Mint Hot Chocolate Mix

Makes about 20-22 cups of mix.

2 (10 oz) bags Andes mint baking chips

1 (12 oz) bag semi-sweet chocolate chips, coarsely chopped*

4 (12 oz) bags milk chocolate chips, coarsely chopped*

8 cups granulated sugar

2 cups unsweetened cocoa powder

*For best results, use good quality chocolate.

For the Mix:

In batches, pulse Andes mint, semi-sweet, and milk chocolate chips in a food processor until finely ground. Stir in sugar and cocoa powder. Keep in an airtight container for up to 6 months.

To Serve:

For each serving of hot chocolate, heat 8 ounces milk in a small saucepan over medium heat or in the microwave until scalding. Thoroughly whisk in a scant ¼ cup of hot chocolate mix, or more for desired richness. 

Homemade Hummus

Notes: this recipe makes a lot of hummus. Only make half unless you need a lot. 

From Paula Wolfert, via The Wednesday Chef.

Makes about 4 cups of hummus.

1 ½ cups dried chickpeas, soaked overnight

1 teaspoon kosher salt, divided

2 small cloves garlic, peeled

¾ cup tahini (sesame seed paste)

½ cup fresh lemon juice, or more to taste

½ cup water

Paprika

Olive oil

Rinse the soaked chickpeas well and drain. Place in a saucepan and cover with plenty of fresh water. Bring to a boil, skim off foam, and cover and cook over medium heat for about 1 ½ hours, until the chickpeas are very soft, adding more water if necessary. Drain the chickpeas, reserving the cooking liquid.

Crush the garlic and ½ teaspoon salt together. Add to the bowl of a food processor, along with tahini lemon juice. Process until mixture has lightened in color and has become quite thick and contracted.

Add ½ cup of water and process until completely smooth.  Add chickpeas and process until well blended and smooth. Thin to desired consistency with reserved chickpea liquid. Adjust seasoning with salt and lemon juice to desired taste. Serve, drizzled with a little olive oil and sprinkled with paprika.

Arugula, Goat Cheese, and Pistachio Salad with Pomegranate Vinaigrette

Serves 4-6 as a side.

Vinaigrette:

½ small shallot, finely minced

1-3 tablespoons pomegranate molasses, to taste

2 tablespoons apple cider vinegar

½ tablespoon sugar

Salt and pepper to taste

1/3 cup extra virgin olive oil

Salad:

4 cups arugula, lightly packed

4 cups spring mix or torn romaine

2 ripe pears, chopped into small pieces

1/3 cup dried cranberries or pomegranate seeds

1/3 cup pistachios, toasted and coarsely chopped

1/3 cup fresh goat cheese

In a small bowl, combine the shallot, pomegranate molasses, vinegar, sugar, salt and pepper, and whisk until combined. Slowly whisk in olive oil until emulsified.

In a large bowl, combine lettuces, pears, cranberries, pistachios, and goat cheese, reserving some of the goat cheese, cranberries, and pistachios for the top of the salad. Gently toss to combine.

Drizzle about ½ of the prepared vinaigrette over the salad. Gently toss. If salad looks dry, add more vinaigrette in small increments. Do not overdress. Sprinkle with reserved goat cheese, cranberries, and pistachios, and serve. 

Salted Lemon Butter Caramel Sauce

Notes: this sauce is pretty lemony, and works best as a light glaze. It is really good on crepes.

4 tablespoons butter

½ cup brown sugar

A pinch of sea salt

1 lemon, sliced ¼ inch thick, seeds removed (or just the juice of 1 lemon)

Heat a medium skillet over medium-heat and add the butter. When melter, add the brown sugar and sea salt, and whisk until incorporated. Cook for a few minutes, until sugar has dissolved and mixture thickens slightly. Add in lemon slices (or juice), and continue to cook a few more minutes, until mixture is bubbly and sauce thickens to desired consistency (will continue to thicken as mixture cools).