Jan Norris: Food and Florida

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Apple Beignets and Hot Chocolate, Plus White Chocolate Peppermint Martini Recipes from Chef Dean Max

December 15th, 2011 · No Comments

Getting restaurant newsletters like the one from Dean Max’s 3030 Ocean in Fort Lauderdale can get you some really nice recipes.

Consider the Apple Beignets and spicy Hot Chocolate he has in this month’s newsletter. He eats them on the weekends at home with his kids with warm apple cider, or he serves hot chocolate.

For your cocktail affairs, he offers the perfect holiday drink – a White Chocolate Peppermint Martini.

Here are his recipes.

Apple Beignets

  • 1 cup sifted all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/3 cup milk
  • 1 egg
  • 1 cup finely chopped apple
  • 1/2 cup confectioners’ sugar, sifted

Sift together the flour, sugar, salt, and baking powder. Add milk and egg; beat until batter is smooth. Fold in chopped apple. Drop by teaspoonfuls into deep hot oil — about 350 degrees and at least 3 inches deep. Fry for about 2 to 3 minutes, until nicely browned.

Drain and dust with powdered sugar.

Hot Chocolate

  • 1 cup bittersweet chocolate
  • 1 teaspoon chipotle powder
  • 1 teaspoon ancho chili powder
  • 1 teaspoon almond extract
  • 1/8 teaspoon salt
  • ΒΌ cup sugar
  • 3 cups milk
  • 1 cup whipped heavy cream (or frothed milk from an espresso machine if lighter topping is desired)

Warm the milk with the sugar, extract, salt and spices until it comes to a simmer. Remove from the heat and whisk in the chocolate pieces until completely incorporated. Serve the hot chocolate in a small heatproof glass with the whipped cream on top.

White Chocolate Peppermint Martini

For 1 drink:

  • 1 candy cane, crushed fine
  • 2 ounces premium white chocolate liqueur
  • 1 ounce peppermint liqueur
  • 3 ounces premium Vanilla Vodka
  • Splash of cream (optional)
  • For garnish: 1 candy cane (small)

Note: Do not chill glass for this martini.

Put an ounce of peppermint liqueur in a dish big enough that the martini rim will fit. Crush a candy cane and put in another dish that will also fit the glass rim. Coat the rim of the glass in the with peppermint liqueur and then dip it in the crushed candy cane.

Add all the other ingredients to a shaker filled with ice and shake vigorously for about a minute. Strain into your martini glass, hang the whole candy cane on the side of the glass.

And enjoy! You also can use different colored candied canes to change it up for parties. Let each person have a different color.

If the candy does not stick to the rim use some simple sugar or honey. (Note: Do not use any citrus!)

Tags: Holiday cooking · Recipes · Recipes: What's Cooking! · Sips: Drinkables

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