Cookbook review by Tracey Zabar
There is a gorgeous French onion soup that was calling my name, and a goulash too. But this French hot chocolate called louder. Next on my list: Swiss chard gratin; a Bubbe-worthy schnitzel; and Gateau de Savoie, a light, lemony cake, studded with bits of citrus peel and served with whipped cream and boozy cherries. Lovely.
From Fireside Food for Cold Winter Nights: More than 75 Comforting and Warming Recipes by Lizzie Kamenetzky, Ryland Peters & Small Photo: Nassima Rothacker © Ryland Peters & Small 2015, 2021
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CHOCOLAT CHAUD
None of this powdered nonsense – a proper hot chocolate should be made with pure chocolate melted into rich, creamy milk with a tot of rum, kirsch or brandy to warm the blood.
200 g/7 oz. dark/bittersweet chocolate, chopped
4 mugs of whole/full-fat milk (about 900 ml/generous 3 3⁄4 cups)
2 tablespoons caster/superfine sugar
4 tablespoons rum, kirsch or brandy (optional)
200 ml/scant 1 cup double/heavy cream
1 tablespoon icing/confectioners’ sugar
Serves 4
Put the chopped chocolate in a pan with the milk and the caster/superfine sugar. Heat very gently until the chocolate has dissolved. Add the booze, if you like, then pour into mugs.
Whip the cream with the icing/confectioners’ sugar then spoon onto the hot chocolate and serve immediately.
Tracey Zabar's Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes is available here.
A delectable collection of innovative chocolate chip recipes by world-renowned chefs, pastry chefs, and bakers
Tracey Zabar's One Sweet Cookie Cookbook is available here.
A delicious collection of cookie recipes from extraordinary chefs, pastry chefs, and bakers. A great gift sure to delight anyone who loves to bake.
