I'm picky when it comes to rain. I like it in doses. I don't want days and days of rain, but I do like the occasional rain-filled afternoon.
Rainy days make me think of naps beneath the Mickey Mouse twin-size quilt I used in my college dorm. Rainy days make me want to sit at my desk and write while periodically staring out the window, listening to the pitter-patter against the panes, staring at the rivulets running down the window.
Chapter 6 in The Baker's Man is titled Dark and Stormy Ganache. In Mystic Water, a storm is coming, both outside Anna's bakery and inside her heart.
I love ganache. It's got to be one of the easiest dessert accessories to make. It's also versatile. It can stream like hot fudge, drizzle like a glaze, or harden into a shell. This dark chocolate ganache is accentuated with lime zest and fresh ginger to mimic the Dark and Stormy cocktail.
I couldn't resist making not only mini bundt cakes, but also critter-shaped cakes (butterflies, ladybugs, and bees) just so I could pour the ganache on a variety of treats.
Dark and Stormy Ganache
Yields: approximately 2 cups
Difficulty Level: Super easy
Ingredients
9 oz dark chocolate pieces, finely chopped
1 c heavy cream
1 tsp ginger (fresh or ground)
1 tsp lime zest
1 tbsp rum (dark or light)
How to Make
- Heat heavy cream over medium-heat until just before boiling. While cream is heating, add dark chocolate pieces to a glass bowl.
- Just before cream boils, pour over chocolate pieces. Let sit for one minute.
- Carefully whisk cream and chocolate until completely blended.
- Add rum. Whisk until combined.
- Add ginger and lime zest. Whisk until combined. Serve immediately.
The Baker's Man can be purchased in paperback or for the Kindle from Amazon and for the NOOK through Barnes & Noble.
Chapter 1: Peanut Brittle
Chapter 2: Rum Cake
Chapter 3: Morning Glory Muffins
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