Owner: Gourmet A Go Go URL:http://www.gourmetago-go.blogspot.com Join Date: Fri, 22 Jun 2007 21:26:41 -0500 Rating:0 Site Description: Join me, Chef Jules, for some great recipes, product reviews of my fabulous finds, and a heaping helping of fun! Site statistics:Click here
Fabulous Find! Egg Cream Kit 2007-06-22 10:45:00 Growing up the kids in our household all read the same books. We went as a family to the library once weekly and the supply of books was not replenished until the following week. My sister was fond of “Harriet The Spy”, which meant I read Harriet also. Harriet's favorite beverage, which at that time I’d never sampled, was Egg Cream
. It evoked images of raw egg mixed with cream, so it wasn’t a big deal to me that no one could replicate this, in order that I might sample the elixer.It wasn’t until I was in New York that I heard of an Egg Cream again, as they were widely featured on menus at diners and old-fashioned ice cream parlors. I was hooked at first sip!Contrary to the name, Egg Creams do not contain egg, but rather, icy cold milk and chocolate syrup which when mixed, form a froth, or “head” similar to foamy egg whites. Those which I’ve made at home just aren’t the same as my Egg Cream encounters in New York as I’m missing the requisite Fox's U-Bet Syrup.Upon
Summer Bounty Berry Pudding 2007-06-22 10:28:00 I'm preparaing several of these for a luncheon to be catered today. The berries are ripe for the picking and indeed, they are bountiful. This is as delicious as it is attractive. A berry different spin on bread pudding!SummerBountyPudding
2 pints ripe blueberries1/4 cup plus 2 tbsp sugar1/2 tsp pure vanilla extract1/2 pint raspberries1 cup sliced strawberries6 tbsp unsalted butter, at room temperature10 to 12 slices homemade-style white breaf, crusts removedRaspberry Whipped Cream (recipe follows)Mixed berries for garnishCombine the blueberries with 1/4 cup of the sugar in a large saucepan, and cook, stirring slowly, over medium heat until berries begin to release their juice. Increase the heat to medium-high, bring to a boil and boil gently, stirring frequently, for 10 minutes or until mixture has thickened slightly. Remove pan from the heat and add the vanilla.Stir together the raspberries, strawberries, and the remaining 2 tbsp sugar in a bowl. Crush the berries a bit with a potat Read more:Berry
Sweet Bread Spiral 2007-06-21 10:44:00 One of my favorite sweet breads for a mid morning snack with coffee, this bread is similar to Pan Dulce. Fill with nuts and raisins and sprinkle generously with cinnamon, or leave as is, if you prefer a more plain, though still pleasantly sweet and delicate bread.I was up at the crack of dawn to bake a couple of these loaves. The coffee is brewing and I'll go ahead and indulge in a slice. The aroma is heavenly!SweetBreadSpiral
4 teaspoons active dry yeast1 cup (8 fl. oz) milk, warmed1/2 cup (4 oz) sugar1 teaspoon salt4 1/2 cups (16 oz) all-purpose flour2 large eggs2 tablespoons olive oilAll-purpose flour, for coating1 1/2 sticks (6 oz) butter, softenedButter, for brushingSugar, for dustingDisolve the yeast in the warmed milk and set aside. Combine the sugar and salt together in a large bowl. Gradually add the flour and warm milk mixture. Blend thoroughly. Add the eggs and olive oil, mix well, and knead until soft and well-blended.Cover with a damp cloth and leave to rise in a warm pl
Zucchini Enchiladas 2007-06-20 16:16:00 This article, titled How To Get Your Child To Eat Anything. is based upon a lofty notion which I have yet to master. I must brush up on my playing of the "vegetable game"! Not my child, but my niece, she is currently living with us for an indefinite period of time. I adore her, she's an absolute joy to have around. And a challenge, particularly at meal times. At six years of age, her palate is not accustomed to the type of fare I was used to serving. Her sweet tooth, though, has fully developed and she knows how to play upon my emotions in making requests for baked goodies that I rarely, if ever, am able to refuse. The following recipe, an old favorite, is one she's requested several times over. It's a breeze to make and satisfying to see her tuck in! I've already harvested some zucchini in my veggie garden (look out, neighbors!), and will be using it in many ways over the coming months. Perhaps you'll coax your child into consuming some, too, by way of this recipe!Make these if Read more:Zucchini
