Last summer a good friend returned to Aspen after a week of sifting through, sorting and discarding boxes she’d left behind in her mother’s attic. “I had so many dreams and hopes back then,” she told me rather regretfully, “that I’ve never fulfilled.”
WINTERY FRENCH LENTIL SOUP with BISON MEAT and CARROTS, spicy and hearty
Color me shocked. As she later acknowledged, her life is privileged and bountiful. And while those early dreams and hopes have been unrealized, I suggested they were just replaced. “Yes,” she replied, deciding she would buy into that.
Melissa’s friend, Linda, made this fantastic paper art typewriter for me. I actually used a typewriter once upon a time.
At Thanksgiving dinner my family returned to this same subject. Melissa and Stephen are turning 50 this year. This has brought them up short, of course, a pause for soul-searching. Like many of you readers, they are peddling overtime with businesses, raising two teenage daughters, countless responsibilities. But during our annual “I am thankful for” pre-dinner grace, they both made it abundantly clear there is no place they’d rather be. To their two girls, who do realize they are running their parents ragged, those were reassuring moments.
There something beautiful about fresh carrots just pulled from the earth.
While I’ve been somewhat haunted by my friend’s revelations, I hadn’t had time to run through my personal hopes and dreams checklist until recently. My recent 1,500-mile car trip equaled thinking time. I’ll not only share those thoughts but also showcase Wintery French Lentil Soup with bison beef, carrots and red wine. It’s a quick and hearty meal adapted from Lori Lynn Hirsch’s blog, Taste with the Eyes. For sweets, try my faux Chaussons aux Pommes made easily with homemade applesauce.
The Chaussons aux Pommes are ready for the oven.
Although Lori Lynn and I are not related, I was attracted to her blog because of name coincidence. I subscribed because she is a fantastic cook. Her French lentil soup hit all my buttons and provided a home for my fresh carrots. In trying to introduce more grains to my diet, the lentils, a grain legume, were perfect and, as Lori wrote, ‘eating lentils in the new year is said to bring luck and prosperity.’
The Garlic Bulb after it’s had a haircut and been coated with EVOO. Now, into the oven.
Another change I’m making in many recipes now is to roast my garlic instead of mincing/sautéing it. Liz Berg at This Skinny Chick Can Bake and Peggy Gilbey at Spiced Peach Blog persuaded me that soft, caramelized cloves are a sweeter, user-friendly addition to cooked food.
When the garlic cooled, I squeezed the caramelized cloves into the soup.
Chaussons aux Pommes are a gussied up apple turnovers. Using apples from my Talley Farms Fresh Harvest box, I made one-step, no fuss applesauce and, with puff pastry, baked some sweet nibbles for snacks, dessert and breakfast. The recipes are below.
When it’s low tide I usually walk down the stairs to the tidal pools. Not this week. Sometimes the Pacific gets unruly.
Now, back to hopes and dreams. In the past three years as I dismantled our home, I cornered the market on that walk down memory lane. While there’s been some wishing I’d have done things differently or made wiser choices (don’t we all), that’s all shoulda, woulda, coulda poppycock. I was a halfwit at 21 when Melissa was born. Now, 50 years later, I consider myself a candidate for Mensa!
Although I prefer the applesauce in my slow cooker to be chunky, I do mash it up for the turnovers.
Each twist and turn in Life, I guess, is a building block to realizing dreams and fulfilling hopes and handling those damn disappointments and regrets. Frankly, I threw so many hopes and dreams at the wall, the odds were that something was gonna stick.
If you don’t wish to sprinkle cinnamon/sugar on the pastry, that’s fine. I just found it more flavorful because I purposely don’t add sugar to the applesauce.
Today my only shock is that after a big bump or two, I was able to rebuild a happy life again. Perhaps I just put my dreams and hopes in different costumes. After Michael died, all I wanted was to return to my Aspen home and friends. To do that, there were compromises which I elected to make. Then I revisited my passions, writing and the nature gig, and morphed them into possibilities which now consume my daily life. And, what I do best, being a grandmother, is a glorious role I play seriously. That’s it. Presently, my hopes and dreams are reimagined in those pursuits.
This is a Surf Scoter. These ducks hang out at the San Simeon pier with their relatives, the Black Scoters.
