-- 材料
牛油 - 2大匙蒜茸 - 2瓣
洋蔥末 - 3大匙
洋蔥末 - 3大匙
粗黑胡椒粒 - 1-2大匙
水 - 240ml
淡忌廉 - 1大匙
鹽 - 少許
麵粉水 - 適量
rum - 少許
-- 做法
1. 融化牛油, 爆香蒜末和洋蔥末, 加入黑胡椒粒炒香
2. 加水, 淡忌廉煮滾. 再加鹽, rum 調味
3. 以麵粉水芶芡即成
** 可依個人口味增減調味料
Friday
Banana Walnut Cake / 香蕉合桃蛋糕
-- 材料 (11.5cmx22cmx6cm)
牛油 (室溫置軟) - 100g
黃砂糖 - 90g
香蕉泥 - 200g
雞蛋 - 120g (約2隻)
牛奶 - 50ml
低筋粉 - 120g
baking soda - 1/2茶匙
鹽 - 1/4茶匙
合桃 (切粗粒) - 55g
-- 做法
1. 預熱焗爐至180°C
2. 打發軟化了的牛油和糖至淡黃色
3. 蛋汁分3 次加入打發的牛油中, 每次完全混合
4. 加香蕉泥入蛋漿中, 用膠刮或木匙拌勻
5. 先把麵粉，baking soda 和鹽混合, 然後篩入，拌勻成麵糊
6. 最後加入合桃 (留少許合桃灑在麵糊上面), 倒入長型蛋糕模中
7. 焗約40 - 45分鐘, 或表面金黃色．放涼即成
Peppermint Mocha
-- You need (1 drink)
1/4 cup sugar
1/4 cup water
1/4 tsp peppermint extract
3 tbsp powdered cocoa, sifted
1/4 cup water
1/4 tsp peppermint extract
3 tbsp powdered cocoa, sifted
3 tbsp warm water
1/2 cup hot espresso
1 1/2 cups hot milk or soy milk
1/2 cup hot espresso
1 1/2 cups hot milk or soy milk
Whipped cream (optional)
-- Steps
1. In a small saucepan, stir together the water and sugar, bringing to a soft boil, stirring frequently, until the sugar dissolves.
2. Reduce heat to a low simmer and add the peppermint extract, and simmer for 20 minutes.
3. In a large mug add the cocoa and water and mix together until a creamy paste forms.
4. Add the espresso on top, then 1 1/2 teaspoon of the peppermint simple syrup, and stir to mix.
5. Top the mug off with the hot milk and stir. If desired, add whipped cream.
Peppermint Schnapps
-- You need (1 quart)
1 bunch peppermint
1 quart unflavored vodka
1 quart mason jar
Fine Mesh Strainer
** If you bruise your leaves, this process will take considerably less time, but can alter color and sometimes taste depending on time left in jar. Make sure to check often for quality.
1 quart unflavored vodka
1 quart mason jar
Fine Mesh Strainer
-- Steps
1. Wash and de-stem your peppermint leaves. Leave on towel to dry.
2. Fill jar 1/3 full with leaves (a little less or more is ok) and then fill the remainder with Vodka.
3. Stir gently to remove air bubbles and screw on lid.
4. Let sit in a dark, cool place for a week or more depending on how stiff you'd like your schnapps to be.
5. Strain mixture into a new jar and you're all set to add it to any number of holiday beverages (or drink it straight).
** If you bruise your leaves, this process will take considerably less time, but can alter color and sometimes taste depending on time left in jar. Make sure to check often for quality.
Rhoda’s Peppermint Hot Fudge Sauce
-- You need (4 cups)
2 cups unsweetened cocoa powder
1 1/2 cups sugar
1 cup brown sugar
1/4 tsp Kosher salt
2 cups heavy cream
1 cup unsalted butter (cut into pieces)
2 tsp peppermint extract (substitute vanilla, if you don’t want the mint flavor)
-- Steps
1. In a double boiler over medium heat stir in cocoa, sugars and salt.
2 cups unsweetened cocoa powder
1 1/2 cups sugar
1 cup brown sugar
1/4 tsp Kosher salt
2 cups heavy cream
1 cup unsalted butter (cut into pieces)
2 tsp peppermint extract (substitute vanilla, if you don’t want the mint flavor)
-- Steps
1. In a double boiler over medium heat stir in cocoa, sugars and salt.
2. Add the cream and butter. Cook over medium heat, stirring constantly until the butter is melted and the sauce comes together and is smooth and glossy.
