EatInEatOut Holiday 2014 - Page 68

Cocoa Dumplings with Bourbon Maple Sauce BY GABRIEL CABRERA DUMPLINGS 1-1/2 cups all purpose flour, sifted 2 tsp baking powder, sifted 3 Tbsp Dutch cocoa powder 1/4 cup brown sugar 1 tsp vanilla extract 100g cold non-salted butter, chopped (about 7 Tbsp) 1/3 cup + 2 Tbsp milk BOURBON MAPLE SAUCE 3 Tbsp non-salted butter 1 cup water 1/4 cup maple syrup 1/4 cup bourbon 1/2 cup brown sugar Preheat the oven at 350ºF. Start making the bourbon maple sauce by combining the butter, water, maple syrup and brown sugar in a pot. Heat until it comes to a boil, turn off the heat, add the bourbon and set aside. In a mixing bowl combine flour, cocoa, sugar and vanilla. Add cold butter, and using a dough cutter or a couple forks start breaking down the butter combining it with the dry ingredients until it looks like coarse meal. At this point start slowly adding the 1/4 cup of milk – mix should come together and the dough should not be sticky. If it’s too dry to come together, add the extra tablespoons of milk (or as much as needed). Get a 9 inch pan or baking mould and pour the bourbon maple mix, then spoon the dough in little dumpling shapes into it. FIY: it’ll look super weird and wet, don’t worry, it’ll be ok. Once you scoop all the dough into the liquid, place the whole thing in the oven and bake for 25-30 min until the dumplings have a crusty top and they are cooked through. Remove from the oven and let it rest for a few minutes. Note: The dumplings will be “wet” on the bottom, but that’s the sauce. If the middle and top are cooked then it’s fine. Don’t let it dry completely or you won’t have any sauce left. To serve, simply dust with icing sugar and scoop some of the chunks into a plate, pour some heavy cream on them and enjoy. 68 WWW.EATINEATOUT.CA