Can You Manage Your Sweet Tooth?

We just made an amazing batch of Cherry Chocolate Ice Cream Sauce.  Maybe the word “amazing” is unnecessary.  Redundant. Superfluous.

The Stellas are a deep purple, almost black sweet-tart cherries, grown overlooking  Newberg at Sunshower Hill Farm. We add just a touch of sugar and then a bit of lemon to punch up the flavor. Then the 73% Creo chocolate. By leaving it a bit tart, the contrast with the sweet ice cream is phenomenal. But then again, you have to be the kind of person who allows yourself a treat like that. And if you do, it should be something excellent, like this!choc cherry ice cream sauce

Enough said. We have 24 9-ounce jars. They will be priced at $8.  If you want one, let me know. They will be popular.

Chocoholics Unite!

Okay, I admit it. You don’t even need to twist my arm or apply any pressure. I am a chocoholic.  If there were membership cards to a group that does not want self-help, I would carry one for this. 

So, Can-Do Real Food works with local farmers but I managed to soothe my chocolate need by making chocolate ice cream sauces with fruit. Last year I made small batches of ice cream sauce with raspberries, strawberries and cherries. This coming season I will be making, upon request from my Farm Partner Beach Family Farm, a blueberry chocolate ice cream sauce.

Last year’s  challenge was to find a quality chocolatier in the area. The Willamette Valley is pretty spectacular with its vast array of crops, but chocolate is not grown here. The best I can do is to find a local producer. Last year I found Creo Chocolate. in Portland.  They have a direct Free Trade relationship with cacao growers in Ecuador.  Creo roasts the beans and prepares chocolate in a variety of flavors. We like to use the 73% chocolate in our recipes because it is dark but has a bit of sugar added, which means we don’t add any other sugar to those recipes. 

When the Straub family at Creo challenged us to develop a mole sauce we were intrigued. Mole, which means sauce, is used throughout Mexico and it seems like every grandmother has her own recipe.  I had my first taste of chicken mole on a visit to Texas about 21 years ago. While I was disappointed a bit that it does not scream “CHOCOLATE!!” I think it might have been weird to eat a chocolately piece of chicken. The chocolate, however, does an amazing job mixing with the peppers and tomatoes and other ingredients and making my taste buds very happy.

When we got this request we of course had to do some field work and ordered a lot of chicken mole over the next few weeks at a number of Mexican restaurants in the area. Every single one was different!  They all were yummy, with variations of sugar and heat. We made our first batch in the Test Kitchen with 100% chocolate but decided the little bit of sugar in the 73% seemed to offer more enjoyment. For the heat we aimed for something on the light side of medium; people who like more heat can always add it.

The new challenge was to prepare a mole sauce that would be food safe. Our commercial kitchen is set up for small batch processing and does not have the kind of canning equipment that would provide a safe canned product. (We’ve also tasted the large national brand for mole sauce and prefer a fresher taste.) While it would be easy to open a jar and pour it all out, if someone is going to prepare chicken mole, they are planning to cook, so we realized a dehydrated mix would work fine!

So, Can-Do Real Food is pleased to announce the first of several new dehydrated recipes that will tempt your palate this season. Mole Sauce!

The mix will prepare enough to feed 4 people.  You will need to have 2 pounds of boneless chicken (breasts and/or thighs) and 1.5 cups of chicken broth. We provide a simple recipe on the package. It is also feasible to use other proteins besides chicken. The mix can be hydrated with vegetable broth also. Have fun and let us know how you enjoy it!

And watch for other new dehydrated mixes this season as the harvest progresses. We have some amazing things we cooked up in the Test Kitchen that our Partner Farms tasted this past January and approved. Now we just need to wait for the main ingredients to grow!

Tackling a Standard

When we moved to Oregon almost 3 years ago I realized I was surrounded by orchards of hazelnuts. I decided I would make nutella for my kids for the holidays and so I did. The recipe called for refrigeration and the next year I called the Food Safety hotline at Oregon State University to find out if I could keep canned nutella in the cupboard. They took a few days and called me back with a simple answer: no. So I once again made nutella for the holidays but in small jars, promising to make more midway through the year. I didn’t.

The next year, last year, I had become a professional commerical food processor and still had no answer, but in January of this year at several trade shows I saw lots of nut butters and I spoke with the processors. I learned the “secret”.

By roasting the nuts until they are held above 185 degrees for 30 minutes, any bacteria of concern is killed. The nuts can then be ground and voila! your home processed hazelnut butter is shelf safe. Finding a European recipe for the chocolate version sealed the deal and then I faced a hurdle that was even harder. Finding the nuts at a discounted price proved to be difficult.

Here in Oregon most orchards have contracts to deliver their crop to the distributor and few producers hold out any for their own use or sale. I chatted with a few but was told it was not possible.

Then last week Graham and I headed over to the optician we have learned can do amazing things with difficult prescriptions and there, in the shop, were signs about hazelnuts for sale.IMG_1260

So we quickly got to work and prepared the nuts by soaking and then roasting and then we got to work grinding them. IMG_1291

Last week we were able to produced about a dozen jars of plain hazelnut butter we called Nutty Hazel’s Spread in time for the farmers’ market.  We teased customers with the coming attraction of Filbert’s Chocolate Revenge and heard squeals of delight in anticipation.

So today we once again soaked and roasted and went through the grinding but this time we added creo’s 73% chocolate. Creo is a small producer of chocolate working closely with the farmers. They receive the beans, roast and then produce chocolate in Portland.IMG_1290

Adding a small amount of coconut oil to help the spreadability, we were able to jar up 2.5 dozen. Yeah!!!

Now, it is important to note that it does not taste like the commerical Nutella you may know and enjoy. Here is their label.IMG_1264Here is our label. You will notice the list of ingredients is considerably different. label

I would hope it would taste different.