, Enchiladas
Piquant Chicken with Dried Fruit and Olives 2007-06-19 13:11:00 This dish is in the tradition of Moroccan Tangine. It's very easy to prepare, yet yields a colorful presentation which will pique the palate! The recipe yields plenty to feed a group, or plan for a generous amount of leftovers.Piquant Chicken
with Dried Fruit
and Olives
1 cup dry white wine1 cup (packed)light brown sugar1/2 cup red wine vinegar1/2 cup olive oil3 tbsp crumbled marjoram6 cloves garlic, pressed4 1/2 to 4 pounds boneless, skinless chicken breasts, rinsed, and patted dry1 6 oz can kalamata (or nicoise) olives, drained and pitted1 6 oz can pitted green olives8 dried apricot halves8 ounces pitted prunes1/2 cup drained nonpareil capersPrepare the chicken a day before you plan to bake it. In an extra large plastic container with secure lid, combine wine, brown sugar, vinegar, oil, marjoram, and garlic. Add the chicken, olives, apricots, prunes and capers. Cover and shake to coat chicken with the marinade. Refrigerate to infuse flavors overnight.Preheat oven to 400 degrees F. Di
Jewelled Berry Terrine 2007-06-19 13:08:00 This easy, peasy berry terrine looks as though the berries are sparkling in jewel tones, suspended in the gelatin. Another great way to incorporate some of your bountiful berries of the summer. So refreshing!Jewelled Berry
Terrine2 cups cranberry- raspberry juice2 envelopes plain gelatin1/2 cup packed light brown sugar2 tbsp fresh lemon juice5 cups mixed ripe berriesPour 1/2 cup of the cranberry-raspberry juice into a smal bowl, sprinkling gelatin over the top and allowing to soften for 5 minutes.Heat the sugar with 1/2 cup of the juice in a saucepan over medium-high heat, stirring to dissolve. Remove pan from the heat and add the gelatin mixture and lemon juice, stirring until gelatin is dissolved. Stir in the remaining 1 cup of cranberry-raspberry juice.Place the berries in an 8 1/2 x 4 inch loaf pan. Pour the juice mixture over them and press the berries down so they are submerged. Refrigerate, covered, until set and thoroughly chilled, at least 3 hours, or up to 2 days.To serve, ru
Recipes for Love 2007-06-19 12:57:00 “You don't love someone for their looks, or their clothes, or for their fancy car, but because they sing a song only you can hear.” - AnonymousAnd that “song”, my Friends, is a metaphor for romancing! For some, romancing comes naturally and they have it down to the proverbial “art form”. Others seem to need a “primer”, a crash course of sorts. That’s where romanceforeveryone.com comes in!Those for whom romance is a foreign concept, or others wishing to acquire a few pointers to spice an old relationship up, or get off on the right foot with a budding one, visit this site!It’s very well-laid out and quite comprehensive in it’s subject matter – some suggestions include:read romantic letters penned by others, get ideas for content and delivery (i.e. read the letter to your sweetheart aloud as opposed to mailing it or handing it to them directly)court your sweetheart by making time for dates, creating ambiance and “mood” with romantic candles, hand-holding, d
Baked Ricotta with Chile and Herbs 2007-06-18 19:28:00 Wonderful for a light lunch or supper, this is an easy and tasty dish accompanied by some fresh toasted bread, a leafy green salad and a glass or a few of the grape! It's my offering for a small block party I'm attending this evening. Sometimes it's so nice just to provide a singular dish and get to sample dishes brought by others, as opposed to bringing it all together myself! BakedRicotta
with Chile and Herbs
