by Kathy Douglas | May 10, 2021 | Entrees
It’s the perfect way to start grilling season – butter-glazed and grilled Wine Cap Mushrooms served over a yummy cheesy rice. It’s guaranteed to be your new favorite recipe.
To prepare the mushrooms
INGREDIENTS
4 tablespoons butter, melted
½ teaspoon garlic powder
1 pound large fresh mushrooms, (we like Wine Cap)
INSTRUCTIONS
Prepare a grill to high heat. Whisk together the butter and the garlic powder. If the mushrooms are large, gently cut them in half. Brush the mushrooms with the butter mixture. Grill mushrooms, over medium-high heat, turning and brushing them until tender. Depending on their size, this could be about 4-7 minutes per side. Remove, cover and keep warm.
To prepare the rice
INGREDIENTS
4 tbsp of butter
3 medium cloves of minced garlic
1 cup uncooked jasmine rice
1 cup water
½ cup whole milk
½ cup cream
½ tsp salt
½ cup shredded Parmesan cheese
¼ cup chopped parsley
INSTRUCTIONS
In a medium size saucepan over medium heat, sautè the garlic in the butter for about 3 to 4 minutes. Add the rice and sautè coating the rice with butter for about 2 minutes. Combine the water, cream and milk; stir together. Add to the rice with the salt and bring the mixture to a boil.
Reduce heat to low, cover and simmer for 15-20 minutes, stirring occasionally until the rice is tender. Add the parmesan and half the parsley, stir until the parsley is combined and the cheese Is melted. Remove from heat, and keep warm.
To serve
Add the rice to a bowl and top with the mushrooms. Sprinkle the remaining parsley over and serve. Make 4 servings.
by Kathy Douglas | May 4, 2021 | Appetizers
Our fresh sliced tomato topped cornbread cakes are full of spicy hatch chilies and cheddar cheese. Serve warm for the perfect treat for a Cinco de Mayo celebration!
INGREDIENTS
Cooking spray
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup finely grated cheddar cheese, plus two tablespoons
1 cup buttermilk
4 tablespoons unsalted butter, melted and slightly cooled
2 large eggs
4 ounce can hatch chilies, well drained
10 thin tomato slices, about the size of the top of the baking cup
INSTRUCTIONS
Preheat the oven to 400 degrees F; lightly coat eight baking cups with cooking spray. Whisk together the cornmeal, flour, sugar, baking soda, salt and 1 cup of the cheddar cheese in a large bowl. In a medium bowl, whisk together the buttermilk, melted butter, and eggs. Add to the cornmeal mixture and whisk until just combined. Stir in the chilies then rest the batter for 15 minutes.
Evenly fill the baking cups about ¾ full. Place in the oven and bake for 9 minutes or until the cornbread cakes are just starting to set on the top. Remove and top each one with a tomato slice and then evenly add the remaining cheese over the tomato slices. Place back in the oven and bake until the cornbread portion is just golden brown about, 5-7 minutes more or when a cake tester comes out clean. Remove from the oven and cool slightly. Serve warm with butter.
by Kathy Douglas | Apr 27, 2021 | Cocktails
It’s a lemony sparkling cocktail just in time for Derby – Mint Julep Lemonade. Made with bourbon, mint simple syrup, fresh lemon juice and sparkling water. It’s easy to prepare and a delicious alternative cocktail to serve on Derby Day, any Spring celebration, or just to cool off on a hot night.
INGREDIENTS
Mint leaves, lightly crushed
1.5 oz Makers Mark
1.5 oz freshly squeezed Lemon Juice
1.5 oz Mint Simple Syrup* – recipe below
Sparkling Water, such as San Pellegrino
Thinly sliced Lemon for garnish
INSTRUCTIONS
Add several fresh mint leaves with ice to a 10-ounce tall glass.
In a cocktail shaker, combine the Maker’s Mark, Lemon Juice, Mint Simple Syrup and shake with ice. Strain into the glass. Top with sparkling water and stir. Garnish with a lemon slice.
