Chinese 5 Spice Hot Cocoa

We finally have all of our Christmas lights and other decorations up. And, true to form, Colorado has given us crazy warm weather, leaving me feeling like we've put all of these decorations up in May instead of December. It's very confusing. Still, I'm pushing through by listening to constant Christmas music, watching Christmas movies, and burning pine scented candles. And lets not forget the hot chocolate. There are other warm holiday beverages that are equally as festive, but nothing so classically comforting as a mug of hot chocolate. There has been lots of hot chocolate happening around here lately. I decided to mix things up a little bit by adding a bit of Chinese 5 Spice powder to my hot cocoa mix and boy am I glad I took that leap. The star anise, cinnamon, and cloves are natural flavor enhancers for hot chocolate. Then, there's the Szechuan pepper and fennel that give it that little bit of uniqueness that makes traditional recipes more special. Who knew Chinese 5 Spice Hot Cocoa could spur such excitement?

Chinese 5 Spice Hot Chocolate | Set the Table

I would tell you to make your own hot chocolate mix, but let's be honest: sometimes it's nice to have a recipe that dresses up something you can purchase, ready made, in the store. That may seem like cheating to some people, but I am becoming a believer in good quality store bought items to make life a little easier. With that said, if you do have the energy to make your own hot chocolate mix (unlike my 8 months pregnant self) have at it! In fact, this recipe is my favorite. Otherwise, trust me that this will be just as delicious with a good quality mix.

5 Spice Hot Chocolate | Set the Table

Chinese 5 Spice Hot Chocolate Mix | Set the Table

No matter where in the world you are celebrating Christmas, this hot chocolate will make you feel cozy and warm from the inside out. And the twist the Chinese 5 Spice Powder brings will no doubt inspire other new holiday traditions to bring the world to you and your family. Minus the expensive plane tickets.

Chinese 5 Spice Hot Cocoa

Makes 2 servings

• 1/3 cup hot cocoa mix (about 2 envelopes store bought)
• 1 teaspoon Chinese 5 Spice Powder
• 2 cups milk
• marshmallows or whipped cream for topping

Begin by whisking the hot cocoa mix and Chinese 5 Spice Powder together in a small bowl. Set aside.

Heat the milk over medium-low heat, stirring frequently, until steam begins to slowly rise from the surface a couple small bubbles rise to the surface.

Whisk the hot cocoa mix into the milk. Pour into two mugs and top with marshmallows or whipped cream.

Thanksgiving Stuffing with Miso Vegetables

It is snowing and freezing cold and TOTALLY AWESOME in Denver right now. I'm so happy I want to skip and hop around the house like a very small child but my gigantic pregnant belly simply won't allow it. Instead, I'm taking as much time as possible to soak it all in since there's no telling when we will get snowy weather like this again. Christmas will probably be 60 degrees and sunny and I'll be crying in my hot chocolate wishing my tears would turn into snowflakes. I know. I'm crazy. I'm OK with this and clearly I don't mind spreading the news. I will say that it is much easier to test and photograph holiday recipes with this kind of weather going on outside my window. Making this Thanksgiving Stuffing with Miso Vegetables filled the house with warmth and delicious smells. I could have sworn there would be a beautifully golden turkey in the oven when I opened the door...

We may not always think of Japanese food in the realm of comfort foods like stuffing, but there are cooking techniques that work beautifully to enhance the already addicting flavors found in many of the dishes we serve on Thanksgiving. Here, I've taken the vegetables and sauteed them until they just begin to soften. Then, I added some miso paste, a splash of cooking sake and a bit of soy sauce, allowing everything to simmer until the vegetables are nicely glazed with a beautiful sauce. I was worried that the sourdough bread I'd chosen would be too overpowering for the vegetables but they were a perfect match. A few finely diced green apples and some crunchy, earthy walnuts and this dish was a done deal. Perfect for a little something different (but not too different) for your Thanksgiving spread.

The only thing missing was a drizzle of turkey gravy and, well, turkey.

