Pineapple Cashew Bourbon soup - oldie

2 Tablespoons butter
1 red onion, finely chopped
1 cup cashews, chopped
1 cup pineapple chunks, drained
2 garlic cloves, minced
4 gold potatoes, peeled and diced
2 cups strong vegetable broth
1 cup bourbon whiskey (I used Jim Beam Cherry bourbon)
5 fluid ounces half and half cream
1 Tablespoon cornstarch blended with 2 teaspoons water
1 teaspoon salt
2 teaspoon black pepper
1 Tablespoon chopped parsley for garnish

Melt butter in a skillet over medium-low heat. Add red onions and toss to coat. Gently saute onions until soft, about 3 minutes, stirring often. Add garlic and saute 2 additional minutes. Place onions and garlic in a blender or food processor along with cashews. Process until smooth. Pour cashew puree into a large, deep saucepan. Add pineapple, gold potatoes, vegetable broth, 1/2 cup bourbon, cream, salt, and pepper. Bring to a boil, reduce heat to medium, and simmer for 10 minutes until potatoes are tender.

Add 3/4 cup of burbon and 1 teaspoon of black pepper

Add cornstarch to the soup, stirring constantly, until thickened.

Almond Cranberry Salad

Almond Cranberry Salad

Mixed Spinach Greens
Shaved Parmesean slices
dried organic cranberry
1 pckg Honey roasted Almond halves
2 tbsp. Honey - Lemon Salad dressing

Mix and clean greens, add cranberries and parmesean mix well. Top with almonds and dressing lightly mix. Serve


HONEY - LEMON SALAD DRESSING
Cooks.com

1 egg
1 tsp. garlic, minced
1 tsp. shallots, minced
1 tsp. dry mustard
2 1/2 tbsp. honey
1/2 c. lemon juice
1 tsp. Worcestershire sauce
1/3 c. + 3 tbsp. salad oil
1/3 c. + 3 tbsp. olive oil

Combine mustard, pepper and salt. Whip egg. Add garlic, shallots and herbs. Slowly add 1/4 cup lemon juice, salad oil, olive oil and honey. Blend well and add last 1/4 cup lemon juice. Chill before serving.

February Tasting Details:


We rolled a 10 so next month will be whisk(e)y or whisk(e)y mixed drinks!  Food is African?
February 25th 7pm.

These are the dice we made. I took logos from various alcohol brands with numbers in them and used them as the sides of the dice. Here you can see the Bacardi 151 for the #5 and Wild Turkey 101 for the #1. I printed them on bristol board on a large format printer, cut them out, folded and glued them, then added a couple of coats of Sculpt or Coat for long term resilience. We also have a Roll Card that tells us what type of liquor we will be tasting. The dark dice indicates the darker version of that liquor if we choose to designate further, ex: red wine vs white wine. The first roll of these dice decided the January tasting: white wine from the Eastern Hemisphere.

Team N served Palo's Sweet Pizza, a popular dish served in Disney Cruise Line's Palo Restaurant for brunch. We paired it with Zen Green Tea Liqueur.

Oreo & PB mini pies

Kenny & I borrowed the recipe from ModCloth to make our Oreo & Peanut Butter mini pies. We paired our pies with a Rusty Nail (1 part Scotch/1 part Drambuie).

Oreo PB Mini Pies
2 refrigerated pie crusts
36 Oreo cookies (1 package)
28-ounce container of creamy peanut butter
2 tablespoons melted butter
2 tablespoons granulated sugar

1. Preheat oven to 350°F. Spray muffin tin with non-stick cooking spray. Bring pie crusts to room temperature before unrolling.
2. Unroll pie crusts & use the lid of your peanut butter container as a cookie cutter. Cut out as many 4-inch rounds as possible from your pie crust.
3. Press cut dough into each muffin pan.
4. Spread about a teaspoon of peanut butter over each Oreo cookie. When all cookies are covered, double stack your Oreos to an Oreo-PB-Oreo-PB ratio, and place each stack into a pie crust.
5. Any remaining dough is cut into 1/4-inch strips to prepare lattice tops.
6. Brush melted butter and generously sprinkle sugar over the latticed tops
7. Bake for 22-26 minutes, until golden brown. Let them cool before removing from pan.