05 June 2012

chocolate for emperors (or their minions)

Call the roller of big cigars,
The muscular one, and bid him whip
In kitchen cups concupiscent curds.
Let the wenches dawdle in such dress
As they are used to wear, and let the boys
Bring flowers in last month's newspapers.
Let be be finale of seem.
The only emperor is the emperor of ice-cream.

Take from the dresser of deal,
Lacking the three glass knobs, that sheet
On which she embroidered fantails once
And spread it so as to cover her face.
If her horny feet protrude, they come
To show how cold she is, and dumb.
Let the lamp affix its beam.
The only emperor is the emperor of ice-cream.

-"The Emperor of Ice-Cream" by Wallace Stevens


Homemade Fudge Sauce
{image credit: dwoodward20}
I don't know what even half of this poem means. My study of English literature has thus far failed to give me a key to understanding Stevens. Yet I thoroughly enjoy the image of wenches dawdling round an ice cream truck, and if there were an emperor of ice cream, I'd likely pay him homage.

Another recipe resurrected from the archives; this chocolate sauce plays well with strawberries, cream puffs, whipped cream, and ice cream sundaes.

(Note how often the word "cream" appears in that sentence. Butterfat in its various forms-- heavy cream, cream cheese, sour cream, yogurt, butter, not to mention cheese-- is a must-have for most of our favorite meals. Butter: it's what's for dinner. I don't know what I will do if one of us turns up lactose intolerant.)

Alternatively, you can pour this sauce into a jar and let it thicken, as it cools, into a decadent fudge. Then eat it with a spoon. Win.


Chocolate Fudge Sauce

1/2 cup butter
1 cup heavy cream
1 cup granulated sugar
1 cup unsweetened cocoa powder, sifted

1) Melt butter and cream together in small saucepan over medium heat.
2) Stir in sugar until completely dissolved.
3) Whisk in cocoa gradually, until there are no lumps.
4) Bring to low boil, stirring all the while to prevent scorching. Reduce heat to low and cook for about ten minutes, stirring frequently, until glossy;  let cool slightly and serve. Refrigerate or freeze any leftovers.

Shared on Simple Lives Thursday.

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