Gustave Flaubert ’ s French Hot Toddy
Totally Excellent Chili
Pecan Praline Cookie Triangles
Serves 1 Serves 6 Yields 64
Ingredients :
• 4 Ounces apple cider
• 2 Ounces calvados
• 2 Ounces apricot brandy
• 2 Ounces heavy cream
• Ground cinnamon for garnishing
Directions :
1 . In a small saucepan , heat apple cider until warm .
2 . Remove from heat .
3 . Add calvados and apricot brandy , stirring to combine .
4 . Pour into a heatproof glass .
5 . Pouring in a circular motion , slowly add cream , allowing it to settle on top .
6 . Garnish with the cinnamon .
Naturally , spending time indoors in close company with others increases the likelihood that people will encounter the sniffles and sneezes that are symptomatic of viral illnesses . Many people insist a hot toddy can help soothe the throat , open the nose and help a person get rest . There are various iterations of a hot toddy , but author Gustave Flaubert ’ s “ French Hot Toddy ” delivers flavors that pair nicely with November and December events . It ’ s so delicious that it can be served at any holiday gathering , or just to feel better if the common cold is an unwanted visitor . Enjoy Flaubert ’ s take , courtesy of “ How to Drink Like a Writer ” ( Apollo Publishers ) by Margaret Kaplan .
Ingredients :
• 11 ⁄ 2 Pounds lean ground beef
• 2 Medium onions , chopped
• 2 Cloves garlic , minced or pressed
• 1 28-Ounce can diced tomatoes
• 1 Tablespoon Mexican chili powder
• 2 Teaspoons ground cumin
• 11 ⁄ 2 Teaspoon salt
• 1 ⁄ 2 Teaspoon curry powder
• 1 ⁄ 2 Teaspoon cayenne pepper ( or one small fresh jalapeño pepper , minced , or both )
• 2 19-Ounce cans red kidney or pinto beans , drained and rinsed
Directions :
1 . In a large saucepan or Dutch oven , combine the ground beef with the onions and garlic , and cook , stirring to break up the clumps , until the meat is no longer pink and the onions are softened — about 10 minutes .
2 . Add the tomatoes , chili powder , cumin , salt , curry powder , and cayenne or jalapeño , cover , and simmer for about 30 minutes .
3 . Add the beans and cook for another 30 minutes , stirring often .
4 . Serve this chili sprinkled with shredded cheese and accompanied by plain rice or freshly baked corn bread .
5 . If the chili is too spicy for you , a spoonful of plain yogurt or sour cream will help cool things down .
Ingredients :
Crust
• 21 ⁄ 2 Cups all-purpose flour
• 3 ⁄ 4 Cups powdered sugar
• 1 Teaspoon baking soda
• 3 ⁄ 4 Cups butter or margarine , melted
Filling
• 3 Cups pecan halves , divided
• 2 Cups packed brown sugar
• 3 Eggs
• 4 Tablespoons butter or margarine , melted
• 2 Teaspoons vanilla extract
• 1 ⁄ 4 Teaspoon salt
• Powdered sugar , optional
Directions : 1 . Preheat oven to 350 F .
2 . For crust , combine flour , powdered sugar and baking soda in a batter bowl . Add butter ; mix until crumbly . Lightly press crumb mixture over bottom of stoneware bar pan ; roll lightly . Bake 15 minutes ; remove from oven to a cooling rack .
3 . Meanwhile for filling , reserve 1 cup of the pecans for garnish ; chop remaining pecans . Combine chopped pecans , brown sugar , eggs , butter , vanilla , and salt ; mix well . Pour filling over warm crust , spreading to edges of pan . Arrange remaining pecan halves over filling . Bake 17 to 19 minutes , or until filling is set in center . Remove from oven ; cool completely .
4 . Sprinkle with additional powdered sugar , if desired . Cut into 32 squares using a utility knife ; cut each square in half diagonally .
24 � SOUTH � WINTER ’ 25