I might suggest to my friend to be more gentle with herself. Success or failure cannot be measured by something packed in a cardboard box for 45 years. However, her one innocuous comment has given me pause and will also hopefully stimulate some conversation at your house this week.
the San Simeon pier located near the Hearst Castle
WINTERY FRENCH LENTIL SOUP
Adapted from Lori Lynn Hirsch, Taste for the Eyes
INGREDIENTS:
3 T. olive oil
1 onion, diced
1 roasted garlic bulb
3 carrots, thinly sliced
1 t. ground cumin
1/2 t. chile powder (or to taste)
4 to 5 c. beef stock
1/2 c. of red wine
1 lb. Bison ground meat, cooked and drained
12 oz. french lentils, steamed (I like Trader Joe’s pre-cooked)
salt and pepper
parmesan, grated
large handful of cilantro, rough chopped
DIRECTIONS:
1. Roast Garlic (directions below)
2. Heat Oil in Soup Pot. Add onion and cook until soft. (If you’d rather use 4 minced garlic cloves, add them after onions are softened and saute for a minute or two until lightly golden.)
3. Then add carrots, cumin, chile power, softened roasted garlic cloves and beef stock.
4. When carrots are al dente, add Bison meat, cooked lentils and red wine.
5. Simmer for 10-15 minutes
6. Season to taste with salt and pepper.
7. Place soup in warmed bowls. Dust with Parmesan and garnish with parsley or cilantro.
ROASTED GARLIC
INGREDIENTS:
1 whole head of garlic
2 tsp. Extra-virgin Olive oil
DIRECTIONS:
1. Heat oven to 400 degrees.
2. Remove the papery layers off the garlic, keeping the bulb intact.
3. Trim the top off the garlic, as shown (1/4” to 1/3”).
4. Drizzle EVOO over garlic bulbs, rubbing your fingers lightly over the top so oil sinks through.
5. Wrap tightly in foil and bake for 45-55 minutes.
6. Let garlic cool before squeezing into the soup.
CHAUSSONS aux POMMES
APPLESAUCE
1. Peel 12 Apples (more if you wish)
2. Add Cinnamon Sticks, if you wish.
3. Put in Slow Cooker and add 1/2 cup water.
4. Set at Low and Cook for 8 hours (or, overnight).
CHAUSSONS aux POMMES
INGREDIENTS:
1 sheet frozen puff pastry, thawed per package directions.
1 C. of applesauce
Cinnamon/Sugar
Egg wash (1 egg beaten with 1 teaspoon water)
DIRECTIONS:
1. Heat oven to 400°F.
2. Line cookie sheet with cooking parchment paper.
3. Sprinkle work surface lightly with flour. Roll out thawed puff pastry into 15-inch square.
4. Using a coffee mug, small bowl or large round cookie cutter,
make cutouts with a paring knife.
5. Brush each square with egg wash. Sprinkle lightly with cinnamon-sugar and spoon applesauce in the center as shown.
6. Fold each in half and press edges together tightly to seal.
7. Transfer to cookie sheet.
8. Use a sharp knife to make a few slices in the chaussons WITHOUT slicing completely through the puff pastry.
9. Bake between 20 to 25 minutes or until golden brown.
10.Sprinkle top with plain sugar.
TIP: Let cool. (Applesauce can burn your tongue.) They will de-pouf a small amount.
Hello again, hello
Just called to say hello
Hello, my friends, hello…..Adele, “25”
Pina’s homemade Sicilian Cannolis
Although my 14-year old Emma is ‘so over Adele, Grandma,’ she understands I am not. In early December she gave me the English singer’s latest release, “25.” During the past six weeks of drive time I’ve amused myself listening to The Wright Brothers (David McCullough), Rogue Lawyer (John Grisham) and Adele. Truthfully, despite committing her lyrics to memory, I’m kinda over Adele also.
Hello again, Readers. Hello, 2016. My new year’s resolutions are few: 1) Follow through on good intentions; 2) Learn to assemble a respectable Bloody Mary; 3) Besides subscribing to The New Yorker magazine, actually read the articles inside it.
That’s it. Just three. It’s already apparent I’ve pulled everything from the back burner to the front, set them to boil and am peddling as fast as I can. “Sometimes the hardest part of the journey is simply believing you’re worthy of the trip.” ***
Pina’s cannolis are always put together just as we’re ready for dessert. She still oversees the operation!
