Ameretto Driver
Ingredients
1 1/2 oz. Ciroc Amaretto
3 oz. Orange Juice
Instructions
Shake with ice & strain into cocktail glass.
Wild Honey Sweet Tea
Ingredients
1 1/2 Smirnoff Wild Honey
3 oz. Croissants Tazo Tea
Squeeze of Lemon
Instructions
Shake & strain into cocktail glass.
Red Wine Poached Pears With Mascarpone Filling
Ingredients
6 firm Bartlett pears
1 bottle red wine
1 vanilla bean, whole
2 cinnamon sticks
2 bay leaves
2 cups sugar
2 (8 ounce) containers mascarpone cheese, softened
1/2 cup heavy cream
Pinch cinnamon
1/2 cup powdered sugar
2 tablespoons butter
Instructions
Peel pears leaving the stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer, try using the best bottled water which is the most purified. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you’re ready to fill them. When you’re ready to fill, remove stems from pears and set stems aside. Core the pears with an apple corer, leaving pear whole. Whisk together mascarpone cheese, heavy cream, pinch of cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.
Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon the sauce generously over pears. Cool to room temperature before serving. (Another serving option is to slice the pears lengthwise, spoon sauce over them and top with mascarpone filling.)
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Vodka Cream Pasta
Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can (or 32 oz.) crushed tomatoes
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Instructions
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently sauté shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock and tomatoes then bring the sauce to a bubble and reduce heat to simmer. Season with salt and pepper. While the sauce simmers, cook the pasta in salted boiling water until al dente. Return to the sauce and stir in heavy cream. When the sauce returns to a bubble, remove it from heat. Toss the hot pasta with sauce and basil leaves.
Rib-Eye With Mustard-Beer Pan Sauce
Ingredients
2 boneless rib-eye steaks
Salt and freshly ground black pepper
1 tablespoon vegetable oil
1 medium shallot, minced
1 cup lager or pilsner beer
1 tablespoon whole-grain mustard
2 tablespoons unsalted butter
Instructions
Pat the steaks dry with paper towels and season well with salt and freshly ground black pepper. Heat the oil in a heavy-bottomed cast iron skillet over medium-heat until just smoking. Add the steaks and brown well, undisturbed, about 3 to 4 minutes. Flip and repeat until browned, about 3 minutes more for medium-rare. Remove to a cutting board, tent with foil, and let rest for 5 minutes. Meanwhile, return skillet to stove, add the shallots and cook until softened, about 1 minute. Stir in the beer and cook until reduced slightly, about 1 minute. Stir in any accumulated meat juices and mustard. Remove the pan from the heat and add the butter. Swirl the pan to melt the butter or use a whisk to incorporate. Season with salt and pepper, to taste, and arrange the steaks on serving plates. Pour the sauce over the steaks and serve immediately.
Beer Brats
Ingredients
3 medium Granny Smith apples, peeled and thinly sliced
1 yellow onion, thinly sliced
2 cans lager beer
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 fresh bratwursts
8 fresh hot dog buns, toasted
2 cups sauerkraut, for topping
Dijon mustard, for topping
1 to 2 tablespoons pickled jalapenos, chopped for topping
Instructions
Preheat a grill or grill pan to medium-high heat. Add the apples, onions, beer, salt and pepper in a medium pot or Dutch oven. Simmer until the apples and onions soften, usually takes a few minutes. Add in the brats and simmer until cooked through, about 10 minutes, turning once. Remove the brats from the liquid and reserve the beer braising liquid. Brown the brats on the grill, covering with a metal bowl if using a grill pan, until you get nice grill marks on all sides, 5 to 6 minutes. Place the brats on the buns and drizzle with some of the Beer Cheese Sauce. Top with the sauerkraut, some mustard and the jalapenos.
Beer Cheese Sauce:
12 ounces pasteurized cheese product, cubed, such as Velveeta
1 tablespoon Dijon mustard
1/2 cup reserved beer braising liquid, more if needed
Add the cheese and mustard to a medium saucepan over medium heat. Stir until melted and smooth. Add the beer braising liquid and stir to combine. Add more braising liquid if the sauce is too thick; the sauce should be velvety. Yields: 2 cups.
