Homemade Soup | Cioppino

Cioppino Seafood Stew Soup Recipe | www.littlerustedladle.com
Sometimes, soup needs to be experimenting with new flavors. Sometimes, I have no clue on making a certain dish because I’ve never made anything like it before, but would like to give it a go. Such is the case with our next soup this month, called cioppino. I’ve known what cioppino is for a number of years, but just never made it before. To be perfectly honest, I’m not a big fan of seafood, especially shellfish. But, since Jena and I like to try things we haven’t tried before, why not? Cioppino, for those of you who don’t know what it is, is an Italian seafood stew that originated in San Francisco in the late 1800′s by Italian immigrants coming from Genoa, Italy.  San Francisco is known for it’s abundance of incredibly fresh seafood such as Dungeness crab, shrimp, scallops, mussels and clams. These delicacies from the ocean were perfect for Italian sailors, who liked to make this hearty seafood stew using leftover seafood while they were at sea. When restaurants in the Bay area started adding it to their menus, it became a local staple.

Cioppino Seafood Stew Soup Recipe | www.littlerustedladle.com
Cioppino Seafood Stew Soup Recipe | www.littlerustedladle.com

Cioppino is simple to prepare and this stew gets most of it’s flavor from the sea. Fresh shellfish combined with tomatoes, garlic, wine and herbs. It’s simmered, then ladled into big bowls and served with bread to soak up the delectable liquid. Leave it to the Italians to create a simple stew loaded with flavor that utilizes fresh, local seafood.

Cioppino Seafood Stew Soup Recipe | www.littlerustedladle.com

Being from the Midwest occasionally has it’s disadvantages. Getting fresh shellfish like crab, mussels, clams and shrimp can be difficult and expensive. More often than not, the only option is getting frozen. Luckily for me a friend of mine named Chad Measner, from South Padre Streetfood, owns a seafood truck that sells freshly prepared seafood dishes and frozen seafood by the pound. So I picked up some lobster, crab, mussels, shrimp and clams, and headed home to put it together.

Cioppino Seafood Stew Soup Recipe | www.littlerustedladle.com

I often use internet based recipe sites such as Epicurious and Big Oven for inspiration. In the case of the cioppino, I did what I rarely ever do, which is make the recipe exactly as the directions call for. In this case, I was relying on others experience making this soup/stew to get me through it. The overwhelming favorite on Epicurious was the version I chose. It was originally a recipe published in Gourmet Magazine in March 2002. Almost everyone loved it. I’m not going to try to beat that kind of support.

Cioppino Seafood Stew Soup Recipe | www.littlerustedladle.com
Cioppino Seafood Stew Soup Recipe | www.littlerustedladle.com

The ingredient list is not small. Heck, there are six different kinds of seafood alone. Add onions, bell pepper, garlic, herbs, red wine, and broth, and it can take some time to get it all together. However, It seems worse than it actually is. The only items that need to be chopped, are the onions, garlic and peppers. The seafood came pre-cut, so once all the items were together, it only took about 40 minutes to prepare. The end result was a very fresh tasting seafood stew that was loaded with flavor. Unfortunately, Jena and I used a vessel for the soup that was severely tarnished, so when the soup, with all it’s acidic properties was added, it literally cleaned the entire inside of the dish, making the soup now inedible. I did get a nice taste prior to ladling it into the dish, but it would have been nice to actually enjoy a bowl of soup that we spent over $100 for, but oh well. Lesson learned. Such is the life of food bloggers. Next time maybe we stick to less expensive soups like the next one we are making next week. A curry cocoonut soup that is inexpensive and easy to make. Until next week, remember to cook with love and live to cook.

Jim & Jena

 

