Some Saturday Sweet Treats. My Chocolate Apology. Some Bistro Cookin’.
Well, I have to apologize. I posted about making myself a nice chocolate milk from cocoa powder and was messaged on OpenSpace, “Where’s the chocolate milk recipe?”
It didn’t occur to me that some folks haven’t done this before. But then I realized that my hick ass grew up on a farm where we had to make a lot of our own stuff on the fly whereas most folks grew up just going to the store and picking up some Hershey’s syrup.
My mistake, here’s how I do it.
It’s a 1:1 ratio. I use the dark chocolate powder and raw sugar, a tablespoon of each. Then, because it’s chocolate, I add a pinch of salt. Always.
I turn the burner on to medium low and let the sugar and cocoa warm up a little before adding a few splashes of my almond milk. That gets whisked and whisked until the sugar dissolves and you get that syrup-y consistency. By just adding the small amount of milk you’ll avoid the cocoa lumping up.
That’s enough syrup for 2 of these milkshake sized glasses and speaking of that I added a little heavy cream to the almond milk to thicken it up.
So, sorry to have overlooked this before. Mistake corrected.
Let’s move on to some crepes. Salty sweet savory crepes. Delicate delicious crepes. Wonderf-
Ok, that’s enough.
Mom’s eating over tonight and brought peaches from the market. Peeled and chopped.
Add brown sugar, two 3 finger pinches of salt, lemon juice (about 1/4 lemon’s worth) and a splash or two of water to get the sugar started.
After the water is simmering add a corn starch slurry to thicken and turn heat down.
Then I repeated that procces for some blueberries.
It’s so easy to remember this.
1 cup AP flour
1 1/2 cup of milk
2 whole eggs
1 glug of neutral oil (no flavor)
pinch of salt
Should look like this. A 1/4 cup measuring cup is a perfect ladle.
The first crepe goes to the food gods. Or the dog.
“sup…
Lemme get that crepe, brah.”
The second will always look better. I pick up the pan and rotated the batter around to get a nice circle. Another tip is to brush room temp butter in the pan between each crepe.
My crepes are stacked and sitting to the side. They’ll stay warm that way and the oil I added will keep them from sticking together.
Next I make some whipped cream. I prefer to make my own because I like it less sweet.
3/4 heavy whipping cream
1 tablespoon vanilla extract
1 teaspoon of powdered sugar
I’m just doing a simple “c” fold or envelope fold for the crepes. I load in the peaches and some cubes of brie to make it both fancy and dinner appropriate.
Topped with the whipped cream, warm berries and topped with some micro greens for color.
That’s some salty sweet goodness, right there.
Bistro gastronomy at it’s finest.
That was the food situation today. Hope you dig the chocolate milk. Make it for the kids and let me know how it goes. It’s much better than the bottled stuff IMO.
Just some reminders:
I wrote and directed a short film:
And I wrote and illustrated a graphic novel.
