Drinks

She’s My Cherry Rye

January 18, 2016

cherry-bourbon

My husband loves Manhattan’s. On my infusing kick this week, I decided to make him a Cherry Bourbon and a Cherry Rye.  Now, I won’t touch the stuff, but thought it would add a little fun an flavor to one of his favorite drinks.

My previous post, was all about the coffee, now it is all about the cherry!  I realize it is off season for cherries, but I scoured around until I found a small and expensive bag ( I hope this is worth it).

muddle

My biggest challenge with this recipe is pitting the cherries.  I have actually never pitted cherries and don’t own a cherry pitter..so I turned to google for help.  Suggestion #1, paper clip (didn’t work) Suggestion #2 a straw (worked ok, but my straw kept bending) Suggestion #3 chop stick (ok, but messy).  I chose my own suggestion and cut the cherry in half and picked out the pit.  Since, I only had to do a couple handfuls, this worked just fine.

cheesecloth

Muddle the pitted cherries (10-15) into a 32 oz mason jar and add 16 oz of Basil Hayden’s Bourbon (I made a second batch with Bulleit Rye Whiskey).  Seal the jar and shake for 30 seconds. Let sit in refrigerator overnight (I kept in for a full 24 hours).  Strain through a double layer cheese cloth.

cherry

Serve over ice with 3 Luxardo Gourmet Maraschino Cherries.

Bill throughly enjoyed, it was like a Manhattan without the vermouth. I did try one of the infused cherries and I absolutely do not like whiskey!

Drinks

Coffee Infused Liqueur

January 18, 2016

coffee liqueur

This Christmas Eve, I got (actually I stole during a gift exchange) the book Infuse by Eric Prum and Josh Williams.

I experimented, this summer, with infusing vodka (yummy Basil Gimlets) with herbs from my garden and this book had some additional amazing ideas, I couldn’t wait to try.

The first recipe that caught my eye was for a Coffee Liqueur. Last week, Bill roasted a batch of free trade organic coffee beans, that would be perfect to use. Coffee liqueur, holds fond memories for me. Every time I see my mom (or my sister or Eden), especially at the holidays, we enjoy Kahlua and Cream, and when we can’t be together, we text photos of us enjoying them.

This recipe was easy and ready in 24 hours. The fresh coffee was pretty strong, I used a little extra cream to cut down the flavor.

Counting down the days until I can enjoy with my family!

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Coffee Infused Liqueur
Author: 
Recipe type: Cocktail
Cuisine: Drink
Prep time: 
Cook time: 
Total time: 
Serves: 24 oz
 
Has a little more coffee flavor than a Kailua, with a little cream, taste like an iced latte!
Ingredients
  • 16 oz aged rum (pick something you would drink on its own)
  • 8 oz simple syrup (recipe below)
  • 1 cup of coarsely ground coffee beans
  • Simple Syrup
  • 1 cup fine sugar
  • 1 cup water
Instructions
  1. To make Simple Syrup: Heat sugar and water on saucepan over medium heat until sugar is dissolved. (5 min). let cool. Add rum, coffee and simple syrup to a 32 oz mason jar, Tightly secure lid and shake for 30 seconds. Infuse in refrigerator for 24 hours.
  2. Strain through double layer of cheesecloth into a second mason jar. Seal and refrigerate for 3 months.
  3. To make White Russian 2oz coffee liqueur,1oz Tito's Vodka, 2 oz (or to taste) of half and half. Pour over ice and stir.

 

Main Dishes

Spicy Turkey Chili

January 11, 2016

chili

It’s a chili day!  Sunday football (just watched the Vikings lose and the Packers are winning) and it’s cold outside, the perfect combination for a perfect chili.  Bill loves my chili and now that he is working from home, I decide to make an extra big batch so there will be lots of leftovers!

Chili for me, should be chunky, spicy and have a variety of beans (the best part).  To make it chunky, I chop the onions, green peppers and red peppers into big pieces.  I leave the ground turkey and sausage in big chunks.  To make it spicy, I used Sriracha and Mrs. Dash Salt Free Extra-Spicy Seasoning Blend.

