Beer Punch

Sunday, December 23, 2007

You did it! It’s late and all the relatives and friends have left. It’s time for you to give yourself a little treat. You deserve it! I know the meal was wonderful

In a tall glass, mix 2 parts condensed milk with one part micro-brewed ale.  Stir until well mixed.  Sprinkle with cinnamon. Now turn down the lights and put your feet up. You are a star!

Posted by Webmaster on 12/23/07 at 02:14 PM
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Butter Cookies with Glaze

Monday, December 17, 2007

INGREDIENTS:

2 sticks unsalted butter, at room temperature

3/4 cup sugar

1/2 teaspoon kosher salt

1 large egg

1/2 teaspoon almond extract

1/2 teaspoon lemon extract

2 1/4 cups all-purpose flour

 

FOR GLAZE:

1 cup confectioners’ sugar

2 teaspoons milk

2 teaspoons light corn syrup

1/2 teaspoon Limoncello liqueur

PREPARATION:

Preheat the oven to 350? F.

1. In a large bowl, cream the butter with the sugar using and electric hand mixer.  Add the salt, lemon zest, almond extract and egg and mix until smooth. Blend in the flour until the mixture is a smooth dough. Wrap the dough in plastic and refrigerate 1 hour.

2. Remove from refrigerator, and roll out on a lightly floured surface to 1/8-inch thickness.

3. Cut into stars using a cookie cutter. Place on an ungreased cookie sheets.

4. Bake for 7 - 10 minutes until golden brown around the edges; let cool completely, then glaze.

5. In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond
extract until icing is smooth and glossy. If icing is too thick, add more liqueur.

6. Makes enough to share with everyone the next day. You did it! It’s late, and all the relatives and friends have left.  It’s time for you to give yourself a little treat. You deserve it!  I know the meal was wonderful.

Posted by Webmaster on 12/17/07 at 02:01 PM
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West African Chicken Stew

Tuesday, December 11, 2007

INGREDIENTS:

6 Chicken boneless, skinless breasts, with each breasts cut into fours portions; washed, pat dry

4 tablespoon peanut oil

1/2 stick butter

2 large brown onions

2 large sweet potatoes

2 jalapeños, seeded and finely chopped

4 tomatoes, rough chopped

2 cloves garlic, sliced

4 roma tomatoes, rough cut in fourths, not seeded

2 tablespoon tomato paste (use the tube stuff)

Kosher salt and freshly ground pepper to taste

4 cups organic chicken stock

1 teaspoon each: paprika, tarragon, cardamom

1. Use handling fresh poultry safety precautions.

2. Please use gloves when working with hot peppers.  Wash hands thoroughly.

PREPARATION:

1. Heat the oil and butter in a medium Dutch oven, and add the chicken, onions, garlic and peppers and cook until lightly brown about 10 minutes.

2. Add sweet potatoes, tomato paste, seasonings and stock and bring the mixture to a boil.

3. Reduce the heat to a simmer, cover, and simmer until the chicken is tender, about 50 to 60 minutes.

4. When the chicken is tender, add the tomatoes and simmer for 15 minutes.  Serve over rice.

Yield: 6 to 8 servings

 

Posted by Webmaster on 12/11/07 at 12:40 PM
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