Posts Tagged ‘Food Recipe’

To celebrate the Memorial Day long weekend, the folks at Bohemia beer, along with celebrity chef Rick Bayless, have come up with a trio of recipes featuring beer.

And no, I didn't get any salsa, guac mix or other products. Or beer. Not a drop of beer. More's the pity.

Tropical Bohemia Cocktail

Tropical Bohemia Cocktail

Makes 8 drinks.

Ingredients:
1/2 cup pure pomegranate juice
1/2 cup pureed fresh ripe or frozen mango chunks
1/4 cup pureed fresh ripe or frozen pineapple chunks
1/4 cup freshly squeezed lime juice
1/4 cup superfine sugar
3 to 4 bottles chilled Bohemia beer

1. Mix pomegranate juice, pineapple puree, mango puree, lime juice and sugar in a glass pitcher until sugar is dissolved. Refrigerate up to several hours.

2. Divide the juice mixture evenly between 8 large wine glasses. Top each glass with 4 to 6 ounces of beer and serve.

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Note: If the following has you hankering for a taste, see my May 10 post featuring 3 recipes from Booze Cakes (includes Top-Shelf Margarita Cheesecake, Strawberry Daiquiri Shortcakes and Chocolate Lava Cake).

I recently had a fantastic time reading through Booze Cakes: Confections Spiked with Spirits, Wine, and Beer, a recently released cookbook by Krystina Castella and Terry Lee Stone.

I recently had a short chat with Terry Lee Stone, one half of the writing team behind Booze Cakes.

Booze Cakes: Confections Spiked with Spirits, Wine, and Beer

KENNEDY: Why this book? Why desserts spiked with booze?

TERRY: It’s fun! Baking is fun. Drinking is fun. Combining the two is even better. But seriously, adding booze makes cakes taste amazing. It is a great alternative flavoring to plain old vanilla. Plus there are so many options – wine, beer, spirits, liqueurs – each providing a different flavor.

KENNEDY: What is your favourite recipe in the book?

TERRY: Ok, that’s kind of like picking your favorite child. However, my current favorite is the Brandy Apple Chai Cake which features fresh apples and a chai-spiced liqueur called Voyant. Then again, I’m also into the Black Jack Praline Cake that makes lovely use of a certain Tennessee whiskey and a crunchy pecan topping. I think that cake would be completely delicious with your favorite Canadian whisky also.

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We've had this wonderful excerpt of recipes ready to go for a while but haven't had time to get them posted. And considering that tomorrow is Mother's Day (or today, if you're reading this on Sunday), we couldn't think of a better time to share these delicious recipes and awesome photos with you.

They're all from a book called Booze Cakes: Confections Spiked with Spirits, Wine, and Beer by Krystina Castella and Terry Lee Stone. (Look for our interview with Terry Lee Stone later this week.)

Chocolate Lave Cake

Chocolate Lave Cake. OMG. That looks good.

Type of Cake: Tea Cakes
Servings: 6
Baking Time: 10 to 12 minutes
Booze Meter: Feeling It
Occasion: Special Occasions, Birthday, Romantic

Chocolate and a nip of port are surely one of life's little pleasures. These milk chocolate cakes are served fresh from the oven so that their port-flavored lava center is warm and gooey. Of course, you can use other spirits; just pair the chocolate with your personal favorite and enjoy!

Chocolate Lava Cakes
1-1/2 cups semisweet chocolate, chopped
5 tablespoons unsalted butter
3 eggs, separated
1/4 cup sugar, divided
2 teaspoons port wine
1 tablespoon cocoa powder

Finishing
1 pint vanilla ice cream
3 tablespoons confectioners’ sugar

Prepare
1. Preheat oven to 375°F. Grease and flour one large 6-cup muffin or cupcake pan or six (3/4- to 1-cup capacity) ramekins or custard cups.

Make
2. Microwave chocolate and butter 2 minutes, or until the butter is melted. Stir and heat again until chocolate is melted completely and both are combined. Stir in egg yolks, 2 tablespoons of the sugar, and port. Set aside to cool slightly.

3. In a bowl, combine the remaining sugar and cocoa. In a mixing bowl, beat egg whites until foamy. Gradually add about 2 tablespoons of the sugar and cocoa, beating until soft peaks form. Gently fold the chocolate and sugar-cocoa mixtures into the egg whites in three alternating additions.

4. Pour batter into the pan and bake 10 to 12 minutes. The edges will be firm, but the centers will be a bit liquid. Cool 3 minutes before serving.

Finish
5. Run a knife around the edges. Invert onto serving plates and top with ice cream or a dusting of confectioners’ sugar.

Variations

Chocolate Lava Cakes with Rum
For the cakes: Substitute dark rum for port.

Chocolate Lava Cakes with Spiked Whipped Cream
For the finishing: Instead of a side of ice cream, topcakes with spiked whipped cream.

