Week of 2/1/1999

The Best Hot Chocolate!

9 1/4 C. milk
1 1/2 C. heavy cream
1 1/2 Tbls. vanilla
18 oz. fine-quality bittersweet chocolate (not unsweetened), chopped fine
Garnish: miniature marshmallows
In a 6-7 quart heavy kettle bring milk, cream, vanilla, and a pinch salt just to a boil over moderate heat. In a heatproof bowl whisk together chocolate and about 2 C. hot milk mixture until smooth. Whisk chocolate mixture into remaining milk mixture and simmer, whisking, 2 minutes. Hot chocolate may be made 1 day ahead and cooled to room temperature before being chilled, covered. Reheat hot chocolate, whisking, before serving. Divide hot chocolate among mugs and top with marshmallows. Makes about 14 C. serving 12.

Preheat oven to 350 F. Grease bottom and sides of a 9-inch baking dish or pan.
Combine & beat for 2 minutes at medium speed:
3/4 C. flour
1 tsp. baking powder
1/2 tsp. salt
3-oz. pkg. vanilla pudding (NOT instant)
3 Tbl. butter
1 egg
1/2 C. milk
Pour into prepared pan.

Lay on top of mixture:
1 15-oz. can peach slices (drained; juice reserved )

Mix and spread on top of peaches to within 1-inch of pan edges:
1 8-oz. pkg. cream cheese, softened
1/2 C. sugar
3 Tbl. peach juice

Sprinkle on top:
1 Tbl. sugar
1/2 tsp. cinnamon
Bake at 350 F for 40-45 minutes. Serve warm.

3 lbs. butternut squash, quartered, seeded, peeled, and cut into 1/2-inch cubes (about 9 1/2 C.)
3 Tbl. vegetable oil
4 C. milk
2 Tbl. dried rosemary, crumbled
1 Tbl. minced garlic
1/2 stick (1/4 C) unsalted butter
1/4 C. all-purpose flour
nine 7 x 3 1/2-inch sheets dried no-boil lasagne
1 1/3 C. freshly grated Parmesan (about 5 oz.)
1 C. heavy cream
1/2 tsp. salt
fresh rosemary twigs for garnish

Preheat oven to 450 F and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until well coated and spread in one layer in pans. Roast squash 10 minutes and season with salt. Stir squash and roast 10 minutees more, or until tender and beginning to turn golden. While squash is roasting, in a saucepan bring milk with rosemary to a simmer and cook over low heat 10 minutes. Pour through a sieve into a large heatproof 1-qt. measuring cup.

In a large heavy saucepan cook garlic in butter over mod-low heat, stirring until softened. Stir in flour and cook roux, stirring 3 minutes. Remove pan from heat and add milk mixture in a stream, whisking until smooth. Simmer sauce, whisking occasionally, 10 minutes, or until thickened. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.

Reduce temp. to 375 F and butter a 9 x 13 x 2-inch baking dish.
Pour 1 C. sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagne sheets, making sure they do not touch. Spread half of remaining sauce over pasta and sprinkle with 1/2 C. Parmesan. Make 1 more layer in same manner with 3 lasagne sheets, remaining sauce and 1/2 C. Parmesan and top with remaining 3 sheets.

In a bowl with an electric mixer, beat cream with salt until it holds soft peaks and spread evenly over lasagne, making sure pasta is completely covered. Sprinkle remaining 1/3 C. Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching cream, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until bubbling and golden. Let stand 5 minutes. Garnish each piece with a rosemary sprig. Serves 6.