2 c. pomegranate juice
1.5 c vodka
1 c grenadine
1 c fresh blood orange juice
0.5 c fresh lime juice
Combine all ingredients in a pitcher, serve over ice.
3 eggs, separated
1/2 cup sugar
1/2 cup bourbon
1/4 cup light rum
2 cups milk
1 cup heavy whipping cream
Beat egg yolks until thick, add sugar slowly, then add bourbon slowly, add rum & milk, then chill
Beat egg whites & whipping cream separately & fold in with the rest.
Best dusted with freshly grated nutmeg.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound penne pasta
3 cups chicken -- cooked and cubed
1 cup roasted red peppers -- drained and sliced
1 package frozen chopped spinach -- thawed and drained
1/4 pound bacon -- cooked and crumbled
1 cup half and half
8 ounces smoked Gouda cheese -- shredded
1/4 cup Parmesan cheese -- grated
1 teaspoon garlic -- crushed
Cook pasta according to package instructions. Drain and place in large bowl.
Stir in chicken, red peppers, chopped spinach, and bacon. In a small
saucepan over low heat, stir half-and-half, cheeses, and garlic until melted
and well blended. Pour over pasta.
Smothered Pork Chops with Cider and Apples
Published: November 1, 2002
Serve smothered chops with a starch to soak up the rich gravy. Simple egg noodles were the test kitchen favorite, but rice or mashed potatoes also taste great.
3 ounces bacon (about 3 slices), cut into 1/4-inch pieces
2 tablespoons unbleached all-purpose flour
1 3/4 cups apple cider
4 bone-in, rib-end pork chops 1/2 to 3/4 inch thick
ground black pepper
1 medium yellow onion , halved pole-to-pole and sliced thin (about 1 3/4 cups)
1 Granny Smith apple (large), or 2 small Granny Smith apples, peeled, cored, and cut into 3/8-inch wedges
2 tablespoons water
2 medium cloves garlic , pressed through garlic press or minced (about 2 teaspoons)
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 tablespoon minced fresh parsley leaves
1. Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil). Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes. Whisk in apple cider in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.
2. Heat 1-tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2-teaspoon pepper. Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.
3. Reduce heat to medium and add 1 tablespoon oil, onions, apples, 1/2 teaspoon salt, and water to now-empty skillet. Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer. Return chops to skillet in single layer, covering chops with onions. Pour in warm sauce and any juices collected from pork; add bay leaves. Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.
4. Transfer chops to warmed serving platter and tent with foil. Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Discard bay leaves, stir in parsley, and adjust seasonings with salt and pepper. Cover chops with sauce, sprinkle with reserved bacon, and serve immediately.
3 cups heavy cream, divided
2.5 cups sugar, divided
6 oz butter (12 tbs)
4 eggs, room temp
9.5 oz cake flour (2 cups)
1.5 tsp baking powder
Make the caramel:
Put 2 cups cream in a saucepan and bring to a simmer
Put one cup sugar in a heavy medium size saucepan over medium heat. Let the sugar melt, stirring the melted parts around so it doesn't burn. When it gets a deep amber, take it off the heat and add the cream slowly...it will foam up. Return to the heat, bring to a boil and cook gently for about 5 minutes. Any clumps of sugar will dissolve as you cook it.
Keep one cup out for the cake, put the rest in the refrigerator.
Heat oven to 325F and spray a 12 cup bundt pan with Pam w/ Flour. Cream the butter with 1.5 cups sugar; add the eggs one at a time. Sift together the dry ingredients and add alternately with the caramel, starting and ending with the dry ingredients.
Here's the weird part: the cake needs to fall. Using cake flour instead of AP helps, but if it doesn't look like it's going to fall on its own then about 20-30 minutes in to baking jiggle it around until it collapses. This gives it a rich moist texture.
Bake 35-40 minutes until a skewer comes out clean; let rest for ten minutes on a rack and then unmold and cool.
Whip the last cup of cream and swirl in some of the caramel sauce.
Serve cake with caramel sauce and whipped cream.
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My old site is still available here. I'll move recipes over as time permits but my focus is adding recipes as I make them, with pictures whenever possible. This is not another online recipe warehouse. These are all personal favorites, made time and time again.