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.
by Kathy Douglas | Mar 30, 2021 | Desserts, Holiday
These cute individual trifles are perfect for your upcoming holiday dessert. We used cinnamon and sugar phyllo dough strips for the “nest” and Williams-Sonoma seasonal candy eggs over a lemon cheesecake filling with a shortbread cookie base. Need to cut some time? Simply use high-quality store-purchased shortbread cookies instead of baking your own.
Phyllo Dough Nest
INGREDIENTS:
6 sheets of phyllo dough
1 tablespoon cinnamon
2 tablespoons sugar
2 tablespoons melted butter
INSTRUCTIONS:
Preheat the oven to 350˚ F. Place a sheet of parchment paper on a baking sheet tray. Cut 6 sheets of phyllo dough in half to make 12 shorter sheets. Roll together tightly and very thinly slice into long thin pieces then transfer to a baking sheet carefully separating the layers.
Combine the cinnamon and sugar in a small bowl. Sprinkle with butter, then with cinnamon sugar. Bake until browned, 8 to 10 minutes. Remove and cool completely. Best used on the day they are made, but you can store in an air-tight container overnight. Re-crisp if needed in the oven for on 300˚F for 10 minutes, cool to room temp before using.
Shortbread Crumbs
INGREDIENTS:
1 cup unsalted butter at room temperature, plus more for the pan
½ cup plus two tablespoons granulated sugar
2 cups flour
1 tablespoon vanilla
6 glass serving cups
INSTRUCTIONS:
Preheat the oven to 350˚F. Butter an 8×8” pan. In a large bowl, using an electric mixer, cream the butter and sugar together on medium-high speed for 3-4 minutes. Fold in flour and vanilla and blend until a soft dough forms. Press into the 8” x 8” pan and bake until light brown, about 40 minutes; remove and cool completely. Crumble then divide equally among the cups and press the mixture evenly into the bottom of the cups. Or store in an air tight container over night and add the cups when ready to use.
Lemon Cream Cheese Layers
INGREDIENTS:
8 ounces mascarpone cheese, room temperature
¾ cup powdered sugar
2 tablespoons finely grated lemon zest
2½ cups cold heavy cream
1 cup homemade or store-bought lemon curd
INSTRUCTIONS:
Using an electric mixer on medium-high speed, beat mascarpone, powdered sugar, and lemon zest in a large bowl until fluffy, about 4 minutes. Reduce speed to low and gradually add the cream. When combined, increase the speed to medium and beat until medium peaks form.
Transfer half of mascarpone mixture to another bowl. Add the lemon curd to the remaining half and beat in until combined.
Dividing the mixtures evenly, layer the lemon curd mixture over the shortbread crumbs in each cup followed by the plain mascarpone /cream mixture. Smooth the top, cover with plastic wrap, and refrigerate for at least two hours and up until 24.
When ready to serve
INGREDIENTS:
Candy bird eggs
INSTRUCTIONS:
Form a nest in the top of each cup using the shorter pieces of cinnamon phyllo in the center and longer on the outside. Add the candy eggs into the center of the nest and serve immediately.
by Kathy Douglas | Mar 23, 2021 | Entrees
Perfect for March Madness Game Watching, these Shrimp Sliders are filled with fresh shrimp, lemon, panko bread crumbs, and Old Bay spice on slider brioche buns with Aioli sauce. We served them up with a side of oven-roasted duck fat potatoes.
INGREDIENTS
5 tablespoons unsalted butter, divided
1 pound peeled and deveined raw large shrimp, cut into 1/2-inch pieces, divided
1 large egg
¾ cup panko bread crumbs
¼ cup finely chopped scallions
1 ¼ teaspoons kosher salt
½ teaspoon Old Bay Seasoning
½ teaspoon lemon zest,
1 tablespoon fresh lemon juice
½ cup Aioli Sauce (recipe follows)
1 tablespoon whole-grain mustard
12 Slider buns, split and toasted
12 small lettuce leaves
12 small Roma tomato slices
INSTRUCTIONS
Place 3 tablespoons butter in a small sauce pan and melt. Remove from the heat and cool to room temperature. Add the melted butter, half of shrimp, and egg in bowl of a food processor. Pulse until finely chopped and mixture starts to clump together. Add to a large mixing bowl and gently stir into the shrimp mixture the panko, scallions, salt, Old Bay, lemon zest, 1 tablespoon lemon juice, and remaining shrimp. Shape mixture into 12 slider patties. Transfer patties to a parchment paper–lined baking sheet. Cover and refrigerate until firm, about 45-60 minutes.
Melt remaining 2 tablespoons butter in a large nonstick skillet over medium-low. Add shrimp patties, and cook until golden brown and cooked through, 3 to 5 minutes per side. Spread the aioli evenly on cut sides of the toasted buns. Top bottom bun halves evenly with shrimp patties, lettuce, tomato slices, then top with the bun halves.
Quick Aioli Sauce
INGREDIENTS
2 garlic cloves, finely chopped
¼ teaspoon kosher salt
½ cup mayonnaise
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Freshly ground black pepper
INSTRUCTIONS
Mix the garlic and salt in a small bowl until a paste forms. Whisk in mayonnaise, oil, and lemon juice. Season with salt and pepper to taste. Aioli can be made 1 day ahead. Keep covered and chilled.
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