tipsyculinaryqueen

Triple Sec French Toast

What's crunchy on the outside, soft in the middle, combined with orange, cinnamon, cream, maple, vanilla, AND topped off with caramel and a dash of powdered sugar? It's okay, reading doesn't cost a calorie...

Tipsy's Sunday morning special French toast is big, bold, and bursting with rich flavors! I like the egg rich taste of Challah bread or cinnamon raisin. But you can use any dense bread that you prefer. The orange really jumps out with each mouth-watering bite. You can adjust the ingredients to suit your taste. As long as you have milk and eggs, everything else just enhances the experience!

Triple Sec French Toast

Ingredients

4 - 1" slices of Challah Bread

zest of one orange

1 Tbsp. of Triple Sec orange liqueur

5 eggs

1/2 cup half and half cream

1 Tbsp. vanilla

1 tsp. maple flavoring

1 tsp. ground cinnamon

1 Tbsp. butter

Topping

1/2 cup maple syrup *See recipe below

3 Tbsp. caramel sauce

4 Tbsp. melted butter

4 tsp. powdered sugar

Directions

Lay Challah bread slices on baking sheet and toast for about five minutes until lightly browned. This gives your final toast a little extra crunch. While the bread is toasting zest one orange and pour liqueur over zest. Let marinate while you whisk together remaining ingredients, except for butter. Then add zest and liqueur to this mixture.

Melt butter in skillet over medium heat. Remove toast from oven and dip each slice into egg making sure to soak completely. The bread can tear once wet so be careful when removing it from liquid. Place in skillet and cook approximately 5 to 10 minutes on each side or until toast is browned and has a slightly crisp coating. 

While it's cooking, melt your butter, and heat the caramel and maple syrup in separate cups.

Place one or two slices on a plate and drizzle with butter, syrup, a sprinkle of powdered sugar, and a little stream of warm caramel.   

*  Homemade Maple Syrup

Ingredients

4 cups white sugar

1/2 cup light brown sugar

2 cups water

1 tsp. vanilla flavoring

1 tsp. maple flavoring

Directions

During World War II my grandmother made this syrup. Sugar was rationed and she had to use maple tablets because there was no maple flavoring.

Mix all ingredients together in a saucepan and bring to a boil. Remove from heat, cool, and refrigerate. The syrup will thicken as it sits and once refrigerated so make a day ahead if possible. It will taste great right away but will not be thick. Once you try this homemade recipe you won't want to go back to the store bought. It has so much more flavor!

If there's one type of liqueur I'd suggest keeping on hand, it's orange. It partners so well with many different types of foods, both savory and sweet. Two that I really like are Triple Sec and Grand Marnier.

Triple sec is inexpensive, light, and all citrusy. Grand Marnier is more expensive, although you can get Gran Gala which works fine. It has a heavier,warm the belly feel because of the cognac incorporated into it. 

Instead of mixing only water with that OJ concentrate try half water and half orange liqueur. Use for marinades on chicken or pork or when a recipe calls for orange extract.

It's all about experimenting and having a blast in the kitchen. What interesting techniques have you tried lately?

Pumpkin Beer Bread

Have you ever tried Pumpkin Beer? I know you're probably thinking ugghh...pumpkin in my beer? I did too until I tried one during a micro brew party at a friend's house and it really delivered with the autumn spices in the background of the beer. So I decided to lend a little fall to my beer bread and yep, seems it's also quite tasty to bake with! It's super simple. Anyone can enjoy a piping hot slice of fresh baked bread for breakfast, lunch, or dinner!

Pumpkin Beer Bread

Ingredients

3 C. self-rising flour

3 Tbsp. sugar

1 12 oz. bottle of Samuel Adams Octoberfest Seasonal Brew (you can use the beer of your choice) Room Temperature

2 to 3 Tbsp. butter, melted

Directions

Preheat oven to 350.

Combine flour and sugar in a large bowl. Gradually add beer, stirring just until moistened. Spoon into a greased and floured 9 x 5 inch loaf pan. Pour melted butter over top.

Bake for 55 to 60 minutes or until loaf tests done. Cool loaf in pan for 10 minutes. Remove from pan and cool completely on wire rack.

