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Saying Goodbye To Winter: 3 Hot Cocoa Recipes

Posted on March 15, 2011 by Tessa

 

Yes, Spring is definitely trying to make its way here like a green sprout pushing its way through the soil.  While the days are a bit longer, sunnier and warmer, we here in the Northeast are still contending with some very chilly nights.  I now walk my dogs in flats and a trench coat instead of boots and my wool coat, but I still sleep with my fleece blanket.  So before I start cranking out all the Spring recipes featuring roasted lamb, baked ham, and asparagus, I want to usher out Winter with these delicious Martha Stewart hot chocolate recipes.  Of course it’s best to serve hot cocoa in a mug, but the original pictures showcased the varieties in tall glass mugs like these beer mugs and I loved it.

I found these delicious hot chocolate recipes in the February issue of Martha Stewart Living and have been wanting to blog about them since day one.   Well it has taken me awhile, but these steamy cocoas really work anytime you feel like warming up with rich decadent chocolate. Ummm, anytime could easily be all the time!  Most of us probably have memories of cozy nights enjoyed with mugs of hot cocoa.  Maybe it was from a homemade cocoa mix made on the stove by mom.  Maybe it came out of a packet of instant “just add water” mix, and you zapped it in the microwave yourself.  I’ve enjoyed it all, but my favorite, the hot cocoa that always was the most satisfying, was chocolate melted in a pot of milk.  It doesn’t get any better unless you stumble upon these recipes that use cream, add peanut butter to the milk chocolate, spice to the dark, and coconut milk and rum to the white chocolate.  Yes, rum! Your eyes are not deceiving you. My favorite of the three was the white chocolate cocoa with coconut milk and rum. Definitely an adult hot chocolate, but omit the rum, and everyone can enjoy!

Serve with these delicious Sugar and Spice Cookies.

 

Milk Chocolate and Peanut Butter Hot Cocoa

 

Ingredients:

  • 5 ounces of milk chocolate, finely chopped (about 1 cup).
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/4 cup of creamy peanut butter

 

Method:

  1. Heat the milk and cream in a saucepan over medium heat, being careful not to scorch.
  2. Add in chopped chocolate, whisking vigorously until chocolate has melted.
  3. Continue warming cocoa for about 5 minutes, stirring frequently.
  4. Whisk in peanut butter until mixture is smooth. Remove from heat and serve.

 

 

Dark Chocolate Hot Cocoa

 

Ingredients:

  • 5 ounces of bittersweet chocolate finely chopped (about 1 cup).
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 Tbs. light brown sugar
  • 1/4 tspn. freshly grated nutmeg

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    Method:

    1. Heat the milk and cream in a saucepan over medium heat, being careful not to scorch.
    2. Add in chopped chocolate, whisking vigorously until chocolate has melted.
    3. Whisk in sugar until dissolved.
    4. Continue warming cocoa for about 5 minutes, stirring frequently.
    5. Whisk in nutmeg. Remove from heat and serve with chocolate shavings and orange zest if available.

     

    White Chocolate Hot Cocoa with Coconut Milk and Rum

    Ingredients:

    • 5 ounces of white chocolate, finely chopped (about 1 cup).
    • 1 cups whole milk
    • 1 cup heavy cream
    • 1 cup unsweetened coconut milk
    • 1 Tbs. rum. (I used 2 Tbs. I really couldn’t taste it with just 1 Tbs.)
    • Dash of freshly grated nutmeg (optional)                                                    

    Method:

    1. Heat the milk s and cream in a saucepan over medium heat, being careful not to scorch
    2. Add in chopped chocolate, whisking vigorously until chocolate has melted.
    3. Continue warming cocoa for about 5 minutes, stirring frequently.
    4. Whisk in rum. Remove from heat and serve with a sprinkle of grated nutmeg.

