With the official start of winter on the horizon and most of our region already experiencing snow and cold temperatures, Jennifer Clair of Home Cooking New York returns to Food Friday with tips and suggestions for winter cooking. WAMC's Ray Graf hosts.
If you have a question about soups, stews or other heart and belly-warming meals give us a call at 1-800-348-2551. You can also email voxpop@wamc.org.
Here is the recipe for non-dairy hot chocolate Jennifer Clair discussed on the show.
Blender Mexican Hot Chocolate
Serves 4
4 ounces (about 2/3 cup) bittersweet chocolate chips or bar, broken into small bits (60 to 70 percent chocolate is best)
2 cups very hot (but not boiling) water, plus 1 cup boiling water
1 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 tablespoons creamy almond or cashew butter, made from roasted nuts
1/8 teaspoon chipotle or ancho chile powder (optional)
In a blender, combine the chocolate chips/pieces and 2 cups hot water. Let that stand until the chocolate is softened, about 1 minute. Add the rest of the ingredients, place the lid on the blender (and cover the top with a kitchen towel just to prevent any hot liquid from escaping) and blend until smooth and frothy, about 30 seconds. Pour in 1 cup of boiling water and blend that in with a spoon, not the blender. Serve hot.