*combine 1 cup of sugar with 1 cup water in a saucepan. Cook until the sugar melts and the
liquid is crystal clear. Remove from the heat and add 1 cup of fresh mint leaves. Set aside to
cool completely, then strain into a container, saving the liquid and discarding the leaves.
by Kathy Douglas | Apr 19, 2021 | Desserts
These delicious moist individual Bourbon Banana Cakes are topped with a luxurious bourbon toffee sauce and freshly sliced bananas.
Ingredients
Bourbon Sauce
1 cup whipping cream
½ cup brown sugar
½ cup corn syrup
½ stick butter
¼ cup bourbon
Pinch of salt
Banana Cakes
2 cups flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 ½ sticks unsalted butter, room temperature plus more for the baking cups
2 /3 cup dark brown sugar
2 large eggs
1 cup mashed very ripe bananas
1 tablespoon bourbon
1 ½ teaspoons vanilla extract
Sliced fresh bananas
Instructions
Bourbon Sauce
Bring the cream, brown sugar, corn syrup, butter, bourbon and pinch of salt in small saucepan over medium-high heat. Whisk to boiling and the sugar dissolves completely. Reduce heat to medium-low and cook at gentle simmer until the sauce thickens and coats the back of a spoon thickly. Remove from heat and set aside and cover to keep warm.
Banana Cakes
Preheat oven to 350°F. Lightly butter 6-nonstick silcone baking cups. Place them on a baking tray.
Whisk together the flour, baking powder, and salt in small bowl. Using an electric mixer fitted with the beater blade, beat the butter and sugar until fluffly. Beat in the eggs one at a time then beat in the mashed bananas, bourbon, and vanilla. Add dry ingredients in three additions, beating just to blend after each addition. Spread the batter evenly in prepared baking cups filling them about 2/3-3/4 full.
Place in the oven and bake the cakes until tester inserted into center comes out clean, 25 to 33 minutes. Spread one tablespoon of the toffee sauce evenly over each cake and cool in the cups on a rack 30 minutes. Remove from the cups and trim the tops evenly to make a flat surface. Place cut side down on each plate. Top with fresh banana slices. Whisk the bourbon sauce and pour over the banana to serve. Makes six servings.
by Kathy Douglas | Apr 12, 2021 | Desserts
The yummy combination of chocolate and coconut is the real star in these deep chocolate brownies topped with a chewy coconut layer.
INGREDIENTS
Brownie layer
¾ cup unsalted butter, plus more for the pan
6 ounces dark chocolate, chopped
3 large eggs
¾ cup granulated sugar
1 tablespoon packed light brown sugar
1 1/2 tablespoons unsweetened cocoa
1 teaspoon vanilla extract
¼ teaspoon kosher salt
½ teaspoon instant espresso granules
¾ cup flour
¾ cup semi-sweet chocolate chips
Coconut Layer
3 large egg whites
¼ cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
3 cups unsweetened finely shredded coconut
INSTRUCTIONS
Line a 8 x 8-inch baking pan with parchment paper, leaving overhang on all sides. Lightly grease the parchment with butter. Set a small metal bowl over a small saucepan of simmering water and add the chopped dark chocolate and butter to bowl. Melt together, whisking occasionally, until smooth. Remove from heat and set aside.
In a large bowl, whisk together the eggs, granulated sugar, brown sugar, cocoa, vanilla, salt, and espresso granules until smooth. Slowly, in three batches, add in the warm chocolate mixture whisking each time until smooth. Add the flour and fold in until just combined. Then add the chocolate chips mixing until just combined. Spread the batter in the prepared pan to an even layer. Refrigerate 30 minutes.
Preheat the oven to 375°F. Using a stand mixer with the whisk attachment, beat the egg whites on medium speed until frothy, about 1 minute. With mixer running on medium speed, slowly add granulated sugar, vanilla, and salt. Increasing speed to high, and beat until stiff peaks form.
Add the coconut and combine on low speed until just mixed in. Carefully spread coconut mixture evenly over the cold brownie batter. Smooth the top.
Bake in preheated oven until brownies are just set and top is golden brown, about 45-50 minutes. Remove and let cool completely on a wire rack. Remove from pan and parchment, wrap in plastic wrap and refrigerate until cold. When ready to serve, set out for 15-20 minutes then cut into 16 brownies. Serve at room temperature.
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