COCOA SYRUP
Homemade cocoa syrup comes together in just 20 minutes for a rich and chocolatey treat best drizzled over ice cream or mixed into chocolate milk. I find most chocolate syrups too sweet. This version ha a nice bitter balance like Bosco did 30 years ago. This recipe first appeared in Season 5 of Good Eats and was updated in Season 1 of Good Eats: Reloaded. Photo by Lynne Calamia
Provided by Level Agency
Categories Sweets
Time 20m
Number Of Ingredients 6
Steps:
- Bring the water, sugar, and corn syrup to a boil over medium heat in a 3-quart saucier. Decrease the heat to low and gradually whisk in the cocoa powder. Continue to whisk until all the cocoa has been incorporated. Cook until slightly thickened, about 5 minutes. Remove from the heat and add the vanilla and salt. Let cool for 15 minutes, then pour into squeeze bottles using a funnel. Store in the refrigerator.
- To use, place the squeeze bottle in hot water for 10 minutes. Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it's fat free!
CHOCOLATE SYRUP: RELOADED
Not only does this version of my classic chocolate syrup follow a much simpler procedure (whip out that food processor, people), it also features another improvement in the form of black cardamom.What does black cardamom taste like? Like somebody put a menthol cigarette out in a cup of dark, sweet coffee into which one drop of pine resin had fallen, and some dirt...only in a good way. Basically, it makes the chocolate taste even more chocolaty, which is what we want. Best served over ice cream, in chocolate milk, on french fries and fruit salad, in coffee, and all over breakfast cereal. Note: After grinding the cardamom finely in a spice grinder, you'll have to sift out the fibrous threads. Yes, it's worth it.This recipe first appeared in Season 1 of Good Eats.
Provided by Kate Itrich-Williams
Categories Sweets
Time 30m
Number Of Ingredients 7
Steps:
- Pulse the cocoa powder and salt in the bowl of a food processor several times until smooth.
- Whisk together the sugar, water, and corn syrup in a medium saucepan and bring to a boil over medium heat.
- Turn the food processor on and let it run continuously while carefully pouring the boiling-hot sugar mixture into the feed tube. Follow with the vanilla and cardamom.
- Let cool for 15 minutes before transferring via funnel into a large squeeze bottle.Then cool completely before refrigerating for up to 3 months. Or divide into two containers, refrigerating one, stashing the other in the freezer where it will keep indefinitely. Unless, of course, you come back and eat it the next day.
COCOA BROWNIES
Satisfy your chocolate cravings with Alton Brown's Cocoa Brownies recipe from Good Eats on Food Network. For a well-balanced brownie, don't forget the salt.
Provided by Alton Brown
Categories dessert
Time 1h15m
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
- In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
- Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
Nutrition Facts : Calories 243 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 83 milligrams, Sodium 82 milligrams, Carbohydrate 28 grams, Fiber 1 grams, Protein 3 grams, Sugar 22 grams
HOT COCOA
A dash of cayenne pepper makes all the difference in Alton Brown's Hot Cocoa recipe, from Good Eats on Food Network.
Provided by Alton Brown
Categories beverage
Time 5m
Yield 5 1/2 cups dry mix
Number Of Ingredients 7
Steps:
- Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
- Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.
ALTON BROWN'S COCOA SYRUP
Who needs store bought syrup anymore. This tastes much better! I have made it many times. Use it for ice cream, chocolate milk, on top of brownies, or chug straight from the bottle...no, I would never do that. ;) This recipe came from the Food Network website where it rates a solid five stars.
Provided by Molidol
Categories Sauces
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium or large pot, bring water and sugar to a boil.
- Whisk in cocoa, vanilla, salt, and corn syrup until all the solids have dissolved.
- Reduce sauce until slightly thickened.
- Strain and cool to room temperature.
- Pour into squeeze bottles.
- Keep in the fridge.
- One serving equals about 1/2 cup.
ALTON BROWN'S COCONUT MILK & CREAM
I remember watching this on an Alton Brown show, on Food Network awhile ago, and after not really being able to find a good coconut milk/cream recipe on Zaar I decided to post this. I'm just making it today, so I have my fingers crossed!
Provided by Mamafox61
Categories Coconut
Time 1h25m
Yield 1/2 cup, 1 serving(s)
Number Of Ingredients 5
Steps:
- Cook's Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.
- For the milk:
- Place 2 ounces of the coconut into a small mixing bowl and pour over the boiling milk. Stir to combine. Cover tightly and allow to sit for 1 hour. Transfer the mixture to the carafe of a blender and process for 1 minute.
- Place a tea towel over a mixing bowl and carefully pour the mixture into it. Gather up the edges and squeeze until all of the liquid has been removed. Discard the coconut. You may use the milk immediately or store in the refrigerator for up to 2 days.
- For the cream:
- Repeat the same procedure as above only using 4 ounces of freshly grated coconut.
Nutrition Facts : Calories 1260.4, Fat 114.6, SaturatedFat 100.4, Cholesterol 19.7, Sodium 208.1, Carbohydrate 53.7, Fiber 27.7, Sugar 25.4, Protein 21.4
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