Posts Tagged ‘pecan’
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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Cinnamon Raisin Pecan Bread
Breads & Muffins • Tags: bread, cinnamon, dessert, pecan, raisin, vanilla
Both members of the Duo recently received KitchenAids during the holiday season. Take a look at your calendar. You will notice that is currently February, and we’re just brushing off the dust and plugging them in. Funny how you can spend years and years pining for something, and then when it arrives, you’re so used to antiquated methods (like stirring cookie batter with a wooden spoon) that you forget you’ve been gifted with technological advances. But we digress. Whipping up homemade bread has been on the to-make list for the longest time, and now that our respective kitchens have been bestowed with what can only be seen as one of the foodie’s number one appliances, it is now time to get to bakin’. We do not profess to be mavens in all things culinary, so it can be a little nervewracking to tangle with leavening agents like yeast and the thought of having to beat down a sack of dough. But everyone else has done it, and so like a lemming, we followed the crowd. Lucky for us, the KitchenAid did all of the arm work.
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