Edible Holiday Gift Special: Vegan Miracle Fudge!

I’m calling this “miracle fudge” for several reasons. First of all, the odds of me seeing a vegan fudge link on Twitter, and actually clicking on it, are roughly zero. That alone makes this video miraculous, but that cocoa, maple syrup, and coconut oil can combine to create something so pleasurable and fudge-like, also makes it worthy of the title.

Michele actually discovered the link on Twitter, and called my attention to it since she recognized the Tweeter as my friend, Stephanie Stiavetti aka @sstiavetti. Nothing against Ms. Stiavetti, but this still usually wouldn’t have been enough to tempt me, except that I heard mention of coconut oil.

This was significant because another friend, Ariyele Ressler, posted something called a "The Triple Luxe" on her YouTube channel(pictured here), which featured this fascinating fat. I was captivated by her delicious looking creation, and the coconut oil's butter-like properties, and told myself that I needed pick some up for experimentation.

Anyway, as a result of this perfect storm of social media synchronicity, I decided to check out her recipe, and it rocked. I did a bunch of tests, and even though you’re forfeiting some health benefits, I found the refined coconut oil worked better than the raw, extra-virgin style, if you want something closer to real chocolate fudge. The other key is to keep these in the freezer. They work at room temp, but the texture is much better cold.

The extra-virgin oil has a very pronounced coconut flavor, and seemed to not provide quite as firm a bite. Of course, I expect you to experiment and report back. As advertised, I think this would make a fun, and unique edible gift for the foodies on your holiday gift list. I hope you give this fudge recipe a try soon. Enjoy!

Bonus Holiday Gift Idea: 

Not only does Stephanie have great taste in vegan fudge recipes, she also writes cookbooks! I just received a copy of Melt: The Art of Macaroni and Cheese, which she co-authored with Garrett McCord, and it’s very well done. It’s getting rave reviews on Amazon, so if you’re still in shopping mode, go check it out.

Ingredients for about 2 dozen squares of Miracle Fudge:

1/2 cup really good unsweetened cocoa (I used this one)

1/2 cup real maple syrup

1/2 cup melted coconut oil

1/2 cup walnuts, chopped and lightly toasted

few drops of vanilla

pinch of salt

Notes:

- You can make this without the nuts, but make sure your oil is nice and warm, so the mixture is liquid enough to pour.

-  If the mixture gets too firm to work with, just place over a bowl of hot water until it melts.

Next Up: Miracle Fudge

Roasted Beef Tri Tip with Four-Peppercorn Crust – A Holiday Roast with an Angle

Tri tip of beef is a common summer grill option, but I don’t think I’d ever seen it done as a holiday roast. I tried to think of a reason why it wouldn’t work, but I couldn’t come up with anything. In fact, I decided that not only would this make a great, and more affordable alternative to prime rib, but it would also remind guests of mid-July, which is a proven treatment for winter blues. Side effects may include seconds and thirds.

This is not as tender as a prime rib, but if cooked to the right doneness, you’ll be enjoying juicy, flavorful, and plenty tender enough meat. To that end, I’d avoid the temptation to cook this rare, which can make it too chewy. I like to pull it at 130 F. internal temp, which after resting will give you something closer to medium. For me, this provides the best texture, and an even beefier flavor.

Having said that, there should be something for everyone. Plenty of nice pink meat to go around, and the narrower end will provide just enough well-done for your Aunt. You know, the one who's afraid to get a brain parasite after watching that show on Discovery Channel.

As I mentioned in the video, any veal, beef, or chicken stock/broth will work for the sauce, but I used a super sticky oxtail broth that I will show at future date. If you can’t wait, simply do our beef stock recipe with oxtails. Anyway, if you’re looking to do a beef roast for the holiday table, I hope you give this peppery tri tip a try. Enjoy!

Ingredients for about 6 portions:

2 1/2 to 3 pound beef tri tip roast, trimmed

3-4 garlic cloves crushed with a pinch of salt and a tablespoon of olive oil

salt to taste

enough very coarsely ground black, white, green, and pink peppercorns to cover the surface,
about 4-5 tbsp

Start at 450 F. for 15 minutes, removed and turn roast, reduce heat to 200 F. and roast to an internal temperature of 125-130 F. Let rest 15 minutes!

For the pan sauce;

Reserved pan drippings, about 2 tbsp

1 rounded tablespoon flour

3 cups rich *veal, beef, or chicken broth or stock (or oxtail…coming soon!)

