I have to admit, being able to write this post gives me a fan-girl moment. I asked in Baen’s Bar and she actually took the time to answer me and suggest a dish. Lois McMaster Bujold has long been one of my favorite authors, and possibly the most influential one in my life, so I’m tickled pink to be able to include her in this series.
And in the department of timing being everything, she has a brand-new release this week, the book that I have been looking forward to since she made me cry shamelessly at the end of Cryoburn. Gentleman Jole and the Red Queen is the return of Cordelia Vorkosigan and I am gloating over it on my Kindle and waiting for a good time to read it. I’ll be publishing a list of books starring feisty old (at least middle-aged) ladies in the next week or so – I expect this one will lead the list for me. I already know that her Paladin of Souls will be on that list, at least. Speaking of that, I just found that the Curse of Chalion is only $1.99 at Amazon. You must buy it if you haven’t got it already. I rarely say this, but you must. Caz is my First Reader in a lot of ways – I know that isn’t a sales point for most of my readers, but it’s also one of the best fantasies out there.
Anyway, getting back to the food! This recipe stems from one of the funniest scenes and sub-plots in her work, the infamous Bug Butter from A Civil Campaign. She tells me that for those of us who haven’t got access to the real thing, you can use yogurt, or as in this recipe, silken tofu instead.
Bug Butter Chocolate Pie
12 oz (1 bag) of bittersweet chocolate chips (note: if you use coffee liqueur, use milk chocolate instead)
- 1/3 c maple liqueur (use coffee liqueur if you can’t find that)
- 1 tsp vanilla extract
- 11 oz extra-soft or silken tofu
- 2 1/2 tbsp Maple syrup
- a prepared pie crust
Put the chocolate chips, liqueur, and vanilla in a microwave safe bowl (I favor a Pyrex 8-cup measure or mix-and-pour). Microwave for 30 seconds, stir, microwave another 30 seconds, stir, repeat until the mixture is all melted and smoothly combined.
In a blender, put the tofu, maple syrup, and then the chocolate mixture. Process until smooth and completely combined, which only takes a minute or two. Pour the filling into the crust. Slide the pie into the fridge and grab one of the great books I listed above. Read for an hour or so, and this pie will set up to be a potent wedge of chocolaty, silky goodness that you won’t believe has
tofu bug butter in it!
Note: I used a premade graham cracker crust I had on hand, that was a mistake. This pie deserves better. I’ve linked to the recipe I usually use for pice crust, but really, you could just put this stuff in a parfait glass or wineglass and it would be delectable and elegant. If you can do lactose, whipped cream would be a lovely finishing touch, but it’s wonderful as-is.
The First Reader proclaimed it ‘too chocolaty,’ so there’s that for you, too. He’s not fond of chocolate.