December Hike and Potluck

For our December outing, we took an easy hike around Como Lake at Como Park.  The fresh snow was beautiful and the path wide and freshly plowed.  A beautiful day for a winter hike.  But the real reason for the day was our annual potluck.  We held it at Karen's this year and all got to admire her newly remodeled fireside room.  Wow!  Lovely stone fireplace in the corner, recessed lighting, speakers in the ceiling.  It is calm and cozy.  The food, of course, was great.  To compensate for the lack of photos, I'm including some recipes from our lunch.  Karen - where is your soup recipe!

Bea brought the chocolate cake and a compote of mixed berries as a topping.

Bitter Chocolate Cake (Gourmet Magazine, early 90’s)

Cook Time: 60 minutes

Yield: 12-18 servings

Dessert: nearly flour-less, fudgy and rich

Equipment: 9-inch Springform pan, heavy-duty aluminum foil, larger pan to make water-bath, eg broiler pan

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  Recipe:

1 cup unsalted butter (2 sticks)

6 oz semisweet chocolate (200 gm), chopped

3 oz unsweetened chocolate (100 gm), chopped 

1.25 cup sugar

4 extra-large eggs

1 tablespoon all purpose flour

Fruit or lightly sweetened whipped cream

FIRST     Preheat oven to 325°.  Butter 9-inch diameter springform pan.  

Sprinkle bottom and sides with sugar, tap out the excess.  Wrap heavy-duty foil around the outside of the pan.
 
NEXT     Combine 1 cup butter and both chocolates in top of double boiler.  

Melt over simmering water and stir until smooth.  Remove from heat and let chocolate-butter mixture cool.

NEXT     Whisk eggs and sugar in large bowl to blend.  Stir in flour.  Stir in warm chocolate mixture.

FINALLY     Pour batter into cake pan.  Place cake pan into larger pan and pour boiling water up ½ inch up side of springform.  

Bake cake until top is firm and toothpick inserted into center comes out with some moist crumbs attached, about 1 hour.  

Remove cake from water bath and cool completely on rack. Transfer cake to platter, release pan sides.  

Cut into wedges and serve with fruit or whipped cream.  

Stephanie brought the nice, hot cranberry tea.  Perfect after being out in the cold.

Hot Cranberry Tea

Stephanie Michel

3 tea bags (Lipton or other black tea; can be decaf)

5 cups of warm water

1 cup sugar

3 tablespoons mulling spices or cider mate (found in bulk at co-op store)

1/2 cup lemon juice

1 quart cranberry juice or flavored cranberry juice (I used cranberry pomegranate)

3 cups hot water

Let tea bags steep in warm water for 30 minutes. Remove tea bags and add sugar; stir until dissolved. Put mulling spices in a tea ball or small cloth bag; add to tea. Stir in lemon juice, cranberry juice and hot water.

Makes 12-15 cups

Note: I have a strainer ball to contain the spices while brewing or you could use a small cloth bag as well. These are also found at your local co-op.

Christy (me) Brought a pomegranate and walnut salad. I don't remember where the recipe came from - maybe the internet.

Green Leaf Lettuce, Pomegranate and Almond Salad (serves 8)

2 T. fresh lime juice

1 1/2 t. sugar

3/4 t. salt

1/4 t. black pepper

5 T olive oil

Two heads leaf lettuce (romaine works too)

2 bunches watercress (optional)

Seeds from 1 large pomegranate

3/4 cup sliced almonds or walnuts, toasted

1. Whisk together lime juice, sugar, salt and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.

2.  Combine lettuce, watercress and half of  pomegranate seeds in a large serving bowl.  Toss with just enough dressing to coat, then sprinkle with almonds and remaining pomegranate seeds.

(To get seeds out of a pomegranate, score it then put in in a bowl full of water.  Pull the pomegranate apart and loosen the seeds.  The skin and membrane of the pomegranate will float to the top and any excess juice will be in the water and not on your kitchen counter.)