Epicurean Charlotte

Food & Wine Magazine


January/February Recipes

Spread New Year's Cheer (and Chow!)

Buffalo Chicken Dip
courtesy Family Features

• 2 c shredded cooked chicken
• 1 package cream cheese, 8 oz., softened
• ½  c Frank’s RedHot Original Cayenne Pepper Sauce or Buffalo Wings Sauce
• ½ c ranch dressing
• ½ c crumbled bleu cheese
• green onions, chopped (optional)

Heat oven to 350°F. In a shallow, 1-quart baking dish, combine all ingredients. Bake 20 minutes or until mixture is heated through. Stir and garnish with chopped green onions, if desired. Serve with tortilla chips, crackers, or vegetables.

Guilt Free Dark Chocolate Cake
head pastry chef Ellen de Jager-Smith  • Michelin-starred Band of Bohemia

• 3½ oz ground almonds
• 1½ oz cocoa powder
• 1 tsp baking soda
• 3 eggs
• 5 oz maple syrup
• 7 oz almond milk
• 7 oz pitted dates
• 2 oz grated courgette
• 7 oz olive oil
• 5½ oz dark chocolate

Sieve all of the dry ingredients together. Whisk the eggs and add the maple syrup. Blend the almond milk, dates, grated courgettes, and olive oil together. Melt the dark chocolate. Add the dry ingredients to egg mixture to create a smooth batter. Fold the almond milk mixture carefully into the batter and pour in the dark chocolate. Preheat the oven to 325°F, and pour the mixture into a lined tin. Bake for 15 to 20 minutes for cupcakes and 40 to 50 minutes for a cake.

chocolate, avocado, and date icing

• 2 avocados
• 9 oz dates
• ½ oz cocoa powder
• 2 oz maple syrup
• 12 oz almond milk
• pinch salt
• 14 oz dark chocolate, melted

Blend everything except the dark chocolate in a food processor. Add the dark chocolate carefully while blending. Decorate as you please with raspberries, whipped topping, etc.