‘Tis the Season for Hot Cocoa

Spiced Hot Chocolate with Vanilla Cream

When I was a child, hot cocoa was one of those treats that everyone loved to have during the cold New England winter.  Everyone that is, except me.  You see I felt like I was being ripped-off.  While all the other kids were savoring their steaming mugs of instant hot chocolate complete with cute little marshmallows, I was subjected to real cocoa, Droste’s Dutch to be exact.  I couldn’t stand the thought of it!  My dad would take a spoonful of cocoa powder, a spoonful of sugar, a cup of whole milk and whisk it up on the stove.  To be nice, he would even put a big authentic floating marshmallow on top. No fake stuff for us!  All I could do was boycott the strong, creamy chocolate drink.  Years later, I was at a party and they had “Swiss Miss” what luck! I grabbed a cup, gulped it down and realized that I hadn’t been ripped-off after all.  Even the little marshmallows disappointed me. They had the consistency of industrial insulating foam. It turned out dad was right after all. I quickly got back on the real cocoa bandwagon. Now I appreciate the bold flavor of cocoa straight up with a spoon of sugar and hot milk whipped into a frothy frenzy.  Every now and then I will add different spices to the drink to find the perfect balance of sweet and spicy.  In this particular recipe, I add Chinese 5-spice powder.  The powder contains all the spices that I love to incorporate into recipes during the Christmas season.  You can find it at most supermarkets in the spice aisle.  Oh, and need I say a splash of Peppermint Schnapps is always nice?  That is probably the way the authentic Swiss Misses and Misters are drinking it after a hard day of skiing in the Swiss Alps!

Spiced Hot Cocoa with Vanilla  Cream 

Cocoa

2 teaspoons cocoa powder

2 teaspoons sugar

¼ teaspoon of Chinese 5-spice powder (available in grocery spice aisle)

1-cup whole or low-fat milk

Add all to saucepan and whisk until smooth and warm.  Pour into mug.

Vanilla cream

8 ounces whipping cream

1-teaspoon vanilla extract

1-teaspoon sugar

Holiday sprinkles (optional)

 Place all ingredients in a mixing bowl and mix with an electric mixer until soft peaks form.  Place a dollop of whipped cream on top of cocoa and decorate with sprinkles.

 

Marsala Cranberry Sauce

I am looking forward to this week and Thanksgiving. It has always been my favorite holiday.  The kitchen smells wonderful during preparation, which lasts for a few days.  I start to plan the menu weeks before the big day.  It is a given that turkey will be on the table.  I only make it once a year so it has to be just right. I am constantly changing the recipe so one never knows what it will taste like however; I always put the stuffing in the bird.   I tend to stick to the traditional New England sides such as, mashed potatoes, creamed onions, baked cauliflower in a cheese sauce, string bean casserole, turnips mashed with carrots, corn, pumpkin pie, apple pie, ginger cookies and of course cranberry sauce.  I never buy pre-made cranberry sauce because it makes no sense to me.  The real thing is so easy to make and you cannot beat the fresh taste!  Many people do not know that you can make it right in your own kitchen.  That surprises the heck out of me but I always get a strange, if not a look of disbelief, when I say that I make it myself.  Do yourself (and your guests) a favor and skip the canned jelly-like substance.  With homemade cranberry sauce your options are endless. All you need to know is that the basic foundation is fresh cranberries, sugar and water.  Add whatever you like to liven it up. You can make it a few days ahead of time and refrigerate.  Here is a recipe that I just came up with and I really like it.  I hope I can stay out of it until Thanksgiving!

Marsala Cranberry sauce:

 Ingredients:

3 cups fresh or frozen cranberries

3 cups sugar

2- 1/2 cups water

1 Tbls. orange zest

2 Tbls. Marsala wine

1 cinnamon stick

2 Tsps. fresh thyme

Sprig of thyme for garnish.

 Place all ingredients in a heavy saucepan.  Heat until it boils and then reduce heat to simmer.  Simmer on low to medium heat and stir occasionally, until most of the berries burst and the sauce is thickened.  This takes about about 30 minutes.  Remove cinnamon stick and serve.  You can also let it cool to room temperature and then refrigerate until ready to serve. 

