Historical Chocolate Once Again.

With all the hoopla going on about a possible re-expansion of Bears Ears National Monument, I noticed a mentioned addition was Alkali Ridge.  On one hand, there are those who state, “The monument will bring thousands of tourists who will bring money to the economy, but also destruction.”  Then there are those who state, “No expansion, no monument, build a wall ala Trump around San Juan County.   Working in the tourism industry for five years, the influx of visitors to San Juan County has been steadily increasing, even before the mention of the possibility of a monument.  With the Alkali Ridge, visitors have been asking about it, since I began promoting the Four Corners regions, as they already knew of its existence.  Knowledge has become so accessible, the entire idea of “hiding” anything historical is preposterous.  Change comes whether we want it to or not.  The huge decision that needs to be addressed, how to react to the change; will it be with positivity or negativity?  *climbs off soap box*

I have written about the cacao that had been found in Alkali Ridge pottery and its display in a museum in Salt Lake City.  It was exciting to see shards of “Deadman Black on Red” pottery lying here and there around the Landmark area when I visited it.  With that lead in, let me introduce you to Alkali Ridge Historical Landmark, or what you could have seen when it was excavated in the 1930s.

Alkali Ridge National Historical Landmark

Outlined with stones; possible buried Kiva?

In the summer of 1908, Byron L. Cummings (University of Utah) continued his archaeological work in the Southeastern Utah region by focusing on upper Montezuma Canyon, including a small excavation at Alkali Ridge.  Along on this expedition was Alfred V. Kidder who became a leader in the field of archeology.  However, it wasn't until John Otis Brew of the Peabody Museum of Archaeology and Ethnology; a museum affiliated with Harvard University in Cambridge, Massachusetts, that Alkali Ridge was fully explored.  Three separate expeditions (1931, 32, 33) exposed the massive settlements that existed in this area covering Basketmaker III (c. 500CE - c. 750CE) to Pueblo II period (c. 900 CE – c. 1100 CE).  The site revealed hundreds of pit dwellings, multi-storied structures, a central courtyard, kivas, irrigation for agriculture and high quality ceramics.  After documenting and photographing the site, the ruins were covered over; all that can be seen now are piles of rubble, stones sticking out of the ground which denote the outline of structures, pottery shards and simple tools made from agate for cutting and scraping.

In 1964, Alkali Ridge (covering an area of 70 square miles) was designated a National Landmark; on August 12, 1965, at 3:00 PM, the Bureau of Land Management (BLM), other Federal agencies, local and state officials held a dedication ceremony at the Alkali Ridge National Historical Landmark.  Archaeologists from a number of western universities attended this ceremony; Dr. John 0tis Brew of the Pea-body Museum, Harvard University, who did the original archaeological scientific investigations on Alkali Ridge, was the keynote speaker.  In 2013, an unusual pottery, "Deadman Black on Red", was examined by University of Pennsylvania and Bristol-Meyers Squibb researchers and the cacao was discovered.

A prized possession, if you can find a copy, and I do own a first edition, is Archaeology of Alkali Ridge, Southeastern Utah by John Otis Brew (published 1946) which is basically the only proof of existence of the ruins from the many photographs and drawings.  I find it fascinating to compare the photographs of the excavations to what is actually seen at the site now.  Strolling area, one “site” are stones that outline a circle, could this be where one of the covered over kivas lie buried?  From a stewardship perspective, I can appreciate the need to protect historical sites.  However, from an educational perspective, knowledge empowers the masses more than any fence or wall can.

 

…and for those who appreciate the chocolate aspect, a recipe for Triple Chocolate Cupcakes and Frosting.  Oh yes, you can make one large cake instead of cupcakes; just depends on how you wish to share it.  

Triple Chocolate Cupcakes and Frosting

Cupcakes

Ingredients:

4 ounces each of dark chocolate, milk chocolate and white chocolate, chopped

1 cup heavy cream

5 eggs

½ cup sugar

1 tsp. pure vanilla extract

1 cup cake flour

½ tsp. baking soda

Preparation:

Preheat oven to 350F. Line muffin tins with paper liners (24)

Heat one inch of water in bottom half of a double boiler. Place in all chocolates and cream; stir occasionally as chocolate melts until smooth (about 8-10 minutes); cover with plastic wrap and set aside.

