Burr...rrr...rrr It's still nippy! ~ HOT COCOA & NUT COOKIES

ICY SUNSET

(Hubbard Lake)

HOT COCOA

~ from The Boston Cooking School Cook Book circa 1936)

1 1/2 Tbsp. cocoa

2 Tbsp. sugar

few grains salt

1/2 cup boiling water

4 cups milk

Scald milk. Mix cocoa, sugar, and salt, add 1/2 cup boiling water and boil 3 minutes. Add milk and heat slowly to just below boiling point. Beat 2 minutes with egg beater or wire whisk.

(Serves 6)

Rich Cocoa: Double the amount of sugar and cocoa. Flavor with a few drops of vanilla.

Mexican Chocolate I: Scald mild with 2 Tbsp. ground coffee. Stain before adding to cocoa mixture. Flavor with 1/2 tsp. vanilla.

Mexican Chocolate II: combine 2 cups hot cocoa and 2 cups boiled or filtered coffee. Flavor with 1/2 tsp. vanilla.

NUT COOKIES

~ from The Boston Cooking School Cook Book circa 1936)

2 egg yolks

1 cup brown sugar

1 cup chopped nut meats

2 egg whites

6 Tbsp. flour

few grains salt

Beat egg yolk until thick and lemon-colored; add sugar gradually, nut meats, egg whites and beat stiff; and flour mixed with salt. Drop from tip of spoon on buttered cookie sheet, flatten with knife, spread, and bake 5-8 minutes in moderate (350 degree) oven.

(Makes 50)

Comments

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

AS THE GARDEN GROWS (MID-JUNE GARDEN STROLL) ~ 'BURSTING BUDS'

"In June, as many as a dozen species may burst their buds on a single day. No man can heed all of these anniversaries; no man can ignore all of them." ~ Aldo Leopold WAVE PETUNIAS ROCK GARDEN WONDERS STREPTOCARPUS BLUE WONDERS GERBERA DAISY IN THE ROSE GARDEN CHOCOLATE COSMOS JOHNSON'S BLUE GERANIUM EVENING PRIMROSE ( Oenothera) - ASTILBE HYDRANGEA (ANNABELLA - MACROPHYLLA) ASTILBE KOUSA DOGWOOD JAPANESE PAINTED FERN - HOSTA

THE VILLAGE VOICE

Search This Blog