Cinnamon and Ancho Chile Chocolate Bark

From Spices Inc.

We love testing recipes that have that 'sweet heat' - they start out sweet then finish with an unexpected, subtle warm heat.  Sweet chocolate, warm cinnamon and smokey Ancho hit the perfect combination. Add tart cranberries, cashews and pistachios and this treat will be the hit of the party! This is a recipe that also makes a great holiday gift!!

Ancho chiles are fruity, sweet, slightly smokey flavor with undertones of plum, raisin, tobacco and a slightly earthy bitterness. We used a good amount, 1 Tablespoon, but you can start with less and add more to your desired level of flavor.

Use high quality chocolate, it really does make a difference. Try to find nuts that are roasted, but not salted. Shelled pistachios will save time as well. There are several ways to melt chocolate, we used a double boiler. Click here for help and tips for melting chocolate.



Ingredients:

1 Tablespoon Ancho Chile Powder
1/2 teaspoon Ground Star Anise
3/4 teaspoon Ground Cloves
1 teaspoon Ceylon Cinnamon Powder
2/3 cup pistachios, shelled and chopped
2/3 cup cashews, chopped
12 ounces dark, bittersweet chocolate, cut into pieces
2 Tablespoons coconut oil
1/2 cup dried cranberries
1/2 teaspoon Sea Salt (omit if the nuts are salted)
Directions:

In a small bowl, add Ancho Chile Powder, Ground Star Anise, Ground Cloves and Ceylon Cinnamon Powder, mix to combine.
Line a baking sheet with parchment paper. Spread the nuts, cranberries and salt on the baking sheet.
Slowly melt 3/4 of the chocolate, remove from heat.
Add the remaining chocolate and coconut oil to the warm, melted chocolate.
Stir until chocolate and coconut oil are melted and combined
Add the ground spices and stir to combine.
Pour the chocolate onto the pan over the nuts and cranberries in an even layer. Use a spatula to spread the cocolate if needed.
Let cool to room temperature and move the baking pan to the refrigerator for 45 minutes until chocolate is set.
Break into large pieces and serve.
Remaining bark can be stored in the refrigerator.
Serves: 8

Nutritional Information (per serving):

Calories 429.1
Protein  6.6 g
Carbs 32.9 g
Fat 31.2 g
Sat Fat  15.5 g
Trans Fat  0.0 g
Fiber  5.9 g
Sodium 140.8 mg
Sugars 18.7 g

Roasted Spiced Pumpkin/Acorn Squash

Taking an international approach to pumpkin
Published: November 4, 2015

The only time I have celebrated Thanksgiving where I live in London, it was with a couple of incredibly homesick American friends. Hoping to comfort them, I cooked what I felt was a spirit-lifting roasted tandoori turkey, only to receive steely glances, awkward silences and, “No thanks.”

I learned the painful way that the turkey is not the place for trying new things, as tradition rules at Thanksgiving. Luckily, it seems, the side dishes are given a bit more flexibility.

In India, as in the U.S., the pumpkin — or “kaddu” — is a real favorite at the dinner table, with every region having its own take on how best to cook it. In Uttar Pradesh in the North, pumpkin often is transformed into a spiced sweet curry, or “subzi,” that is eaten alongside a sour pickle that counterbalances it wonderfully. In Kerala in the southwest of India, pumpkin is given a more delicate treatment and paired with sweet onions, black-eyed beans and coconut milk.

For Thanksgiving, it’s important to get the balance right, to have a side that will fit in with the mosaic of other offerings at the table and be quick — or at least easy — to make.

Baking your pumpkin with some garam masala, a classic Indian seasoning blend, adds a gentle warmth that is so welcome this time of year. Serving it with this pistachio-cilantro chutney (which can be made ahead of time) will add some brightness in color, freshness and flavor.

• • •

Garam masala is a widely available Indian seasoning blend. Look for it in the grocer’s spice aisle.

Acorn squash also works well in this recipe.

Roast Spiced Pumpkin with Pistachio Chutney

Start to finish: 40 minutes (15 minutes active)

Servings: 6

For the chutney:

1/2 cup unsalted, shelled pistachios, chopped (plus extra to garnish)

11/2 cups chopped fresh cilantro

1/4 cup lemon juice

3/4 teaspoon kosher salt

2 teaspoons sugar

1 to 2 green finger or other fresh chilies, to taste

2 tablespoons canola oil

For the pumpkin:

3-pound sugar pumpkin (or multiple smaller pumpkins)

5 tablespoons canola oil

1 tablespoon garam masala

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

Heat the oven to 400 degrees.

Line a baking sheet with foil or kitchen parchment.

To make the chutney, in a blender or food processor, combine the pistachios, cilantro, lemon juice, salt and sugar.

Add one of the chilies to start and about 6 tablespoons of water, or just enough to blend.

Process or blend until the mixture is finely chopped.

Taste and add the other chili if desired, then transfer to a bowl.

Drizzle the oil over the chutney, lightly mix, then set aside.

Cut the pumpkin in half top to bottom, then scoop out and discard the seeds and fibers.

Peel the pumpkin halves, then cut each half into 1-inch-thick slices.

Mound the pumpkin on the prepared baking sheet, then drizzle with the oil and sprinkle with the garam masala, salt and pepper.

Toss to coat evenly, then arrange in a single layer.

Roast for 30 minutes, or until tender and starting to brown.

Arrange the squash on a serving plate and sprinkle with chopped pistachios.

Serve with the chutney for spooning over.

Nutritional information per serving: 250 calories; 190 calories from fat (76 percent of total calories); 21 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 560 mg sodium; 15 g carbohydrate; 2 g fiber; 7 g sugar; and 4 g protein.