December already! Christmas is right around the corner and the race is on! There are so many things to do, cards to write, pictures to take, gifts to wrap, plans to make and parties to attend!

It’s one of the busiest times of year for me and it seems like everyone I know feels the same way, so I invite you to take some time for yourself and enjoy a cup of hot chocolate.

I was reading recently about Japanese Tea ceremonies and the mindfulness used in preparing the cup of tea. It’s a fascinating ceremony and I want to take the same principles and apply it to hot chocolate.

The Japanese tea ceremony can be summed up by the Zen phrase “ichi-go ichi-e”, which means “one time, one meeting”. This phrase is to help us remember a few key points; first, to take stock in the beauty and uniqueness of the present moment: secondly, that life is ever-changing and impermanent. This really struck me and I must say I really love the whole idea of finding beauty in the simplicity of making a hot drink and appreciating that specific moment. Looking around, absorbing your surroundings being present. It’s a great way to stop the chaos for a few minutes and slow down!

The best part is that this ritual can be shared. In Japan, this would usually be performed by two people who would create no less than an “experience” from the simple and ordinary act of drinking a cup of tea. This shared moment between people is special and unique; it can never be replicated, and the beauty of being “in the moment” and appreciating who you are with at that moment is so special. WIth that, I say, gather your favorite people and make some tea, or hot chocolate and think about the preparation, savor the smells, feel your surroundings, and appreciate those by whom you are lucky enough to be surrounded. Sip together and take a mental note of this moment in time.

Hot chocolate in itself is pretty old; archaeologists have found evidence that Mayan chocolate consumption occurred as early as 500 BC, and historians have speculated that it may predate the Mayans. But the Mayans were not drinking what we have today; it had things like cornmeal, chili peppers, water, and other ingredients and was drank cold. It was reserved for royalty and the supremely wealthy and was an acquired taste due to the unavailability of refined sugar.

Fast forward to 1828. December already! Christmas is right around the corner and the race is on! There are so many things to do, cards to write, pictures to take, gifts to wrap, plans to make and parties to attend!

It’s one of the busiest times of year for me and it seems like everyone I know feels the same way. So I invite you to take some time for yourself and enjoy a cup of hot chocolate. I was reading recently about Japanese Tea ceremonies and the mindfulness to prepare the cup of tea. It’s a fascinating ceremony and I want to take the same principles and apply it to hot chocolate.

The Japanese tea ceremony can be summed up by the Zen phrase “ichi-go ichi-e”, which means “one time, one meeting”. This phrase is to help us remember and take stock in the beauty and uniqueness of the present moment. Secondly, that life is ever-changing and impermanent. This really struck me and I must say I really love the whole idea of finding beauty in the simplicity of making a hot drink and appreciating that specific moment. Looking around, absorbing your surroundings being present. It’s a great way to stop the chaos for a few minutes and slow down!

The best part is that this ritual can be shared. In Japan, this would usually be performed by two people, who would create no less than an experience from the simple and ordinary act of drinking a cup of tea. This shared moment between people is special and unique, it can never be replicated and the beauty of being in the moment and appreciating who you are with at that moment is so special. So gather your favorite people and make some tea, or hot chocolate and think about the preparation, savor the smells, feel your surroundings, and appreciate who you are lucky enough to be surrounded by. Sip together and take a mental note of this moment in time.

Hot chocolate in itself is pretty old and archaeologists have found evidence that Mayan chocolate consumption occurred as early as 500 BC, and historians have speculated that it may predate the Mayans. But the Mayans were not drinking what we have today it had things like cornmeal, chili peppers, water, and other ingredients and was drank cold. It was reserved for royalty and the supremely wealthy and was an acquired taste due to the unavailability of refined sugar.

Fast forward to 1828, Coenraad Johannes van Houten developed the first cocoa powder-producing machine in the Netherlands. It revolutionized cocoa and opened the doors to refined chocolate with its ability to separate the fat from the seeds giving us the coco powder we have today.

