TUESDAY, JULY 21, 2020
CHOCOLATE
Continued from Page 2B
Press a piece of plastic wrap
directly on the surface of this
pastry cream, then set the
bowl in the ice water. Once the
cream has completely cooled,
use or store in the refrigerator
until needed.
9. Spoon the pastry cream
into the (cleaned and dried)
pastry bag or another gallon-
sized plastic bag with a small
corner cut out and fi tted with
an elongated, thin tip or a
¼-inch tip. If using the long,
thin tip, insert it into one of the
short ends of an eclair as far
as it will go. Squeeze fi rmly
as you slowly pull the tip out
of the pastry, fi lling the cavity
with the pastry cream. If using
the plain tip, insert it into 2
evenly spaced places in the
bottom of the eclair, squeez-
ing fi rmly to fi ll the center of
the pastry. Repeat to fi ll the
remaining eclairs.
10. Place the chocolate in a
small bowl large enough to
accommodate an eclair, which
is about 4 inches long. Bring
the cream to a boil in a small
saucepan. Immediately pour it
over the chocolate and let the
mixture sit for 1 minute. Stir
until the mixture is completely
blended and smooth. Cool for
10 minutes.
11. Turn the eclairs upside
down, dip the top of each one
halfway into the chocolate
glaze and let the excess drip
back into the bowl. Set right
side up on a serving platter
and allow 30 minutes for the
glaze to set.
Per serving: 182 calories; 13
g fat; 7 g saturated fat; 100 mg
cholesterol; 4 g protein; 14 g
carbohydrate; 7 g sugar; 1 g
fi ber; 63 mg sodium; 38 mg
calcium.
RASPBERRY
MACAROONS IN
CHOCOLATE SHELLS
Water when soils begin to dry;
maintain a 2- to 3-inch layer of
mulch.
• For the fall garden, sow seeds
I spent time with a wonder-
ful young woman, who was a
former co-worker who was at-
tending UCLA law school. We
danced at a club at Hollywood
and Vine. It was a great two
weeks.
Seoul, 1988
My fi rst trip outside the
continental United States, I
found Seoul a wondrous hive
of activity, sometimes chaoti-
cally so.
After getting my creden-
tials at the Main Press Cen-
ter, I climbed into the front
seat of a cab for the short ride
to where we were staying.
Two journalists from Zambia
were in the back.
Off we went. And went.
Through a maze of streets,
up and up a hill through the
dark night.
“This is not right,’’ one of
the Zambians said.
I kept trying to get the
driver’s attention. We went
through a long tunnel guard-
ed on each side by military
men wielding machine guns.
combined, then remove from
heat.
5. Dip bottoms of maca-
roons in chocolate or com-
pletely cover with chocolate (a
fl exible spatula will help with
this), transferring as dipped
to a wax-paper-lined baking
sheet. Garnish as desired while
still warm, then refrigerate un-
til fi rm, at least 30 minutes and
up to 1 day. Serve chilled.
CHOCOLATE
MOUSSE CAKE
Continued from Page 1B
Continued from Page 1B
15 g fat; 7 g saturated fat; 83
mg cholesterol; 7 g protein; 46
g carbohydrate; 32 g sugar; 1
g fi ber; 288 mg sodium; 86 mg
calcium.
pastry bag fi tted with a plain
tip. On the baking sheet, work-
ing from the center outward,
Yield: 8 servings
pipe a continuous coil of
meringue to a diameter of 7
inches (it helps to measure out
3 eggs, separated
the 7 inches in advance). Bake
1 cup granulated sugar, divided
for 10 hours, until crisp and
5 tablespoons all-purpose
dry. Skip to step 5.
fl our or 1 tablespoon plus
4. If you cannot heat your
2 teaspoons cornstarch
oven
to as low as 150 degrees,
½ teaspoon salt
Yield: 16 pieces
preheat
it to 250 degrees.
2 cups milk, scalded
Make
the
meringue as di-
2 ounces bittersweet
Per
serving:
126
calories;
8
g
rected.
Put
it into the oven and
chocolate, chopped
2 cups dried, sweetened,
fat;
6
g
saturated
fat;
no
choles-
immediately
lower the tem-
1 baked (9-inch) pie crust
fl aked coconut
terol;
1
g
protein;
15
g
carbohy-
perature
to
200
degrees. Bake
2 tablespoons butter
3 tablespoons
drate;
12
g
sugar;
2
g
fi
ber;
45
1½
hours,
then
turn
off the
1½ teaspoons vanilla, divided
granulated sugar
mg
sodium;
6
mg
calcium.
heat
but
leave
the
meringue
in
½ teaspoon cream of tartar
1 large egg white
the
oven
overnight.
