Perfect Hot Cocoa

First, thanks to those of you who took time to share about what kind of cook you are in the last post. I cherish the descriptions of what goes on in your kitchen. To say thanks, I devote this next recipe to you dear hard working home cooks. It is not always easy keeping food on the table. No matter how much you enjoy it, there are times when cooking can be more of a task than a delight. Then there is always the sink full of dirty dishes waiting for you after the last savory bite.

We live in a busy world that seems to just keep getting busier with text messaging, high speed internet, images racing faster and faster across television screens with campaigns so slick we can hardly tell they are advertisements. I have my ways of trying to ignore these facts of life (I love keeping my cell phone on silent mode too often), but alas, facts are facts.

So here is a little treat for you. Turn off the tube, stuff your "smart phone" under the mattress, and take a moment all to yourself.

Gently heat some whole, creamy milk, add some cocoa, maple and vanilla. Pour the steamy mixture into a delicate mug (perhaps one your grandmother gave you), sink into a big chair by a window, and sip away. This one's for you!

Perfect Hot Cocoa: (serves 2-4)

*2 cups whole (raw if possible) milk

*3 heaping tablespoons unsweetened cocoa powder

*2 tablespoons pure maple syrup

*1 teaspoon vanilla extract

*pinch of sea salt

Place milk in a small saucepan over medium/low heat. Add cocoa powder. Whisk. Add remaining ingredients. Whisk until liquid is smooth and frothy and all cocoa is dissolved. Heat until just steaming making sure to remove from heat before bringing to a simmer. Pour into mugs and enjoy.

Vanilla Custard

Yes, the custard was sampled before it was chilled. It was sitting there, cooling in the water bath. . . staring. Still warm and a little thinner than the finished product, every bite was worth the breach in patience. It tasted like Christmas. Sweetened with sourwood honey, and spiced with freshly grated nutmeg, I was reminded of something between eggnog and crème brûlée. Though not as fussy as crème brûlée (no torch needed), and fairly simple to make, custard to me, represents the perfect comfort food. Creamy, velvety, and not too sweet, this is bliss on a spoon.

Raw Jersey milk and eggs from the coop out back leave little to improve upon.

Vanilla Custard: Serves about 6

*4 cups raw whole milk

*4 free range eggs

*4 egg yolks

*1/2 cup raw honey

*2 tsp vanilla extract

*freshly grated nutmeg

Preheat oven to 300. Place 6-8 oven safe ceramic cups or mugs in a large roasting pan. Set aside.

Bring milk to a gentle simmer in a medium sized pot. Meanwhile, whisk together the eggs, egg yolks and vanilla. Once milk is hot, whisk in the honey and nutmeg. Slowly begin whisking the egg mixture into the simmering milk. Remove from heat.

Strain mixture through a fine mesh strainer into a medium sized mixing bowl. You may need to scrape the strainer with a spoon to help liquid pass through.

Divide the strained custard mixture into ceramic cups. Pour enough boiling water into the roasting pan to reach halfway up the sides of cups.

Carefully transfer pan to oven. Bake for 35-40 minutes until custard is set.

Allow cups to sit in the water bath until cool enough to handle. Chill completely before serving.

Sprinkle each custard with additional nutmeg, cinnamon or cardamom.