. But she delivered…an entire carry on of speculoos. Yes she can be very useful…sometimes.

Now you ask “well where do get speculoos?” If you’re in Europe or the UK, you won’t have any issues…USA- I recommend substituting with Biscoff cookies- Canada…Sorry…maybe ginger snaps, even graham or digestive cookies. Or email me and I’ll see what I can get you:)

This tart is hands down my 11 year old’s favourite. And now an in law favourite…which says a lot about the recipe since they are pretty much the pickiest food snobs I know! So I suppose this tart has really become a bit of a special occasion treat in our family. I’ll typically double the batch of chocolate mousse and spoon it into small tumblers for my husband to snack on between meals. sometimes he’ll just break some of the speculoos on top and at other times, scoop the light yet flavour packed mousse solo.

I’d love to know what you think of this tart…email me or comment below.

Bon App!

Speculoos and Chocolate Mousse Tart

2017-09-15 17:48:50

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FOR THE CRUST

170 grams or 2 cups of specululoos cookie crust crumbs
60 grams or 1 stick or 8 tablespoons unsalted

FOR THE MOUSSE

1 1/2 cups cold heavy cream
3 large egg yolks
2 tablespoons sugar
1 teaspoon vanilla
150 grams bittersweet chocolate, chopped
Blueberries (optional)

FOR THE CRUST

Preheat oven to 375 F or 190C
Take Speculoos cookies and run through ninja or kitchenaid until crumbs
Melt butter in microwave and mix into the cookie crumbs until combined
Spread and press mixture into a 14x5 inch or 8 inch tart tin
Bake for 8 minutes
Set aside to cool

FOR THE MOUSSE

Warm up 3/4 cup cream in a heavy saucepan over medium heat until hot.
In a separate bowl, whisk the egg yolks
Add the hot cream to yolks in a slow steady stream, whisking until combined.
Transfer mixture back to the saucepan and cook on low heat, stirring constantly for about 5 minutes
Stir in vanilla
Melt chocolate in a double boiler (heat proof bowl over pan with hot water over stovetop) stirring frequently.
Slowly add the custard into chocolate while whisking - continue to whisk until smooth
Beat remaining 3/4 cup cream in a separate bowl with an electric mixer until thick peaks form
Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently until no white spots are seen
Pour and spread mousse into the cooled speculoo's crust and refrigerate covered for at least 3 hours
Sprinkle fruits to garnish when serving (optional)

Notes

If your chocolate seizes while melting in double boiler, add a teaspoon at a time of vegetable shortening or oil

Adapted from Chocolate mousse adapted from Epicurious

STEMS & FORKS https://www.stemsandforks.com/

Chocolate Ricotta Cake with Mascarpone Mocha Buttercream

August 27, 2017 By stemsandforks Leave a Comment

Since I started blogging, the friendships I’ve made with other fellow food bloggers and stylists has been incredible to say the least.

Recently fellow instagrammer @rodica_godlewski and I organized a food styling gathering at my home with fellow food stylists M.Aimee from @milkofthykindness and Sarah from @sarah.boileau. We were 4 complete strangers…well strangers that conversed for several months prior to our meeting on Instagram but had never seen each other in the flesh or spoken to each other. It was so lovely to finally put a face larger than a blueberry and a voice to their names. To finally shed cyber palling two dimensionally and begin a real friendship in the flesh was incredible. The ideas and inspiration we shared with each other not to mention the great laughs was epic in porportions.

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Fig and Hazelnut Cake with Chocolate Cream Cheese Icing

June 22, 2017 By stemsandforks 3 Comments

For the longest time I thought figs were a small, beige, chewy and slightly sticky giant raisin in the shape of a puck. I had no idea they were a plump mildly sweet aromatic blob shaped like Michelangelo’s centrepiece on David. Until at the embarrassing age of 16 when i was at a friends home and noticed the parents platter of fruits and cheese. Or rather what I thought at the time as a mini pear infested with maggots.

Well I’ve since grown. And fresh figs for me far out weigh beauty and taste than dried figs.

Fresh figs back in the 70’s and 80’s were limited and scarce here in Toronto. I don’t think I can say I ever saw fresh figs before the 90’s in a grocery store. Mother would buy several packs of dry figs which cost 99 Cents a dozen at each grocery store visit. It was our go to snack. Instead of chewing on fig newtons like other normal kids, I remember my sisters and eating heaps of dried figs while romping around in the playground in the hot summer sun. A dozen each to be exact. And it would last the entire playground duration as we’d be chewing the sweet figs like chewing tobacco.

