Monday, April 25, 2011

~maple brown sugar ham glaze recipe~

Maple Brown Sugar Ham Glaze

1/2 cup pure maple syrup
1/2 cup brown sugar
1/2 cup apple juice
1 heaping tablespoon Dijon mustard
A dash of cinnamon and ginger


Combine all ingredients and boil for a few minutes then glaze ham 15 minutes before it is finished cooking and with a little after you remove it from the oven.

Thursday, April 21, 2011

~orange mango creme brulee recipe~

Orange Mango Creme Brulee

1 orange zested
½ cup mango puree
2 1/2cups heavy cream
6 ounces of sugar
9 egg yolks
1 whole eggs
1/2 vanilla beans

*heat oven to 300degrees
*bring to a boil heavy cream, 1/2 amount of sugar and vanilla beans
*reduce heat and simmer 20 minutes
*whip eggs, egg yolks and remaining half of sugar
*temper the two mixtures and add zest and mango

*bake in ramekins, in water bath, in oven till set
*cool at room temperature and burn sugar on top to serve

Wednesday, April 20, 2011

~sierra nevada torpedo extra ipa ale beer~

four thumbs up!!!!

~sierra nevada pale ale beer~

three and a half thumbs up!!!.

~Goose Island Craft Beer Dinner Menu~

Goose Island Craft Beer Dinner

Passed 312 Urban Wheat Ale

Fleur Shrimp, Micro Lime Basil , Strawberry Chili Sauce
With Fleur Belgian Style Ale G.I.

Petit Arugula, Red Raspberries, Chèvre
Orange Avocado, Vanilla Poppy seed Vinaigrette
With Sofie Belgian Style Ale G.I.

Pepe Nero Grilled Flat Iron
Gruyere Torchio Bake, Green Apple, Red Ribbon Sorrel, Fig Demi
With Pepe Nero Belgian Style Ale G.I.

Ghost Chili Chocolate Ganache Crunch
Red Curry Raspberry, Citrus Coriander Blooms, Pere Jacques Bubbles
With Pere Jacques Belgian Style Ale G.I.

Camembert and Salame Calabrese
With Matilda Belgian Style Ale G.I.

Saturday, April 16, 2011

~fleur belgian style ale beer goose island~

four thumbs up!!!!

~pepe nero goose island belgian style ale beer~

five thumbs up!!!!!

~goose island matilda belgian style ale beer~

four thumbs up!!!!

~goose island sofie belgian style ale beer~

five thumbs up!!!!!

~fall harvest wine dinner menu~

Fall Harvest Wine Dinner

St. Francis Winery & Vineyards
2007 Zinfandel Old Vines Sonoma County

Five Spice Molasses Duck Breast
Truffle Sweet Potatoes, Frissee and Currant Jam
With Rosenblum Cellars 2007 Richard Sauret Zinfandel

Baby Arugula, Rabbit Confit, Black Berries, Persimmons
Vanilla ~ Cocoa Vinaigrette
With Ridge 2008 California Lytton Springs

Cider Spiced Cervena Venison
Apple Barley Risotto, Wild Mushrooms
Red Ribbon Sorrel, Caramel Date Jus
With Rosenblum Cellars
2008 Rockpile Road Zinfandel

Fall Spice Olive Oil Cake
Dark Chocolate Coppola Pillow, House Made Toffee
Francis Ford Coppola Director’s Cut 2008 Dry Creek Valley Zinfandel

Thursday, April 14, 2011

~312 urban wheat ale beer~goose island chicago~

four and a half thumbs up !!!!.

~pere jacques belgian style ale beer~goose island beer co.~

five thumbs up !!!!!

~hail to the chefs @ lake forest country club~

6th Annual "Hail to the Chefs" Fundraising Gala scheduled for Friday, May 20, 2011
Gala Event Previews Taste of Hudson Chefs at Glamorous Affair
Taste of Hudson's preview fundraising party, "Hail to the Chefs", which features many of the chefs who will participate in Taste of Hudson, is also being planned and will be held on Friday, May 20, 2011, from 7:00 – 11:00 p.m., according to event chairwoman Carrie Gynn. "We encourage everyone to save the date on their calendars for this event," held this year at a new location, beautiful Lake Forest Country Club in Hudson. "This year will mark the 6th Annual "Hail to the Chefs" and each year the event has grown in attendance. Moving the event to Lake Forest Country Club will allow us the opportunity to expand the event to meet the ever increasing demand." In becoming one of the "must attend" social fundraisers of the year, "Hail to the Chefs" offers attendees great food selections from numerous cooking stations, fine wines and crafted beers, dancing to the music of Fabulous Voices, an amazing silent auction and presentation of the annual "Children at Heart" award.

Wednesday, April 13, 2011

~artichoke crab and spinach dip recipe~

Artichoke Crab and Spinach Dip Recipe

10 ounce package frozen chopped spinach, thawed and drained
14 ounce can artichoke hearts, drained and chopped
10 ounce container Alfredo sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
8 ounce package cream cheese, softened
8 ounce lump crab meat
4 cloves garlic minced
Frank’s Red Hot to taste
Salt and Pepper to taste
Mix and place all ingredients in a pan.
Place in oven 350 degrees and heat till bubbling (165degrees)

~red wine vinaigrette recipe~

Red Wine Vinaigrette Recipe

1 Cup Red Wine Vinegar
¼ Cup Tap Water
1 Cup Olive Oil
2 Cup Vegetable Oil
1 tsp. Dry Basil
1 tsp. Dry Oregano
3 Tbls. Dijon Mustard
1 Tbls. Honey
4 Pcs. Peeled Garlic
1 Medium Shallot
Salt and Pepper To Taste

Add all ingredients except Oil to Blender.
Blend ingredients then slowly add Oil to emulsify.
Place in food safe container and keep refrigerated.

Thursday, April 7, 2011

~14 hands cabernet sauvignon 2008 wine~

~north coast brewing co. beer dinner menu~

~North Coast Brewing Co. Beer Dinner~

*Blue Star Wheat Beer*
Served @ Cocktail Time with Pass Hors d’ oeuvres

*Le Merle (Saison)*
Ahi Tuna Tartare
Cucumber Mango Noodles, Avocado Squash, Raspberry,
Farmer Jone’s Cilantro, Lotus, Orchid

*Scrimshaw Pilsner Beer*
Soft Shell Crab Salad
Water Pepper, Fire Roasted Tomatoes, Basil Tartar, Meyers Lemon Malt Vinaigrette

*Brother Thelonious Belgian Style Abbey Ale*
Ancho Rubbed BeefTenderloin
Country Ham Grits, Drunken Onion Frites,
Chili Pickled Okra, Popcorn Shoots, Red Eye Gravy

*Old Rasputin Imperial Russian Stout*
Served with a Chocolate Forest Mocha Crunch

~21st amendment monk's blood beer~

fourand a half thumbs up !!!!.

~goose island india pale ale beer~

four thumbs up !!!!

~thirsty dog raspberry ale beer~

four thumbsup !!!!