Typically, I just use ground turkey, but this time I wanted a little extra spice, so I added a a pound of Jimmy Dean’s Hot Sausage.

I topped it off with some leftover Hickory-Smoked Gruyere from my French Onion Soup last week and sour cream.

If you don’t want it as hot, cut the spices in half and then work up to the level you like.  Will get hotter the 2nd day!

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Spicy Turkey Chili
Author: 
Recipe type: Easy
Cuisine: Soup/Stew
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Very easy. Recipe makes enough for 8.
Ingredients
  • 1lb ground turkey
  • 1lb ground sausage - hot
  • 1 medium onion - chopped
  • 1 green pepper - chopped
  • ½ red pepper - chopped
  • 2 cloves garlic - smashed
  • 43 oz tomato sauce (one 28 oz can and one 15 oz can)
  • 2 tablespoons tomato paste
  • 1 can hot chili beans
  • 2 cans tri color beans - drained
  • 1 can dark kidney beans - drained
  • 2 tablespoons Sriracha chili sauce
  • 2 tablespoon Mrs. Dash Salt Free Extra Spicy Seasoning mix
  • ½ teaspoon Chipotle Chili Pepper
  • ½ teaspoon Cayenne Pepper
Instructions
  1. On stovetop, in a large dutch oven, cook ground turkey and sausage, when cooked through, add green and red peppers, onion and garlic. Cook for 5 minutes. Stir in beans, tomato sauce, past and spices. Cover and reduce heat. Cook for a minimum of 30 minutes.
  2. Top with cheese and sour cream.
  3. Enjoy!

 

Main Dishes

French Onion Soup w/Red Wine Reduction

January 5, 2016

frenchonion

I have been loving soup lately.  Every time I go out to lunch, I go right for the soup.  Yesterday, it was Cream of Broccoli in a sourdough bread bowl.  Last week it was Cream of Chicken and Wild Rice.  Today, I wanted to sharpen my knife skills ( I can’t chop, slice or dice), so I opted to make a French Onion Soup, what better practice than slicing 5 large onions!  I have to admit, I worked the knife pretty well…helps when you are using a super awesome new Wusthof knives your kids bought you for Christmas!

After slicing the onions, I worked on caramelizing them….this process can take up to 30 minutes when done right.  I wanted to cook them slow to pull out as much flavor as possible.  I used my dutch oven and let the crispy stuff build up (yum).  In addition to onions, I added shallots and garlic. My family kept commenting on amazing the smell was….

Once the onions were caramelized, I added about 1 cup of red wine, rosemary and lemon thyme, and reduced until almost gone.  I added 4 cups of beef broth and 2 cups chicken broth and  brought back to a boil, reduced the heat to simmer for 20 minutes….salt and pepper to taste.

While simmering, I grated the Gruyere cheese and sliced the french baguette.  Using a ladle, I filled an oven-proof bowl, topped with bread and cheese and baked for 15 minutes until cheese was melted.

Time consuming, but easy…the wine added a nice layer of flavor!

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French Onion Soup
Author: 
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Delish and easy!
Ingredients
  • 4-5 lbs of sweet onions - sliced
  • ½ stick unsalted butter
  • 2 cloves garlic, chopped
  • 2 shallots - chopped
  • 1 cup red wine
  • 1 pinch dried lemon thyme
  • 1 pinch dried rosemary
  • 4 cups beef broth
  • 2 cups chicken broth
  • salt and peper
  • 4-6 oz shredded Hickory Smoked Gruyere Cheese
  • ½ loaf French Baguette (about 6 slices)
Instructions
  1. Melt butter in large dutch oven on stovetop. Add sliced onions, garlic and shallots, cook until caramelized, stirring every 5 minutes. Takes about 30 minutes. Slowly add red wine, cook until reduced (5 minutes). Add thyme and rosemary. Add broth and bring back to boil, scraping the bottom and sides to loosen up any brown build up (the best!).
  2. Reduce heat, cover and let simmer for 20 minutes.
  3. Ladle into bowl, top with bread, then cheese and bake for 15 min until cheese is melted.