Mole Lava Cakes | Recipe Thowback

Mole Lava Cakes | The Spicy Bee

Over the next month I’ll be sharing some throwbacks to 2014-ish when my friend Aubrie (of PDXFoodPhotos) and I were teaming up on shoots for the online publication Incomplete Magazine. Since then, the magazine has sold off, and I thought our recipes and photos were lost to the web. I found them in my computer’s archive recently and decided it’s time to re-post for all to enjoy. I’m kicking things off by sharing my Mole Lava Cakes made with lots of chocolate and served up with ice cream.

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I always love throwing together something that I can pop into the oven toward the end of dinner and serve topped with ice cream and perhaps some chocolate shavings or even fresh strawberries! This recipe for Mole Lava Cakes makes four beautiful, individual-sized pots of intense chocolate flavors, best balanced by a scoop of vanilla ice cream—or why not homemade ice cream!? This recipe is pretty easy to get right so long as you keep the chocolate mixture from getting to hot when on the stove. Keep the heat lower, and be patient. Mole adds a decadent depth to the typical chocolate cake, and the pots can be filled to your discretion, as I find they look good both half full or filled to the top! Just know your ice cream might not sit if the pot is already full. No dairy? Try topping the cakes with powdered sugar.

Mole Lava Cakes

Ingredients

  • 8 oz dark chocolate, chopped
  • 8 oz butter, cut into pieces
  • 1/4 c mole, jarred or homemade
  • 3/4 c brown sugar, packed
  • 2 t ground cinnamon
  • 2 t espresso powder
  • 1/2 t vanilla extract
  • 3 T all-purpose flour
  • 4 eggs
  • 1-2 scoops ice cream (vanilla, coffee,
  • Salt

Method

In a small saucepan over low heat, bring a few cups of water to a boil and nest a heat safe bowl on top of the pot. Fill the bowl with chocolate, mole, and butter, and melt together, stirring (or whisking) often. Once fully melted together, integrate the sugar, cinnamon, espresso powder, salt )about ¼ t) and vanilla. Using hot pads, remove the bowl from the stove and prepare your hand mixer (if using stand mixer, carefully transfer to your mixing bowl). Slowly add flour and beat on low until fully mixed. Incorporate the eggs one at a time and beat well after each egg. Once everything’s in, beat until the color lightens.

Transfer mixture into your ramekins (I like the classic deep variety), filling halfway-3/4 full. From here you can cover the ramekins, and refrigerate anywhere from 1 hour up to 24 hours.

Preheat oven to 375° F, remove plastic wrap, and place cold pots into the oven for 10-12 minutes. Toothpick should still come out covered with chocolate. You really cannot go wrong with when you pull out the pots as they are meant to be a bit molten. If you leave them in long enough, however, they will also bake most of the way if you leave them in until the toothpick comes out mostly clean. Serve warm (not hot!) with a lovely scoop of ice cream or even gelato! Yum!

Serves 4

Looking for more throwback recipes? Check out my Maple Habanero Cocktail!

Salmon: Everything You Need to Know

Cookbook Review: Salmon Cookbook Everything You Need to Know by Diane Morgan | TheSpicyBee

Sometimes when you review cookbooks, you find your favorite recipe is not the most photogenic–I mean, I can readily admit that my skills are not honed nearly to that of Leigh Beisch, the photographer for Diane Morgan’s most recent book, Salmon. I spent weeks pulling my hair and attempting to fix my favorite recipe’s pictures, leaving things unfinished, and more unfortunate yet, keeping the secret of this book to myself. Many don’t realize this, but I work full-time in addition to my blog and event-attending life. Many of my recipes are (as embarrassed as I am to admit it), shot long after my light has disappeared for the day. That said, my blog has never stood solely on its images, but on its content (oh God, or so I hope and strive!), so I hope you’ll forgive the images in this post. They are simply reality, and well, what happens when you mix beautiful pink salmon with soy sauce.

Cookbook Review: Salmon Cookbook Everything You Need to Know by Diane Morgan | TheSpicyBee

The truth is, Salmon by Diane Morgan is a delectable read. It’s a light book, yet dense in its knowledge of salmon, from prep to labeling notes; like did you know that you should not be fooled by “certified organic” label on salmon? The USDA has yet to set standards for seafood, including salmon. I was also introduced to how to freeze salmon, which I plan on doing as soon as I can get my hands on a large amount of salmon–tools you would ideally want for the process are a vacuum sealer and a deep freeze (I’m a big fan of my GE upright deep freezer) to keep the salmon under 0°F. You can freeze either whole sides or 1-2lb fillets, and be sure to wrap up as tightly as possible in several layers of plastic wrap and keep fully sealed. Salmon will keep in a deep freezer for up to nine months, and in the freezer compartment of a refrigerator for up to one month.

