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Liquor Recipes
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Drink Recipes
Ingredients
- 2 oz 360 vodka
- 1.5 oz melon liqueur
Directions
Shake with ice and strain into a martini glass and garnish with a lime wedge.
Ingredients
- 2 oz Vodka Organic (Square One)
- 1 oz Ice wine
- .5 oz Fresh Orange Juice
- 1 oz Simple Syrup
Directions
Use all organic ingredients, Mix all ingredients together and garnish with fresh grapes and an orange twist. Serve in a Birdbath Glass/Martini Glass.
Ingredients
- 1.25 oz 360 vodka
- .75 oz melon liqueur
- .5 oz peach purée (if you can’t get peach purée, substitute a top-quality daiquiri mix)
- 1 oz orange juice
- 1 oz pineapple juice
Directions
Shake all ingredients together with ice and strain into a chilled martini glass. Then drop a maraschino cherry in the bottom for the “planet”.
Ingredients
- Royal Gala Apples
- 1oz Honey
- 2oz Single Malt Whiskey
- 2oz soda water
Directions
Combine mashed Canadian Apples (Royal Gala Apples), Honey, Whiskey and soda water. Shake all ingredients together and serve in a rocks glass as a shooter or small sipper.
Ingredients
- 1.5 oz Square One Organic Vodka
- .25 oz Maker’s Mark bourbon
- .25 oz Aperol
- .25 oz organic fresh squeezed tangerine or mandarin juice
- Touch of organic agave nectar if needed
Directions
Shake all ingredients with ice, then strain into a chilled cocktail glass.
Ingredients
- 2 oz Iceberg Vodka
- 1 oz Ice wine
- .5 Fresh Lemon Juice
- .5 oz of Simple Syrup
Directions
Mix Vodka, Ice wine, 1Lemon Juice, Simple Syrup and garnish with fresh grapes and a lemon twist. Serve in a Highball glass and enjoy!
Ingredients
- 2 oz. 4 Copas Blanco Tequila
- 1.5 oz organic lime juice
- 1 oz 4 Copas organic agave nectar
- Splash of club soda
Directions
Shake all ingredients in a shaker with ice. Then strain into a double old-fashioned glass, fill with ice and garnish with a slice of lime.
(If you can’t find the 4 Copas brand agave nectar, try to find another organic brand, but you may want to dilute it half with water)
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Beer Recipes
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Cooking Recipes
Ingredients
- 2/3 cup Guinness Stout
- 2 tablespoons and 2 teaspoons full molasses
- 4 egg yolks
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup whole milk
- 1 cup heavy cream
Directions
In a small sauce pan, combine the Guinness and molasses. Place over medium high heat and bring to a boil and then immediately remove from heat.
In a large glass mixing bowl, combine the egg yolks with the white sugar and vanilla. Whisk together well. Next, stir in the milk and cream.
Slowly pour the beer into the milk mixture, combining thoroughly. Once combined, the milk mixture should have the same coloring as a crema on top of a shot of espresso.
Cover milk mixture and refrigerate for at least two hours, although overnight will allow the flavors to better intermingle.
Pour the mixture into your ice cream maker and follow the ice cream maker's instructions. Once complete, pour into a new glass or plastic bowl, cover and place in the freezer to further solidify.
Makes 1 pint
Ingredients
Crust
- 12 Oreo Cookies
- 1/2 cup melted stick unsalted butter
Filling
- 4- 8oz. pkgs. cream cheese, room temperature
- 1/4 cup brown sugar
- 2 Tablespoons all purpose flour
- 3 large eggs
- 1/8 cup Guinness Stout (the stout must be flat, open the night before to reduce carbonation).
- 2 Tablespoons Jameson’s Irish whiskey
- 1/2 cup Bailey's Original Irish Cream® liqueur
Directions - Crust
Coat the inside of a 9 inch diameter spring form pan. Finely grind Oreo cookies in processor. Add butter and blend until combined. Press crust mixture onto bottom and halfway up the sides of the spring form pan. Set aside in the refrigerator to set.
Directions - Crust
With a wire whisk, beat the Guinness, Jameson and sugar until well blended. In an electric stand mixer, blend the cream cheese and sugar mixture until smooth. Beat in flour and then add eggs one at a time, beating just until combined. Slowly add the Baileys and allow the mixture to blend at medium speed for a few more minutes to insure a smooth consistency. Pour filling into the Oreo crust. Let stand for 5 minutes, allowing any air bubbles to rise to the surface. Firmly holding the sides of the pan gently tap the cake on the counter to burst any bubbles. A toothpick will also work well to pop any surface bubbles. Bake for 10 minutes at 350 degrees and then lower heat to 250 degrees and bake for 45 more minutes. Run sharp knife around pan sides to loosen cake. Cool. Chill overnight.
