Ah They're Whipping...

In January of 2011, Rob and I began a "Boardgame Bonanza" which was a year-long, multiple game boardgame challenge. Last weekend, Rob won the bonanza and his prize was that he got to choose the meal for last night and I had to make it. After putting some thought into it and going through some old cooking magazines he chose the following menu:

Appetizer - Pineapple wrapped in bacon
Entree - Potato and corn chowder and stilton burgers (both recipes from the September 2009 Cooking Light)
Dessert - Black forest cake


The appetizer is something I've made a few times, it was a recipe from my bridal shower (thanks Kristen!). One of the first things I ever baked for Rob way back in 2003 or 2004, was a black forest cake with the help of my mom, so this was my first attempt alone. I had never made a chowder before so I thought that would be a challenge but was evened out by the burgers, which I didn't think would be too hard. I took the week to do some preparation. After reading over the recipes, doing some research, a trip to Trader Joes, the liquor store, the local butcher and two different grocery stores - I had everything I needed and I spent almost the entire day in the kitchen (with a break to take Matthew for a walk on an unseasonably warm January day). Everything came out EXCEPTIONAL and I'm happy to share three new recipes!


Corn and Potato Chowder - modified from Grilled Corn and Potato Chowder
Note: the modifications I made were mainly because we don't have a grill. I look forward to trying out the original recipe someday when we have a grill.


1 pound small red potatoes, quartered
2 teaspoons salt
3 tablespoons softened butter or butterspread, divided
1 bag of frozen corn (I used sweet yellow and white)
sprinkle of grill seasoning (we had Mesquite)
3/4 cup finely chopped onion
1/8 teaspoon ground red pepper
3 cups 2% reduced-fat milk (I used fat free and it was still very good and creamy)
1/2 cup half-and-half
2 thyme sprigs
3 tablespoons finely chopped chives
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper

Corn and Potato Chowder 

Place potatoes and 2 teaspoons salt in a saucepan; cover with water. Bring to a boil; cook 2 minutes. Remove from heat. Let potatoes stand in hot water 5 minutes. Drain; cut into 1/4-inch cubes. Return pan to stovetop and saute corn with a tablespoon of butter or butterspread for approximately 3 minutes. Add potatoes and grill seasoning to pan. Remove one cup of corn kernels and place in a food processor and process until smooth. Remove potatoes and corn from pan and set aside. Melt remaining 2 tablespoons butter over medium-high heat. Add onion; sauté 3 minutes, stirring occasionally. Add remaining 1 teaspoon salt and red pepper; cook for 30 seconds, stirring frequently. Stir in potatoes, remaining corn kernels, pureed corn, milk, half-and-half, and thyme sprigs; bring to a simmer. Reduce heat; simmer 20 minutes, stirring occasionally. Discard thyme sprigs. Stir in chives and remaining ingredients.


This came out so fantastic and there was enough leftover that I froze it and it should be enough for two dinner portions! Another great feature of this recipe is that I used the same large pot for all steps so it was less dishes :)

Stilton Burgers

Stilton Burgers - modified from Stilton Burgers  
2 teaspoons olive oil 
1 medium onion – sliced 
1/4 teaspoon salt, divided
3/4 pound ground porterhouse
2 tablespoons grated onion
2 tablespoons Worcestershire sauce
1/8 teaspoon ground black pepper
2 garlic cloves, minced
1/4 cup crumbled Stilton cheese
2 Keiser rolls
Sliced tomato
Green leaf lettuce

Heat a small skillet over medium heat. Add oil to pan. Add sliced onion and 1/8 teaspoon salt; cook 18 minutes or until golden, stirring occasionally. Combine 1/8 teaspoon salt, beef, grated onion, Worcestershire sauce, black pepper and garlic. Mix together and form two patties. Grill or broil burgers until desired doneness. (I broiled 5 minutes on each side). Top each patty with 1 tablespoon cheese during last 2 minutes of cooking. Top burgers with sliced onions, tomato and lettuce on a Keiser roll. 

AH-MAZING! This was honestly a restaurant quality burger. I went to the butcher and asked for his advice, he sold me the porterhouse and the keiser rolls and it was an awesome suggestion. I went to Trader Joes to get the stilton cheese. Again, these would be wonderful on an actual grill - hopefully someday we will have one :)

And for the grand finale...

Black Forest Cake - modified from a few different recipes (including some help from Joy of Cooking) - but I wanted to make one as similar as I could to the one my mom and I made back in the day so I made some adjustments, and all together - everything tasted PERFECT!

Final Product

Black Forest Cake  

2 1/8 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
1/4 cup kirsh (cherry brandy)
½ cup sugar
½ cup water
1 can pitted sour cherries
½ pound fresh cherries
3 cups heavy whipping cream
1/3 cup confectioners' sugar
Maraschino cherries
Chocolate shavings or chocolate chips

Preheat oven to 350 degrees. Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper (optional…I did not and it was fine). In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.

Heat water and sugar until sugar evaporates and let cool, add in kirsch. 

Split each cake layer horizontally in half. Place one cake layer on cake plate. Brush with kirsch syrup. Spread with 1 cup frosting; top with 1/3 of the cherries. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer; repeat layers of frosting and cherry topping and add on fourth layer. Frost sides and top of cake, pipe around the edges on the top. Use maraschino cherries and chocolate to decorate top. Refrigerate until ready to serve. ENJOY!

With Rob's piece taken out

All in all, one of the best meals I've made - ever. Congratulations to Rob on his 2011 victory! After dinner, we kicked off the 2012 bonanza - and I won both games. I think it was karma, after slaving away all day, I deserved the wins :) 

Today's post title comes from a Pearl Jam song that was I was singing as making the whipped cream. I didn't realize that Rob had paid attention, but later posted a Facebook status about it.