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WHO WULD EVER THINK OF
MAKING A CAKE USING CHOCOLATE
AND SAUERKRAUT?
IT'S HARD TO IMAGINE.
BUT TODAY WE'RE GOING TO GIVE IT
A TRY.
LOCAL FOODIE STEPHEN FRIES IS
HERE TO SHARE THAT RECIPE.
CORRECT?
YES, IT COMES FROM A BOOK
CALLED THE GREAT AMERICAN
CHOCOLATE CONTEST COOKBOOK WHERE
THESE WINNERS HAVE WON USING
CHOCOLATE, AND THIS ONE JUST
CAUGHT MY I. A WOMAN FROM OHIO
USED SAUERKRAUT AND BEER IN THIS
RECIPE, AND IT'S DELICIOUS.
YOU'LL NEVER KNOW THAT IT'S IN
THERE.
BECAUSE SAUERKRAUT AND BEER
USUALLY GOES WELL WITH HOT DOGS
AND THAT IT, BUT WE'RE MAKING
YEAH, WE ARE.
I'M GOING TO ASK YOU TO HOP THAT
UERKRAUT THAT'S RINSED AND
DRAINED.
WAS THIS FROM A BAG?
THAT COMES FROM A CAN.
WHILE YOU'RE DOING THAT, I'M
GOING TO FINISH CREAMING THE ONE
STIG OF BUTTER.
THIS IS A GREAT TOOL, BY THE
WAY.
YEAH, THAT WAS BROUGHT BACK
CRUISE.
OH, HEAPPED.
-- HANDY.
AND I'M GOING TO ADD ONE EGG
AT A TIME TO THIS, AND THEN
WE'RE GOING TO ADD THE RET OF
THE INGREDIENTS.
BUT WHILE WE'RE DOING THAT, A
ON.
YES, YOU ALWAYS HAVE AN
EXCITING LIFE, STEPHEN, TELL US.
THE FINAL WALKING TOUR OF THE
ASON ON DECEMBER 8, THAT'S THE
HOLIDAY VERSION.
AT ATEWAY COMMUNITY COLLEGE
WHERE I'M ON THE FACULTY, WE
HAVE OUR MAJOR FUNDRAISER FOR
THE FOUNDAON COMING UP ON
NOVEMBER 17.
AND WE HAVE A GREAT SILENT
AUCTION,AND PEOPLE CAN ACTUALLY
BID AT THE AUCTION GOING TO
BIDDING FOR GOOD.COM/GATEWAY.
AND ONE OF THE PREMIER ITEMS IS
DINNER FOR EIGHT SERVED IN OUR
RESTAURANT AT THE COLLEGE.
PREPARED BY ONE OF THE TOP CHEFS
IN NEW HAVEN.
AND IT'S GOING TO BE PAIRED WITH
WINE, AND THAT'S ONE OF THE
WONDERFUL ITEMS.
PEOPLE WANT MORE INFORMATION ON
203-285-2617.
IS THIS THE FIRST FUNDRAISER
AT THE COLLEGE?
NO, THE FIRST ONE BEING HELD
IN THECOLLEGE.
THE EVENT, THE HALL OF FAME, HAS
BEEN GOING ON FOR MANY YEARS.
THEN WE ALSO HAVE CAFE VINCENZO,
WHICH IS OPEN TO THE PUBLIC
THESE ARE STUDENTS IN OUR CULL
CULL -- CULINARY ARTS AND FOOD
SERVICE PROGRAM DOING THAT.
ALSO HAVE A COUPLE OF COLUMNS
I'M WORKING ON.
ONE IS THE GIFTS FOR FOODIES,
FOR THOSE PEOPLE LOOKING FOR
GIFTS FOR FOODIE FRENDS.
SO THAT WILL BE COMING OUT.
AND LOTS OF STUFF GOING ON.
YOU HAVE A TRIP PLANNED TOO,
RIGHT?
YEAH, I HAVE A TRIP PLANNED
TO DO MY HIDDEN GEMS OF FLORIDA
STORY, WICH WILL BE COMING OUT
UP HERE.
VERY NICE.
WHAT I'M GOING TO DO NOW IS
TAKE THE COCOA, AND YOU'RE DOING
A GOOD JOB WITH THT.
THANK YOU, I'M REALLY
CHOPPING IT UP HERE.
SALT.
BAKING POWDER.
AND WE'RE GOING TO MIX THAT ALL
UP OVER HERE.
AND WE DON'T HAVE TIME, BUT
YOU MADE THE FROSTING.
YES, FOUR INGREDIENTS.
IT HAS CHOCOLATE CHIPS, BUTTER,
SOUR CREAM AND CONFECTIONER'S
SUGARMENT THAT RECIPE WILL BE UP
ON THE WEBSITE.
