November 28, 2007
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This Chocolate is Hot

I recently taught some cooking classes at a fitness ranch called Rancho La Puerta in Tecate, Mexico. You don't ordinarily think of going to a fitness ranch or spa and eating more than you ever have-but that's exactly what happened at Rancho la Puerta. We were served breakfast, lunch and dinner and because of all the exercise (primarily hiking), no one missed a meal. The food was vegetarian and low-fat and unbelievably good. All the dishes were based on ingredients gleaned from the organic garden just a short jaunt from the ranch. In addition, we were all furnished with a pedometer to log our "steps" each day. This turned out to be a really fun and educational gadget. As it's the season of indulgence, office parties, Christmas cookies and the dreaded weight gain, why not get a pedometer now, rather than waiting until January? Balancing each indulgence with say, 500 steps, is a great way to keep your weight in check over the holidays.

In the meantime, here is a recipe for Mayan Hot Chocolate courtesy of Jesus Gonzalez, chef at La Cocina que Cant, the Ranch's cooking school (translated as "the kitchen that sings"). Instead of cream, he fortifies it with pureed butternut squash-sheer genius, and unbelievably good.

Mayan Hot Chocolate printer friendly version Loaded with calcium and beta-carotene (from the squash), this thick creamy drink is substantial enough for dessert. Canned pumpkin will work fine too. The ranch uses Ibarra Mexican Chocolate in this drink, but we've simplified it with semi-sweet chocolate. Ingredients 1 small butternut squash 2 1/2 cups 1% milk, divided 6 ounces semi-sweet chocolate 1/2 teaspoon ground cinnamon Large pinch nutmeg Large pinch cardamom Instructions 1. Preheat oven to 375. Cut squash in half; place halves, cut sides down, in a roasting pan. Fill with water up to 1-inch. Bake 30 minutes or until squash is tender. Discard seeds, and scoop out pulp to measure 2/3 cup. Puree squash with ½ cup milk in a food processor until smooth. 2. In a large saucepan, mix remaining 2 cups milk, chocolate and spices. Heat over a double boiler or in a heavy-bottomed pan, stirring constantly until chocolate is melted and creamy. Remove from heat and whisk in pureed squash. Reheat. Serves 4. Other Recipe Suggestions Butternut Squash Soup Butternut Squash and Tomato Bisque Browned Butter Smashed Potatoes with Butternut Squash Roasted Butternut Squash and Apple Soup Chocolate Bread Pudding   If you liked this newsletter, give our website a try at http://www.relishmag.com.   If you would like to not receive future mailings of our newsletter, you can be removed from our list by using this link. Relish is a division of Publishing Group of America, Inc. All content within this site is ©2007 of Publishing Group of America unless otherwise noted.