Bald eagles, apple pies, football-it can’t get any more American than that. Unless we’re talking liquor. Did you know the official national spirit of the US is bourbon whiskey? We can all thank Kentucky for not only producing around 97% of the world’s supply, but for making this spirit a national symbol. In 1964, Congress dictated that bourbon was “distinctive” to the US. People took that to mean it was our national liquor; however, in 2007, a Kentucky senator realized the shocking mistake and pushed for a resolution to be passed and luckily succeeded. Today, bourbon drinkers enjoy their whiskey in many ways and during any occasion. From Manhattans to barbecue glazes, night caps to tailgating, bourbon is as celebrated as America herself.
MANHATTAN: Bourbon Whiskey 2 1/2 oz. Sweet Vermouth 3/4 oz. Biters Splash. Ice. Cherry. Combine bourbon, vermouth, bitters and ice in a mixing glass. Stir gently, don’t bruise the spirits or cloud the drink. Place the cherry in a chilled glass and strain the bourbon mixture over the cherry.
Information and Recipe taken from the ABC Liquor Store news letter.
Good Monday Morning Readers. Everyone drinking their dairy? I love the show The Kitchen on the Food Network. It is fun, has great tips and tricks, and wonderful recipes. I love a big tall glass of chocolate milk every now and then. Between meals sometimes. They showed me a “add in” that I had never done before. Make your fav tall glass of chocolate milk and if you like the taste of ginger add in 1 to 1 1/2 teaspoon of powered ginger. Talk about YUMMY! I love it! Plus ginger is very good for you. So next time you make your tall,cold glass of chocolate milk give it a flavor boost and spike it with ginger. You will be glad you did.
Good Morning Readers. Today I want to share a Wonderful Recipe. Turkey Roast Dip with Melted Gruyere. The recipe came from Kelsey Nixon from Kelsey’s Essentials. The only thing I did different was she made it in a slow cooker. I do not own one, so I slow roasted it in the oven. OMG! It was Great! Here is the recipe.
In a small bowl mix: 1/2 stick softened butter, 1 Tbsp. fresh thyme. 1 Tbsp. fresh parsley and S/P. I used a large rectangle baking dish. Lined with foil and sprayed for easy clean up.You will be using a Turkey Breast bone in skin on. Pat dry very well. Rub this butter mixture all over it and under the skin. To the baking dish add 1 chopped medium yellow onion, 1 cup chicken stock, 1/4 cup worchestershire sauce. On top of that place the turkey skin side up. Cover tightly with foil. I lined a cookie sheet with foil and placed under the baking dish to catch any drips that may happen while roasting. Didn’t want my oven to get dirty. Bake 325 for 1 1/2-2 hours until 170 degrees. Let rest 10 minutes before slicing. French Bagette, slice long ways, brush both sides with softened butter. Add sliced Gruyere to one side. Broil until toasted and melted. Place sliced turkey on sandwich. Have the juices- sauce on the side. Kelsey Nixon said it was like a french onion soup on the side and she was right. It was Wonderful! Dip the sandwich in and Eat. I have made a lot of whole birds for Thanksgiving but never has the Beast meat turned out this moist and tender. This was sooo GOOD! Last year I made a whole bird and all the trimmings. But this year I think I am going this way. I am going to make a couple breasts this way and maybe try a couple of turkey legs also, place them on the platter whole with all of the holiday sides to go along with. The Turkey breast before it’s sliced is beautiful enough to serve to guests on Thanksgiving. The butter melts into the meat but those fresh herbs stay on top and it looks lovely. And I can’t say enough about how tender and moist it was. No basting was required at all. With the foil over the top it did all of that on it’s own.Then the days after I can have the Roast Dip Sandwiches. The Gruyere Cheese is a must. It has a nice smokey flavor that goes very well with the turkey. Wednesday I will get it all ready. Thursday morning I can let it rest on the counter for about 30 minutes before the slow roast begins. And while the Parade is on in the morning, it can slow roast to a wonderful perfection! And fill the house with the Thanksgiving Aroma that I love. Thank you Kelsey for a Great recipe. I will be making this again and again.
This is a easy and fun dessert for halloween. I make it every year.
CANDY CORN PUDDINGS
1 box (4 serving size) instant pudding mix vanilla and one butterscotch. Make each one with directions on package. In clear glass of choice, ( can even serve in a martini glass) Add layer of vanilla pudding, layer of cool whip, layer of butterscotch pudding and top with cool whip. For Halloween, garnish with candy corn. The nice fall colors can take you thru Thanksgiving also. Can garnish with the candy corn pumpkin or a sprinkle of cinnamon or nutmeg. Very good. Light and creamy very festive. You can use fat free milk when making the pudding and fat free whip topping also if you want to cut some calories but not flavor. Enjoy!
Pat dry the bird.Season the bird.Insert ready to go.OUCH. ( also used a beer can chicken stand, and placed a small onion at top to keep steam in.Side view.Coals ready. RING OF FIRE.On goes the bird.Lid goes on. Takes a while. Fix a drink or two.Let rest.Time to eat. YUM!!!!!
To a large bowl add: 1/2 cup rice vinegar. 1 Tablespoon water. 3 Tablespoon soy sauce. 1 Tablespoon sugar. 3 teaspoons sesame oil. Whisk. Add 3 cucumbers. seeded. sliced into half moon shapes. Toss gently. Cover with plastic wrap and chill. Toss every so often.
After a while the cucumbers will take on a darker color from the marinade and that is what you want. When you give them a toss just keep bringing the bottom ones to the top so they all get a good soak in the marinade. Don’t slice too thin.
The original recipe came from: Valerie’s Home Cooking. You can get her recipe from her web site. I made a few adjustments for us. If you don’t have sesame oil, you will need to get it for this recipe. It has a unique flavor and you really should add it. It is a little on the high price side but a little goes a long way and it stores well in the pantry. Also less cost to get the regular cukes rather than the seedless. Just seed them yourself. I made the marinade ahead of time in a mason jar. Just give a good shake before adding to cukes.
This is a most flavorful most refreshing side dish. Make it in the morning and it will be ready to go for dinner. Great for those warmer months. Enjoy!