Yes, I know, it’s a wobbly world. While I am not without concerns, worries and scars, my gratefulness jar runneth over. As in the past, this blog is my safe haven…..a time-out, be happy place for me and, hopefully for you. If you try a recipe, smile at my remarks or just enjoy the photos, it’s a Win. Let’s begin…..
GOING GLOBAL ON CHRISTMAS EVE
This year I celebrated Christmas twice. Yes, it’s legal. My Christmas Eve was spent in Henderson. For the 8 years Michael and I lived in Nevada we spent Christmas Eve with our backdoor neighbors who were Sicilian, fabulous cooks and generous with their hospitality.
Adriana was making Affogatos for everyone the rest of the evening, except for those sipping Crown Royal.
Since I would be back in town, Adriana gathered together not only their ‘big, noisy, Italian family’ (her words) but many others. As always we threw together a cultural mix of delicious food. Amalia, from Spain, brought Tortilla Espanola and her requested ratatouille. With a nod to Iowa, I made a honey-smoked, bone-in ham with mashed sweet potatoes and apples, and a cauliflower gratin. Tom, who is not southern, baked a pecan pie that would have made Paula Deen cry again.
Amalia with Adriana and her sister, Lorena
Pina, Adriana’s mom, and her three daughters had been in the kitchen all week. The table groaned, including, among many, an Antipasto platter and lasagna. But let’s fast forward to the wrap-up, Affogato al Caffe, which translates to “drowned in coffee” and consists of a shot of hot espresso poured over a scoop of gelato. Although this traditional Italian treat is simple, it’s a finale. Enhanced with hazelnut/chocolate chip gelato rather than vanilla bean gelato and with espresso beans sprinkled on top, it’s a grand finale. (see recipe below)
The most perfect of ham bones, ready for the slow cooker.
I CRY FOR YOU, MR. HAM BONE
I planned to use my leftover ham bone to make Minnesota Wild Rice with Ham Soup for this week’s post. I made the soup. Delicious. Seriously delicious. However, after letting the soup cool, I forgot to refrigerate it. Overnight. Left on the counter. The seriously delicious soup? Buried in the garbage.
All was not lost. With some leftover ham, I did make a spinach, roasted artichoke, Parm and ham pizza topped with honey and roasted pecans.
“I think life is like a ham bone if you live it right. You enjoy it and then you bury it when you’re finished. If you don’t enjoy it and let it go to waste you still have to bury it, so you might as well savor everything you can.” Kevin Herne
It’s a family tradition to make saffron biscuits for the holidays. Melissa bakes them for us all. I added chicken broth and turned the leftover mashed sweet potatoes and apples into a delicious soup.
HELLO, El Niño
Last Saturday I drove to Cambria where I’ll again spend the winter. For Christmas my California son-in-law gave me Patagonia rain gear. I cannot say I wasn’t warned. At least I got to unload my car before Señor El Niño came calling. Yes, it’s raining. I keep reminding myself that hydration is good for the skin!
This Great Blue Heron was standing in a nearby vacant lot as I drove into my Cambria driveway. This was the last dry moment for both of us!
HAPPY NEW YEAR 2016, My Friends
Now I’m officially back in Cambria. Just picked up my first Talley Farms Fresh Harvest Box. P.S. It’s still raining.
AFFOGATO al CAFFE
INGREDIENTS:
Fresh and Strongly Brewed Espresso
Vanilla Bean or Hazelnut with Chocolate Chips Gelato or your choice
Espresso Beans (optional)
DIRECTIONS:
1. Depending upon number of guests, arrange small glasses or cups on a rimmed baking sheet.
2. Scoop 1/3 to1/4 cup gelato into each glass or cup. Freeze 20-30 minutes, until firm.
3. Slowly pour at least 3 tablespoons espresso over each.
4. Garnish with espresso beans, if desired. Serve immediately with a small spoon.
Tip: Put together each Affogato only as guests request them.
Having just finished hiking the craggy volcanic peninsula of Punta Espinosa on Fernandina Island, I wandered back to the panga to shuttle to our boat. As I rounded a blind curve I almost stumbled into this adorable brown bundle of fluff. Obviously his mother had hidden him under the bush’s branches to go in search of food. A scooch here, a wiggle-and-crawl there, had positioned this tiny pup on a human pathway.
GIANT TORTOISE with a dome-shaped shell. Since humans arrived in 1535, several hundred thousand tortoises have been killed and eaten. Ever the survivor, today there are arguably 20,000 of these magnificent creatures, protected and roaming in wild habitats.