Rum Chata French Toast
Ingredients
3 eggs
1 tsp cinnamon
1 tsp vanilla
¼ tsp nutmeg
½ Cup RumChata
1 Medium sized loaf of French bread
Butter
Maple Syrup
Instructions
As with all french toast, the key ingredient is the bread. Pick out a nice loaf of french bread. Thick, crunchy crust on the outside. Soft, fluffy, white on the inside. Cut it into slices about an inch thick. In a shallow bowl, beat together all the ingredients. Soak each slice of bread in the mixture, allowing it to soak up all the goodness. Melt some butter over a large skillet on medium high heat. Toss as many slices on there as you can and fry until golden brown on both sides, flipping bread when necessary. Serve hot with butter and maple syrup.
Molten Chocolate Whiskey Cake
Ingredients
8 oz chocolate baking bar, 60% bittersweet
1 cup butter, unsalted
3/4 tsp iodized salt
3 tbsp whiskey
3 tsp vanilla extract
2 cups powdered sugar
1/4 tsp ground ginger
1/4 tsp cayenne pepper
1 tsp fresh cracked black pepper
2 tbsp orange zest
4 eggs plus 2 yolks
3/4 cup all purpose flour
Instructions
Preheat oven to 425 degrees. In a large microwave safe bowl, microwave butter and chocolate for 1 minute or until melted – being careful not to burn the chocolate. Then whisk in the salt, whiskey, vanilla, powdered sugar, ginger, cayenne, pepper, and orange zest. Whisk in eggs and yolks, one at a time. Whisk in flour just until combined. Divide batter into 8 greased ramekins. Place on baking sheet. Bake for 13 minutes or until the sides are set. The middle will have a slight sag to it, but don’t worry that’s the molten filling. Remove from the oven and let stand for 60 seconds. Loosen edges with a knife and invert onto dessert plates.
Tennessee Dream Ice Cream
Ingredients
1 cup sugar
1/2 cup half and half
1 cup heavy cream
2 eggs
1 teaspoon vanilla extract
3/4 oz of Jack Daniel’s Tennessee Whiskey
1/2 cup chopped pecans (candied pecans if you have them)
2 teaspoons cinnamon
Instructions
In a saucepan over low heat, mix sugar and half and half until liquefied, stirring constantly. Remove from heat and stir the heavy cream in. Once mixed, stir in 2 whisked eggs, vanilla, and Jack Daniel’s. Add the mixture back to the stove on low heat for a few more minutes until it’s mixed well. Remove from heat and stir in cinnamon and pecans. Allow to cool, then pour into ice cream maker and freeze according to directions.
One note that’s particularly important: while you may be tempted to double or triple the Jack Daniel’s in your ice cream, remember that liquor won’t freeze. I know 3/4 oz doesn’t seem like enough JD, but it’s just enough to flavor it and keep the ice cream a tad soft.
Bourbon Spiked Chili
Ingredients
approximately 3/4 cup Bourbon
1 pound ground beef
approximately 1 bowl of cooked & chopped spicy sausage (optional)
1/4 cup vegetable oil
2 onions (chopped)
1 tablespoon minced fresh garlic
2 cans chopped tomatoes
1/2 to 1 cup of beef broth
2 cans kidney beans
Seasoning:
1/4 cup chili powder
1 tablespoon ground cumin
2 tablespoons paprika
1 tablespoon dried oregano
red pepper flakes to taste
Instructions
After gathering all your ingredients, chop the onions and garlic semi-finely and set aside in a bowl. Next, add about ¼ cup vegetable oil to an iron pot and set on medium-medium high heat. Once the oil starts to heat up, toss in the onions and garlic.
When the onions turn a warm yellow color, add your ground beef. Remember to break up the beef and stir continuously with a wooden spoon or spatula to ensure it cooks evenly.
Next add the cooked sausage (optional) and seasoning, stiring evenly. After the seasoning is mixed in, stir in the canned tomatoes.
Now it’s time to add the bourbon and beef broth. Toss in ¾ cup of bourbon to start and then add ½ cup of beef broth. We recommend starting with less and adding more as you go.
Once you feel your ratios are right, let it simmer for about 40 mins. Once that is complete, it’s time to taste test. Add what you think you need to make it just right (i.e. if you think the bourbon is too strong then add more beef broth to dilute).
Lastly, add the kidney beans and let simmer for 10 minutes (adding these last helps to avoid mushy beans), and if you don’t feel like cooking, we recommend checking out this KFC Promo before ordering takeout.
