The hot chocolate hunt is back from hiatus! Having tried to make few raspberry hot chocolate recipes from scratch at home I kept coming up with something that tasted nothing like raspberries. But now I've found this recipe on Better Homes and Gardens and I'm hopeful that quality raspberry hot chocolate can be made from scratch in the home again!
So here's how you make it:
Silky Raspberry Hot Chocolate Recipe
12 small rice paper sheets
1/2 cup Rhubarb, julienne (2" x 1/8" x 1/8")
1/2 cup Parsnip, julienne (2" x 1/8" x 1/8")
1/2 cup Mushroom*, julienne (2" x 1/8" x 1/8")
1/2 cup Beetroot, julienne (2" x 1/8" x 1/8")
1/2 tsp salt
1 tsp Nutmeg
1/2 tsp Black pepper, freshly cracked
1/2 cup Cherries, halved and pitted
1/2 cup crumbled goat cheese or brie
*preferably white truffle mushrooms
Cut all vegetables to approximately 2" long and 1/8" deep and wide.
Preheat oven to 400F. Line a baking sheet with parchment paper.
Moisten the first dry rice paper sheets by placing them individually in a damp cloth for 30-60 seconds. Carefully remove rice paper from cloth and place on a cutting board, with one corner facing you (so it looks like a diamond shape and not a square). Put another sheet of rice paper under the damp cloth and while it moistens begin forming the first spring roll.
Place equal portions rhubarb, parsnip, mushroom, and beetroot in the centre of the rice paper. Sprinkle a pinch of nutmeg and salt over the filling. Pull the bottom (the part closest to you) of the rice paper wrapper up and over the filling, tucking it under a little bit to pull the ingredients closer together. Gently pull the left side of the wrapper over the middle, and then the right, to close up the ends of the roll. Roll it up away from you, continuing to gently tuck the filling in tighter as you go. Place finished spring roll on the prepared baking sheet.
Repeat with remaining rice paper.
Baking spring rolls from 20-25 minutes turning once.
To serve give three spring rolls per plate and garnish generously with cherry halves and goat/brie cheese. Sprinkle with nutmeg and cracked pepper. Drizzle with chocolate or cherry syrup if desired.
Nearing a month ago I began an early placement in a golf club kitchen (and loving it!). Last Friday was one of the most invigorating times at placement want to know what I did? Well? Hmm? Okay I this what I did: cut things and portioned condiment!
Okay I know what you're thinking I need to get a life if I find cutting and pouring goopy condiments into smaller jars “invigorating.”
So here's the thing although I didn't find those tasks dull at all that wasn't what invigorates me; what does is that I'm finally starting to sink into the groove of everything. I'm better understanding the how to look at the paper sheets hanging on the wall and see what I can do and ask if they want me to do it. I'm also understand who I can ask “So what do you want me to do?”
You see I am an introvert and as an introvert I tend to think through everything thoroughly before I speaking, also for personal reasons, because I don't want to presume anything. But this has caused me to be reserved/private with my opinions and creativity. So far placement has been just the challenge God has used to deal with this issue in me.
I'm no way over this, and expect the ensuing weeks to be harder than what I've dealt with so far but with the Lord's help I'll grow through this experience.
So remember this while your in your kitchen or eating at a restaurant or doing any creative work: Don't be afraid to let your voice be heard. If your thoughts aren't picked up on that doesn't mean you've been rejected or substantiate that you shouldn't have spoken. On the contrary your thoughts though not necessarily acted upon directly can break a mental lock in someone else and inspire them in another way.