Chocolate Martini Cookies & (separately) Dried Cherries/Port Sauce
Posted by Celine on March 16, 2008
forgive the simplicity of the layout on this pic, I’m feeling under the weather.
also: hello, alcoholic beverages one-track-minded person! funny that I love alcohol so much in food, yet never drink anything stronger than beer, if even that.
while I’m on the subject of alcohol, you just have to give a try to this sauce [without the meat part of it, no duh] because it’s just that awesome. no pic of it yet, sorry.
I will repost the (slightly adapted) recipe at the bottom of this post so that you don’t even have to endure what meat’s normally used with the original recipe. I threw in a can of black beans and about 1 1/2 cup thinly chopped baby carrots to it, and serve it with steamed potatoes, or pasta, or rice. or whatever.
but first, the sweet things:
Chocolate Martini Cookies
makes 9 cookies…
1/2 cup sugar in the raw
4 T margarine
1/2 t pure vanilla extract
1/2 t pure chocolate extract
2 T unsweetened cocoa powder topped with all-purpose flour to make 1 cup [spooned, not scooped]
2 more T cocoa powder
1 t Ener-g egg replacer [no water added!]
1/4 t sea salt
1/2 t baking powder
2 T vodka (+ 2 more T for the icing)
at least 1 cup icing/powdered sugar for the icing
preheat oven to 350F, line baking sheet with Silpat or parchment paper.
cream together margarine and sugar in the raw. add extracts, stir some more.
whisk together flour, cocoa powder, egg replacer, salt, baking powder in a large bowl.
throw dry ingredients into wet ingredients bowl, combine well. add vodka until dough sticks together when pinched. if it is still too dry, add more vodka but don’t go overboard!
grab about 2 T at a time of dough, to make 9 cookies. flatten dough as the cookies don’t spread at all while baking.
bake for 13-15 minutes. let rest on the baking sheet for a couple of minutes before removing, or until firm. let cool completely before icing.
for the icing:
stir icing/powdered sugar and extra 2 T of vodka together until the icing is firm enough not too be too liquid and sticks to the back of your spoon.
Dried Cherries and Port Sauce
2 t extra virgin olive oil
1/3 cup chopped shallots
3/4 cup Port
1/2 cup vegetable broth
1/2 cup dried tart cherries
3 T unsweetened cherry spread
1 T red balsamic vinegar
1/4 t ground cardamom
pinch coarse sea salt
ground white pepper, to taste
Heat oil in heavy medium nonstick skillet over medium-high heat.
Add shallots to skillet; sauté 1 minute. Add Port, broth, dried cherries, cherry spread, vinegar, and cardamom; boil until cherries are plump and liquid is syrupy, about 6 minutes. Season with salt and pepper.
March 16, 2008 at 5:43 pm
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March 16, 2008 at 6:38 pm
Aw, sorry to hear you’re not feeling well, Celine! Get well soon!
And daaaamn that is a fine cookie. I’m like you, I don’t drink alcohol but I’m happy to eat it! The other day when we passed a liquor store, I commented that I should go in and get some tequila, everyone in the car was rather surprised: “Why are YOU wanting tequila?” Me: “Obviously…for cupcakes.”
March 16, 2008 at 9:06 pm
I love that you love alcohol in baked goods! Creme de Cacao was my secret weapon for everything chocolate for almost a year. :)
March 16, 2008 at 9:25 pm
Hope you feel better!! Those cookies I’m sure will help…
March 16, 2008 at 9:28 pm
These sound great! For a second I thought there was no flour, I need to read closer =). Think you can use black bean puree as a butter replacement in cookies too? You didn’t seem to be such a fan of the original BBB but you were of the carob-adapted ones. By the way, I’ll be making those soon for sure - perhaps a peanut butter variety.
- The Peanut Butter Boy
March 17, 2008 at 11:04 am
Ash: tequila goodness! I have yet to try one of these babies.
Nick: that sounds like a great idea, to go and try to add black bean puree to cookies. let me know if that turns out for you?
Jes: I’m too cheap for Creme de Cacao! shame on me? :p
Noodle Girl: thank you! can’t say today’s better yet. a week or so and I might be back on my stinky feet. ha! I hope you are well…
March 17, 2008 at 8:13 pm
gorgeous
March 17, 2008 at 11:25 pm
i love the simple picture. i also love that the recipe makes 9 cookies - just enough for a couple of people for a couple of days.
March 18, 2008 at 5:27 am
As always, your cookies (or in this case, cookie) look great! Very tempting recipe. I never realized there was a chocolate extract ?! Have to be on the look-out for it.
The port and cherry sauce sounds wonderful, I can understand why you would like it. Bet it would be great over a “tofu steak”.
March 18, 2008 at 1:44 pm
Hope you feel better soon, but if you ask me, that picture still looks pretty damn amazing!
March 18, 2008 at 5:20 pm
Oh Celine, feel better soon! The layout of that picture is great, by the way. You know, I need to grab trough my screen and reach for that cookie right now. Ouch!
P. recently remarked that “the whole bottle” of rum in our kitchen had disappeared although both of us never drink rum. Rum is my main ingredient when it comes to baking.
March 19, 2008 at 6:26 pm
Feel better! Maybe the alcohol in the pastries will kill bacteria. I know what you mean about it in pastries btw–I am by no means a drinker but love the taste of a moist beer cake or a good baba rum. And bananas foster!