In a large bowl, beat (medium speed) together eggs, sugar and vanilla until creamy; add chocolate mixture and beat for another 30 seconds. Add the flour and baking soda; beat for 30 seconds or until all the flour is incorporated into the creamy mixture.

Divide the batter evenly between the 24 paper liners. Bake for 20 minutes, or until toothpick comes out cleanly from center of cupcakes. Remove from oven and let cool to room temperature.

Frosting

Ingredients:

5 ounces each dark and milk chocolate, chopped

6 sticks unsalted butter, softened

6 cups confectioner’s sugar

2 tsp. pure vanilla extract

1 cup white chocolate chips

6 Bliss white chocolate squares (place in refrigerator to firm up for grating)

Preparation:

Place chocolate in microwave safe bowl; at 15 second intervals, melt chocolate, stir; repeat until chocolate is completely melted and smooth.

In a large mixing bowl, combine melted chocolate with butter, confectioner’s sugar and vanilla; beat on low for 5 minutes. Gently fold in white chips; frost cupcakes and grate the Bliss squares over all.

Makes enough to frost 24 cupcakes.

Mary Cokenour

Spring Fling Brings Fairies, Dancing and Cheer.

May Day, or Beltane, a festivity dating back to ancient times; rejoicing the season of Spring, impending Summer, and the abundance that is promised to come.  Of all cultures who acknowledged this holiday, the Celts and Druids of the British Isles are most known for it, and the dancing round the May Pole.  However, this is where history becomes “like a big ball of wibbly-wobbly, timey-wimey stuff” with Brits, Germanic tribes and newly Christian Romans intertwining.

In Britain, May Day customarily saw the setting of new fire; thought to lend life to the ever lengthening sun. Cattle were driven through the fire to purify them, while men and their sweethearts passed through the smoke for good luck.  With the invasion by Germanic tribes, the ritual of the may pole symbolized the “male appendage” placed into the “female opening” of the earth.  I’m being delicate in the description here, but I’m sure you get the gist of the rite.  Anyway, then came along the Roman armies, newly baptized into Christianity; and what better way to get nonbelievers on your side then to incorporate some of their beliefs into yours.  Throughout the Middle Ages, every village had a may pole; the Puritans condemned the practice, but it came back once they were thrown out of England and sent to newly discovered America.

Jumping into the 20^th century, celebrating May Day became a huge part of New Age/Pagan paths as the “weefolk” or fairies were most active on Beltane Eve.  To appease them, and guarantee harvests were not messed with (fairies are mischievous, you know), feasts were served with much singing, dancing and “under the cover of night” activities.  Personally, my husband and I participated in the annual Fairie Festival at Spoutwood Farm which featured vendors, magicians, dancers and music by Clann An Drumma, Scots Gaelic for "Children of the Drum", a tribal band from Glasgow, Scotland, and Blackmore’s Night featuring Candice Night and Richie Blackmore (Deep Purple, Rainbow).  Dressing up in costume was not required, but added to the experience; and yes, we did dress up, including rather good British accents.

Now speaking of fairies and feasting, Fairy Cakes, as they’re referred to in the United Kingdom, are smaller versions of what Americans call cupcakes. While they are mostly served to children, they can be enjoyed at tea shops, or as part of the daily “tea time” faire. The name, Fairy Cake, refers to the look of the little cake; the top carefully scooped off, cut in half, and placed on top of the icing to simulate the wings of a fairy. The icing itself is typically butter cream which will stay fluffy, and not dry out and harden; food coloring can be added to different batches. Small edible decorations, or sprinkled colored sugar, may or may not adorn the little cakes.

Basic Cupcake Recipe

 Ingredients:

 ½ cup unsalted butter, softened

 ½ cup sugar

 2 large eggs

 1 tsp vanilla extract

 1/3 cup milk

 1 cup self-rising flour

Preparation:

Preheat oven to 375F. Line 2 – 12 cup mini muffin pans with mini baking cups.

 In a large bowl, cream together the butter and sugar. Add one egg at a time and beat until well incorporated; add vanilla extract and slowly add milk till smooth.

Gradually mix in flour into bowl; scrape sides to incorporate all ingredients well.

Fill each baking cup ¾ full; bake for 15-20 minutes, or until golden brown. Let cool before frosting.

 Makes 24 mini cupcakes.

