Butterbeer

Maybe it's a generational thing.

Maybe it was something that people tried back in the good ol' days.  Then, it kind of faded into obscurity only to make a trendy comeback in recent years.

Or maybe, it's a cultural thing.  I can't say as I know of many American convenience stores that carry butterbeer.  But, I do know that all the fictional Brits of Harry Potter are fans.

Maybe butterbeer is fictional, too.  Maybe it was invented for the sake of the Harry Potter series, and readers have created recipes based on its description.

Whatever the history, I've seen a few recipes here and there offering up the "true" mixture that is Butterbeer, but I've been skeptical.  I mean, how do you really know if you're not J.K. Rowling?  If she wrote a cookbook complete with Butterbeer, I'd be convinced.

Until that happens, I'm forced to try a myriad of recipes until I find one that simply knocks my socks off.  Mine alone, perhaps, but whatever. The joy of reading is creating your own interpretation of the story, right?

So, it's only logical that I concoct my own Butterbeer... I think.



Butterbeer

2 Liter bottle Vanilla Cream Soda
1 cup sweetened condensed milk
1 tsp butter extract
1 tsp rum extract
1 cup whipped cream




In a slow cooker of water, cook a can of sweetened condensed milk for 6 hours.  When it's done, it should be thick and toffee-like.

Combine soda, milk and extracts together in a large serving pitcher.

After serving into individual cups, top with whipped cream.  Lightly mix the whipped cream into the top of the Butterbeer to form a foamy top.




Listening to:   No Doubt - Hella Good

Asian-Spiced Cranberry Sauce

Well, this is it.

The last of four easy and creative spins on cranberry sauce.  We've gone traditional.  We've gone south of the border with a spicy, salsa-like sauce.  We've even spun a Thanksgiving staple into something reminiscent of my favorite summer cocktail.

But this...

This is my favorite of all.

Ginger.  Curry.  Wine.

Wine??

Maybe I should have started with that.  Compared with the last two, which have included liquor, this wined-up version is completely different.  Right down to the color.  The flavor is intense and warm.

Not to mention, unlike any cranberry sauce you've ever tasted.





Asian-Spiced Cranberry Sauce
(adapted from Epicurious)

4 cups cranberries
1 cup sugar
1 cup red wine
1/4 cup crystallized ginger, minced
1 tsp curry powder
1/2 tsp chinese five spice powder


Combine wine and sugar in a saucepan over medium heat.  Stir until sugar dissolves completely.

Add cranberries, ginger, curry powder and five spice.

Cook 10-15 minutes.

Pour into serving dish and let cool.  Mixture will thicken considerably.



Listening to:   A-Ha - Take On Me

Mexican-Style Cranberry Sauce

And part three is here!

Are you sad there's only one recipe left after this?  Or, are you completely cranberried out?

I saw quite a few recipes online that featured lime juice and jalapenos in cranberry sauce.  But only Kevin from Closet Cooking made the genius decision to include a little tequila, making his cranberry sauce the obvious winner in my eyes.

Enjoy!

Mexican Cranberry Sauce

(adapted from Closet Cooking)

4 cups cranberries

3/4 cup sugar

1/2 cup limeade

1 tbsp diced jalapenos

1 oz.  tequila (optional)

1 tbsp fresh diced cilantro for garnish

Add the sugar, limeade, and jalapenos to a saucepan over medium heat.  Stir until sugar is completely dissolved.

Add tequila and cranberries and cook 10-15 minutes.

Pour into serving dish and let cool.  Mixture will thicken considerably.

Garnish with cilantro.

Listening to:  Bon Jovi - Livin' On A Prayer

Sex On The Beach Cranberry Sauce

Part Two of The Great Cranberry Sauce Experiment continues....


Sex On The Beach Cranberry Sauce

4 cups cranberries
3/4 cup sugar
1/2 cup orange juice
1/4 cup peach schnapps
1 oz.  vodka (optional)


Add the sugar, orange juice, and peach schnapps to a saucepan over medium heat.  Stir until sugar is completely dissolved.

Add vodka and cranberries and cook 10-15 minutes.

Pour into serving dish and let cool.  Mixture will thicken considerably.




Listening to:   MC Hammer - Can't Touch This

Cranberry Sauce

I'm really getting into the holiday cooking craze.

Like, more than any other year of my life.

I usually resign myself just to baking desserts because it's a tradition that I share with my grandmother.  After a couple of pies and cheesecakes, I'm usually done for the season.  This year, though, I can't seem to get enough.  Especially when it comes to foods other than dessert.  Appetizers, condiments and side dishes seem to be my favorites so far.

There's so much room for variation and creativity when it comes to a lot of these recipes.  I mean, how many ways do you know how to cook potatoes?  Like, a bajillion or so?  And, what about stuffing?  Recipes are popping up all over the place that utilize different breads, spices, meats and even fruit.

Cranberry sauce is something I've never attempted.  Truthfully, up until this year, I had never even eaten it.  That weird, gelatinous, aluminum can-shaped blob from my childhood had scarred me.  Even when my family started serving the real thing at festive functions, I couldn't be sold.  I decided I had to make it myself if I was ever going to truly trust it.

I started with a basic cranberry sauce recipe, and then decided to make some changes for a little extra boost of flavor and creativity.  So, this is part one of my four-part cranberry sauce extravaganza.

But, if you've got more suggestions, I'd love to hear them!




Cranberry Sauce

4 cups cranberries
1 cup white sugar
1 cup water


Combine sugar and water in a saucepan on medium heat.  Stir until the sugar has dissolved completely.

Add the cranberries and cook for 10-15 minutes.

