use real butter

Recipe: chocolate éclairs

Around this time of year, I’m usually too busy cleaning my house and cooking traditional dishes for the Lunar New Year to take notice of Valentine’s Day. That and the fact that I am not romantic AT ALL. Honestly, Valentine’s Day would not have been on my radar this year if it weren’t for my client’s product shoot last month. Since several of you inquired about the chocolates from this post, I thought I’d share some Robin Chocolates with you.

say hi to the valentine’s day chocolate truffle lineup (each is a different flavor)

Robin Chocolates is a local chocolatier based in Longmont, Colorado (just outside of Boulder). The confections and pastries that come out of that store are simply gorgeous, matched in beauty by the incredible quality of these award winning chocolates (rose caramel, salt caramel, raspberry, irish cream, molé, pomegranate, lavender, orange blossom, key lime pie… to name a few). I love working with Robin, the chocolatier and owner, in part because her candies are such a pleasure to photograph. The other reason is because Robin is badass. She is this petite, smart, no-nonsense, hard-working, talented, passionate, funny woman who is on her third successful career and loving it (first was Navy, then tech). BADASS, I say.

meet robin

Each chocolate is a work of art – elegantly decorated and lovingly hand-crafted. Whenever I pick up product to photograph, Robin leads me around the back and fills a bag of “rejects” for me to give to Jeremy (because I don’t really eat chocolate and yes, she thinks I’m crazy). I mentioned the Valentine’s shoot to my mom a few weeks ago. Mom likes chocolate. She asked if I could send her the truffles when I’m done photographing them. I explained that I didn’t think they were suitable to send to her since they are heavily handled and kept around for almost a month until we are sure there are no reshoots. I could detect the disappointment in her voice even though she said it was okay. So I ordered a box of the Valentine’s truffles just for Mom.

12 of hearts: now that’s a pretty gift

And because I like you guys, I asked Robin if I could give away two boxes of her VERY AMAZING Valentine’s Day chocolate truffles. Robin does not screw around, kids. She uses Valrhona chocolate and magically weaves flavors and textures together into a most decadent and sublime masterpiece. You want a box, or at the very least, you want to send a box to someone you love… I mean someone you REALLY love. This is coming from me, the person who doesn’t really dig on chocolate, but who won’t shut up about Robin Chocolates.

THE DEALIO: It’s a giveaway! Win one of two 12 of Hearts boxes (heart-shaped chocolate truffles) shipped anywhere in the United States. That means if you live outside the US but want to ship the chocolates to someone or someplace in the States, you can enter.

1) Leave a comment on this post sharing who your favorite Valentine is.
2) One comment per person, please.
3) Comments must be received by 11:59 pm Mountain Standard Time, Thursday, February 7, 2013.
4) The chocolates can only ship within the United States (winner’s recipient must have a US mailing address).
5) Two winners will be selected at random by Jeremy (Kaweah has retired).
6) The two winners will be announced on Friday, February 8, 2013.

Good luck!

kaweah can’t eat the chocolates, but she’ll taste the props

We’re not done with chocolate, not by a long shot. Back in the day, when I was a member of the Daring Bakers and our ranks numbered in the hundreds, one of our monthly challenges was éclairs. I was excited because éclairs had been on my “learn to make” list for a while. But the week before the reveal date, I went into the ER with a leaky appendix (unbeknownst to us, it had been leaking for months) and left a few days later without my appendix. I had missed the August 2008 challenge, but the éclairs remained on my to do list for four and a half years. I finally crossed it off the list this weekend. The recipe has multiple parts mixed and matched from two different sources, so I’ll present them to you in the order I made them. First: chocolate pastry cream.

milk, egg yolks, cornstarch, sugar, butter, chocolate

heat the milk in one pan

stir the yolks, cornstarch, and sugar together in another pan

temper the egg yolk mixture with the hot milk

If I were eating the éclairs, I would have made regular pastry cream. But I made these for Jeremy (and my neighbors) and I knew that a chocolate pastry cream would appeal to him. This chocolate pastry cream comes from the Daring Bakers challenge which follows Pierre Hermé’s recipe. It’s probably the nicest and most well-behaved pastry cream I’ve ever made – thick and smooth with terrific flavor. I think as long as you use good quality chocolate (I used Valrhona 66%) and other ingredients, it can’t go wrong.

add chocolate to the pastry cream

finish with butter

rich, silky, smooth

**Jump for more butter**

Recipe: breakfast torta

Sometimes things come to a head that you have no control over and suddenly you find yourself treading water. I try to avoid situations like these. I try to avoid unnecessary stress, but every now and again there are external factors that are out of my hands. It’s been like this for the past week or so – a rollercoaster of sorts, but everything is fine here at Butter Headquarters. We can always count on Kaweah to bring us back to what is normal.