1 lb ricotta cheese2 cloves garlic, sliced1 red chile, seeded and diced1/2 tsp lightly crushed coriander seeds1/4 cup extra virgin olive oil4 fresh bay leaves, lightly crushed1 tbsp freshly grated Parmesan cheese, plus extra to servesalt and freshly ground black pepperbasil oil (recipe follows)Put the ricotta in a foil-lined baking dish. Put the garlic, chile, coriander seeds and oil in a bowl and stir. Trickle the oil mixture over the cheese and tuck the bay leaves underneath.Sprinkle Parmesan, salt and pepper over the ricotta and bake in a preheated oven at 355 degrees F fo
Confetti Torta 2007-06-18 13:58:00 I love this Confetti
Torta. It a colorful and satisfying dish, one which makes use of my garden peppers and summer squash. I serve it with additional steamed garden veggies on the side. After shopping this morning with a precocious little 6 year old niece, I need some sustenance and this will be it, for lunch today.Confetti Torta1/4 cup olive oil1 large yellow onion, chopped8 ounces fresh mushrooms, sliced3 zucchini sliced 1/4 inch thick3 yellow summer squash, sliced 1/4 inch thick1 red bell pepper, cut into 1/4 inch thick strips1 yellow bell pepper, cut into 1/4 inch thick strips6 large eggs1/4 cup half and half3 tbsp chopped fresh basilSalt and freshly ground black pepper3 cups day old bread, in 1/2 inch cubes1 8 oz package cream cheese, cubed2 cups shredded Swiss cheesePreheat oven to 350 degrees F. Brush the bottom and sides of a 10 inch springform pan with olive oil. Wrap the outside of the pan with a sheet of aluminium foil to avoid leaking. In a large skillet, heat the olive oil
Financing For The Restaurateur 2007-06-18 13:30:00 My friend Peter and his wife Donna dream of expanding the small restaurant they now operate which functions as a compliment to the popular bookstore they own. Currently serving only coffee and fresh baked goods, they wish to evolve into a little bistro-type establishment which would specialize in French comfort foods, decadent desserts, and fine wine. Though their current business provides them with a decent livelihood, they still lack enough ready capital to bring their dream to fruition.What they need to consider are small business loans from Advance Restaurant Financing
. ARF, based in California, offers a variety of financing options from which to choose if you, too, dream of diversifying or expanding your business.With an expedited qualification process, ARF transcends the traditional lending institution industry standard barriers to success – if your credit is not up to par, if you seek competitive rates with flexible payment terms, and prefer to deal with a non-contracted e
Fabulous Find -- Chalkboard Label Jars 2007-06-18 11:08:00 I'm realy liking these chalkboard label jars via Joanne Hudson. Made of ceramic with a tight fitting rubber lid, the jars are not only attractive, and handy, but dishwasher and microwave safe, too. The perma chalkboard surface label serves as instant identification of contents at a glance. Available in four sizes, they're functional in the kitchen, and elsewhere in the house, too. I have a fondness for all things chalkboard, maybe because it harkens back to my youth! Read more:Label
Phyllo Spinach Tart 2007-06-17 18:12:00 This Phyllo pastry tart, akin to Spanakopita, makes an impressive dish to serve for lunch, or dinner. I like to serve it with either steamed or roasted veggies on the side. Some baby veggies are particularly nice, and add color to the presentation. Try this one! I know it sounds like a lot of repetition, layering the Phyllo sheets, but I find it's easy to work with, provided you work quickly and make sure it doesn't try out. Don't abuse the sheets by being heavy handed! If they tear, you can easily repair with a phyllo "patch kit"!Enjoyed this for a late lunch, alfresco today. Now it's off to the hammock to read and relax. I love those lazy, hazy not too crazy days of summer!Phyllo Spinach
