While Mom used Hershey’s or Droste’s cocoa mixes, our evolving palate led us to hot chocolate, a richer drink made from bits of shaved chocolate. With cocoa powder, half of the cocoa butter has been removed (see the difference between cocoa and hot chocolate).

We’ve reviewed dozens of gourmet hot chocolate and cocoa mixes.

But hot chocolate on a stick is a novelty. A block of quality chocolate is placed at the end of a Popsicle-type stick and served with a cup of hot milk (or water, which some people prefer). The fun is then to stir and stir until the chocolate melts in the milk. It takes a while, but it’s an amusing activity, every now and then.

(Note: If you don’t have patience, don’t buy hot chocolate on a stick. Instead, chop, grate or shave two ounces of fine chocolate and whisk in the boiled milk.)

The Ticket Kitchen is a Bay Area chocolatier that specializes in hot chocolate on a stick, in nine varieties (we’ve had four of them, all delicious):

The products are sold at fine retailers and online.

Read our full review of Hot Chocolate On A Stick.
 
MORE HOT CHOCOLATE GOODNESS

[2] It’s also the perfect day for Green Eggs and Ham (photo © Food Network).

[3] The green comes from creamy avocados.

This year it’s Avocado Deviled Eggs: Avocado replaces the mayo in this party classic.

This recipe, from Avocados From Mexico, yields 12 deviled eggs.

> 100 St. Patrick’s Day recipes.

> The history of deviled eggs.
 
 
GREEN DEVILED EGGS

Ingredients

 
Preparation

1. COMBINE the egg yolks and avocado in a small bowl; mash until smooth.

2. STIR in yogurt, mustard, vinegar, salt, and pepper; mix thoroughly. Stir in jalapeño and onion

3. SPOON into egg white shells, dividing equally. Arrange on a serving plate. Cover lightly with plastic wrap; refrigerate for up to 3 hours. Garnish with chives before serving.
 
RECIPE: GREEN EGGS & HAM

 
Here’s the recipe from Food Network (photo #2).

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Before spring and summer fruits arrive, we harness the color and flavor these rosy oranges to bring pizzazz to a green salad. Pink grapefruit works, too.

The concept may seem unusual if one’s mind separates vegetable salads from fruit salads. But replace cherry tomatoes with oranges or pink grapefruit, and your salad will taste much brighter. Berries also add a lift to green salad, but the lively acidity of oranges and grapefruit do a better job.
We took a wonderfully refreshing summer salad from THE NIBBLE’s consulting chef Eric Dantis, and turned it into a something that brightens up a chilly March day.

The flesh of blood oranges ranges from pink to deep rose, above. Photo courtesy Melissas.com.

The original recipe follows. “If you want to keep it simple,” says Chef Eric, “just dice up some tomatoes and an equal amount of watermelon and toss with some basil and good sea salt for a super refreshing, clean salad.”

This side salad contains blood oranges, onion
and strawberries. It’s a refreshing side to any
savory dish. Photo by Jerry Deutsch | THE
NIBBLE.

TOMATO & WATERMELON SALAD, WITH
SUBSTITUTIONS
As tomatoes and watermelon are not yet at their prime, we substituted blood oranges and strawberries in this recipe. That may seem like a lot of substituting, but the lesson is: Don’t be afraid to substitute any ingredients. You may well discover a favorite new combination.

Ingredients Per Serving

1. MIX halved cherry tomatoes with watermelon cubes in a medium-sized bowl.

2. STIR in basil and onion.

3. SEASON with sea salt and extra virgin olive oil to taste.

4. STIR in balsamic vinegar.

5. TOP with optional ham and/or cheese, for a sweet and savory bite (this can turn a side salad into a luncheon salad).

5. SERVE immediately.
NOTES

 
FIND MORE REFRESHING SALAD RECIPES IN OUR GOURMET VEGETABLES SECTION.

For St. Patrick’s Day, New York City’s historic Grand Central Oyster Bar, celebrating its 100th Anniversary this year, offers this “Centennial Classic” recipe: Guinness Battered Fish and Chips.

Chef Sandy Ingber’s rendition is served daily throughout the year Mondays through Saturdays, for lunch and dinner. Since St. Patrick’s Day falls on a Sunday this year (March 17th), the restaurant is closed. But Fish & Chips lovers can make Chef’s recipe at home.

National Fish & Chips Day is the first Friday in June.
 
 
RECIPE: GUINNESS BATTERED FISH & CHIPS

Ingredients

 
Preparation

1. COMBINE beer, baking soda salt, pepper, and egg in a large mixing bowl.

2. WHISK in flour slowly, until the batter is thick (not runny) and adheres to a wooden spoon.

3. HEAT oil in a deep fryer or in a deep-sided sauté pan to 350°F. DREDGE fish in flour, shaking off excess, and dip in batter, covering all sides of the fish.

4. HOLD an end of the battered fish and gently dip it into hot oil, dipping it halfway in; wait 15 seconds and drop into oil. This will prevent the fish from sticking to the bottom of the pan.

5. FLIP fish over when brown on one side and cook all together for about 6-8 minutes, depending on the thickness of the fillets. The fish should be all one color all the way through or 140°F internal temperature.

6. DRAIN on paper towels. Serve with tartar sauce, French fries, cole slaw and lemon or lime wedges.
 
 
VARIATIONS: TEMPURA BATTER, CRISPY PANKO COATING

We prefer Japanese methods for breading and deep fat frying:

Tempura batter: Combine 1 cup of flour, 1 tablespoon cornstarch, 1-1/2 cups of seltzer water and salt.

Panko breadcrumbs (if you want a gluten-free version, use crushed Corn Flakes instead of panko):

Here’s how to create a panko coating on your fish and chips.

1b. SKIP steps 1 and 2: You are not making a batter. Instead:

[1] Fish and chips: Perfect St. Patrick’s Day fare (photo © Hannamaria H. | iStock Photo).

[2]

[3] Panko bread crumbs (photo © Kikkoman).

3b. REFRIGERATE the coated fillets on a baking sheet or plate for 15 minutes before frying. The olive oil will harden somewhat and hold the crumbs tighter. Even better, if you have healthy coconut oil, use it: It hardens best!

4b. RESUME process with Step 4 above.

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Try these salsa-like toppings for burgers, eggs or grilled fish; toss them into wraps; garnish rice or potatoes. The recipes, courtesy of AvocadoCentral.com, make seven half-cup servings.
 
 
RECIPE #1: AVOCADO & PICKLE SALSA TOPPER RECIPE

Ingredients

[1] Hold the ketchup: Garnish your burger with this avocado topper (photo © Hass Avocado Board).

 
Preparation

1. HEAT the oil in a medium skillet. Add the onion and sauté over medium heat, stirring occasionally until well browned, about 8 minutes. Add the garlic and cook 1 minute longer. Allow to cool.

2. In a large bowl, COMBINE the sautéed onion and garlic with the tomato, cheese, pickle relish, basil, mustard, salt and pepper. Gently toss in the avocados.

[2] Try a sweet mango salsa topper on chicken or fish (photo © Avocados From Mexico).

For a bit of sweetness, try this variation, which is especially delicious over grilled chicken or fish.
 
 
RECIPE #2: AVOCADO MANGO SALSA TOPPER

Ingredients

1. COMBINE in a medium bowl the, mango, tomato, cilantro, onion, jalapeño, lime juice, salt, and pepper.

2. ADD avocado and toss gently.

For more avocado recipes, visit AvocadoCentral.com.