WHAT WE'RE GOING TO DO IS WE'RE
GOING TO ALTERNATE ONE CUP OF
DARK BEER WITH THE DR
INGREDIENTS, WHICH IS THE FLOUR,
THE COCOA, THE BAKING POWDER AND
THE SALT.
AND WE'RE GOING TO ADD A LITTLE
BIT OF THIS, AND THEN WE'RE
GOING TO ADD YOUR --
MY SOUR CREAM *** WHICH I
HERE.
YS, EXACTLY.
SO WE'RE GOING TO PUT A LITTLE
BIT OF THE DRY INGREDIENTS IN
HERE, AND THEN WE'RE GOING TO
TAKE A LITTLE BEER, ALTERNATING
IT.
AND IF YOU WANT TO POUR THAT IN
THERE FOR ME, THAT'S GREAT.
NOT YET.
WE'RE GOING TO TAKE THAT.
SURE.
MY COLUMN THAT'S COMING OUT THIS
COMING WEEK IS ACTUALLY FROM
SOME OF MY READERS, THEY SENT ME
IN THEIR RECIPES, USING MUPG AND
APPLES.
BY THE WAY, IF VIEWERS WANT TO
GET A RECIPE FROM A RESTAURANT
THAT THEY WANT TO CREATE AT
HOME, THEY CAN CONTACT ME.
GREAT.
AND WE WILL TRY TO SLEUTH OUT
THAT RECIPE.
THAT'S A LOT OF FUN TOO.
HOW DOES THAT WORK?
YOU MUST HAVE TO GO, TASTE THE
EXPERTISE?
NO, JUST GO TO THE CHEF AND
TELL THEM THAT THE PERON WROTE
FOR A RECIPE THAT THEY ATE AT
THE RESTAURANT, AND WANT TO MAKE
IT AT HOME.
AND THE COME AND DO A PHOTO
VERY NICE.
HOME.
AND MOS PEOPLE PROBABLY DON'T
MAKE IT AT HOME ANYWAY.
BUT IT'S FUN.
SHOULD I PUT MORE IN HERE?
YEAH, PUT SOME MORE IN HERE,
AND I'M GOING TO AD A LITTLE
BIT OF VANILLA EXTRACT, IF YOU
WANT TO OPEN THAT BOTTLE.
YOU TRAVEL WITH THIS, YOU
I DO.
VERY EASY TO AKE.
JUST PUT A SPLASH OF THAT IN
THERE, NOT TOO MUCH.
ABOUT A TABLESPOON.
AND THEN --
HOW'S THAT?
PERFECT.
AND ONE THING THAT I DON'T HAVE
IN THE RECIPE BUT I ALWAYS USE
IS CHOCOLATE EXTRACT, SO PUT A
OOH!
DOES THAT SMELL GREAT?
SURE DOES.
SURE.
ALL RIGHT.
A THEN YOU'RE GOING TO PUT
THAT INTO A BAKING PAN THAT'S
GREASED, AND DEPENDIN UPON YOUR
OVEN, ABOUT 45 MINUTES.
KEEP TESTING, MAKE SURE THE
TOOTHPICK COMES OUT CLEAN THAT
OLD WAY OF CHECKING TO SEE IF A
CAKE IS DONE.
AND FROST IT WITH THE WONDERFUL
SOUR CREAM FROSTING.
AND WE'RE GOING TO TASTE THAT A
LITTLE BIT LATER ON.
I WANT TO ASK YO, CAN YOU
TASTE THE SAUERKRAUT?
NO, YOU REALLY CAN'T TASTE
NO.
YOU CAN'T TASTE THE SAUERKRAUT,
BECAUSE I'VE DRAINED I AND
RINSED IT QUITE W. AND IF YOU DO
PICK UP -- WE'RE GOING TO PUT
THAT IN THERE NOW.
OKAY.
WE'LL PUT THE SAUERKRAUT IN
HERE.
COCONUT.
IT DOESN'T TASTE LIKE COCONUT,
BUT TO GIVE YOU A IDEA.
I WOULD LIKE TO TELL PEOPLE
IT'S SAUERKRAUT.
ESPECIALLY IF THEY DON'T LIKE
SAUERKRAUT.
YOU'RE NOT GOING TO BELIEVE THIS
RECIPE.
WE'LL FINISH THAT UP, ALL THE
RECIPES WILL BE ON WTNH DONE,
JUST CLICK ON STYLE.
THANKS SO MUCH FOR BEING HERE.
MY PLEASURE.
NEXT, STRONG AND BEAUTIFUL
ARE FEATURED UP IN THE