Page 19 - Florida Sentinel 11-30-18

Recipes
Spinach Salad with Warm Bacon Dressing
INGREDIENTS
• 8 ounces young spinach • 2 large eggs
• 8 pieces thick-sliced bacon, chopped
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon Dijon mus- tard
• Kosher salt and freshly
ground black pepper
• 4 large white mushrooms, sliced
• 3 ounces red onion (1 small), very thinly sliced
DIRECTIONS:
– Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. – Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
– While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crum- ble the bacon and set aside.
–Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
–Add the mushrooms and the sliced onion to the spinach and toss. –Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
Chewy Chocolate Caramel Bars
INGREDIENTS
• 1 package 2-layer-size German chocolate cake mix • 3/4 cup butter, melted
• 1 5 - ounce can (2/3 cup) evaporated milk
• 1 14 - ounce package vanilla caramels, un- wrapped
• 1 cup chopped walnuts
• 1 cup semisweet chocolate pieces
DIRECTIONS:
– Preheat oven to 350 degreesF. Grease a 13x9x2-inch baking pan; set aside.
– In large bowl, combine cake mix, melted butter and 1/3 cup of the evaporated milk. Beat with an electric mixer on medium speed until smooth. Spread half the dough in prepared baking pan; set aside remaining dough. In a heavy large saucepan combine caramels and remaining 1/3 cup evaporated milk.
– Cook and stir over medium-low heat until melted and smooth. Pour evenly over dough layer in pan. Sprinkle with nuts and choco- late pieces. Crumble remaining dough evenly over nuts and choco- late pieces.
– Bake for 25 minutes. Cool in pan on a wire rack. Cut into bars. – Makes 48 bars.
The Best Hot Cocoa
INGREDIENTS:
• 2 1/2 cups whole milk
• 2 cups half-and-half
• 4 ounces bittersweet chocolate, chopped
• 4 ounces milk chocolate, chopped
• 1 tablespoon sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon instant espresso or coffee powder
• 4 to 5 vanilla beans or cinnamon sticks, for gar- nish
DIRECTIONS:
– Heat the milk and half-and-half in a saucepan on medium heat to just below the simmer- ing point. Remove the pan from the heat and add both chocolates.
– When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.
FRIDAY, NOVEMBER 30, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B