January 31st is National Hot Chocolate Day.

We have two recipes for you, plus:

 
 
RECIPE #1: MOCHA HOT CHOCOLATE

This recipe is a hit with lovers of coffee and chocolate. Legend has it that the original mocha coffee beans from Yemen had distinct chocolatey flavor; hence the name mocha when the two distinct flavors were combined in beverages and desserts.

Those coffee beans were exported through the Yemeni port of Al-Makha, which was subsequently transliterated to mokka and mocha.

For a richer beverage with either recipe, substitute milk for the water.

Ingredients For 8 One-Cup Servings

 
Preparation
1. PLACE coffee in filter in brew basket of coffee maker. Place sugar in empty pot of coffee maker. Add water to coffee maker; brew as directed. Stir in peppermint extract if desired.

2. MICROWAVE half-and-half and chocolate in medium microwavable bowl on HIGH 2 to 3 minutes or until heated through, stirring halfway through cook time. Stir until chocolate is completely melted and mixture is smooth. Stir into brewed coffee.

[2] Non-dairy hot chocolate made with yummy coconut milk.

Turn hot cocoa from a mix into a luxurious treat by preparing it with coconut milk. You can make a spicy version with pumpkin pie spice, or layer on the coconut flavor with coconut extract and a coconut garnish.

Ingredients For Four 1/2-Cup Servings

 
Preparation

1. HEAT the coconut milk and water in small saucepan until hot (not boiling). Remove from the heat.

2. WHISK in the hot cocoa mix and pumpkin pie spice or extract, until dissolved. Garnish as desired and serve immediately.
  

How to make ribs taste even better? Cut the sweetness of the barbecue sauce with bourbon!

For Super Bowl fare, we couldn’t resist these ribs: the personal recipe of Fred Noe, Jim Beam’s master distiller and global ambassador.

June 14th is National Bourbon Day. July 14th is National Barbecued Spareribs Day. September 3rd is National Baby Back Ribs Day. And for a ribs lover, every day can be a ribs celebration.
 
 
FRED’S SMOKEHOUSE RIBS

Ingredients For 6 to 8 Servings

 
Preparation

1. PREHEAT the oven to 325°.

2. COMBINE the vegetable oil, onions and garlic in a large pot over high heat. Cook until lightly browned, about 3 to 4 minutes.

3. ADD the bourbon and cook over medium heat until there are about 2 tablespoons of liquid left in the pan. Add the brown sugar, molasses, vinegar, ketchup, water, soy sauce, chipotle powder, salt and pepper and simmer over low heat for 2 hours.

4. SEASON the ribs with salt and pepper and sear them in large sauté pan on high heat until golden. Once the ribs are browned, transfer to a large casserole dish and pour ½ of the BBQ sauce over the top. Cover the pan with foil and bake in the oven for 2½ hours. When ribs are done cooking…

5. REMOVE from the pan and serve alongside the remaining BBQ sauce. Garnish with chopped parsley and scallions.
 
 
COLE SLAW RECIPES

Mrs. Thinsters cookie thins were a happy accident.

One day, “Mrs. Thinster” decided to make a batch of cookies. Then, realizing she only had enough dough for one tray, she dropped the dough on the baking sheet with a teaspoon instead of a tablespoon.

The result: ever-so-thin, crispy cookies.

The homemade cookies turned into a full line, which now includes Thinsters in:

 
All the flavors are delicious. But there are other good cookie brands in the world.

What we like best about Mrs. Thinster’s is the crisp snap…and the fact that the thinness means fewer calories.

We’re a bit of a Cookie Monster, and must have our coo-kies. Four Mrs. Thinsters cookies, at 130 calories, hit the spot. We’ve been known to be satisfied with just two cookies!

We’ve been using Mrs. Thinster’s for:

 
The cookies are all-natural, non-GMO, rBGH-free and corn syrup-free. They are made in a peanut-free facility.

They’re available in 4-ounce packages and 1-ounce individual snack packs.

The line is certified kosher (dairy) by OU.

You can find them at retailers nationwide.

