Celebrate the Iditarod Start with a Duck Fart!

Recipe:
Equal parts (1 shot each) Kahlua, Baileys and
Whiskey layered in a small clear glass.

Let it sit for a minute or 2 so the layers emerge.
Pick up glass, shout the name of the musher who
is currently in the chute.

Shoot contents with your head back.

Bring head back to an upright position. Shiver.

Repeat for next musher in the chute.

One of the joys of Thanksgiving - besides getting together with family and friends of course - is making Turkey Noodle Soup out of the turkey bones. With Thanksgiving right around the corner, I thought I’d post my simple recipe, complete with homemade egg noodles. Click here to see how the soup is made.

Our friend Marian made these adorable little penguin appetizers for a gathering and kindly shared the “how-to” with me. I’ve made them for several potlucks and they’re always a hit! They’re fun and easy to do click here to see how the penguins are made.

Fish:
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
6 (6 ounce) skinless halibut fillets (I used Hake and frozen)
1/2 tsp salt
1/2 tsp ground black pepper

Cooking spray
1. To prepare salsa, combine first 9 ingredients, toss gently, let stand 30 minutes before serving.
2. Prepare grill to medium-high heat.
3. To prepare fish, combine 2 tablespoons juice, oil, paprika, and 2 garlic cloves in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture, turn to coat. Cover and let stand 15 minutes.
4. Remove fish from marinade: discard marinade. Sprinkle fish evenly with 1/2 tsp salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa. Yield: 6 servings (serving size: 1 fillet and about 2/3 cup salsa). Enjoy

Mint Julep Trivia
• The Mint Julep has been the traditional beverage of Churchill Downs and the
Kentucky Derby for nearly a century.
• 120,000 Early Times Mint Juleps are served over the two-day period of
Kentucky Oaks and Kentucky Derby, using 1,000 pounds of freshly harvested
mint and 60,000 pounds of ice.

Combine all ingredients in a Collins glass, stir and garnish.

In a shaker, mix rum, passion fruit syrup, juices and sugar until sugar is dissolved.
Stir in grenadine, then add ice and shake. Half-fill a hurricane glass with ice and
strain drink into glass. Garnish with orange slice and cherry.

Laura made a spread to enjoy while watching Top Chef on Bravo last night…… [So pretty we had to take a photo]
(Smoked Salmon w/CC & dill, Potato Pancakes w/creme fraiche, veggies & deviled egg)

Ice cubes
3 ounces tequila
2 ounces freshly squeezed lime juice[]
1 ounce Simple Syrup[], recipe follows
1/2 to 1 teaspoon orange liqueur
1 tablespoon Lime-salt-sugar, recipe follows

Directions

Fill a cocktail shaker with ice. Add tequila, lime juice, and Simple Syrup. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Place Lime-salt-sugar on a plate. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved.

Simple Syrup:

1 cup sugar
1 cup water

Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.

Yield: about 1 1/2 cups

Lime-salt-sugar:

Zest of one lime
2 tablespoons kosher salt
2 tablespoons sugar

Blend together lime, salt and sugar in a small blender or mini food chopper.

Unsalted butter, at room temperature, for greasing the tart pans
For the CRUST:
1/4 cup chopped pecan pieces
1/4 cup shortbread cookie crumbs
1 tablespoon granulated sugar
1 tablespoon plus 2 teaspoons unsalted butter, melted
For the FILLING:
4 ounces cream cheese, at room temperature
1/4 cup firmly packed light brown sugar
1/4 cup canned pumpkin puree (not pumpkin pie filling)
1 teaspoon all-purpose flour
1/4 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
1 tablespoon plus 2 teaspoons well beaten egg or egg substitute
1 tablespoon pure maple syrup
1 tablespoon whipping (heavy) cream
For the SAUCE:
1/3 cup whipping (heavy) cream
1/4 cup pure maple syrup
Pecan halves, tasted for garnish
Pans required
Two 4 X 1 3/8 -inch tart pans with removable bottoms
1 baking sheet

Place the rack in the center of the oven and preheat the oven to 350 F. Lightly grease the tart pans and place them on the baking sheet for easier handling.

