Posts Tagged ‘port wine’
Grilled Honey Peanut Butter and Strawberry Jelly Sandwiches
Vegetarian • Tags: honey roasted peanuts, port wine, strawberries
Some things in life are so simple it just seems wrong. Making peanut butter is now on top of that list. If you’ve never made peanut butter at home before, don’t worry we’re going to break it down for you. Okay ready?
1. Deskinned peanuts of your choice + 2. a food processor = 3. fresh peanut butter!
We know how you feel. This should be wrong, right?
It’s absolutely astounding how simple it is! Just throw whatever kind of nuts you want in the processor, hit the power button, and walk away. Polish your nails, pet the dog, call Mom, whatever. When you return in two minutes or so, you’ll have fresh peanut butter waiting for you. And good peanut butter at that. Peanut butter without the hydrogenated oils, extra sodium, sugar, high fructose corn syrup and Lurd Jebus knows what else. Just nuts in your nut butter (of course we won’t stop you from adding whatever extra it is you want). As it turns out, last fall we discovered making your own version of jelly is just as easy. Throw the berries of your choice in a pan with a bit of water (or wine if you’re like us) and let …
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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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