Crunchy and creamy
These are very simple and quick.
Mushrooms Stuffed with Mascarpone
- 24 stuffing mushrooms
- 1/2 cup diced green onion
- 3/4 cup bread crumbs
- 3 cloves garlic minced
- 5 oz mascarpone
- 3-4 slices ham chopped into small dice
- 2 tbsp olive oil
- 3 tbsp sherry
- 2 tbsp chopped parsley
- 2 tbsp butter
Remove stems from mushroom caps and chop into small dice. Mix sherry and olive oil together and toss with mushroom caps. In a frying pan melt butter and saute onion and garlic until fragrant. Add chopped stems and ham and saute until golden. Add breadcrumbs and mix well. Add cheese and remove from heat. Stir until well blended, then season with parsley, salt and pepper. Toss caps in oil mixture again, then remove and place on a greased baking sheet. Spoon mixture into caps packing well. Bake at 325 degrees until tops are browned and mushrooms are wrinkled, about 40 minutes. Serve hot.
I sipped some from the back shot
Once again homemade is so much better than anything on the market to buy. If you make this now it will be ready for a certain Irish holiday.
This recipe makes roughly 2.75 liters so have a few empty glass storage bottles on hand. A lot of recipes say that any whiskey can be used but for best results use Irish or rye. It does not have to be expensive.
- 750 ml Irish whiskey
- 28 oz condensed milk
- 24 oz evaporated milk
- 1 1/4 cups strong black coffee
- 1/2 cup quality dark chocolate
- 600 ml heavy whipping cream
- 1 tsp vanilla extract
In a double boiler melt chocolate over low heat. Add some evaporated milk and whisk until combined. Remove from heat and slowly whisk in evaporated milk, condensed milk, whiskey and cream adding small amounts of each at a time. You want to make sure the chocolate does not solidify, but it needs to be cool enough not to steam off any of the alcohol. When everything is combined add coffee and vanilla extract. Mix well and pour into storage bottles. Refrigerate and agitate once a day for two weeks. Liquor will keep in the refrigerator for at least two months and can be enjoyed immediately but tastes better after two weeks.
This needs fresh grapefruit juice
This is a very simple healthy salad dressing. It has to have ripe red grapefruit to taste right.
- 2 tsp Dijon mustard
- 8 tbsp extra virgin olive oil
- 4 tbsp fresh grapefruit juice
- 1/2 tsp minced garlic
Whip everything together and refrigerate for an hour before serving.
What our garden looks like these days
We’ve been spared the snow that’s blanketed much of the country, but early this week a layer of ice made our landscape more than a little frosty. Instead of making us feel a little blue, we’re craving food that warms us up. But of course we’re all about coordinating our colors. Here are some of our favorite winter whites:
Cream of Potato Soup (above) and Potato Leek Soup (below)
I’m gonna need a bigger bowl
White Bean Soup with Farro
Drizzle more olive oil if you want
Cream of Potato Soup with Roasted Garlic
Campbell’s eat your heart out
If only we’d get a little snow instead of ice we could whip up some of this:
Pork is the true white meat
Here is a simple marinade and glaze for roast pork.
Mustard Molasses Pork Tenderloin
- 5-7 lb pork loin
- 2 tbsp dijon mustard
- 2 tbsp stone ground brown mustard
- 1 tbsp molasses
- 1 tbsp chopped fresh rosemary
Mix everything into a paste. Rub over pork and wrap in plastic. Refrigerate 6 hours and up to 12. Roast at 365 degrees until done.
Sometimes you don’t have to choose
Pechaud’s bitters were finally available again so it was time to find out what type of whiskey works best in a sazerac. After following the recipe with rye and bourbon the final decision was…..
They each tasted excellent.
So I made another batch and tried them side by side and still the winner was elusive. After the third round I forgot what I was trying to decide in the first place. The sweetness of the bourbon gave the drink an excellent finish. The grain flavor of the rye gave the drink an excellent beginning. Perhaps I need to combine the two whiskeys next to see if I can achieve the trifecta of tastiness.
Avocados are kinda in season
This simple salad is a perfect side for grilled meats or burgers. Don’t skimp on the cheese.
Avocado and Chickpea Salad
- 3 cups cooked chickpeas
- 1 red bell pepper diced
- 2 avocados cubed
- 3 tbsp diced green onion
- 4 oz crumbled feta
- juice from 1/2 lemon
- 1 tbsp olive oil
- salt/pepper to taste
- 3 tbsp chopped parsley
Combine all ingredients in a large bowl. Adjust seasoning. Refrigerate until ready to serve.