Chocolate Lava Cakes with Whiskey
For the cakes: Substitute sour-mash whiskey for port.

Make-Ahead Chocolate Lava Cakes
For prepping the cakes: You can refrigerate the batter-filled pan, covered, up to 24 hours before baking. Extend the baking time by approximately 15 minutes.

Milk Chocolate Lava Cakes with Coffee Liqueur
For the cakes: Substitute milk chocolate for semisweet and coffee liqueur for port.

Strawberry Daiquiri Shortcakes

Strawberrry Daiquiri Shortcakes. I'm so hungry right now.

Type of Cake: Shortcakes
Servings: 8
Baking Time: 15 to 18 minutes
Booze Meter: Lightweight
Occasion: Brunch, BBQs and Picnics, Birthday

Frozen or straight up, the Daiquiri’s combination of fruit, sugar, and rum is completely refreshing. It’s one of those delicious cocktails that sneak up on you because the tangy sweet flavor masks the taste of alcohol. Daiquiris became popular in the 1940s, when they were made famous by the El Floridita bar in Havana, one of Ernest Hemingway’s favorite haunts. These tipsy little shortcakes are filled with Strawberry Mascarpone Fluff and garnished with fresh sliced strawberries or jewel-like candied strawberries.

Strawberry Shortcakes
1/2 cup (1 stick) unsalted butter
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/4 cup rum
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup strawberry yogurt
1 cup strawberries, chopped

Strawberry Mascarpone Fluff
1 (8-ounce) package mascarpone cheese
2/3 cup confectioners’ sugar
1 teaspoon rum
1 teaspoon strawberry jam
1 cup heavy cream

Garnish
8 fresh sliced strawberries or candied strawberries

Prepare
1. Preheat oven to 350°F. Grease and flour 8 cups in a 12-cup muffin pan.

Make
2. In a mixing bowl, beat butter and sugar 3 to 5 minutes, or until light and fluffy. Beat in eggs one at a time. Mix in vanilla and rum; then add flour and salt. Fold in yogurt and strawberries. Pour batter into prepared muffin cups and bake 15 to 18 minutes, or until golden brown around the edges.

3. For the fluff: In a mixing bowl, beat together cheese, sugar, rum, jam, and cream until smooth and fluffy.

Finish
4. Place cooled cakes on individual serving dishes or crumble them into cups. Top each with fluff and fresh sliced strawberries.

Variations

Banana Daiquiri Shortcakes
For the shortcakes: Use lemon-lime flavored rum or creme de banane, replace strawberry yogurt with banana yogurt, and replace fresh strawberries with sliced banana. For the fluff: Replace regular rum with lemon-lime flavored rum, omit jam, and replace strawberry with 2 tablespoons mashed banana.

Top-Shelf Margarita Cheesecake

Top-Shelf Margarita Cheesecake. Yummmm.

Type of Cake: 1-layer cake
Servings: About 10
Baking Time: 1 hour
Booze Meter: Feeling It
Occasion: Dinner Parties

If you ask a bartender for a “top-shelf Margarita,” he will give you a nod of respect and grab a bottle of excellent-quality tequila for a special cocktail made with triple sec and fresh lemon or lime juice. For our top-shelf cheesecake, we’ve replaced the traditional crushed pretzel or graham cracker crust with a savory cornmeal one worthy of this sweet, creamy, five-star dessert.

Cornmeal Crust
1/2 cup (1 stick) unsalted butter
1/4 cup sugar
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon coarse salt

Margarita Cheesecake
3 (8-ounce) packages cream cheese
1 cup sugar
4 eggs
1/4 cup fresh lime juice
2 tablespoons tequila
2 tablespoons triple sec
Zest of half a lime

Margarita Whipped Cream
1 cup heavy cream
1/2 cup confectioners’ sugar
1 tablespoon fresh lime juice
2 tablespoons high-quality tequila
2 tablespoons triple sec

Garnish
3 limes, sliced soaked in 1 cup simple syrup
Coarse salt, to taste

Simple Syrup
1 cup sugar
1 cup water

Bring 1 cup water and sugar to a boil in a small saucepan. Simmer, stirring until sugar dissolves, about 3 minutes. Remove from heat and allow to cool. Refrigerate in an airtight container. Simple syrup can be stored up to 1 month. Makes about 1-1/2 cup.

Prepare
1. Preheat oven to 350°F. Grease bottom and sides of a 9-inch spring-form pan.

Make
2. In a mixing bowl, cream butter and sugar 3 to 5 minutes, or until light and fluffy. Gradually add flour, cornmeal, and salt and mix to combine. Press the mixture into the bottom of the pan and bake 15 to 20 minutes, or until golden brown. Let cool.

3. For the cheesecake: In a mixing bowl, combine cream cheese and sugar and beat 4 to 5 minutes, or until smooth. Beat in eggs one at a time. Stir in lime juice, tequila, tripe sec, and lime zest.

