Cherokee Chocolate

I finally made it to the local farmer’s market. I know – it’s sad it’s taken me this long to get to it. Of course, until a few weeks ago, I didn't know basic details such as place and hours of operation.

I admit I was a little disappointed at first. It seemed there were more people selling soap than there were fruits and vegetables. But then I found the organic heirloom tomatoes - yum! And I’ve been back several times to get more. My favorite so far is the purple/black tomatoes – Cherokee Chocolate (who could pass up a tomato with Chocolate in it’s name?) and Russian Krim.

But then the question becomes what to do with such lovely tomatoes? Ah, such a dilemma!

I’ve made some Tomato Vinaigrette plus some Tomato Bruschetta (with some fresh basil and mozzarella) and have had lots of sandwiches with tomato on them. I'm still trying to find other recipes that use fresh tomatoes. Unfortunately, I think I'm running out of time since the heirlooms are near the end of their season (unless we get some rain!)

Happy Birthday, Miss K! (redux)

On the other side of my reality – work – another Miss K had a birthday. She requested Chocolate Raspberry Mousse pie - a creamy cool treat. I came up with the recipe based on a couple of different ones.

Like most dessert recipes, it’s best to use the best chocolate you can get, but chocolate being yummy in almost any form, you can’t go too wrong with using basic chocolate chips (white, milk, or semi-sweet).

Chocolate Mousse Pie

Chocolate cookie crumb crust (made with Oreos or Chocolate Graham crackers or other chocolate cookies)

4 large eggs
1/3 cup sugar
12 ounces chocolate, chopped – semisweet, white, dark, or milk
1 1/2 cups chilled whipping cream
1/4 cup liqueur – Raspberry (framboise), Amaretto, Kahlua, or Irish Crème

Whisk eggs and sugar in large bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk frequently until candy thermometer registers 160°F. Remove bowl from over water, and beat egg mixture until cool and very thick.

Melt chocolate by placing in top of double boiler over simmering water or by slowly heating in microwave (1 minute on low). Stir until melted and smooth. Remove chocolate from over water. Cool to luke warm, and mix in with egg mixture.

Combine cream and liqueur in medium bowl; beat to stiff peaks. Fold in cream mixture (if the chocolate mixture is very thick, start by mixing in about ¼ cup of whipped cream, then gently fold remaining cream into chocolate-egg mixture). Pour into prepared crust, cover, and chill until set, at least 4 hours or overnight.

Can be served with additional whipped cream.