Belgian Hot Chocolate

Belgian Hot Chocolate

Belgian Hot Chocolate

If you’re a hot chocolate fan, you’ll fall in love with this rich, decadent drink of melted chocolate and creamy milk.

Servings

6

Prep time:

10 minutes

Total Time:

15 minutes

Good For:

Beverage

Inroduction

About this Recipe

No powdered mix here! This rich, decadent hot chocolate is literally made from melting chocolate into milk. It’s rich, thick, and you only need a little to feel like royalty.

I based my recipe mostly on one from chocolatier David Lebovitz, though as always, I made a few tweaks. His original recipe calls for half-and-half or whole milk, neither of which I had on hand…but I had 1% and heavy cream, so I did a combination of those, and it worked great.

Looking for a sugar-free recipe? Just use sugar-free chocolate! I used both milk and dark varieties from ChocZero in mine, and it was absolutely fabulous. And if you’re short on time and don’t feel like chopping up a chocolate bar, you can use chocolate chips in a pinch. (Don’t tell the chocolatier I said so…no idea if that’s “allowed” by strict Belgian standards, but it worked fine for me!)

Ingredients

Instructions

  • 4 cups whole milk, half and half, or combination of ¼ cup cream and 3 ¾ cups lower-fat milk
  • 8 oz (230 g) semi-sweet chocolate, chopped
  • 4 oz (115 g) milk chocolate, chopped
  • pinch of salt
  • ½ teaspoon cinnamon
  1. Chop your chocolate.
    .
  2. Combine chocolate with 2 cups of the milk in a medium saucepan over medium heat. Whisk until the chocolate melts.
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  3. Add the rest of the milk, the salt, and the cinnamon. Whisk until smooth. If you have trouble getting it smooth, use a hand blender or milk frother.
    .
  4. Enjoy! What you don’t drink now, save for later—it’ll thicken up and get even richer (which is saying something) as it sits. Reheat gently over the stove or for very short intervals in the microwave.

From the Books

Hot chocolate of this variety has been mentioned in several of my novels, like A Heart’s Revolution, but the Belgian recipe in particular is a nod to siblings Margot and Lukas De Wilde, who hail from Belgium and star in A Song Unheard (Lukas’s story) and The Number of Love (Margot’s story).

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Cornish Pasties

Cornish Pasties

Cornish Pasties

This traditional Cornish take on a classic meat hand-pie is a savory meal that will transport you straight to Land’s End.

Servings

8

Prep time:

30 minutes

Total Time:

1.25 hours

Good For:

Dinner

Inroduction

About this Recipe

I ate my first Cornish pasty at Land’s End in Cornwall, looking out at the rugged coastline. I came home on a mission: must…recreate…this…recipe! I tried many different crusts. A few variations on the filling. And I can say in all honesty that this is the closest of all them to authentic Cornish fare!

The crust needs a little tang, but the orange juice doesn’t just provide that, it helps give it a stretchy consistency while rolling, but it still bakes up flaky, with a perfect amount of chewiness. You’ll likely encounter debates on what “proper” Cornish pasty filling should include…these days there are many varieties, and you can certainly try fillings that suit your tastes. I found that the absolute “traditional” ingredients listed here are delicious, even though I don’t usually like turnips. They provide a nice bite without being overpowering.

Ingredients

For the Crust

  • 3 cups all-purpose flour
  • 4 pinches of salt
  • 1 cup (2 sticks) cold butter, cut into small pieces
  • 1 cup orange juice

 

For the Filling

  • ½ lb stewing beef/chuck roast, cut into small pieces
  • 1 medium potato, diced
  • 1 turnip, diced
  • 1 onion, diced
  • Salt and pepper
  • Butter
  1. Combine the flour and salt in the bowl of a stand mixer or a large bowl. Add in butter and combine until it forms a crumbly mixture. Slowly add in the orange juice and mix just until combined. Pat into a disc and wrap in plastic; refrigerate at least 6 hours or overnight.
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  2. When ready to assemble, preheat the oven to 350. Divide the dough into 8 equal sections and roll out on lightly floured surface into circle.
    .
  3. Combine the meat and vegetables in a bowl, stirring to evenly distribute the ingredients. Place a scoop of the mixture into the center of the dough round. Add a few dabs of butter. Fold the pastry dough over and crimp the edges to seal. Arrange on greased or parchment-paper-lined baking sheets.
    .
  4. Whisk an egg with a tablespoon of water and brush over the pasties for a glaze. Bake 30-45 minutes, until golden brown.

From the Books

This recipe was included in the back of There’s No Place Holmes, and pasties are also mentioned in A Name Unknown and enjoyed by all the locals in the Secrets of the Isles books too.

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Mushy Peas

Mushy Peas

Mushy Peas

Fish and chips demand a side of mushy peas to be TRULY authentic!

Servings

6

Prep time:

10 minutes

Total Time:

13 hours (overnight)

Good For:

Dinner

Inroduction

About this Recipe

Americans are more accustomed to split peas in our recipes, but dried marrowfat peas, which are allowed to dry in the fields, give pea soup and mushy peas a flavor that other dried peas cannot imitate.

Mushy peas are a staple in the British Isles, and the typical side for fish and chips. Preparation is simple but does require overnight soaking, so plan ahead!

Ingredients

  • 9 ounces dried marrowfat peas (no substitutions)                
  • Boiling water
  • 2 teaspoons baking soda
  • 3 cups water
  • 1 teaspoon salt
  1. Add baking soda to boiling water and let dissolve.  Pour water over a bowl with the marrowfat peas, making sure they’re covered by 3 inches of water.  Stir and leave them to soak for at least 12 hours.
    .
  2. Drain and rinse the peas and place them in a pot with about 3 cups of water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for about 30 minutes. Stir occasionally, until the desired consistency is reached. Once the peas are mushy, add the salt.
    .
  3. If the peas are too watery, simmer with the lid off until it thickens. If the peas are too thick, add some water. Taste again and add more salt if needed. They will continue to thicken as they cool.

From the Books

Mushy peas, as the assumed side dish of fish and chips, would have been enjoyed by many of my characters who live in or visit coastal regions…and quite possibly all of them who live in England, regardless. But I won’t link to everything. 😉

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