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by Angela Trentadue

There’s something about the color of desserts made with chocolate and beets that is especially beguiling. More than just the unending depth of chocolate brown, there’s a rosy tint that makes it even more appealing (if that’s possible). I’ve tried this recipe with whole wheat pastry flour and agave syrup in place of the sugar with really pleasing results.

Ingredients

10 oz 70% chocolate, chopped
10 oz butter, cubed
10 oz sugar
3 eggs
1 1/4 c all-purpose flour
1 1/4 tsp baking powder
1/8 tsp salt
1/2 pound beets, cleaned, trimmed and boiled until tender, grated

Directions

1. Preheat oven to 350 degrees and grease a 9×9 cake pan generously with butter.
2. In an oven-proof bowl, mix together chopped chocolate and cubed butter. Place in the oven while it is preheating and melt. Stir once or twice to melt completely.
3. Whisk together sugar and eggs until combined. Then whisk in the chocolate and butter mixture until smooth. Fold in dry ingredients and, finally, beets.
4. Pour batter into prepared cake pan and bake about 20 minutes, or until a knife inserted into the center comes out clean. Allow to cool before cutting into squares.

Ingredients

6 lbs. fresh asparagus
6 garlic cloves
6 tsp. dill seed
6 tsp. mustard seed
whole peppercorns
2 quarts water
2-1/2 cups white vinegar
1/2 cup sugar
3 Tbsp. canning salt

Directions

1. Wash, drain, and trim asparagus into 5-inch spears.
2. Put spears in a large bowl and cover with ice water.
3. In each of six pint jars (washed and rinsed), place 1 clove of garlic,  1 tsp. dill seed, 1 tsp. mustard seed, and 10 peppercorns.
4. In a kettle, bring water, vinegar, sugar, and salt to a boil.
5. Drain asparagus and pack into jars, staying 1/2 inch from top.
6. Ladle boiling liquid over asparagus, leaving 1/4 inch space in jar.
7. Put on lids and rings. Process for 20 minutes in boiling water bath.
8. Remove jars to cool.