I've mentioned before that one or two bite treats are a favorite of mine to make and I was definitely attracted to this recipe for Cocoa Tassies with Peppermint Creme Filling. Buttery chocolate cups are simply made from a dough consisting of flour, sugar, cocoa (I used Penzey's Dutch-Process for a deeper flavor) and of course some cold butter. There is a tedious portion that happens when you start pressing small balls of dough into miniature muffin cups - but since the dough is not too sticky, it would be a good job for a little helper! Once these are baked, a sweet filling is concocted from softened butter, marshmallow creme, powdered sugar and a few drops of peppermint extract. I used a star tip to pipe the creamy thick mixture into the cups and jazzed up the tops with some crushed candy canes. While they were a little time consuming, they turned out to be a fun project and made for a very festive presentation!
For tonight's dinner, I went for a recipe called Indian-Spiced Chicken with Tomato Chutney. The chutney begins with a mixture of shallots and a spicy serrano chile. Fresh ginger and garlic are added, followed by chopped tomatoes, red wine vinegar, a dash of sugar to balance the flavors and a few mustard seeds. This bubbles away until the tomatoes soften and the mixture starts to become thick. While this cooks, I started on toasting a spice mixture made from coriander, curry powder, cumin and black pepper in a bit of olive oil to bring their flavors to life. To easily season the chicken, use a pastry brush to evenly coat both sides with the spice mixture. I used The Griddler as the grill to cook the chicken and it was done it just a few minutes. While I can't really comment on how authentic the flavors were, the toasted spices that coated the chicken seemed to work well together. Jeff and I both thought that the chunky and spicy chutney served over the chicken brought this dish over the edge - but in a good way!
6 comments:
I can't wait to read about all the goodies you'll be baking this holiday season! Last year's list was inspirational to me!
Joe,
Those tassies look gorgeous! You mentioned they are tedious.
I thought I'd mention that there's a handy thing for pressing stuff into mini muffin cups. It makes it go a lot faster. I'm not a Pampered Chef rep or anything, but I happened to get mine from Pampered Chef. Here's the link:
http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=184&categoryCode=BK
I would imagine other companies make them.
Tracy
Pampered Chef has a thing to press dough into those little muffin cups. I saw it in the catalog at a party I went to. These look really good and easy! Thanks!
Oh my! I LUST after choclate/peppermint combinations. I've been craving the peppermint buttercream cookies I made last year, but I think I have another recipe to add to the mix.
I can't wait to read about all of your good stuff you'll be makng for the holidays. You do have my address, right? :) :) :)
holiday baking already? no, no, no!! i refuse to let christmas into my kitchen before i hear "last christmas" from wham on the radio for the first time!
on the other hand though ... your tassies look incredible ... ahh, what the hell!! i want an early christmas this year! where are my cookie cutters?!??
thanks for sharing the recipe!
Stella - I can't wait to get started!
Tracy and Brenda - Thanks! I'll have to go and look for it!
Jennifer - I love the combo too, especially the chocolate/peppermint ice cream cake we made last year!
Tschoerda - Hee hee!
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