RECIPE: FESTIVE HOLIDAY HOT CHOCOLATE

MAKE HOT CHOCOLATE LIKE THEY DO IN SPAIN! 

In the cafes of Barcelona, the hot chocolate is legendary. It’s served thick, dark, and rich, flavored with espresso and a hint of orange. The chocolate there is so thick, you almost need a spoon. This is my version of the hot chocolate I came to love while traveling in Spain. The taste is the same, but it is not quite as thick. For an extra kick, add a liqueur. This one is delicious with a shot of vanilla vodka and a little Grand Marnier, but would be very good with peppermint liqueur, Godiva white chocolate or a shot of lovely, dark rum. YUM!

Why not set up a HOT CHOCOLATE BAR for your next party. Mix up a huge pot of hot chocolate. Display whipped cream, toppings, liqueurs, shavings, coffee flavorings, etc so guests can mix up their own concoction.

HOLIDAY HOT CHOCOLATE

Yield: 4 servings

INGREDIENTS

2/3 cup  heavy cream

2 ounces  good-quality dark or bittersweet (60 to 70 percent cocoa) chocolate, finely chopped

1 1/3  cups  whole milk

1 cup Espresso or strong coffee left over from the morning (okay to cheat and use Nescafe)

1/4  cup  unsweetened cocoa powder

1/4  cup  sugar

½ teaspoon pure vanilla extract

1  2-inch piece orange rind

Pinch salt

1/4  cup  fresh whipped cream* (optional)

Cocoa powder or chocolate shavings (optional)

DIRECTIONS: 

Combine heavy cream, chopped chocolate, cocoa, and sugar in a medium saucepan. Stir well to incorporate, then place over low heat, whisking constantly until chocolate melts and the mixture is smooth. Gradually add the salt, vanilla, orange rind, milk and coffee. Cook over medium-low heat, continuing to stir with a whisk. Heat 5 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Discard the rind.

Adult version: Add one shot vanilla vodka and 1 teaspoon orange liqueur to each mug.

Pour 1 cup mixture into each of 4 mugs. Spoon 1 heaping tablespoon whipped cream over each serving. Dust with cocoa powder or chocolate shavings, if desired.

EASY ENTERTAINING: HOW TO MAKE A DEVILED EGG BAR

I love to set up interactive stations for easy entertaining. A self-serve DIY bar offers guests lots of options and encourages conversation, too. In my book, that is a win-win. For Easter brunch (or any brunch for that matter) a DIY Deviled Egg Bar is nothing but easy, yummy fun and with a price tag under ten cents per serving, deviled eggs are super affordable.

THE HOW-TO:

Make your deviled eggs. I'd suggest making a pretty basic recipe since your guests will be adding toppings and piling on lots of flavor. Try my classic deviled egg recipe... and learn all about the best way to hard-boil eggs here.

How to build a deviled egg bar with toppings. Photo: Arden Photography Location: The Sonnet House, Leeds, Alabama

Assemble the eggs on a variety of different plates, egg dishes, and platters. Arrange the platters at different heights. Put the toppings in small dishes, jars, or bowls in groups. I like to get a bowl and fill it with ice and arrange bowls filled with toppings that are best kept chilled.  

Offer guests a menu of different combinations: BBQ, Asian, etc, to help them craft their eggs.

Deviled eggs with assorted toppings. Photo: Arden Photography

SUGGESTED TOPPINGS: Use as many or as few as you like based on your budget and the amount of room you have.

• Herbs: Fresh Dill, Thyme, Tarragon, Chives, Italian parsley, or cilantro; finely chopped
• Scallions, finely chopped
• Capers
• Spicy pickle relish
• Pickled okra slices
• Roasted red peppers, diced
• Jalapeno peppers, diced
• Green olives, sliced
• Toasted pecans, chopped
• Bacon crumbles
• Goat cheese crumbles
• Shredded cheddar cheese
• Fresh horseradish
• Country ham, sliced ultra thin and cut into small pieces
• BBQ (beef or pork, shredded)
• Smoked salmon (thin sliced)
• Fresh lump crabmeat (cooked)
• Cooked baby shrimp
• Caviar (if you have the budget)
• Sour cream, creme fraiche or Greek yogurt
• Fig preserves
• Chutney
• Hot sauce
• BBQ sauce
• Salt
• Pepper
• Paprika

EASY ENTERTAINING: HOW TO SET UP A TACO BAR

One of my favorite ways to entertain is to set up a D-I-Y station or interactive bar and one of my favorites is a DIY Taco Bar. You can dress it down or make it more upscale- that all depends on your budget and your crowd. 

A taco bar is one of the easiest ways to serve your party guests! (Photo by Arden Photography)

THE MENU

The centerpiece of my DIY taco bar is always my Slow Roasted Chipotle Pork recipe and/or, based on my budget, my Tequila Lime Tuna. They are both so good- inside a taco or on their own. Add a couple of salsas... I always have one mild, one spicy, and one spicy-sweet like my Pineapple Tomato Salsa for the perfect fresh toppings.

When building a taco bar, it is important to consider the flavor of everything you offer;  the flavors need to work well together. Your guests will love this easy to make, easy to serve menu and you can have fun at your own party!

My Slow-Roasted Chipotle Pork is always on my taco bar. Simply shred it using two forks and dress with a squeeze of lime, and a pinch of cilantro. Add a fresh salsa or slaw. (Photo by Arden Photography)

If you have the budget for it, my Tequila Lime Tuna makes incredible tacos! (Photo by Arden Photography)

Other options for your tacos are hamburger, chicken, shrimp, or steak. Provide two or three options so guests have a choice. Keep the meat warm in a warmer, slow cooker, or on the stove.

SET UP

Start with a big basket of chips. Use two kinds if you can find them; I used corn and blue corn. Add sliced limes, cilantro, salsas, a hot Queso dip, creamy guacamole, pico de gallo, sliced jalapenos, lettuce, and cheese for the condiments. I like to warm the tortillas in a damp kitchen towel in the microwave. Or put them into the oven; wrap in foil with a damp paper towel inside to steam them slightly. I prefer corn tortillas. If your store doesn't have them, inquire at your favorite Mexican restaurant. (I always pick up tortilla chips from my favorite Mexican restaurant. Serve them warm and hit them with a pinch of salt... soooo much better than store bought chips!)

For a big crowd, there is no shame in using paper plates and napkins for serving to make clean up easy.  I like the square, white Chinet plates you can find at the grocery store. They are made in the USA from recycled material and are biodegradable for home composting. I LOVE that. Caspari makes pretty plates and napkins in all sorts of patterns and themes. Find at higher end gift or specialty stores.. The folks at SustyParty.com (they were on Shark Tank) make hip and environmentally friendly paper products that you can now find at Target. You can find a million different options of inexpensive paper products at the party store.

Get my Pineapple Tomato Salsa recipe... And thank you to my great and oh-so-talented friend, Tena Payne of Earthborn Pottery for the beautiful bowl and serving pieces.

DRINKS AND COCKTAILS

You can have a taco party without margaritas... but why would you?

Pre-mix drinks ahead and put them in a dispenser or pitcher so guests can help themselves. No bartending duties. Offer options for non-drinkers and designated drivers, too. I love pomegranate juice on ice topped with club soda for fizz. Garnish with a lime wheel.

Here are my two favorite margarita recipes: CLASSIC MARGARITA RECIPE and POMEGRANATE MARGARITA RECIPE.