Serve with a dollop of fresh whipped cream a drizzle of Baileys on each slice for an extra kick of flavor.
Ingredients
Cupcakes
- 1 cup Guinness
- 1 stick, plus 1 tbs unsalted butter
- ¾ cup unsweetened cocoa
- 2 cups dark brown sugar
- ¾ cup sour cream
- 2 eggs
- 1 tbs vanilla extract
- 2 cups flour
- 2½ tsp baking soda
Frosting
- 1 stick of unsalted butter, room temperature
- 3 cups confectioners’ sugar
- Bailey’s Irish Cream
- Jameson Irish Whiskey
Directions - Cupcakes
- Preheat the oven to 350; line a muffin tin with cupcake liners.
- Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter.
- Remove from heat, and whisk in the cocoa and sugar.
- In a bowl, whisk the sour cream and the eggs and vanilla, then add to the beer mixture.
- Sift together the flour and baking soda, and fold in the batter.
- Pour into muffin molds and bake or 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.
Directions - Frosting
- Put the stick of room-temperature butter in a large mixing bowl and bet at medium-to0high speed for a few minutes.
- Add a few short glugs of Bailey’s and a tiny bit of Jameson, and mix at low speed.
- Gradually spoon confectioners’ sugar into the bowl, mixing on low speed.
Drink Recipes
This is a favorite drink in the bars during St. Patrick’s Day. You pour a little bit of Irish cream into a shot glass and then top it off with an Irish whiskey. Then you drop the shot glass into a glass of Irish beer, boilermaker style, and down the drink as quickly as you can. You don’t want to wait too long or the cream will curdle inside of the concoction and that’s just not a pleasant way to spend your holiday.
Ingredients
- 1 oz. Carolans Irish Cream
- 1 oz. Amaretto
Directions
Shake or stir on the rocks.
Ingredients
- 2 oz. Patron Tequila
- 1/4 oz. Green Crème de Menthe
Directions
Shake. Serve straight up in a rimmed martini glass.
Ingredients
- 1 oz. Baileys Irish Cream
- 1 oz. J&B Scotch
Directions
Stir on the rocks.
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Liquor Recipes
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Cooking Recipes
Recipe by Susan Anderson
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pound chicken sausage, casings removed
- 1/2 cup roughly chopped onion
- 1 jalapeno, chopped
- 3 cloves garlic, finely chopped
- 1/2 cup roughly chopped green pepper
- 1 teaspoon Hungarian hot paprika
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper
- 1 (28-ounce) can whole tomatoes with basil
- 1/3 cup Karlsson’s Gold Vodka
- 1 cup heavy cream
- 1 pound rigatoni
- 1 cup grated Asiago cheese
- 3 tablespoons freshly chopped parsley leaves
Directions
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Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil. Add chicken sausage and brown, 3 to 4 minutes, breaking up large chunks with a wooden spoon. Add onions, jalapenos and garlic and saute until softened, about 5 minutes. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more.
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1.Generously salt the pasta water and add the rigatoni. Cook until al dente, about 12 minutes.
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Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes. Add vodka and cream and cook a few minutes more. Toss in cheese and chopped parsley. To serve, drain the pasta well and add to the sauce. Mix until pasta is nicely coated. Season with salt and pepper, to taste.
Recipe by Emeril Lagasse
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 1 medium honeydew Simple syrup (equal amounts of sugar and water simmered until sugar dissolves)
- 1/2 to 1 cup Karlsson’s Gold Vodka
- 4 cups rock or sea salt
- 1 container edible flowers
- 4 dozen raw oysters
- 4 ounces caviar
- 2 tablespoons finely chopped fresh parsley leaves
Directions
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In a small saucepan, over medium heat, combine the water and sugar. Bring to a boil and cook for 2 minutes. Remove from the heat and cool completely.
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Using a sharp knife, remove the outer skin of the melon. With a spoon, scrape out the seeds and discard. Dice the melon into small pieces. In the cup of a blender, combine the melon and simple syrup, to taste. Process until smooth.
