Haute hot chocolate and cider refresh cold, tired bodies
When some people hear the term "apres-ski," visions of Hot Buttered Rum, Irish coffee and cinnamon schnapps-spiked apple cider dance in their heads.
Around my house sleds still are the favored way to head down a hill and hot chocolate reigns as the preferred apres-sled warmer. I've recently banned powdered packets with shriveled marshmallows in favor of Caribou Coffee's All Natural Gourmet Drinking Chocolates. You can warm up by the fireplace at a local Caribou and sip the hot chocolate, or enjoy it at home.
The 12-ounce tins contain tiny chips of premium Guittard chocolate - milk, dark or white. These little morsels transform hot milk into a satisfying, sensual beverage. The tins cost $9.99.
If you're the type who prefers cider to chocolate, you might want to try a batch of warm Spiced Pom Cider (pictured).
The recipe, from the folks at Pom Wonderful, goes like this: In a medium pot combine 4 cups pomegranate juice, 1 cup water, 4 cinnamon sticks (broken in half), 6 whole cloves, 1 star anise, 6 green cardamom pods, 6 juniper berries, 11/2 teaspoons vanilla extract and the zest and juice from half an orange. Bring to a low simmer over low heat. Keep the heat low and allow to simmer for an additional 45 minutes; then turn off the heat. Allow mixture to steep for at least two hours off the heat. Strain and refrigerate. Serve hot or cold; garnish with an orange slice. Serves four to six.
BYOB: You want to open a nice bottle of wine with dinner tonight, only you don't want to cook. You're not destined to eating takeout on the family room floor (again); not if you have a copy of "BYOB Chicago."
The third-edition of the helpful guide from local writer Jean Iverson lists dozens of restaurants in Chicago and the suburbs where you can have your own bottle uncorked. The guide describes each restaurant's cuisine, setting and price range and whether there's a corkage (opening) fee.
Iverson also includes info about wine and spirits shops where you might purchase a nice bottle, or two, if you don't already have one.
The slim, purse-sized guide costs $13.95. Look for it a local bookstores.
The buzz about honey: If you think honey's honey, head out to the Fresh Market in Kildeer Saturday, Jan. 30, for a tasting of varieties from Wisconsin Natural Acres.
Bee wrangler and honey of a guy Doug Schultz will be on hand from 11 a.m. to 4 p.m. explaining how the honey gets from the flowers to the bees to the jars and sharing some sweet recipes. Honey-glazed chicken wings anyone?
The demo - and the recipe cards - are free; the Kildeer Fresh Market is at 20771 N. Rand Road.
Currying favor: Colleen Taylor Sen, author of "Curry: A Global History," will talk about her book during a special dinner today, Jan. 27, at Oishii Thai, 1113 Weiland Road, Buffalo Grove.
Chef/owner Sinee Techa's menu includes a sampling of five curry dishes, plus noodles, banana rolls and rambutan sorbet.
The evening costs $35 (cash bar available) and starts with a reception 6 p.m. Books will be available for purchase. Call (847) 537-8889 to reserve your spot.
- Deborah Pankey
• Contact Food Editor Deborah Pankey at food@dailyherald.com. Listen to her discuss food and restaurant trends during Restaurant Radio Chicago, 5 to 6 p.m. Saturdays on WIND 560 AM.