Pinch of coarse salt
5. To make the mousse: Line
1. Preheat oven to 350
½ cup fresh raspberries
an
8-inch round cake pan with
degrees. Slightly beat the egg 6 ounces semisweet
parchment
paper.
yolks; set aside.
chocolate, chopped
6.
Melt
the
chocolate in a
Yield: 12 servings
2. In a medium pot over
2 tablespoons coconut
stainless
steel
bowl set over
medium heat, mix together
oil (or corn syrup if not
a
pot
of
simmering
water.
2/3 cup of the sugar, fl our
observing Passover)
For the meringue
Remove
from
the
heat
and
and salt; gradually stir in milk
Toasted walnuts, toasted
3 egg whites
whisk
in
the
egg
yolks
one
at a
and chocolate and cook until
coconut, sanding sugar,
2 cups powdered sugar, sifted
time.
Set
the
mixture
aside
and
chocolate melts and mixture
colored sugar, fl eur de
keep
warm.
thickens, about 10 minutes.
sel, etc., for garnish
For the mousse
7. In the bowl of an electric
Stir a very small amount into
4 ounces semisweet chocolate,
mixer fi tted with a paddle at-
the egg yolks; stir another very
1. Preheat oven to 350
coarsely chopped
tachment, whip the butter and
small amount into the yolks,
degrees. Combine coconut,
5 eggs, separated
slowly add the cocoa powder
and keep adding and stirring
granulated sugar, egg white
2 sticks (1 cup) plus 2
until thoroughly incorporated.
until the eggs are hot (you will and salt in a food processor
tablespoons unsalted
Add the chocolate and egg
have added about ¼ of the
and pulse until just combined,
butter, softened
yolk mixture and mix well. Set
milk mixture). Gradually pour scraping down sides of bowl if 2 tablespoons unsweetened
aside.
the yolks back into the thick-
necessary. Add raspberries and
cocoa powder, preferably
8. In a clean bowl of an elec-
ened milk and cook 2 minutes, pulse until just incorporated
Dutch process
tric mixer fi tted with a whisk at-
stirring constantly. Add butter (do not over-process).
and 1 teaspoon of the vanilla
2. Scoop mounds of coconut
Note: The meringue should tachment, whip the egg whites
until they form soft peaks (you
and cool slightly; pour through mixture 1 inch apart onto a
be made a day in advance.
can also do this by hand). With
a fi ne-mesh strainer into baked parchment-lined baking sheet,
pie crust.
using a ½-ounce (1¼-inch) ice
1. For the meringue: Preheat a rubber spatula, gently fold
the egg whites into the choco-
3. Combine egg whites, the cream scoop or a tablespoon
the oven to 150 degrees (see
late mixture, one-third of the
remaining ½ teaspoon vanilla to form small mounds.
step 4 if your oven does not
whipped whites at a time.
and cream of tartar in a large
3. Bake until macaroons
get that low). Line a baking
9. Place the mousse in a
bowl and beat to stiff peaks.
are lightly golden, 28 to 30
sheet with parchment.
pastry bag fi tted with a plain
Gradually beat in the remain-
minutes, rotating baking sheet
2. In the bowl of an elec-
tip and pipe the mixture into
ing 1/3 cup sugar. Spread this halfway through cooking.
tric mixer fi tted with a whisk
the cake pan. Fill the pan half
meringue on top of the pie and Transfer macaroons to a wire
attachment, whisk the egg
full. Lay the meringue disc on
bake until delicately brown,
rack and let cool.
whites until they form soft
top and gently press into place.
about 15 minutes. Cool on
4. Place chocolate in a
peaks. Very slowly, add the
a wire rack and then chill in
bowl set over a saucepan
powdered sugar and continue Pipe the remaining chocolate
mixture into the pan, allowing
refrigerator.
of simmering water and stir
whisking until doubled in
it to fi ll in around the sides of
until melted. Add coconut oil
volume.
the meringue. Chill for 2 hours.
Per serving: 342 calories;
or corn syrup, stirring until
3. Place the meringue in a
CHOCOLATE CREAM
PIE
GARDEN
OLYMPICS
THE OBSERVER & BAKER CITY HERALD — 3B
HOME & LIVING
of collards, kale, sweet corn and
summer squash as earlier crops are
harvested.
• Boysenberries and blackberries
are ripening now.
• Apply a second spray to trunks
of peach trees for peach borers.
Finally, fi nally, the cab
driver pulled over. I got him to
realize the error of his ways.
He got a panicked look on his
face, spun the cab around and
retraced his steps.
When we fi nally arrived,
after something like two
hours of what should have
been at most a 15-minute
trip, the driver got bent out
of shape because I refused to
pay for the long ride, only for
what it should have been.
When the Seoul Games
ended, our boss arranged
for a party on a large boat.
Everyone drank and made
merry as the boat sailed up
and down the Han River.
Once the boss commandeered
the vessel, ordering it to shore
for more beer.
