White Russian


Basic Version
  • Over ice
  • 2 oz vodka
  • 1 oz kahlua
  • 1 oz heavy cream or 4 oz milk
  • Stir
Deep-Voiced Version
  • 1.5 oz vodka
  • 1.5 oz Leopold Bros french-press coffee liquor 
  • 1.5 oz toasted cream
  • Add to shaker w/ ice.  Shake 10 sec and double-strain into glass w/ ice.

Toasted Cream
  • 1 pint heavy cream, 1/4 t baking soda, whisked together
  • Sous Vide Version
    • Seal in sous vide / zip-loc bag.
    • Sous vide at 180 F for 24 hrs.
    • Strain to remove solids and refrigerate.
  • Pressure Cooker Version
    • Place in two 12 oz mason jars and screw on lids finger-tight.
    • Pressure cook at full for 2 hrs, allow to cool naturally.
Homemade Coffee Liquor
  • Add 1/4 c ground espresso beans to 1.25 c water in a mason jar.  Mix and refrigerate for 12 hrs, then filter out grounds.
  • Mix 1 c turbinado sugar in 1 c water in a saucepan and simmer to dissolve.
  • Combine sugar syrup and cold brew.
  • Add 1 t vanilla extract and 2 c dark rum.
  • Shake and refrigerate.

Comments

Post a Comment

Popular posts from this blog

Zucchini Lasagna

 Ingredients 2-3 large zucchini, sliced or thick zoodled 1 tbsp salt 1 lb ground beef, or 1/2 lv ground beef and 1/2 lb Italian sausage  1.5 tsp ground black pepper 1 small green bell pepper, diced 1 onion, diced 1 cup tomato paste 16 oz tomato sauce 1/4 cup red wine 2 tbsp fresh basil, chopped 1 tbsp fresh oregano, chopped 2 egg 25-30 oz ricotta cheese 4 tbsp fresh parsley, chopped 16 oz frozen, chopped spinach, thawed and drained 1/2 lb fresh mushrooms, sliced 12+ oz shredded mozzarella 3-5 oz grated parmesan Instructions Slice zucchini lengthwise into thin slices or zoodle. Sprinkle slices with salt and set aside to drain in colander or on paper towels for a few hours, or overnight in the fridge. Preheat oven to 325 F. Grease 9" x 13" baking pan. Brown ground beef with black pepper for 5 min. Add green pepper and onion and continue cooking until fully browned. Mix in tomato sauce, paste, wine, basil, and oregano. Add a little water if too thick. Boil, then simmer for ~2
Read more

Brussels sprouts with creamy mustard sauce

 Use a large pan such as a 12" skillet, and a saucier. 1 pound of Brussels sprouts, sliced with a 6mm blade  about 7 sandwich-thin slices of pancetta  1/2 cup heavy cream  1/4 cup (4T) stone ground Dijon mustard  salt and pepper  Saute the pancetta on medium-high (Duxtop 4.5) until crispy. Set aside, leaving the grease.  Add sliced sprouts to the pan with a dash of salt and pepper.  Cook for about 8 minutes on medium-high (Duxtop 5), stirring frequently, until they reach the preferred texture and are lightly seared. Melt a pat or two of extra butter into the pan if needed.  While cooking, heat the heavy cream to a simmer in a separate saucepan.  Remove from heat and stir in the mustard.  Crumble the pancetta into the sprouts, then stir in 2/3 of the sauce.  Transfer the mixture to a dish and top with the remainder of the sauce.
Read more

Mock Sweet Potato Casserole

https://www.wholesomeyum.com/recipes/pecan-roasted-better-than-sweet-potato-casserole-low-carb-paleo/  Ingredients Veg 4 cups butternut squash, peeled and cubed 1 medium head of cauliflower, chopped to florets 4 T unsalted butter 2 tsp cinnamon 1 tsp sea salt 1 tsp black pepper Topping 2 cups pecans (divide into 1.5 cup and 0.5 cup quantities) 1/4 cup monk fruit allulose blend (or "brown sugar" monk fruit allulose blend) 1 tsp cinnamon 1/8 tsp sea salt 2 T unsalted butter Casserole 2.5 T unsalted butter 2 T monk fruit allulose blend (or "brown sugar" monk fruit allulose blend) 2 tsp granulated splenda 1/2 tsp of pumpkin spice 1/4 tsp salt 3 T heavy cream Instructions Veg Roasting Preheat oven to 400° F.  Line baking sheet w/ lightly greased foil, or parchment. Toss cubed squash, cauliflower florets, 2 T melted butter, salt, cinnamon, and black pepper in a bowl. Arrange vegetables in a single layer on the baking sheets.  Roast for 30-35 min until soft and golden. Kee
Read more