I mentioned last week that we were going to make Kale & Apple Soup for my mom. It turned out delicious!
We made the following changes:
We started with butter and browned it, then sauteed some mushrooms (baby bellas) in that.
We toasted some cumin, fennel, allspice, and cloves (4 berries, 2 cloves, 1 teas fennel, 1 teas cumin) whole, then ground that up and added it to the butter.
After blending the soup and dividing it between 2 quart mason jars, we sliced a sunchoke and 2 carrots on the bias and sauteed them until they were tender and had some color, then used those as a topping.
Delicious and, well not vegan, def. vegetarian! And using up kale and apples from our garden!
That was Mom; for Capriox & Mr. Cap and a whole passel of co-workers we made Alton Brown’s Hot Cocoa Mix. Like most of these things, good ingredients are key, so we used a nice dark cocoa powder. Following suggestions from other people, we ran everything through the food processor for a bit to get the milk powder down to a much finer consistency, and, because we prefer our cocoa to taste like chocolate and not sugar, we halved the sugar (& skipped the cayenne). We put that in a mason jar, too, quart for Cap and pints/half pints for co-workers, topped or sided with mini-marshmallows and wrapped up with a ribbon so I could tie on an instructions tag.
Mason jars make everything awesome. 🙂 And, strangely, I have a lot of canning supplies in my house…
Next up: seeing if I can turn the tiny mug cakes into a kit/jar mix.
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