6 minute read
What A Dad Wants
by Susie Clifford
When it comes to dads’ favorite foods, an old adage comes to mind. “The way to a man’s heart is through his stomach.” This is very doable.
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Beyond food, the most important item that came up was that dads wanted a simple thank you. Remember to honor dad with those two golden words. And maybe embellish on them a little, too. For the guy who doesn’t want anything, they really do make it simple for us.
If you have one of those fathers to celebrate this Father’s Day “who doesn’t want anything,” you’re not alone.
Trying to plan a special day for him can be daunting. Whereas moms are generally happy being treated to a meal out, being given flowers or jewelry, dads tend not to give clues as to what they really want. After doing some research, most of what fathers crave tends to fall into categories that you can’t buy, but you can give:
Sleeping in/taking a nap Having their chores done for them Back/foot rub Watch sports/play games/read in peace Family time (his choice of activity) Favorite foods available
Start Dad’s day off right by letting him sleep in and then offering him his favorite brew, however he likes it.
Be sure to have Dad’s favorite snacks on hand. Soft pretzels and beer cheese could be right up his alley. You can buy or make your own.
Homemade Soft Pretzels
Adapted from Hannah Williams Tasty Team
Pretzel: 1 1⁄2 cups water, warm 1 tablespoon salt 1 tablespoon sugar 1 packet active dry yeast (2 1/4 teaspoons) 4 cups flour 3 tablespoons oil, divided Coarse salt 2 eggs, beaten (for egg wash)
Baking Soda Bath: 1/2 cup baking soda about 9 cups water
In a bowl, mix water, salt, and sugar until combined. Add yeast; let rest 5 minutes until yeast starts to foam. Add flour (can add extra 1/2 cup if need be) and 2 tablespoons of oil, and mix thoroughly until a dough forms. Remove the dough and use the remaining tablespoon oil to wipe inside bowl. Cover bowl with plastic wrap, and leave in a warm place for 1 hour. Preheat oven to 450°. Cut dough into 8 equal pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side, no more, letting excess water drip off. Transfer pretzels to a baking sheet lined with parchment paper, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.
Cheesy Beer Dip
3 tablespoons butter 3 tablespoons all-purpose flour 3/4 cup milk 3/4 cup good beer 2 teaspoons brown mustard Sriracha or other hot sauce to taste 4 ounce cream cheese, cut into pieces 2 cups shredded cheddar cheese Coarse salt and freshly ground pepper to taste
In a saucepan over medium heat, melt butter. Add flour and cook, whisking constantly for 2 minutes. Slowly whisk in the milk and beer, then increase heat to medium-high and bring the mixture to a simmer. Add the mustard and Sriracha and cook, whisking occasionally until mixture thickens, about 3-5 minutes. Whisk in the cream cheese until melted, adding the cheddar cheese in several batches, whisking until each batch has melted before adding the next. Serve hot.
Feel free to use your own favorite chocolate cake and frosting recipes or give this a try, adapted from sallysbakingaddiction.com.
Cake: 1 3/4 cups all-purpose flour 1/4 cup natural cocoa powder 1/2 cup Hershey’s Special Dark cocoa powder 1 3/4 cups granulated sugar 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons espresso powder (optional)* 1/2 cup canola or vegetable oil 2 large eggs, at room temperature 3/4 cup full fat sour cream, at room temperature 1/2 cup buttermilk, at room temperature* 2 teaspoons pure vanilla extract 1/2 cup hot water or coffee* 1 cup mini semi-sweet chocolate chips Mousse: 1/2 cup hot water 1/4 cup unsweetened cocoa powder or Special Dark 2 4-ounce quality semi-sweet chocolate bars, finely chopped 2 cups heavy cream or heavy whipping cream 2 Tablespoons confectioners’ sugar 1/2 teaspoon pure vanilla extract
Cake: Preheat oven to 350°F. Line four 8 or 9” cake pans with parchment paper, then grease. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Mix the oil, eggs, and sour cream together on medium-high speed until combined. Add the buttermilk and vanilla and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Fold in the chocolate chips. Divide batter evenly between pans. Bake for 19-23 minutes until toothpick inserted comes out clean.Allow cake to cool completely in the pan.
*Can bake in two layers and sliced horizontally when cooled for 4 layers. Chocolate mousse: Whisk the hot water and cocoa powder together. Set aside. Melt the chopped chocolate bars in a double boiler or microwave, stirring frequently until melted and smooth. Pour hot water/cocoa mixture into melted chocolate; stir until thick and smooth. Set aside. Whip the heavy cream, confectioners’ sugar, and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. Pour in the chocolate mixture and gently fold together. Cover mousse and chill in the refrigerator for at least 2 hours and up to 2 days. Makes about 4 1/2 cups chocolate mousse.
Assemble: Level cake layers. Place first layer on cake plate. Top with about 1 1/2 cups mousse. Top with next layer and another 1 1/2 cups mousse and so on until all layers, including top layer is covered with about 1 1/2 cups mousse. Use any extra mousse to smooth out sides of cake as a crumb coat and smooth out top layer to flatten. Refrigerate cake for at least 1 hour and up to 4 hours.
Chocolate Ganache: Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer, but not a rapid boil. Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Very slowly stir until chocolate has melted and mixture is smooth. Once ganache mixture is smooth, let it cool for 20 minutes at room temperature before spreading on chilled cake.
Finishing: Pour/spoon ganache on chilled cake. Smooth the top with an icing spatula and the sides with a bench scraper. Top with optional garnish such as fresh berries and/or chocolate shavings. Serve cake immediately or chill, uncovered, for up to 4-6 hours before serving. Cake can be served at room temperature or chilled. Cover leftover cake tightly and store in the refrigerator for up to 5 days.