If I’d had a can of sardines or anchovies this little guy would have followed me anywhere. Despite those big brown eyes locked on mine, I carefully stepped back, slowly walking away. This was but one of countless encounters during my 11-day trip to Galápagos, an Ecuadorian archipelago located 600 miles west of South America’s mainland. Although my photos highlight what I saw, I’m also sharing impressions from a journey that exceeded all expectations.
At Flour Beach, Floreana Island, we spotted sea turtles nests and watched small rays playing in the surf. Wendy, Carrie and Hazel (L to R)
Galapagos is Blue-footed Booby heaven.
THE JOURNEY – People
How many times have you heard someone remark, “I’m just not a tour person,” or “I will never go on a cruise.”
We shuttled back and forth to the islands on this panga.
Let’s not count how often I’ve muttered those words but this month I joined a tour that was a cruise. As with any group activity, how people interact greatly impact the outcome. Miraculously our pack of twelve clicked. At the initial gathering I learned that 5 of us were molecular geneticists, scientists who study the structure and function of genes. Gulp! Gulp! This raised the bar a bit. As they introduced themselves, my friend, Wendy Weaver, whispered to me, “I’m a travel agent. What do you do?” I whispered back, “I write a food blog.”
Sally Lightfoot crab. Note the angled shell which provides Sally an anchor to stand in the heavy surf.
I’ve asked Betsy, our on-board artist, to weave scarves for Wendy and me using Sally Lightfoot’s gorgeous colors.
Southern hospitality was well-represented by Lynn and Carrie Graugnard, a sugar cane farmer and nurse who live in Louisiana. Lynn, a lifelong fisherman, is not only knowledgeable but was spot on in noticing any underwater movement. Without him, I’d have missed seeing three kinds of sharks, Golden rays, countless Green Sea Turtles and fish. Carrie was the go-to woman for all ailments, real or imagined. Artist Betsy Blumenthal, a weaver and fellow Coloradan, enhanced our color consciousness.
This marine iguana is the only marine iguana species in the world.
Author Dean King was gathering research for a book on the acclaimed Admiral David Farragut. During the war of 1812 Farragut was an 11-year old midshipmen on the USS Essex which battled the British in the Galápagos area. He was joined by his 21-year-old daughter, Hazel, who was just ending a 2 month trip to Peru. Hazel was a breath of fresh air and our only Spanish speaker.
The Nazca Booby is another booby albeit not as famous as his blue-footed brethern.
Wendy Weaver, Michael’s and my friend and travel agent since moving to Aspen, invited me to join this adventure. She and I were constant hiking companions during my earlier Aspen days. We had time to rekindle our friendship. A trip bonus.
The Magnificent Frigatebird, Mom, Dad and the babies.
THE JOURNEY – Itinerary
The Integrity
Our vessel for the trip was Integrity, a handsome 141-foot yacht. Its crew of eleven young men made the trip comfortable and safe. Each day the chef and sous chef rolled out delicious meals and snacks from their tiny kitchen. The local fish, fresh fruits and homemade ice cream were 5-star. Our panga drivers expertly navigated rough waters, managing to get us in-and-out of the raft safely. It once took 3 strong men to pull me into the panga. Graceful, I was not.
On many mornings I woke up early, grabbed a cup of coffee and went to the top deck to welcome the sun. Sometimes I had company waiting for me.
The bartender introduced me to Caipirinhas, Brazil’s national cocktail. Made with cachaça, sugar and lime and more tasty than a gin and tonic, I became a convert. In fact we drank so many Caipirinhas that one of the crew had to make an emergency run to another ship for limes!
When Wendy dropped her iPhone in the ocean (DISASTER), I ran to the kitchen to grab a bag of rice. The chef is pouring me the rice while the sous chef is slicing onions. He never once glanced at the cutting board!
Patricia Stucki, our naturalist, was born in Switzerland but has lived on Galápagos for 20 years. She speaks 6 different languages, is extremely knowledgeable and can’t spell r-e-s-t or r-e-l-a-x. No one complained.
Our guide had several interesting tattoos. This is a Hammerhead Shark which I later saw.
Which is your favorite?