Discover more at MrsThinsters.com…and enjoy!

[1] America’s favorite cookie—chocolate chip—in a thinner, crisper version (all photos courtesy Mrs. Thinsters).

[2] Key Lime, a new flavor, is a taste of the tropics.<
[3] We love making mini ice cream sandwiches with Toasted Coconut Mrs. Thinster’s.

[1] Mmm, mmm: black lentil chile with our favorite trimmings (photo courtesy Bittersweet Blog).

[2] Black lentils (photo courtesy InHarvest).

[3] Use black sesame seeds to garnish (photo courtesy NDTV).

Thinking of how to get through the Super Bowl without packing in calories and cholesterol? Like chili as Super Bowl fare?

This better-for-you vegan recipe, from our colleague Hannah Kaminsky of Bittersweet Blog puts a dramatic spin on a side of lentils or a vegetarian main course of “lentil stew.”

Instead of red bean chile, she makes black lentil chile…with lots of goodies, including a can of beer.

“There’s nothing wrong with a healthy dose of darkness, especially when it comes primarily in the form of rich, nutty tahini paste,” says Hannah of her hearty mixture of black lentils, black beans, black cocoa and black tahini.

“The black tahini lends a far more nuanced flavor profile than one might expect from this silky-smooth, raw purée.”

RECIPE: BLACKOUT SESAME CHILE

Ingredients For 6-8 Servings

 
Garnish

1. PLACE a large stock pot over medium heat and add the oil. Once it shimmers, add the onion and garlic, sautéing until lightly browned and aromatic, about 6-8 minutes.

2. ADD the diced tomatoes and tomato paste next, working the paste into the scant liquid to break it down into a smooth mixture. Next, incorporate the lentils, beer, vegetable stock, maple syrup, chili powder, black cocoa, cumin, chipotle powder and cayenne. Stir well to combine, cover, and bring to a boil.

3. REDUCE the heat to low and simmer for approximately 30 minutes, until the lentils are tender. Add the tahini and black beans, mixing well to incorporate. Continue to stew, uncovered, for an additional 15 – 20 minutes until thick, rich, and piping hot. Add the lime juice and salt, adjusting both to taste as needed.

Depending on your desired consistency, you may want to add more vegetable stock or water, particularly if the chili is made in advance. It tends to thicken further as it cools.

4. LADLE into bowls and top with sour cream, scallions and black sesame seeds.
  

We often enjoy a cheese plate for dessert, and sometimes add a piece of dark chocolate to it.

Castello Cheese has taken the idea further, creating an entire dessert platter.

They’ve chosen three of their cheeses—Castello Creamy Havarti, Blue Crumbles, and Double Crème White.

We’re modifying that a bit with our own choices: brie or camembert (the difference), goat cheese log, gorgonzola dolce (a creamier version of the blue cheese).

And while you might not think it works, try some cheddar with your chocolate as well.
 
CHEESE PLATE FOR TWO

You may not need everything on this list, but it sure is fun to have the choice!

[1] Who needs chocolate cake? Have chocolate and cheese tray for dessert (both photos courtesy Castello Cheese).

[1] Strawberries with chocolate truffles, pizzelles and shortbread cookies. And a fruity red wine!

Here’s some advice from our friends at Lake Champlain Chocolates and Vermont Creamery:

Rich, bold, robust, nutty, creamy: Chocolate and cheese share many of the same descriptions, and are an unexpectedly flavorful pairing.

 
One of our favorites: Mexican spiced chocolate with aged goat cheese.

What about white chocolate?

White chocolate is so milky, that it does best to pair it with something strong: blue, cheddar or gouda, for example.
 
 
CHOCOLATE & WINE PAIRINGS

We’ve spent years putting together the perfect wine and chocolate pairings.

There’s more than you’ll have time to try in one evening.

Overwhelmed by the choices? Just pick up a fruity red wine: Beaujolais, Carmenere, Dolcetto, Garnacha/Grenache, Lambrusco, Malbec, Sangiovese, Syrah.

If you’re up for a taste test, pick up several!

The History Of Cheese

The History Of Chocolate