Rum Runner

Ingredients

  • 2 tablespoons (1 ounce) fresh lime juice
  • 2 tablespoons (1 ounce) fresh orange juice
  • 2 tablespoons (1 ounce) unsweetened pineapple juice
  • 2 tablespoons (1 ounce) banana liqueur 2 tablespoons
  • (1 ounce) light rum
  • 2 tablespoons (1 ounce) dark rum
  • 1 tablespoon (1/2 ounce) Chambord
  • 1 tablespoon (1/2 ounce) Grenadine
  • Garnish: fruit skewer (pineapple, banana, orange, lime)

Directions

  1. Pour all ingredients into an ice-filled cocktail shaker, and shake vigorously. Strain into an ice-filled hurricane glass. Garnish, if desired.
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Nutter Butter Ice Cream

Ingredients

  • 2 cups of heavy cream
  • 1 cup of half and half
  • 3/4 cups of sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup of peanut butter creamy or smooth
  • 1 c. Nutter Butter Cookies coarsely chopped

Directions

  1. In a large mixing bowl combine, heavy cream, half and half, sugar and vanilla extract. Mix until well combined.
  2. Pour into ice cream maker and prepare according to according to directions.
  3. When ice cream is about half done add peanut butter by the spoonful.
  4. In the last few minutes mix in the cookies or add these at the end by hand.

3-Ingredient Brown-Butter Shortbread

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour, sifted
  • 1/4 teaspoon kosher salt

Directions

  1. Preheat oven to 300°F. Melt butter in a small skillet over medium heat and cook, stirring often, until milk solids begin to brown, about 6 minutes (do not burn). Strain through a fine-mesh sieve into a medium bowl. Chill until just firm, about 30 minutes.
  2. Using an electric mixer on medium-high speed, beat brown butter and powdered sugar in a large bowl until pale and creamy, about 2 minutes. Reduce speed to low and gradually beat in flour and salt, scraping down sides of bowl as needed, just to blend (do not overwork dough).
  3. Transfer dough to a sheet of parchment. Form dough into a rectangle. Place second sheet of parchment over dough. Roll out dough to a 8×6″ rectangle about 1/2″ thick.
  4. Remove top sheet of parchment. Transfer dough on parchment to a rimmed baking sheet. Using a fork, pierce dough all over, spacing 1″ apart. Bake shortbread, rotating halfway through, until golden brown and firm to the touch, 55–65 minutes.
  5. Cut shortbread lengthwise into 1″ strips on baking sheet while still warm. Cut each strip crosswise into thirds. Let cool completely.

Almond-Crusted Chops with Cider Sauce

Ingredients

  • 1/2 cup panko (Japanese) bread crumbs
  • 1/2 cup ground almonds
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt, divided
  • 2 large eggs, beaten
  • 4 boneless pork loin chops (3/4 inch thick and 4 ounces each)
  • 3 tablespoons olive oil
  • 1 cup apple cider or juice
  • 4 ounces cream cheese, cubed
  • 1 tablespoon honey, optional
  • Minced chives

Turkish-Style Sirloin with Roasted Garlic-Fig Sauce

Ingredients

  • 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (1-1/2 pounds)
  • 2 cloves garlic, minced
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon pepper
  • 1/3 cup dry red wine
  • 1 tablespoon olive oil
  • Salt and pepper
  • Chopped almonds and fresh mint (optional)
  • 1 cup uncooked bulgur wheat
  • 1-1/2 cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped salted roasted unblanched almonds
  • 1/2 cup dry red wine
  • 1/3 cup roasted garlic-onion jam
  • 1/3 cup thinly sliced dried figs, stems removed
  • 1/2 teaspoon pumpkin pie spice

Sesame-Peanut Bars

Ingredients

  • 1/4 stick of butter
  • 1 1/4 cups white and/or black sesame seeds
  • 3/4 cup unsweetened shredded coconut
  • 1/4 cup unsalted, roasted peanuts
  • 1/4 teaspoon kosher salt
  • 1/4 cup honey
  • 2 tablespoons creamy peanut butter
  • 1/4 teaspoon vanilla extract
Special equipment:
  • 8×8″ glass baking dish
  • parchment paper