"Amor and the Samurai" A Mexican-Japanese spicy chocolate
Though the bakery has closed, it’s memory lives on and many people (especially in the DC area) miss the artisanal pastries of the “tiny very merry bakery.” But they do not miss the joy of the bakery as much as me, the baker and former owner. Though waking at 11pm and baking until 6pm every day is not missed at all the creativity and kick I got from coming up with new recipes, naming them, baking them and then seeing my customers smile with pleasure when eating them is a feeling I’ll never be able to replicate again. Always wanting to share and please, I’m sharing a ShoeBox Oven favorite and hope you will enjoy the recipes too.
Description: It must be noted that I equate chocolate with love. I’m not talking about God’s love or family love. I’m talking about sticky, messy, passion-sloppy, shipwrecking, x-rated, heart-breaking, flashing lights kind of love. The kind that burns when you touch it, but you just got to touch it. Thus I came up with a recipe that reflects my kind of chocolate love. I definitely did not come up with the idea of chocolate with chilis. But ShoeBox Oven can be credited for giving the genre a sense of style and depth.
Amor & The Samurai is an unusually extraordinary mexican chocolate steeped in ground japanese chilis. Inspired by Alejandro González Iñárritu’s Amores Perros and Akira Kurosawa’s Sanjuro… as well as one of our favorite cartoons… Samurai Jack. Read the rest of this entry »
Start out with
this recipe for Angel Food cake from Food Network’s Alton brown, or pick up a pre-made cake from the supermarket or bakery.
Ingredients:
3 cups raspberries
2 tablespoons sugar
1 9″ angel food cake
1/2 cup lemon curd (found near jelly or in the international section)
1 1/2 cups of whipped cream (yours preferably)
Directions:
In a medium bowl gently toss together berries and sugar and set aside.
Cut cake into thirds horizontally. Place bottom layer of the cake on the serving plate. Spread with half of the lemon curd and half of the whipped cream. Top with the middle layer of cake and repeat layers of curd and cream. Add top layer of cake.
Cut into 12 slices with a sharp knife and plate.
Add raspberries.
Smile.
It’s good enough to try, but lets see if we can perfect this recipe together. Try it out and post suggestions, additions, modifications that you think will work and let’s roll. Don’t forget the pictures!
Ingredients
* 1/2 cup vegetable oil
* 1/4 cup raspberry vinegar
* 2 teaspoons Dijon mustard
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 1 (10 ounce) package fresh spinach, torn
* 1 (4 ounce) package blue cheese, crumbled
* 1 cup fresh blueberries
* 1/2 cup chopped pecans, toasted
In a jar with tight-fitting lid, combine the first five ingredients and shake well. In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans. Add dressing and toss gently; serve immediately.
Spotted on
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