4.0 from 1 reviews
Cioppino
 
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This hearty seafood soup/stew is best when fresh seafood is available, however, even if you have to use frozen, the combination of lobster, crab, shrimp, scallops, mussels, clams and cod with tomatoes, wine and fresh basil will give you all the reason you need to sop up all the love in the bottom of the bowl.
Author:
Recipe type: Soup
Cuisine: Italian
Serves: 6
Ingredients
  • 4 cloves garlic, minced
  • 2 med. onions, diced
  • 1 ea. bay leaf
  • 1 tsp. dried oregano
  • 1 tsp. dried hot red pepper flakes
  • 1½ tsp. salt
  • ½ tsp. black pepper
  • ¼ c. olive oil
  • 1 ea. yellow bell pepper, diced
  • 2 Tbsp. tomato paste
  • 1½ c. dry red wine
  • 1 can (28 ozs.) whole plum tomatoes, broken up
  • 1 cup bottled clam juice
  • 1 cup chicken broth
  • 1 lb. Dungeness crab claws, cracked
  • 1 lb. small maine lobster tails, cleaned, cut into pieces
  • 9 small littleneck clams, scrubbed
  • 9 medium fresh mussels, beards removed
  • ½ lb. fresh or frozen cod, cut into cubes
  • ½ lb. large shrimp, shelled and deveined, tails intact
  • ¾ lb. sea scallops
  • ¼ c. fresh parsley, chopped
  • 3 Tbsp. fresh basil, finely chopped
Instructions
  1. Cook garlic, onions, bay leaf, oregano and red pepper flakes with salt and pepper in oil in an 8 quart heavy pot over medium heat, stirring until onions are softened, about 5 minutes.
  2. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes.
  3. Season with salt and pepper.
  4. While stew is simmering, add crab, lobster, clams and mussels. Cover and simmer for 5-10 minutes or until clams just open. Transfer clams to a bowl, and discard any unopened clams.
  5. Add cod, shrimp and scallops to stew, and simmer, covered, until just cooked through, about 5 minutes.
  6. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
  7. Serve immediately in large soup bowls.
Notes
Be sure to have crusty bread nearby to soak up the wonderful liquid in the bowl.

 

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Patricia - Such a great recipe and mouthwatering pictures !

Aysegul - I am not big fan of shellfish either. However, with this photography I want to get a spoon and get into my computer screen, :P
So so well done.
Chers!

Thalia @ butter and brioche - Your images of these soup are just so evocative and mouthwatering delicious. I never have heard of cioppino before – and after seeing this post, it is something I must make!

Homemade Soup | Pork and Pumpkin Mole Chili

Homemade Soup Recipe | Pork and Pumpkin Mole Chili  | www.littlerustedladle.com

Mole could not be a more simplistic word to describe a Mexican sauce that is anything but simplistic.  Mole is made with over 20 ingredients.  Roasted dried chilies are simmered in a broth with other flavorful ingredients such as vegetables, sesame seeds, spices and cocoa.  The mixture is puréed and traditionally served over cooked turkey.  It is an arduous task that can take an entire day to make.  The end result is worth it.  Layers of flavor that seem to linger in your mouth forever.  Anytime I visit a Mexican restaurant, I always look for the word mole, because it is usually the best dish on the menu.  Recently, I was at my favorite Mexican restaurant in Milwaukee called Cempazuchi.  This artisan Mexican restaurant is known for their homemade mole sauces.  They make seven different mole’s.  Each one taking hours to prepare.  I literally will drive to Milwaukee just to eat their mole.  While eating this culinary explosion of flavor, the thought came to me (after my second margarita) that I never see mole sauce used in anyway other than as a sauce in Mexican cuisine.  Why not?  Italians use tomato sauce as a base for dozens of dishes.  Chinese food uses hoisin sauce in many different dishes.  Indian food often uses sauces like masala in multiple ways.  So, why not expand the exceptional sauce known simply as mole to other recipes?

Homemade Soup Recipe | Pork and Pumpkin Mole Chili | www.littlerustedladle.com
Homemade Soup Recipe | Pork and Pumpkin Mole Chili | www.littlerustedladle.com

Since January is soup month this year for Little Rusted Ladle, I guess we’d better get to the reason why I’m talking about mole sauce.  After downing a big bowl of chili at a restaurant the other day, the light bulb went off.  No, really, right above my head while I was eating.  Anyway, at the same time, I thought, “what if we combined the magic of mole sauce with the seasonal favorite known as chili?”  Think of it, all the flavors of mole sauce added to a chunky style chili with the addition of brown rice, slow roasted pulled pork, roasted corn, salsa and pumpkin then topped with avocado, cheese, jalapeños and tortilla strips.  Let’s do this!

There’s only one problem, did we have a week to make it?  I exagerate a little by saying a week, but think about it.  It takes a day to make the mole sauce alone.  Add a day to make the pulled pork and chili, and now we’re looking at two days to make it.  No thank you.  But what if you could use a pre-made mole as a rub for the pork, then slow cook everything in a crockpot all day while you were working?  You walk in the house hungry and tired after a long day working and the smell of mole sauce, slow cooked meat and other aromatics hit your nose like a ton of bricks.  Perfect!

