Posts Tagged ‘Grand Marnier’
Chocolate Bourbon Balls
Cookies & Bars • Tags: Abby Dodge, bourbon, chocolate, gingersnaps, Grand Marnier
It’s the first post of the New Year, and it feels good to be back in action. It can be hard to get back into the cooking world after two or three months of full out food bonanzas. In an effort to ease back into our regularly scheduled programming, we’ll be sharing a few of the recipes that we made over the holidays–even as far back as Thanksgiving! There were many desserts of course, but that’s just how it goes in November and December. Some of the best desserts are those that do not require tons of ingredients, and it was a simple recipe detailed by Abby Dodge on KCRW’s Good Food that made an impression. She promised that with just four ingredients you–yes you–could create a perfect dessert for the season. Well now, when there’s a challenge, we enjoy rising to the occasion. This would be just the one.
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Molasses Pepper Cookies
Cookies & Bars • Tags: black pepper, cookie, Grand Marnier, molasses
There is one ingredient that causes friction between us. You could sit around and guess all day, but you’d probably never get it right, so we’ll just tell you. It’s black pepper. Amir loves it. I do not. Whenever we’re cooking together, no doubt one person will want to add pepper, and the other half will not. We can go into the reason for this another time if you’d really like to know, but right now we’re talking about how pepper works specifically in these cookies. Oh yes, there is black pepper in them and on them. Squint a bit, and you can see the black flecks sitting on top. Who would’ve known that black pepper could make a dessert blast off into the atmosphere like a NASA spaceship!
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Minty Melonballs, Port Walnuts and Goat Cheese on Endive Leaves, Sausage Stuffed Cremini Mushrooms, Warm Brie with Blackberry Wine Sauce, Mixed Greens with Pancetta, Manchego and Citrus Vodka Dressing, Apricot Grand Marnier Shrimp, Smokey BBQ Steaks, Parmesan Mashed Potatoes and Celeriac, Grilled Asparagus, Brown Basmati Rice with Cranberries and Pine Nuts, Rosemary and Dill Butters, Chocolate Pecan Mint Roll, Sweet Potato Cake with Spiced Pecan Buttercream
Special Events • Tags: asparagus, blackberries, brie, buttercream, celeriac, chocolate, cranberries, dijon, dill, Foodbuzz, goat cheese, Grand Marnier, manchego cheese, Midori, mint, mushrooms, pancetta, pecan, pine nuts, port wine, red wine, rosemary, shrimp, steak, sweet potato, thyme, vodka, whiskey, white wine
When the call went out to Foodbuzzers that it was time for the February 24, 24, 24 event, the idea for our proposal came to mind immediately. Just by looking at the picture above, maybe you can guess what it was. Now don’t get scared. We did more than just whip up drink concoctions by the gallon. No, we did much more. There are great applications for spirits, but of course the ones we are most interested in are cooking and baking. Hence, “A Tipsy Dinner Party” was born.
The world of spirits–liquor, not ghostly apparitions–spans from dark to clear, bitter to sweet, full bodied to light. They are excellent additions to a number of meals. No need to worry about truly being tipsy after a meal peppered with alcohol. Good for us, most if not all the actual alcohol burns off during the cooking process, leaving nothing but flavor.
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