Hot Chocolate Cocktail

Adult Hot Chocolate Cocktail

Yield: 1 serving

Prep time: 10 minutes

       It hasn't been too long since we posted our kid friendly hot chocolate, but we decided to elevate it even further for all of the adult themed holiday parties this year. With its nutty and creamy notes, the Irish cream whiskey plays perfectly well with the peppermint schnapps and hot chocolate.

Ingredients

1 cup hot chocolate, preferably RMR homemade

1 ½ oz Irish cream whiskey

¾ oz peppermint schnapps

1 oz spiced whip cream

Procedure

1. Prepare either your homemade or packet hot chocolate, stir in the Irish cream whiskey and schnapps.

2. Serve warm and garnish with a peppermint stick, or peppermint bark, and a dollop of spiced whipped cream.

Chef’s Note

      Adding spices or extracts to whipped cream I a great way to change the flavor combinations of an ordinary drink. Our spiced whip cream adds an extra zip to the initial creaminess of the cocktail.

Spiced Whip Cream

1 cup heavy cream

½ tsp cinnamon

½ tsp cayenne

1 tbsp sugar

Combine all ingredients in a bowl, whisk with a hand mixer until medium peaks form, serve.

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Peppermint Bark

Peppermint Bark
Yield: 2 lbs
Prep time: 10 minutes
Cool time: 2 hours




      It's the holiday season, and once again we are bombarded with the flavors of Christmas' past. Of those few acclaimed holiday essences one seems to be much more prominent than the others: peppermint. Instead of cringing at the idea of peppermint everything, we at RMR have decided to embrace the holidays this year and give the people what they want. Peppermint bark is one of those classic holiday treats that makes even the scroogiest of scrooges feel just a little Christmas spirit.

Ingredients
12 oz bitter sweet chocolate
18 oz white chocolate
3/4 cup crushed peppermint candy
1/2 tsp peppermint extract

Procedure
1. If using block chocolate use a serrated knife to shave it into small pieces or use melt-able chips.
2. Spray a 9x13 baking dish with nonstick cooking spray and line with plastic wrap.
3. Set up a double boiler by adding two inches of water to a medium sauce pot, bring to a simmer over medium heat, and place a metal bowl on top of the pot.
4. Place half of the bittersweet chocolate into the metal bowl and melt it over the double boiler. Once melted remove the bowl from the simmering water and add the other half of the bitter sweet chocolate and the peppermint extract. Use a rubber spatula to stir in the chocolate pieces and use the residual heat to melt the chocolate.
5. Pour the bitter sweet chocolate into the baking dish and spread into an even layer with an offset spatula, allow to set for 10 minutes.
6. Clean the metal bowl and repeat the melting procedure with the white chocolate. Then pour the white chocolate over the bittersweet layer and spread out evenly, immediately sprinkle the peppermint candy pieces over the white chocolate.
7.Allow to set for a minimum of 2 hours. Remove the bark from the baking dish using the plastic wrap as a sling, Break the bark into pieces and serve.

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Holiday Sangria

Winter Solstice Sangria

Yield: 2 qrts,  8-10 servings

Prep time: 10 minutes

       Tired of the same old adult punch bowl being the center of your holiday party? With a few ingredients and little effort you can produce wonderfully seasonal Sangria to elevate this year’s festivities. Use a nice fruity (preferably Spanish) wine, a bit of triple sec and pomegranate juice to make your party the talk of the town for years to come.

Ingredients

2  750ml bottles red wine

16 oz pomegranate juice

1 cup triple sec

1 cup simple syrup

1 blood orange, sliced

1 lemon, sliced

1 pear, sliced

Procedure

1. In a large pitcher or punch bowl pour the wine, pom juice, triple sec, and simple syrup; stir to combine.

2. Add the sliced fruit and chill the mixture in the fridge overnight. Serve

Chef’s Note

       Simple syrup is a mixture of equal parts sugar and water. The easiest way to make it quickly is combine 1 cup of water and 1 cup of sugar in a microwave safe measuring cup. Microwave on high for 2 minutes, until the sugar has dissolved.

       The sangria makes a great drink for holiday parties and can be the base of many cocktails. Pair it with a little champagne or seltzer and you have an excellent spritzer. 

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Homemade Peppermint Mashmallow

Peppermint Marshmallows
Yield: 16, 2x2 in
Cook time: 20 minutes
Cooling time: 4 hours




      There are only two acceptable ways to top your hot chocolate: Homemade whipped cream, or homemade marshmallows. Sure, you can use the stuff that sprays out of an aerosol can, or even the fluffy pillows of sugar from your youth, but nothing ever beats the real thing. We here at RMR have decided to test our confectionery boundaries and provide you with a seasonal marshmallow that is perfect for topping rich homemade hot chocolate, creating a new spin on the classic marshmallow cereal bars, or even a just quick treat for the Christmas cook.