Homemade Soup Recipe | Pork and Pumpkin Mole Chili  | www.littlerustedladle.com
Homemade Soup Recipe | Pork and Pumpkin Mole Chili  | www.littlerustedladle.com
Homemade Soup Recipe | Pork and Pumpkin Mole Chili | www.littlerustedladle.com
Rustic Bread and Homemade Soup Recipe | www.littlerustedladle.com
Homemade Soup Recipe | Pork and Pumpkin Mole Chili | www.littlerustedladle.com

The preparation for this chili was actually quite easy considering the complexity of the flavors we were trying to achieve.  Simply rub a three pound pork shoulder butt roast with a half a cup of store bought mole paste.  You can get mole paste in most grocery stores in the Mexican food isle.  Place the rubbed pork in a resealable plastic bag and refrigerate overnight.  The next morning, simply place the rubbed pork into a large slow cooker and add the chopped onion and garlic (you can chop these night before), chicken broth, diced tomatoes with chilies, enchilada sauce, canned salsa, cocoa powder, roasted frozen corn, brown rice and black beans.  Cover and cook on low for six hours or until meat is fall apart tender.  Remove the pork from the mixture and let cool, then shred and gently stir back into the mixture with the canned pumpkin.  Cook another 20 minutes and you’re good to go.  You can skim the fat off the top with a ladle after removing the pork and before adding the pumpkin, beans and pork back to the mixture.  Then simply ladle into big bowls and top with diced avocado, mexican crema, queso fresco cheese, jalapeño slices, chopped cilantro and tortilla strips.  Add a chunk of hearty bread for sopping up the extras in the bottom of the bowl and you are all set.  The combination of flavors, textures and smells will almost certainly cause you to make a return trip to the slow cooker.  A perfect one dish recipe that is great for after work or on a cold January day.  Until next time, remember to cook with love and live to cook.

Jim & Jena

 

Pork and Pumpkin Mole Chili
 
Prep time
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The complex flavors of Mole sauce are combined with pulled pork, salsa, beans, corn, and pumpkin to create a very unique chili that your family will love.
Author:
Recipe type: Soup
Cuisine: Mexican
Serves: 8
Ingredients
  • 3 lbs. pork but roast
  • ½ c. prepared mole paste
  • 1½ c. onion, chopped
  • 3 cloves garlic, minced
  • 5 c. reduced sodium chicken broth
  • 1 can(14.5 ozs.) fire roasted diced tomatoes with green chilies
  • 1 can (10 ozs.) red chile enchilada sauce
  • 1 can (7 ozs.) salsa mexicana (found in Mexican food isle)
  • 1 can (7 ozs.) salsa ranchera (found in Mexican food isle)
  • 1 Tbsp. dark cocoa powder
  • ½ cup roasted corn (can substitute plain frozen corn.
  • ½ cup uncooked brown rice
  • 1 can (14.5 ozs.) black beans, drained and rinsed
  • 1 can (15 ozs.) unsweetened pumpkin
  • Toppings
  • 2 ea. small jalapeño peppers, sliced
  • 1 ea. avocado, cubed
  • 2 c. queso cheese, shredded
  • 2 c. small tortilla chips
  • ⅓ c. fresh cilantro, chopped
  • ½ c. Mexican crema or sour cream
Instructions
  1. In a large resealable plastic bag, combine pork roast and mole paste. Seal, then rub the paste over roast on the outside of the bag. Marinate overnight.
  2. The next day, remove pork roast from bag, and place in a large slow cooker. Add onions, garlic, chicken broth, tomatoes, enchilada sauce, salsas, cocoa powder, corn, brown rice and black beans. Cover and cook on low for 6-8 hours.
  3. Remove pork from slow cooker and let cool for 15 minutes. Pull with two forks.
  4. While pork is cooling, skim fat from surface.
  5. Stir in pumpkin, then gently add pork back to slow cooker.
  6. Heat for an additional 15 minutes.
  7. Ladle into shallow soup bowls. Finish with toppings of choice.
Notes
Feel free to substitute 14 ozs. of your favorite salsa for this recipe.
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craig john - Jim you have to try the Combination Zapotec at Jalapeño Loco (right across the street from the Milwaukee Airport) if you like a good mole.

