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Browsing Tag: cream
Here we are, one month after good old Punxsutawney Phil poked his head out of his burrow and saw his shadow. And as superstition/tradition would have it, we have ‘enjoyed’ four more weeks of winter with two more to go. So I decided why not ‘enjoy’ a soup made with a forgotten and ignored root vegetable – the parsnip. I recently cooked with parsnips in the Bableves Kolbasszal recipe and I thought, why not make some other dishes with this reliable and flavorful vegetable. First up, a roasted parsnip soup. To be exact, it is a roasted parsnip and carrot soup. When roasted, both of these vegetables become sweeter – which is good – and that sweetness allows us to pair it with…
Tonight I went old school… very old school. This throwback meal is from my childhood and I will readily admit it was not a favorite – until I was able to enjoy mine with rice instead of toast (shingles). I never was a fan of ‘wet bread’ (and still am not) so the proverbial S.O.S. was a stomach churner until rice entered the picture. Once I paired it with rice… well, the game changed and this dish became one I make on a moment’s notice when I can’t think of anything else. This version of the recipe is augmented with sauteed chopped mushrooms and ground lamb. It is slightly involved, but you will see it comes together quickly…
This drink is definitely dessert-like with the flavors of rum, coffee, amaretto, and coconut playing well together… just like the flavors in the candy bar of the same name. I do not suggest too many of these cocktails at one sitting due to the sweetness – I can imagine the major hangover that these would produce. Hahahaha… But they are tasty (in moderation, just like eating the candy bar!) and deserve a place as a nice, after-dinner cocktail. Shall we get shaking? Save Print Almond Joy Prep time: 5 mins Total time: 5 mins Serves: 1 Ingredients 2 parts Kahlua 2 parts Malibu rum 2 parts vodka 1 part amaretto 1 part cream or half and half freshly ground cinnamon…
Tonight I paired my dinner with the Friday night cocktail, French 75, I made. So I opted to make a simple dish – prawns with asparagus in a sherry cream sauce served over capellini. Simple, rich, and delicately spiced, I figured this meal would accompany my Friday night cocktail superbly. And I was spot on, it did. So if you want a versatile prawn pasta dish, I suggest you give this one a try. With a few adjustments, you can change the flavor profile. Some adjustments that come to mind are adding lemon and/or capers, substituting spinach for the asparagus or chicken/scallops for the prawns, whisking in parmesan cheese for a quick alfredo style sauce, etc. Adjustments and tweaks like those are the things that keep…
Another Friday night, another cocktail – albeit a little later than I had hoped. Tonight let us get into the holiday spirit and what better way than to relax with a nice glass of egg nog. But wait, isn’t this a cocktail post? Why yes, yes it is… so I am boosting the basic egg nog with brandy, creme de cacao, and cranberry bitters. To keep the cocktail smooth like egg nog and not watered down, I will add a little bit of heavy cream (ok, who’s counting calories during the holidays… not me!). Time to mix and start making merry, Christmas is only a week away! Save Print Nog Alexander Prep time: 5 mins Total time: 5 mins Serves…
Tonight’s cocktail is an interesting one, but one I think you will like it once you try it. Of course, I have tweaked the standard recipe, but you should expect that by now! Simple and elegant, I find this a beautifully relaxing drink. Without further ado, let’s get to it… Save Print Bourbon Satin Prep time: 5 mins Total time: 5 mins Serves: 1 Ingredients 3 parts bourbon 1 part coffee liqueur (I used Kahlua) 1 part white creme de cacao 2 parts heavy cream (or half and half) Instructions Chill a martini glass. Add cracked ice cubes to your shaker. Add all ingredients and shake well to cool and incorporate. Strain into chilled martini glass and enjoy! 3…