Belly Up to the Bar With Bendy and Her Friendies!!! Button Pics & New Thread Started!

[Tink rules]

NOBODY PUTS BENDY IN A CORNER...

 

[travelmel]

Firstly,

WTH?


Nextly,

Tink135 (or something like that...)

I think I love you.


Finally,

Woo hoo to OT Food porn!!!


EDITINGLY,

I forgot to say (cause I was dizzy from opening windows to find this post) that I thought those preserves looked familiar... you are, again, eating some local (to me) foods!

http://www.dickinsonsfamily.com/about_us/history.asp

 

[whogirl'smom]

Whogirl'smom (and I'd love to know where your name came from), those dates sound unusual but good. Thanks for the recipe.

When dd was born it was a weird cold week in April, so we kept the little hospital hats on her even at home for a while. We decided she looked like a little Who from Dr. Suess so whogirl became her forever nickname!

We also call her Boo.

I wasn't sure about the dates at first, either, but all the flavors work reallly well together. Sweet, salty, sharp, creamy, mmmm!


Brenda, can you post the recipe for the Amaretto cream cheese sauce for fruit?

 

[D&R love Disney]

I'll belly up to the bar

This should be a fun thread Bendy. NYE menu looks fantastic. Is Dean & Deluca supplying the lobster mac?

This is the restaurant Rick and I tried Friday night. It's called Tastings Wine Bar and Bistro. It's at Patriot Place, the shopping center at Gillette Stadium where the NE Patriots play football. Here's the link http://www.tastingswinebarandbistro.com/food/index.php

It's like a tapas bar with bigger portions (and bigger cost)! We each had a wine flight - Chards of Class
Started with a cheese course - a very nice vermont cheddar served with some toast, walnuts, apples and some sort of red berry.
Next up was the romaine heart salad.
Then it was 3 meat courses.
The first and ABSOLUTELY the best was the rack of lamb. It was served very rare and incredibly tender.
Next up was the pinot braised short ribs less the shrooms. These also were incredibly tender.
Last was the marinated shoulder steak.

Of course we had to have dessert, it was the special which was a chilled chocolate dessert with a crumb crust and ganache top. The center had hazlenut in it. This was definetly

This place would be great with a group of friends, lots of fun food and drink I bet you and Jay would love it.

 

[ICNAnnie2]

A dear friend gave me a recipe many years ago that is one of my DH's favorites.......it's what's for dessert for NYE at our house (perfect with the Rosa Regale). Super easy, rich, creamy and chocolate, too!!!

AMARETTO CHEESECAKE WITH CHOCOLATE CRUST AND TOPPING​

Crust:
Crush plain chocolate wafer cookies to make 1 ½ cups crumbs.
Melt 1/3 cup butter
Combine and pat above into 9 or 10” pie plate

or..save time and make it simple by using a prepared chocolate graham crakcer crust


Filing:
2/3 cup sugar
12 ounces of cream cheese
2 large eggs
1/3 cup Amaretto

Mix well & pour into crust. Bake in a 300 degree oven for about 55 min. until center is nearly firm (sometimes takes a little more time depending on the oven). Cool completely.


Topping:
Melt a 4-oz. German Sweet Chocolate Bar
Mix with ¼ cup sour cream
Spread on top of cooled pie and chill.
Store in the refrigerator.



*Note: Topping may be garnished with shaved chocolate or cookie crumbs. Also can add a strawberry or 2 for garnish.

VERY RICH. Serve only very small pieces. Serves 16-18

 

[pperfectmom]

I'm in!!! I usually just lurk on Brenda's reviews but I'll try to contribute some here. I can't offer up much for New Year's Eve because, sadly, I have to work that night. But I will gladly drool over everyone else's offerings.

 

[MA pigletfan]

evil evil evil!!
Leave it to brenda to start what is probably going to be the most delicious and addicting thread EVER right before new years and my start of weight watchers..oh well...i am STILL IN!!!!!

 

[Tink rules]

Frozen Cranberry Margaritas

Frozen Cranberry Margaritas
Keep it cool and casual with a make-ahead beverage you tuck in the freezer.

Prep Time: 10 min
Total Time: 10 min
Makes: 15 servings (2/3 cup each)



1 can (11 1/2 ounces) frozen cranberry juice cocktail concentrate, thawed
2 cans (12 ounces each) lemon-lime soda pop
5 cups water
1 cup tequila
1/4 cup lime juice




1. In 3-quart plastic container, beat all ingredients with wire whisk or spoon until well blended.
2. Cover and freeze at least 24 hours until slushy. Serve in margarita or cocktail glasses.





