How's Bayou? Hot-diggity chocolate
In this corner, from allrecipes.com: 1/2 cup butter, 2 cups chocolate chips, 1/3 cup evaporated milk and 1 cup chopped pecans.
In that corner, from Ponchatoula, one dozen Elmer's Gold Brick Eggs, and my determination to prove them the winner.
After posting my story of recreating Elmer's Gold Brick Sauce by melting down steeply-discounted Gold Brick Eggs the day after Easter, I heard from Tom Robinson, a Madewood guest from Dallas, whose companion, Michael Alberts, had created personalized, home-baked dog biscuits for Miss Clio to celebrate their second stay at Madewood last year.
Tom included the recipe above, which he'd found online; but I had too many boxes of the chocolate Easter eggs, waiting to hit the microwave, to test it out. The stash now greatly diminished, and time on my hands as Millie and I relax in the mountains of North Carolina, it's time for a showdown between an actual recipe and my improvisation.
The granite countertop stands ready, the contenders facing off, stovetop fired up, microwave oven ready to go. Let the blow-by-blow account begin!
Round 1. Combine evaporated milk, butter and chocolate chips in double boiler. OMG! Nobody warned me this requires a double boiler. Default to the Eggs.
Round 2. Jackleg Improvised Double Boiler (no photo available). Contents added. Eggs removed from foil wrappers, placed into a large ramekin and hurled into microwave oven. Four to one time advantage to the Eggs.
Round 3. Contents of JIDB simmered and slowly stirred for 6 minutes. Eggs nuked for 1 minute, 20 seconds. TKO for Eggs.
Round 4. Cooling down to lukewarm. No real advantage to either side.
Championship round: It's Recipe first over the Bluebell Homemade Vanilla ice cream. But will it harden? Eggs move in and slowly begin to form a crispy shell, as the real Elmer's sauce does. A big mistake for recipe: should have called for milk chocolate drops. Too dark, breathtakingly slow to harden. But its ingredients remain on the circuit all year long. Egg shackled to Easter Bunny. Bad luck. But Eggs rise to the top.
The winner: Gold Brick Eggs, hands down. Creamy, smooth, the real thing.
And its precise ingredients remain blessedly unknown, unlike the stick of butter that leads the Recipe.
Ignorance wins, especially when Elmer's is bliss.
"How's Bayou? The secrets of remaining sane while running an upscale B&B on Bayou Lafourche" is written weekly for NolaVie by Keith Marshall, a former Rhodes Scholar and graduate of Yale and Oxford universities who now runs Madewood Plantation House in Napoleonville.
How’s Bayou? the secrets of remaining sane while running an upscale B&B on Bayou Lafourche, is written weekly for NolaVie by Keith Marshall, a former Rhodes Scholar and graduate of Yale and Oxford universities who now runs Madewood Plantation House in Napoleonville.