1 cup fat free half & half
2 cups skim milk
1/2 cup freeze squeezed orange juice
1 4″x1″ orange rind (no pith)
6 oz bittersweet chocolate, finely chopped
1/3 cup Orange Cognac
Place half & half, milk, orange juice, and orange rind in a medium saucepan. Stirring occasionally, bring to a boil. Remove from heat, remove orange rind, and stir in 1 cup of hot mixture to the chocolate in a medium bowl, whisking to melt. Add Cognac to the chocolate mixture, then scrape back into the saucepan. Bring just back up to a simmer and then remove. Froth an additional 4 ounces of milk (using a frother or mixer) to spoon on top of your Orange Chocolate Breezes. Sit back and enjoy the decadent tastes of dessert on the beach any time of the year!
Now that the elections are over, it’s time to get back to cooking, enjoying life, and looking forward to the future.
Whether or not the person you voted for was elected, you can look at the situation as the opportunity to make the best. When life hands you lemons, make meringue pie, limoncello, and chicken piccata. After all, why limit your output, right?
I, myself, am looking to an end of this 70 hour work week that I’ve put in, so that I can spend some time behind my stove, making bread, soups, and other foodies to get me through the cooler weather. Besides, I am owner of a few new baking dishes that are crying out to have tarts, cakes, and pies baked in them.
What’s your favourite cold(er) weather dish? Do you crave fresh baked bread? Roasted turkey? Soups? Stews? Or do you long for warmer weather where nothing but grilled veggies, steak, and Bloody Marys rule?
The important thing, to me, is to enjoy each and every season as it comes. It’s almost time for eggnog. Peppermint tea. White Chocolate Snow Caps (I didn’t come up with that recipe — I saw it years ago on the Discovery Channel, though I try to make it once a year or so, because it makes me feel good, even though it’s hideous in fat!). Stuffed bread (Pano alla Nunzia, I tend to call it because of who invented the recipe). Something called Hot Virginia Dip that I picked up out of another sampler, this one from the Junior League of Virginia. Guaranteed to harden your arteries, raise your blood pressure, yet make you smile from the taste.
Here comes the weekend. Don’t just anticipate it. Relish it!
3 lbs ground turkey breast
2 cups Italian bread crumbs
1 1/2 cups medium salsa
1 large onion, diced
4 cloves garlic, finely minced
1/2 cup steak sauce (A1 or equivalent)
4 ounces egg substitute (or 2 whole large eggs)
1 tsp sea salt
1 tsp fresh ground black pepper Topping
Either organic ketchup or Dijon mustard
Preheat oven to 350F.
In a large bowl, combine all ingredients until homogenized (but not overworked). Divide mixture into two, and place in standard size loaf pans. Place pans on a baking sheet and bake for 35 minutes. Remove from oven, drizzle top of loaf with either ketchup or Dijon mustard. Return to oven and bake an additional 15 minutes.
Allow to sit for 15 minutes before slicing into 3/4″ pieces. Serve with roasted redskin potatoes and a green salad.