Pour mixture into serving dish and let cool.  Mixture will thicken considerably.




Listening to:   Aretha Franklin - Respect

Ten Holiday Fudges

I've been making fudge all month.

Thus, you've heard remarkably less from me in recent days.

And you're going to hear just as little today.

Because, well... I am absolutely exhausted.

I've been up to my eyeballs in fudge and I can't even stomach the idea of talking about fudge.

Literally, can't stomach it.  A stomach ache will actually ensue.

Too. Much.  Food.

Ok, promise me one thing.  Actually, two things.

One, promise that you will make fudge.  It's actually fun in small increments.

And two, don't make all of these at once.  Like I did.

Too much.




Ten Holiday Fudges

Base:
2 cups sugar
1 stick butter
1/2 cup milk
1/2 tsp vanilla
Pinch of salt


1.  Apple Pie Fudge
1 cup applesauce
2 cups white chocolate chips
2 tsp Apple Pie Spice

2. Pumpkin Pie Fudge
1 cup pumpkin puree
2 cups white chocolate chips
2 tsp Pumpkin Pie Spice

3.  Batter Fudge
2 cups white chocolate chips
1/2 cup marshmallow fluff
1/3 cup boxed cake mix
Spinkles (optional)

4.  Penuche Fudge
Substitute 1 cup of white sugar with 1 cup brown sugar

5. Key Lime Pie Fudge
2 cups white chocolate chips
2 tsp key lime zest
1/3 cup key lime juice

6. Cookies & Cream Fudge
2 cups white chocolate chips
1 cup crushed Oreos
1/2 cup marshmallow fluff

7.  Christmas Buttercream Fudge
2 cups white chocolate chips
1/4 tsp Butter extract

8. Eggnog Fudge
Substitute 1/2 cup milk with 1/2 cup Eggnog
2 cups white chocolate chips
1/2 cup marshmallow fluff
1/4 tsp Rum extract

9. Bailey's Irish Cream Fudge
2 cups white chocolate chips
1 cup Bailey's Irish Cream
1/2 cup marshmallow fluff

10.  Creme Brulee Fudge
2 cups white chocolate chips
1/2 cup marshmallow fluff
Sprinkle white sugar on the top after fudge sets.  Use blow-torch to caramelize.



Grease a 8x8 pan.

Combine the sugar, milk, salt and butter in a sauce pan over medium heat.  Bring to a boil.  Use a candy thermometer to obtain a temperature of 235F, ensuring that the mixture reaches the soft-ball stage.

Add vanilla and remove from heat.

Add the rest of the flavor ingredients and stir until mixture is smooth.  Pour into pan and let cool.

Steak & Horseradish Scalloped Potatoes

Here's a challenge:

Make scalloped potatoes, a recipe that is apparently only acceptable in my household if it includes the addition of ham, and make it something that both the Hubbs and I can enjoy.  You know, since I don't eat ham and whatnot...

Yep.

This is the kind of kitchen dilemma that occurs far too frequently in my house.

And, when a holiday like Thanksgiving comes around, where food is critiqued more than any other day, making the perfect side dishes is critical to my ego.  The Hubbs doesn't want mashed potatoes. 

Apparently, he doesn't like them. 

Apparently, this is a factoid that I've been tuning out during our yearly holiday menu conversations.  

I've been making mashed potatoes for every holiday get-together, and not once did I notice his distaste for the mushy stuff.  Now, I have been informed that scalloped potatoes are the only acceptable potato-filled side dish, and that's only if it includes ham.

...

Is my frustration visible in print?

I mean, I love the guy, but come on!  Seriously??

Ok, I'm letting go.  I'm venting to you, my lovely internet friends, and then moving on with my life.

Starting with scalloped potatoes. 

My way,  Without ham.

Since steak and horseradish are kind of big deals in my house, I thought I'd give it a try here, too.  
Adding the beef added texture and meatiness without making me touch ham.  And, the horseradish offers up a nice kick to the creamy sauce.  This is definitely the kind of side dish I'd set down on the table during the holidays,  And, as fate would have it, the Hubbs thought it was spectacular, too.

I used a family recipe for the scalloped potatoes because, well, it's my favorite version and full of flavor all on its own.  If you're not a fan of beef and horseradish, eating this plain or with ham (ick...) is still equally soul-satisfying,

This dish will be making an appearance at my Thanksgiving... how about you??

Beef & Horseradish Scalloped Potatoes

1/2 lb. flank steak, cut into bite-sized pieces

1/2 white onion, diced

2 tbsp butter

2 tbsp flour

4 cups potato slices

1 cup milk

1 1/2 cups sharp cheddar cheese

1 tbsp prepared horseradish

1/4 tsp nutmeg

Salt & Pepper to taste

1/2 cup panko bread crumbs

Preheat oven 350F.

In a saute pan, cook onions over medium heat in 1 tbsp oil for 10 minutes.

Add the flank steak and cook an additional 5-6 minutes, turning the meat over halfway through.

In a pot, combine butter and flour to form a roux.  Add the milk and stir until thick.  Add the sharp cheddar, nutmeg, seasoning and horseradish and stir until smooth.

Set 1/2 of the sliced potatoes in the bottom of a greased casserole dish.  Top with 1/2 the steak and onion mixture.  Repeat with the second 1/2 of potatoes and steak.  Pour the cheese mixture slowly over the top, using a wooden spoon to disturb the potatoes and steak layers slightly, letting the cheese ooze into all the spaces.

Top with a sprinkling of bread crumbs.

Bake 50-55 minutes.

Listening to:  Justin Bieber & Nicki Minaj - Beauty And The Beat