And there was…
Yesterday, New Year’s Eve, my husband and I had, what we like to call a Jewish New Year’s Eve. We stayed at home, ate Chinese food that was delivered to our house, and then watched a movie on tv. All day long, there were only 4 mallomars left in our version of the mid-western cookie tin, which is to say our tupperware, in the kitchen cupboard. I ate my share of food sweetness for the holiday after lunch, and sometime later, Dan had his two cookies.
As you may well know, mallomars are seasonal cookies, and are only on the shelves in the stores starting in September or so, and are never there in the summer when it is too hot and the cookies would melt. My son grew up on mallomars, a special treat introduced to him by his father, and shared ever since, along with egg creams. And my son, when he became a teenager, went on to invent what I like to think of as the urban s’mores, by putting a mallomar directly on the floor of the microwave and giving it about 20 seconds of heat. The microwaved marshmallow seemed to be very similar to a marshmallow roasted over a campfire, and would rise up and break the chocolate shell on top, blending into it. The whole melted combo, cookie, marshmallow, and chocolate, transformed into the perfect urban s’more. But I digress, so back to New Year’s Day.
Given the lack of a home made meal and a dessert by which to celebrate the holiday properly, there was a lot of cooking in the kitchen today, with something chocolate for the grand finale. I adapted a recipe published by Amy Chaplin for “Spiced red fruit tartlets with chocolate crust.” See: http://amychaplin.com/2016/12/22/spiced-red-fruit-tartlets/.
Rather than make tartlets in muffin tins, I took the lazy way out and decided to make a pie out of the recipe. However, the results were kind of soupy, and maybe, as they say, less is more, or smaller is better, or something like that. I think the smaller amount of fruit in ratio to the chocolate in the muffin tin paper probably works better, and the liquid may be absorbed into the chocolate and in smaller amounts the fruit probably cooks more completely. Best to try it next time following the original recipe, although at the time, making a pie out of it seemed like a stroke of brilliance on my part. As I did not have all of the required flours of the original post, and again, too lazy to run out to buy what was additionally needed, I substituted millet flour for the brown rice flour,and 1 Cup of sliced almonds for the almond flour, which were ground up in the Cuisinart. I also used olive oil in place of coconut oil. Coconut oil seems to be a real trend these days, but I just don’t believe it is as healthy as people claim. I think olive oil is much healthier, and in the tradition of olive oil cakes, I think it worked just fine. All in all, the pie was a visual treat, and made me feel happy inside just looking at it. It satisfied that urge for chocolate, and was something new and unexpected on this first day of the new year. Not a bad way to start.
As to you dear readers, in the spirit of my belated Grandpa Izzy, I wish you all a Very Happy and Healthy New Year (it was the type of thing he would always say).