she recently got a bath and smells like lavender

When there are deadlines or when my brain won’t shut off at night, I tend to neglect things like getting enough sleep or drinking enough water. Sometimes I forget to eat and then I stuff myself with junk food late in the day. They are all bad habits and thankfully, I only revert to that mode when it’s crunch time. Despite my ambivalence toward breakfast, I do try to eat something in the morning to avoid the late afternoon gorging when you realize you haven’t eaten anything yet all day. It’s easier to do when you have breakfasts to look forward to. Last fall when I was at the Sacramento airport at puke-thirty in the morning for my flight home, I zombied through the concourse in search of something to quell the urge to hurl. Standing in front of the Dos Coyotes menu board, I ordered a breakfast torta. Never had one before, but you know what? It was really good.

you’ll need: tortas, refritos, bacon, chipotle peppers in adobo sauce, eggs, mayonnaise, garlic, lime, avocado, and cheese

That torta was so satisfying that it lingered in my mind for several weeks. Then I forgot about it. But passing through the same airport just this past weekend, it jogged my memory. I needed to make a breakfast torta of my own. I’m a fan of condiments and figured I could make some chipotle mayonnaise for that creamy, spicy component. It adds a nice zing to the sandwich and can be as strong or as mild as you want it. It was simple enough: mash up garlic into a paste, purée the chipotle peppers (with a little adobo sauce), squeeze some lime juice, stir it all into the mayonnaise and add salt to taste.

mashing minced garlic into a paste

chipotle pepper purée

add desired quantities to the mayonnaise

squeeze lime juice into the mix

What you end up with is a pale orange-pink spread for your sandwich. If you decide to put it in a squeeze bottle, make sure the bottle tip is large enough to let chunks of pepper and garlic through. I buy my tortas from Costco because I bought them by accident one day and happened to love the texture. They freeze well and are great for toast or sandwiches. I have no idea how these compare to authentic tortas, but I’m sure someone out there has an opinion to share. Toast or don’t toast, that is completely up to you.

chipotle mayonnaise

slice the torta

**Jump for more butter**

Recipe: orange pound cake

I’ve had a lot of people write to me or comment about Kaweah over the years sharing sweet words, concerns, and love for our crazy pup. There is a running joke here that once Kaweah passes on, my readership will dwindle to thirteen people. But seriously, I am truly moved that so many of you have such fondness for little Kaweah. She had a check up last week and her vet thinks she’s doing wonderfully for her age. We just try to ensure her happiness and comfort. So THANK YOU for all of the love and support you send over the interwebs!

It was sunny and cold, but now it’s sunny and warm. However, there is no new snow. Dear weather, WHAT THE HELL?! Sometimes you just have to suck it up and ski groomers in the sunshine. Don’t cry for me, the ski season could be worse (but this season has been pretty bad).

breck breck breckenridge

Oh heck, the flip side is that I can concentrate on getting work done without missing out on the powder… because there isn’t any powder. Instead, there is a lot of chocolate right now, which I can’t ski.

i spent the weekend working

with my assistant never more than a few inches away

And I set aside a little time to socialize with some of my amazing Colorado blogging ladies – a bunch of talented, smart, beautiful, and hi-larious women who happen to blog and live in Colorado. My friend, Denise, hosted the gathering and I promised her a cake. It came down to chocolate or lemon and I opted for lemon. It’s citrus season and while I know many of us associate lemon with summer (lemonade, lemony desserts, lemon cocktails), I love lemon in winter – it seems to brighten everyone’s outlook. Or maybe it just reminds us that summer is on its way?

lemon cake (despite the presence of lime slices)

wonderful lady friends

cake cross section at denise’s house

The cake is based on this recipe for lemon petits fours except I doubled it to make a four-layer 9-inch round cake with Meyer lemon curd, Meyer lemon buttercream, and limoncello simple syrup. I omitted the fondant icing because I frosted the cake with buttercream frosting.

I’ve been on a citrus roll because it all looks so good and feels heavy and firm in my hand. Jeremy and I have been on a steady routine of consuming grapefruits and oranges as well as cooking with plenty of limes and lemons. When I spied this recipe for a glazed orange pound cake in my latest issue of Fine Cooking, I had everything I needed to get started.

navel oranges!

sugar, vanilla, powdered sugar, oranges, flour, eggs, butter, salt, baking powder

zest the oranges

zest and juice

I’ve mentioned this before, but I think it’s worth repeating – when a recipe calls for the zest or peel of any citrus, I use organic. So the recipe in my magazine called for four medium navel oranges, but I apparently bought large navel oranges. I only needed two to yield the necessary zest and juice. That said, leftover oranges are never a bad thing. Never. (Eat them, they are good for you.)

mix the flour, baking powder and 1/2 teaspoon of salt

add eggs one at a time to the creamed butter and sugar

don’t forget the vanilla

**Jump for more butter**