Auld Lang Syne
New Year’s Eve is one of the most celebrated holidays the world over. Culturally there are many traditions surrounding this celebration all of which symbolize renewal while bidding farewell to the problems and concerns of the previous year.
Many cultures rejoice in this annual inauguration by eating foods that are believed to increase ones good fortune. The variety of foods that are thought to be loaded with auspicious nutrients and fruitful content are commonplace and held in common thought to improve the odds that next year will surpass the previous in good fortune. These foods are grapes, greens, fish, pork, legumes, and cakes.
Consuming 12 grapes one for each month will give you a monthly forecast of your year to come. If a grape is sour you can expect a sour month. Cooked greens resemble money folded in your pocket. Eating fish symbolizes the endless abundance of the sea. Pork symbolizes progress and its fat content further implies wealth and prosperity. The small coin like shape of legumes is symbolic of money and wealth that swells during cooking, while round, ring-like pastries symbolize continuance and further financial success.
It is also believed that some foods should be avoided as they may impede your absorption of dietary supplemented success. Consuming winged creatures on New Years could cause your success and money to fly away, even winged non-flyers like chickens should be avoided as they are associated with regrets and repentances. Lobsters are also to be avoided as they travel backwards leading to set backs and stumbling blocks in the year ahead.
This New Year’s if you are choosing to cook a menu of foods infused with luck, money and success or something without confined thinking I suggest preparing this make ahead dessert that is truly luxurious and will guarantee a Happy Belly. Please support our local dairy farms by using cream from the Kawartha Dairy Company.
Chocolate Chai Ganache Tart
For the crust
1 1/2 cups Oreo cookie crumbs
1/4 cup butter at room temperature
3 tbsp. granulated sugar
Combine crumbs, butter, and sugar in a mixing bowl. Press the crust mixture firmly and evenly into a 9 inch pie or tart pan. Bake in a 375 °f oven for 10 minutes. Cool on a rack before filling.
For the filling
12 oz. bittersweet dark chocolate chopped
1 tbsp. butter
1 ¾ cups 35% whipping cream
3 tea bags Chai flavored
Place the chocolate and butter into a medium sized bowl. In a medium sized sauce pan empty the contents of the tea bags and with the cream. Bring it to a gentle simmer over low-medium heat and allow the Chai tea to infuse itself into the cream.
Immediately pour the hot chai scented cream mixture through a fine meshed sieve into the bowl of chocolate, discarding the spent tea. Allow the cream and chocolate to stand for about 3-5 minutes, and then stir the mixture with a wooden spoon until the chocolate is melted and the mixture is smooth and shiny. Pour the chocolate mixture into the cooled crust. Refrigerate for at least four hours before serving. Serve with fresh berries and whipped cream.
Cooking note: This recipe will not work with milk chocolate or white chocolate.
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