photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
I don't like cooked apples unless they are in applesauce, so apparently I haven't posted any apple recipes on my site! I am linking one guest post I did and a few other recipes I've made (for others) that have been a hit!
ReplyDeleteThanks, Jessie!
DeleteI love apples - to eat and to bake and I've linked up a few of my favourite apple recipes. Can't wait to see what everyone else has linked up! Thanks for hosting.
ReplyDeleteI've entered a few apple recipes but really can't wait to check out the rest of the list. What a timely topic, thank you for hosting.
ReplyDeleteThanks so much for the invite, Camilla. Apple season is my favorite...I am so excited for it to come. I linked up my max ;).
ReplyDeletethanks for the linky, we just went apple picking this week.
ReplyDelete