Ingredients
1/2 cup cold water
3 (1/4 oz ) packages unflavored gelatin
2 cups sugar
3/4 cup light corn syrup
1/8 tsp salt
1/4 tsp peppermint extract
1/8 tsp vanilla extract
5 drops red gel food coloring
1/2 cup confectioners sugar

Procedure
1. In the bowl of a stand mixer add 1/4 cup of the water and sprinkle all the gelatin over it, let stand for ten minutes.
2. In a small sauce pot combine the other 1/4 cup of water, granulated sugar, corn syrup, and salt. Bring to a boil over medium heat. Using a candy thermometer cook the mixture until it reaches 250 degrees F, about 8 to 12 minutes.
3. Remove the pot from the heat and turn the mixer on low speed. Slowly pour the sugar syrup into the bowl and turn the mixer up to high speed. Continue to whip on high speed until the mixture turns white and becomes extremely thick, about 10 to 12 minutes.
4. During the final minute of whipping add the extracts. While the sugar is whipping prepare a 9x9 baking pan by spraying it with coking spray and laying a piece of plastic wrap on the bottom, allow for a one inch overhang on all sides.
5. Pour the whipped sugar mixture into the pan using a rubber spatula sprayed with cooking spray. To create the swirl effect randomly drop the food coloring on the top of the mixture, then drag a toothpick through the coloring and create whatever design you prefer.
6. Lay a piece of plastic wrap on top of the marshmallow and allow to set for a minimum of 4 hours. When ready to cut, flip the marshmallow block out of the pan and remove the top layer of plastic.
7. Using either a pizza cutter or chef's knife, spray it with non stick cooking spray and cut the marshmallow into your desired size. After being cut toss into a large ziploc bag with the confectioners sugar and coat all sides of the marshmallow. Tap off excess sugar and serve.

Chef's Note
      Marshmallows are a great treat during the holidays and can be flavored or colored with any extract you want. They make a great gift for holiday parties and kids love a giant homemade marshmallow in their hot chocolate.

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Homemade Hot Chocolate

Classic Hot Chocolate
Yield: 4 cups, 2-4 servings
Prep time: 5 minutes
Cook time: 5 minutes






       Winter time brings many joyous traditions that most of us look forward to all year around. Whether it is building a gingerbread house, decorating the Christmas tree, or our favorite here at RMR: Bundling up next to the fireplace on a snowy night with a big mug of homemade hot chocolate. Although the powdered stuff may be passable in a pinch, why not treat yourself and your loved ones with a beverage that perfectly emulates the season we all know and love?

Ingredients
4 oz Semi sweet chocolate chips
4 cups milk
3 Tbsp sugar
1 Tbsp cocoa powder
1/4 tsp instant espresso

Procedure
1. Pour the milk into a small sauce pot and bring to just a simmer over medium heat.
2. Add the chocolate pieces to a microwave safe bowl and microwave on high in 30 second intervals. Stir between each cook time and microwave until chocolate is melted.
3. Stir the sugar, cocoa powder, and instant espresso into the melted chocolate.
4. Pour the chocolate mixture into the warm milk, whisk to combine.
Serve with a heaping dollop of whipped cream or our Peppermint Marshmallows

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Holiday Hors D'oeuvre

Pear with Goat Cheese and Prosciutto
Yield: 18
Prep time: 10 minutes
Cook time: 0 minutes




       The winter season isn't ideal for fresh fruit  but there is one jewel produced during the winter months, sweet succulent pears. Pears are currently at the peak of ripeness and they are so versatile you can use them in sweet or savory dishes throughout the holidays. The sweetness of the Farelle pear is balanced by the tangy creamy goat cheese and then offset by the cured saltiness of the prosciutto. This makes a great appetizer or hors d'oeuvre for your holiday party.

Ingredients:
3 Forelle pears
4 oz goat cheese
9 slices prosciutto, sliced in half lengthwise
fresh cracked pepper
lemon juice (optional)

Procedure
1. Prepare the pears by slicing them in half through the stem. Then using a melon baller or a paring knife remove the core. Slice each half into 3 pieces lengthwise, ending with 18 pear slices.
2.  Then slice the prosciutto in half lengthwise to also create 18 pieces.
3. Assemble by laying down a piece of prosciutto, then place a pear slice on the prosciutto and top with a teaspoon of goat cheese. Roll the prosciutto around the pear and top with cracked pepper.

Chefs Note
      Farelle pears are small snacking pears with a very sweet flavor and firm flesh. They are available in most grocery stores during the winter months and are the perfect size to create this appetizer. If you can't find Farelle pears substitute them with either Comice or small Bartlett pears.
      The pears will begin to oxidize and turn brown once you cut them so this appetizer is best made right before it is eaten. It can be made ahead of time and held for a few hours but after cutting the pears toss them in a bowl and coat with the lemon juice. This will add flavor and keep the pear slices looking fresh.
      Customize the flavor of your appetizer by mixing the goat cheese with fresh herbs like thyme or rosemary.

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