June 24, 2004
Serendipity's "Frrrozen Hot Chocolate"
Ingredients:
6 half-ounce pieces of a variety of your favorite chocolates
2 tsp. store-bought hot chocolate mix
1 1/2 Tbsp. sugar
1 1/2 cups milk
3 cups ice
Whipped cream
Chocolate shavings
Directions:
1) Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted.
2) Add the cocoa and sugar, stirring constantly until thoroughly blended.
3) Remove from heat and slowly add 1/2 cup of the milk, and stir until smooth. Cool to room temperature.
4) In a blender, place the remaining cup of milk, the room- temperature chocolate mixture and the ice.
5) Blend on high speed until smooth and the consistency of a frozen daiquiri.
6) Pour into a giant goblet and top with whipped cream and chocolate shavings. Enjoy with a spoon or a straw - or both.
From Sweet Serendipity: Delightful Desserts and Devilish Dish, via The New York Post
Posted by dahl at 11:19 AM | Comments (0)
December 24, 2003
Eggnog
Ingredients:
6 fresh egg yolks
1 cup confectioners' sugar
2 cups good quality bourbon
1 cup cream
1 1/2 cups milk
6 fresh egg whites
Pinch sea salt
1 nutmeg.
Directions:
1. In an electric mixer or by hand, whisk together egg yolks and 3/8 cup confectioners' sugar until light, dense, and mixture forms a ribbon trail when whisk is lifted. While whisking, very slowly add 1 cup bourbon. Cover this mixture, and refrigerate for one hour.
2. Whisk in remaining bourbon, then beat in cream and milk. Add 1/2 cup more milk if it is too thick. In another bowl, whisk egg whites with a pinch of salt, until fluffy. Slowly add remaining confectioners' sugar while whisking; keep whisking until whites are shiny and hold firm but not stiff peaks. Fold egg whites into egg yolk mixture.
3. To serve, ladle eggnog into small cups — demitasse cups would work well — making sure to get some foam on each. Grate a little nutmeg on top of each.
Time: 20 minutes plus one hour's chilling
Yield: 8 servings.
From The New York Times, 12/24/03
Posted by dahl at 08:43 AM | Comments (0)