In the midst of all the Christmas preparations in our kitchen and I am sure in yours, I wanted to take the time to wish you a very Merry Christmas and plenty of joy and happiness this holiday season.
In my family we celebrate Christmas Eve and Christmas Day with two big dinners. In B’s family, it’s only Christmas Day. His is small-ish, mine is big. Huge actually. Nowadays, we are doing a bit of both even if I am not home and he indulges me in some of my traditions, like the Provencal 13 desserts and listening to "La Pastorale des Santons de Provence". Yes, baby Jesus was born in Provence and his parents spoke with the accent. You didn’t know?! No Christmas is complete without it and in the 30 something years I have been around, I have had plenty of time to learn each character by heart.
Until my grandmother passed away, Christmas Eve dinner was held at my grandparents' house after church and we would go *all* out. Christmas Day’s traditions were a bit more low key as it was the "in-laws" day, meaning my uncles and ant would go visit their in laws during the day and come back for dinner. Those who were without in-laws would make their way to my parents' house for lunch for macaroni, butter, parmesan and a plate of charcuterie. Came 8pm and we would have a Christmas Day dinner usually revolving around a buffet of regional delicacies.
One of our holiday traditions is to make a visit to our favorite chocolatiers, "Les Chocolats Colas" in the town of Maule. True chocolate artists making the most intricate as well as delicious chocolate creations. We usually get a few pieces to take home but we really go there for their chocolat chaud. More like ganache chaude really. Indeed, the chocolate is so rich and so thick that it is served in small espresso cups. Trust me, that is plenty. Strong, spiced just right and silky all the way down to your toes.
As part of my holiday rituals of listening to La Pastorale while baking, I always make sure to fix us a batch of hot chocolate albeit a little lighter than the one we have at the Colas chocolate shop when we go home. B. likes to have a handful of marshmallows in his hot chocolate but I really find store bought ones to be tasteless and gritty. Ok, so they can be gooey mess, marshmallows are so easy to make at home, it’s worth it trying them at least once.
Both recipes for our favorite creamy and rich hot chocolate and homemade marshmallows after the bump.
Tonight’s dinner will be with some of our closest friends around some French regional delicacies. Low key, reflective and quiet. Just what I like.
Thank you for your readership throughout the years. You cry and laugh with me and everytime I come here and spill some goodies, I feel like having coffee with some good friends. Thank you!
Hot Chocolate:
6 oz (180gr) semisweet chocolate (chips or chopped)
1 cup whole milk
1 cup heavy cream
1/4 teaspoon cardamom
pinch of ground cloves
Place the chocolate in a large bowl. Set aside.
In a large saucepan set over medium heat, bring the milk and cream to a simmer. Remove from the heat and slowly pour the hot liquid over the chocolate. Let the mixture stand for 2 minutes then slowly whisk the mixture until completely smooth. add the spices, stir and serve with the marshmallows.
Vanilla Marshmallows:
1/4 cup (60ml) water
1/4 cup (60ml) light corn syrup
3/4 cup (170 grams) sugar
1 tablespoon powdered gelatin
2 tablespoons cold water
2 egg whites, room temperature
1 whole vanilla bean, split open and seeded
cornstarch
Line a 8X8 baking pan with plastic wrap. Spray lightly with cooking spray and sprinkle lightly with some cornstarch, shake the excess off.
In a medium saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer. Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla seeds and continue whipping until stiff. Pour the mixture into the prepared pan and let set 24 hours at room temperature. Unmold and cut squares with a hot knife.