At Blanchard's Table cookbook from Anquilla
At Blanchard's Table, "a trip to the beach" cookbook
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I buy my share of pretty cookbooks each year and always have the hopes of making dishing that look as good as they are pictured in the book, because I love to cook. One islandly cookbook that I frequently like to try things out of is called At Blanchard's Table, "a trip to the beach" cookbook by Melinda and Robert Blanchard. Wether you actually live at the beach or have been to the island, this book has simple, good tasting receipe that they actually serve at their resturant on the Caribbean island of Anquilla.The Blanchard's spend their time between their two homes in Vermont and Anquilla now. Melinda was never even trained as a chef but somehow her recipes seem like she has been.
The day after new years we were invited to an outdoor BBQ (nothing much here is ever indoors really) and I opened up the cookbook to try out a fabulous dessert recipe. I was not disappointed and neither were the other guests at the party. In fact, I ended up e-mailing the receipe to the dessert out the next morning because people were so impressed. Thanks again Blanchard's for making me look good!
The dessert I choose was something called Very Intense Chocolate Slab with Kahlua Custard Sauce. Sounds like a mouthful but it was super easy (not low fat by any means) but as good as this dessert was, who cares for a slab or two! Here is the receipe for those that are wanting something new to try and a dessert that will have your friends asking for a copy of the recipe. Just bring the printed version along to the party to make it easy, trust me!
You should probably just go and buy the whole dang cookbook if you love to cook and love new fresh idea from the island, it will be the best $22 you have spent. The Bow Ties with Bacon, peas and parmesan is also a favorite of mine and my sister in laws too. I cooked that while they were here for a visit last year. My next purchase will be their book called Cook what you love I think.
Very Intense chocolate Slab with Kahlua Custard Sauce
Serves 10-12, taken from Blanchard’s Table “A trip to the beach” cookbook, 2003
2 cups heavy cream
12 oz. semisweet chocolate, finely chopped, plus more for garnish
6 oz. bittersweet chocolate, finely chopped
¼ tsp almond extract
2 tsp vanilla extract
5 Tbs unsalted butter, cut into small piece
Cut a piece of parchment paper to line the bottom and long sides of a loaf pan. It should hang over the sides by a few inches as you are going to use this as a sling to remove the slab from the pan.
In a large pot, bring the cream to a boil. Make sure to use a pot that’s large enough so the cream does not overflow. Remove from the heat as soon as it boils. Whisk in both chocolates until they are completely melted. Add the almond, vanilla, and butter, and whisk until smooth.
Pour the mixture into the prepared pan, being careful to keep the paper in place. Chill in the refrigerator for at least 6 hours or overnight.
When the slab is very firm, run a knife around the ends to loosen and lift out by holding the ends of the paper. Slice into ¾ inch “slabs” using a long thin knife. It will be easier if you have a damp cloth or paper towel handy to wipe the blade clean in between slices.
Place each slice on a dessert plate and pour Kahlua custard sauce around it to cover the plate. Grate or shave some semisweet chocolate onto the sauce and serve.
Kahlua Custard Sauce
½ cup whole milk
1 Cup heavy cream
¼ cup sugar
3 large egg yolks, at room temperature
pinch of salt
1 tsp vanilla extract
3 Tbs Kahlua
Put the milk and cream into a large saucepan over medium heat, and bring to a boil. Remove from the heat and whisk in about half of the sugar. In a large bowl, combine the remaining sugar, egg yolks and salt and set aside.
Return the cream mixture to the stove over medium heat. When the cream starts to simmer, reduce the heat, add the yolk mixture and whisk for 3 minutes or until thick enough to coat the back of a spoon. Add the vanilla and Kahlua and blend well. Pour through a strainer into a shallow boat and refrigerate until cold.
http://www.amazon.com/At-Blanchards-Table-Beach-Cookbook/dp/0609610821
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