Make the crust– Place the pecans, cookie crumbs, sugar, and melted butter in a food processor and process until the pecans are minced and the crust is blended, about 10 seconds. Press the mixture firmly into the bottom of the prepared tart pans. Bake until the crusts are lightly browned, about 8 minutes. Remove the baking sheet from the oven, transfer the tart pans to a wire rack, and let them cool to room temperature. Keep the oven on.

Make the filling: Place the cream cheese and brown sugar in a medium size mixing bowl and beat with a hand held electric mixer on medium speed just until smooth, about 30 seconds. Add the pumpkin, flour, cinnamon, nutmeg, and salt, and beat just until blended, about 10 seconds. Reduce the mixer speed to low and beat in the egg, maple syrup, and cream just until the batter is smooth and blended, 10 to 15 seconds, taking care not to over beat. Pour the filling into the tar shells, dividing it evenly between them. Bake the cheesecake until they appear dry and have begun to brown, about 30-35 minutes.

Remove the baking sheet from the oven, transfer the tart pans to a wire rack, and let them cool completely. Cover and refrigerate the cheesecakes until well chilled, 2 hours to overnight.

Make the sauce: Pour the cream and maple syrup into a small saucepan and bring to a boil over medium-high heat. Reduce the heat and boil gently until the sauce reduces slightly and thickens, 3 to 5 minutes. Let the sauce cool completely.

To serve – Remove the cheesecakes from the tart pans and place them on serving plates. Drizzle the sauce over the cheesecakes and garnish with pecans. (The tarts and the sauce can be prepared up to 1 day in ahead; cover and refrigerate. Remove them from the refrigerator 1 hour before serving).

Note – The leftover pumpkin should be removed from the can and then it can be frozen for use later.
Nutrients per serving: calories 902, protein 9g, carbohydrates 85g, dietary fiber 3g, fat 61g (saturated fat 31g), cholesterol 157mg, sodium 407mg

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

4 tablespoons cake flour (that’s plain flour, not self-raising)
4 tablespoons sugar
2 tablespoons baking cocoa

1 egg
3 tablespoons milk
3 tablespoons oil

3 tablespoons chocolate chips(optional)
a small splash of vanilla essence

1 coffee mug

Add dry ingredients to mug, and mix well

Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla essence,
and mix again.

Put your mug in the microwave and cook for
3 minutes at 1000 watts.

The cake will rise over the top of the mug,
but don’t be alarmed! It will also crash back into
the cup when the oven turns off.

Allow to cool a little, and tip out onto a plate if desired.
I like to drop a scoop of Blue Bell Homemade Vanilla on top.

EAT! (this can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world?

Because now we are all only 5 minutes away from
chocolate cake at any time of the day or night!

Brew tea, and set aside to cool. Muddle blueberries and ice in a shaker, add tea and simple syrup, shake. Strain into an ice-filled glass and garnish.

Note: For an equally delicious variation, try substituting half a ripe peach for the blueberries.

Lavender Syrup
Dissolve one cup of water and one cup of sugar over med-high heat, turn off heat and stir in a quarter cup of dried lavender (or fresh if you have it). Let sit for 15 minutes, strain syrup into a jar and discard the lavender. Store in refrigerator for up to two weeks.

Ingredients
1 loaf (1 lb.) frozen white or whole-wheat bread dough, thawed
About 1 tablespoon olive oil
Toppings (choices follow)
Salt and pepper

Preparation
1. On a floured board, divide dough into 4 equal pieces; shape each into a ball. Roll out each ball into a 5- to 6-inch-wide round. Brush tops lightly with about half the olive oil. Place each round, oiled side down, on a 10- by 12-inch piece of foil (4 total). With your hands, flatten rounds to 1/8 inch thick and 7 to 8 inches wide. Lightly brush with remaining oil. Let stand, uncovered, at room temperature until slightly puffy, 15 to 25 minutes.
2. As dough stands, prepare barbecue for direct heat.