Each morning at 6:00am wake-up music – yeah, just like the astronauts – started our day. By 9:00 pm, following a slideshow and dinner, I was done! At night we traveled to a new island. Our non-stop days were artfully scheduled with AM and PM hikes/adventures, panga cruises through mangrove lagoons and snorkeling. The wildlife was amazing and, each memory, unforgettable.
Every evening 10 to 20 Frigatebirds would follow our ship.
About the snorkeling. I did it. Three times. Besides seeing gorgeous fish, I swam with Green Sea Turtles and a Galápagos Fur Seal. On my third snorkeling excursion the ocean was rough. Since swimming is not my forté, I couldn’t get past the current and kept being pushed into the reef, ornery-looking volcanic rock. Finally Dean saw I needed help, swam over and grabbed me, pulling me away from those damn rocks. Traumatized may be the right word here.
Our last day in the Galapagos…
The Galápagos Islands are probably the most famous wildlife-watching destination in the world. And no wonder – it’s almost impossible to exaggerate the sheer spectacle of the place that provided inspiration for Charles Darwin’s ground-breaking theory of natural selection. Mark Carwardine
After a hale and hearty Vive La France we put on our biggest, soooo American smiles to honor the people of Paris and friends in France.
Last Saturday evening I planned to have dinner with friends before leaving Aspen for the winter. Then, Friday the 13th happened. Paris was bloodied. France, bruised. The six of us, who had all experienced and enjoyed the City of Lights as well as the country itself, were shaken.
Donna Grauer set a beautiful table for the evening. Note the tiny towers at each place setting.
After watching the events play out throughout the next day we decided to do what our friends abroad would wish and still gather together for food, wine and friendship. Only, we decided, this evening would be more about France. So it was.
Irish Whiskey Soda Bread and not Baguettes?
Our menu, already set, was appropriate: Bruschetta with Burrata and Sautéed Capers and Shallots; Leafy greens covered with a tangy tarragon dressing; Farro With Mushrooms and Roasted Pine Nuts, a recipe adapted from Martha Rose Shulman; followed by French cheeses and fruit. The only oddball was my proposed contribution, Irish Whiskey Soda Bread.
Not only was this not French, it wasn’t even St. Patrick’s Day, the appropriate time for such fare. Remembering French cooks, who aren’t into waste, are ingenious with leftovers, I mounted my defense. Although I did damage to my bottle of Jameson’s Irish Whiskey for last week’s Irish Coffee recipe, my leftover supply is still ample and needs to be used. The verdict? Soda bread instead of baguettes.
We brought out the champagne flutes for this well-considered rosé produced at the Jolie-Pitt chateau in France.
For our special toast our hosts, the Grauers, brought forth a wine they’d been gifted of 2014 Provençal rosé produced on the 150 acres of vineyards at Chateau Miraval owned by Brad Pitt and Angelina Jolie. Wine Spectator had ranked their first vintage at number 84 on its list of the top 100 wines of 2013. A perfect touch.
Add the eggs/buttermilk/irish whiskey mixture to the flour, baking soda, baking powder, sugar, salt and butter crumbly mixture and you’ve got it!
There’s little we six Americans can do to heal wounds and lessen grief. It’s a helpless feeling. All of us DO send thoughtful solace with appreciation for the wonderful times we’ve all experienced in France ….. and, will again. That’s what our evening was about. Vive la France.
Not much kneading is “kneeded” to form the dough into a round. Don’t forget the X slit before sliding it into the oven.
This evening proved there is no need to save this Irish soda bread for just one holiday. The slight flavor of Irish Whiskey lends its zesty flair to the raisins, currants and caraway seeds. It’s soft-textured and, unlike the breads we usually enjoy, more cake than bread. With no yeast, soda bread rises because of the reaction by the acid in the buttermilk to baking soda. It is perishable, however, only lasting two days. Think toast on Day Two.
After the meal, the leftovers and crumbs
Although the lights on my blog will go dark for the next three weeks, my personal light will continue to shine brightly. I leave Aspen this week-end and will be spending Thanksgiving for the ninth year with my family at Death Valley National Park. Shortly after the holidays I’ll fly to Quito, Ecuador and, eventually, the Galapagos. I anticipate this to be the trip of my lifetime and am grateful for the opportunity.
HAPPY THANKSGIVING TO YOU ALL.
Note the men, waving, with yellow gloves, who are hanging the winter lights at The Gant
Magical.
IRISH WHISKEY SODA BREAD adapted from HOMEMADE WINTER by Yvette Van Hoven
Day Two – Soda Bread makes perfect toast.