I love bringing little bits of our life in Tokyo into the traditions that make life in the U.S. so wonderful. I think that's one of the most wonderful things about food. It helps us bring all of our 'homes' with us no matter where we are. For that, I am thankful.

Thanksgiving Stuffing with Miso Vegetables

Makes 12 servings

• 24 oz sourdough bread loaf, cut into 1/2 inch cubes
• 2 tablespoons butter
• 1 tablespoon olive oil
• 4 large carrots, diced
• 4 celery stalks, diced
• 1 large onion, diced
• 4 granny smith apples, peel on, diced
• 1 cup walnut halves, roughly chopped
• 1/4 cup shiro or awase miso paste
• 1/3 cup cooking sake
• 1/4 cup soy sauce
• salt and pepper to taste
• 2 cups low sodium chicken broth
• Rosemary for garnish

Preheat the oven to 350 degrees Fahrenheit.

Spread the bread cubes on two large, rimmed baking sheets and bake until just dry but not golden brown, about 8 minutes. Remove the bread from the oven and set aside to cool.

In a large sautée pan, melt the butter with the olive oil over medium-high heat. Add the carrots, celery and onion and cook until just beginning to soften, about 4 minutes. Add the miso paste, sake and soy sauce to the pan and stir until the miso paste has completely broken down and the liquid in the pan is smooth. Reduce the heat to medium/medium-low and simmer gently until the vegetables are soft and glazed. Stir occasionally to prevent burning.

In a large bowl (or two) combine the bread with the vegetables. Add the apples and walnuts and toss to combine. Add the chicken broth and toss to make sure all of the bread has come into contact with the broth.

Transfer the stuffing to 2 9x13 inch baking dishes that have been sprayed well with cooking spray.

Bake for 35-40 minutes or until there is a nice golden topping on the stuffing.

Remove from the oven, garnish with rosemary, and serve.

Dry Rub Recipe + Grilled Boneless Pork Loin Chops

We have been doing a lot of grilling this week. The temperatures climbed quite high in the beginning of the week making any sort of cooking in the kitchen completely miserable. Today is pleasantly cool which is a relief because I'm spending the entire day working on recipes for project I'm doing with United Noodles in Minneapolis. Lots of Japanese food happening today! But before I delve into a day of recipe testing, I want to share this perfect 4th of July recipe with you. It's really two recipes in one so it's twice as nice! If you're grilling this weekend, you're going to want this all purpose dry rub recipe that works for more than just pork loin chops. From fish and chicken to pork and beef you'll be rubbing everything with this flavorful, easy rub that you can make with spices from your pantry.

I started making this rub a few years ago. Initially we only used it on chicken drumsticks but I quickly found that it tasted great on just about anything. You can also vary the recipe depending on your taste preferences. More heat? Add a little more chili powder. Smokier flavor? Add more cumin and use smoked paprika instead of regular. My favorite dried herb to use is oregano but you could easily substitute anything from dried thyme to basil or even rosemary. Then you just mix it all together and store it in an airtight container to use as you please!

Let's talk about pork chops for a minute. I tend to shy away from cooking pork chops just because they tend to dry out and have a flavor slightly resembling cardboard. Are you a little skiddish around pork chops too? Please tell me I'm not the only one. Luckily I have some good news: pork chops can be juicy, delicious and flavorful! There are two important steps to making a perfect grilled pork chop: 1) BRINE. Do not, under any circumstance, skip this step. It adds flavor and helps the chop retain its juices during grilling. 2) DRY RUB. Yep. That layer of flavorful seasoning is crucial and helps create a flavorful crust and locks in and enhances all that tasty pork flavor.

I used boneless pork loin chops here but you could do this with bone-in pork chops as well. I made some simple cornbread muffins (from a box...gasp!) and a simple salad of sliced cucumbers, tomatoes, and a vibrant vinaigrette made with plenty of fresh basil, dill and lemon thyme. Oh, and lots of feta. Don't forget the feta.

Alright, enough talking. On to the recipe!

