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"It's so beautifully arranged on the the plate – you know someone's fingers have been all over it." – Julia Child

Posts tagged hot drinks

If you’re in New York today, you may be in need of our book, Winter Cocktails. It was SOLD OUT for a while but, it’s available again (insert sigh of relief)! If you don’t already own a copy, here are a few places you can order from. Our publisher Quirk Books as well as Apple and Amazon. This cover image was actually a limited edition for Williams-Sonoma that is no longer available online, but, you may be lucky and find one at your local store that hasn’t sold out yet.

Enjoy!

One of our favorite drinks from the book is the Golden Hog. The fresh pineapple & candied bacon will get ya every time!

 

Well, it’s that time of year again: a time we love and hate all in the same breath.  As we say goodbye to summer and hello to fall, the days get shorter, the air grows cooler, and we squeeze in as much outdoor fun as we can. Watching the leaves change and soaking in that gorgeous fall sunlight is always more fun with your friends. So we decided to have a few people over to enjoy a warm fire, hot cider, and delicious food. Carving pumpkins, roasting marshmallows, and toasting pumpkin seeds are just a few of the nostalgic activities that took place. Lucky for us, one of our favorite prop stylists, Penelope Bouklas, joined us and turned our gathering into a photo-worthy event.

HOT SPICED APPLE CIDER

  • 4 cinnamon sticks
  • 2 tablespoons whole allspice berries
  • 2 tablespoons whole black peppercorns
  • 2 tablespoons whole cardamom pods, crushed with the side of a knife
  • Rind of 1 orange
  • 1 quart apple cider
  • Pinch of salt
  • Cheese cloth

– Toast the spices in a large saucepan over medium heat until fragrant, about 2 minutes. Wrap the spices in cheese cloth. Add the orange rind, cider, spices, salt and simmer over low heat for 30 minutes to allow the spices to infuse. Strain the cider and serve with optional garnishes.

Optional Garnishes:

  • Orange rounds
  • Whipped cream with orange zest and freshly ground black pepper

*Can also be enjoyed cold!

A little Jiffy Pop is always fun & super easy!

TATA’S CHILI CON CARNE

Serves 6 – 8

  • 1 pound ground beef  (black angus)
  • 2 (35-ounce) cans whole peeled tomatoes
  • 1 (15-ounce) can each of butter beans, red beans, and Great Northern beans
  • (or any combination of beans you like)
  • 2 to 3 ears of corn, shucked and removed from the cob, or 2 cups frozen corn
  • 2 to 3 large cloves of garlic, chopped
  • 1 medium yellow onion, chopped
  • 2 red poblano peppers, chopped
  • 2 jalapeño peppers, 1 choopped and seeded, 1 sliced with seeds
  • 1 tablespoon olive oil
  • 2 tablespoons cumin
  • 1 tablespoon chili powder
  • Salt and pepper to taste

– Rinse and drain the beans and set aside

– Heat the oil in a Dutch oven over medium – high heat. Add the meat, salt, and pepper. Cook until browned, 5 to 7 minutes.  Once browned, add the poblanos, jalapeños, onion, garlic, cumin, & chili powder. Cook over medium heat for 5 minutes, scraping the pot with wooden spoon as needed.

– Crush the tomatoes by hand as you pour them into the pot. Add the beans and corn. Stir together & bring to a boil. Reduce the heat and simmer covered for about 1 hour.

Optional Garnishes:

  • Dollop of crème fraiche or sour cream
  • Chopped scallions
  • Shredded sharp cheddar cheese
  • Toasted pumpkin seeds

SKILLET CORNBREAD

Makes 1 (10-inch) round, serves 4 to 6

  • 1 cup medium-grind yellow cornmeal
  •  1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  •  1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs
  •  ½ cup sour cream
  • 1 cup milk
  • 1 cup frozen or fresh corn kernels
  • 5 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 6 scallions, chopped
  • 1 poblano pepper, roasted and chopped
  • Suggested garnishes: butter, honey, cheddar cheese

– Adjust an oven rack to the middle position and preheat the oven to 400°F.

– In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk the eggs, sour cream, and milk together in a separate bowl. Whisk into the flour mixture. Stir in the corn.

– Heat the oil and butter over medium heat in a 10-inch cast iron skillet until shimmering. Add the scallions and chile and cook until softened, about 3 minutes. Stir in the scallion-poblano mixture into the batter then into the skillet skillet. Bake until the cornbread is golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer skillet to cooling rack and cool at least 10 minutes before serving with suggested garnishes.

– Refrigerate leftovers in an airtight container. Reheat in a preheated 350°F oven for about 10 minutes. Alternatively, cut slices and butter both sides. Cook in a nonstick skillet over medium heat until crisp and heated through.

FIRESIDE S’MORES

  • Graham Crackers
  • Bar of good dark or milk chocolate  (we used Ghiardelli 60% Cacao)
  • Large marshmallows
  • Sticks for cooking over the fire

– Place a marshmallow on the end of a stick and heat it over the fire, paying careful attention not to burn it. (Unless you like it burnt!)  Meanwhile, warm 2 graham crackers with 1 piece of chocolate on the edge of the fire. Depending on your fire pit, you’ll need to find a good steady spot to get indirect heat. Once your marshmallow is cooked to just right, put your s’more together like a sandwich and enjoy!!

Salted Caramel Hot Chocolate

We know: it’s freezing. We’d offer to come over and snuggle, but, no way we’re leaving home today. Try our remedy instead!

 

SALTED CARAMEL HOT CHOCOLATE
A dark, rich, and perfectly seasoned elixir from our book,  Winter Cocktails

In this variation, sugar cooks down to an amber, bittersweet caramel that blends seamlessly into hot chocolate.
Cooking Tip: You will need a large saucepan for this recipe: the addition of cream to the caramel causes the mixture to bubble aggressively.

1 1/2 cups granulated sugar
3/4 cup water
6 tablespoons light corn syrup
1 cup heavy cream
1 teaspoon Maldon salt, plus additional for garnish
4 tablespoons unsalted butter
1/2 cup natural cocoa powder
3 tablespoons packed dark brown sugar
4 cups whole milk
6 ounces bittersweet chocolate, finely chopped, or chocolate chips
2 teaspoons pure vanilla extract

Ingredient Tip: Maldon salt is a sea salt whose large flakes are ideal for seasoning: they melt slowly but easily into warm items, and also provide a nice crunch and textural contrast. See page 000 for resources.

– Stir sugar and water together in large, heavy-bottomed saucepan over medium-high heat. Cook, swirling pan occasionally, until sugar turns dark amber and just begins to smoke, 6 to 8 minutes. Immediately add cream and salt, stepping away from pan while bubbling and sputtering subside. Reduce heat to medium and stir just until mixture is smooth. Remove from heat.

– Melt butter in medium saucepan over medium heat. Add cocoa and brown sugar and stir with whisk until a paste forms. Slowly add milk, whisking constantly. Whisk in caramel. Bring to simmer over medium-high heat, then, reduce heat to medium-low. Stir in chocolate and cook, stirring until chocolate is completely melted. Remove from heat and stir in vanilla.  Serve in warm cups and sprinkle with Maldon salt.

– Spike each serving with 1 1/2 ounces Amaretto per serving, if desired (trust us, you desire).

Serves 4