Buttercream Frosting

This white frosting can be divided into batches and made into different colors using food coloring.

Ingredients:

1 cup unsalted butter, softened

3 cups confectioners’ sugar

½ tsp. salt

1 Tbsp. vanilla extract

4 Tbsp. heavy whipping cream

Preparation:

In a large bowl, medium speed, beat butter till smooth. Add in confectioner’s sugar; reduce speed to low and incorporate well into butter.  Increase speed back to medium, add in salt, vanilla extract and cream; beat for 3 minutes.

If frosting needs a stiffer consistency, gradually add more confectioners’ sugar; if it needs to be thinner, add a tablespoon of heavy cream till desired consistency is achieved.

 Makes 2 ½ cups.

To Make the Fairy Cakes

Using a tablespoon, carefully carve out top center of each cupcake; cut in half and set aside.

Fill scooped out center with frosting and finish off entire top of cupcake with frosting. Place cake halves on top, standing upward, and “brush” some frosting upwards from the bottom of the halves. This will give the appearance of “feathered” wings.

Colored sugar or edible decorations can be placed on the frosting.

What a fun and delicious way to celebrate May Day!

Spoutwood Farm Center

4255 Pierceville Rd.

Glen Rock, PA 17327

Phone: (717) 235-6610

Website: http://www.spoutwood.com/fairie-festival/

Looking for perfect examples of authentically British Fairie Cakes, go to: http://fabandwicked.co.uk/

Mary Cokenour

Put the Lime in the Coconut and call it Delicious!

I enjoy watching the show "Bones", but for some reason I missed last season's final episode. I know, I know, I could have watched it online, but just never got around to it. This past week I got the chance to watch a rerun of it and at the end of the show, the characters sang Harry Nilsson's classic song "Coconut". For those who don't know the song, where the heck have you been? It's available on YouTube and even the Muppets did their version of the song on The Muppet Show.

It got me to thinking, why not put the lime in the coconut? How would it taste anyway...a weird Pina Colada? I didn't go down the drink route, instead I decided to make cupcakes. A dumb downed version of a vanilla cupcake with lime curd mixed in, topped with a ginger frosting and either sweetened or toasted coconut. Num Yummy!!! is all I can say.

So put the lime in the coconut and the only doctor you'll be calling is the dietitian.

Lime in the Coconut Cupcakes
(with Ginger Frosting)

Ingredients:

2 cups sugar
1 cup butter
3 eggs
¾ cup lime curd
1 tsp vanilla extract
3 cups flour
3 tsp baking powder
¾ cup milk
1 cup shredded, sweetened coconut
1 cup shredded, toasted coconut
¼ cup additional lime curd

Preparation:

Preheat oven to 350F; line muffin tins with cupcake liners.

In a large bowl, cream together sugar and butter until fluffy; beat in one egg at a time, then the lime curd and the vanilla extract.

In another bowl, sift together the flour and baking powder; stir into the creamed mixture. Add the milk and stir until batter is smooth. Use an ice cream scoop to fill the cupcake liners up halfway.

Bake for 20-25 minutes; until toothpick comes out of center cleanly. Remove to wire racks to cool before lightly frosting; put coconut into separate bowls and dip frosted cupcake into one or the other. Spoon a dollop of lime curd into center of each cupcake.

Makes 24-26 cupcakes.

Ginger Frosting

Ingredients:

1/3 cup unsalted butter, softened
3 ½ cups confectioners’ sugar
1 ½ tsp fresh ground ginger or 3 tsp dried ground ginger
½ tsp vanilla extract
2 Tbsp cold milk

Preparation:

In a large bowl, beat the butter and sugar together until fluffy; add in ginger, vanilla extract and milk; continue to beat until smooth and spreadable.

Makes 2 cups.

Mary Cokenour

Bacon - it's "what's for dessert?"

Bacon, whether it is flavored with maple or honey, seasoned with hickory or apple wood, bacon is yummy goodness and ups the anty on taste for anything it is included in, even dessert. That's right, I said bacon for dessert; even I had my doubts about trying out dessert recipes with bacon in it, but I had to try nonetheless. I'd seen bacon cupcakes on a few shows featured on Food Network, and one of the ladies at a local bank told me about a site that had a recipe for candied bacon. Well I couldn't remember the name she had given me, so decided to search the net for recipes, and I cannot believe how many hundreds of bacon dessert recipes I found. Which one to choose was a total mystery, so I printed out a few, compared notes, and came up with my own concoctions.