Potatoes au gratin

Comfort food is what everyone craves during the colder months.  My favorite comfort food is homemade potatoes au gratin.  This dish is a deal breaker if you are counting calories.  However, don’t despair because my recipe shaves away some of the unwanted guests on your dinner plate.  It has the rich, flavorful and gooey-good consistency that you remember coming out of your mom’s oven.  If you want to be creative, you can also add parsnips or sweet potatoes.  Also, use the cheese that you savor the most.  I happen to like dry Gouda like Vincent Gouda.  Because it is “au gratin” you can add breadcrumbs to the top but I think this takes away from the flavor and texture. If you love calories, add some heavy cream in place of the milk.

Ingredients:

1 garlic clove, peeled and chopped

1 Tbls. unsalted butter

2½ cups low-fat milk (I use 2%)

2 Tbls. chopped sweet onion

¼  Tsp. salt

¼ Tsp. pepper

Pinch of nutmeg

Approximately 4 large Yukon potatoes sliced very thin.  A mandoline works great.

½ cup Gruyere cheese, shredded

¼ cup Gouda cheese, shredded

1½  Tsp. fresh thyme, chopped

 Directions:

Preheat oven to 375 degrees.  Lightly coat an 8-inch x 8-inch baking dish with butter or cooking spray. Heat first seven ingredients in a saucepan until almost ready to boil. Remove from heat and mix in potatoes.  Place one half of the mixture in the baking dish and sprinkle with half of the cheese.  Place the remaining mixture on top and sprinkle with the remaining cheese.  Bake for 20-25 minutes or until potatoes are fork-tender and top is browned.  Sprinkle with thyme and let stand for 8-10 minutes. Serve and enjoy!

***Note*** If top is not browned, place the baking dish under the broiler. 

Java with a jolt of flavor

“Storm Chaser” by Firecreek Roasters”

Recently I was given a bag of hand-roasted coffee beans to try.  They are from a local roaster, the Firecreek Coffee Company, which is located in Cave Creek, AZ.  I ground up, brewed and then enjoyed a wonderful, aromatic cup of “Storm Chaser” coffee.  The artisan roasters use small batches of the finest organic, fair trade, single-estate beans.  The beans are air-dried which helps to preserve their true flavor.  That is why I could detect a distinct taste of fresh berries.  You can order the beans on-line or visit their neighborhood coffee bar. As an added bonus, they offer pastries by the well-known Tammie Coe.  So, have a yummy pastry with a cup of coffee, sit back and be entertained by the local colors of Cave Creek-a place that never disappoints!  Check out the Firecreek website for more information and hours http://www.firecreekcoffee.com/

Fall Salad with Maple Butternut Squash

I love to make butternut squash soup in the fall.  I went to the market the other day to buy a squash and got more than I bargained for.  The smallest squash they had was the size of a VW beetle.  I had no choice but to purchase it.  I trucked it home and there it sat on the counter.  After much apprehension, I was finally able to cut into it, not lose a finger or hand in the process, and then chop and chop and chop.  I ended up with more than the needed 2 cups for my soup.  What was I supposed to do with extra squash?  I like it mashed with butter and brown sugar but that does get boring and I couldn’t fathom eating that much of it.  Since it was already cubed, I decided to toss it in some maple syrup and roast it.  Maybe I could put it in a salad with some cranberries (a staple at this time of year), candied nuts and feta cheese? Well, I did and it was good!  It was so good that I didn’t even think twice about eating it for a few nights.  I also liked the way the colors of the salad mimicked the changing colors of the autumn leaves.  So get out there, buy a butternut squash and think in terms of roasting, not mashing!

