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¡Hola!
I think one of the most important discoveries by mankind (maybe second to fire) is chocolate! So in this month's Chit- Chat you'll learn the history of chocolate and Valentine's Day plus be treated to two recipes, Mole & Chocolate Kahlua Fondue, to share with your loved ones. I have to admit I feel a tinge of guilt that I'm not sharing a chocolate mole recipe with you especially during the month of February, but this recipe from El Naranjo Restaurant in the state of Oaxaca is so good, I just couldn't pass it up!
Felicidades,
Darlene
P.S. To share with a friend click on "forward email" at the very bottom of the page!
| Chocolate - Food of the Gods |
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The scientific name for the cacao tree is Theobroma cacao ?"food of the gods." The cacao tree is strictly a tropical plant thriving only in hot, rainy climates. Thus, its cultivation is confined to the lands not more than 20 degrees north or south of the equator.
Archeologists tell us that the Olmecs, the oldest civilization of the Americas (1500-400 BC), were probably the first users of cacao, followed by other Mesoamerican (Central American) peoples like the Mayans (600 BC) and then the Aztecs (400 AD).
For these civilizations, cacao was a symbol of abundance. It was used in religious rituals dedicated to Quetzalcoatl, the Aztec god responsible for bringing the cocoa tree to man, to Chak ek Chuah, the Mayan patron saint of cocoa and as an offering at the funerals of noblemen. It was also important as a currency and has been used as such, in certain parts of South America, right up to the beginning of the 20th century.
Originally consumed in the form of a drink, they crushed the cacao beans, mixed them with water and added spices, chilies and herbs. Christopher Columbus was the first European to taste the drink and quickly spit out the bitter concoction. The Aztec emperor Montezuma offered it to Hernando Cortes who then brought it back to Spain in 1528. The Spanish court soon fell under the spell of this exotic elixir and adapted it to their taste, adding cane sugar, vanilla and cinnamon.
One final note: Montezuma, believing in its aphrodisiac properties, became renowned for the vast quantities of foaming 'xocolatl' he used to drink before visiting his harem of wives. So, you might want to get your sweetie a box of chocolate for Valentine's Day, if you know what I mean. ;)
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| Chocolate Kahlua Fondue |
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12 oz pkg Semi-sweet Chocolate Chips
1/2 cp Half n' Half
3 tbls Kahlua
Mix all ingredients and heat over double boiler. Simple & Sweet!
Fondue Set
To keep fondue at the perfect temperature, add your own tea light to the candle burner of this elegant set. Included are a 24-ounce ceramic pot, and metal stand, 61/2H" overall and four metal forks, 9"L. Pot, 3"D x 5 1/4" diameter overall. Price: $28
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| Abrazos y Besos Rose Bouquet w/Candle |
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The Abrazos y Besos Bouquet has one dozen velvety "Black Magic" red roses blended with white lisianthus and red hypericum berries to create a spectacular bouquet. Comes with a beautiful red vase and candle holder with 6" ivory pillar candle. When the flowers have faded, the vase becomes a matching candle holder.
Your purchase includes a FREE personalized gift message. An additional surcharge of $15.00 will be added for delivery on February 11 or 14. This arrangement is available only in the San Jose/San Francisco Bay Area. Limited quantities available.
Price: $85 includes delivery
Add a Plush Bear or Box of Chocolates for $15 each
Order by February 5th to recieve a 25% discount!
To order call 1-877-82-CASAQ or email info@casaq.com
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| Tropical Love Bouquet |
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The Tropical Love Bouquet was created exclusively for CasaQ. This exotic arrangement, filled with a beautiful array of tropical flowers, is perfect for those who like to break out of the traditional and step on the wild side.
Your purchase includes a FREE personalized gift message. An additional surcharge of $15.00 will be added for delivery on February 11 or 14. This arrangement is available only in the San Jose/San Francisco Bay Area.
Price: $150 includes delivery
Add a Plush Bear or Box of Chocolates for $15 each
Order by February 5th to recieve a 25% discount!
To order call 1-877-82-CASAQ or email info@casaq.com
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| History of Saint Valentine |
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Every February, across the country, candy, flowers, and gifts are exchanged between loved ones, all in the name of St. Valentine. But who is this mysterious saint and why do we celebrate this holiday?
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Mole Manchamanteles |
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El Naranjo is a world famous restaurant in Mexico that features the 7 moles of Oaxaca. The name Mole Manchamanteles (pronounced Moe-Ley) is derived from the fact that this sweet light sauce spills easy and stains tablecloths. I must pre- warn you that mole is a very time-consuming, complicated recipe. If you want to try traditional chocolate mole without the hassle, buy a jar of Do?a Maria or Corona Real sauce from the grocery store and pour it over your favorite meat. ?Buen Provecho!
5 ancho chiles
? medium onion, peeled and chopped
3 medium garlic cloves, unpeeled
3 medium tomatoes
Vegetable oil
5 almonds, blanched
4 black peppercorns
4 cloves
? teaspoon oregano
? teaspoon thyme
1 medium cinnamon stick
3 sprigs parsley
Stock or water, as needed
8 pieces chicken or pork
1 quart water
1 medium onion, peeled and chopped
3 medium garlic cloves
1 tablespoon salt
1-1/2 tablespoons oil
4 tablespoons butter
1 slice fresh pineapple, chunked
2 ripe plantains, sliced
Cut chiles open, remove stems and seeds, and spread flat on a baking sheet. Roast at 250? for 15 minutes or until chiles shrivel and turn slightly darker. Soak toasted chiles in hot water for about 20 minutes. In a heavy skillet, saut? onion, unpeeled garlic and tomatoes until charred around the edges. Remove garlic cloves and peel. To another pan add 1 tablespoon oil and fry the almonds, peppercorns, cloves, oregano, thyme and cinnamon until heated through and the spices release their aroma. Remove cinnamon stick and puree in a blender. Press mixture through a sieve. Transfer soaked chiles to a blender, process with just enough of the soaking water to form a thick paste. Press through a sieve. In a heavy skillet, heat 2 tablespoons oil, add the chile mixture and saut?. Add pureed onion, garlic, tomatoes,almonds, herbs and spices. Simmer the mole, adding water to achieve the correct consistency: It should coat the back of a spoon. Add salt and parsley. Cook the chicken. To a stockpot add chicken, 1 quart water, onion, garlic and salt. Bring to a boil, reduce the heat and poach the chicken until tender, about 30 minutes. To finish the dish, heat the oil and butter in a skillet and saut? the pineapple chunks. Remove and set aside. Saut? the plantain slices until golden, add plantains and pineapple to the prepared mole, along with the chicken and parsley sprigs, and simmer for 10 more minutes.
Restaurante El Naranjo |
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