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Add the vodka and process until smooth. Pour the mixture into nonreactive cake pan and freeze until firm. Remove from the freezer and allow to sit for a couple of minutes. Using a knife, scrape the melon mixture back and forth, spoon the mixture into a plastic container with a lid. The consistency of the mixture should be slushy. An electric ice cream machine can also be used. Cover and freeze until ready to use.
Recipe by Guy Fieri
Ingredients
- 1 cup vegetable juice (recommended: V-8)
- 1/2 cup Karlsson’s Gold Potato Vodka
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon hot sauce
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon crushed garlic
- 1 teaspoon onion powder
- 1 teaspoon celery seed
- 1 tablespoon prepared horseradish
- 4 tablespoons olive oil
- 1-pound flank steak
Directions
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Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.
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Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.
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Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.
Drink Recipes
Ingredients
- Karlsson’s Gold Potato Vodka
Directions
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Pour Karlsson’s Gold over ice
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Add two turns of Black Pepper
Ingredients
- 3 oz Karlsson’s Gold Vodka
- 1 oz Martini and Rossi Dry Vermouth
Directions
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Stir with ice until very, very cold.
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Strain into a chilled cocktail glass
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Garnish with three onion-stuffed olives & three twists of fresh black pepper
Ingredients
- 1/2 red chili without seeds
- 2/3 oz raspberry sugar
- 1 2/3 oz Karlsson’s Gold
Directions
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Muddle the chili.
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Shake all ingredients together,
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Strain and serve.
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Wine Recipes
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Cooking Recipes
by Sandra Lee
Ingredients
2 tablespoons unsalted butter
1 tablespoon crushed garlic
1/4 cup frozen chopped onions, thawed
2 boxes (8-ounces) frozen artichoke hearts, thawed
1 cup vegetable broth
1 cup Champagne or sparkling wine
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions
1. In a large pot over medium heat combine butter, garlic and onions and sweat for 5 minutes until onions are soft and translucent. Stir in artichoke hearts, vegetable broth and Champagne. Season with salt and pepper. Bring to simmer over medium heat and let simmer for 6 to 7 minutes.
2. To serve, laddle the hearts into a bowl.
by Robin Miller
Ingredients
4 medium red potatoes, unpeeled and quartered
4 peeled garlic cloves
1/2 cup sour cream
2 tablespoons freshly chopped parsley leaves
Salt and freshly ground black pepper
1 tablespoon olive oil
6 pork loin chops (about 5 ounces each)
1/4 cup chopped shallots
2 teaspoons dried thyme
1 teaspoon dried tarragon
1 cup dry Champagne
1 tablespoon all-purpose flour
1 cup milk
Directions
1. Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into milk and add to pan. Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens. Serve 4 pork chops with all of the sauce and mashed potatoes. Reserve remaining pork for rice.
by Emeril Lagasse
Ingredients
1 tablespoon butter
1/4 cup shallots, chopped
1 cup Champagne
1 teaspoon tarragon leavess
Salt and pepper
2 cups heavy cream
1/8 teaspoon saffron
4 large egg yolks, beaten
2 teaspoons sugar in the raw
Creme fraiche, for garnish
Directions
1. Preheat the oven to 275 degrees F.
2. Saute butter and shallots until soft. Add Champagne and simmer until reduced by half. Remove from heat and add tarragon. Steep for 5 minutes.
3. Meanwhile, in a medium saucepan, cook the cream with the salt and pepper over moderate heat until the surface begins to shimmer.
4. Whisking constantly, pour warm cream mixture into the beaten egg yolks. Add the Champagne mixture. And pour through a very fine sieve into 4 (4-ounce) creme brulee dishes.
5. Place the dishes into a shallow baking dish large to hold them without crowding. Place the dish on the middle rack oven. Carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes.
6. Bake for about 45 minutes, or until the custard is set in the center. Remove the custards to a wire rack to cool. Refrigerate for at least 1 hour, or until ready to use.
7. When ready to serve, preheat the broiler. Generously sprinkle the top of each chilled custard with an equal portion of the sugar in the raw, taking care to cover all of the custard, so that it gives an even finish.