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    Linzer Cookies: Not Just For Christmas Anymore

    Posted on January 31, 2011 by Tessa

     

    It’s strange that I had no desire to make a Thanksgiving or Christmas feast, or some black eye peas concoction for New Year’s, yet I’ve been obsessed with Valentine’s Day inspired meals and desserts since the end of December.  This obsession includes heart-shaped baking and serving paraphernalia.  Back in December I realized I really wanted to do some sort of heart-shaped cookie.  In my search for recipes, I found many linzer cookie recipes that used heart-shaped cookie cutters or round shaped cutters with smaller heart shapes to cut out the window pane. I liked the look of the latter the best and searched every store that sold bakeware in my area.  I was annoyed when I couldn’t find any, but was able to order what I wanted from Amazon.  That was just the beginning.  During one of my patrols at Target, I found a pack of individual size springform pans (tiny cheesecakes, anyone?) and a cute heart -shaped serving plate. It didn’t end there. I purchased 2 miniature heart- shaped tart pans at a drug store.  I told you I was obsessed.  I was gaga for hearts, and I’m someone who usually doesn’t even celebrate Valentine’s.  I don’t know what’s gotten into me but it should result in several tasty offerings. First up: Linzer Cookies

    Linzer cookies are the cookie version of Linzertortes, ( Linzer torte or Linzer tart) a popular and traditional dessert in Austria , Switzerland , Germany and other European countries. It is usually served at Christmas time as are the cookies here in North America. The dough in both desserts is flour, butter, a little sugar, and usually ground nuts, like almonds or hazelnuts. It is crumbly, buttery, nutty, and just slightly sweet.  The tart is filled with jam and covered with strips of dough forming a lattice design on top.  The cookies are sandwich cookies, usually with a shape cut out of the top cookie.  You may have seen them with the circular cut out in bakeries or christmas tree cut outs around the Holidays.  With heart-shaped cutters available, I thought it would be a great dessert for Valentine’s Day.  I hope you agree.  I hope my good friend Martin and his wife Michelle agree too because I’ve packed some away in a darling gift box (covered in hearts) for them as an early Vday gift.  Enjoy!

    Adaptation of Martha Stewart Linzer Sandwich recipe

    Yields: About 16 cookies

    Ingredients:

    • 5 ounces slivered almonds without skins (1 cup)
    • 1/2 pound (2 sticks) unsalted butter, room temperature
    • 1/2 cup granulated sugar
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 2 cups plus 2 tablespoons all-purpose flour, plus more for work surface
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon table salt
    • Powdered sugar, for dusting
    • 2/3 cup fruit jam of your liking (I used strawberry)

     

    Directions:

    1. Place almonds in a food processor, and process until finely ground. Set aside.
    2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add egg, and beat until smooth, about 3 minutes. Beat in vanilla.
    3. Whisk together ground almonds, flour, baking powder, cinnamon, nutmeg, and salt.  Add to butter mixture; beat on low until combined, about 2 minutes. Form dough into two flattened disks, wrap each with plastic wrap, and refrigerate until firm, at least 1 hour or overnight.
    4. Preheat oven to 350 degrees. Have ready two baking sheets lined with Silpats or parchment paper. Also have ready one 2 1/2-inch round fluted cookie cutter and one 3/4-inch cookie cutter. On a lightly floured work surface, roll out half the dough to a 1/4-inch thickness. Using the 3-inch fluted cutter, cut out cookies. With a wide spatula, transfer cookies to the prepared baking sheets. Using the smaller cutter, cut the centers out of half of the cookies. Repeat rolling and cutting with the other half of the dough. *Combine the scraps from both batches, reroll and cut.
    5. Bake until the edges are golden, 12 to 16 minutes, rotating halfway through. Remove from oven; place on wire racks until completely cool.
    6. Lightly sift powdered sugar over the cut-out tops; set aside. Spread a s tablespoon of jam on the bottoms of each cookie, and sandwich with the sugar-dusted tops.

     

    *Notes: If you notice that your dough is getting sticky while you are cutting out the cookies, form it back into a disk and place in the refrigerator for about 10 minutes.  I kept the second disk of dough in the fridge and alternated between doughs when I rerolled the dough scraps. You will also need to  reflour your workspace and rolling pin often.

    Make tiny sandwich cookies with the cut out hearts.

