My current lesson/syllabus is organized around several large, nebulous concepts: home, anger, the self, death, fear, etc. As a class we discuss the rhetorical power behind those ideas, looking at texts, both written and otherwise, which illustrate that power in action. The students in turn write/create their own texts using what they've learned. This model has been working pretty well for me (Fall '09 was spectacularly successful), but there's always the exception to the rule.
Enter "Sex Week." Yes, as it is for so many of life's problems, sex was the answer. Finally, finally, finally! I got my students to participate actively in class! I got a nice back and forth dialogue started! I got everyone to say at least one thing in a single class meeting! Finally I got them thinking critically about the world around them! (well, at least the sexual part of it). Is this a cheap sensationalistic ploy to shock my students into participation? Quite possibly; but the way I have it worded above sure sounds pedagogical, don't it? Plus, when it comes to teaching a night class Spring quarter, a 'W' is a 'W' so I'll take it.
The assignment, then, was to find an example of sex being used unexpectedly (for advertising, in a movie, in a song, etc.), write an brief essay applying the rhetorical concepts we'd covered in class to the unexpected sex, and then bring it to class for discussion. One such example was "The Sex Diet." This is a book that recommends having more sex as a way to increase your aerobic activity. It also suggests approaching the meals you eat as though you were making love for the first time ("So, like fumbling nervously in the dark with your eyes closed?" I ask my class, "That would certainly make getting food in your mouth difficult." They laughed. I laughed. The discussion continued successfully).
And so, in honor of "Sex Week" I give to you, my sexy fans and detractors, a ménage à trois of almost pornographically delicious desserts. Eat them in celebration of classroom successes. Eat them like it's your first time. Eat them off of someone you love (or at least who's name you know). Eat them to forget about the dismal lack of actual sex involved in "Sex Week."
Almost Raw Strawberry-Chocolate Yes, Oh, Yes Pleasecake
This recipe is an "IVV" original that was born after I failed to successfully veganize my Mom's delicious scotch shortbread cookie recipe. The dough was too dry to roll out so I turned it into crust instead. As such I'm a little unsure of the exact baking time. I just kept an eye on it and took it out when the whole thing looked golden brown and cookie-ish. Note also that the individual parts of this dessert can be made up to a week in advance. The crust will keep for almost two weeks if tightly covered; the pleasecake topping will keep for a week in the fridge, as will the strawberry-chocolate sauce.
for the crust
1 cup vegan margarine
1/2 cup plus 2 tablespoons sugar
2 1/2 cups flour
for the pleasecake
2 cups raw macadamia nuts, soaked 3+ hours
1/4 cup raw honey
1/4 cup warm water
1/2 cup lemon juice
1/4 cup raw coconut oil (plus a bit extra for greasing the dish)
1 teaspoon vanilla
1/2 teaspoon salt
for the topping
2-3 ounces dark chocolate (I used Ghiradelli's 100% cocoa baking bar)
1-2 tablespoons agave nectar or honey
1/4 - 1/3 cup strawberry puree
to prepare
In a stand mixer, cream the butter and sugar together. Add the flour cup by cup until all mixed in. The dough with be pretty crumbly so you may need to moisten your hands with a little water and work in the last bit of flour by hand. Cover with saran wrap and chill while the nuts are soaking. Lightly grease a 9x13 baking pan and press the chilled dough evenly into the bottom. It should be about an inch thick or so all around. Bake up to 25 minutes at 350 degrees. Cool completely before assembling/adding the toppings.
While the crust dough is chilling/baking, prepare the pleasecake and strawberry topping. In a blender or food processor, combine all the "cheesecake" ingredients except the water and lemon juice and pulse to mix up. Slowly add the liquids, scraping the sides if needed, until the mixture resembles smooth oatmeal. Pour onto and smooth evenly over the cooled crust. Place in the freezer for at least three hours.
While the cake is freezing, prep the chocolate-strawberry sauce. Fill a medium saucepan with about 3-4 inches of water and bring to a boil. Place the chocolate in a smaller saucepan and hold over the boiling water to melt. (You can also do this in a double boiler if you have one). When the chocolate is almost fully melted, add the agave/honey and stir well. Pour in the strawberry puree and whisk together until the mixture is very hot. Remove from heat and let cool before using as a topper for the pleasecake. Alternately, you could swirl some into the pleasecake topping before it is fully set. Either way, save some of the sauce to swirl elsewhere after you've finished dessert.