Now Roy was not happy about the whole experiment thing at all...bacon is bacon and shouldn't be made into candy or cake. He still doesn't like the idea of it all, but he did have to agree that my recipes came out pretty well, and he was impressed at my accomplishment. I likened the taste to French toast in syrup, but without the bread; and it was the perfect garnish for the cupcakes.

Candied Bacon

Ingredients:

1 lb regular bacon
½ cup sugar
1 Tbsp vanilla extract
1 Tbsp ground cinnamon

Preparation:

In a large nonstick skillet, on high heat, cook the bacon until it is browned, but still flexible; drain on paper towels.

Drain grease from skillet, set heat on low; place bacon, in one layer, into skillet. First sprinkle sugar over the bacon, then the vanilla and finally the cinnamon. Let the bacon cook for 10 minutes before turning over and let cook an additional 5 minutes.

Remove the bacon to a wire rack (paper towels under the rack to catch drippings) and let it air cool for 30 minutes before snacking on, or using for garnish on baked goods.

Alternative: instead of ground cinnamon, use ½ Tbsp of ground chipotle powder

Then came the cupcakes, the fat from the bacon gives the cake a moister and richer consistency. The meat of the bacon does cook during the baking process, and it is like a little chewy surprise within the cake...think bacon gummy bear. There is not an overpowering taste of bacon, you know it's there, but it all comes together well.

Chocolate Bacon Cupcakes

Ingredients:

1 1/3 cups all-purpose flour
¼ tsp baking soda
2 tsp baking powder
3/4 cup unsweetened cocoa powder
1/8 tsp salt
3 Tbsp unsalted butter, softened
1 ½ cups sugar
6 egg yolks
1 cup milk
½ lb regular uncooked bacon, chopped

Preparation:

Preheat oven to 350F; line muffin tins with paper liners.

In a large bowl, sift together flour, baking soda and powder, cocoa powder and salt; set aside.

In another bowl, cream together butter and sugar until light and fluffy; beat in the egg yolks one at a time. Mix in half the dry ingredients with half the milk; when well incorporated, repeat with remaining dry ingredients and milk.

Add in the bacon and mix well with spoon, not mixer. Fill each paper liner 2/3 with the batter; bake for 20-25 minutes; check for doneness by inserting toothpick in center; cupcakes are done if it comes out clean. Let cupcakes cool before removing from tins and frosting.

Makes 16 cupcakes.

Alternative: divide batter in half between 2-8 inch cake pans which were sprayed with nonstick baking spray. Bake time will be the same as for the cupcakes.

Topping: Vanilla frosting works best with a garnish of candied bacon.

Vanilla Frosting

Ingredients:

1/3 cup unsalted butter, softened
3 ½ cups confectioners’ sugar
2 tsp vanilla extract
2 Tbsp cold milk

Preparation:

In a large bowl, beat the butter and sugar together until fluffy; add in extract and milk, continue to beat until smooth and spreadable.

Makes enough for 12 - 16 cupcakes depending upon how much is spread on each cupcake. To make enough to cover the top, sides and in-between 2-8 inch cakes, double the recipe.

Mary Cokenour

Crystal's Cakes and Cones

Crystal’s Cakes and Cones

26 W. Center Street

Moab, UT, 84532

(435) 259-9393

Website: http://crystalscakesandcones.com/

Located down the block from the Slickrock Café and across from Pasta Jay’s, this little shop is the perfect place to visit for a treat.   16 flavors of ice cream are offered, and while not homemade, they are cold, sweet and delicious.  I tried the “Coconut Almond” which was creamy, luscious, loaded with bits of chopped almonds, and you could really see the coconut, not just taste it.

Baking is done on premises, and while the cupcakes are a major seller, the cakes are nothing to ignore.  The daily cupcake flavors include: German Chocolate, Red Velvet, Butter, Butter Pecan, Carrot, Chocolate and Vanilla.

The owner, Crystal, is all smiles, as are her staff; tourists and locals enjoy the atmosphere, and most especially, the treats.

So, if you’re just looking for a little snack, a dessert after a meal, or something to cool you off after a day of hiking or sightseeing; check out Crystal’s.

Mary Cokenour