365 recipes

 Hot Chocolate from scratch makes it easier to serve a group all at the same time Melt 1/2 lb dark chocolate pieces in  1 quart of milk Stir constantly to almost a boil - careful not to burn the bottom Remove from heat Toppings: whipped cream or frozen coconut cream orange zest cinnamon, cardamom, saffron

Here are 2 Non-alcoholic versions of Glögg  Blueberry Glögg Bring to a boil then reduce to low heat for ten minutes : 4 c blueberries 4 c apple juice Blend with immersion blender until smooth (or transfer to blender and then back to pan) Add in zest of 1 orange 2 cinnamon sticks 10 whole closes 1 vanilla bean 20 raisins 2 whole star anise 1 inch fresh ginger or 1 1/14 ground ginger,  Simmer for 20 minutes and add 2 c hot water before serving. Refrigerate any leftovers. Christmas Glögg Bring to boil and reduce to low for 30 minutes:  4 c fruit juice, black currant, apple or grape 6 cloves 6 cardemom pods 2 cinnamon sticks 2 cm fresh ginger or 2 t minced ginger  1/2 c water Remove the spices and add 1/2 c golden raisins 1 orange, very thinly sliced Sweeten with honey Serve warm Refrigerate leftover.

 Pear Vinaigrette  1/2 a pear, puréed 3 T white vinegar  1 t Dijon mustard 1/2 t salt 1/2 c light oil, such as vegetable, sunflower, grapeseed Shake vigorously.  Honey & Chive Dressing 10 fresh chive flowers 1 T honey 2 T apple cider vinegar 2 T oil  salt and pepper Blend for even texture in blender or small processor