What do you mean, Soco doesn't naturally come from limes?!

There is something HUGE happening. A date is set. The respective friends have been informed. Dinner will be served. Drinks will be had. A Fuckin’ Turducken 2010. (What, you thought it was going to be our wedding?!) September 19th, a mere 12 days from now, we will be feasting on the most American tradition known to Cajuns, The Turducken. We are counting down the 12 days of Turducken starting today and don’t you worry your pretty striped head, I’ll be reminding you daily. Who is excited? I know I am personally pumped to straight assault three birds at once.

So! On the 12th day of Turducken la bouchey said to me “I picked a wedding venue with lime trees!” (yes, I AM counting down not up, unlike the song so don’t give me shit, integrity keeper of Christmas tunes.)

Who chooses a wedding venue based on the sole fact that there are lime trees? This girl. I mean, most people walk in and say, ‘this is a good space’, ‘this has a great ambiance’, blah blah…I walk in and say “LIME TREES?!?! OOOOH! This is IT!” Can you see it now? Drunk Bride wants a soco lime, but they don’t have soco lime at any self respecting wedding so drunk bride picks a lime from lime tree in order to try and create soco limes? YEAS. The true issue here becomes telling the drunk bride that Southern Comfort doesn’t magically flow from limes. (Which, God, it should. Work on it.) (Mom. I won’t ACTUALLY do this. Well, probably won’t.)

Regardless, this makes me want a blood orange tree even more than before. If you haven’t gathered, it was wedding weekend instead of kitchen weekend, and I am just as upset about it as you are. I hate being out of the kitchen but sometimes you have other things to do than sit and read cook books and bake and roast birds. (Tough life, I know.) Although I was out of the kitchen, Brian’s mother was in it and she made a flourless chocolate cake which I happened to make about 6 months ago for Max. She uses the same recipe I do (I think) and its bomb for 2 reasons. 1) it’s a chocolate cake, duh. 2) Ground almonds replace the flour. It creates a dense cake without losing its center form, and the result is the perfect amount of fudge factor in the center. I make this with infamous cinnamon whipped cream. She serves with ice cream. Regardless, it’s a slam dunk in the chocolate department.

Flourless Chocolate Cake

6 ounces bittersweet chocolate (the good business)
¼ cup espresso or double strength coffee
10 tablespoons butter
¾ cup plus 2 tablespoons sugar
6 large eggs, separated
¼ teaspoon salt
1 dash Cayenne
2 cups almonds, toasted and finely ground

Preheat oven to 375 degrees F. Lightly grease and flour a 9-inch springform pan. Line the bottom with parchment.
In the top of a double boiler or in a bowl placed over a pan of simmering water, melt the chocolate and coffee.
With an electric mixer and a paddle attachment, beat the butter and sugar until ivory colored. Add the egg yolks, two at a time. Continue to beat until the mixture is light and airy. Fold in the cooled melted chocolate.
In a separate bowl, whip the egg whites with the salt until they form stiff peaks. With the beater running, add two tablespoons sugar and beat until glossy. Fold the ground almonds and cayenne into the whites. Fold the chocolate mixture into the egg white mixture.
Pour into the prepared pan. Place in the oven and immediately turn the heat down to 350 degrees F. Bake 15 minutes. Turn the oven down to 325 degrees F. Bake an additional 45 minutes. Turn the oven down to 300 degrees and bake 15 to 20 minutes. Turn the oven off and leave in the oven, with the door ajar, for another 30 minutes.
Cool on a rack. Remove the sides of the pan. Serve sprinkled with confectioners’ sugar. Whipped cream is optional.


No one has stepped forward in response to “the baby cows to frolick” BUT it is STILL in my searched terms for the week. Please don’t say we have a phantom search comedian! I’ll just die if you don’t tell me who you are. You are way to funny not to be my real friend. If you don't come forward I'm going to have to refer to you as Phantom Phrolick and nobody wants that...it's way too lame.  SO DO US ALL A FAVOR and give us a name, (as well as a photo... you know we need to see you right, cause you've got to be amazing. My vote is a mullet.)

Stay tuned for the fuckin’ turducken countdown, the next food blog star contest info, and more greatness. 

In prep for the next food blog contest - If you read this blog regularly and you have an opinion or review of it, we would love to hear it and use it for the contest.  Feel free to email me or comment on this post and we will use your (hopefully) kind or demeaning words to tell the Foodbuzz judges why we are the next food blog star.  Go ahead, don't all email me at once! :)

Love,

Whit