Hot & Heavy Sweet Potato Ice Cream with Red Wine Syrup
inspired by a Food&Wine.com recipe-of-the-day
for the ice cream
1 cup soy cream (recipe below)
1 cup sweet potato puree (about 1 large sweet potato, skinned, baked, and mashed)
1/2 cup soy milk
1/2 cup water
3/4 cup sugar
1 tablespoon brown rice syrup
1 tablespoon tapioca flour
1/2 teaspoon each, ground cinnamon and ginger
1/4 teaspoon each, ground nutmeg and cloves
1/8 teaspoon sea salt
1 teaspoon vanilla extract
for the soy cream
3/4 cup plus 1 tablespoon unsweetened soy milk (Pearl is a very good brand)
2 teaspoons canola oil
1 1/2 teaspoons agave syrup
1 1/2 teaspoons apple cider vinegar
Mix everything together in a blender on medium speed for about a minute and a half. Keep refrigerated until ready to use.
for the red wine syrup
3/4 cup sugar
2 tablespoons warm water
3/4 cup red wine (I used Ghost Pines Merlot)
to prepare
In a saucepan over medium heat, whisk together the soy cream, sweet potato puree, soy milk, water, and brown rice syrup. Add the dry ingredients (sugar, flour, spice, and salt). Whisk together and bring to a just boiling. Remove from heat and whisk constantly for about 5 minutes or until all the lumps are smooth and the sugar is dissolved. Press through a strainer if you really want to get fancy. Place in a airtight container and refrigerate for at least 2 hours. Stir in the vanilla extract and mix in an ice cream maker for about 25 minutes (according to manufacturer's instructions). Remove from the machine and place in an airtight container. The consistency of the ice cream now will be a bit like soft serve. Certainly edible. If you would like something more solid to wrap your lips around, place the container in the freezer for up to three hours, checking intermittently for texture.
While the ice cream is in the machine or solidifying in the freezer, make the red wine syrup. In a small sauce pan combine the sugar and the water. Bring to a boil, occasionally stirring. Let cook for about 5 minutes WITHOUT stirring until an amber carmel starts to form. Lower the heat and add the red wine. Stir well to disolve the hardened sugar. Let cool to room temperature before serving. (Note that this will keep for over a month in the fridge so you can make it well in advance of the ice cream. I recommend just keeping some on hand. You never know when you might be faced with something you'd like to coat in alcohol-based syrup.).
Serve scoops of the ice cream with generous drizzles (downpours, really) of the red wine syrup. A sprinkle of finely chopped pecans would be pretty good too.
Surprisingly Seductive Tropical Fruit Parfait
inspired by/veganized from a Sophie Dahl recipe in the March 2010 issue of "F&W"
for the sorbet-ish topping
1 cup Malibu rum (or other coconut rum)
1/2 cup demerara sugar
10 ounces of chopped pineapple
1 container plain soy yogurt (about 6 ounces)
1 cup light coconut milk
1 tablespoon lemon juice
for the salad
2 cups papaya, peeled and chopped
1 cup kiwi, peeled and chopped
2 cups mango, peeled and chopped
2 starfruit, chopped
In a small sauce pan, combine the sugar and rum. Bring to a boil, stirring often to dissolve all the sugar. Cook for 6-8 minutes or until reduced to 3/4 cup. Let cool.
In a blender, puree the pineapple and 2 tablespoons of the coconut syrup until almost completely smooth. Transfer 1/4 cup of the mixture to a medium bowl. (Save the rest for pina coladas and banana milkshakes the next day).
Into the bowl with the pineapple, whisk in the yogurt, coconut milk and lemon juice. Pour the mix into a 9x9 glass baking dish and place uncovered in the freezer. Every 15 minutes or so for about an hour and a half, remove the dish and stir up the mixture with a fork or whisk to break up the clumps.
While the sorbet is freezing, peel and chop all the fruit into bite-sized pieces. For the starfruit, save a couple of star-shaped slices to place on the rims of the serving glasses. Mix together in an airtight container and refrigerate until ready to use.
To serve, layer the fruit and sorbet in tall glasses and serve with the slice of star fruit on the rim.
***
I don't know about you kids, but I think a cold shower is in order.
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