Bourbon Hot Chocolate for One

Tags

adult, beverage, bourbon, chocolate, cocktail, hot, winter

When it gets just a little too cold outside, a good cup of hot chocolate will warm you, body and soul.

Adult Hot Chocolate for One (from Emeril)

• 1 cups whole milk
• 1 (3-inch) cinnamon stick
• 1/2 star anise
• Pinch of lime zest
• 1/4 tsp vanilla extract
• Pinch of grated nutmeg
• 4 oz semi-sweet chocolate chips
• 2 tbsp bourbon

Directions

In a small saucepan, combine all the ingredients except the chocolate, bourbon and cream. Heat over medium low heat, stirring occasionally, for 20 minutes. Add the chocolate to the pan and continue to cook over low heat, whisking until all of the chocolate has melted. Add bourbon and stir to combine.

Photo from here.

Divinity

Tags

candy, dessert, divinity, holiday, winter

This divinity is a total experiement for me. The last time I ate it, I was ten years old. No one I know has made it recently. So I just read the recipe and tried to recreate. I think that I didn’t beat it long enough. According to the pictures posted on the internet, divinity forms fluffier balls that retain that shape when dropped onto the wax paper. Mine flattened out quickly into little frisbees. They are not a total loss though. They still taste good and the consistency is melt in your mouth. Do you readers have any tips for making divinity? I plan to make these again; maybe the next time I will use another flavoring than vanilla. I have read that you can use peppermint or almond extract. And that you can add food coloring for a more festive presentation.

Divinity

• 4 cups sugar
• 1 cup white corn syrup
• 3/4 cup cold water
• 3 egg whites
• 1 teaspoon pure vanilla
• 2 cups chopped pecans

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Allow syrup to cook until it reaches 250 degrees or hard ball stage on the candy thermometer.

While the syrup is cooking, beat the egg whites until stiff peaks form. When the syrup reaches 250 degrees, carefully pour a slow steady stream of syrup into the egg whites. The mixer should continue running though this point at a high rate of speed. Add vanilla and continue to beat until the mixture holds shape (approx 5 minutes). Stir in pecans.

Quickly spoon out spoonfuls of the candy onto waxed paper. Work quickly as it tends to become stiff quickly. Allow to dry and then store in an airtight container.

Homemade Hot Chocolate

Tags

beverage, chocolate, hot chocolate, marshmallows, winter

I love hot chocolate. It reminds me of snowy days on the farm. We kids would go outside to feed the animals in the morning and, when we came back in, Mom would sometimes have this delightful beverage waiting for us. This recipe is single serving. What recipe would be more perfect for Christmas Eve? None I can think of!

Homemade Hot Chocolate

• 2 tbsp sugar
• 1 tbsp HERSHEY’S Cocoa
• 1 cup milk
• 1/4 teaspoon vanilla extract
• Miniature marshmallows (optional)

Stir together sugar and cocoa in medium saucepan; whisk in milk. Cook over medium heat, stirring constantly. Heat until serving temperature. Do Not Boil. Remove from heat; add vanilla. Top with mini marshmallows. Makes one serving.

Roasted Pablano Beef Stew

Tags

beef stew, Dinner, peppers, scoville scale, Supper, winter

Beef stew is definitely a cold weather food. I spent last week in Waco, TX, where it rained every day. I came home to KY and, what do you know, it’s rainy here too. I needed something to warm me up. This recipe is just the thing. It is filling, spicy, unique, and easy to make.

I had never used pablanos before. This stew was pretty spicy but was tempered well by some sour cream. Pablanos are rated on the Scoville Heat scale at 1000 to 2000 (jalapenos are 2500 to 5000, if that gives you any idea of where the pablanos fall in the scale).  As with many peppers, pablanos are hotter when they ripen to red. However, I used the green ones available in my local grocery. I plan to use these again soon in a stuffed pepper of some variety. Have any recipe suggestions?

Roasted Pablano Beef Stew

• 5 pablano peppers
• 1 boneless beef chuck roast (2 to 3 lbs), cut into 1 inch chunks
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves of garlic, minced
• 2 cans beef broth (32 ounces)
• 1 can diced tomatoes
• 1/3 cup fresh cilantro, diced
• 1 tbsp chili powder
• 1 tsp salt
• 1 tsp ground cumin
• 1/2 tsp ground black pepper
• 2 large potatoes, peeled and diced into 1 inch cubes

In the oven, broil the peppers and all sides, blackening and blistering the skin. Use tongs to rotate the peppers as needed. When done, place the peppers in a bowl and cover with plastic wrap. This will create and trap steam from the hot peppers, allowing for easier removal of the skin. Allow the peppers to sit for 20 minutes and then remove the skin, stem, and seeds. Coarsely chop and set aside.

In a Dutch oven or large pot, brown the beef in the oil. Remove and keep warm. In the same pan, saute the onions until tender. Add garlic and cook for another minute. Add broth, tomatoes, cilantro, chili powder, salt, cumin, pepper, pablanos, and beef. Bring to a boil. Reduce heat and cover. Simmer for 1 1/2 hours or until the beef is tender. Add potatoes and boil until tender.  Garnish with sour cream, cheddar cheese, and cilantro.