The dish is an ancho chile stuffed with pear, nuts, raisins, and pork, topped with melted Oaxacan cheese, and served on a plate next to a tender chicken breast all in a pool of Mole Oaxaqueño.

It’s a special item; so the next time it’s on the menu, I’ll shoot you an email. I never miss it. :)

Katie - This looks and sounds amazing! Next time I get to the store, I’m definitely picking up a pork roast and mole sauce.

Thalia @ butter and brioche - Words cannot express how badly I am craving this hearty chili right now – it looks incredible and beautifully captured too!

Homemade Soup | Healthy Detox Vegetable

Healthy Detox Vegetable Soup | www.littlerustedladle.com

Welcome to 2015 everyone!  A new year that comes with new hopes, dreams and for many, a desire to improve their body as well.  Or at least expel some of the toxins, and bad habits we accumulated throughout 2014.  Whether it is exercise, eating better, or simply cutting back on drinking after a holiday filled with a lot of “cheers!”, January is always the month to kick off these resolutions.  What better way to eat healthy and expel those holiday toxins, than with an extremely tasty detox soup.

Healthy Detox Vegetable Soup | www.littlerustedladle.comHealthy Detox Vegetable Soup | www.littlerustedladle.com
Stop laughing, “tasty” and “detox” do belong together.  Our detox soup is delicious and easy to make.  The word detox sounds bad, but let’s examine what it really means.  To detoxify is to eliminate those things that clog our body by flushing them out with healthy foods.  Toxins like the pesticides we ingest, chemicals we touch everyday, preservatives we eat, alcohol and sugar laden beverages we drink and even the air we breath can all clog our body and make them run less efficiently.  Think of your body as you would or should a car.  If you don’t change the oil and fluids often, you get worse gas milage and performance.  If you continue to ignore it, those annoying engine lights go on, which is never a good thing.  Eventually, those small issues will cause your car to stop working altogether.  Well, guess what?  Your body is a lot like a car.  If we don’t flush the toxins from our body once in awhile, our body doesn’t work as well.  We get tired more easily.  We get aches and pains that we didn’t have before.  We gain weight and so on.  Ignore these issues, and they lead to breakdowns like heart conditions, intestinal problems, diabetes, or other conditions.  Keep ignoring them, and now you’re talking life threatening situations.  Everyone wants to turn to doctors for help.  I love doctors, but maybe if we just listened to our bodies a little more, we could avoid going to the doctor as much?
 
Healthy Detox Vegetable Soup | www.littlerustedladle.com
Removing unhealthy foods, if even for a week, can be difficult for some.  Especially for people like us who work with foods all the time that are bad for you.  Imagine if during your detox diet, someone gave you a case of cheesecake or bacon and said “I can’t take this back, so you can have it.”  Now try to say “no, I’m on a diet, so no free cheesecake or bacon for me, but thanks.”  Yeah, good luck with that.  If you are tempted daily by evil foods, try to focus on foods that are good for you.  Think of it as the power of positive thinking.  Focus on the good, and ignore the bad.  Here are some good foods to focus on, that help detoxify the body.  I don’t recommend cheesecake or bacon by the way.  I normally recommend a food bank or homeless shelter for those items.  Let people who are down on their luck enjoy a slice or two of cheesecake or bacon.
Healthy Detox Vegetable Soup | www.littlerustedladle.com
Beets, cabbage, onions, parsley, kale and other greens, garlic, turmeric, cinnamon, shiitake mushrooms, ginger, cooked tomatoes and squash all have great detoxifying or health benefits that we should all be taking in natural form as much as possible.  Add good old fashioned H2O, and you have an incredibly filling, great tasting and effective food to help your body get rid of excess toxins.  Our detox soup recipe contains all of those ingredients.  The soup is cooked in 25-30 minutes in a pressure cooker, which seals in all the nutrients as well as the flavor.  If you haven’t ever worked with a pressure cooker, I highly recommend it.  Especially for soup.  I recently purchased one at an artisan knife and cookware store in Madison, WI called Wisconsin Cutlery & Kitchen Supply on University Avenue across from Whole Foods.  This is a deadly combo for me by the way.  An awesome grocery store and a kitchen equipment store in the same block.  Yikes!   Anyway, they recommended a brand of pressure cooker called Fagor.  It is a very easy to use 8 quart pressure cooker.  You can buy it here for about $100.  I do recommend that if you use a pressure cooker, that it be stainless steel and not aluminum.  Acidic foods like tomatoes can react with aluminum, and if you are trying to detoxify your body, adding additional metals to your body would not be a good thing.  It is also necessary to use organic produce and organic vegetable broth or filtered water when making this recipe.  You can’t detoxify your body of pesticides, if you’re adding more pesticides to your detox diet.
 
