Just in time for your own Academy Awards Red Carpet Party, here is an adult dessert that is guaranteed to win the oscar for Most Orgasmic Ice Cream. Let’s be honest here…what dessert isn’t elevated by adding alcohol? This ice cream is laced Spiced Rum Vanilla, VSOP Brandy and White Creme De Cocoa. Just make sure you card your guests before serving and when is the last time you heard someone tell you to… “Eat ice cream responsibly.”
White Chocolate Brandy Alexander Ice Cream
Happy New Year!
I hope your year is filled with endless possibilities and I hope you are as excited about 2013 as I am.
If you have been wondering why I haven’t been posting for a while; it is because our kitchen has been under total renovation. It was completed just before the holidays. I gave it a test run over Thanksgiving and Christmas to work out any kinks and to totally re-familiarize myself with where everything was. It was as if I just moved in for the first time. The holidays went off without a hitch and with whisk in hand I’m ready to begin anew.
This year I intend to post video recipes, “how to” classes, interesting articles and recipes I find throughout the year from other sources. All of the recipes will be easy, delicious, and yes even healthy. I hope you will follow my blog, add comments, and pass the link on to your friends and families.
Thanks and have a Happy, Healthy, and Prosperous 2013.
I can’t help but believe that if Julia Childs were alive she would really have enjoyed seeing this fun culinary tribute to her. It is very clever with a catchy tune and a style that captures her passion for cooking and good food. I hope you enjoy it as much as I have.
Bring on Roasted Potatoes
About two months ago Tim & I were having drinks at Dive Bar in Jupiter with our friend Cynthia from Wheeling, WV. We were talking about one of our favorite gins, Hendricks, which is infused with cucumbers. She said she had done quite a bite of research and wanted to start making her own signature artisan gin. As the conversation progressed one of the owners stopped by our table and mentioned that they were working on their own artisan gin for the restaurant.
He brought over a sample of a batch they were working on before they go public with it. It was delicious and like nothing I’ve ever tasted. So I started doing my own research and discovered that gin is noting more than filtered vodka that has been infused with aromatics; Juniper berries being the main aromatic that makes it gin. I found that their are many aromatics than can be used to make artisan gin but the one that is imperative to call it gin is Juniper berries.
Thanks to Cynthia, I decided to try it for myself and after researching many recipes I have come up a recipe to make my own artisan gin. I have made my first batch and now understand why gin drinkers can be very picky about the taste of their gin.
If you are a gin drinker I encourage you to try to create your own gin according to your personal taste. It is not only fun but make a great drink. I’ve decided I’m going to create a drink named after Cynthia. THANKS CYNTHIA!!! This one’s for you.
Posted in Dinner Party, Entrees, Recipes, Uncategorized
Tagged cooking with beer, country ribs, Dinner Party, greg strahm, guinness stout, one pot dishes, pork, Recipes, slow cooking
This year for our Super Bowl party I’ve decided to forgo the usual heavy wings, ribs, chips, and dips in favor of a healthier yet still delicious white chili that I discovered on the Food Network.
The recipe is so simple you will want to make lots because once made it freezes beautifully. I am serving it with chopped onion, shredded lettuce and white cheddar, chopped black olives, fresh guacamole, and a piece of hot cornbread with vidalia onion jam. A bowl of this chili along with an ice cold beer or a glass of cracklin’ cold sangria and you won’t care who wins the game.
Chicken Corn Chili
I ran across this recipe on theKitchn and had to share it. It is is a terrific site and the recipes are great for fast, healthy, and tasty meals. Hope you check it out.
When you try this recipe double it and freeze one unbaked. The next time you go to a pot luck just pull it out of the freezer, bake it till bubbly and you are good to go. Serve it with a Caesar Salad, Garlic Toast, and a nice Pinot Noir or a crackling cold Sauvignon Blanc or Chardonnay .
Chicken & Swiss Chard Pasta Bake