INGREDIENTS:
1 cup mixed raisins and currants
2 teaspoon caraway seed
4 tablespoon Irish whiskey
8 cups all-purpose flour (In the altitude? Use High Altitude Hungarian Flour)
3 tablespoons white sugar
1 teaspoon baking soda
1 Tablespoon baking powder
1 teaspoon salt
1/4 cup butter, cold
2 cups buttermilk, or more or less as needed for a month dough
3 eggs
DIRECTIONS:
1. Preheat oven to 400 degrees F. Lightly grease a large baking sheet or line with parchment.
2. Mix the raisins/currants with the caraway seeds and whiskey and let soak for 15 minutes.
3. In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. Slice and cube the cold butter. With your fingers, work in butter until the mixture resembles coarse meal.
4. Pour the raisin-whiskey mixture through the flour mixture.
5. Beat two eggs and blend them into the buttermilk.
6. Pour that over the flour mixture and knead until it comes together in a ball – no longer.
7. Turn dough out onto a lightly floured surface and form a smooth ball of dough. Form the dough into a round.
8. Place it on a prepared baking sheet.
9. In a small bowl, beat an egg and brush it over the top of the loaf. (You won’t need to use the entire beaten egg.) Use a sharp knife to cut an ‘X’ into the top of the loaf as shown in the picture..
10. Bake in preheated oven until a toothpick inserted through the center of the loaf comes out clean and the bread sounds hollow when tapped on the bottom, 45 to 50 minutes. Check for doneness every 5 minutes after 35 minutes.
Who’s to say you can’t begin lunch with hot chocolate? Longtime locals and friends, Jessica Salet and Katherine Koch, had never tasted the Nell’s hot chocolate.
The world of a food blogger is occasionally challenging. Sardine rillettes? Maybe not. David Lebovitz’s Seaweed Sablés? Sticking with Snickerdoodles. Mimi’s Oxtail-Macaroni Gratin? I’m a lumberman’s daughter and partial to Babe.
Sometimes, however, sacrifices must be made. In the spirit of the upcoming holidays and our approaching winter, stress-minimizer comfort drinks are required. This week I’ve nailed down the only two you’ll need: The Little Nell’s Hot Chocolate, called the Best in America by Travel & Leisure magazine and the Original Irish Coffee recipe compliments of barman Dara Cruise of Four Seasons Hotel in Dublin, Ireland. Now, Readers, who could better put the Irish in the coffee than an Irishman?
ORIGINAL IRISH COFFEE. PLEASE NOTE THAT THE CREAM AND COFFEE LIVE TOGETHER BUT SEPARATELY – NO SMALL TRICK!
Realizing I will endure any travail and tribulation for LightsOnBright, I’ve navigated between an early morning hyperglycemia stupor and an evening boozy haze for the past week. Being tagged as the “Best Ever” is akin to “George Washington Slept Here” but, in the end, the Nell’s hot chocolate does lovingly caress your taste buds. Mmmmm Since the only Irish coffee drinks I’ve ever tasted were topped with Reddi-wip, I wanted to do better. I turned to the Irish who didn’t disappoint.
THE LITTLE NELL’S “AMERICA’S BEST HOT CHOCOLATE”. THE SWIRLY, TWIRLY CUP & SAUCER ARE BY VILLEROY & BOCH.
ASPEN’S LITTLE NELL’S HOT CHOCOLATE
Travel & Leisure Magazine calls it “America’s Best Hot Chocolate.”“Best Hot Chocolate Ever,” says Buzzfeed. This cup of deliciousness lives three blocks from me at The Little Nell, a ski-in/ski-out hotel located on Aspen Mountain at the base of the Silver Queen Gondola. I had never tasted this drink but last week’s full-on snowstorm became an opportunity to sip.
Tuesday morning Luky Seymour, Membership Director of the Aspen Mountain Club, and I met at element47, the hotel’s restaurant. We were soon joined by Pastry Chef Curtis Cameron whose responsibility it is to maintain this “Best in America” designation. “We serve this hot chocolate every day, all day, all year long,” he said, “but in the winter it’s especially popular. We average making upwards of 200 cups a day.”
WE MET LUKY IN 1986, SOON AFTER MICHAEL AND I WERE MARRIED, AND HAVE BEEN FRIENDS SINCE THEN. LUKY, ALWAYS A GOOD SPORT, WAS ONLY THINKING OF THE CALORIE COUNT OF EACH SIP.
