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Entry tags:
- food,
- i heart ny,
- kitchen,
- win
Tales from the Experimental Hurricane Kitchen
I should be sewing, but instead I am cooking. BECAUSE STARVING IN THE STREETS etc. And also avoidance behavior.
This endeavor was not hurricane-specific; I had intended to do it anyways, once I came across the recipe, and I felt moopy yesterday so applied booze & sugar. The base recipe wants you to use pumpkin ice cream, but notes you can use vanilla and some canned pumpkin. What I had was spiced caramel biscuit ice cream and a wee sugar pumpkin. Excelsior!
1. Cut your pumpkin in half, do the usual evisceration. Save the seeds because everyone yells at you to, even though you haven't a clue what you'll be doing with it.
2. Roast the pumpkin for, eh, some 40 minutes at 375.
3. Realize that there hadn't been much ice cream left to begin with, and even less when you put some on your baked apple last night. Scrape the remnants into the metal cup part of the cocktail shaker. It's maybe a light 1/4 cup, at best.
4. Inspiration! Dump in one of the TJ's Coffee Latte Ice Cream Bars with.
5. Glop in a big serving spoon worth of roast pumpkin flesh. Maybe 1/4 - 1/3 cup?
6. Add milk ynogh.
7. Add cinnamon and nutmeg.
8. Immersion-blend the snot out of it.
9. UNLEASH THE KRAKEN! A goodly glug of it. Blend some more.
10. Pour off into an irish-coffee mug, where it perfectly fits. You can splort a bit of whipped cream on the top if you choose, but you don't really need to.
OMG so very, very delicious. Now I have to figure out what to do with the rest of the pumpkin, mind you...
Last Xmas, when I was working on the Peanut Butter Bacon Brownies, Nicole mentioned that a friend of hers liked to make Bacon Bourbon Brownies and forwarded the link to me. This seemed like a good time to get off my butt and try that option. Now, the recipe-as-posted has several comments about it being too dry, insufficiently bacon-y, etc.; so I decided to start with my standard brownie recipe (which usually gets good acclaim) and modify accordingly.
1. Fry up ~8oz of TJ's Bacon Ends & Pieces. Pour off the grease into a measuring cup as it accumulates (only got about 1.5-2Tbsp worth).
2. Melt 1/2 cup of butter in a saucepan; add the bacon grease.
3. Melt in 4 oz. unsweetened chocolate.
4. Take pan off the heat; stir in 1/3 c. maple sugar and 1 c. white sugar.
5. Add two eggs in turn, stirring in well.
6. Add two egg yolks because you want egg whites for mixing drinks later; stir in well.
7. Stir in 1/4 cup bourbon.
8. Stir in 1 1/4 cup flour and get it well in (I add it a bit at a time to make sure no clumpies).
9. Chop up the bacon from before (remember the bacon?), about 1/2 cup worth, mostly the meaty bits, but some of the fatty bits. Put some of the fatty bits down for the new cat, who sniffs courteously but would rather have pettins.
10. Stir the bacon in.
11. Chop up 1/2 c. pecans. Stir THEM in.
12. Pour into a 9x9 greased baking dish. Bake at 350 for 35 min.
Results: Interesting. Neither the bacon nor the bourbon really comes through, but there is a richness in taste and a difference in consistency I chalk up to these adds. I think I would cook it for a little less long (this is already down from the 50 min. in the original recipe) and I might leave off a little butter equal in quantity to the bacon grease. If you really felt like you had your big girl pants on, you could candy the bacon first, too, but that's a lot like work.
Next I must find somewhat to do with a) the remaining roasted pumpkin, and b) the 3 lbs of praties. Don't say soup. I always make soup.
This endeavor was not hurricane-specific; I had intended to do it anyways, once I came across the recipe, and I felt moopy yesterday so applied booze & sugar. The base recipe wants you to use pumpkin ice cream, but notes you can use vanilla and some canned pumpkin. What I had was spiced caramel biscuit ice cream and a wee sugar pumpkin. Excelsior!
1. Cut your pumpkin in half, do the usual evisceration. Save the seeds because everyone yells at you to, even though you haven't a clue what you'll be doing with it.
2. Roast the pumpkin for, eh, some 40 minutes at 375.
3. Realize that there hadn't been much ice cream left to begin with, and even less when you put some on your baked apple last night. Scrape the remnants into the metal cup part of the cocktail shaker. It's maybe a light 1/4 cup, at best.
4. Inspiration! Dump in one of the TJ's Coffee Latte Ice Cream Bars with.
5. Glop in a big serving spoon worth of roast pumpkin flesh. Maybe 1/4 - 1/3 cup?
6. Add milk ynogh.
7. Add cinnamon and nutmeg.
8. Immersion-blend the snot out of it.
9. UNLEASH THE KRAKEN! A goodly glug of it. Blend some more.
10. Pour off into an irish-coffee mug, where it perfectly fits. You can splort a bit of whipped cream on the top if you choose, but you don't really need to.
OMG so very, very delicious. Now I have to figure out what to do with the rest of the pumpkin, mind you...
Last Xmas, when I was working on the Peanut Butter Bacon Brownies, Nicole mentioned that a friend of hers liked to make Bacon Bourbon Brownies and forwarded the link to me. This seemed like a good time to get off my butt and try that option. Now, the recipe-as-posted has several comments about it being too dry, insufficiently bacon-y, etc.; so I decided to start with my standard brownie recipe (which usually gets good acclaim) and modify accordingly.
1. Fry up ~8oz of TJ's Bacon Ends & Pieces. Pour off the grease into a measuring cup as it accumulates (only got about 1.5-2Tbsp worth).
2. Melt 1/2 cup of butter in a saucepan; add the bacon grease.
3. Melt in 4 oz. unsweetened chocolate.
4. Take pan off the heat; stir in 1/3 c. maple sugar and 1 c. white sugar.
5. Add two eggs in turn, stirring in well.
6. Add two egg yolks because you want egg whites for mixing drinks later; stir in well.
7. Stir in 1/4 cup bourbon.
8. Stir in 1 1/4 cup flour and get it well in (I add it a bit at a time to make sure no clumpies).
9. Chop up the bacon from before (remember the bacon?), about 1/2 cup worth, mostly the meaty bits, but some of the fatty bits. Put some of the fatty bits down for the new cat, who sniffs courteously but would rather have pettins.
10. Stir the bacon in.
11. Chop up 1/2 c. pecans. Stir THEM in.
12. Pour into a 9x9 greased baking dish. Bake at 350 for 35 min.
Results: Interesting. Neither the bacon nor the bourbon really comes through, but there is a richness in taste and a difference in consistency I chalk up to these adds. I think I would cook it for a little less long (this is already down from the 50 min. in the original recipe) and I might leave off a little butter equal in quantity to the bacon grease. If you really felt like you had your big girl pants on, you could candy the bacon first, too, but that's a lot like work.
Next I must find somewhat to do with a) the remaining roasted pumpkin, and b) the 3 lbs of praties. Don't say soup. I always make soup.