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Chocolate Macarons with An Earl Grey and Orange Ganache

April 21, 2017 By stemsandforks Leave a Comment

I’ll be completely honest. I don’t know what all the fuss is about. Macarons are very pretty and taste good but in all frankness, so are oatmeal cookies. I rarely make macarons. Not because they’re high maintenance but because I’ve always been one of those gals drawn to the awkward nerd with a bad hair cut rather than the popular kid with nice hair and perfect skin. I appreciate the underdog but recognize the beautiful. I suppose I just answered my own question. Macarons are just that. Beautiful. They’re little jewels. Smooth, shiny with a delicate pavé of bubbles supporting their crispy yet chewy bodies, sandwiched with a creamy centre where most of the flavour is embraced. Of course macarons are popular and rightfully so.

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Cardamom Cake with Matcha and White Chocolate Icing

March 24, 2017 By stemsandforks 2 Comments

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Upside-Down Chocolate Plum Cake

March 8, 2017 By stemsandforks 2 Comments

Everyday I’m inundated with images and news stories about women’s rights violations, racial discrimination, totalitarianism, hate crimes and the degradation of civil liberties that has befallen on our neighbours to the south. My heart pounds most days with thunderous anger and empathy for those countless marginalized groups and individuals that have become victimized in America. How did a world-leading civilized nation end up on such a slippery slope of unraveling decades of progress in basic human rights?

Until recently, I felt proud of Canada more than ever. I believed that for the most part, Canadians were all about celebrating differences and diversity. I almost felt smug, thinking that we were immune to the atrocities happening in America.

I’m of Korean ethnicity but have been a Canadian citizen since I was an infant. I simultaneously feel connected to being both Canadian and Korean on a racial and cultural level. I don’t think about being “more Canadian” or “more Korean.” Nor is it something that’s discussed amongst my friends or peers. Rarely do I question my nationality or if I’m visibly different from other humans surrounding me. I’m a human being, period. And those around me are human beings too. However, every now and then, I’m reminded that not everyone shares this view. There are still the token few even in our great country of Canada who’s ignorance is blaring.

I had an encounter recently (which was not anywhere near the intensity of some of the horror stories out there), but it was a snapshot of some of the ignorance that lies quietly amongst us.

Last week I headed to my local grocer to pick up the black plums I needed for this recipe. They always have hand-picked fresh and rare fruits and vegetables. Like Buddha’s hand lemon or blood oranges and heirloom carrots. As I selected my black plums, a lady came up to me and asked me if we carried any milk. I can see why she thought I worked there. I’m Korean and the shop was owned by a Chinese family so she probably made a quick assumption that I worked there.

“No. There’s no milk here. But there’s a Shoppers Drug Mart about 10 shops north of here. And if I’m not mistaken…the milk is on the main floor towards the back.”

I didn’t mind being asked…it was a conceivable mistake to think I worked there and I was happy to help.

But then…

“Thank you. Your English is amazing!” She replied.

“You’re English is amazing too!” I snapped back.

She gave me the most bewildered look and left. I paid for my plums, walked home and started baking.

I normally would have shrugged this off but in light of what is happening out there, I felt a sting. I don’t think the lady meant any malice or ill-intent in her patronizing comment. What angered me was that I didn’t speak up to help her to understand the weight of her ignorant “compliment.” I have had enough. What I took away from this encounter was that I am just as responsible to dispel stereotypes whenever I’m faced with them, no matter how big or small. I have a voice and have as much right to use it as the next person. I’ve decided from this day forward, to always speak up and not to be that stereotypical sheepish and polite “Canadian”. Rather a strong, vocal and visible human being. To me, that is truly Canadian.

Bon app! (I think all this fury made this cake so delicious)

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Upside-Down Chocolate Plum Cake

Author: Betty Binon

Prep time: 20 mins

Cook time: 40 mins

Total time: 1 hour

Serves: 6 servings

A light, chocolaty, tart cake with all the ewwy gooey caramel goodness upside-down cakes have. Perfect with a cup of tea or coffee in the afternoon.

Ingredients

FOR THE CAKE
¾ Cup (100 g) AP flour
¼ Cup (40 g) fine semolina
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup sugar
½ teaspoon cinnamon powder
2 large eggs
½ Cup (115 g) unsalted butter room temperature
¼ cup cream
2 teaspoons vanilla extract
40-50 grams of dark 70% chocolate chopped
FOR THE PLUMS and CARAMEL
1 or 2 black ripe plums, stoned and sliced
½ cup sugar
¼ cup water
1½ table spoons unsalted butter