Healthy Detox Vegetable Soup | www.littlerustedladle.com
There are many websites to get information about detox diets.  However, a very good friend of mine and former food stylist Kristin Arnett from Kristin’s Kitchen Holistic Nutrition is a valuable resource for getting more information about safe and effective ways of clensing your body of the everyday sludge life throws our way.  She lives in Elkhorn, Wisconsin.  Kristin holds a Bachelors of Science in Nutrition and is a Certified Holistic Health Practitioner through the American Association for Drugless Practitioners.  She would love to hear from you or answer any questions you may have.  You can also look to sites that inform you about the benefits of healthy foods such as One Radio Network or other sites that encourage natural healing.  As for us, all I can do is give you our detox soup recipe, and send you out to others who are in the know.  Happy New Year and don’t forget to cook with love and live to cook.
Jim & Jena
5.0 from 1 reviews
Detox Soup
 
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This hearty organic vegetable soup is loaded with flavor and cleansing benefits. It can be made in less than an hour, and lasts for days.
Author:
Recipe type: Soup
Cuisine: American
Serves: 8
Ingredients
  • 1 bunch organic beets with greens, washed
  • 4 med. organic carrots, washed
  • 3 small organic sweet potatoes, washed
  • 2 med. organic parsnips, washed and peeled
  • 2 cups butternut squash, cubed
  • 1 med. onion, peeled
  • 3 cloves organic garlic
  • 3 ozs. organic shiitake mushrooms, stems removed
  • 4 lg. organic kale leaves, washed
  • 1 Tbsp. organic garlic, peeled and finely chopped
  • 1 c. organic cabbage, chopped
  • 1 bunch organic parsley, chopped
  • 1 can (14.5 ozs.) organic diced tomatoes
  • 1 Tbsp. turmeric
  • 1 tsp. ground cinnamon
  • 8 c. organic vegetable broth
  • 1 c. filtered water
  • ¼ c. pumpkin seeds (pepitas)
  • salt & pepper to taste
Instructions
  1. Remove beet greens from beets, chop both into bite size pieces and add to pressure cooker.
  2. Chop remaining raw vegetables into bite size pieces and add to pressure cooker.
  3. Add turmeric, cinnamon and vegetable broth. Fasten lid to cooker, by following directions of cooker.
  4. Cook over medium high heat for 25-30 minutes. Cooker valve should close allowing pressure to build in cooker. A steady release of excess pressure should be heard while cooking.
  5. After 25 minutes, carefully release pressure until all pressure is gone and top is able to be opened.
  6. Remove top, ladle into shallow bowls and serve.
  7. Garnish with pumpkin seeds and season to taste minimally with salt and pepper.
Notes
This soup can be used as a main detox meal. You can also use it as a non-detox soup by adding chicken, or tofu.
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Kristin Arnett - Thanks for sharing I would love to help people with their health goals! ( misspelling/ correction)Kristin Arnett; Facebook: Kristinskitchenholistickitchen Website: kristinsholistickitchen.com

Steph - Your photos and styling are just stunning to say the least! I whole heartily agree with all that you said! Time to detox : D

Sridevi - Great soup to detox! Love the photos! All those veggies pop out giving a 3D effect! Looks rich and delicious!

Cami Moody - Do you have an optional recipe for those of us without a pressure cooker?

Sugar et al. - These photos are gorgeous! It is summer here and I am craving this soup. Seriously!

SUNDAY SHARING | designtrolls - […] radish and fried ricotta, via 6. Ginger and cucumber detox juice, via 7. Veggie soup, via 8. Winter brunches to make, via 9. Grilled eggplant and roasted […]

Black & White Appetizers | Java Rum Chata Shooters

Java Rum Chata Shooters with Toasted Marshmallows | www.littlerustedladle.com

Trying to stay up till midnight on New Years Eve can sometimes be a challenge.  Especially as you get older.  Don’t get me wrong, it’s not like Jena and I are having dinner at four o’clock or going to bed at eight.  We can still stay up well past midnight.  Usually working on editing LRL photos or writing articles. lol.  However, add kids to the mix, which Jena will find out very quickly, and your desire to stay up late drinking till bartime goes down dramatically.  This year I have additional motivation to stay up till midnight to bring in the new year, so I thought I might need an ending recipe to add a fuel to everyone’s tank to cap off our black and white themed party month.
Java Rum Chata Shooters with Toasted Marshmallows | www.littlerustedladle.com