We ended the night
gathered astern singing the
“Gilligan’s Island” theme.
• Peach varieties are ripening now.
• Set out broccoli, cabbage and
caulifl ower transplants for the fall
garden.
• Dig potatoes when the tops die.
Plant fall potatoes by Aug. 15.
• Keep cukes well-watered.
7-hour layover in Frankfurt).
I didn’t cover track, except
for one night (Kevin Young’s
400-meter gold medal).
The rest of the time I was
sentenced to work inside our
Olympic bureau, an awful
place where tension from the
boss ran high.
One day he sent a local
underling off to fi nd Chinese
food (yes, in Barcelona). The
kid was gone an eternity and
the boss was ranting about
losing that money. After
about eight hours, the kid
returned with the Chinese
food and even gave the boss
the change.
Atlanta, 1996
I was staying in a down-
town motel and late one night
I was talking to my wife on
the phone. CNN was on the
TV with the sound down.
I noticed ambulances and
Barcelona, 1992
police cars on the screen.
I wasn’t even supposed
Then I heard them scream-
to be in Barcelona but was
ing past my window en route
added at the last minute
to the site of the fatal explo-
because a colleague’s wife
sion at Centennial Olympic
was about to give birth. So he Park. I checked in but with
stayed home while I fl ew to
AP’s army of reporters, I
Spain (a trip that included a wasn’t needed.
Drought conditions cause bitter
fruit.
• Sow seeds of carrots, beets,
turnips and winter radishes for fall
harvest.
• Harvest onions and garlic when
the tops turn brown.
10. To serve, run a warm
paring knife around the inside
rim of the pan to loosen the
cake and invert it onto a serv-
ing tray. Carefully remove the
parchment paper and dust
with unsweetened cocoa
powder.
— Adapted from a recipe by
Patrick O’Connell in “The Inn at
Little Washington Cookbook.”
Higher-temperature adaptation
by Alex Hitz in House Beautiful.
HALLOWEEN
CANDY BARK
Yield: 10 servings
20 ounces milk chocolate
15 pieces or packs of
assorted Halloween candy,
about 1 to 1½ cups
1. Line a baking sheet with
aluminum foil, smoothing out
any creases. Cut the candy
bars into pieces. Set aside.
2. Create a double boiler by
suspending a glass or metal
bowl over a saucepan of sim-
mering water, making sure the
bowl doesn’t touch the water.
Add milk chocolate and stir
until melted and smooth. Do
not overheat the chocolate.
3. Remove the bowl from
the pan. Pour the melted
chocolate onto the prepared
baking sheet, using an offset or
rubber spatula to spread it into
a 10-by-12-inch oblong, about
¼-inch thick. Press the candy
pieces into the chocolate, ar-
ranging them so each bite has
a mix of fl avors, colors and
textures. Refrigerate the choco-
late for 1 hour to completely
set before breaking it into large
pieces. Store in an airtight
container at room temperature
for 1 to 2 weeks.
— Recipe by Michelle Buffardi,
via Cooking Channel
• Try covering cukes and squash
with lightweight fl oating row covers
to minimize insect damage.
If you have garden questions or
comments, please write to greengar-
dencolumn@yahoo.com.
Thanks for reading!
in Eugene.
Overnight, I became
Athens, 2004
very ill and was taken by a
Sydney, 2000
How can you top two weeks colleague to the emergency
My favorite Olympics,
in a resort room on the island room. A few hours later, I un-
which followed a fabulous
of Crete with a balcony over- derwent emergency surgery.
pre-Olympic trip to Austra-
looking the Mediterranean?
I missed the Trials and
lia’s north coast. The Games
I was embedded with
was sidelined for a month. I
themselves went smoothly,
the U.S. track team at its
still made it to Beijing, where
with crowds exceeding
pre-Olympic training camp,
factory shutdowns and traffi c
100,000 to watch track and
trying to dig up stories every restrictions led to the fi rst
fi eld.
day to justify the expense.
blue sky residents had seen
The people were unfailingly
Later I told my boss that I’d in years.
nice. One even tracked me
never have another assign-
Bob Baum retired last year after
down to return a cellphone I’d ment like that again.
43 years with The Associated
left on a train.
“You’re right,’’ she said.
Press, the fi rst 23 in Portland
The media stayed in a for-
Beijing, 2008
and the fi nal 20 as a senior
mer mental asylum (appro-
My fi nal Olympics, and I
sports writer based in Phoenix,
priately enough) with a beer
Arizona. He and his wife, Leah,
garden that got more raucous almost didn’t make it.
I had checked in to our ho-
live in Island City with their
as the night wore on. A couple
four cats and two dogs.
of kangaroos greeted us at the tel at the U.S. Olympic Trials
Besides, I was due at the
track at 7 a.m.
entrance of the compound.
Market swings making you uneasy? Let’s talk.
UPGRADE
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