12 Drinks of Christmas Day #11 Liquor Makes for the Food of Gods.. at least Good Tasting Food!
It’s definitely a great time to be cooking– as it’s the weekend and the end of the holidays. Now that you have those different spirits and liqueurs around, you need to get creative in the kitchen.
Here are some interesting recipes that you might want to try.
Delicious Sauteed Apples with An Espresso Vodka Caramel Sauce –
Makes 8 servings.
6 ripe but firm golden delicious apples, cored and quartered
1 cup powdered sugar
1 cup granulated sugar
1 cup heavy whipping cream
8 tablespoons unsalted butter
½ cup Van Gogh Double Espresso Vodka
2 tablespoons butter
vanilla ice cream
garnish sprigs of mint (optional)
Place the sugar in a medium sized pan and place over medium heat, let it caramelize. You will see it liquefy, and when it turns a dark golden color, add the Van Gogh Double Espresso Vodka (carefully) and cream, then reduce heat. Stir in butter. Let the butter melt, and remove from heat.
Melt 2 tablespoons of butter in saute or frying pan. Shower the apples with powdered sugar and place them the pan (it should be a medium heat). Cover pan and sauté for about 10 minutes or until tender. I normally just turn them once, halfway through the cooking time.
To serve, place a scoop of vanilla ice cream in a bowl, and top with grilled apples. For the finale, drizzle espresso caramel sauce over apples. Garnish with mint, if desired.
If expresso isn’t a flavor you like, try chocolate or even caramel and add this to a really good chocolate or caramel sauce. Or go with a lemon sauce and add citrus vodka to it or something like Grand Marnier to it to kick it up a notch.
Dutch Chocolate Creme Anglaise
3 large egg yolks
1½ tablespoons sugar
1 cup Half-And-Half
1 tablespoon Van Gogh Dutch Chocolate Vodka
In a medium-size bowl, beat yolks and sugar together until the mixture lightens in color and leaves a stream as you mix. Scald Half-And-Half, then add it in a stream to the mixture, stirring constantly. Transfer the custard into a saucepan, and cook it over moderately low heat. Keep stirring until custard thickens (please don’t let custard boil; it will split). Remove pan from stove and add Van Gogh Dutch Chocolate Vodka. Strain the sauce through a fine sieve into a bowl. Place bowl over ice to help it cool, stirring occasionally. Cover and chill until needed.
This is awesome and would be killer made with some additional flavoring with a bit of Cruzan Pineapple Rum, Vanilla Rum or the Rum Cream to create a bit more dimension. The mix of Dutch Chocolate and the Rum Cream would be lush!
Double Espresso Vodka Caramel Sauce with Grilled Fruit Kabobs
1 cup Granulated Sugar
1 cup Heavy Whipping Cream
8 tablespoon Unsalted Butter
1/2 cup Van Gogh Double Espresso Vodka
2 whole Bananas
2 whole Peaches
12 whole Strawberries
1 cup Pineapple
1 tablespoon Ricotta Cheese
Courtesy Celebrity Chef Jon Ashton…
Double Espresso Caramel Sauce
Put sugar in medium size pan, place pan over medium heat to let sugar caramelize. Sugar will liquefy. When it turns a dark golden color, add Van Gogh Double Espresso Vodka (carefully) and cream, and then reduce heat. Stir in butter. Let butter melt, and remove from heat.
Pre-heat your grill or broiler. Thread fruit onto bamboo skewers. If you will be grilling or broiling your kabobs, first soak the skewers in water for 30 minutes or more to prevent them from burning. Spray kabobs with cooking spray and place on grill 2 inches above hot coals. Cook 4 minutes on each side, Do not over cook. Remove and serve immediately with ricotta cheese and espresso caramel sauce.
Another option would be to try Hennesy Cognac with a bit of the flavored rums that have been mentioned in previously and kick up the Expresso to a different flavor blend.
Stevie Wilson, LA-Story.com
$10 off $60 at Beauty.com!
If you want to feature content from LA-Story.com, please remember to linkback to the specific page & please email the link to firstname.lastname@example.org