I used a Pampered Chef Stone loaf pan so mine cooked in 45 minutes. So adjust for your pan and oven.

Your house will smell like you've been rising yeast, kneading dough, and slaving away all day baking homemade bread when it really only took you 1 1/2 hours!

Bacon Basil Asiago Muffins

Imagine sharing moist, cheesy, bacon, filled homemade muffins with your family on Christmas morning that you didn't have to bake...You can give that to someone special on your gift list with this recipe! AND it's a 1 handed breakfast that won't slow down the exciting unveiling of Christmas morning!

Bacon Basil Asiago Muffins

Ingredients

2 1/2 C. Bisquick Baking Mix

1/2 stick cold butter

3/4 C. cold whole milk - I combined 1 % and half and half cream (all lowfat will change the texture of the biscuits)

1 heaping C. grated Asiago, Parmesan, and Romano cheese (buy the combo tub)

1/3 C. cooked crumbled bacon

2 Tbsp. fresh basil or 2 tsp. of dried

Directions

Preheat oven to 400 degrees. Spray muffin cups with cooking spray and smooth evenly over the surface with a paper towel. Set aside.

Slice butter into cubes. Combine Bisquick and butter using a pastry cutter or fork until the butter is in chucks about the size of peas. Add milk, cheese, bacon, and basil. Mix by hand just until combined. If you over mix the biscuits will be tough.

Divide dough evenly into the 12 muffin slots. Bake for approximately 12 minutes or until golden brown on top. I used nonstick bakeware. Different pans can produce different results and ovens vary so judge accordingly with cooking time.

Delicious with eggs, omelet, fresh fruit, or all by themselves so can you keep a hand free for passing out presents and unwrapping Santa's treasures!

What's for breakfast at your house on Christmas morning?

Tipsy's Homemade Eggnog And Puerto Rican Coquito

It's one of those sinful frothy potions you only indulge in once a year. So might as well make it the best it can be...Here's my grandfather's homemade eggnog recipe that I started drinking at our Christmas Eve Parties when I was...let's just say before I was technically of legal drinking age. Only a sip or two, then, but enough to get me hooked! 

Pop's Eggnog

Ingredients

6 eggs, separated

3/4 C sugar

2 1/2 qts. half and half cream

1 1/2 tsp vanilla

4 to 8 oz. of Seagram's 7 whiskey, or to taste

1 tsp. grated nutmeg

Directions

Beat egg yolks until thick and light colored. Add sugar and continue beating until well blended. Add milk, vanilla, whiskey, and sprinkle with nutmeg. Blend well.

Beat egg whites until they form stiff peaks. Fold into egg and milk mixture. Makes 12 cups. Pour into punch bowl and sprinkle with a tiny bit more nutmeg for garnish.

Can be kept refrigerated in a sealed container for 3 to 4 days.

A friend of mine from Puerto Rico shared this Puerto Rican Eggnog recipe at one of our holiday parties. It's pretty high octane rich with the coconut and sweetened condensed milks but quite tasty! Give it a try for something different.

Coquito - Puerto Rican Eggnog

Ingredients

1 C. coconut milk

1 C. sweetened condensed milk

1 C. evaporated milk

1 C white rum, or to taste

1 C water

3 cinnamon sticks

4 egg yolks, well beaten

ground cinnamon for garnish

Directions

Combine all of the milks and the rum in a blender or food processor. Set aside. Pour water in a saucepan. Add cinnamon sticks and bring to a boil. Cool to room temperature. Discard cinnamon sticks.

Add all ingredients except the ground cinnamon back into the blender or food processor. You'll probably need to mix this in batches. Pour into a punch bowl and sprinkle with cinnamon.

Can be kept refrigerated in a sealed container for 3 to 4 days.

What are you serving up in your punch bowl this season?

Peppery Cheese Wafers

These sharp, spicy little nuggets always took up a spot on our holiday table every Christmas Eve alongside the punch bowl full of my grandfather's homemade eggnog. I've kicked them up a bit with some red pepper flakes. If you have a cheese-a-holic on your gift list they'll love these. They're also a wonderful savory alternative to the deluge of seasonal sweets!   

Look for the eggnog in the next post....