The Chef and his crew create the concoction in 20 gallon increments. “If we’re hosting a special event, we sometimes meet the guests getting off the gondola with a cup of this,” he adds. “The secret is to use pure cocoa which is bitter and rich.”
Although Cameron says the home cook can choose the dark chocolate and cocoa powder of choice, he prefers Valrhona which can be purchased here. Truthfully, Readers, I don’t love or even crave chocolate but I found this to be delicious and restorative. All that dark chocolate, perhaps? And, let’s not forget the two light-as-a-feather marshmallows sitting on the saucer. Step aside, Campfire marshmallows. You’re done.
How do you spell R-E-S-T-R-A-I-N-T? Calories – 472. Cost – $12 a cup.
PASTRY CHEF CURTIS CAMERON OF ELEMENT47, LITTLE NELL HOTEL, ASPEN, COLORADO
ORIGINAL IRISH COFFEE
Only Irish coffee provides in a single glass all four essential food groups:
alcohol, caffeine, sugar, and fat. Alex Levine
ORIGINAL IRISH COFFEE, Photo Courtesy of The Four Seasons, Dublin, Ireland
Although my Irish Coffee experience is limited, I diligently plied the Web this week to raise my bar. First, choose among the many good Irish Whiskeys: Bushmills 16, Redbreast, Yellow Spot, Green Spot, and Jameson 18, for example. The coffee must be fresh, high quality and steaming hot. The slightly whipped heavy cream must be very cold. Therefore, when the cold cream is poured gently over the hot coffee, it will hang out on top and not infiltrate the coffee.
MISE EN PLACE, INGREDIENTS FOR AN IRSH COFFEE, IN DISARRAY. (Note: Please understand it’s been 5 evenings of Irish Whiskey. )
Although I stumbled and bumbled through numerous tasting trials, I finally settled on, what I consider, the best I can offer any home cook. My hot chocolate and Chef Cameron’s drink taste remarkably alike. (Minus the accompanying cloudy pillows, I’m afraid.) ) And, if I were an Irishman, which I am not, I would want my Irish Coffee to taste exactly as I made it.
“Irish whiskey is the comfortable clothing, the familiar friend, the comfort food of whiskey. You don’t have to work at it, you just enjoy it.” Lew Bryson
MY VERSION OF CHEF CAMERON’S DRINK WITHOUT, SADLY, THE HOMEMADE MARSHMALLOWS.
LITTLE NELL’S HOT CHOCOLATE shared by Pastry Chef Curtis Cameron, element47, Little Nell Hotel
Serves: 2
INGREDIENTS:
2 cups half-and-half
2 tablespoons granulated sugar
1 tablespoon Valrhona Dutch process cocoa powder (or, your choice)
1.5 ounce Valrhona P125, an 80% dark chocolate (or, your choice)
Pinch of salt
DIRECTIONS:
1. Bring the half-and-half to boil, and whisk in sugar. Bring back to a boil. Whisk in cocoa powder, chocolate, and salt.
2. Top with whipped cream which has just begun to thicken. Add chocolate bar shavings to the top.
3. Variations: marshmallows, chocolate chips or a peppermint stick.
4. Supersize the chocolate with a sidecar of Amaretto, Bailey’s, Frangelico, Kahlua or your favorite coffee liqueur.
MISE EN PLACE FOR MY HOT CHOCOLATE
ORIGINAL IRISH COFFEE courtesy of Barman Dara Cruise, Four Seasons Hotel, Dublin Ireland
Serves: 1
INGREDIENTS:
1 cup freshly brewed hot coffee
1 tablespoon dark brown sugar
1 jigger Irish whiskey (1 1/2 ounces or 3 tablespoons)
Heavy whipping cream, slightly whipped
DIRECTIONS:
1. Fill footed mug or a mug with hot water to preheat it, then empty.
2. Pour piping hot coffee into warmed glass until it is about 3/4 full.
3. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey.
4. Top with a collar of the whipped heavy cream by pouring gently over back of spoon. Serve hot.
5. Sprinkle with nutmeg, if you wish.
TIPS: Be sure that your coffee is hot and your slightly whipped cream is cold. Hold a cold tablespoon over the cup of coffee and pour the slightly whipped cream over it and into the container.
