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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

'Box of Chocolate' Cherry Pudding

Don't be dismayed over the preparation below. Although lengthy looking, it is truly quite simple. If you want a smooth pudding without bits of cherries throughout, simply strain the pureed cherry mixture before adding to saucepan. This pudding is as colorful as the picture, and even more flavorful than I can describe. Omit the cranberries and nuts in the chocolate box if desired. This is enough for two people to share.....hint, hint...

Ingredients

For 2 people

Recipe

  • 1/2 cup(s) plus 1 tablespoon chocolate chips
  • 2 teaspoon(s) oil
  • 2 tablespoon(s) crushed nuts of your choice
  • 3 tablespoon(s) dried cranberries
  • Pudding:
  • 1 cup(s) almond milk
  • 1 (10-ounce)jar Maraschino cherries, without stems
  • 1/4 cup(s) sugar
  • 4 teaspoon(s) cornstarch
  • 1 teaspoon(s) lemon juice

'Box of Chocolate' Cherry Pudding Directions

  1. To make chocolate box, place 1/2 cup chocolate chips in a microwavable bowl with the oil and heat for 1 minute. Remove and stir. If it still needs more time to melt, microwave at 15 second intervals until melted and smooth. Put nuts and cranberries in a blender and pulse until coarsely chopped. Stir nut mixture into melted chocolate. Place a piece of film wrap on a cookie sheet and spread chocolate mixture into a rectangle, about 10 x 4 or 5-inches. Place in refrigerator to cool for 10 minutes, or until starting to harden. Remove and cut into 4 equal sized, smaller rectangles. Place back into refrigerator until completely firm. There will be scraps of chocolate, which we will use as the bottom of the serving box.
  2. Meanwhile, place all pudding ingredients in a blender or food processor and puree until very smooth, on high speed. This will take less than a minute. Transfer to a saucepan and while stirring almost constantly, bring to a boil over medium heat. When it is boiling and has started to thicken, immediately remove from heat, stir well and transfer to a bowl. Cover with film wrap and refrigerate until completely cooled, about 3 hours.
  3. To assemble, heat remaining tablespoon chocolate chips in microwave until melted, about 15-25 seconds. Using your fingertip, spread some melted chocolate on each short side of chocolate rectangles. Form a box and hold together for a few seconds to bond. Place in refrigerater for 10 minutes. Remove cherry pudding from refrigerator and whisk until smooth. Place any chocolate pieces that isn't part of the box and put in the middle of the box. Spoon pudding into the center and garnish with Tuile Cookie Rolls or whipped topping before serving.
  4. NOTE: To see how to make Tuile Cookie Rolls, please see http://theyankeechef.com/index.php/component/yoorecipe/recipe/951-tuile-biscuits
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