To develop the electric light bulb, Edison experimented. Thousands of experiments.
I read his biography as a kid, and I took Edison seriously. I have devoted a lifetime of experimentation in finding great hot chocolate. No, the greatest hot chocolate. I have been to Angelina’s in Paris. I have, I admit, tried Swiss Miss. From top to bottom and in between, if it says “hot chocolate” I’m willing try.
This recipe is “mine” yet the result I must say of reading dozens and dozens of recipes. Out of the amalgam, here is what I truly find to be just the perfect hot chocolate. And, this recipe is for two so you can immediately share!
Brian’s Best Hot Chocolate
Yield: 2 servings
- 4 ½ ounces dark chocolate, bittersweet or semisweet
- 1 cup milk
- 1 cup heavy cream
- 3 tablespoons sugar
- 1 tablespoon vanilla
- Whipped cream
Shave the chocolate. Really, shave it, not just chunk it. See the picture below.
Put the milk and cream into a heavy saucepan. Add the sugar and vanilla. Scrape in the shaved chocolate.
Turn the heat on medium high and begin to whisk the mixture. Keep the heat low until the chocolate has melted. By shaving the chocolate, this melting process will be swift.
Now, turn the heat to high and whisk vigorously. Bring to a boil and continue to whisk for just a moment to generate froth. Thing of this vision: Mexican Hot Chocolate.
Remove the pan from the heat and divide into two cups. Adorn with whipped cream. From the cutting board where you shaved the chocolate, take some leftover pieces and dot over the whipped cream.
Drink with love and care. It’s hot.
Source: Brian O’Rourke
Top Photo Information: Canon T2i, 18-55MM Macro Lens, F/2.8, 1/80 second, ISO 1000
There is a lovely work called the Thanksgiving Cookbook by Holly Garrison that has a Calvados Rye Stuffing. I’ve blogged the recipe and we loved it. Thing is, this Thanksgiving our grandson Daniel was with us. It just seemed a bit of a stretch to incorporate that Calvados into something a 12-year old was about to consume.
So, Suzen went cautious. We kept most of the recipe, but added more stock in place of the Calvados. Daniel was happy eating it in volumes. I’m still working on the leftovers.
Suzen’s Apple and Rye Stuffing
Yield: 2 ½ cups
- ¼ pound butter
- 5 celery ribs, finely chopped [2 cups]
- 1 large onion, finely chopped [1 cup]
- 3 Golden Delicious apples, peeled, cored, and chopped [about 3 cups]
- 9 cups of bread rye bread pieces, dried and broken into postage stamp-sized pieces
- 2 teaspoons dried sage leaves, crumbled
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup turkey stock
Heat the butter in a large skillet until melted. Pour off ¼ cup and set aside. Add the celery, onion, and apples to the butter remaining tin the skillet and cook over medium-high heat, stirring frequently, until tender-crisp. Combine the skillet mixture, bread, sage, salt, and pepper in a large bowl and toss gently until well mixed. Drizzle the ⅔ cup of the stock over the ingredients and mix well. If the stuffing mixture is too dry, add the remainder of the stock. You can add water as well. The mixture is properly moist when it hold together when lightly pressed in the palms of your hands.
Place in a greased pan big enough to support a 2-inch baking pan. Bake at 350°F for 45 to 60 minutes. If the top of the bread begins to singe, pull it.
Source: Inspired by Thanksgiving Cookbook by Holly Garrison
Photo Information: Canon T2i, 18-55MM Macro Lens, F/2.8, 1/100 second, ISO 200