Ingredients

Squash:

4 cups of cubed butternut squash

1 Tbls. olive oil

2 Tbls. pure maple syrup

Salad:

8 cups of mixed greens

½ cup crumbled feta cheese

½ cup toasted or candied pecans

½ cup dried cranberries

¼ cup finely chopped sweet onions

Dressing:

4 Tbls seedless raspberry jam, or jam put through a sieve

2 Tbls olive oil

2 Tbls red wine vinegar

1 Tbls honey

1 Tbls chopped fresh thyme

Sea salt and pepper to taste

 Preheat oven to 425 degrees. Toss cubed squash in oil and then toss in maple syrup.  Place on a pre-heated cookie sheet and bake for 25 minutes or until squash is fork-tender.  Remove squash and allow it to cool.  Whisk together all ingredients for dressing.  Toss all salad ingredients in serving bowl with dressing.  Add squash and give a final toss.  Enjoy! 

Halloween Pumpkin Cupcakes

Candy is everywhere you look but that is not why Halloween is one of my favorite holidays.  Pumpkin is the reason for my great anticipation of the sugary day. Nothing represents Halloween like the versatile and delicious pumpkin.  I especially love it folded into baked goods.  I always feel like I am eating a somewhat healthy cake, bread or cupcake if it includes pumpkin; wishful thinking but it works every time!  I love making cupcakes because they are just the right size and fun to decorate.  This is my favorite recipe for pumpkin cupcakes, they are very light and airy and you can really taste the pumpkin.  The cream cheese frosting has a hint of maple that adds to their richness.  Give them a try; they just might spooke you into believing that pumpkin is better than candy!

This makes approximately 18-20 cupcakes.

 Ingredients:

Cupcakes

2 ¼ cups all-purpose flour, sifted

1 Tbls. baking powder

½ Tsp. baking soda

½ Tsp. salt

1 Tsp. cinnamon

½ Tsp. ground ginger

½ Tsp. nutmeg

½ cup unsalted butter

1 1/3 cups sugar

2 eggs beaten

1-¼ cups canned pumpkin

¾ cup milk

Paper cupcake liners

Frosting:

¼ cup unsalted butter

8 ounces cream cheese, softened

2 ½ cups powdered sugar, sifted

2 Tsps. vanilla extract

1 Tsp. pure maple syrup

Pinch of salt

Toasted and chopped pecans or almond slivers (optional)

Halloween colored sprinkles or cake decorations

Sift together flour and next 6 ingredients in a bowl.  Cream butter and sugar in mixer until light and fluffy.  Beat eggs into butter mixture and then add pumpkin.  Stir dry ingredients, alternately with milk, into butter mixture, ending with the dry ingredients. Mix until batter is smooth.  Place cupcake liners into muffin tins. Spoon batter into the liners.  Bake at 375 degrees for 25minutes.  Let them cool completely before frosting.

Frosting- Mix butter, cream cheese, sugar, salt, vanilla and maple syrup together in bowl until smooth.  Frost cupcakes.  If you are using the nuts, place them on a plate and roll the frosted edges of cupcakes in the nuts. Decorate with sprinkles and enjoy.

Bye, Bye, Blueberry…

Blueberry-Honey and Feta Salad

My favorite berry, the blueberry, is now past its prime.  Every year I look forward to blueberry season.  I eat so many blueberries it is surprising that my skin does not have a permanent tinge of blue.  I put them in yogurt, cereal, ice cream, cakes, breads, you name it and I will add blueberries.  As a matter of fact, my first blog was about my love of blueberries (see June’s blueberry pie).  I only have a few left and I plan on using them in my favorite salad.  I call it my blueberry-honey and feta salad.  If you have any fresh berries left, go ahead and try it, you won’t be disappointed!

 Blueberry-honey and Feta Salad

 Ingredients:

4 cups of mixed salad greens or chopped romaine

½ cup of fresh blueberries

¼ cup finely chopped sweet or red onion

½ cup crumbled feta cheese

2 Tbls. olive oil

1 Tbls. red wine vinegar

1 Tbls. honey

sea salt and pepper

(Candied walnuts or pecans make a nice addition)

Whisk oil, vinegar and honey in a bowl.  Add sea salt and pepper, to taste.  Combine remaining ingredients in a serving bowl.  Add dressing, toss and enjoy.  If you are adding nuts, add just before serving so that they do not become soggy.

Halloween tea, so good you’ll have to scream!

