Don’t be surprised if this dessert gets you a few extra smooches. While the chocolate mousse is delicious on its own, the extra flourishes make it truly special. Feel free to substitute any type of bean aquafaba if you don’t have a can of black beans on hand.
Don’t discard scraped-out vanilla pods—they still contain a lot of flavour. In airtight container, place the pod and 1/2 cup (125 mL) coconut sugar. Shake, and set aside for a week, shaking occasionally. Your patience will be rewarded with the loveliest vanilla-scented sugar to use however your heart desires.
Start by making chocolate mousse. Set heatproof bowl over saucepan of simmering water. Make sure bowl does not touch surface of water. Add chocolate to bowl and melt, stirring often, until smooth. Remove bowl from saucepan and set aside to allow chocolate to come to room temperature but still be liquid. This is important because warm chocolate will result in a grainy mousse.
Place aquafaba in bowl of stand mixer along with lemon juice. Whip on medium speed until stiff peaks form, about 10 minutes. Using spatula, fold melted chocolate into whipped aquafaba until well incorporated. Divide among 4 serving glasses or ramekins and refrigerate for at least 4 hours or overnight.
While mousse is chilling, make Hibiscus Oranges. In small saucepan, bring water almost to boil. Remove saucepan from heat, stir in tea, and steep for 10 minutes. Strain brewed tea into medium bowl and set aside to cool.
Using paring knife, peel oranges, removing skin and white pith. Chop oranges into bite-sized pieces. Add to cooled tea along with vanilla bean seeds and maple syrup. Stir to combine. Refrigerate for at least 1 hour.
To make Caramelized Cacao Nibs, place 1 Tbsp (15 mL) coconut sugar and water in small frying pan. Place over medium low heat and, stirring continuously, allow sugar to melt and become sticky. Once sugar has melted, remove frying pan from heat and stir in cacao nibs and remaining sugar until well combined. Transfer caramelized cacao nibs to sheet of parchment paper and allow cool completely. Break apart any cacao nibs that are stuck together and store in airtight container at room temperature until ready to use.
Spoon some marinated oranges and a little syrup over chocolate mousse. Garnish with a sprinkle of caramelized cacao nibs. Serve immediately.
This recipe is part of the Dinner For Me and You collection.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.
At Oktoberfest celebrations in Munich, there are always people walking around selling large pretzels, says Canadian expat Chris Gilles, who moved to the city in 2018. The large pieces of golden, twisted pretzel dough come topped with coarse salt for a savoury crunch with every bite. “They don’t come with any dipping sauce,” Gilles says, “but you could dip it in sauce if you had ordered something else”—say, the honey mustard or stone-ground mustard you might have with your bratwurst or sauerkraut balls. But don’t feel bad if you prefer to break from German tradition and dip them in caramel or tahini instead! There’s no need to flour a surface when rolling out your dough; the psyllium keeps it from sticking.