Tart2 tbsp + 2/3 cup olive oil1 bunch green onions, finely chopped1 lb feta cheese, rinsed, drained and crumbled1 lb large-curd cottage cheese1 8 oz package cream cheese, softened6 large eggs, lightly beaten4 10 oz packages frozen spinach, thawed, liquid removed1/2 cup chopped fresh flat leaf par
Refreshing Raspberry Semifreddo 2007-06-15 11:40:00 Berry crops will soon be bountiful and if you're looking for ideas in which to incorporate the succulent fruit in season, here is an easy and refreshing dessert for you to try.I have a preference for using white chocolate, but milk chocolate or semi-sweet are equally as delicious!This is my Recipe Carnival contribution for this week, hosted by *Silver Ramblings. Next week, I'll be hosting. The theme is "It's Hip To Be Square", so submit your favorite bar and square recipes, sweet and/or savory to the Recipe Carnival by noon CST June 24th. All are welcome to contribute, including those whose blog is not of the culinary niche. I'm looking forward to it!*Note to self: Do not, under any circumstances post on this blog when neurotransmitters are not firing at their peak! I made the error of referring to our lovely hostess* for this week's Carnival of The Recipes blog as "Silver Ramblings". The correct name of her blog is Ramblings of Silver Blue. I await my retribution -- punishment by Read more:Raspberry
, Semifreddo
Molded Rice Pudding with Caramel Sauce 2007-06-14 17:20:00 It's my Aunt Verla's birthday today. I'm hosting the celebratory dinner. She requested Rack of Lamb with Duchess Potatoes and salad. For dessert? She asked for Rice Pudding
. No decadent tiered chocolately numbers, no smooth and creamy cheesecakes,no baked expectations! She wanted that staid old stand by of my youth. I know she'll give me the "what for" when she sees I tarted her old fave up just a bit, but I've made this previously and aside from the fact that it's more aesthetically pleasing than the above mentioned "classic", it's also very tasty!Rice Pudding with Caramel Sauce1 cup uncooked rice 4 cups milk 4 tablespoons butter or margarine 3/4 cup granulated sugar, divided use1/4 teaspoon salt 5 large eggs, separated 1/2 cup whipping cream 1/2 cup blanched slivered almonds, toasted 1/3 cup amaretto liqueur 1 tablespoon vanilla extract Caramel Sauce (recipe follows)Combine rice, milk and salt in large saucepan. Bring to a boil, reduce heat, and simmer gently 50 to 60 minutes,
Chocolate Peanutbutter Pie 2007-06-13 14:11:00 Made at Sydney's request last night. A reward for helping me prepare dinner! If you want something easy to put together with ingredients you probably always have on hand, this is it. Kids favor the chocolate peanut butter combo (as do the big kids). Sydney says this is akin to those peanut butter cups we all know and love. Peanut Butter PieCrust:1 1/4 cups cookie crumbs (20 cookies)1/4 cup sugar1/4 cup butter or margarine, meltedFilling:1 package (8 ounces) cream cheese, softened1 cup creamy peanut butter1 cup sugar1 tablespoon butter, softened1 tsp vanilla extract1 cup heavy cream, whippedGrated chocolate or cookie crumbs, optionalCombine crust ingredients; press into a 9-in. pie plate. Bake at 375 degrees F for 10 minutes. Cool. In a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate (you may do as I have and melt the chocolate, spreading over the entire top) or cookie crumbs i Read more:Chocolate
Herbed Shrimp Rolls 2007-06-12 20:43:00 These shrimp rolls, served with Vietnamese dipping sauce are lively in flavor with the addition of fragrant fresh herbs. I served them for dinner this eve. Sydney was my wrapper helper, and a fine job she did! Her efforts were rewarded with dessert (recipe to follow!).Herbed ShrimpRolls
nuoc cham3 tbsp fish sauce2 tbsp sugar1 large red chile, seeded and finely choppedjuice of 1/2 lime1 bundle of beanthread or vermicelli rice noodles12 small rice paper wrappers24-36 cooked, shelled shrimp1 cup pea shoots or bean sprouts12 Thai basil leaves12 mint leaves12 cilantro leavesMake nuoc cham (Vietnamese Dipping Sauce) first, by adding the fish sauce, sugar, chile and lime juice to a small bowl. Add 2 tbsp water and allow to infuse for 1 hours.Cook the noodles in a large saucepan of lightly salted, boiling water for 3 minutes. Drain and rinse in cold water. Drain again. Mix the noodles with 1 tbsp diping sauce.To rehydrate the rice paper wrappers, dip them one by one into a bowl of cold water f