     

    Great as a gift

     

    With one odd cookie left, I made a "thumbprint"cookie.

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    Croque Monsieur/Madame (Cozy Comfort Food part 3)

    Posted on November 12, 2010 by Tessa

    Grilled cheese sandwiches! That’s all these sandwiches are. Fancy grilled cheese sandwiches. They’re French, so of course they’re a bit pretentious, but don’t hold that against them. Like their American counterpart, they can transport you to another world.  You didn’t know food could do that? What have you been eating all your life, rice cakes?

    As I contemplated what I would make for my third and final installment for this week’s comfort food recipes, I thought about what I loved as a kid. More desserts came to mind, but then I remembered the most delicious and my favorite dishes are so simple like a BLT or grilled cheese sandwich. I couldn’t post a recipe about just any grilled cheese sandwich though. Everyone knows how to make a grilled cheese sandwich, right? So I thought back to what started this week’s recipes of comfort food, a lazy Sunday. To me weekend mornings, especially Sunday mornings, equal BRUNCH!!!!  Like a lightbulb over my head the Croque Monsieur flashed in my memory.

    I promise this blog is not going to be like the one that inspired that movie “Julie & Julia”, but again I turned to Martha Stewart Living Annual Recipes 2003.  A Croque Monsieur is a grilled ham and cheese sandwich usually made with Gruyère cheese and covered with a bechamel sauce (a white sauce made with butter, flour and milk). The name literally means Mr. Crunch and Mr.Crunch’s wife (?) is Croque Madame. That sandwich is usually made with chicken and topped with a fried egg. I first saw these recipes in the cookbook and the photographs alone made me want to make the sandwiches.  Yeah, they’re decadent, but so delicious you won’t regret it. I think they’re perfect for a Sunday brunch, and hope you will try to make one or both of the sandwiches.

    A Note: If you can’t find Gruyère, another Swiss Cheese can be substituted, even the Swiss Cheese produced here in North America works well with the sandwich. Any cheese that you like and melts well can be used.  I used Gouda for the Croque Madame and I think my eyes crossed when I took a bite. Oh, and forewarned is forearmed- these are fork and knife sandwiches, unless you’re home alone with nary a soul to judge you and a stack of napkins.

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Ingredients:

    Makes 4 Sandwiches

    • 2 tablespoons unsalted butter, plus more for bread room temperature
    •  2 tablespoons all-purpose flour
    • 1 cup  milk
    • 1/2 teaspoon coarse salt
    • Pinch of freshly ground nutmeg
    • Pinch of cayenne pepper
    • Pinch of freshly ground black pepper
    • 8 thick slices rustic French or firm white sandwich bread
    • 12 thin slices of ham
    • 1/3 pound Gruyère cheese, thinly sliced, plus 1 cup freshly grated (about 2 ounces)
    • 1/4 cup Dijon mustard or whole grain mustard

    Directions:

    1. Make bechamel sauce: Melt butter in a saucepan over medium heat until just starting to bubble.  Add flour, and cook, whisking constantly, until smooth but not browned, about 3 minutes.  Whisking constantly, slowly add milk; continue whisking until mixture has thickened, about 3 minutes more. Remove from heat, and add salt, nutmeg, cayenne, and black pepper. Transfer to a bowl; place plastic wrap directly on surface of sauce, and st aside.
    2. Heat broiler. Heat a griddle or large cast-iron skillet over medium-low heat. Smear one side of bread slices with mustard. Layer ham and cheese over 4 bread slices; top with remaining slices, pressing gently to adhere. Generously butter outer sides of each sandwich, spreading it to the edges.
    3. Place sandwiches on griddle or in skillet. Cook until golden brown and cheese has melted, 3 to 4 minutes per side, turning once. Transfer to work surface; divide bechamel sauce over tops. Sprinkle with grated cheese.
    4. Transfer to broiler ( in the cast-iron skillet or on a baking sheet), and cook until topping is melted and golden,    2 to 3 minutes. Serve immediately.

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    Posted in Main Dishes, Pork, Poultry, Recipes and tagged , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.
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