I recently made a batch of mole for a recipe of baked cornish hens in pine nut apricot mole. The cornish hen recipe calls for only three cups of the sauce but the mole recipe made over seven cups. I can freeze the sauce but was hoping that somebody in Roadfood land could give me ideas and/or recipes for the excess mole.
For those unfamilar with mole it is a sauce made with dried chile peppers, nuts, dried fruit and spices and a bit of mexican chocolate. The process to make the sauce is fairly complex, there is a lot of toasting, roasting, blending and simmering it takes quite awhile to make the sauce but it is well worth the effort (I hope).
Anyway, sorry to ramble, but any tips, recipes, etc would be greatly appreciated.