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Drinks/ Seasonal

Hot Butterscotch Beverage

You can never have too much of a good thing! That’s how I feel about a lot of good foods and beverages. Yet, I will admit, sometimes I see something so widespread that it inspires me to find a way to branch out. That was how I felt about hot chocolate. Please don’t misunderstand – I LOVE hot chocolate. Nothing says winter like a cup of the stuff – the only hard part is deciding whether to top it with whipped cream or miniature marshmallows. But it did get me thinking, could there really only be one creamy, non-coffee hot beverage? For inspiration, I considered different popular pudding flavors, and I quickly had the idea I was looking for – hot butterscotch!

After a little trial and error, I had a foolproof recipe for a creamy, dreamy new beverage. The way hot chocolate says ‘winter’, hot butterscotch says ‘autumn’. This drink is perfect on a fall morning, and can also be enjoyed in the evening since it has no caffeine. It is soothing to a sore throat and can be a fun way to add a twist to a brunch spread. Hot Butterscotch can be topped with marshmallows, but I think it’s especially good with whipped cream, and possibly a little nutmeg on the top if you’re so inclined. Happy Fall, Y’all!

Ingredients:

  • 3 Tbsp dark brown sugar
  • 2 Tbsp salted butter
  • 1/4 cup Half and Half (do not use fat-free)
  • 1 generous pinch of nutmeg
  • 2/3 cup granulated sugar
  • 4 cups 2% milk

Directions:

  1. Place dark brown sugar and butter in a large saucepan over medium heat.
  2. Whisk occasionally until the mixture is hot and bubbly.
  3. Sprinkle nutmeg over the top and gently whisk.
  4. Pour half and half over the butterscotch mixture all at once and whisk gently until the foam dies down slightly.
  5. Pour in milk in a slow stream, whisking to incorporate.
  6. Add granulated sugar and leave overheating, whisking occasionally until the beverage is heated for about 5 to 7 minutes.
  7. Pour into mugs and serve. Serves 4.
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Dinner/ Lunch/ Seasonal

Summer Side-Dish: Green Apple Slaw

I created this recipe to get a different kind of ‘green salad’.  This slaw is crisp, slightly tart without being too pungent, and the perfect side dish to accompany a wide variety of meals.  The cabbage has a nice crunch, the green apples and grapes give it some textural variety, and the vinaigrette utilizes the combination of lemon juice and rice vinegar for just the right level of acidity.  Serve this next to chicken, fish, or grilled meals for a pleasant change of pace.  Serves 8.

Ingredients:

For the slaw:

  • 24 oz.  shredded cabbage, either green or a mix of red and green
  • 1 large or 2 medium green apples, cored and chopped into medium pieces
  • 1 cup whole green grapes
  • 1 bunch scallions, white and green parts, trimmed and chopped into ¼ inch pieces

For the dressing:

  • Juice of 1 medium lemon (about 2 Tbsp.)
  • 2 Tbsp. rice vinegar
  • ½ cup neutral oil such as canola
  • ½ tsp. salt
  • 1 tsp. granulated sugar
  • ¼ tsp cracked black pepper

Directions:

  1. Combine all slaw ingredients in a large mixing bowl and toss to coat. 
  2. Combine all dressing ingredients in small bowl and whisk to combine. 
  3. Pour dressing over slaw and toss to combine.   Serve immediately.

Tip:  If bringing as a combination to a dinner party, etc. bring slaw ingredients in a large bowl except for green apples and white parts of scallions.  Combine these with dressing ingredients in a small Tupperware container, to keep apples from getting brown.  Toss dressing mixture with slaw mixture just before serving.  

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