Mexican Chocolate Pudding

One way to entertain myself and to keep my mind stimulated is to take cooking classes.

How many of you take cooking classes?  I think they are great!  The tips they give...teaching you new tricks and techniques.  Plus it is a great opportunity to taste new flavors and learn about new food products.  Who doesn't love that?

Recently I took a dinner class.  It's a private class in an intimate setting with 3 other people and the chef.  They focus on a theme and a cookbook, cooking courses from the book.  Then you are served a full 4 course dinner on special beautiful dinnerware and crystal.  Share the food and talking over the lessons with the chef is invaluable, and the personal attention you get is invaluable.  You gift to take with you is a copy of the cookbook.

The cookbook we previewed was Healthy in a Hurry by Karen Ansel, MS, RD & Charity Ferreira.  It is a great book with very simple, straightforward recipes, that are easy to prepare and healthy to eat.

Today's recipe showcases the dessert we had, Mexican Chocolate Pudding.  This pudding was so creamy, with a hint of spice, and a hint of heat.  I loved it.  It was the first thing I made after the class....of course!  I slightly adapted it to use just a little less cayenne pepper...I'm a wuss.

Some step by step pics...

 

 

Voila, the finish product!  YUM!

Mexican Chocolate Pudding
adapted from Healthy in a Hurry

serves 6

1/4 c light brown sugar
2 T cornstarch
1/2 t. cinnamon
pinch of cayenne pepper
1/8 t salt
2 c 2% low fat milk
2 egg yolks
4 oz bittersweet chocolate, chopped
1/2 t vanilla

In a small bowl, stir together brown sugar, cornstarch, cinnamon, cayenne pepper, and salt.  Set aside.

In a medium saucepan, whisk together milk and egg yolks.  Add brown sugar mixture, and mix well.  Bring to a simmer over medium heat, stirring constantly with a heatproof rubber spatula or a wooden spoon, until sugar  is dissolved and mixture begins to bubble around the edges of the pot, about 5 minutes.  Cook gently, stirring constantly for 1 minute longer, then remove from heat.  Stir in chocolate until melted and smooth, followed by vanilla.  

Spoon pudding into 6 ramekins or dessert glasses, dividing evenly, and smooth tops.  Place a piece of waxed paper directly on surface of each serving to prevent a skin from forming.  Refrigerate until well chilled, about 2 hours.  Serve cold.

Easter vs. Cinco De Mayo

So last week Easter fell on my birthday.  MGG wanted to take me out to celebrate my birthday and we had such a great time!

But I LOVE Easter...

So I really wanted to do the whole Easter dinner thing, so we decided to have our Easter dinner a week later.  So yesterday we celebrated Easter....however, the menu was a Latin themed one...so we also paid tribute to Cinco De Mayo as well.

Whether you're celebrating Easter, Cinco De Mayo, Mother's Day or just Spring...you need to make these dishes.  They were off the hook!!!

Here's my Easter Menu:

Chili Marinated Pork Tenderloin

Black Bean, Corn and Quinoa Salad

Roasted Asparagus with Toasted Lime Breadcrumbs

Casa Blanco - Portuguese White Wine

Strawberry White Chocolate Trifle

It started with a pretty decorated table, set for Easter.

White, yellow, and green dishes make a pretty spring place setting, flanked by asparagus handled flatware.  Place settings sit on top of a festive spring runner of pastel colors.   Each guest receives a See's chocolate egg nestled in a bed of pink grass in the soup bowl. 

Pillar candles surrounded by moss hold a treasure of Easter eggs nestled among more moss.

Sweet love birds add a nice spring touch.  And individual Easter baskets at each place setting sets the mood.

On to the food!

I've given you the recipes and a photo of each dish.  I hope you will make one or all of these and let me know what you think.  

Chili Marinated Pork Tenderloin

Serves 4 - 6

2 Pork Tenderloins (about 2 lbs total)

1 c apple juice

¼ c fresh lime juice

1  jalapeno chili, minced

3 cloves of minced garlic

½ t paprika

½ t dried oregano

½ t black pepper

½ c sour cream

¼ c canola oil

Preheat oven to 350 degrees.  In a shallow casserole dish combine apple juice, lime juice, jalapeno, garlic, paprika, oregano, and pepper.  Remove 1 T. of marinade and add this to the sour cream.  Set sour cream aside.  Add oil to the marinade and stir to combine.

Add pork tenderloins and allow to marinate at room temperate 30 min.  Place tenderloins in a roasting pan and bake for 30-35 min until pork reaches at least an internal temperature of 155 degrees.

Slice and drizzle sour cream mixture over the top.  Serve with extra sour cream mixture.

Roasted Asparagus with Toasted Lime Breadcrumbs

Serves 4 - 6

2 Bunches of Asparagus
Olive oil
salt & pepper
Fresh breadcrumbs
butter
1 lime

Preheat oven to 350 degrees.

Place asparagus on a baking sheet.  Drizzle with olive oil, salt and pepper. 
Roast for about 20 min.

Meanwhile place the fresh bread crumbs in a skillet with a tablespoon of butter and toast until brown.  Add the juice of 1/2 lime to the breadcrumbs.

Serve over asparagus.

Black Bean, Corn and Quinoa Salad

Source: Williams-Sonoma

Ingredients:

For the dressing:

2 Tbs. fresh lime juice

3 Tbs. white vinegar

2 Tbs. minced fresh cilantro 

1/4 tsp. ají amarillo paste

1/4 tsp. dried oregano

1/2 tsp. salt

1/2 tsp. freshly ground pepper

1/2 cup olive oil

 

1/2 cup quinoa

1/4 tsp. salt

1 cup drained cooked black beans, or purchased

2/3 cup thawed frozen corn kernels, preferably Peruvian

1 tomato, seeded and finely diced

1 small red bell pepper, seeded and finely diced

To make the dressing, in a bowl, whisk together the lime juice, vinegar, cilantro, ají paste, oregano, salt and pepper. Add the olive oil in a thin stream, whisking constantly until smooth and emulsified. Set aside.

In a saucepan over medium-high heat, combine the quinoa and 1 1/2 cups water. Stir in the salt. Cover and bring to a boil, then reduce the heat to low and simmer until the quinoa is tender and all the water has been absorbed, about 10 minutes. Transfer the quinoa to a colander and rinse under cold running water. Drain thoroughly, then transfer to a large nonreactive bowl.

Add the black beans to the bowl with the quinoa. Pat the corn dry with paper towels and add to the bowl, along with the tomato and bell pepper. Pour in the dressing and stir to coat all the ingredients well. Transfer the salad to a large serving bowl or individual plates and serve immediately. Serves 6.

Strawberry White Chocolate Trifle

Prepared Angel Food Cake
2 oz box of White Chocolate Pudding
2 c milk
1 lb fresh strawberries

Mix white chocolate pudding and milk.  Refrigerate until set according to package directions. 

To assemble:  break pieces of Angel Food cake and place in the bottom of a trifle bowl. (Individual bowls or 1 large bowl) Spoon some white chocolate pudding over the cake.  Layer on sliced strawberries.  Repeat layers again ending with sliced strawberries.  Top with fresh whipped cream.

Enjoy!!!