Last week was a bit crazy, emotionally, more so than anything. I wasn't prepared for the shit storm that was about to unfold, i.e. I went to the dentist and found out my years of eating bags of Swedish Fish had finally come back to bite me in the tush. It played out like this; Tuesday morning, I'm at work, swamped with caterings and the like, reeling from turning 25. A bit dramatic, I know, but I tend to be a bit dramatic in such situations. One day into my 25th year, my youth long gone, middle age setting in... over-the-top, yes yes yes, I know, but this is exactly how I was feeling at the time. Those feelings have subsided drastically since then, so don't fret. I have not fallen into a hole of self-pity. So, I'm at work, tired, and a bit disheveled. I notice a tooth in the way back of my mouth is achey, sensitive to cold and sweet things, ugh, a sure sign I have a cavity. Now, generally, if I had been 24 or younger, I proabably would have ignored this dang tooth. I've always lived with this carefree attitude, shit will take care of itself. I admit, this hasn't been the best motto, or the most successful, more of an excuse to ignore the sometimes painfully obvious facts. But I'm 25, so this story is about to go in a whole new direction, the direction in which the mature, responsible adult seeks medical attention to deal with the problem at hand to avoid further complications. I somehow am able to lock down an appointment at the local clinic in Burlington. I leave work in a frenzy, scared to find out what the dentist has to say. After waiting 45 minutes, I finally am brought back. The next 30 minutes is spent taking x-rays of my mouth. I forgot how uncomfortable it all is, weird dental instruments being jammed in your mouth, the dental hygienist trying to ask you a bunch of trivial questions about your life that you don't care to answer, in this case only making the situtation worse as all of her probing questions reminded me of my recent birthday. I was probably a bit rude, maybe just short with her, as she quickly turned all of her attention to the work at hand. I'm truly sorry Miss Hygienist, I usually am quite a pleasant person to be around. The dentist comes in a little while later to take a peek at my x-rays. A fit man, probably in his 60's, white hair spilling out from under his hat. As he is looking at my teeth and my x-rays, he's hemming and hawing. Sounds that are increasinly worriesome. He finally delivers the awful awful news, "it looks as though you are going to need a root canal."
Happy friggin birthday.
... Not until hours later, and a wonderfully supportive fella and mom, was I able to calm down a bit. Step away from all of the sludge that had been piling up, and just let it be. I am continusly learning how to roll with the unexpected, how to not sweat the small things, and how to become more aware and responsible of my life and all that it entails.
When I have days like those, days when I feel a bit defeated, I try to balance them out by switching gears, and instead focusing my energy on creative projects. This could be writing a lovely letter to my one and only best bud Annie, or researching menu ideas for the Inn, or just day dreaming. It brings me back to a positive state of mind. Which leads me to... Chocolate Peanut Gianduja. I wanted a project, something that would get me out of the funk I was in, and obviously it had to involve some sort of cooking or baking. I had stumbled upon the recipe for the Gianduja awhile ago, scribbled it down, and like so many other recipies, filed it away and forgot about it. Finding it hidden amongst all my papers this week was a nice surprise, it is a stunning dessert and a perfect addition to the menu at the Inn.
So, lets begin. Gianduja traditionally is made with hazelnuts, but peanuts work really well in this recipe. The base of the dessert adds a nice crunch to the smooth mousse-like upper layer.
Chocolate Peanut Gianduja
Crunchy Layer
2 1/2 oz milk chocolate
1/4 cup + 2 tablespoons creamy peanut butter at room temperature
1 1/2 cups finely crushed, thinly rolled butter cookies, such as Pirouette or Pirouluxe
Creamy Layer
10 oz milk chocolate coarsely chopped
1/2 cup creamy peanut butter, at room temperature
3/4 cup whole milk
1/4 teaspoon salt
1 cup heavy cream
cocoa powder or chopped peanuts for garnish
1. Cut a 9 by 21-inch piece of parchment paper and line a 9 by 13 by 1-inch inch or 9 by 13 by 2-inch baking pan with the parchment, allowing it to extend evenly over the two short ends.
Crunchy Layer
1. Combine the chocolate and peanut butter in the top of a double broiler set over gently simmering water, and stir occasionally until the chocolate has melted and the mixture is smooth. Remove from the heat and stir in the cookies, coating all the pieces with the chocolate mixture. Spread evenly in the bottom of the prepared pan. Set aside.