My gift to you this holiday season is a recipe for my version Parisian Hot Chocolate. It’s a Mayan twist on a French favorite and frankly, it puts all other hot chocolates to shame with its rich, silky, complex nature; it really is something worth savoring.

Parisian Hot Chocolate:

1 ½ cup whole milk

½ cup heaving whipping cream

Pinch of salt

2 teaspoons powdered sugar

½ teaspoon espresso powder

Pinch of Cayenne pepper (optional)

8 oz of 70% bittersweet chocolate chopped

Pinch of cinnamon

⅛ teaspoon vanilla extract

Step 1: Simmer the milk and cream with the vanilla,  Add cayenne pepper, espresso powder, cinnamon, and salt. This allows the spices to bloom and fully develop their flavors. DO NOT BOIL!

Step 2: Add the chopped chocolate and take off the heat.

Step 3: Slowly mix until everything is incorporated and is smooth and silky.

Pour into cups and top with whipped cream.

*Notes: use high-quality chocolate, I love Guittard for two reasons; it’s easily accessible in most grocery stores and it is very fine quality for the price point.  If you don’t feel like making a special trip to the store, any chocolate will do.

Full-fat milk is important! The body of this drink depends on the fat from the milk and cream.  Dn’t Skim!

Allysun The Uhmayzing” is a “momprenuer”who owns Madam Confection.She is an award-winning Pastry Chef who is passionate about great food.

She can be reached at madamconfection@gmail.com

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Tips and tricks to perfect pie crust

It’s that time of year again! The weather is cooling off, the ovens are turning on and, with Thanksgiving right around the corner, I thought I would share my technique for a flakey, delicate, tender pie crust.

My crust is “all butter,” for two reasons: the first and most important reason is flavor, and second is the “mouth feel.” Have you ever eaten something that coats your mouth with a waxy film? That’s shortening, and you will quickly find out that I am not a fan; in fact, it’s banned from my kitchen!

All the other ingredients in this recipe are ordinary ingredients. This crust relies upon the preparation method; the first step in doing so is cubing the butter and freezing it until it is almost solid, which is at least 20 minutes. Grab a glass and put it in the freezer as well, this will come in handy a few steps down the road.

Second, sift your dry ingredients together in a large bowl: I prefer using a whisk until everything is thoroughly combined.

After waiting the agonizing 20 minutes for your butter to firm, grab the glass, fill it to the brim with ice, top off with water and set aside.

Start with one third of the butter and toss it in the flour making sure all sides of the butter are covered. Using a pastry cutter or a fork break up the butter until it’s the size of peas.

Add the second third amounts of butter, and break it down the same way: same with the last of the butter. Then return the butter and flour to the freezer for 10 minutes.

After the time has elapsed, SLOWLY start adding iced water, one tablespoon at a time, and mix it until it’s combined, but not sticky. If it becomes too sticky, add flour until a smooth dough has formed. I do this part by hand, kneading it until it is smooth and beautiful.

Cut the dough in half and flatten into two disks, chill these in the fridge for at least an hour, though overnight is preferred.

Using a rolling pin, roll out your crusts and fill them with your favorite pie filling. My new favorite this season is pumpkin custard pie: it is smooth, silky and oh so yummy.

These methods can be applied to any crust recipe; this is my go-to all-butter crust recipe and comes from one of my idols, Martha Stewart.

2 and a 1/2 cups All Purpose flour

1 teaspoon salt

1 teaspoon sugar

2 sticks unsalted butter (if you are using salted butter just omit the salt from the recipe)

Yield: 2 crusts for a 9 inch pie

Pictured is my Pumpkin Soufflé pie that took 1st place at a local pie bake-off hosted by the Hemet Farmers Market two years ago. The crust sends it over the top! 

Allysun The Uhmayzing” is a “momprenuer”who owns Madam Confection.She is an award-winning Pastry Chef who is passionate about great food.

She can be reached at madamconfection@gmail.com and found on Facebook and Instagram.

Find your latest news here at the Hemet & San Jacinto Chronicle

Search: perfect pie crust

The post “Crust” in time for the holidays appeared first on The Hemet & San Jacinto Chronicle.