Peppery Cheese Wafers

Ingredients

1/2 lb. sharp cheese, grated

1/2 tsp. salt

1/4 lb. butter

1 1/2 C. flour

1/2 tsp. red pepper flakes (you can leave these out or use less if you don't like spice)

Directions

Cream together cheese, butter, salt, and pepper with a hand mixer. Add flour. Dump onto a flat surface, divide the dough, and make into 4 log-shaped rolls about 1 inch in diameter. Wrap in wax paper, place in a ziplock bag, and chill in refrigerator for 2 to 3 hours or overnight so it can harden enough to cut.

Slice into thin wafers and bake at 350 for 8 to 10 minutes or until just slightly brown on top. Cool on the pan. Store in a plastic container. They can be made ahead and kept in the freezer for 2 to 3 months.

Need a personalized client appreciation gift? Line a decorative holiday can with tissue paper and fill with cheese wafers. Nothing says thank you like a homemade goodie that you took time to make yourself! 

What savory recipes do you enjoy making for the holiday season?

Pomtini Pecan Shortbread

Once I was introduced to the luminescent little pomegranate jewels I went to work in my culinary lab to see what edible treats could be created around this succulent fruit. The seeds can be sprinkled over salads or mixed in your holiday stuffing.

For this recipe I needed a smooth consistency, like a Pomtini cocktail, so I decided to experiment with the pure juice.

Pomtini Pecan Shortbread 

Ingredients For Shortbread                                

3/4 C. powdered sugar

1 1/4 C butter, room temperature

3 C. all-purpose flour

1/2 C. finely chopped pecans

1 tsp. ground ginger

1/2 C coarsely chopped pecans

Ingredients For Glaze

1 C. plus 1 Tbsp. powdered sugar

4 tsp. pure pomegranate juice (fresh or, I used Langers All Pomegranate 100% from concentrate with no added sugar)

3 tsp. vodka

1 1/2 tsp. fresh squeezed lime juice

1 tsp. lime zest

Directions For Shortbread

Preheat oven to 325. Combine 3/4 C powdered sugar and butter in a mixing bowl and beat until light and fluffy. Add flour, finely chopped pecans, and ginger. Mix well. Press dough into an ungreased 15x10x1 inch baking pan. It may seem like there's not enough dough to cover pan but keep pressing in evenly. Sprinkle with the coarsely chopped pecans. Press lightly into dough to secure them.

Bake for 18 to 25 minutes or until edges are light golden brown. Place pan on wire cooling rack. Immediately cut into 2 1/2 inch squares. They must be sliced while they are still soft and warm. Cut each square in half diagonally. Cool completely.  

Directions For Glaze

Combine all ingredients in a small bowl. It should be drizzling consistency. Remove cookies and place on wire racks. Be gentle with them. The texture of shortbread is more fragile than most cookies. Place waxed paper under each rack to catch the glaze drippings. Drizzle with glaze. Leave cookies on the racks until the glaze is set and dry. Store in plastic container. Can be frozen for up to 2 to 3 months. 

The pecans blend with the buttery pastry creating a rich maple flavor with a hint of sweet from the pomegranate glaze. I first tried the topping without the lime and felt it was missing something. Wow, the citrus bite of the juice and zest really brings it all together.

They make a great presentation as a holiday gift when you place them in a clear cellophane bag and secure with a bright ribbon. OR Just stack'm on a platter and watch as your party guests toast with their cocktail and dessert all at the same time!

There are many possibilities when it comes to adding ingredients to shortbread. What is your favorite combination?

Tipsy's First Pomegranate

Cleopatra used them to stain her lips red. Imagine ladies if you had to do this to paint that red lipstick on instead of just rolling a tube?  OR if you had to dissect the sweet juicy nectar in order to enjoy a Pomtini? The health benefits and taste of the jeweled ruby seeds are worth it though so here's how the operation works...

Step 1- Slice the end of the pomegranate off. Woo Hoo. You're rolling now...

Step 2 - Core it in four sections, along each of the firm veins. 

Step 3 -  Place down in cold water to help you peel the pom apart. You're almost there...

Step 4 - Peel skin away from each side.

Step 5 - Remove seeds from each section of honeycomb.  

Step 6 - Drain seeds.

