
Hot Dog from Coney Island with Nacho Cheese and Ketchup. Delicious!


Cafe Zuppa’s Spicy Carrot Soup
2 jalapeno chilies, halved lengthwise, seeded and chopped
1 lb. carrots, peeled and chopped
1 large onion, peeled and cut into large chunks
2 tbsp. butter
½ tsp. dried thyme leaves
1/8 tsp grated nutmeg
1/8 tsp. white pepper
1 bay leaf
2 cups vegetable stock
1 ½ cups heavy cream
1 ½ cups milk
Melt butter in a 3-4 quart stock pot over medium heat. Add jalapenos, carrots, onion, thyme, nutmeg, pepper and bay leaf. Stir well to coat vegetables and cook for 1 minute. Add 1 cup vegetable stock, increase heat to high, and bring mixture to a boil, stirring occasionally. Cover pan, reduce heat to medium-low, and cook at a slow boil, stirring occasionally, until carrots are very tender, about 30 minutes. Discard bay leaf.
Working in batches, puree carrot mixture in a blender, mixture will be smooth. Return to pan and add remaining 1 cup stock, heavy cream, milk and salt to taste. Stir well. Reheat to medium, do not let it boil. Taste adjust seasoning, if necessary. Serve.
Makes about 6 servings.
First up I made a Bavarian Creme with Coco Puffs. I thought this would be my favorite, Bavarian Creme being my favorite, even though it was quite tasty, I'd rather have the Bavarian Creme by itself.
The surprise of the evening was a Raspberry Jam with Captain Crunch Berries. I just couldn't get enough of the combo, I actually stuffed the doughnut full of Crunch Berries. I think I'll be having another one of these someday.