The images are saturated and rich, highlighting the salmon’s pink hue, and the recipes cover every season–from salmon baked in parchment with tomatoes and corn (yum August) to a delectable salmon chowder that I know I’ll be eating again and again this winter. Now is the perfect time to get your hands on the book as grilling season (she has an entire chapter devoted to grilling the fish).

Shanghai-Style Poached Salmon
Cookbook Review: Salmon Cookbook Everything You Need to Know by Diane Morgan | TheSpicyBee

Ingredients

  • 4 Salmon fillets, about 6o each, skin and pin bones removed
  • Sweet Vinegar Sauce
    • 1/2 c Soy sauce
    • 1/4 c Distilled white vinegar
    • 1/4 c Sugar
  • 4 Green onions, including tops, cut into 1-inch pieces
  • 4 Thin slices of ginger, peeled and julienned
  • 3 c Water
  • 3 Additional Green onions, including tops, cut into 1-inch lengths
  • 5 Additional thin slices of fresh ginger, peeled

Method

Remove the salmon from the refrigerator 30 minutes before cooking to bring to room temperature. To make the sauce: In a small bowl, stir together the soy sauce, vinegar, and sugar until the sugar is dissolved. Stir in the 4 green onions and julienned ginger. Set aside.

[Start making your favorite rice around the start of this recipe.]

In a sauté pan just large enough to hold the salmon fillets in a single layer, combine the water, 3 green onions, and sliced ginger Bring to a boil over medium heat, turn the heat to carefully slip the salmon into the pan. (The salmon should be completely submerged in the poaching liquid. If it isn’t, add a bit more water.) Cover the pan and poach the salmon for 5 minutes. Again using a spatula, lift the salmon to a plate. Carefully drain off almost all the poaching liquid from the pan, leaving only 1/4 cup in the pan. Remove and discard the green onions and ginger from the pan. Return the pan from medium-low heat and add the vinegar sauce. Bring to a simmer, stirring occasionally. Slip the salmon back into the pan and baste with the sauce. Continue to braise the salmon, basting frequently, until almost opaque throughout, or an instant-read thermometer inserted into the center registers 125°F (52°C) or a little above, about 8 minutes. The sauce will have reduced and thickened a little.

Transfer the salmon to warmed dinner plates or shallow pasta bowls. Spoon sauce around the fillets, dividing evenly. Serve immediately.

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Looking to learn more about cooking salmon? Beyond Diane’s book, I really enjoy the NY Times article, How to Cook Salmon and Bon Appetit’s 6 Biggest Mistakes People Make When Cooking Salmon.

Maple Habanero Cocktail

Maple Habanero Cocktail

Over the next month I’ll be sharing some throwbacks to 2014-ish when my friend Aubrie (of PDXFoodPhotos) and I were teaming up on shoots for the online publication Incomplete Magazine. Since then, the magazine has sold off, and I thought our recipes and photos were lost to the web. I found them in my computer’s archive recently and decided it’s time to re-post for all to enjoy. I’m kicking things off by sharing my Maple Habanero Cocktail, made with homemade habanero vodka and served up spicy.

Hot! Hot! Hot!

Successfully executed in either martini glass or tumbler, a maple habanero cocktail will quench the thirst of even the most spicy of palates. Homemade habanero vodka is quite easy to make. Simply de-stem and cut up a ripe habanero pepper (use caution! I suggest gloves!) and place into a mason jar with 2-3 cups of your favorite vodka. Age for 3-4 DAYS. Do not age any longer. Trust, me, you will find that to suffice. Feel free to test the batch as it ages, although it will be quite strong. In most cases you will be “watering” the batch down to integrate into the cocktails. Batch will keep for 3-4 months if kept well-sealed.

Build the heat up in your drinks, but remember that you can also always dumb down the heat with more vodka or soda water! Play with your proportions, and you will surely find a combination that will suit you or the one that creates the fire in your heart!

Maple Habanero Cocktail

Ingredients

  • 3 oz Potato vodka (I love Portland Potato Vodka by Eastside Distilling –pictured)
  • ½ oz Homemade habanero infused vodka (see notes)
  • 2 T Pure maple syrup
  • 1 T Fresh lime juice
  • 2-4 oz of Soda water, chilled
  • Course raw sugar (or rimming sugar) (optional)
  • Ice

Method

Combine vodka, pepper-infused vodka, maple syrup, and lime juice in a cocktail shaker with a few cubes of ice. Cover, hold together with a rag, and shake—a lot. I like to keep things shaking for at least a full minute. If serving with sugar-rimmed glasses, dip the edge of each glass in some extra lime juice (or the inner rind of the lime if you used fresh limes!), and run each part of the rim through the raw sugar. Strain off the ice and fill each glass equally. Fill the rest of the glass with soda water to taste. Consume cold!

Makes 2 Cocktails