Marble.Com -- Top Choice Granite and Marble Countertops! 2007-06-12 20:23:00 In addition to cooking, I have a passion for interior design. As so much time is spent indoors, I enjoy “feathering my nest” with beautiful things – colors, textures, elements to soothe the soul and pamper the psyche.As I’ve mentioned in previous posts, a kitchen renovation at Casa Jules is in the offing. I have an affinity for organic materials and Granite
Countertops are one way I plan to incorporate bringing the beauty and durability of natural stone into my home.Of course this preference is not unique to me. Granite countertops are by far the most popular choice of consumers today, not only for aesthetics, but because they are virtually impervious to damage most other countertop materials are prone to.The All Granite and Marble
Corp.’s, “Natural Stone Portal” at marble.com is the granite and marble countertop “superstore”. Stocking in excess of 1000 different colors of the stone, globally sourced, and offered at unbeatable prices, (I know, because I’ve been doin Read more:Choice
Cloud Nine Chocolate Cake 2007-06-12 15:22:00 This wonderful chocolately indulgence is made without flour. Redolent with deep, dark, chocolate flavour, it is an after dinner sweet, but not cloyingly so. It's airly, light and of a dreamy puffy cloud-like consistency. Cloud
Nine Chocolate
Cake8 ounces best-quality bittersweet or semisweet chocolate, coarsely chopped1/2 cup (1 stick) unsalted butter, cut into pieces, softened6 large eggs: 2 whole, 4 separated1 cup sugar2 tablespoons cognac or Grand Marnier (optional)Grated zest of 1 orange (optional)Whipped Cream Topping1-1/2 cups heavy cream, well chilled3 tablespoons confectioners' sugar1 teaspoon pure vanilla extractUnsweetened cocoa powder, for sprinklingPreheat the oven to 350 degrees F (175 C). Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan. Melt the chocolate in a bowl set over hot water. Remove from the heat and whisk in the butter until melted; set aside.In a bowl, whisk the 2 whole eggs and the 4 egg yolks with 1/2 cup of the
Fabulous Find! Anniversary Mugs and Plates 2007-06-12 14:42:00 Do these not appeal to the romantic in you? I can see them in a casual setting, a simple Anniversary
repast, serving as a symbol of the couple's love and etching it in porcelain forever!The initials of you and your loved one, as well as the year of your union, carved on a birch tree and commemorated on mugs and matching plates.These, and other designs to display your devotion, available from Rabbit Toes by Jessica Rust Designs.Sweet and sentimental! Read more:Plates
The Revolutionary PayPerPost 2007-06-12 13:18:00 The PayPerPost
Revolution Accelerates, SponsoredBlogging Marketplace Secures $7 Million Series BDraper Fisher Jurvetson leads round and joins Board of DirectorsORLANDO, FL – (June 12, 2007) – PayPerPost, the leading marketplace for advertisers to reach bloggers and other consumer content creators, today announced it has completed a $7 million second round investment led by Draper Fisher Jurvetson, an investor in the company's Series A and one of the world’s leading high-technology venture capital firms. The financing brings the total amount of capital raised by PayPerPost to over $10 million, giving the company considerable resources for further development as the industry’s leading Consumer Generated Advertising marketplace. Additional participants in the round include existing investors Inflexion Partners and Village Ventures as well as new investor DFJ Gotham. With this investment, DFJ Managing Director Josh Stein also joins PayPerPost’s Board of Directors.“PayPerPost c Read more:Revolutionary
