Posts filed under: ‘Spirits‘
We can’t talk about Serendipity 3 without discussing Frozen Hot Chocolate. Its similar to a milk shake, but it doesn’t contain ice cream. More of a combination of high quality chocolates, blended with milk and ice. Served overflowing in a old fashioned sundea dish with whip cream and chocolate shavings. Serendipity uses a combination of fancy chocolates, and though they have a frozen Hot Chocolate mix you can buy and make at home, they’ve managed to keep their lips sealed in terms of what exactly is in the drink they’ve made famous. Rumor has it they wouldn’t even share the recipe with Ms. Jackie Kennedy Onasis.
So Paula Deen has a recipe, and so does Oprah, both pretty similar. So I’m going to take these and then add a little something extra: Godiva Liquor.
From Oprah.com Start with:
3 oz of high quality chocolate chopped into little pieces
2 teaspoons hot chocolate– I used dark hot chocolate by Land o Lakes
2 1/2 Tbsp Sugar
1 1/2 c milk
3 c ice
1 shot Godiva liquor (optional)
Melt Chocolate in a double boiler. Add Cocoa and Sugar. Remove from heat and add 1/2 c milk stirring until smooth. Set aside to cool to room temperature.
In a blender pour 1 c milk, 3 cups ice, Godiva liquor and cool chocolate mixture. Blend until smooth. To serve Serendipity style, pour into a shallow sundae dish or goblet. Place Saucer underneath to catch slip over. Add whipped cream and chocolate shavings.
1 comment January 20, 2011
I found myself late this afternoon with the Blues. Yuck! For no real reason, I just felt down. Maybe it was the dreary day of misty rain, or that fact that is pitch dark at 5pm! Sometimes you just feel down. Which absolutely calls for comfort food.
This week I’ll be posting a couple of recipes dedicated to apples as picking season ends and Thanksgiving is next week!! And if you hit up apple.com– that is the mac website, you’ll notice that the Beatles are now being carried on iTunes. No need to be sad when some of my favorite music is now readily available to a new generation…of course if you recall before the days of iTunes, the Beatles were once carried on APPLE records. Its a perfect week for apples!!! And I’m suddenly feeling optimistic again.
Today: Apple Crisp. So easy to make… the hardest part, or most time consuming I should say is peeling the apples. I let my apples soak in Drambuie, a scottish blend of scotch whisky, honey, and herbs. I like spiking my desserts as it alwasy kicks up the flavor just a bit.
I will warn that you should be careful not to let your apples soak too long (left mine in the fridge for a day or 2) or you will find, like I did, that they soak up the scotch and will hit your mouth with a bang. I took the apples that absorbed the most scotch and made sure to spread the drenched pieces across the pan.
I found this in my recipe box. Have no idea where I got it or who gave it to me, but it sure is good.
10 c apples ( I prefer macintosh) Peeled and chunked
1 c sugar
1 tbsp flour
1 tsp cinnamon
1/2 water ( I used left over Drambuie apple juice mixture instead)
1 c rolled oats
1 c flour
1 c packed brown sugar
1/4 tsp baking soda
1/2 c butter sliced
Slice the apples and place in a glass or metal 9″ x 13″ pan. Combine sugar and 1 tbsp flour, and cinamon. Sprinkle over apple chunks. Then pour 1/2 c water over apples and sugar. I pour 1/2 c drambuie over the peeled and sliced apples. After soaking for a day or more about 3/4- 1 c is left with some juice from the apples. I recommend only soaking for a few hours, and pouring (instead of water) the rest of the drambuie and apple juice at the bottom of the bowl over the apples.
Combine oats, 1 c flour, brown sugar, 1 tsp baking soda, and butter. Mix till crumbly with your fingers. Some recipes call for the butter to be melted. Others call for the butter to be softened but cool. I left mine cool, but in general I’ve melted it in the past and its easier to mix. I leave this step to your discretion– both work.
Sprinkle over apples. I added crushed walnuts, pecans are also great with apples. Bake at 350 for 45 minutes.
Add a comment November 17, 2010
Not to long ago I was in my local wine seller (haha pun intended) and a particular bottle caught my eye. When comes to spirits I have a proclivity for red wine. I’d like to believe my palate is well versed in tasting all the notes in a good glass of wine, but the truth is I’m just no sommolier. When it comes to choosing wine I have some favorites, but I’m more apt, like anyone, to judge a book by its cover and buy a bottle with a pretty label or funny name. So when I saw this bottle with a big ole slice of cake on the front I was intrigued and completely skeptical.
Surprise surprise Layer Cake is actually a really nice bottle to try. Here I thought they were trying to sucker this cake enthusiast by using a clever name for their vino. The name Layer Cake comes from the family’s philosophy on wine making. “…wine if properly made was like a great layer cake, fruit, mocha, chocolate, with hints of spice and rich–always rich.” (www.layercakewine.com)
What a great philosophy on wine…and cake for that matter. I could cozy up with a glass of layer cake just about any day of the week. I recommend the Primitivo, though all the different kinds are delicious. I’ve also started incorporating this wine into my baking. As we speak I’m soaking fruit for a black cake (recipe to come soon), and I thought it only fitting to soak my fruit in Layer Cake.
Add a comment February 26, 2010