What better way to do that than with a coffee based adult beverage to ignite the boosters.  Especially after eating that libido enhancing vanilla custard from yesterdays Vanilla Custard article.  Actually, there’s vanilla, chocolate, and booze in this recipe, so look out, love may definitely be in the air after this one!  This recipe combines strong coffee, a little brandy, vanilla extract, and an alcoholic beverage called Rum Chata, which is all the rage with the ladies these days.  It’s like drinking a chai latte with booze.  Very tasty on it’s own.

Java Rum Chata Shooters with Toasted Marshmallows | www.littlerustedladle.com
Java Rum Chata Shooters with Toasted Marshmallows | www.littlerustedladle.com

Since I am all about pushing the limits a little and adding something unique to a recipe, what better way to do that than by serving the shooter in a chocolate cordial cup and adding a small amount of cookie butter to the bottom as a hidden treat.  But wait, there’s more!  what if we put a toasted marshmallow half on top?  Now we’re talking.  For those of you unfamiliar with either chocolate cups, or cookie butter, they are both products available at the grocery store.  The chocolate cups are a little harder to find, but this time of the year are more easily found at gourmet grocery stores.
Java Rum Chata Shooters with Toasted Marshmallows | www.littlerustedladle.com

Cookie butter is like the best invention since maybe the chocolate bar.  It’s creamy like peanut butter, but it tastes like cookies.  I’ve literally sat in front of the T.V. with a jar and a spoon and didn’t stop till over half the jar was gone.  I don’t endorse this by the way. It’s no way to start the new year.  Both of these items are made by a compay called Roland, which makes gourmet food products.   If you are feeling ambitious, you can make chocolate shooter cups by forming pieces of aluminum foil over the bottom of glass shot glasses, then swirling melted dark chocolate on the inside.  Let them dry upside down in the refrigerator until hard, then peel off the foil.  Pipe about two teaspoons of cookie butter in the bottom of each chocolate cup by spooning the cookie butter into a one quart resealable plastic bag with the tip cut off.  Pour the coffee Rum Chata mixture on top and top with the toasted marshmallow half.  It may give you, your partner, or your guests that extra lift to keep you going tomorrow.  Be careful though, if you have too many, it may just put you down for the night.  Jena and I would like to thank all of our fans both old and new for supporting us in 2014.  It is your enthusiasm that keeps us going, so tell your friends about us.  We are excited about 2015, and have lots of exciting articles and incredible photos to share with you.  May your new year be a healthy and happy one and may you be surrounded with yummy food.  Until next year, remember to cook with love and live to cook.

Jim & Jena
Java Rum Chata Chocolate Shooters
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 8 ozs. coffee, prepared and refrigerated
  • 8 ozs. Rum Chata liquor
  • 2 ozs. brandy
  • 1 tsp. pure vanilla extract
  • ½ c. prepared cookie butter
  • 12 ea. prepared chocolate cookie cups
  • 6 whole marshmallows, cut in half
Instructions
  1. In a medium bowl, combine coffee, Rum Chata and vanilla until well blended. Refrigerate until ready to serve.
  2. Spoon cookie butter into a small resealable freezer bag. Seal, removing as much air as possible. Cut one tip from a corner of the bag, then pipe about two teaspoons into the bottom of each chocolate cup.
  3. Pour coffee mixture into each cup, filling to ¾ full.
  4. spray a small baking sheet lined with foil with non-stick spray. Place marshmallow halves cut side down on the baking sheet.
  5. Broil on top rack until tops are a deep brown. Place one half on top of each glass and serve.
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Fabulous Friday No. 4: New Year's Edition! - The Crumby Cupcake - […] JAVA RUM CHATA SHOOTERS. WHY AM I SHOUTING?! BECAUSE RUM CHATA AND CHOCOLATE CUPS AND COOKIE BUTTER AND MARSHMALLOWS AND SOMEBODY HOLD ME. […]

