November means cooler weather for the northern hemisphere, upcoming holidays that include wonderful and tasty food and drink, and often a need to warm up! Try these recipes to satisfy both nostalgia and almost anyone’s taste buds.
- For a relaxing flight on a cold night, check out this caramel hot chocolate from https://www.cookingclassy.com/ –
Yield: 2 servings
2 cups milk, preferably whole
1/4-1/2 cup bittersweet chocolate chips*
1/2 cup caramel sauce (http://www.foodnetwork.com/recipes/ree-drummond/easy-caramel-sauce-recipe-2041446)
Sweetened whipped cream or vanilla marshmallows
Grated chocolate for garnish
Prepare caramel sauce according to directions listed and allow to cool slightly. Heat milk in a medium saucepan over medium heat. Once milk is warm, stir in chocolate chips and caramel, and cook whisking constantly until chocolate has melted. Allow to cool slightly and serve warm topped with sweetened whipped cream or miniature marshmallows, drizzle each serving with 1 tablespoon caramel sauce and garnish with grated chocolate and caramel sauce.
*For a richer hot chocolate, you can use up to 1/2 cup bittersweet chocolate chips and mix in more caramel sauce.
Recipe Source: Cooking Classy
- For a delicious and comforting entrée, that you can make ahead, try this white wine chicken stew from https://www.thecookierookie.com –
Yield: 6-8 servings
4 slices bacon, cut into 1/8” strips.
1 lb. chicken wings
2 lbs. boneless, skinless chicken thighs; cut in half horizontally and trimmed.
4 carrots, peeled and cut into ½-inch pieces
1 onion diced
1 celery rib, minced
2 cloves garlic, minced
1 teaspoon fresh thyme, minced
½ teaspoon smoked paprika
5 cups unsalted chicken broth, divided
1-1/8 cup dry white wine, divided into 1 cup and 1/8 cups
2 teaspoons Worcestershire Sauce
1 teaspoon kosher salt
1 teaspoon ground black pepper
3 tablespoons unsalted butter, cut into 1 tablespoon sections
1/3 cup all-purpose flour
1 lb. small new red potatoes, washed and quartered
Garnish: 2 tablespoons chopped fresh parsley
- Place oven rack to lower-middle position and preheat oven to 325 degrees F.
- Cook bacon in a Dutch oven, over medium-low heat, until bacon browns then transfer bacon to a large bowl. Turn heat to medium-high.
- In small batches, and without crowding the pan, sear the chicken wings and thighs in the bacon fat. If more fat is needed, add 2 tablespoons canola oil. Place seared chicken in the bowl with the bacon.
- Reduce heat to medium and place the carrots in the Dutch oven and cook carrots until softened. Add the diced onion and celery and cook until onion is translucent and celery has softened. Add minced garlic and cook 30 seconds until it is fragrant and bloomed.
- Increase heat to medium-high. Add 1-cup wine, 1-cup broth and Worcestershire Sauce. Scrape the brown bits from the bottom of the pan and bring the mixture to a boil. Cook, stirring occasionally, until liquid reduces to ¼ cup and vegetables start to sizzle, 12-15 minutes.
- Add butter and stir to melt. Sprinkle the vegetables with flour and stir.
- Gradually add the remaining 4 cups of broth, thyme and smoked paprika then whisk until smooth.
- Add quartered potatoes; bring to a low boil.
- Turn off heat. Taste the stew and season with salt and pepper, if needed.
- Transfer stew to the oven. Cook, uncovered, for 30 minutes, stirring once halfway through cooking.
- Transfer pot to stovetop and scrape food off sides of pot with wooden spoon into the stew. Stir well. Add chicken thighs and wings and bacon.
- Return pot to oven and continue cooking, uncovered, 45 minutes or until chicken and vegetables are fork-tender. Stir occasionally.
- At this point the stew can be refrigerated, covered, up to 2 days.
- Before serving, discard wings (see *Note) and add 2-4 tablespoons white wine. Garnish with chopped parsley.
*Note: The meat from the chicken wings can be placed in the stew or frozen for later use.\
- No meal is complete without dessert. A great choice is ginger cinnamon apple crisp from http://www.midwestliving.com/ –
Yield: 8 servings
Nonstick cooking spray
3/4 cup packed dark brown sugar
1/2 cup all-purpose flour
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
6 tablespoons unsalted butter, cut into pieces
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup packed dark brown sugar
1/4 cup Clabber Girl Cornstarch or cornstarch
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3 pounds Granny Smith apples, peeled, cored and thinly sliced (about 8 cups)
Vanilla ice cream or whipped cream (optional)
- Lightly coat a 2-1/2- to 3-quart (13x9-inch) baking dish with nonstick cooking spray and wipe with a paper towel to spread evenly; set aside.
- For topping: In a large bowl, whisk together the 3/4 cup brown sugar, flour, the 1-1/2 teaspoons ginger, the 1 teaspoon cinnamon and salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in walnuts and pecans; set aside.
- In a very large bowl, whisk together the 1/2 cup brown sugar, cornstarch, the 3/4 teaspoon ginger and the 1/2 teaspoon cinnamon. Add apple slices. Gently toss until coated.
- Transfer apple mixture to prepared dish. Sprinkle topping over the apples. Cover the dish with foil.
- Bake in a 375 degree F oven for 30 minutes. Remove the foil and bake for 25 to 30 minutes more or until top is browned and apples are tender. Let cool for 20 to 30 minutes before serving. If you like, serve with ice cream or whipped cream.