If using charcoal briquets, cover firegrate with a single, solid layer of ignited coals; let them burn down to desired heat. Set grill in place and measure heat.

If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners to desired heat. Set grill in place and measure heat.

3. When grill is medium (you can hold your hand at grill level only 4 to 5 seconds), lift 1 piece of foil and flip dough round over onto grill. Peel off and discard foil. Repeat to place remaining dough on grill, keeping rounds slightly apart. Cook until pizza crusts are golden brown on bottom, about 2 minutes.

4. With a wide spatula, transfer crusts to baking sheets, browned sides up. Cover crusts with topping choice and slide from baking sheet back onto grill. Cover barbecue with lid (open vents for charcoal), and cook until topping is hot and pizza bottoms are crisp and brown, 3 to 4 minutes. Remove from grill; add salt and pepper to taste.

Per pizza crust: 334 cal., 24% (81 cal.) from fat; 8.5 g protein; 9 g fat (1.8 g sat.); 54 g carbo (2.3 g fiber); 547 mg sodium; 5.7 mg chol.

Nectarine and Basil Toppings: For each pizza, thinly slice 1 small pitted firm-ripe nectarine (about 6 oz.) and mix with 1/2 teaspoon balsamic vinegar. Sprinkle pizza crust with 1/3 cup shredded jack cheese and 2 tablespoons finely shredded parmesan cheese. Lay nectarine over cheese. Top with 1 tablespoon pine nuts. When pizza is removed from grill, scatter with 2 tablespoons finely shredded fresh basil leaves.

Per pizza: 655 cal., 40% (261 cal.) from fat; 27 g protein; 29 g fat (11 g sat.); 75 g carbo (6.2 g fiber); 976 mg sodium; 55 mg chol.

Provençal Topping: For each pizza, spread 1/3 cup fresh chèvre (goat) cheese onto pizza crust; sprinkle with 1/4 teaspoon dried thyme. Lay 1/2 cup thinly sliced canned peeled red peppers on cheese and sprinkle with 2 tablespoons finely shredded parmesan cheese. When pizza is removed from grill, mound 1/2 cup salad mix on it.

Per pizza: 539 cal., 37% (198 cal.) from fat; 22 g protein; 22 g fat (11 g sat.); 63 g carbo (3.2 g fiber); 1,073 mg sodium; 36 mg chol.

Sausage-Gruyère Topping: For each pizza, sprinkle 1/3 cup shredded gruyère cheese and 2 tablespoons finely shredded parmesan cheese onto pizza crust. Lightly grate nutmeg over cheese. Thinly slice 1 cooked chicken-apple sausage (3 1/2 to 4 oz.) and lay meat on pizza crust.

Per pizza: 750 cal., 44% (333 cal.) from fat; 40 g protein; 37 g fat (15 g sat.); 62 g carbo (2.9 g fiber); 1,449 mg sodium; 69 mg chol.

Peking Duck Topping: For each pizza, spread 1 to 2 tablespoons hoisin sauce over pizza crust. Top with 1/2 cup shredded boned, skinned barbecued duck (from a Chinese market) or roast chicken and 2 tablespoons finely chopped green onion. When pizza is removed from grill, scatter with 2 tablespoons fresh cilantro leaves.

Per pizza: 548 cal., 28% (153 cal.) from fat; 25 g protein; 17 g fat (4.7 g sat.); 68 g carbo (2.7 g fiber); 1,068 mg sodium; 69 mg chol.

Margherita Topping: For each pizza, sprinkle 1/3 cup shredded mozzarella cheese over pizza crust. Top with 2 tablespoons finely shredded parmesan cheese and 1/2 cup chopped tomatoes. When pizza is removed from grill, scatter with small whole fresh basil leaves.

Per pizza: 517 cal., 37% (189 cal.) from fat; 22 g protein; 21 g fat (9.1 g sat.); 60 g carbo (3.9 g fiber); 922 mg sodium; 45 mg chol.

Yield
Makes 4 pizzas; 4 servings

Sunset, AUGUST 1998