I love the Summer, although not when it is too hot. I recently spent one week in Salt Lake City, Utah, and I thought I was going to melt. It got to be 105°F! Here at home we've had a couple of days where the temperature reached 90°F. That is much better.
When the weather is hot my favorite desserts to eat in the summertime are fruits, fruits, and more fruits. I will take any variety I can get in the garden or at the farmers market.
However, it is never too warm to eat chocolate. Lucky for me chocolate pairs very well with fruit. It is in that spirit I am sharing my favorite recipes for my chocolate 'pot de crème' and jam. It is not technically a pot de creme as it would have to be cooked in a Bain Marie in order to qualify. But, it is so easy and fast you won't make pot de creme any other way.
Enjoy!
Chocolate 'Pot de Creme' AKA Crémeux
12 oz. Milk chocolate
5¼ oz. Dark chocolate
½ Cup Yolks
1¼ Cups Milk
1 Cup Heavy cream
½ Tsp Cinnamon
½ Tsp Salt
¼ Tsp Cayenne
¾ Tsp Almond extract
Directions
1. Carefully chop the milk chocolate and dark chocolate into pieces the size of a quarter. Put the chopped chocolate into a blender. Place a sieve over the top of the blender and set aside.
2. In a large bowl, whisk the egg yolks by hand until lighter in color (blanchir).
3. In a medium saucepan over medium heat, bring the milk, cream, and spices to boil. Remove from heat.
4. Temper the eggs: add a ladle of the hot milk/cream to the yolks and whisk thoroughly. Continue this process of adding a ladle of hot milk/cream to the yolks and whisking until the temperature of the egg yolks has risen to the temperature of the milk/cream.
5. Make a crème anglaise: Return the milk/cream with the tempered egg yolks to the saucepan. Over low heat, stir constantly until it reaches 160°F. Remove from the heat.
6. Sir in the almond extract.
7. Pour the crème anglaise through the sieve and over chocolate. Place cover on the blender and blend until smooth and emulsified.
8. Pour the mixture into a bowl (or individual glasses) and refrigerate overnight.
Serving Suggestions:
* Quenelle to serve.
* You may also pour the pot de creme in mini terracotta pots (new and cleaned). Take any leftover, dried chocolate cake you may have and sprinkle crumbs on top of the pot de creme to simulate soil. Decorate with a sprig of mint and voila! a mini chocolate mousse planter pot.
Blueberry Jam
2 lb (910 gm) Blueberries, washed, stemmed and sorted
1/2 lb (225 gm) Rhubarb, unpeeled, cut in cubes
500 gm Sugar
1 TBSP Lemon juice
1 TBSP Balsamic vinegar
2 TBSP Cassis liqueur
Pinch Cinnamon
1/8 Tsp Vanilla extract
Prepare the jars for canning:
1. Put the lids of canning jars in the bottom of a very large pot. Place 10 - 11 mason jars (6 oz ea) in the same pot.
2. Fill the pot with hot water, making sure the water goes 1 to 1-1/2 inches above the mason jars.
3. Turn the stove on medium heat and boil for 20 minutes. Keep the pot on the stove over low heat until ready to use.
4. All the tools (i.e. kitchen tongs, jar extractor, ladle, funnel) that you need must be sterilized. In a large pot, place tools and cover them with hot water. Boil them for at least 15 minutes. Now you're ready to make the jam.
For the Jam
1. Place all ingredients in a large, heavy pot and simmer over low heat for about 20 to 25 minutes.
2. Use a candy thermometer to measure the temperature of the jam. When the temperature reaches 217°F to 220°F, it is ready.
3. When the jam is ready, carefully use sterilized kitchen tongs or jar extractor to remove the jars from the boiling water. Let the water drip out of the jars and then place on a kitchen towel, opening side up. (You should not touch the lid of the jar under any circumstances as you will risk contamination). Keep the lids in the boiling water for now.
4. Using a sterilized ladle and funnel, ladle jam into the mason jars almost entirely to the top, leaving 1/8 inch space at the top.
5. Once you have filled the jars, use a piece of paper towel dipped in Vodka or boiling water and wipe any traces of jam on the lip of the jar.
6. Using tongs, remove the lids from the boiling water. Let the water drip off them and loosely place them on the jars.
7. Twist the lids on loosely but not all the way.
8. Let the jars cool down to room temperature. In the process of cooling you will hear a pop which is the sound of sealing. It will be music to your ears and it means you are successful. Label your jams and keep in a dark, cool place for up to one year.
8. If any of them didn't seal you can keep them in the fridge.
