Here's a cute idea from CHOW and Chris Rochelle for baking chocolate cakes in campfire coals, using scooped-out orange peels as molds:
Cut the tops off about 10 oranges and scoop out the pulp. Fill the oranges three-quarters of the way with chocolate cake batter (cake mix works fine), then put the orange tops back on and wrap each orange in aluminum foil. Place directly onto the smoldering coals of the campfire, avoiding any intense flames, and cook for about 30 minutes, turning once or twice.
I've had sorbet served in an orange and pate served in an orange (AKA "meat fruit). Both were delicious. You could probably do a whole meal inside of citrus peels.
Step Up the S'more: 7 Ideas for Campfire Treats by Chris Rochelle
Given a black light, some tonic, some gin or vodka, and pink lemonade concentrate, you can mix a cocktail that looks like the aurora borealis:
Aurora is TCCs black light phosphorescent take on jungle-juice. Originally conceived in 2006, it is a drink that is pink in natural light, but glows aqua-marine in black-light. Thus, it represents the two main colors of the aurora-borealis. So, without further ado here is the recipe. (Originally, the drink was made with just pink-lemonade, but was later modified to use Rose’s Mojito Passion).
Chow rounds up some delicious alternative uses for waffle-irons, ice-cream makers, and slow cookers. The criteria are: "(1) the food should taste as good or better than when made in the conventional manner, (2) the cooking time should be equal to or shorter than normal, and (3) the method should use the appliance in a way that’s totally different from what it’s known for." They were a lot more thorough with the waffle-iron than the other two (muffins, brownies, and hash browns), though slow-cooker souffle sounds lovely.
To make this Smoked Cheddar Soufflé in a slow cooker, start by filling a small saucepan with water and bringing it to a boil over high heat. Once the water is boiling, reduce the heat to low, cover the pan, and let the water simmer while you prepare the soufflé. Follow steps 1 through 5 of the recipe, without preheating the baking sheet.
Once the soufflé is ready, pour about 2 cups of the simmering water into the slow cooker and place the soufflé dish in the water (the water should come a third to halfway up the sides of the dish). Cover the slow cooker and cook the soufflé on high until it has puffed and is set in the middle, about one hour and forty-five minutes.
Common Appliances, Uncommon Uses - Feature - Food News - CHOW
Cookies filled with candies, shaped like burro piñatas. The creator of this chimera is the Louis Pasteur of compulsive eating.
SUGAR COOKIES WITH A SURPRISE INSIDE
Just look at them.
Americans rejoice! Chocolatier Paul A Young's chocopornoholic recipe book Adventures with Chocolate is out in the USA, in mouth watering goodness. I reviewed the book in 2009 when it was released in 2009, and for those who've missed it, I've included it below. Paul was good enough to supply some images from the book for an accompanying gallery as well. This is my favorite chocolate in the world, and the recipe book is pretty much edibly good.
Adventures with Chocolate: 80 sensational recipe is chocolate genius Paul A. Young's first foray into cook-books, and, like his wonderful shops in London, it's playful, inspiring, delicious and surprising.
Young's gifted touch with truffles, brownies and drinking chocolate have made his Islington store a fixture in our orbit around London. My wife's pregnancy was eased with his sea-salt caramels; we celebrated the birth with kalamansi truffles. The baby practically melted when she first tried a crumb of his cherry brownie. I am visited by Paul's chocolate in my dreams. I have been conditioned to start salivating when I reach the end of Camden Passage, and by the time I reach the shop, I need a bib to catch the dribble.
And here are all of Paul's secrets, laid bare in a superbly designed and printed book whose pornographically chocolated pages make you want to surreptitiously taste them (I tasted them. Tasted like clay-coated heavy paper stock). Paul's recipes are easy to follow and are equal parts inspirational (he makes it clear enough that even ham-fisted me believes that I can make them) and aspirational (in reality, it's a lot more likely that I'll just pop in on the Camden Passage shop and buy another box). And his essay on how he became a chocolatier, as well as his essays on buying and preparing chocolate, are sensational.
And truth be told, there are some recipes here I'd like to try for a special occasion: the savory chocolate recipes, if only because Paul doesn't actually sell these in the shop and I want to find out what a honey-cured bacon, Stilton and chocolate sandwich tastes like, or sip some cocoa-bean infused vodka, or try a salted black-olive bar with 600g of Ghanian tempered 68% dark chocolate.
Adventures with Chocolate: 80 Sensational Recipes
Read the rest