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).

Butternut Squash Soup with Cider Cream and Pumpkin Seeds

Adapted from Bon Appétit.

Serves 10.

5 tablespoons butter

2 ½ lbs butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 6 cups)

2 cups chopped leeks (white and pale green parts only)

½ cup chopped peeled carrot

½ cup chopped celery

2 small Granny Smith apples, peeled, cored, chopped

¾ teaspoons dried thyme

½ teaspoon crumbled dried sage leaves

5 cups chicken stock or low-sodium chicken broth

1 ½ cups apple cider

2/3 cup sour cream

½ cup heavy cream

Salt and pepper, to taste

Pumpkin seeds

Melt butter in large saucepan or soup pot over medium-high heat. Add squash, leeks, carrot, and celery. Sauté until slightly softened, about 15 minutes. Mix in apples, thyme, and sage. Add stock and 1 cup of cider; bring to a boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.

Puree soup in blender in batches or with an immersion blender. Return soup back to pan, and bring to a simmer.

In a small saucepan, boil remaining ½ cup cider until reduced by half, about five minutes. Cool. Whisk cooled cider with sour cream in a small bowl. Set aside.

When soup comes to a simmer, turn heat to low. Mix in whipping cream. Keep on the heat a few minutes until slightly thickened. Season with salt and pepper. Remove from heat. Ladle soup into bowls. Serve with cider cream and pumpkin seeds. 

Whole Wheat Cheese Crackers

6 ounces (about 1 ½ cups coarsely grated) sharp cheddar

4 tablespoons butter

½ cup whole wheat flour

¼ cup all-purpose flour

1/8 teaspoon onion powder

1/8 teaspoon salt

Preheat oven to 350 degrees F. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about 2 or 3 minutes.

If the dough is soft, wrap in plastic wrap and chill the dough in the fridge for about 30 minutes.

On a lightly floured surface, roll out dough to about an 1/8 inch thickness. Cut into squares or cut out goldfish. Transfer to an ungreased cookie sheet, leaving a little space between them. Bake on the middle rack for 12-15 minutes, or until they are barely browned at the edges. Remove from oven and let cool. 

Warm Caramel Apple Cider

From Our Best Bites.

½ gallon apple cider (8 cups)

½ cups orange juice, freshly squeezed (from about 3 large oranges)

1 orange

8  whole cloves

2 cinnamon sticks

¼ teaspoons ground allspice

1/3 to ½  cup jarred caramel sauce, plus more for topping

Whipped cream

Pour cider into a large pot on the stove.  Set heat to medium-high. Add orange juice, cinnamon sticks, and allspice.

Thoroughly wash your orange and gently stab the whole cloves into it (you can use a toothpick to poke a little hole first and then insert the cloves to make it easier).

Add orange to the pot. Bring cider mixture to a boil, and then reduce to a simmer. Simmer on low for at least 60 minutes. After 60 minutes, remove orange so it doesn’t split open. Before serving, mix in 1/3 cup caramel sauce and stir to combine. Add more to taste if desired.

Ladle cider into mugs, top with whipped cream, and drizzle with caramel.