Two years ago, for our first Christmas in Tokyo, my thoughtful husband did everything he could to make me feel at home. I had a really difficult time not being in Minnesota with my family and he knew that I was struggling a bit. Fortunately, Christmas in Tokyo is just as festive as Minnesota, if not more so, minus the snow of course.  One of the things Brad got to keep me in the holiday spirit was a sampling of hot chocolate stir sticks.They were simply blocks of chocolate at the end of wooden sticks. I don’t know where I had been, but I had never seen these before and I was so excited to give them a try! They reminded me of an Argentine Submarino (Argentine hot chocolate) that we enjoyed in Buenos Aires a few years ago. It’s hard to find anything more fitting for hot milk than a big hunk of chocolate that slowly melts, creating a rich, comforting mug of wonderfulness.

Two years after the idea entered my mind, I finally got around to making my own hot chocolate stir sticks. I wanted to try some new flavors that I hadn’t seen before, so I used what I had in my pantry cabinet to add a little flare to the dark chocolate base for the sticks. One clear option was the addition of matcha powder to the chocolate. After all, what is Tokyo Terrace without a little Japanese twist, right? I also made an almond and pink sea salt stir stick, and another with warm, spicy cinnamon.

There are so many options for creative flavor combinations- you could even make the sticks a little bigger and add mini marshmallows if you wanted to! Crushed peppermint candy is another classic addition. These stir sticks also makes very nice Christmas or hostess gifts. All you need is an ice-cube tray, some chocolate chips, and perhaps something to dress them up- a ribbon to tie at the top of the stick, or a sprinkling of powdered sugar to make them look pretty. These are easy to make in large batches, so you can get a bunch of gifts taken care of easily!

Hot Chocolate Stir Sticks

Makes about 12-16 stir sticks

I’m providing the basic recipe for you below without the addition of other flavors. If you’d like to add your own creative twist to the basic recipe, it’s relatively simple. If you are using almond extract or peppermint extract, go with about 1/2 to 1 teaspoon for 4 cups of chocolate chips. If you are using something like cinnamon or other dried spices, add a little at a time and taste it to make sure it is acceptable for your palate. Keep in mind, however, that these will be slightly mellowed out in flavor when they are added to the hot milk. If you use sea salt, a sprinkling on the top of the chocolate is plenty for some, but if the salt is particularly mild, you may want to add a touch to the melted chocolate as well.

Ingredients:

4 cups bittersweet chocolate chips (I used Ghiradelli)

1/3 cup cocoa powder

Materials:

Bamboo skewers or craft sticks

piping bag or ziplock

ice cube tray

Put the chocolate chips in a microwave-safe bowl. With the microwave on its lowest setting, microwave the chips for 30-45 seconds. Remove from the microwave and stir. Continue doing this in about 30 second increments, stirring after each increment, until the chocolate chips are almost completely melted. There should still be a couple lumps left- just stir everything together and they should disappear. If they don’t, place the bowl back in the microwave for about 10 seconds. When the chocolate is completely melted, stir in the cocoa powder.

Let the chocolate sit for 3 or 4 minutes. Transfer the melted chocolate to a piping bag or ziplock. If you are using a ziplock, clip the bottom corner of the bag with scissors. Pipe the chocolate into your ice cube tray. Use a small spoon to smooth the top of the chocolate. Insert the stir sticks and allow to sit (at room temperature is best) until the chocolate sets. If you notice imperfections in the finished product, melt more chocolate (I like to make a creamy ganache by adding about a tablespoon of cream to 1 cup of chocolate chips) and dip the stir sticks to create a nice outer layer. Allow them to cool on wax or parchment paper. This is also a great time to add your garnishes- crushed peppermint, sea salt, etc. If you adding cinnamon or powdered sugar, the chocolate will need to be nearly cooled so that the powder doesn’t dissolve.

For the hot chocolate:

Heat 6 oz. of milk in a small saucepan or gently in the microwave. When the milk is hot (not boiling, just letting off a nice steam) transfer it to a mug. Stir with your hot chocolate stir stick until the chocolate has completely melted and sip away!

I realize that many of you are probably still feeling full from heaping plates of Thanksgiving turkey, pumpkin pie, mashed potatoes and ladlefuls of gravy. If that is the case, you may want to turn away and revisit this post when you are feeling hungry again. On the other hand, it doesn’t hurt to look, right?

After making Scotch Eggs from the Foodista Cookbook, Brad and I decided we had to make these No Bake Frozen S’more Bars. I mean, no baking? Yes please! And since they are frozen, you can keep them in the freezer for the perfect surprise dinner party dessert.