Trick or tea

Take some time for yourself and visit Souvia Tea in Moon Valley, located at the northwest corner of Thunderbird and Coral Gables.  They are a locally owned business that has hundreds of bulk teas and accessories.  I heard they had a Halloween tea and took my children for a relaxing pot of tea and cakes.  Sure enough they do have a “Trick or Tea” tea, complete with little black cats and orange sprinkles!  It was tasty with a hint of berry.  The tea is a swamp water green, which the kids thought was great.  We enjoyed a berry scone and a plum cake with our tea.  What a great way to spend quality time together and it really got us in the mood for Halloween.  Plus, your little ghosts and goblins will feel like grownups drinking tea from real teacups.  Just make sure your kids can sit still, the shop is tranquil and there are plenty of things to break.   We even bought some of the loose tea for home and make it every night to sip while reading our way through the Legend of Sleepy Hallow.  So grab your favorite ghost story and head over for a spookingly great cup of tea.  I can’t wait to taste what they have in store for November and December!

 Souvia has shops in North Central Phoenix and Scottsdale.  Check their web site for directions, hours and other information www.souvia.com

Apple harvest sauerkraut to sweeten your Oktoberfest

Apple Harvest Sauerkraut

I love the month of October.  It starts to cool down in Phoenix and the mornings are pure joy.  I also like feeling autumn in the air; it is not New England but you have to work with what you have.  Today, I even planted some herbs and vegetable seedlings in the garden.  Logic would tell you that you harvest in the fall and plant on the spring but remember this is Phoenix and the gardening starts now.  I can’t let October pass me by without an Oktoberfest dinner.  I have German roots so to me it means a warm and flavorful meal shared with family and friends.  This year we had a few friends over and I offered German cheeses, warm, soft pretzels, pickled herring, and beer for appetizers.  After that, we sat down to knockwurst and bratwurst sitting on top of apple infused sauerkraut.  This was accompanied by warm German potato salad, and homemade applesauce.  Good quality mustard is a must as the main condiment. 

Many people shy away from sauerkraut and I believe it is because they have had it poured out of a can and heated up.  That does it no justice.  When prepared with attention, it is wonderful and good for you as well.  I always sweeten it with apples which makes a huge difference.  Try my recipe and see if you become a sauerkraut convert!  If you are not making a whole meal, just put the kraut on top of a hot dog or Reubensandwich.  Note to vegetarians…this will add some “oomph pa” to the Oktoberfest tofu dogs.

 Make your meal authentic and offer German beer and Riesling.  We ended our meal with apple streusel cupcakes.  We were ready to burst like wurst on a skillet when the meal was over.  Prost!

 Apple Harvest Sauerkraut-   serves 8 generous portions

Approximately 47 ounces sauerkraut (one 32 ounce jar and one 15 ounce can)

1 Tbls. butter

½ cup chopper onions

1 bay leaf

1/3 cup Riesling

1/3 cup applesauce

1 cup sparkling apple cider, such as Martinelli’s

5 juniper berries (optional, available in the spice aisle of large markets)

¼ Tsp. caraway seeds (optional)

 Rinse and drain the sauerkraut.  Melt butter in heavy pan, add onion and sauté until light brown.  Add bay leaf and stir.  Add Riesling, and scrap up any brown bits in pan.  Reduce the Riesling until there is only a small amount remaining in pan.  Add applesauce and cider, stir well.  Add in juniper berries and caraway seeds, if using.  Simmer on stove for at least ½ hour and up to three hours, stirring occasionally.  If it gets dry add more cider.  Remove from pan with slotted spoon and place in bowl.  Before serving, remove bay leaf and juniper berries.  

 

 

2009 Great Cajun Cook-off & Food Fest!

I just bought my tickets for the Cajun Fest! They are almost sold out so buy your tickets soon if you plan on attending.  It is on November 1st from 1PM-5PM.  I can’t resist a chance to spend an afternoon eating Cajun Food and Southern Food.  The day will not get here fast enough.  I am already thinking about that steaming bowl of gumbo…..

The web-site is www.greatcajuncookoff.com

See you there and laissez les bons temps roulez!