1 tbsp balsamic vinegar

salt and cayenne to taste

*Most fancy grocery stores will sell frozen veal stock or demi-glace (already reduced-by-half veal stock), which is great for special occasion sauces like this.

Next Up: Four Peppercorn Roast Beef

Focaccia di Recco – Treating Myself

When I treat myself to a personal “food wish,” it’s usually something I’ve eaten out and become obsessed over, and this episode is a classic case. There’s a Ligurian restaurant called Farina near us, and I’ve become a full-blown focaccia di Recco stalker. 

After watching them make it in front of me so many times, I had to give it a try. It doesn’t look like the focaccia most of us are used to, but come to find out, “focaccia” simply means any flatbread cooked in a hearth, and varies region to region.

This particular example hails from Recco, and is nothing more than some Stracchino cheese trapped in between two, super-thin layers of dough. The dough is nothing more than flour, water, olive oil, and salt; but thanks to a very hot oven, and this probably ancient technique, some serious flatbread magic happens.

As I confess in the video, I was scared to use too much cheese, but I’ll use more next time. At Farina, you can see a thin layer of the molten Stracchino oozing out between the layers. My Crescenza cheesewas basically absorbed, but while you couldn’t see it, you could certainly taste it, and it was amazing.

The obvious question is, can you add other fillings to this? Yes, but don’t. It’s perfect…as long as you find the cheese. Please, find the cheese (no substitutions will be offered #toughlove). 

 By the way, I’m officially recommending the quarter sheet pan seen herein, which is what they use in the restaurant, but I think a round tart pan would work as well. In fact, from what I see online, the round pan seems to be the standard. I can’t wait to try this again, and sincerely hope you give it go as well. Enjoy!

Ingredients for 2 small or 1 large Focaccia di Recco (Tip for first timers: Make a double batch of dough so you have plenty to work with!)

*2 cups all-purpose flour (9.5 by weight)

1/2 cup plus 2 tbsp water           

1 tbsp extra virgin olive oil

3/4 tsp fine salt

*use enough flour to form a soft, but not too sticky dough. Knead for about 5-6 minutes to from a smooth, elastic dough. Let rest 1 hour at room temp.

12 oz Crescenza or Stracchino cheese (6 oz for each focaccia) 
extra virgin olive oil and sea salt, to taste for the top

Bake at 500 degrees F.for about 6-7 minutes, or until well-browned

Next Up: Focaccia di Recco

The Shooter’s Sandwich – Tally Ho Indeed

Even though this trendy shooter’s sandwich has been requested many times, I’ve resisted making one because I’ve always felt there were better handheld delivery systems for steak and mushroom ingestion. Like a panini for example, or maybe even a cheesy quesadilla; but pressed into a cold, hard wedge?

Then, I had an incredibly small epiphany. I ran across the origins of the shooter’s sandwich online, and realized I might have been missing the point. This wasn’t something you make for just any lunch; it was something you make to take on a foxhunt (or what you Americans call a “tailgate party”).

I can’t remember the last time I was on a foxhunt, but after giving this a try, I can see the advantages of this very filling, very flavorful, and very sturdy sandwich. But, as I stressed in the video, you really need a couple huge steaks to make this work. Even cooked slightly pass medium, this was okay, but another half-inch of tender, pink meat would have made the whole affair significantly better.

So, I guess if I were going on a long hike, or out for a relaxing day of shooting innocent foxes, I would consider making this again, but while I tucked in, I have to admit, I’d probably be dreaming about a steaming hot, steak and mushroom hoagie. Enjoy!

Ingredients for 8 Portions:

(Note: I didn’t measure anything, ‘cause it’s a sandwich, but these should be close enough.)

For the mustard sauce:

3 tbsp Dijon mustard

1 tbsp extra hot horseradish

1 tbsp mayo

For the mushrooms:

1 tbsp olive oil

1 tbsp butter, divided

1 1/2 pound button mushrooms

salt and pepper to taste

cayenne to taste

1/2 cup minced shallots

2 tbsp brandy or sherry

The rest:

2 at least 16 to18-oz well-trimmed beef steaks (rib eye, NY strip, or top-sirloin are best choices, in that order). Seared in some vegetable oil.

salt and pepper to taste

3-4 oz fine pate, optional

1 round loaf of crusty bread