I found the bars to be easy to make, full of wonderful flavors (how can you go wrong with marshmallows, graham crackers, and chocolate?) and delightfully delicious to look at. I had to make one substitution- I couldn’t find graham crackers here in Tokyo, so I bought some waffle-like cookies that worked beautifully. They were crunchy and added the perfect amount of textural contrast. The addition of vanilla yogurt, though unexpected, adds a nice tang to the chocolate to cut through some of the richness.

I’m gonna be honest- this dessert is not for the faint of heart. It is rich, gets all over your fingers, and it is very addicting. You’ve been warned! Click here for the recipe: http://www.foodista.com/recipe/F83XLSFV/no-bake-frozen-smores-bars.

Today I was riding my bicycle home from work thinking about how different this year has been. The first two years living here in Tokyo were slow-paced. Life seemed to drag by slowly. Slowly but sweetly. Oh yeah, and sometimes bitterly. Moving to a new country when you’ve lived within the same small radius for 20-some odd years is one of those things that conjures up a wealth of feelings. Feelings you didn’t know you had and that sneak up on you in the middle of the night. Yes, the first two years were a roller-coaster ride of confusion, shock, and excitement, but also calm, quiet, moseying-along type moments.

This year, on the other hand- the hand that isn’t even attached to the same body- has been nothing like that. It’s been a whooshing whirlwind of grey static. The kind you see on the TV that looks like a snow storm. It’s like so many things have been happening and changing that I forgot to adjust the antenna to make the picture clearer. The priorities I’ve had in place have been shattered like the martini glass I dropped on the floor the other night. (That was the last of 4 martini glasses, by the way. Not cool.)

Somehow in the rush of the past few months I have not allowed something very exciting  to sink in. I’ve also neglected to share this news with all of you. Tokyo Terrace has officially been published in a real live cookbook! It still feels unreal. I feel like I just typed something that is simply not true. It’s like a drop of water sitting on those pants from Dockers that are water repellent. It just won’t soak in!

It goes without saying that I have been stunned with pleasure and pride since receiving the book, flipping through its pages, and realizing what a tremendous honor it is to be included with so many talented food bloggers in a printed book. And guess what? Mr. Terrace has one of his own recipes in the book as well! Mr. and Mrs. Terrace in the same book: my Lotus Root Chips and his Tuna Sashimi Salad. (To buy the book, click here!)

This past weekend, we decided to try a couple recipes from the book. Brad already knew exactly which recipes he wanted to try first: Scotch Eggs from A Taste of Savoie and No Bake S’More Bars from Married to Chocolate. And so that’s just what we did. Well, he ate after I cooked.

Scotch eggs are kind of incredible. I had never tried them before, but the idea seemed iron-clad. Eggs? Good. Bread crumbs? Good. Fried food? Gooooood. The eggs are surprisingly easy to make…easier than I expected anyway…and taste like crispy, creamy perfection. The center literally tastes like cheese and has a similar consistency to melted cheddar. I used homemade bread crumbs which created a crispy crust on the outside of the soft egg. The herbs in the bread crumbs (I used basil and parsley) brought a welcome brightness to every fried bite. And I love how the eggs fit perfectly in these pine wood boats from restaurantware.com! And the mini bamboo spoon? Um, meant to be!

I placed the eggs on top of a salad (seen in the first picture of the post) and drizzled a simple balsamic vinaigrette over the top. The balsamic soaked into the bread crumbs but did not change the crispness of the crust. It was the perfect light dinner with a glass of wine.

You can find the recipe for Vegetarian Scotch Eggs here. And please make sure to check out Sarah’s blog, A Taste of Savoie!

*You can purchase eco-friendly products like catering supplies and plastic plates from restaurantware.com and receive 10% off by entering the coupon code: tokyoterrace

Oh, Valentine’s Day. I remember vividly celebrating Valentine’s Day in elementary school. We’d take shoe boxes and decorate them in red, pink, and white paper, doily hearts, and glitter. Mom would cut a hole in the top of the box for us so that our classmates could drop in the small Valentine’s with pictures of Scooby Doo, Garfield, or other cartoon characters popular in the 1990’s. It was always so exciting have the Valentine box fill up gradually throughout the day. Suddenly, even the students that aren’t your best friends seem more lovable and the people you are afraid to talk to are a little less scary all because of a Valentine that says something like “I Ruv You! Scooby Dooby Dooooooo!” With this childhood love of Valentine’s Day in mind, these “Chocolate Chips” use a favorite snack of children and adults alike: potato chips. To add a more sophisticated and perhaps gourmet twist, these chips are coated in chocolate and served with Champagne.

