Dear blog readers,
I know, I’ve been horribly remiss about posting. You see, we no longer have high speed internet at home. However, that’s a lame excuse and I intend to continue blogging at the local coffee and tea shops around town. This particular one is called Rick’s in Guthrie and has amazing chocolates – skip the coffee drinks for me, I’ll take dark chocolate, thank you!
Speaking of dark chocolate…
Ian Lamont, maker of Slickepott Fudge Sauce, invited me to do an interview and submit a recipe using the Slickepott fudge sauce for his monthly newsletter. I’ve mentioned this amazing chocolate sauce before on my blog and, if you haven’t tried it before now, I know that you’ll want to after this blog post.
I was so excited to be featured foodie and my cranium immediately began working to create the perfect recipe to submit. That, my friends, is a supremely difficult job since Slickepott is just good on almost every dessert imaginable!
My first idea was almond flavored Belguim waffles with ice cream, strawberries and whipped cream…
…until my sister told me that Ian and his family make waffles at festivals. Nix that idea! I’m sure I couldn’t beat their recipe!
I think I was feeling very reminiscent of our Europe trip that happened just one year ago, so I traveled from Belgium down to Italy and created a Pistachio Orange Biscotti – with a bit of Swedish cardamom thrown in – to go with a chocolate pudding that closely resembles the hot chocolate that Anna and I drank on that rainy day on Cinque Terra trail. Top that with Orange Creme and warm Slickpott Fudge Sauce and you’ve got a dessert for any occasion.
I know it sounds complicated, but I was surprised how easy it really was. Ian demonstrates this in his May 2011 Recipe of the Month video featuring this recipe. Fabulous job, Ian! I could never do that! I know I should get over it, but I am sooo camera shy. :D
So, there you have the video. Here you have the interview. And right here you can put in an order for Slickepott Fudge Sauce. Go ahead, just do it. You know you want to…you know you’re missing out if you don’t. :D Once you have the Chocolate sauce, here are the recipes to try out.
Cioccolato with Pistachio Cardamom Biscotti & Orange Crème
2 c. flour
1 c. sugar
1/2 t. baking soda
1/2 t. baking powder
1/2 t. cardamom, ground
1 T. orange zest
1 egg yolk
1/3 c. milk
1 T. orange liqueur (optional)
1/4 c. fresh orange juice
1/2 c. roasted, salted pistachios, chopped
extra flour – up to 1/2 cup
Preheat over to 350 degrees.
Grease and flour a large baking sheet.
In a large bowl, with electric mixer, gently combine flour, sugar, soda, powder, cardamom, and orange zest.
In a small bowl, whisk egg yolk, milk, liqueur, and orange juice. Add to flour mixture. Beat until dough is formed and stir in pistachios.
Place dough on floured surface and knead several times, adding more flour if needed to prevent sticking. Divide dough in half. With floured hands, form each piece of dough into a flat 2×12 inch log. Arrange logs at least 3 inches apart on prepared baking sheet.
Bake 35 minutes. Cool on baking sheet for 10 minutes.
Place logs on cutting board and slice crosswise and diagonally into 3/4 inch thick slices. Arrange slices on baking sheet and return to oven and turn off heat. Let dry in oven for 30 minutes to an hour.
Cool and store in airtight container for up to 1 month.
Makes 3 dozen
1 1/2 c. whipping cream
1/2 c. fresh orange juice
2 T. powdered sugar
Whisk all ingredients until well combined. Use whipped cream whipper for best results, or beat with an electric mixer until soft peaks form.
Italian Chocolate Pudding
2/3 c. sugar
1/4 c. organic corn starch
1/4 t. salt
1/3 c. unsweetened cocoa powder
2 1/2 c. milk 4 lg. egg yolks
2 T. butter
1 t. vanilla
In a large sauce pan, whisk together sugar, cornstarch, salt, and cocoa powder. Whisk milk and egg yolks in a separate bowl and add to dry ingredients. Place on med/high heat and whisk constantly until mixture thickens. Add butter and vanilla and whisk until smooth.
Serve immediately or cover with plastic wrap and chill for later use.
Assembly of dessert –
Spoon warm chocolate into dessert dishes. Place a piece of biscotti in the pudding. Top with orange creme, drizzle with warmed Slickepott Fudge Sauce and garnish with whole or chopped pistachios.
Yum, yum, yum!!! And how fun that you were interviewed and your recipe used with that amazing Slickepott!!!!
I would really like some right now!Congratulations, Sarah!Ian, if you read this, you did a fabulous job! :)
I think I MUST make that pudding tonight. Already made the biscotti yesterday. ;)And…um…go ahead and post that waffle recipe. I'd like to try it too. And…please don't forget to bring the Slickepott when you come!
That's awesome! Great interview, Sarah. Now stop making me drool all over my keyboard!
Looks amazing!! Congradulations on the interview and feature!! :)
Tried the slickepott…thank you very much. I am going to try the pudding tonight and plan on the entire dessert combo soon. I am glad that Anna mentioned your recipe being showcased as I found your blog. I have everything I need for the Herb Frittata in my garden so that is next on my list. Keep up the great cooking!
Thanks so much for the congrats and the comments everyone!
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