> As I told Shawn - it wasn't all that great. But better than the sister
> shi .... p - Black Label.

As Jim notes, most of those brews are almost
interchangeable. Some have so many adjuncts
you can taste them, mostly by a brighter 
acetoney aspect, which I always took to mean
that it was less dense, which it is but not
by much.

> Inflation must have taken over between when I first heard the mink coat
> joke and when you first heard it. When I first was told the tale the $$$
> was the same quarter as of Mabel fame.   Bv)=

Mexican Turtle Chocolate Mink
categories: contest, dessert, rich
servings: 2

2 Tb unsalted butter, cut into pieces
- plus additional for greasing ramekins
3 oz bittersweet chocolate, chopped
1 lg egg, separated
1 pn salt
1/8 ts ground cinnamon
1 Tb sugar
5 Tb plus 1/4 c cajeta (Mexican caramel)
4 Tb toasted chopped pecans

Put oven rack in middle position and preheat oven to 
350F. Butter 2 oven-safe bowls or ramekins.

Melt chocolate and butter in heavy saucepan over very 
low heat, stirring until smooth. Remove bowl from heat 
and cool, stirring occasionally, 5 min. Whisk in egg 
yolk, salt, and cinnamon until combined. Beat egg white 
in a bowl with an electric mixer at medium-high speed 
until it holds soft peaks. Gradually add sugar, beating, 
and continue to beat until white just holds stiff, 
glossy peaks. Whisk 1/4 the white into chocolate mixture 
to lighten, then fold remaining white gently but thoroughly.

Divide batter between bowls or ramekins. Cover each bowl 
with small squares of foil and crimp foil tightly around 
rim. Place a baking dish in oven and pour hot water into 
dish. Carefully place ramekins into baking dish. Make 
sure foil is above water. Bake until puddings are set, 
about 30 min. The desserts will be slightly gooey.

Transfer bowls to a rack and cool puddings, uncovered, 
1 hr. Just before serving, unmold puddings into serving 
bowls or onto a plate. First, unmold desserts by taking 
a knife and running it along the edge of the ramekin. 
Second, place ramekins into a bowl with hot water for 
15 sec. Turn ramekin upside down and tap bottom. Top 
each pudding serving with 2 Tb of cajeta and 2 Tb 
chopped pecans that have been toasted. 

M's note: You'll note that only part of the cajeta is 
used, which is fine.

Megan Gill-Kopp, Gourmet 9/2005

> ... "Don't let it end like this. Tell them I said something." -- Pancho Villa

Which takes a certain amount of wit in itself.