Drink Recipes
by Bobby Flay
Ingredients
4 shots orange-flavored liqueur (recommended: Grand Marnier)
4 teaspoons honey
4 fresh strawberries, tops trimmed
1 bottle Champagne, well chilled
Special equipment: 4 chilled Champagne flutes
Directions
Add the orange-flavored liqueur, honey and strawberries to a food processor and process until smooth. Fill the chilled glasses halfway with the strawberry mixture and then fill the rest of the glass with Champagne.
by Rachel Ray
Ingredients
1/4 cup sugar, to rim glasses
1 pint peach sorbet
2 shots Triple Sec, Grand Marnier or Cointreau
Chilled champagne, to fill blender, 1/3 bottle
Raspberries and 4 springs mint, optional garnish
Directions
1. Place a shallow bowl of water along side a shallow bowl with 1/4 cup sugar in it. Dip 4 cocktail glasses in water, then sugar to rim glass.
2. Place 4 scoops peach sorbet in blender. Add 2 shots orange liqueur. Fill blender with Champagne to maximum fill line or up to 1-inch from top of blending pitcher. Place cover on blender tightly. Blend until smooth and pour into cocktail glasses, keeping an eye out not to wreck the pretty sugar rims. Garnish with a few raspberries and a sprig of mint and serve.
by Sandra Lee
Ingredients
1 part tangerine juice
1 part Champagne, or other sparkling wine of choice
Blueberries, for garnish
Directions
In a Champagne glass, pour in the tangerine juice and Champagne. Garnish with a few blueberries and serve.
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Beer Recipes
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Cooking Recipes
Ingredients
- 4 cups biscuit mix (recommended: Bisquick)
- 1/4 to 1/2 cup sugar
- 1 (12-ounce) can of beer
- 2 tablespoons butter, melted
Directions
- Preheat oven to 400 degrees.
- Mix all ingredients well, adjusting the sugar according to how sweet a biscuit you prefer. Pour into well-greased muffin tins. Bake for 15 to 20 minutes. Serve with honey butter.
Ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 4 cloves garlic, cracked away from skin and crushed
- 1 small onion, chopped
- 1 jalapeno, seeded and chopped
- A couple pinches salt
- 2 1/2 dozen mussels, scrubbed and beards removed
- 1/2 bottle dark Mexican beer, such as Modelo Negro or Dos Equis
- 1 (15-ounces) diced tomatoes
- 2 tablespoons chopped flat-leaf parsley or cilantro, your preference
Directions
1. In a deep skillet with a cover preheated over medium high heat, add oil, garlic, onion and jalapeno. Season with salt. Saute 2 minutes.
2. Arrange mussels in the pan. Pour in beer and tomatoes and shake the pan to combine. Cover pan and cook 3 minutes or until mussels open. Remove from heat and spoon sauce down into shells.
3. Garnish with parsley or cilantro. Serve immediately from the pan.
Ingredients
- 1 sack, 10 ounces, 2 1/2 cups shredded sharp Cheddar, available on dairy aisle
- 1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
- 1 rounded tablespoon all-purpose flour
- 1 cup German lager beer
- 2 tablespoons spicy brown mustard
- A few drops hot sauce
- A few drops Worcestershire sauce
For Serving:
- 1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
- 1 package mini party franks (recommended: Boars Head)
- 1 head cauliflower, separated into florets
- 1 small jar mini Gherkin pickles, drained
- 1 small jar pickled onions, available on vegetable aisle
- 1 small, round loaf rye, pumpernickel or sour dough bread, cubed
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Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.
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In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.
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In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.
Drink Recipes
Ingredients
- Ice cubes
- 1/2 cup tomato juice
- 1 dash Worcestershire sauce
- 1 dash hot sauce
- Splash olive juice
- 1 (12-ounce) bottle ale style beer
- Pimento stuffed olive, for garnish
Directions
In a frosted beer mug filled with ice, combine tomato juice, Worcestershire sauce, hot sauce and a splash of olive juice. Pour in cold beer. Garnish with olive.
Ingredients
- 1 lime, cut into 8 wedges
- 1/4 cup coarse salt
- 2 (12-ounce) bottles your favorite beer, chilled
- 1/2 cup frozen concentrate limeade, thawed
- 1/2 cup chilled tequila
- Ice cubes
Directions
Rub lime wedges around rims of 4 margarita glasses. Dip rims into salt to coat lightly. In a medium pitcher, combine beer, limeade, and tequila. Fill prepared glasses with ice, then with margarita mixture. Garnish with remaining lime wedges. Serve immediately.
Ingredients
- 1 pitcher filled with ice
- 1 (12-ounce) bottle lemon soda
- 1 (12-ounce) bottle lager beer
- Lemon slices, for garnish
Directions
In a large pitcher filled with ice pour the bottle of lemon soda and lager beer, and stir to combine. Serve in a chilled glass garnished with lemon slices.
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