Monthly Archives: July 2011

Poor Man’s Kirsch

In early July, at the urging of Steve the Weather Watcher, Mr. Radar bought some moonshine. We all drank some and regretted it the next morning. Since that time, the moonshine has been chilling out in our freezer.

I found it odd that the Kentucky moonshine is Georgia brand. Maybe I need to drive to West Virginia to get the Kentucky brand Kentucky moonshine.

At any rate, I decided to start messing around with it. A quart of sour cherries later, and it was this:

What can only be described as poor man’s kirsch or redneck kirsch. For Steve, we can call it Krogetto Kirsch.

Poor Man’s Kirsch

700 ml of grain alcohol

2-2  1/2 cups sour cherries, pitted

1/4 cup sugar

(1) Pit all the cherries and combine with the sugar in a mixing bowl. Allow to macerate for about an hour, or until the sugar is mostly dissolved.

(2) Drain off some of the juice. In a large mason jar (or a series of smaller jars), combine the cherries and the alcohol. Place in a dark, cool place for at least 3 days before tapping into it. The longer it sits, the more flavorful the liquor and the boozier the cherries.

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Life, Love and Cookies

I just came back from a jam-packed extra long weekend with family and friends. And now, its Tuesday and I feel like I’ve hit a brick wall. I worked for nearly two weeks straight to be able to attend my cousin Christopher’s wedding in Pennsylvania. Orders were coming in from all corners- Etsy, direct sale, and wholesale. I pushed and pushed and I’m so happy with the quality of the products, including these owl cookies for a baby shower.

Are there things I would change? Sure. But they did turn out pretty dang good. Below, wedding cake cookies for Chris and his lovely bride Catherine.

But now, after a weekend full of love and a fair amount of partying, I’m exhausted. This week is lighter on orders. I plan on mailing off a few Etsy orders, cooking up some granola bars and taking a nap. But I’ll probably work on more recipes and practice my piping skills instead.

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RIQ: Harry Potter Edition

In continued celebration of the man with the lightening scar, here are some amazing treats. I am in awe of these bloggers- these ideas are so creative! Some are straight out of the books, others are homages to the wizarding world. A slight word of caution: this post is heavy on the dessert, low in health food.

5. Cauldron Cakes

via the Pastry Affair

What did I tell you! Simply magical!! Click on over to the Pastry Affair to get the recipe and how to.  There is some seriously amazing goodie’s on Kristin’s blog- so don’t miss out!

4. Pasties

via Diamonds for Dessert

Diamonds for Dessert has recipes for both Cornish and Pumpkin pasties, a Hogwarts must. Talk about thorough! Check out some of her other Harry Potter inspired recipes!

3. Butterbeer Cupcakes

via Amy Bites

Buttery, butterscotchy cake with butterscotch buttercream? Count me in.  Click on over to Amy Bites.

2. Harry, Ron & Hermione Cookies

via Bake at 350

Get the whole tutorial and some other great ideas over at Bake at 350. (Did I mention that Bridget is pretty much my sugar cookie hero? LOVE her blog!)

1. Butterbeer

via Bakingdom

I’m with Darla on this one. I chose her recipe largely because it does not contain clarified butter. I LOVE butter and I felt weird about pouring it into my soda. So I went with Darla’s advice and used imitation butter flavoring. All things in moderation, and I think it really makes the difference here.

And if you still haven’t had enough, check out some of these great ideas over at the Leaky Cauldron, the official location of all Harry Potterdom. (Yes, I’m a member. I told you I was obsessed!)

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Aberforth’s Pumpkin Juice

I don’t need to tell you that Harry Potter and the Deathly  Hallows Part 2 comes to theaters this weekend. I’m a HUGE fan, and I’ve maybe dressed up as Hermione for Halloween once or twice.

Me as Hermione, Halloween 2009

And maybe, just maybe, I’ve forced Mr. Radar to go along with it.

Mr. Radar as Harry Potter. Not bad, right?

In celebration, I’ve whipped up a few recipes and have a complete Harry Potter Recipe Instant Queue for you tomorrow. I did quite a bit of research regarding the pumpkin juice. In the movies, the pumpkin juice has a translucent, bright orange appearance- almost like thick orange Kool Aid. But I wanted to use real pumpkin and use natural sweetener- pumpkin is healthy after all, and I think it should stay that way. I researched the Leaky Cauldron forums and searched Mugglenet, but nothing struck my fancy. I dedicate my interpretation to the Hog’s Head and its publican, the under appreciated Aberforth.

Aberforth’s Pumpkin Juice

1 cup pureed pumpkin (unsweetened!)

4 cups Apple Cider

2 teaspoons honey ( more or less to taste).

1/2-1 teaspoon Pumpkin Pie Spice (I make my own- I use a combination of Cinnamon, Ground Ginger, Nutmeg, and Allspice). You decide how much spice you like. I liked less, the apple cider has a distinct flavor, and I didn’t want to interfere.

1 cup Club Soda

Combine the pumpkin, apple cider, honey, and spices into a blender. Pulse 5-6 times, about 5 seconds each. (If you have a small blender like me, simply divide the recipe in half and then combine the two batches. It worked for me!) The blender combines all the ingredients and thin out the pumpkin, eliminating the need to strain.  Chill until ready to serve. Top with club soda- this makes the drink mildly fizzy and pleasant. Giver it a good stir, to prevent the pumpkin mixture from sinking to the bottom.

To me, the drink tastes distinctly like fall. I really like that. But, as it is July, check out Mugglenet’s version for Rosmerta, which has pineapple juice instead.

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Avocado Pudding

A couple months ago, I saw a post on the Kitchn for avocado pudding. I stared at the recipe, and wondered whether it was genius or scary. I eventually took the plunge, and now I’m obsessed with avocado for breakfast and dessert. I had to make some significant changes to Lizzie’s recipe for lots of reasons, mainly because I wanted a citrusy, refreshing flavor profile. I found the original recipe, with just milk and honey, to be a bit cloying. I also wanted to pack the avocados with Vitamin C to prevent the pudding from turning brown.

This recipe can easily be adapted for vegans, if they honey is swapped out for Agave Nectar or Brown Rice syrup.

Avocado Pudding

2 Avocados, ripe but not too mushy

2 Valencia Oranges (another juicing orange would work, too)

1/2 cup Light Coconut Milk*

2 Tablespoons Raw Honey

(1) Juice the Orange and keep the pulp. Comb through the pulp to make sure there are no seeds. Combine the juice and pulp with the honey and coconut milk.

(2) Scoop out the avocado flesh and place in a blender or food processor. Pulse 4 or 5 times to break up the avocado.

(3) Pour in the honey, coconut milk and orange juice mixture slowly, as you pulse the blender. Allow to blend for another 30 seconds, until the mixture is creamy and smooth.

Serve immediately or you can chill for an hour or so. The mixture can also be frozen to make Avocado Pudding pops.

*I use a product called SoDelicious Coconut Milk Drink, mostly because I cannot drink nut and soy milk due to allergies. If you prefer soy or almond or even regular milk, go for it.

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