Winners of the Hot Chocolate taste test

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Viewing 20 posts - 21 through 40 (of 42 total)
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  • #374067
    Tigerlilly
    Participant

    Thanks Dee, I copied that apple cake recipe and can’t wait to try it.

    My most favorite dessert is English trifle, have yet to find a really good recipe though.

    #374068
    Dee
    Participant
    #374069
    Dee
    Participant

    Here are a bunch of nice-looking recipes for trifle, TL. (I love this site!)

    http://www.epicurious.com/tools/searchresults?search=trifle

    #374070
    Tigerlilly
    Participant

    Oh no, I printed that one also, looks fabulous. You’re

    becoming a bad influence young lady!

    #374071
    Tigerlilly
    Participant

    Those look wonderful also Dee.Problem I’m having is that I’m looking for the traditional original recipe. I have a cookbook with lots of chocolate and exotic fruit trifles, but I want the original…boring me I guess. I lived in England for 3 yrs as a teenager , maybe that is why.

    #374072
    Dee
    Participant

    I swear, I am an addict. I read cookbooks like other people read mystery novels. And Food Network is almost always my channel of choice. And now that most markets have such a huge variety of of ingredients, it is easy to make almost any type of dish nowadays!

    I have just discovered the wonders of achiote oil…just two ingredients. It is SO good! I have stored it for up to two weeks in the fridge with no flavor change at all.

    http://www.daisycooks.com/pages/recipes_detail.cfm?ID=2

    #374073
    Tigerlilly
    Participant

    I am no great or sophisticated cook Dee, but I have used achiote oil forever. My Mom always used it. It is fabulous. If you haven’t already please try it any rice dish, it gives beautiful color and great flavor.

    #374074
    Buttercup
    Participant

    Belgian chocolate is THE BEST! And Dee is a foodie! 🙂

    #374075
    Dee
    Participant

    I completely understand the regional influence, TL. Living in Tampa, where Cuban sandwiches reign supreme, a Cuban sandwich anywhere else is just not a Cuban sandwich. Tyler Florence made one on his TV show this morning, and it looked great, but it was not a traditional Tampa-style Cuban sandwich.

    #374076
    jcat
    Participant

    TL, I will ask my (English) mum. She might be able to help…

    #374077
    Tigerlilly
    Participant

    Thank you JCAT…when my husband started planning our April trip to England, I think the first thing I said was “Oh, I want to have trifle every day!”

    #374078
    Dee
    Participant

    Yes, I used it in making risotto and greens..really good. I don’t know how I missed the achiote oil boat! I got caught up in walnut and hazelnut oil…and they are way more expensive and I like the achiote oil better. And you can actually cook with the achiote oil…not so much with the walnut and hazelnut oil.

    #374079
    jcat
    Participant

    TL, in the meantime, here is Delia Smith’s recipe for traditional sherry trifle: http://www.deliaonline.com/recipes/traditional-trifle,1567,RC.html

    You can’t get much more trad than Delia Smith, in fact these days she gets typecast as ‘boring’ because she is so traditional but my mum says, as a young married with a new baby (me!) living in London in the 60s, Delia Smith’s daily recipes in the London Evening Standard were a lifesaver. I think the only thing my mum would do differently is to use Birds English custard powder to make the custard instead of doing it from scratch, unless it was a special occasion. I hope you can find Birds somewhere… (Oh and I don’t think she’d put bananas in. She’s not wild about bananas…)

    But I will also get her recipe for you…

    #374080
    Tigerlilly
    Participant

    Thanks JCAT. I had never heard of Delia Smith. I can get Birds custard at a local specialty shop, but I can make home made custard. I’m one of those people who loves English food, pies with custard etc

    #374081
    Dee
    Participant

    TL…The use of eggs in mexican hot chocolate is optional…I thought that was unusual and that is why I wanted to try it. It is traditionaly made with mexican chocolate that has cinnamon and cloves already in it. It is sometimes made with semolina (I have not tried that, though.)…and I believe it is always made with mexican cinnamon…(canela, a soft-wood cinnamon). Sometimes it has coffee added to it. And it is usually served with a big dollop of whipped cream, crushed almonds and a sprinkle of cayenne pepper or chili powder. And if you like more spice, you can add a dried red chili to the milk as it is heating. It looks really pretty, too!

    #374082
    jcat
    Participant

    No problem! Enjoy! (I love trifle too!)

    Dee, that Mexican hot chocolate sounds wonderful — like a hot chocolate mousse — but I can feel the calories going on just reading about it!

    #374083
    Dee
    Participant

    jcat…don’t you know that if you can’t “chew” something, that it has no calories! (tee hee)

    #374084
    jcat
    Participant

    Lol @ Dee, I wish…

    #374085
    Tigerlilly
    Participant

    I’m not sure about the chewing thing, as I think I have already put on a pound just reading this post and dreaming!

    #374086
    ivorybill
    Participant

    The Aztecs (who more or less discovered chocolate and were its first consumers) served it hot with chili pepper ground in. I thought it sounded strange until the first time I tried it. There is a gourmet hot chocolate that you can google and order from the web that is called Wicked Hot Chocolate, and it has hot pepper in it.

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