Tag Archives: holidays

Mexican Hot Chocolate

Mexican Hot Chocolate

Hey guys,

It’s been a few weeks since I’ve posted a new recipe, but I’m back and just in time for Christmas. I’m also just in time to be co-hosting the Fiesta Friday blog party along with Sadhna of Herbs, Spices and Tradition. I’m thrilled to be one of the co-hosts this week. A little over a year ago I was lucky enough to stumble over this blog party. Since then, almost every week, I join the party and get to see what some of my fellow food bloggers have been up to in their kitchens. Not only am I constantly jealous, awed and hungry, I’m also continually inspired and challenged in my own cooking. If you have a recipe you’d like to share, we’d love to see what you’ve been cooking. Click here to read the guidelines. Also, don’t forget to link your post to fiestafriday.net, my site, Kitchen, Uncorked and my co-host Sadhna of Herb, Spices and Tradition

This week I’m sharing a recipe for Mexican Hot Chocolate. As I mentioned in my last post, I was on vacation in Mexico (for the first time ever). Although there wasn’t a lot of inspiration to be found in an all-inclusive buffet, I did stumble across this little gem one morning. Mexican hot chocolate is typically made with Mexican chocolate bars. These are made with cacao beans that are ground with sugar, almonds, cinnamon and sometimes vanilla. I didn’t have any Mexican chocolate, although looking back, I’m a little annoyed that I didn’t think to grab some while I was away. I improvised by using dark chocolate and adding my own cinnamon. This recipe is ridiculously easy to make and has only a few ingredients, but it’s deliciously rich and creamy. A perfect treat, just in time for Christmas.

100 grams Dark Chocolate (I used 75%)

2 tbsp brown sugar Β (a little more if you’re using a darker chocolate)

3 cinnamon sticks

6 whole cloves

1 1/2 Cups milk

1/2 Cup heavy cream

Place all the ingredients in a small pot over low heat. Stir often until well blended and hot throughout, about 15 minutes. Remove the cinnamon sticks and cloves before serving. Optional: Top with whipped cream and cinnamon. Serves 2

 

Apple Sangria

Apple Sangria

This fall, I’ve been obsessed with apples and have been enjoying them more than I ever have before. I’ve found myself trying to incorporate them into as many different recipes as possible, but this recipe for Apple Sangria might just be the best idea I’ve had yet. I created this recipe two weeks ago for Thanksgiving dinner at my sister-in-laws house. Most guests would typically show up with dessert or an appy to share, but not me. I’m the family member that shows up with three jugs of sangria. Some would argue that that might make me the favourite πŸ˜‰ I brought a tomato zucchini casserole to share, as well, but the sangria was the star for sure.

Typically from Spain or Portugal, sangria is usually made with red wine, a sweetener, cut up fruit and finished with a splash of brandy. For this recipe, I decided to use the same basic method, but used white wine instead. I also added a couple little extras to change things up a bit. When you go to make this (and I promise, you’ll want to) you don’t need to spend a lot on the bottle of wine. You’re going to be playing around with it, so just choose something that’s inexpensive, but that you still enjoy the taste of. Also, sangria takes time to allow the flavours to blend together. I like to leave it for at least 24 hours, but 48 hours is even better. I hope you enjoy it πŸ™‚

2 apples, sliced

1 handful of fresh sage

1 bottle of white wine (I used Sauvignon Blanc)

1 Cup apple juice

1 oz brandy

1 Cup sparkling wine

In a large pitcher, toss in the apples and sage. Add the white wine and apple juice and gently stir it all together. Cover and refrigerate for at least 24 hours. Just before serving, gently stir in the brandy and sparkling wine.

This week I’ll be sharing this recipe at theΒ Fiesta Friday blog party and Fabulous Foodie Fridays. Join me in checking out some truly delicious recipes.

 

Apple and Sage Brined Turkey

Roast Turkey

With Christmas just around the corner, I spent some time this past weekend working on my menu for Christmas dinner. This is an event all on it’s own for me and it’s where my inner food geek really starts to shine through. Every year I get ridiculously excited dreaming up new ways to play around with my recipes. My one exception to that is my turkey brine recipe. The turkey is the centrepiece of Christmas dinner and I like to lavish a little extra love on it to ensure it turns out perfectly. I’ve kept the recipe the same for the past few years and it always turns out moist and flavourful. Why mess with a great thing? If you’ve never brined a turkey before, you should definitely give it a go. It’s one of those things that seems complicated, but really it only takes 15 – 20 minutes to throw together and the results are amazing. Basically, it’s a salt water solution, sometimes with a bit of sugar added. From there you can add whatever additional flavours you like. The trickiest part of the whole procedure is figuring out how or where to store your turkey while it’s brining. We have a turkey deep fryer so I usually use the pot from that, but you could use a cooler or buy a brining bag. Really, whatever works for you. Once you’ve brined, rinsed and patted your turkey dry, you can carry on with roasting it as you typically would. Continue reading

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