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Tempting but not innocent—this Mexican hot chocolate is spiked with tequila. Photo courtesy of Dove Chocolate Discoveries. If you’re having a party, serve something stronger than the Chai Hot Chocolate in the post below. How about a tequila-spiked Mexican hot chocolate, courtesy of Tequila Cazadores? First you make the hot chocolate on the stove, using…
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If you like chai and hot chocolate, try this “fusion” recipe from San Francisco chocolatier Michael Recchiuti: 1. Grate 2 ounces of a quality chocolate bar in the 40% to 50% cacao range. 2. Brew 3 ounces of chai tea for 5 minutes in a cup of boiling water. Strain into a quart vessel, pressing…
Continue reading “TIP OF THE DAY: Chai Hot Chocolate”
Black truffle butter and white truffle butter on bread: a heavenly snack! Photo by Melody Lan | THE NIBBLE. Another way to enjoy truffles for the holidays—and every day of the year—is with truffle butter. D’Artagnan’s truffle butter is our favorite little indulgence. For the price of a cocktail, you can have a three-ounce…
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Truffle season is upon us, and black winter truffles will be coming into the market soon. If you’re jonesing for the heady aroma and taste of black truffles, but going out for a plate of truffled pasta isn’t an affordable fix, look for a jar of truffle peelings and make your own special dinner entrée…
Continue reading “TIP OF THE DAY: Truffle Peelings = Truffle Bargains”
What should you do with your leftover stuffing? Make a delicious omelet or cheese omelet for breakfast! 1. Beat two eggs and melt 1/2 tablespoon butter in a nonstick pan. 2. Add the eggs and let them set; then add 1/3 cup stuffing and a slice of cheese (we like fresh mozzarella) to one…
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