4. Spread mixture into the cooled crust and bake 45 to 50 minutes. Remove from oven and let cool 1 hour. Transfer to refrigerator and chill at least 6 hours or overnight.

5. For the whipped cream: In a mixing bowl, combine cream, confectioners’ sugar, lime juice, tequila, and triple sec; starting on low speed and gradually increasing to high, beat until soft peaks form.

Finish
6. Let the cheesecake sit at room temperature for 30 minutes. Spread the Margarita cream on top. Drain the lime slices from the simple syrup. Sprinkle a pinch of course salt around the edge of the crust and top the cheesecake with limes.

Excerpted from Booze Cakes: Confections Spiked with Spirits, Wine, and Beer by Krystina Castella and Terry Lee Stone. Copyright © 2010 by Krystina Castella and Terry Lee Stone. Excerpted by permission of Quirk Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Happy Mother's Day, Ma

Caramel Apple Ice

Hispanic Heritage Month (Sept. 15 to Oct. 15) continues. Celebrity chef Rick Bayless and Bohemia Mexican beer have designed some easy-to-make recipes for everyone to enjoy. This week, they offer up a delicious frozen dessert.

Caramel Apple Ice

Makes 6-8 servings.

1 quart (32 ounces) best-quality apple cider, preferably form your local farmer’s market
1/4 cup evaporated cane juice or granulated sugar
1/4 cup freshly squeezed lime juice
2 tablespoons bottled Mexican cajeta or other bottled caramel sauce

1. Combine cider, sugar, lime juice and cajeta in a bowl. Whisk together until the sugar and cajeta dissolve (the cajeta may not dissolve all the way).

2. Pour the mixture into an 11- by 7-inch baking dish and place level in the freezer. Every 30 minutes, scrape the ice mixture with a fork, breaking up any lumps, until all the liquid is frozen into little shavings. This should take about 3 hours, then cover the container and freeze up to a week or so.

3. To serve, scrape with a fork into chilled bowls. Garnish with thinly sliced fresh apple.

More recipes from Hispanic Heritage Month:
Bohemia Sangrita & Tangy Green Guacamole
Pork and Apple Stuffed Chiles with Almond Cream Sauce
Tossed Green Salad with Red Chile Salsa Dressing

Make it Ontario Beef sent me four cool recipes created by Chef Nicole Young. They look delicious were apparently inspired by the ethnic cuisines of Toronto, one of the most culturally diverse cities in the world (and my hometown).

OK, I admit that I'm no chef, and roasting a tenderloin seems like a lot more effort then whipping up a couple of Dirty Gibsons and forgetting about Sunday dinner altogether. Still this recipe does sound tasty and reasonably doable. I'll have to give it a go and let you know how it turns out.

Roast Beef Tenderloin with Creamy Horseradish Sauce

Roast Beef Tenderloin with Creamy Horseradish Sauce

Ingredients:
3 lb (1.5 kg) (15 mL) Ontario beef tenderloin, trimmed and tied at regular intervals
1 tbsp (15 mL) olive oil
1 tsp (5 mL) each coarse salt and fresh cracked pepper

Sauce:
1 tbsp (15 mL) butter
1/2 cup (125 mL) minced shallots
1 tbsp (15 mL) grainy mustard
1 tbsp (15 mL) prepared hot horseradish
1/4 tsp (1 mL) each salt and fresh cracked pepper
1/2 cup (125 mL) beef broth
1 cup (250 mL) heavy cream
1 tbsp (15 mL) chopped fresh chives

Preparation:
Let beef remain at room temperature for one hour prior to cooking.

Rub with oil, salt and fresh cracked pepper. Heat a large heavy pan over high heat. Sear tenderloin on all sides just to brown, about 1 minute per side.

Arrange on a rack over a rimmed baking sheet or roasting pan. Transfer to a 325°F (160°C) oven and roast until meat thermometer registers 145°F (63°C) for medium rare, about 30 to 40 minutes. Transfer to a cutting board to rest for 15 minutes while making the sauce; internal temperature will go up 5°F (3°C) in this time.

In skillet, melt butter over medium-high heat. Cook shallots until tender and golden, about 8 minutes. Stir in mustard and horseradish, salt and pepper. Whisk in beef broth and any juices from roast and cook until reduced by half, about 3 minutes. Stir in cream and bring to boil, cook until it starts to thicken, about 5 minutes. Whisk in chives and serve immediately with sliced beef and preferred sides.

Makes 8 servings.

Chef’s tip: It is recommended to sear this lean cut of meat on the outside before slow roasting to retain the moisture. Be sure to completely rest the roast before slicing; this will keep the juices locked in and keep the meat tender.

PER SERVING: about 340 cal, 34 g pro, 22 g total fat (11 g sat fat), 3 g carb, 0 g fibre, 140 mg chol, 460 mg sodium. %RDI: iron 25%, calcium 2%, vit A 15%, vit C 2%.