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East Los Angeles
Hipcooks Newsletter



Newsletter for: December 5, 2005

Hi Chefs!

I wish you a fantastic Holiday Season!  I thought I'd include a recipe this month for delicious holiday truffles, right after these announcements:
Hipcooks Holiday Gifts available!  Gift certificates, cutting boards, microplanes, lemon squeezers, zesters, peelers and salt are all here at the ready!  I'll have an open house here on Dec 18th for anyone wishing to come on in, have a little hot chai and find that perfect something for your beloveds.

January and some Feb classes are up!  Look for the new winter schedule by mid-January.  Hipcooks will be closed from Dec 14th - Jan 16th. Please check out www.hipcooks.com to see details and sign up for class.

Eat Well, Be well.  Happy Holidays
Monika

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Recipe of the Month:  Chestnut Truffles
1 can chestnuts (6 or 8 ounces)
5 tablespoons  rum
2 tablespoons plus 1 cup unsweetened cocoa powder
¼ cup granulated sugar
2 tablespoons confectioners’ sugar
4 tablespoons unsalted butter
about ½ cup cold milk

 
Mash the chestnuts with a food processor or by hand.  Add the rum, 2 tablespoons cocoa powder, granulated sugar and confectioners’ sugar.  Mix very well until smooth.

Melt the butter over very low heat (or gently in the microwaves) and add it to the chestnut mixture.  Mix well again.  The mixture should be smooth, so you may need to add a little cold milk at a time until it is smooth.

 Spread the remainder of the cocoa powder on a piece of wax or parchment paper.  Take a tablespoon of mixture and roll it into a ball in the cocoa until covered evenly.  Most of the cocoa will be absorbed and that is fine, your chocolate is now finished and looks and tastes divine!

 

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