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.
This would make a wonderful brunch, lunch or dinner. We’re partial to all three.
Asparagus and Spinach Souffle
Just a slice of heaven
A little hot sauce on top is nice
Simple and no cleanup with the use of foil
Bite sized perfection
This is a simple appetizer or first course that can be made ahead and brought back to heat when ready to serve.
Polenta Bites with Pepper Jam and Ham
- 1 batch polenta
- roughly 1/2 cup thinly sliced ham
- roughly 1/2 cup grated cheddar
- roughly 1/4 cup pepper jam
Prepare polenta according to directions here, but spread onto a baking sheet lined with parchment to cool and harden. Once cooled cut polenta into small squares or triangles. Top each with about a half teaspoon of pepper jam, then cut a piece of ham to fit and top with a pinch or two of grated cheese. Refrigerate until ready to bake. Can be made the day or morning before. Heat in an oven set to 375 until cheese is melted and beginning to brown.
These drinks are perfect for this Saturday’s celebration of romance and all things pink and red.
Fizzy Lifting Drink
Chocolate Raspberry Creamsicle
It needs some sort of feminine garnish
The French Martini
Raspberry Cheesecake Martini
Crock pot not suggested
Slow cooked venison shoulder is substituted with amazing success in this classic stew. If no venison is available then the standard beef roast can be used.
Use a young full bodied wine like a cotes du rhone or chianti.
- 4-5 lb venison shoulder silver skin removed and meat cut into large bite sized cubes
- 1/3 lb bacon cut into 1″ matchsticks
- 1 onion cut in half and sliced paper thin
- 1 large carrot sliced
- 1 lb sliced cremini mushrooms
- 3 cloves garlic smashed and roughly chopped
- 1/8 cup dried porcini soaked in 1 cup boiling water
- 2 tbsp flour
- 2 tbsp tomato paste
- 3 cups red wine
- Beef stock
- Bay leaf
- 3 tbsp butter
Preheat oven to 450 degrees. Squeeze all liquid from dried mushrooms and chop into small dice. In a large stock pot or oven safe casserole fry bacon over medium heat until crisp. Remove cooked bacon to a plate and brown venison in hot fat. Remove venison to another plate and saute onion and carrot in fat until golden and soft. Drain any remaining grease and add bacon and venison back to pot. Season with salt and pepper and add flour. Stir quickly and place in oven uncovered for 4 minutes. Stir again and leave in oven 4 minutes more. Remove from oven and turn temperature to 325 degrees. On stove top add porcini soaking liquid, porcini, garlic, tomato paste, wine, bay leaf and enough beef stock to cover meat. Bring to a simmer and then cover and place in oven. Braise for 2 1/2-3 hours stirring occasionally and adjusting heat to keep a low simmer. Meanwhile brown sliced mushrooms in butter until golden and all liquid is absorbed. Set aside. Remove meat from oven and strain liquid into a sauce pan. Wipe out pot and return meat and vegetables along with mushrooms. Bring gravy to a boil and reduce to 2 cups. Pour gravy back into meat mixture and simmer for 2-3 minutes. Serve immediately.
We hope you all have a fantastic Valentine’s Day. Here’s a meal that’s rich, but not too heavy. Add a salad or an appetizer if you wish, but save room for dessert and more bubbly.
Duck season is over
On the side….
Twice-Baked Sweet Potato
Trust me there is cheese inside
This is not a drink post