by Stephanie Zonis
Halloween Chocolate Recipes
Boo! My name is Stephanie Zonis, and welcome to the October, 1999 (Halloween) edition of "I Love Chocolate." This month I present two kid-friendly recipes, as well as a couple of unusual desserts.
Chocolate Find of the Month:
This month's Chocolate Find is a convenience product--with a difference. Have you ever used slice-and-bake cookie dough, the type that you buy in the refrigerator case of your local supermarket? Have you ever looked at the ingredients in it? Many such doughs contain artificial flavors and hydrogenated vegetable oil; I don't want those in my cookies! But Maury's All-Natural Cookie Dough contains only ingredients you might use in a homemade batch of cookies, including butter, organic flour, and organically milled sugar. There are four varieties: shortbread, holiday edition ginger, oatmeal-raisin (with thick, chewy organic oats), and chocolate chip, with the biggest hunks of chocolate I've ever seen in cookies. Nothing beats a homemade chocolate chip cookie, but Maury's are a very close second. By the time you read this, Maury's All-Natural Cookie Dough will be available in Fresh Fields, as well as Wild Oats, Whole Foods, and some regular upscale grocers. Yes, this dough is more expensive than the leading brand, but I guarantee you it tastes better, too. To contact the company, call (toll-free) at: (877) EAT EM UP.
I must say a word about Maury Rubin's other ventures, both in New York City. The City Bakery, at 22 East 17th Street, doesn't look that different from a hundred other eateries. But the emphasis here is on freshness, and, where possible, items are all-natural and/or organic. The morning I was there, they had oatmeal with fixings, sticky buns, maple walnut sticky buns, coffeecakes, croissants, and more. Everything looked beautiful. My chocolate croissant was good, but the true standouts were a chocolate macaroon (slightly crispy and chewy, creamy with a layer of chocolate filling, dense, and ultra-chocolatey, with a nice almond flavor at the end) and a ginger palmier (a crisp, caramelized-sugar pastry with a lovely "bite" of fresh ginger). They do almost all of their own baking, and lunch is served, too. and Drink City has just opened in Grand Central Terminal, with Maury's hot chocolate (for which he has an excellent reputation), fresh lemonade, coffee, and some pastries. Based on my experiences, both are worth a visit.
Chocolate Event of the Month:
It's back!! Are you ready? The 1999 Chocolate Show will make a triumphant return to New York City from 26 through 29 November (Friday through Monday). The Metropolitan Pavilion, 123 West 18th Street (between 6th and 7th Avenues), will host this year's show, which will feature demonstrations, cookbook signings, live music, interactive exhibits, seminars, chocolate tastings, and more. You'll be able to buy chocolate and place orders for the holidays, too. Last year there was a full-scale model of a Formula One race car done entirely in chocolate, so you never know what an exhibitor will bring along! Chef-demonstrators for 1999 will include Jacques Torres (Le Cirque 2000), Francois Payard (Payard Patisserie & Bistro), Sherry Yard (Spago), David Norman (Ecce Panis), and Florian Bellanger (Le Bernardin). Chocolate exhibitors? Confections by Michael Recchiuti, El Rey, Valrhona, Martine's, Scharffen Berger, Hauser, and too many others to list here. Admission prices are $12 for adults, $10 for students (with ID's), and $8 for seniors and kids under 12. Hours: Friday, 26 November, 2 pm to 7 pm; Saturday and Sunday, 27 to 28 November, 11 am to 7 pm; Monday, 29 November, 11 am to 9 pm. For a brochure, call toll-free (877) 246-2638.
I Love Chocolate wants YOU!!! Do you have a comment, question, or suggestion? How about a recent chocolate "find" you'd like to share? You can contact me at: [email-address-removed]; I'd like your input on this column. Thanks!
'Til next edition,
Yours in chocolate,
- Chocolate Cupcakes
- Chocolate "Moose" Cake
- Dessert Burritos with Espresso-Caramel and Chocolate Sauces
- Peanut Butter Crumble Bars
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This page originally created in 1998 and modified October 2007