Step 7 - Tasting time! You can eat the flesh and seeds. I did not realize this with my first pomegranate. So I nibbled the flesh off the seed and threw it away until I learned that you can put the seeds in stuffing and salads as well as a healthy snack! 

Why wouldn't you choose to indulge in a fruit that has the power to arm you against heart disease, stroke, the bad cholesterol, certain cancers, Alzheimer's, and inflammation. It's packed with vitamin A, C, E, and folic acid. It supports your immune system and helps us ward off the wrinkles for as long as possible!

"I don't have a PHD in nutrition or health but even if only part of the claims are accurate it's worth making pomegranates a part of your daily diet," Tipsy said, while sipping her Pomtini and munching on the sweet rewards of her labor! 

I'll be adding a couple of pom recipes like Pomegranate Pecan Shortbread so stay tuned!

Do you have a favorite Pom recipe?

Orange Molasses Pumpkin Bread

Pumpkin is one of those aromas that most of us only smell once a year between Thanksgiving and Christmas. Mixed with cinnamon and cloves, and in The Cocktail Chef's kitchen, Grand Marnier and you have a tasty Pumpkin Bread that your friends and family will look forward to year after year!

Too bad we do not have smell-a-screen computers because if we did you would have been able to inhale the spicy scent as the knife slid through the first moist slice! 

To further tantalize your senses here's a taste with orange liqueur flavored cream cheese.

Orange Molasses Pumpkin Bread 

Ingredients

3/4 C. butter (room temperature)                 

2 C. sugar                                                

4 eggs                                                     

2 Tbsp. molasses                                       

1/2 C. orange juice concentrate                   

1 C. Grand Marnier                                     

1/2 C. water

2 C. canned or cooked mashed pumpkin

3 1/3 C. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 1/4 tsp.salt

1 tsp. ground cinnamon

1 tsp. ground cloves

1 1/2 tsp. vanilla extract

1 C. chopped pecans

Directions

Combine orange juice concentrate, Grand Marnier, and water. Shake well and set aside. Beat butter on medium speed until light and fluffy. Gradually add sugar. Cream well together. Add eggs one at a time, beating after each addition. Add molasses, orange juice, and mashed pumpkin.

Preheat oven to 350 degrees.

Combine flour and next 5 ingredients. Add to butter and sugar mixture, mixing just until blended. Stir in vanilla extract and pecans.

Grease and flour 2-9x5 loaf pans. Distribute batter evenly between the two. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and allow to cool completely on a wire rack.

I lower the rack on my oven down from the center and cover with aluminum foil for the last 10 minutes to keep the top from browning too much. Ovens vary so just check for the center to be done.

Pumpkin bread makes a scrumptious addition to your Holiday spread, breakfast on Christmas morning, or afternoon snack with a cup of autumn spice java. Need a gift idea? Wrap it and arrange it in a basket with some packages of tea or coffee, and  cream cheese!

What's irresistible on your Holiday menu this year?

Dark Chocolate Cookies With White Chocolate Peppermint Schnapps Ganache

Any chocolate lovers out there? These soft, rich, creamy cookies sandwiched with velvety smooth white chocolate ganache will quench your craving for dark and white! And the Peppermint Schnapps adds that "Oh Yeah, can I have another, please!" They make a fantastic gift for the Holidays and a tasty addition to the dessert table at your office party or at dinner with family and friends. 

Ganache is the French term for a smooth mixture of heavy creme and chopped chocolate that may have been the accidental result of a chocolatier's apprentice spilling creme into the chocolate he was melting. The angry chef yelled at the apprentice and called him ganache, which means fool. What a scrumptious little snafu that Americans, French and many others around the world enjoy!

Dark Chocolate Cookies

Ingredients

1 1/4 C. butter softened (room temperature and use butter not margarine)

2 C. white sugar

2 eggs (room temperature)

2 tsp. pure vanilla extract

2 C. all purpose flour

3/4 C unsweetened cocoa powder

1 tsp. baking soda

1/2 tsp. salt

2 C. semisweet chocolate chips

Directions

Preheat oven to 350 degrees

In a large bowl, cream butter and sugar together until light and fluffy. Beat in the eggs one at a time. Mix in the vanilla. Sift together the dry ingredients and blend into the creamed mixture. Stir in the chocolate chips by hand.