Best Ever Cinnamon Rolls 2007-06-12 09:01:00 These truly are the best,ever! Delicate and moist,large and redolent with the taste of cinnamon migled with alomd frosted goodness, these will go fast. Good thing, too. as they are best eaten when freshly baked. You must try these!Best Ever CinnamonRolls
2 pkg. active dry yeast1 cup warm water, 105 degrees F to 115 degrees F1/2 cup melted butter or margarine1/2 cup granulated sugar3 eggs, beaten1/2 tsp. salt4 1/2 cups all-purpose flourFilling:1/2 cup soft butter or margarine1/2 cup granulated sugar1/2 cup ground almondsFrosting:1 cup powdered sugar2 to 3 tsp. milk, cream or water1 tsp. butter3/4 tsp. almond extractIn a large bowl, dissolve the yeast in warm water. Let stand 5 minutes until yeast foams. Stir in the butter, sugar, eggs, salt and half the flour. Beat until smooth.Stir in all but 1/4 cup of the remaining flour until dough is stiff.Cover. Refrigerate 2 to 24 hours.Dust remaining flour over the dough and turn out onto a lightly floured board.Roll out to make a 12-by-24-inch
Fantastic Foodie Fare from Forman and Field 2007-06-12 08:47:00 For special occasions or even as gifts to give to a Host or Hostess, I like to fill a Food Hamper full of Gourmet food products – exciting and exotic fare which I know may be rare indulgences for the recipient. If time is at a premium, you needn’t make these items from scratch. Thoughtfully chosen collections of gift items, perhaps with a theme in mind (i.e. sweet or savory) can be purchased from purveyors of fine products.An impressive array of gourmet food and British food delicacies can be found via Forman and Field
’s online shop. Their “Fishmonger” section, features the perenially popular Smoked Salmon. Choose from among an abdundance of offerings including Wild Smoked Scottish, London Cure Smoked Scottish, Vintage Russian Royal Fillet, or the H.Forman range of Smoke-Roasted Peppered, Double-Smoke Roasted Flaky Salmon, Pate’, Potted Wild Salmon and so much more. Bakery, Cheeses, Deli selections and a Larder filled with Chutneys, Preserves, Spirits and Liqueurs – Read more:Fantastic
, Foodie
Apfel Kuchen 2007-06-12 08:42:00 This Apple Cake is moist and delicious as is, and even better with the addition of Caramel Sauce over top of each serving. If you're feeling particularly malnourished (I can't relate!), don't hestitate to add a dollop of fresh wipped cream along with the sauce. Life's too short as they say, not to indulge. I make this cake in multiples as it freezes so well. Bake in loaf pans, square pans, or individual Bundt pans for mini Apfel Kuchen
.Apfel Kuchen2 cups unsifted all-purpose flour2 tsp ground cinnamon1 tsp baking powder1 tsp baking soda1 tsp salt5 large eggs2 cups granulated sugar1 cup vegetable oil1 tsp vanilla extract4 medium-size Granny Smith spples,peeled, cored, and thinly sliced1 cup chopped walnutsCarmel Sauce (recipe to follow)Confectioners' sugarSweetened whipped cream (optional)Heat oven to 350 degrees F. Grease 13- x 9-inch baking pan.I use a variety of pans including loaf. In medium-size bowl, combine flour, cinnamon, baking powder, baking soda, and salt; set aside.
Fabulous Find! Erase Those Calories! 2007-06-11 14:07:00 Here's a fab fun find from Edesse Designs. This touch of whimsy will allow you to have your goodies and erase the high calories! White Cake with Chocolate Frosting, Vanilla, Orange or Chocolate Cake, as well as Choco Swirls or Pineapple Upside Down Cake. All the old favorites,looking good enough to eat, but not to die(t) for! Enjoy! Read more:Erase
, Calories
Hire Me! 2007-05-30 11:47:00 Hire me to cook up your advertising buzz on my blog. I’ll carefully craft a creative communiqué to highlight your goods and/or services. Peruse my blog for product reviews and commentary which I’ve done in association with a variety of sponsors and Paid For Posting services.With writing experience (including ad copy) in several forms of media,I will parlay my wordsmithing skills into your content creation. Email me, Chef Jules, to discuss your needs and for further details!