3. Bring to a boil for 1 minute. Then, remove the bowl from the heat and let cool for 5 minutes.
4. Stir in the peppermint extract.
5. Store in the fridge and re-heat when ready to use.
**This sauce will stay in the fridge for up to two weeks or more.
Hot Chocolate On A Stick
-- You need
8 oz. chocolate (bittersweet, semisweet, milk, and white chocolate all work)
1/4 cup cocoa, sifted
1/2 cup confectioner’s sugar, sifted
pinch of salt
(6 cups milk and 2 cups heavy cream if you plan to enjoy these right away)
-- Steps
1. If your chocolate is in a block, chop it into pieces. Simmer some water in a pan, and keep the water is below a simmer. Dump chocolate into the clean, dry bowl and stir as the chocolate melts.
2. Once the chocolate is 2/3 melted, remove the bowl from the pan, dry the bottom with a towel and continue stirring until chocolate is fully melted.
3. Add cocoa, sugar, and salt and continue to stir until combined. The chocolate will be thicker, almost as thick as frosting, but still glossy and smooth and very fun to stir.
4. Scoop chocolate into a ziplock bag and clip off the corner.
5. Pipe the chocolate into your chocolate mold, tapping the mold on the counter to make sure all the chocolate settles into the mold. Add a stir stick and it should stay upright without any trouble.
6. Let the chocolate cool either at room temperature or in the fridge if you’re in a hurry.
7. If you don’t like the look of the chocolate once it is removed from the mold, you can dip the cubes into a new batch of plain melted chocolate for a shinier finish, or add sprinkles or crushed candy or just lets you dip in fun patterns.
8. In order to enjoy these, heat up any combo of milk, water, half and half, or cream. One oz. of chocolate on a stick should be melted into one cup milk or cream. So a standard ice cube-tray block, which is 3/4 oz, should be melted into a mug with 3/4 cup milk or cream.
** Chocolate will keep in an airtight container for up to a year. Don’t keep it in the fridge because it is really good at absorbing odors.
recipe from...
8 oz. chocolate (bittersweet, semisweet, milk, and white chocolate all work)
1/4 cup cocoa, sifted
1/2 cup confectioner’s sugar, sifted
pinch of salt
(6 cups milk and 2 cups heavy cream if you plan to enjoy these right away)
-- Steps
1. If your chocolate is in a block, chop it into pieces. Simmer some water in a pan, and keep the water is below a simmer. Dump chocolate into the clean, dry bowl and stir as the chocolate melts.
2. Once the chocolate is 2/3 melted, remove the bowl from the pan, dry the bottom with a towel and continue stirring until chocolate is fully melted.
3. Add cocoa, sugar, and salt and continue to stir until combined. The chocolate will be thicker, almost as thick as frosting, but still glossy and smooth and very fun to stir.
4. Scoop chocolate into a ziplock bag and clip off the corner.
5. Pipe the chocolate into your chocolate mold, tapping the mold on the counter to make sure all the chocolate settles into the mold. Add a stir stick and it should stay upright without any trouble.
6. Let the chocolate cool either at room temperature or in the fridge if you’re in a hurry.
7. If you don’t like the look of the chocolate once it is removed from the mold, you can dip the cubes into a new batch of plain melted chocolate for a shinier finish, or add sprinkles or crushed candy or just lets you dip in fun patterns.
8. In order to enjoy these, heat up any combo of milk, water, half and half, or cream. One oz. of chocolate on a stick should be melted into one cup milk or cream. So a standard ice cube-tray block, which is 3/4 oz, should be melted into a mug with 3/4 cup milk or cream.
** Chocolate will keep in an airtight container for up to a year. Don’t keep it in the fridge because it is really good at absorbing odors.
recipe from...
Monday
Chocolate Milk
-- You need
1 cup heavy (whipping) cream
4 ounces semi-sweet chocolate pieces
-- Steps
1. Heat cream over medium-high heat until slightly boiling
2. Add chocolate pieces and turn off heat
3. Whisk slowly until chocolate is melted and mixture is very smooth
4. Pour into a container and keep in the fridge up to two weeks.
5. To Serve, mix with cold or warm milk, depending on how frightful the weather outside is.
** Mixture, after refrigerated, will be quite thick. Just stir well in cold milk and it’ll be fine.
recipe from...
1 cup heavy (whipping) cream
4 ounces semi-sweet chocolate pieces
-- Steps
1. Heat cream over medium-high heat until slightly boiling
2. Add chocolate pieces and turn off heat
3. Whisk slowly until chocolate is melted and mixture is very smooth
4. Pour into a container and keep in the fridge up to two weeks.
5. To Serve, mix with cold or warm milk, depending on how frightful the weather outside is.
** Mixture, after refrigerated, will be quite thick. Just stir well in cold milk and it’ll be fine.
recipe from...
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