Using a small cookie dough scoop (to ensure consistent size) drop dough onto ungreased cookie sheet. Bake 8 to 10 minutes. Ovens may vary and I find that different pans cook quicker than others. You may want to test a small batch first. These are chewy cookies so they will be soft. Cool slightly on the cookie sheet. Then remove to a wire rack to cool completely.

White Chocolate Peppermint Schnapps Ganache

Ingredients

16 oz. chopped good quality white chocolate (real chocolate does taste better)

6 oz heavy whipping creme

1 1/2 oz. Peppermint Schnapps (you can use Grand Marnier or a fruit liqueur if you prefer)

2 to 3 tsp. butter

Directions

Place chopped chocolate in a stainless steel bowl. Add cream to a saucepan and heat to boiling. DO NOT LEAVE UNATTENDED AS MILK WILL BURN EASILY! Immediately remove from heat and pour over white chocolate. Whisk continuously until totally melted. Add in butter 1 tsp. at a time until you have a smooth texture. Add schnapps and whisk in. Let mixture cool completely and thicken. Beat with an electric mixer to soft peaks, then beat for only a few strokes by hand with the whisk. (Do not over whisk or it can become grainy)

When cookies have completely cooled, take 1 cookie and spread a layer of ganache about 1/4" thick on the bottom of it and place another cookie flat side down on the ganache. Continue with the rest of the cookies.

If you have Ganache left over you can keep it up to 1 week in the refrigerator and 4 to 6 months in the freezer. Just thaw it out on the counter and it should retain it's creamy texture. It's also a great frosting for cakes and cupcakes. In the spirit of the season you could also roll the sides of the sandwich cookies in some peppermint candy crunchies.

What's your favorite Holiday cookie? That special yum...yum that you only indulge in once a year!

Virginia Style Shrimp Creole

Spicy, sweet, and succulent Shrimp Creole. Serve it over brown rice or whole grain pasta and you have a healthy go to meal for the family or a deliciously romantic candlelight dinner for two!

Virginia Style Shrimp Creole

Ingredients

2 to 3 Tbsp. olive oil

1 pound large shrimp, peeled and deveined

1/2 cup celery

1/2 cup green bell pepper

1/2 cup of onion

1 to 3 cayenne chili peppers (depending on how much spice you like. I tend to go hot.)

2 garlic cloves

1/4 cup white wine (Chardonnay)

1/2 cup chicken stock

1 Tbsp. of Worcestershire Sauce

1 Tbsp lemon juice

4 Tbsp. tomato paste

1-14 1/2 oz. can Italian style tomatoes

1-8 oz. can tomato sauce

1 tsp. sugar

1/4 to 1/2 tsp of salt and pepper to taste

8 - 10 fresh basil leaves (purple or green) OR 2 tsp dried basil

1 Tbsp fresh oregano OR 1 tsp. dried

5 cups whole grain or white pasta (you can also use rice.)

Directions

Heat olive oil in skillet over medium heat. Saute celery, peppers, and onion until tender. Add garlic. Cook 2 more minutes. Add wine and let it reduce down for about 7 minutes. Pour in chicken stock, Worcestershire sauce, and lemon juice. Cook about 7 minutes.

Add tomato paste, tomatoes, and sauce. You may need to turn heat up to medium high. Mix in sugar. Then salt and pepper. Let it heat up to bubbling for about five minutes, stirring occasionally. Stir in chopped or dried herbs. Bring heat back down to medium or medium low. You want it to bubble slightly but not boiling and popping out of the skillet. Let this cook for about 30 minutes so the flavor from the herbs can emerge into the sauce.

Add shrimp and cook until they turn pink and just start to curl at the edges. About 6 - 8 minutes, depending on size. Keep an eye on them so you do not overcook as they will be tough and rubbery.

Boil water in a large sauce pan for the pasta and cook according to box directions. This is wonderful with a garden salad, maybe a small slice of french or sourdough bread, if you want to splurge!

There are many variations to Shrimp Creole. This is just one that I've settled on and really love! You may prefer it more or less spicy but to me it isn't creole if it doesn't have some kick to it. You can use jalapenos or any hot pepper you want or even crushed red pepper flakes or dried cayenne. No matter how you mix it up this dish will be one you want try again and again!