Want your hot chocolate with a bit of kick to it? There are several ways to bring zing to an old standard. Variations for the over 21 crowd are myriad, essentially hot chocolate or hot cocoa cooked the desired way and then “spiked” with one’s preferred alcohol. Possibilities include: bourbon,...
French Hot Chocolate – called le Chocolat Chaud – is distinguished from traditional hot chocolate in that it is much richer and thicker, and less sweet. True French hot chocolate is always made from brick chocolate, the higher the cacao percentage the better, and never from cocoa powder. The texture is velvety...
We are entering the cold weather where cuddling up by the fire with a steaming mug of something warm, such as hot chocolate, is an evening favorite. So here is a short history of this delicious beverage. Between 3,000 and 4,000 years ago, cacao plants were first cultivated in Mesoamerica...
Isabella Mary Mayson is best known by her married name: Mrs. Beeton. She was born in Cheapside, London on March 12, 1836. Her father, Benjamin Mayson, died when she was four, leaving her mother Elizabeth pregnant and with four young children. Three years later Elizabeth married Henry Dorling, a widower with four children of his...
Negus is the name of a drink made of wine, most commonly port, mixed with hot water, spiced and sugared. This mulled wine, created by Colonel Francis Negus (d.1732), was served at the balls in Jane Austen’s Mansfield Park and The Watsons, and noted in other classic literature such as Jane...
Red, White, and Blue Pasta Salad Ingredients:16 oz rotini pastaRed and blue food coloring16 oz mozzarella cheese, cubed6 oz pepperoni slices, quartered7.5 oz marinated artichoke hearts, chopped3.5 oz sliced olives15.5 oz garbonzo beans, rinsed and drained1 medium red onion, diced1 red bell pepper, dicedCheese & Garlic Italian dressingsalt & pepper to...
Coconut Water and Fresh Berry Popsicles Ingredients Fresh Berries (blueberries, raspberries, sliced strawberries, etc.)Coconut Water (best with pure coconut water such as Amy and Brian’s Coconut Juice)Instructions Drop berries into popsicle molds (smaller pieces will go to the bottom, others will have to be gently nudged into the mold using...
Today is Shrove Tuesday — also known as “Mardi Gras” or “Fat Tuesday” — the day before Lent begins on Ash Wednesday. Traditionally viewed as a day of repentance, Shrove Tuesday has become a day of celebration and feasting before the period of fasting required during the Lenten season. The name Shrove...
ORGEAT – the drink with the odd pronunciation (I will explain in a moment), is never mentioned by Jane Austen, either in a letter or her novels, but surely would have been known to her. Mentions of Orgeat being served at Almacks and other Society gatherings are scattered throughout letters...
I am a Kentuckian now and although according to my family in Mississippi (the DEEP South) Kentucky cannot truly be considered completely Southern since the state remained neutral during the Civil War LOL! I figure I have the legitimacy of Mississippi blood flowing through my veins. Thus, I AM Southern!...
In the Middle Ages, posset was a warm dish served to invalids and those suffering from a fever or cold. Milk was heated and then curdled by adding spiced wine, spirits, or ale. Egg yolks might be added as a thickener or to create a smooth thin custard-like drink. During the...
Baked Apple Bombs 4 large granny smith apples, peeled and cored 2 sheets puff pastry, thawed 1/4 cup granulated sugar 2 tablespoons corn starch 1 teaspoon apple pie spice 1/4 teaspoon salt 12 caramel candies 2 eggs 1/4 cup Demerara sugar Salted Caramel Sauce for serving Preheat the oven to 400...
It is the very dream of drinks, the vision of sweet quaffings. The Bourbon and the mint are lovers. In the same land they live, on the same food they are fostered. The mint dips its infant leaf into the same stream that makes the bourbon what it is. The...
Last year at this time (or rather, the second week of April) as the week marking Easter celebrations and remembrances commenced, I posted a series of blogs on the topic. Some were informational, some were for fun, but all were awesome! Instead of re-posting each one, I am providing easy...
Scotch Collops Scotch Collops (slices of meat) are a traditional Scottish dish. It can be created using either thin slices or minced meat of veal, beef, lamb or venison. This is combined with onion, salt, pepper, and suet, then stewed, baked or roasted with optional flavorings according to the meat...