Instructions

Preheat oven to 350F, line the bottom of a 9 inch cake pan with parchment paper and grease the pan with butter and dusted flour or baking spray
Remove pitt from plum and slice into ½ inch slices. I used one plum in the pic, however two plums is ideal.
Line the bottom of the 9 inch cake pan with the sliced plums and set aside. Plum slices can overlap each other
In a small skillet, on medium heat, bring the ½ cup sugar and1/4 water to a boil(about 5 minutes)- DO NOT STIR while you're waiting for the sugar water to boil
Once its turned a lovely amber/caramel tone, remove from heat and add the butter and stir until the butter has been incorporated.
Pour all the caramel over the plums in the cake pan and set aside
FOR THE CAKE...In a large bowl or stand mixer, sift the flour, fine semolina, cocoa powder, baking powder, baking soda, salt, sugar and cinnamon powder and mix for about 15 seconds.
Add the butter and beat (paddle attachment) until the mixture looks mealy and coarse
Add the eggs, one at a time. Scrape sides and bottom every so often
Beat on medium for about a minute until the mixture is fluffy about 1½ minutes
Add the cream and vanilla and beat another half minute or so
Fold in the chopped pieces of 70% dark chocolate
Take spatula and spread batter over plums in cake pan evenly
Bake for about 40 minutes. Start checking/testing at 35 minutes with a toothpick in centre ...should come out clean.
Allow to cool in pan for half an hour before loosening cake sides with a butter knife and inverting cake on a plate
Serve warm with ice cream or whipped cream

Champagne Cake with White Chocolate Strawberry Frosting

February 13, 2017 By stemsandforks 2 Comments

Love is an intense and fond affection for someone or something. But the intensity and type can vary so greatly. For me there are three broad categories of love. Love for my husband, love for my children and love for food. (Of course love for kids and hubby take 1st place:)

I found it fitting to prepare all the things I love for the ones I love; Champagne, chocolate, strawberries – in the form of cake. Just writing those words out made my water salivate with anticipation.

My love for chocolate never started until I was pregnant 11 years ago with my first born. Prior to that, I always had trouble finishing a chocolate bar. But theres something about pregnancy that changes a woman’s palette. (Any other moms go through the same experience?) Since having Moineau, I find it increasingly difficult to eat any type of meat. And the sugar intake, especially chocolate has exploded. I can now eat chocolate endlessly.

Champagne has always been a staple in our home. Each year we bring a few bottles back from Europe and indulge whenever a special occasion happens to come upon us. Pre and post natal, my love for the bubbly has not changed:)

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Chocolate Mascarpone Cake

January 31, 2017 By stemsandforks 5 Comments

It’s hard to avoid hearing about what’s going on with our neighbours to the south. I went to my local coffee shop this morning, and almost every single person was talking about it. I was in line at the grocery store and my cashier struck up a conversation with me about it. She told me how Robert de Niro compared the situation to Travis Bickle from Taxi Driver, and how he ominously concluded with, “God help us.”

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Chocolate Cut Out Cookies

January 7, 2017 By stemsandforks Leave a Comment

I remember seeing a Staples ‘Back to School’ commercial last fall, to the tune of, “It’s the most wonderful time of the year.” In this commercial, the dad gleefully drags a rope attached to a sofa with his grumpy kids in anticipation of getting them out of the house and seeing them off to the start of school. Fast forward a couple months, and as the winter holidays are coming to a close here in Ontario, I’m feeling a bit giddy like that dad in that Staples commercial.

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Oatmeal Chocolate Chip Cookies

January 2, 2017 By stemsandforks 2 Comments

As a mother I am always trying to sneak healthy foods into my kids’ meals. As every parent knows, chicken nuggets and pizza can be great to satiate the kids, but the challenge is trying to include nutrient-rich foods into their fickle little diets. Sometimes these covert operations are met with more success than other times. Recently, I was making chocolate zucchini bread (well, chocolate bread to my 10 year old daughter), when she caught me red-handed standing over the bowl of chocolate batter with the offensive green squash in one hand and a grater in the other. I may as well have been holding a a bottle of rat poison and a dirty syringe based on her reaction.

Just as the trust was being rebuilt, (and she was finally convinced I wasn’t trying to poison her), my culinary antics were blown wide open again. For years I had strained anchovies into her miso soup, but the gig was finally up when she discovered a tiny little anchovy eyeball staring back at her from her bowl. Clearly, I should have used a finer strainer. Her reaction was epic as far as meltdowns go.

Even now, I still mince yellow peppers (so finely that it might as well be a puree) into her spaghetti bolognese. The older she grows, the more her taste buds and sense of smell evolves. Most attempts at concealing healthy food now are as she put it a “#fail”. Thus the days of fooling my little princess into believing her food is unadulterated are pretty much done.

Trying to outsmart a 10 year old is challenging. My daughter likes things simple. If it’s apple pie, it better not have blueberries, just apples. Same with chocolate cake. Add a few raspberries on top and suddenly its not a chocolate cake anymore. It’s a raspberry cake.

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