Dark Chocolate Sorbet...

I really don't like Mondays, but today it seems I'm completely justified in feeling this way. According to the experts, February is the bluest month of the year, when the sky is anything but ~ today in Georgia it's rainy, dark and grey. Also, usually by now, my New Year's resolutions have been broken and the post-Christmas credit card statement has come ~ yikes, I spent how much on that country ham? Plus, I woke with a slight sinus headache, which has nothing to do with it being 'blue', but is dispiriting nonetheless.

Tempting as it is to pull the covers back over my head and hide indefinitely, life must go on. So, how am I going to pull through the day? With some good mood food ~ food that might not traditionally be considered healthy but, to be technical about it, gets the happy bits of one’s brain buzzing.

Chocolate is high in endorphins and serotonin, the brain's antidepressant, so I'll make the ultimate sacrifice and hunt down something gratuitously chocolaty. Here are 5 foods to help you feel fantastic.

• Blueberries ~ The ultimate immune-boosting food. Rich in anti-oxidants.
• Broccoli ~ Guards against cancer and is rich in a wide range of anti-oxidants, vitamins C and E, folate and iron.
• Carrots ~ High in carotenes, known to boost the immune system.
• Grapefruit ~ Has immune-boosting, antiseptic, wound-healing and anti-bacterial properties.
• Garlic ~ Strengthens the heart and blood, and has anti-bacterial, anti-fungal and anti-viral properties. Also thought to help lower blood pressure. A key ingredient is allicin, which has cancer-fighting potential.

For lunch, I'll spice it up with a big bowl of Firehouse Chili that I happily froze several weeks ago. Chili, like chocolate, releases endorphins, and generally makes you feel more alert and less likely to dive back into bed. Then I will top it off with this Dark Chocolate Sorbet I made yesterday.

All of this should help me feel ready to tackle Tuesday. Which in the words of my favorite southern belle, Scarlet O’Hara… “after all, tomorrow is another day!”



Dark Chocolate Sorbet

Ingredients:
3 tablespoon corn syrup
2¼ cup water
¾ cup sugar
7 ounce bittersweet chocolate, finely chopped
2½ ounce coco powder
½ teaspoon salt
1 teaspoon vanilla
2 tablespoon brandy (optional)

Combine the sugar, corn syrup, and water in a pot and bring to a full boil.
Combine the chopped chocolate, salt, and coco in a large bowl.

Slowly pour ⅓ of the hot sugar syrup into the bowl of chocolate and whisk thoroughly. Continue adding the syrup and whisking in 2 more additions. The mixture may seize up when you first add the syrup, but it will come together.

Stir in the vanilla and brandy. Strain the base through a fine sieve and chill until completely cold. The base will thicken slightly.

Once base is completely cold, churn in an ice cream machine according to manufacturer's instructions.

Serves 12


What foods boost your mood? And how are you coping with Blue Monday-itis? All tips gratefully received!

__________

George’s note:

• There's actually a scientific explanation behind those dreaded Monday morning blues. Our internal clocks naturally operate on a day that is longer than 24 hours. By the time Monday rolls around each week, we've built up a sleep deficit of at least an hour. Of course, the weekend revelries and facing another work week don't help matters.
• The blues is a form of music that started in the United States during the start of the 20th century. It was started by former slaves from spirituals, praise songs, and chants. The first blues songs were called Delta Blue. These songs came from the area near the mouth of the Mississippi River.

Banana's Foster ~ Playing with fire…

Bananas sliced in a flaming warm cinnamon caramel sauce with rum and served over ice cream… What could be better than that?

Back in the mid-70’s I was invited to a dinner party with friends where each guest were to contribute one of the courses. I was like oh, my God, I can’t cook and I have to make the dessert. So, what does a boy do…… he calls his mother. “Mom, help!”

Mom, being a great cook and a teacher proceeded to walk me through a ‘simple’ recipe and one of my favorites. She told me what to buy; being quite particular in the selection of the main ingredient, bananas…” they can’t be too ripe or too hard.” And knowing I was just starting out in life and on a limited budget, “get the cheap rum.”

So with Mom’s instructions, this is the first item I ever cooked. You might say, “Brave you!” But Banana’s Foster is really not that hard. And it has an additional twist… playing with fire. What little boy at heart doesn't like to do that!

Banana’s Foster

Ingredients:
2 tablespoons butter
3 tablespoons brown sugar
¼ teaspoon ground cinnamon
1 banana
1 tablespoon lemon juice
¼ cup rum
2 tablespoons banana liqueur

In a small skillet over medium heat, melt butter. Stir in sugar and cinnamon and heat until bubbly. Peel and quarter the banana. Place banana pieces and lemon juice in skillet and cook 3 to 4 minutes more, basting with syrup.

In a long-handled pan, heat rum and banana liqueur over medium heat until just warm. Ignite the alcohol with a long stick match and pour carefully over the banana slices. Remove the banana pan from the heat and continue to baste the banana slices with their sauce until the flames die down. Serve at once.

Serves 4


Banana's Foster was created in the early 1950’s by Paul Blangé at Brennan’s in New Orleans. Like so many wonderful desserts Banana Foster has an additional appeal due to its flaming presentation. So, when you want to impress your family and friends, go to the market, select your bananas carefully and add a little fire to that most beloved course at dinner.