Boozy Hot Chocolate (Three Ways)

This very adult hot cocoa doesn't even resemble the watery version made with powder and adorned with dehydrated marshmallows that I drank as a child.  This is rich and creamy with a little kick of your choice.  A little goes a long way;  especially if you make it with whole milk.  So sit back, relax, and enjoy your cup on a cold winter afternoon.

You can add whichever liqueur strikes your fancy.  I experimented with Grand Marnier, Frangelico, and a Lilly coffee liqueur.  Each was different but all three were good and we couldn't decided which one we preferred.

BOOZY HOT CHOCOLATE (THREE WAYS)

Serves 2

2 cups 2 percent milk (or whole if your feeling indulgent)

3 1/2 ounces good quality dark chocolate

4 teaspoons dark brown sugar

3 tablespoons liqueur of your choice 

Whipped cream

Garnishes as desired (orange zest, whole coffee beans, cocoa powder, etc)

1)  Chop the chocolate into small pieces.  Add to a medium sized saucepan with the brown sugar and

      milk.

2)  Stirring frequently, warm over medium low heat.

3)  Place 1 1/2 tablespoons of the liqueur of your choice in the bottom of each mug.  Ladle in the cocoa

     and stir to combine.

4)  Top with a dollop of whipped cream and garnish, if desired.  I used orange zest for the Grand

      Marnier version, a coffee bean for the coffee version, and a dusting of Dutch processed cocoa for

      the Frangelico version.

Drink and enjoy!

Corn & Vegetable Chowder

With the cold weather upon us, nothing tastes better than a hot bowl of soup. When paired with some crusty bread it makes the perfect lunch or light dinner.  This soup started as a corn chowder but I've added a variety of vegetables to give it more interest and body.  It is surprisingly easy to make and comes together quickly making it an ideal weeknight dinner.  You can use whatever vegetables you have on hand.  Just make sure that you don't overcook any starchy vegetables.

CORN AND VEGETABLE CHOWDER

4 ounces pancetta, diced
1 medium onion, diced
1 stalk celery, diced
2 medium carrots, diced
1 red bell pepper, diced
2 bay leaves
1 cup baby red potatoes, skins on diced
1 1/2 cups corn, fresh if available, canned or frozen if not
1 cup heavy cream
3 1/2 cups whole milk
Salt and fresh ground pepper to taste
1/4 cup dry sherry

1) In a heavy soup pot over medium-high heat, cook the pancetta until browned, stirring occasionally.

With bacon as a base, how can you go wrong?

2)  Reduce the heat to medium.  Add the onion, celery, carrots, bell pepper, and bay leaves.  Cook 8-10
     minutes or until vegetables have softened.

Lots of veggies.  You can add just about any that you have on hand

3)  Add the potatoes and corn then stir in the cream and milk.  Season with salt and pepper

There's a full serving of vegetables in every bowlful

4)  Bring to almost a simmer.  Reduce the heat to low and cover.  Cook for 30 minutes or until the
     potatoes are tender.

5)  Adjust seasoning and swirl in the sherry.

Enjoy!