Decadent Hot Cocoa Mix

Yield:  Just under 1¾ cups mix, enough for 9 cups;

packs up well in a 2-cup jar

Recipe from Smitten Kitchen

Husband-Tested in Alice’s Kitchen

We’ve had a few snowflakes and very cold temps this week and so I was in the mood for a hot chocolate treat.  I liked the idea of this recipe because it uses real chocolate as well as the cocoa powder.  Well, this turned out to be just as good (in my opinion) as the fancy hot cocoa mix from William Sonoma.  It’s very rich, chocolaty and somewhat thick, especially if you whisk it until you get a nice foamy top.  Serve it as is (which is quite rich) or top if off with some Homemade Marshmallows or whipped cream.  This recipe can be doubled.  You can then scoop some in Mason jars and tie the recipe onto the jar to give as hostess gifts for the coming holidays.

3 ounces semi- or bittersweet chocolate, roughly chopped (I used bittersweet chocolate chips and chopped them fine in the food processor.)

½ cup granulated sugar

1 Tablespoon cornstarch

½ cup cocoa powder, any kind you like

¼ teaspoon vanilla or the seeds from a tiny segment of fresh vanilla bean

1/8 teaspoon sea salt or ¼ teaspoon kosher salt

Combine all the ingredients in a food processor and blend until powdery. Mixture keeps in an airtight container at room temperature for up to 2 months.

To Use:  Heat one cup of milk (coconut, almond or others would work here too) in a saucepan over medium heat until steamy.  Add 3 Tablespoons Decadent Hot Cocoa Mix to the milk.  Whisk over heat for another minute or two, until it begins to simmer and the mix is completely dissolved. (I use a small battery powered whisk that I use for making milk foam for my coffee. This makes a lovely thick foamy-topped hot chocolate.  You can also use your muscle power and a good whisk for this, if you wish.) Pour into mug, top with marshmallows or a dollop of whipped cream.

Other Flavors: 

·      Mexican Hot Chocolate—add some chile powder, cayenne and cinnamon

·      Mint Hot Chocolate—substitute peppermint extract for the vanilla

·      Mocha Hot Chocolate—add a couple of tablespoons of espresso powder

(Don’t have a food processor?  Chop or grate the chocolate until it is as fine as you can get it, and stir it into the remaining ingredients.)

Wild Rice and Wheat Berry Salad with Cranberries and Pine Nuts

Serves 10

Recipe from Raising the Salad Bar by Catherine Walthers

Husband-Tested in Alice’s Kitchen

The combination of wild rice and wheat berries makes a hearty dish that’s filled out with dried cranberries, diced apple and buttery pine nuts. The citrus vinaigrette is really delicious and could be used for other salads too. This dish is perfect for a holiday or fall party because the salad can be made up to a day in advance. It would be especially yummy served along with roasted turkey, chicken or pork. As you can see this salad turned out to be quite eye appealing as well.

Salad

¾ cup wheat berries, rinsed

1 cup wild rice

1 ½ teaspoons Kosher salt

2/3 cup dried cranberries

½ cup thinly sliced celery

1 crisp apple, peeled and diced (Add this just before serving, if making in advance or the apple will turn brown)

½ cup minced flat leaf parsley

¼ cup pine nuts (I toasted these in a dry skillet.)

Citrus Vinaigrette

grated zest of 1 lemon

1 Tablespoon fresh lemon juice

grated zest of 1 orange

½ cup fresh orange juice (It took two small oranges for this)

2 Tablespoons raspberry vinegar (The recipe said you could also use Champagne, rice or balsamic vinegar, but, I haven’t “husband-tested” these yet)

1 Tablespoon finely minced shallot

2 teaspoons honey

¼ cup olive oil

1 teaspoon Kosher salt

In a large pot, bring 4 quarts of water and the wheat berries to a boil.  Reduce heat to low and simmer, covered, for 35 minutes.  Add the wild rice and salt to the pot.  Bring to a boil again, lower the heat, then simmer and cook, partially covered, for an additional 50 to 55 minutes or until both grains are cooked.  Many of the wild rice grains will have split somewhat, but they will still have a little bite.  The wheat berries will be plump and slightly chewy.  Drain well.  Stir in the dried cranberries and let the mixture cool completely.

Meanwhile, put all of the vinaigrette ingredients in a jar with a lid and set aside until it’s time to serve the salad.

In a large serving bowl, combine the cooled grains and cranberries with the celery, apple and parsley. 

Just before serving, shake the jar of vinaigrette well to combine.  Pour over the salad, mix will and top with the pine nuts.  Serve at room temperature.