Red Hot Cinnamon Infused Whiskey

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If you like fireball this is even better.  I found this recipe published by Matt Allyn and have made it a few times. This is a nice fall whiskey for sipping round the fire pit while the leaves turn colors.

I have made the mistake of letting it infuse for too long and the cinnamon will over power the flavor.  I suggest trying a sip after four days and check the flavor until you find it just right. Another treat we enjoy is a hot apple cider with some cinnamon whiskey.

enjoy

Gazpacho

gazpacho_2_MG_2274My favorite thing about Gazpacho soup is you can really put whatever vegetables you want and blend it up.  A trip to the garden or farmers market and pick up the ingredients. I use this recipe as a rough guide for my chopping and blending.  I always add a jalopeno or some hot pepper into the blend. And usually whatever tomato juice, V8 or bloody mary mix I have in the refrigerator.  Of course the garnish is also fun, be as creative as you want.  Best served cold.

 

Cranberry Infused Gin

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I have not always been a gin fan, but since we toured a local distillery called Du Nord and learned the process I’ve taken an interest. There are several ways to make gin but in my layman interpretation it’s a infusion or as they call it compounding botanicals with the spirits. Sounds like stuff I like to do.  For christmas I received this pretty pink bottle of cranberry gin.  It was delicious and an instant favorite. The recipe is so simple and easy to make. It is now on a sip and repeat cycle at my home.

Instructions

  1. Sterilise your bottles by washing them in hot soapy water, rinsing and then placing in an oven on a low heat until completely dry.
  2. Allow to cool
  3. Add the Craisons and cover with the gin.
  4. Seal the bottle and leave to infuse. Shake the bottle up like once a day or so. Place the bottle in a dark cool location.
  5. After just a few days you will see the gin go from being perfectly clear to pink and then bright red!
  6. Let infuse for 14 days.
  7. Serve chilled on ice with sparkling water and a wedge of lime.
  8. enjoy

Rooster Feather recipe’s

BBQ_Saucehero2 BeerJelly_ BlueberryPoundCakefinal chocjamcupcakehero2 Ketchup_ 2 PinappleChutneyPiecesI worked on shooting the recipes for these amazing products called Rooster Feather.

http://www.roosterfeather.com

My friend in river falls makes these awesome jams, BBQ sauces, ketchup ect. We worked as a group to pull together the sets and styling. So much fun to work and sample these products. Once you try this BBQ sauce you will be looking at an empty bottle and trying to get more. You can follow him on Facebook and check out the web site to get more recipes.

food styling: Kati Standal

Here is the recipe fro the Asian BBQ sauce-

BAKED OR GRILLED SALMON

INGREDIENTS

  • 3 1/2 cups water
  • 1/2 cup kosher salt
  • 1/4 cup sugar
  • 2 tbs dried dill
  • 2 tbs soy sauce
  • 1 cup of ice cubes
  • 1 1/2 lbs salmon filet (about 1″ thick)

PREPARATION

Put water, salt, sugar, dill and soy sauce in a large bowl, stirring until salt and sugar dissolve. Pour salt mixture into large zip-loc bag. Add ice and salmon; seal. Put in the fridge for 2 hours. Flop the bag a couple times.

Oven: Preheat oven to 400 degrees. Cover baking sheet with aluminum foil. Take salmon out of the brine and put skin side down on baking sheet.  Bake for about 20 minutes. Brush the Rooster Sauce on salmon flesh side for about the last 2-5 minutes. The filet will be done when fat starts to bubble out. Let rest for 5 minutes before serving.

Grill: Get a full chimney of charcoal going. I you have a gas grill follow oven directions above. Cover half of the grill with aluminum foil. When the coals are ready, bank coals on one side of the grill. Place the grill rack with the aluminum foil on the opposite side of the grill for indirect grilling.  Take salmon out of the brine and put skin side down on aluminum foil side of the grill. Check after about 15 minutes. Depending on the heat of your grill this could take between 17 to 20 minutes. Brush the Rooster Sauce on salmon flesh side for about the last 2-5 minutes. The filet will be done when fat starts to bubble out. Let rest for 5 minutes before serving.

Grilled Brussel Sprouts

_MG_2114_MG_2106These Brussel Sprouts are crazy good. Growing up brussel sprouts on your plate were boiled and bland tossed with some butter. I would eat them but they were never a favorite.  Now we have fancy caramelized brussel sprouts with bacon on the menu.

My cousin had a party at her house where she served these grilled brussel sprouts.  I must have had three servings, I could not stop eating them. She shared her recipe with me, which I promptly lost, but I think I came up with a similar marinade.

Slice the Brussel Sprouts in half and marinade for at least four hours. The grilling works best if you have a vegie basket that cooks on the grill. I have a cast iron basket, pre-heat the basket on the grill so it’s nice and hot. Toss the brussel sprouts in the basket, hopefully the basket is hot enough to sear the vegies, toss around till done.

Marinade: 1/2 cup olive oil, 2 tablespoons mustard, 3 garlic cloves crushed, 2 tablespoons balsamic vinegar and a dash of sriracha sauce

 

 

Fried M&M’s

M&MheroM&MThis is a throw back to my teenage years. It’s as simple as gettting a bag of M&M’s and a skillet. On low heat fry up a single layer of M&M’s, it does not take long like 3 minutes. The outside stays hard and the inside is a soft chocolate that melts in your mouth. Come on kids give it a try.

 

 

Pumpkin Cake with Cream Cheese Frosting

_MG_1672 _MG_1682 _MG_1684This cake is quite dangerous, once you get a bite of the pumpkin spicy cream cheese goodness you will be looking for more.  I brought this to a birthday party and everyone gave it a thumbs up.  You will think you are eating a carrot cake, but it’s coconut shreds instead of carrot. This is a super moist delicious cake, that could make it to your Easter Brunch this year. 

ingredientspreparationrecipe from Epicurious

 

Pound Cake with Blueberry Jam

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recipe from culinary arts

Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar.  It is believed that the pound cake is a Northern European dish, that dates back to the early 1700s. And over the years recipes have changed and many styles of pound cakes can be found. This recipe is pretty traditional and reminds me of the classic recipe I grew up with.  The blueberry Jam is another story that I will hopefully be able to share with you soon. A friend of mine makes this Jam and will have it available.  The idea is the classic pound cake with creative toppings, pound cake is an open palette.