Drink of the Maya

To make the spicy chocolate drink enjoyed by the Maya some 1500 years ago, start from scratch:

1. Scoop cacao seeds out of their fleshy pods.
2. Pile the seeds in baskets or under leaves and let them ferment for about a week.
3. Clean the seeds, then lay them in the sun to dry.
4. Roast the seeds over an open fire.
5. Remove the shells and crush the meaty seed on a stone table to create a soft paste.
6. Add water, cornmeal, honey or chili peppers.

Forget those powdered mixes.  This is the real thing – rich and smooth, chocolate at its best.

6 ounces dark milk chocolate, finely chopped
1 1/3 cup milk
2/3 cup heavy cream
1 tablespoon granulated sugar (or to taste)
2 teaspoons instant coffee
1 tablespoon pure vanilla

Melt chocolate in a medium, heatproof bowl over hot water. Stir often, until almost smooth. Remove from heat and whisk until completely smooth.
In a small, heavy-bottomed saucepan, combine milk, cream and sugar. Warm over low heat, stirring often, just to simmer. Quickly stir in coffee to dissolve, and remove from heat.

Add a small amount of the hot liquid to the melted chocolate, whisking in well until smooth. (If the chocolate “seizes” and refuses to smooth out, try adding a bit more liquid.) Very gradually add the remaining hot liquid, whisking until smooth after each addition. Scrape the bowl occasionally with a rubber spatula.  If necessary, return to pot and reheat over low heat, stirring often, until very hot.  Stir in vanilla and serve at once.

Makes 2 to 3 servings.

Turkey Mole

There are many recipes for mole (pronounced MOH-lay). Here’s a simple version.

1 turkey breast and wing
1 ½ teaspoons salt
2 medium onions, chopped
Bacon fat or oil
2 cloves garlic
2 Tablespoons chili powder
1 small dried hot red chili, seeded and chopped
1 cup ground nuts (almonds, walnuts, peanuts or cashews)
1 ounce bitter chocolate

Cut the turkey into several pieces. Place in a large pot, add water to cover, and bring to a boil. Add the salt and simmer for 30 minutes.

While the turkey is simmering, brown the onion in bacon fat or oil. Add to the pot, along with garlic, chili powder, dried chili, nuts and chocolate. Cover and simmer until turkey is tender and the sauce is well blended and thickened.

Correct seasoning to taste. Serve with rice or polenta and a cucumber salad.

Serves 4.

Tunnel of Fudge Cake

(Reprinted with permission from the book "Bundt Cake Bliss," by Susanna Short; Minnesota Historical Society Press, 2007)

Probably the most famous Bundt cake ever made. It won a $5,000 prize in the 1966 Pillsbury Bakeoff and almost single handedly started the Bundt craze.

Heat oven to 350°F. Prepare a 12-cup Bundt pan using butter and flour or Baker’s Joy and set aside.

Combine flour and cocoa powder and set aside. In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add 2 cups confectioners’ sugar and mix until thoroughly incorporated. Stir in flour mixture by hand until well blended. Gently stir in the nuts. Spoon the rather thick batter into the prepared pan.

Bake for 45 to 50 minutes or until the top is set and edges are beginning to pull away from sides of pan (don’t use the toothpick method to test the cake.) Cool upright in pan on wire rack for 1 ½ hours to allow the fudge to set. Invert onto serving plate to cool thoroughly.

To make glaze, combine confectioners’ sugar and cocoa powder with 4 tablespoons of milk or half-and-half. Mix thoroughly and add only enough milk to create a smooth, but pourable glaze. Spoon or brush the glaze over the top of the cake, allowing some to run down the sides.

Serves 10 to 12

As American as baseball and apple pie.

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (one 12-ounce package) chocolate chips
1 cup chopped nuts

Preheat oven to 375° F.
Combine flour, baking soda, and salt in a small bowl.

In a larger bowl, beat the butter, granulated sugar, brown sugar and vanilla extract until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in the flour mixture.  Stir in chocolate chips and nuts.

Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown.

Cool on baking sheets for 2 minutes. Then remove to wire racks and cool completely.

Makes about 5 dozen cookies.

[From: Chocolate: The Exhibition at the Minnesota History Center. "Chocolate" and its national tour were developed by The Field Museum, Chicago. This project was supported, in part, by the National Science Foundation.]