Creamy Chilled Corn and Chicken Soup 2007-06-25 21:08:00 I enjoy soup whatever the season. In summer I frequently prepare this as a main course, served with corn chips on the side. Smooth, creamy and full of the flavors of summer with ingredients culled from my own garden.CreamyChilled
Corn and Chicken
Soup1 lb bineless, skinless chicken breasts7 cups chicken stock4 leeks, white part only, cleaned and finely sliced1/2 lb new red potatoes, peeled and diced4 cups corn kernals1 tsp whole cumin seeds1/4 tsp cayenne peppersea salt and freshly ground black pepper1 medium ripe tomato, finely diced1 avocado, peeled, pitted, and fnely diced1 tbsp cilantro, coarsely chopped2 tsp lime jucesea salt and freshly ground black pepper1/2 cup yogurtPlace chicken in single layer in pot. Cover with 1 inch of chicken stock. Bring to simmer and cook for 10 minutes. Remove from heat and let stand, covered, until cool. Drain, cover and refrigerate the chicken, reserving the stock.In large pot combine the remaining chicken stock, reserved stock, leeks, potatoes, co Read more:Chicken Soup
Super Cocktails 2007-06-25 19:20:00 …and oh, mai – those decadent tais! I was reading an online lifestyle magazine today (the exact locale of which I can not seem to track back to) in which was described the world’s most decadent cocktail. Your tab for a singular mai tai would run you $1,400.00. I read further, wondering if the drink glass was rimmed in edible gold dust or some such opulent nonsense! Apparently the price is justified owing to the origin of the rum, which happens to be among one of only six bottles (of a 17 year vintage) of Jamaican rum of the same variety used by Trader Vic to create the original mai tai at his Oakland bar circa 1944.The article went on to cover further mixology mania including “garnishes” in the form of solid gold swizzle sticks and martinis on a 1.52 carat diamond “rock”. Not for me, these absurdities! I shall mix my own, in my humble abode, surrounded by the gems I really appreciate – my family and friends. Tomorrow evening, in fact, I’ll be Chief Cook and mixed drin Read more:Super
Chocolate Cookie Bars -- It's Hip To Be Square 2007-06-24 19:34:00 These are a favorite of my niece, Sydney. The square version of it's chocolate chip cookie counterpart, more chocolate and more cookie = more indulgence. Chewy and gooey, you'll want to underbake these just slightly and let stand for 30 minutes prior to slicing.ChocolateCookie
BarsFilling:1 3/4 cups semi-sweet chocolate chips1 10 oz can sweetened condensed milk2 tbsp butterCookie Base:2 1/4 cups packed brown sugar2 eggs1 cup butter, melted1 tsp vanilla2 cups all purpose flour1 cup unblanched almondsPreheat oven to 350 degrees F.Filling: In a saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter. Heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat and set aside.Cookie Base: In a bowl, whisk together brown sugar, eggs, melted butter and vanilla until smooth. Stir in flour and mix just until blended. Stir in almonds. Mix well. Spread half in greased 13 x 9 inch pan. Spread filling evenly over base layer. Dot spoon Read more:Square
Apple Pie Bars -- It's Hip To Be Square II 2007-06-24 19:30:00 These are an easy alternative to fussing with pie crust when you have the hankering for a slice of apple pie. They freeze very well, which is a plus, as the recipe yields plenty. Apple
Pie Bars4 cups peeled, sliced apples 3 cups all purpose flour3/4 cup apple juice 1 cup granulated sugar1 tsp. cinnamon 1 tsp. baking powder1/4 tsp. nutmeg 1/4 tsp. cloves1 tbsp. cornstarch 1 cup butter, softened1/2 cup granulated sugar 2 eggs, slightly beatenFilling:In saucepan combine apples, apple juice, cinnamon and nutmeg. Cook over medium heat until boiling. Stir occasionally. Combine cornstarch and 1/2 cup granulated sugar. Stir into apple mixture. Cook and stir until thickened and bubbly. Remove from heat. Cool slightly.Crust:In large bowl of electric mixer combine flour, 1 cup granulated sugar, baking powder and cloves. Add margarine and eggs. Beat on low speed until blended. Press 3 1/2 cups of crust mixture into 15 1/ Read more:Square
, Apple Pie
Carnival of the Recipes -- It's Hip To Be Square! 2007-06-23 18:15:00 Huey Lewis penned “It’s Hip To Be Square
”, and Einstein’s little known theory dealing with these gastronomic delights (see above) has recently come to light (those who question this, feel free to Gourmet A Go-ogle it! Really!). I’ve always been partial to a dessert table laden with delicious bars/squares – they really sate the sweet tooth and are a breeze to whip up when time is at a premium and/or if fussing with a seven layer cake is not your thing. Consider seasonal offerings i.e. fall harvest featuring apple, carrot, and pumpkin spice squares, summer squares incorporating bountiful berries, or transcend the season and go for timeless chocolate. We’re all hip to that choice!I don’t know about you, but I’m feeling intense pangs of hunger. Let’s head out to the garden, shall we? The tables are set up under the shade canopy where our sweet and savory repast awaits!Shawn Lea, our Blog Carnival
Coordinator Extrordinaire has submitted a Key Lime Fudge recipe posted a
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