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WALLPAPER:   RED WINE & HOT CHOCOLATE

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.. First off: real hot chocolate is not just warm milk, sugar and cocoa powder.
.. Secondly: we apologize for insinuating, here, a recipe aimed at the mature palate instead of the standard holiday fare of high alcohol content mixes or bitter hopped up beers that are presently in fashion.

Swami Shrimp

.. Real hot chocolate requires a modicum of cooking skills and ingredients selected for an harmonious outcome without blurred vision, extreme raucousness, or muddle headed slushing as the outcome.
.. For the last dozen years, or so, The combination of red wine and hot chocolate has been charging to the fore as the drink of "the sophisticated."
.. BAH! We were introduced to this as a student more than 50 years ago by some Danish friends.
.. Red wine and chocolate have gone together for an historically long time. The pairing is easily tailored to individual palates. Semi sweet or very dark chocolate and a wide variety of red wines can be found for the tastes of most folks.

DARK

.. When we make this we use a good quality dark chocolate and a Cabernet Sauvignon with legs and some strong pepper.
.. Some folks use chocolate chips and some folks use Hershey bars.
.. When we splurge we use Ghiradelli intense dark chocolate and an extravagant 20 year old Port. Whatever your choices we suggest that this is an excessively indulgent combination that is sure to please - unless you are into bitter beer for a gentle evening by the fire.
.. Properly concocted this gentle libation will guarantee better flies at the bench with no need to stop the experimentation.

TRY THIS

>> 1 cup of chunked up chocolate
>> 1/2 cup granulated sugar
>> 1/2 cup water
>> 1/8 tsp salt
>> 5 1/2 cups whole milk
>> 1 pint heavy cream, or 1/2 & 1/2
>> 2 tsp vanilla extract

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1. Melt chocolate over low heat - stirring constantly. Slowly add water, salt and sugar. Bring just to a boil and remove from heat. Continue stirring.
2. Increase heat to medium. Cook, whisking constantly, until mixture comes to a full boil. Continue cooking 2 minutes, stirring constantly; do not burn.
3.  Add milk and heavy cream or half & half; watch heat and cook until heated through. (Do not boil.) Add vanilla.
4.  Remove from heat; beat with whisk until frothy.
5. Pour into glass and add wine to taste. Stir once again and drink while hot/warm.

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.. For a short time on the water, (close to home,) this can be carried in a good thermos. It's just O.K. cold but loses the comfort factor.

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WALLPAPER:  BANANA BREAD & WHIPPED CREAM