This is from the Valentine’s Day, 2006 issue of the newsletter.
A tasty alternative to the traditional champagne and strawberries.
1 part vanilla
2 parts raspberries
2 parts whiskey
3 parts triple sec
Dark chocolate orange wedges
Places raspberries and 1 chocolate wedge in each glass. Pour remaining ingredients in the top of a double boiler and warm (not too hot). Pour into glasses over raspberries and chocolate. Mash raspberries with a spoon. Warming the liquids helps to blend and mellow the flavors and partially melts the chocolate. If you do not have a double boiler you can improvise by using 2 sauce pans or a sauce pan and a ramekin (ramekin on top). If you can’t find a chocolate orange use a piece
of dark chocolate.
I love chili. I never really make it the same way twice. I don’t measure my ingredients, and I don’t use beans.
This weekend I decided to expand on my basic ingredients and the results were amazing.
First, I used chicken and beef as my meats. I started by boiling skin on, bone in chicken legs in salted water for over an hour (they were frozen when I startet them). I used that liquid in the chili (and the chicken meat, but not the skin). The beef was stew meat. Ground might work, but I don’t think it would go too well in this recipe.
I roasted my green chilies and garlic in the oven. The jalapenos and onion were fresh. Diced tomatoes were canned.
Here is what made it great. I added cinnamon, cocoa powder, and frozen raspberries (thawed, with the juice). you don’t want to go overboard with these ingredients, but they add a wonderful flavor!
I served it up in a bowl with Fritos, grated cheddar, and a dollup of sour cream.