Black & White Appetizers | Vanilla Custard with Blackberries

Black & White Appetizer Recipes | Vanilla Custard with Blackberries | www.littlerustedladle.com
Vanilla is one of those ingredients that is considered an aphrodisiac.  Maybe that is why it is used in so many different products.  Can you imagine a cake or cookie without vanilla?  How about sodas, flavored coffees, or ice cream?  Vanilla is also used in perfumes and to help remedy impotence in men.  Vanilla also has many health benefits such as increasing circulation, increases muscle energy and can even stimulate weight loss.  Vanilla dates back to South America in the 1500′s.  The Myans, who also introduced the world to the first chocolate, used vanilla to make the first chocolate drinks.  This warm chocolate drink was the Mayan’s version of alcohol.  It created amorous effects on those who drank it.  Without the vanilla, chocolate loses some of it’s famous reputation.  So, what dessert would be better at a New Year’s Eve party than vanilla custard to encourage the man or woman in your life to lay on that deep passionate kiss at the stroke of midnight?
Black & White Appetizer Recipes | Vanilla Custard with Blackberries | www.littlerustedladle.com
     Custard has been around since the middle ages.  Generally a mixture of milk or cream and eggs, sweetened with sugar.  Just about every culture uses some kind of custard as a dessert, and it usually contains vanilla as a flavoring.  A look at most dessert menus these days will almost always include creme brulee, which is a baked custard topped with caramelized sugar.  Custard and vanilla combined is a perfect combination.  It’s why ice cream, which is really frozen custard, is the most popular flavor.
Black & White Appetizer Recipes | Vanilla Custard with Blackberries | www.littlerustedladle.com
Black & White Appetizer Recipes | Vanilla Custard with Blackberries | www.littlerustedladle.com
Black & White Appetizer Recipes | Vanilla Custard with Blackberries | www.littlerustedladle.com
Black & White Appetizer Recipes | Vanilla Custard with Blackberries | www.littlerustedladle.com
For our party, I wanted to do creme brulee, but in order to do that, you need to bake the custard in a water bath, then top it with sugar and caramelize it.  Trying to do that in small antique glasses sounded like a bad idea.  So, we chose to simply make the custard in a saucepan, cool it, and spoon it into the glasses.  The rich, creamy texture is still there, as well as the incredible vanilla flavor.  The best thing is that you can spoon this custard into glasses the day before, and it will hold until you’re ready to serve them.  Simply top them with a blackberry, blueberry, raspberry or clementine slice and you’re good to go.  To add a little extra flair, you can layer the glasses like a triffle with the custard, buttered cookie crumbs and fruit.  It may be the hit of the party, or at least encourage that end of the night kiss that says “thanks for a great year, now let’s start the new one with a bang!”  See you tomorrow, when we finish off our black and white party with a party ending java rumchatta shooter topped with toasted marshmallows.  Cook with love and live to cook.
Jim & Jena
Vanilla Custard with Blackberries
 
Prep time
Cook time
Total time
 
Guests will love the creamy smooth custard flavored intensively with real vanilla. This custard can be eaten as is, topped with caramelized sugar, or used as a filling for crepes or pastries.
Author:
Recipe type: Dessert
Cuisine: French
Serves: 12
Ingredients
  • 2½ cups whole milk
  • 8 lg. egg yolks
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 1 whole vanilla bean, split
Instructions
  1. In a heavy bottomed medium saucepan, bring milk to a simmer.
  2. Meanwhile, scrape the vanilla seeds from the vanilla bean with the back of a small paring knife and add to milk with the bean. Simmer on low for 15 minutes, then remove vanilla bean from milk and discard or save for another use.
  3. In a separate bowl, combine egg yolks, sugar and cornstarch. Stir until smooth.
  4. Slowly whisk one cup of milk into egg yolk mixture, then slowly whisk egg mixture into pan with remaining milk. whisk until well blended.
  5. Simmer mixture on medium low for 6-9 minutes, stirring constantly until mixture thickens.
  6. Transfer to a container. Place a piece of plastic wrap directly onto custard, then refrigerate until well chilled.
  7. Spoon cooled custard into small glasses or bowls, and top with fresh fruit
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Thalia @ butter and brioche - I just love how simple and delicious these vanilla custards are! Can’t think of a better dessert to make tonight… thanks for the idea!

Debby Enblom Wolvos - Your images are so beautiful. Food images are so difficult to do in black & white. Gorgeous!

Ruby - I just love this! It is so sassy, sophisticated and looks delicious, definitely going on my list!

Don Fleming - Really enjoy your style with black and white!

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