Baby, It's Cold Outside

January 2006
Melissa's House

Menu:
Hot Chocolate
Cinnamon Rolls
Macaroni & Cheese

FRENCH HOT CHOCOLATE
From the kitchen of: Melissa
Serves 6

1pint whipping cream, not whipped
½ cup sugar
Chocolate syrup to taste

1. Warm milk over medium heat in oven.

2. Whip cream. When it starts to get fluffy, add sugar. When it starts to form stiff peaks, add syrup, and keep whipping until cream forms stiff peaks. Keep adding syrup to taste. Chocolate cream should taste strong, as it will soon be diluted with milk.

3. Pour milk in mugs, and add a heaping spoonful of chocolate cream to each mug.

Note: Cream keeps in refrigerator for a few days.



CINNAMON ROLLS
From the kitchen of: Melissa
Makes 2 dozen

1 ½ cups milk
2 teaspoons salt
½ cup sugar, + 1 tablespoon
8 tablespoons butter
3 eggs
4 ½ cups flour
2 tablespoons yeast, dissolved in ½ cup warm water, with 1 tablespoon sugar




Cinnamon Filling:
½ cup brown sugar
2 tablespoons butter, softened
2 teaspoons cinnamon

1. Dissolve yeast in sugar water. Cover and set aside. Scald milk, salt, 1 cup sugar and butter, whisking the entire time. Then remove from heat and bring to room temperature.

2. When mixture is cool pour in mixer. Add yeast, eggs. Mix well. Then add flour. Keep adding until dough pulls away from sides of mixer. Dough will be very sticky. Cover with foil and refrigerate for several hours (even overnight).

3. Remove dough and roll into desired shape. Place on greased baking sheet and allow to rise 2 to 3 hours. Bake 15 minutes at 350 degrees.

4. For cinnamon rolls: combine brown sugar, cinnamon, and butter. Spread mixture across rolled out dough. Roll into tight roll, tucking in ends. Then slice in 1 ½ inch chunks. Let rise and bake at 350 for 15 to 20 minutes, until lightly brown.

5. For frosting: Mix 3 cups powder sugar, 6 tablespoons butter (room temperature), a dash of salt, and ½ teaspoon Mexican vanilla. Then slowly add ¼ to 1/3 cup of evaporated milk. Then add more powder sugar, or milk, depending on consistency. Frost on cinnamon rolls while still warm.


MACARONI & CHEESE
(Martha Stewart Recipe)

6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups grated sharp white cheddar
2 cups grated Gruyere or 1 1/4 cups grated pecorino Romano
1 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.