Creamy, chocolaty, and frozen. What could be better? The rich, full-bodied, dark heft of cocoa powder works really well in a frozen state. To me it tastes more like chocolate than melted chocolate itself (go figure). The evaporated milk makes this very much like fudge on a stick.
To most of the country, coleslaw is crisp and sharp, but down south it's sometimes so soft and sweet it might be dessert.
Accompany grilled and roasted foods with this sweet and savory jam. Try it with fresh cheeses on crackers, or in sandwiches. Crusty browned tuna and other robust fish, or red meats are naturals with it, as are grilled greens. Taking your time in sauteing turns the onions sweet. Taste as you cook to judge amounts of vinegar and if sugar is needed. Seasoning options include chile, herbs, greek olives, capers, or anchovy. Experiment. Do use organic ingredients if possible.
Ingredients
Tasting of hazelnuts with a hint of tang, creme fraiche is France's favorite form of cream for cooking. With more body and complex flavors than fresh sweet cream, creme fraiche is a thick, rich, custard of a cream. It thickens without curdling, a little goes a long way in fast pan sauces, and blended with fresh herbs and a dash of fresh lemon, creme fraiche is splendid over seafoods and poultry. Dollop it over fresh fruit, or whip and lightly sweeten to frost or fill cakes. This is a home version that comes close to the real thing.
Little thin potato pancakes are done on a flat griddle and served with butter, sugar and cinnamon. You roll them up like a cigar and eat them warm.
Raspberry Coconut Popsicles
This is the best jam to start with as it doesn't need any testing or temperature-taking or indeed anything much: you just put the fruit and sugar, separately, into the oven and then, on mixing together, you've made your jam. As you'd expect, it is intensely fresh-tasting, and indeed will spoil if you don't keep it in the refrigerator. It's the best jam to use, with sweet fresh cream, to sandwich a vanilla-scented, tender-crumbed Victoria sponge.
This is simply the easiest and quickest way to create something that borders on amazing. Try this once and you'll be making your own cheese every week.