You might be wondering if potato chips and chocolate are really a good idea. Trust me when I say that they are meant to be together! Like Bonnie and Clyde, Bert and Ernie, or Garfield and Odie! The salty chips with the rich, sweet chocolate ganache are a match made in Valentine’s Day heaven. Delicate and playful, these “Chocolate Chips” are the perfect way to end a fabulous meal on any special occasion. I made my own potato chips but you can certainly use store bought. I would recommend something a little thicker than the traditional Lays, but if that’s all you’ve got then go for it! I find that the slightly thicker chips make better vessels for the chocolate ganache.The nice part about store bought chips is that this treat will take a mere 10 minutes to prepare. Can’t say no to that, can you?

The champagne is a perfect pairing for these sweet and salty bites. The crispness helps to cleanse the palate and bring a lightness that works beautifully with the rich chocolate and crunchy chips.

Homemade Potato Chips

Makes about 20 chips (when you add the chocolate ganache, this is enough for 5 servings)

1 russet potato

oil for deep frying

salt

Slice the potato using a mandoline (if you have one) at the middle setting, or use a sharp knife, to create slices about 1/4 inch thick. In a wok or skillet, heat 3 inches of oil over medium heat. Test the oil by placing on of the chips carefully in the wok. The color should be a light golden color after about 10 seconds.When you have adjusted to the proper heat, work in batches of about 4 or 5 chips, frying 8-10 seconds, flipping once, frying for another 10 seconds and transferring to a wire cooling rack with paper towels under it. Allow the chips to cool on the rack. If the chips are not crisp enough, you can transfer them on a cookie sheet to a 180F oven for about 8 minutes.

Chocolate Ganache

Makes 1/2 cup

6 oz. dark chocolate

3 Tablespoons milk (at least 1%) or heavy cream

In a double boiler, bring water to a simmer. Add the chocolate in the top of the double boiler along with the milk. Stir constantly until the chocolate is completely melted. Remove from the heat and set aside.

Assembling “Chocolate Chips”

Dip each potato chip in the warm chocolate ganache and place on a sheet pan lined with parchment paper or wax paper. Place the chips in the refrigerator for about 15-20 minutes to allow the chocolate to harden. Serve with champagne or prosecco.

It’s time for another cocktail! I know- we haven’t seen much in the form of solid food on Tokyo Terrace for quite a while. But trust me, more will be coming in the next few days and the wait will be worth it! For the record, this will be cocktail #13. Yep. 13 cocktails in a row.

Did you ever put a candy cane in your hot chocolate when you were a kid? I still like to use a candy cane stir stick in my hot chocolate to get a refreshing peppermint flavor with the rich, warm chocolate. If you want an adult version of peppermint hot chocolate, you have come to the right place! This warming and festive beverage is one that I never miss out on when the holidays are near. Made in Princeton, MN, Phillips Peppermint Schnapps came to be when Al Dorsch, a Phillips salesman, found Minneapolis bar-goers putting peppermints into their whiskey (a little odd if you ask me- but us Minnesotans can be a little kooky at times!) Al then decided to make a liqueur that showcased the flavor of peppermint, which we now know as Peppermint Schnapps.

I love that story, not just because it is on the back of the bottle, but because I can imagine with much clarity those cold Minnesotans sitting at the bar needing something to knock off the chill. Clearly, peppermints in whiskey are the answer, right?

So, from that 1935 discovery by Mr. Dorsch, the modern trend (at least in MN) is to drop a little shot of schnapps into creamy, rich hot chocolate. Wrap your hands around a mug of minty, chocolatey deliciousness this Christmas and become a Minnesotan for a night. Trust me, you’ll love it! I love it so much that I brought my own bottle back to Tokyo from Minnesota last week. Merry Christmas to me!

The hot chocolate is best enjoyed while listening to the album Ella Wishes you a Swinging Christmas by Ella Fitzgerald. Happy Holidays everyone!

Hot Chocolate with Peppermint Schnapps
Makes 1 serving

2 oz. good dark chocolate, grated with a microplane
1 cup milk (I recommend using 2%)
1/8 teaspoon vanilla extract
1 oz peppermint schnapps
Whipped cream
crushed peppermint candy

Heat the milk in a sauce pan over low heat. When the milk is warm, add the chocolate and vanilla extract. Stir or whisk if needed until the chocolate is completely melted. Pour the schnapps into a mug. Pour the hot chocolate from the saucepan into the mug and stir with the schnapps. Top with whipped cream and crushed candy.

Below is my favorite recipe for hot chocolate. I like mine with a little spice, so I add a small amount of cayenne pepper. You could substitute cinnamon for the cayenne if you are not a fan of the heat.

Spicy Hot Chocolate