Gift from the Kitchen #6 – Spicy Hot Chocolate Spoons

December 17th, 2009 / Comments 1

Hot chocolate spoons were the final creation to come from my kitchen this week.

BV chocolate spoon Gift from the Kitchen #6   Spicy Hot Chocolate Spoons

Here’s how I made them:

Spicy Hot Chocolate Spoons

I used a double boiler to melt eight ounces of semi-sweet chocolate over simmering water. While the chocolate melted, I sifted together a quarter of a cup of cocoa powder, half a cup of confectioners’ sugar, half a teaspoon of cinnamon, a pinch of salt, and a quarter of a teaspoon of cayenne pepper. I omit cayenne pepper when I’m giving these spoons to friends who prefer food without a spicy kick.

When the chocolate was melted, I added two teaspoons of unflavored vegetable oil, anything but olive oil will do, and used a spatula to stir in the sugar/cocoa mixture.

I put one tablespoon of chocolate into the bowls of eight Chinese porcelain spoons that I found in an Asian market. I added a tag to each spoon with the these simple directions: To make a sublime mug of spicy hot chocolate, put six ounces of very hot milk in a mug and stir with this spoon until the chocolate has melted.

Mugs c egbert Gift from the Kitchen #6   Spicy Hot Chocolate Spoons

I used the remaining chocolate to make chocolate cubes with cinnamon stick stirrers by spooning  the chocolate into plastic ice cube trays and poking a cinnamon stick into each cube before the chocolate hardened. Regardless of how they are packaged, it is important to include directions or the hot chocolate cube will be mistaken for a piece of spicy fudge or a chocolate lollipop.

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Spicy Hot Chocolate List

  • 8 ounces semi-sweet chocolate
  • 1/4 c cocoa powder
  • 1/2 c  confectioners’ sugar
  • 1/2 t cinnamon
  • 1/4 t cayenne pepper
  • a pinch of salt
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Limoncello is Ready and Waiting!

December 4th, 2009 / comments 7

It all began on a Thursday in September when I posted the following:

Charles and I are flying to Sicily for our son’s wedding. Matthew and Alison will be married in Siracusa. Sicily is known for its lemons and also for Limoncello – a lemon flavored liquor server over crushed ice.

A Lemon Branch 01 Limoncello is Ready and Waiting!
I met a woman at the farmers’ market last week and she said the most difficult part of making Limoncello is the waiting. It takes at least two weeks between step one and step two. A perfect recipe for me since I will be far away from my kitchen for two weeks. Here’s the first step.

Limoncello – Part 1

I put the zest of eight lemons into a fifth of cheap 100 proof vodka. Her recipe specified ‘cheap’ vodka because it would have no flavor. I used a micro plane to grate the lemon zest and poured two tablespoon of the vodka down the drain so that there would be space for the zest in the bottle. The zest and vodka need to wait in the dark for at least two weeks before the mixture is strained and sweetened. I’ll post the second part of her recipe when I have returned from Sicily where I will have done some Limoncello tasting.

This is the post that finishes the story.

BV limoncello 01 Limoncello is Ready and Waiting!

The wedding was perfect.  The bride radiant, the groom beamed, Ho-hee friends smiled, family delighted, children gorgeous, food amazing, Siracusa gorgeous!

Rather than two weeks, the vodka and zest waited two months. Here’s how I did it: … read more

Limoncello

September 13th, 2009 / Comments 1

On Thursday, Charles and I are flying to Sicily for our son’s wedding. Matthew and Alison will be married in Siracusa. Sicily is known for its lemons and also for Limoncello – a lemon flavored liquor server over crushed ice.A Lemon Branch 01 Limoncello
I met a woman at the farmers’ market last week and she said the most difficult part of making Limoncello is the waiting. It takes at least two weeks between step one and step two. A perfect recipe for me since I will be far away from my kitchen for two weeks. Here’s the first step. … read more

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