Dry Rub & Grilled Pork Chops

Serves 4

Total time: 30 minutes

Ingredients

For the dry rub:

• 2 tablespoons brown sugar
• 1 1/2 tablespoons kosher salt
• 1 1/2 tablespoons cumin
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• 1 1/2 teaspoons chipotle chili powder
• 1 1/2 teaspoons dried mustard powder
• 1 tablespoon olive oil (for use just before rubbing)
• 4 boneless pork loin chops about 1 1/2 inches thick
• 2 tablespoons kosher salt
• 1 tablespoon sugar
• 2 quarts water

For the pork loin chops:

1. Combine all the ingredients except the olive oil in a small bowl.
2. If not using right away, transfer to an airtight container and store in a cool place (the fridge is great) for up to 3 months.
3. Fill a large bowl with 2 quarts water.
4. Add the salt and sugar and stir until dissolved.
5. Place the pork loin chops in the bowl and let sit for 1 hour at room temperature.
6. Remove the pork chops from the brine and pat dry with paper towels.
7. Put 2 tablespoons of the dry rub in a small bowl with the 1 tablespoon olive oil.
8. Use your fingers to massage the rub all over the pork loin chops. It may not seem like enough but a little goes a long way!
9. Preheat a charcoal or gas grill to medium-high heat. If using charcoal, put your coals on one side of the grill leaving the other half as your cool side. If using gas, only light one side of the grill.
10. While the grill preheats, make a tin foil tent large enough to cover the pork chops. Alternatively, you can use a roasting pan.
11. Place the pork loin chops directly over the heat source on your grill. Grill for about 3-4 minutes per side or until you see nice grill marks.
12. Move the chops to the cool side of the grill and cover with your foil tent. Allow the chops to cook for 10-15 minutes or until an instant read thermometer reads at least 145 degrees Fahrenheit.
13. Serve with a fresh veggie salad and cornbread!

Cocktail Friday: The Nog (+ a Gift Idea)

I started writing cocktail Friday posts almost 6 years ago over on Tokyo Terrace. It tapered off for a while when I was pregnant with my son, but when I started Set the Table I knew I had to bring it back. One aspect of cocktail crafting I've fallen in love with is using seasonal ingredients to make a flavorful and beautiful drink. From fresh herbs like piney rosemary and citrusy thyme, to fresh fruits like tart cranberries and sweet grapes, the combinations are endless.

To learn more about cocktails and how to build the perfect drink, it's important to read and try different recipes. I have a few great cocktail books that have taught me a lot, but the newest addition to my collection is called Shake. Filled with beautiful photos, easy and unique recipes, and with a seasonal focus, this book is a great gift idea for your cocktail-inclined family and friends.

I chose to feature their recipe for a drink called The Nog. Rather than making your own eggnog, the recipe calls for vanilla ice cream flavored with cinnamon and nutmeg. And of course, the drink is spiked with some bourbon and rum. Shake it up and you've got a delicious holiday cocktail that is sure to impress.

Because I had some eggnog on hand I altered the recipe slightly and added a bit to the cocktail. I felt the texture of the ice cream was important in the end, so I did half ice cream and half nog. I also only used bourbon since I didn't have any rum around. That's another great thing about cocktails- you can always change them up based on what you have. As long as the ratios remain consistent so that the flavors are balanced, you are good to go!

So, if you're looking for a last minute gift idea, Shake is a great one. You could also pair it with the mason jar shaker, which the authors of the book created. Perfect stocking stuffer!

The Nog

Ingredients

• 1 scoop vanilla ice cream
• 1/3 cup eggnog (or, if you don't have eggnog, another scoop of ice cream)
• 2 ounces bourbon (or 1 ounce bourbon and 1 ounce spiced rum)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg plus extra for garnish

Instructions

1. Put the bourbon (and rum, if using), ice cream and spices in a cocktail shaker. Shake vigorously for about 10 seconds. Strain the cocktail into chilled glasses and garnish with additional ground nutmeg.

Notes

This recipe is slightly adapted from the book Shake by Eric Prum & Josh Williams