chocolate – House of Zeta https://houseofzeta.com Good food, drinks, friends and ukulele!!! Tue, 11 Mar 2014 01:15:47 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 The Winter Cocktails https://houseofzeta.com/the-winter-cocktails/ https://houseofzeta.com/the-winter-cocktails/#respond Tue, 11 Mar 2014 01:14:51 +0000 https://houseofzeta.com/?p=2329

Winter Cocktail

Winter Cocktail

There’s nothing quite like a hot drink in the winter. Especially if you add some spirits. We have gathered some of our favorites here for you to sample. Be careful, approved don’t try all them of the at once. Or you just may end up with a killer hangover!

 

Kahlua Hot Chocolate

1 oz Kahlua
6 oz milk
1 oz half & half
Your favorite cocoa powder
Whip cream and chocolate shavings for topping

Make hot chocolate as you like add Kahlua and toppings. Makes one cocktail.

Perfect for that night by the fire, what is ed or a good movie night.

 

Ginger Lemon Toddy

1/2 teaspoon of grated ginger
1/4 oz of fresh lemon juice
4     oz of hot water
2-3 oz of whiskey (depending on how strong you want it)

Heat water and add ginger and lemon.  Let steep for a minute.  Add whiskey and garnish with lemon slice. Makes one cocktail.

Great when just getting out of the cold. Or when you have a cold!

 

Spicy Cucumber Martini

2 Cucumbers juiced but save half of one to slice for garnish
Vodka or gin
Dried red peppers
Flake sea salt

Juice cucumbers in juicer or use a blender and strain the solids with a sieve. This should make enough juice for 4-6 cocktails.  Crush peppers and salt in a mortar and pestle. Use 2 oz of vodka and 1 ounce of cucumber juice. Rim martini glasses with pepper salt combination. Shake vodka and cucumbers in shaker with ice and strain into chilled glass.

The perfect winter cocktail for that fabulous cocktail party.

We hope you like these as much as we do.  May they keep you warm and all snuggly all winter.

]]> https://houseofzeta.com/the-winter-cocktails/feed/ 0 Mole, Ole! https://houseofzeta.com/mole-ole/ https://houseofzeta.com/mole-ole/#respond Tue, 13 Nov 2012 21:56:21 +0000 https://houseofzeta.com/?p=681 I love Chicken Mole, order it is a staple in my house.  Growing up I always loved the smell of it, more about the cinnamon and chocolate, clinic the earthiness of it, I could eat it almost every day.   We never made it from scratch as that was considered way too much work.  Thankfully chefs have been able to shorten the normal 2-3 days it takes to make this chocolate, cinnamon goodness.  Unfortunately I have not done this, but one day I will conquer this mammoth task.  Until then I refer to my childhood version, or the closest I can come to it.  Being on the East Coast has made life a little more challenging to make my Mexican comfort foods but I have and continue to seek out the ingredients I need and the foods I crave.  Usually  I end up making it myself, like west coast Chorizo.  Here in NYC the Spanish version is popular.   It’s good but its a hard, almost salami like sausage, as apposed to the crumbly spicy sausage I am used to.   I grew using  a can of dry Mole spices that you add to stock, here on the east coast it’s a jar of paste.  I had seen it on the west coast when I lived there but always went for the dry can.   I usually add a little more cinnamon and a small amount of sugar, just to get it the way I like it.  I have also come to the conclusion that onions are key to helping get that sweetness that I remember.  Now I’m not big on super sweet Mole but there should be a hint of that sweetness in there.  Also a little heat is nice.  I find when I order it at restaurants they skip that part and I am usually disappointed.  So last night to continue with my comfort food week,  I made Chicken Mole!!!  I paired it with the beans I  made on Sunday along with some flour tortillas and had a great flashback to my childhood and the comforts good food can bring.
Save Print
Mole, Ole!
Author: 
Recipe type: Main dish
 
Ingredients
  • 1 Whole Chicken
  • 3 Quarts of Water
  • 1 Tablespoon of Salt
  • ½ Tablespoon of Pepper
  • 2 Medium Onions chopped- divided
  • 1 Clove of Garlic chopped
  • 1 Jar of Mole paste
  • ¼ teaspoon of sugar
  • ¼ teaspoon of cinnamon
  • Pinch of chile flakes(optional)
Instructions
  1. In a large stock pot add chicken and water.
  2. Add one onion, garlic, salt and pepper
  3. Bring to boil and reduce heat to low/medium
  4. Simmer for about 20 minutes or till chicken is done
  5. Set chicken aside in colander in sink to cool
  6. Save broth
  7. When chicken is cooled off enough to handle, strip meat from bone, set aside
  8. Keep bones and skin for stock.
  9. Measure 4 cups of broth and save the rest
  10. Combine stock and mole paste in stock pot
  11. Simmer on low to medium heat till paste is dissolved(use whisk)
  12. Add sugar and cinnamon
  13. Add chicken and second onion
  14. Simmer for about 10 minutes or till onions are translucent
  15. consistency should be thick but not too thick.
  16. Serve immediately
Notes
You can omit the sugar and cinnamon if you want a less sweet sauce. You can add chile flakes if you want some heat. But be careful. Serve over rice with beans on the side. Don't forget the tortillas!!!
Wordpress Recipe Plugin by EasyRecipe

 

]]> https://houseofzeta.com/mole-ole/feed/ 0