Creamy Layer
1. Place the chocolate in the bowl of a stand mixer and set it over a pot of gently simmering water. Stir occasionally until the chocolate has melted and is smooth. Remove from the heat and add the peanut butter. Fit the mixer with the whisk attachment, set the bowl on the mixer, and whisk to combine.
2. In a small saucepan, bring the milk and salt to a boil. Add half of the milk into the peanut butter mixture, and whisk until incorporated, then whisk in the remaining milk. Increase the speed to high and whip for five minutes, or until the mixture is creamy and cooled to room temperature.
3. In a clean bowl, whip the cream just until soft mounds form; do not over whip. Fold the cream into the peanut butter mixture. Spread it over the crunchy layer in the pan. Cover the pan and freeze until set, at least 4 hours.
4. To serve, run a knife alone the long sides of the dessert and it it out of the pan using the parchment "handles." Cut into slices or other desired shapes. Dust with cocoa or sprinkle with chopped peanuts, place on serving plates, and let sit at room temperature for about 10 minutes to soften slightly.
Thank you all for reading! oxox
Happy friggin birthday.
... Not until hours later, and a wonderfully supportive fella and mom, was I able to calm down a bit. Step away from all of the sludge that had been piling up, and just let it be. I am continusly learning how to roll with the unexpected, how to not sweat the small things, and how to become more aware and responsible of my life and all that it entails.
When I have days like those, days when I feel a bit defeated, I try to balance them out by switching gears, and instead focusing my energy on creative projects. This could be writing a lovely letter to my one and only best bud Annie, or researching menu ideas for the Inn, or just day dreaming. It brings me back to a positive state of mind. Which leads me to... Chocolate Peanut Gianduja. I wanted a project, something that would get me out of the funk I was in, and obviously it had to involve some sort of cooking or baking. I had stumbled upon the recipe for the Gianduja awhile ago, scribbled it down, and like so many other recipies, filed it away and forgot about it. Finding it hidden amongst all my papers this week was a nice surprise, it is a stunning dessert and a perfect addition to the menu at the Inn.
So, lets begin. Gianduja traditionally is made with hazelnuts, but peanuts work really well in this recipe. The base of the dessert adds a nice crunch to the smooth mousse-like upper layer.
Chocolate Peanut Gianduja
Crunchy Layer
2 1/2 oz milk chocolate
1/4 cup + 2 tablespoons creamy peanut butter at room temperature
1 1/2 cups finely crushed, thinly rolled butter cookies, such as Pirouette or Pirouluxe
Creamy Layer
10 oz milk chocolate coarsely chopped
1/2 cup creamy peanut butter, at room temperature
3/4 cup whole milk
1/4 teaspoon salt
1 cup heavy cream
cocoa powder or chopped peanuts for garnish
1. Cut a 9 by 21-inch piece of parchment paper and line a 9 by 13 by 1-inch inch or 9 by 13 by 2-inch baking pan with the parchment, allowing it to extend evenly over the two short ends.
Crunchy Layer
1. Combine the chocolate and peanut butter in the top of a double broiler set over gently simmering water, and stir occasionally until the chocolate has melted and the mixture is smooth. Remove from the heat and stir in the cookies, coating all the pieces with the chocolate mixture. Spread evenly in the bottom of the prepared pan. Set aside.
Creamy Layer
1. Place the chocolate in the bowl of a stand mixer and set it over a pot of gently simmering water. Stir occasionally until the chocolate has melted and is smooth. Remove from the heat and add the peanut butter. Fit the mixer with the whisk attachment, set the bowl on the mixer, and whisk to combine.
2. In a small saucepan, bring the milk and salt to a boil. Add half of the milk into the peanut butter mixture, and whisk until incorporated, then whisk in the remaining milk. Increase the speed to high and whip for five minutes, or until the mixture is creamy and cooled to room temperature.
3. In a clean bowl, whip the cream just until soft mounds form; do not over whip. Fold the cream into the peanut butter mixture. Spread it over the crunchy layer in the pan. Cover the pan and freeze until set, at least 4 hours.
4. To serve, run a knife alone the long sides of the dessert and it it out of the pan using the parchment "handles." Cut into slices or other desired shapes. Dust with cocoa or sprinkle with chopped peanuts, place on serving plates, and let sit at room temperature for about 10 minutes to soften slightly.
Thank you all for reading! oxox
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