Make the Most of This Recipe
Special Touch
Serve in colorful plastic beverage glasses. Attach large dots or stripe stickers (available at office supply stores) to the glasses, and let guests write their names on the stickers to identify their glasses.

Special Touch
For fun, rub the cut side of a lime or lemon on the rims of the glasses, then dip rims into shallow dish of coarse red sugar. Garnish with fresh cranberries on a beverage pick. If desired, thread sew-on gems, jewels or elegant beads (available at craft stores) onto thin silver wire, and wrap around stem of each glass.

And not like you needed it... but hey...it's only 85 calories... Yeah... like we'd drink only ONE!!!!


Nutrition Information:
1 Serving: Calories 85 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat ncg); Cholesterol 0mg; Sodium 10mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars ncg); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 22%; Calcium 0%; Iron 0% Exchanges: 1 1/2 Fruit; 0 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.

 

[shovan]

Brenda, Now you know I've bellied up to the bar quite often! (Thanks out to Kat for sending me here!) Great idea!

Don't know what we'll be eating but I know what I'll be drinking for New Year's Eve. DH gave me a bottle of Perrier Jouet for my b-day today! or as we like to call it Peirre Jeuwt (a la Bawb).

We'll be going out to dinner to Emeril's Delmonico tomorrow night, so hopefully I'll have some Emeril food porn for y'all later in the week.

Tink rules, That cranberry margaritas sounds very tasty! and since it's so low calorie, we have more than the usual one or two!

 

[TigerKat]

Brenda, Now you know I've bellied up to the bar quite often! (Thanks out to Kat for sending me here!) Great idea!

I knew you'd love it here!

 

[oybolshoi]

Hiya to old friends and new ones! I'm going to start trying to post links in the first post to some of these great recipes that have been posted since yesterday.

YUM!!!!

And TinkerBelle 325.... your Christmas Eve pictures were great!! Thank you for sharing them with us!!

 

[rentayenta]

oh crap. Are we only posting holiday menus?

 

[Tink rules]

Ohhh nooooo...

We eat ANYTIME!!!!

 

[oybolshoi]

oh crap. Are we only posting holiday menus?

No way babe! Since we're on the CB and I started this .... anything food or drink goes! Post away ... and keep it funny or I'll be disappointed in you.

 

[AmericangirlinFrance]

Frozen Cranberry Margaritas

Frozen Cranberry Margaritas
Keep it cool and casual with a make-ahead beverage you tuck in the freezer.

Prep Time: 10 min
Total Time: 10 min
Makes: 15 servings (2/3 cup each)



1 can (11 1/2 ounces) frozen cranberry juice cocktail concentrate, thawed
2 cans (12 ounces each) lemon-lime soda pop
5 cups water
1 cup tequila
1/4 cup lime juice




1. In 3-quart plastic container, beat all ingredients with wire whisk or spoon until well blended.
2. Cover and freeze at least 24 hours until slushy. Serve in margarita or cocktail glasses.





Make the Most of This Recipe
Special Touch
Serve in colorful plastic beverage glasses. Attach large dots or stripe stickers (available at office supply stores) to the glasses, and let guests write their names on the stickers to identify their glasses.

Special Touch
For fun, rub the cut side of a lime or lemon on the rims of the glasses, then dip rims into shallow dish of coarse red sugar. Garnish with fresh cranberries on a beverage pick. If desired, thread sew-on gems, jewels or elegant beads (available at craft stores) onto thin silver wire, and wrap around stem of each glass.

And not like you needed it... but hey...it's only 85 calories... Yeah... like we'd drink only ONE!!!!


Nutrition Information:
1 Serving: Calories 85 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat ncg); Cholesterol 0mg; Sodium 10mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars ncg); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 22%; Calcium 0%; Iron 0% Exchanges: 1 1/2 Fruit; 0 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.

I'm thinking I'm making this tomorrow so it's frozen for NYE! Think I'll add a little more tequila and a bit of triple sec, though

Foodie and drinkie lovers! I'm in, yay!

 

[Tink rules]

I could go for some extra tequila...

 

[rentayenta]

No way babe! Since we're on the CB and I started this .... anything food or drink goes! Post away ... and keep it funny or I'll be disappointed in you.

Phe-ew! I was scared that I trashed up your classy food porn thread with my meatballs.

 

[oybolshoi]

Lessee ... a couple of quick comments ...

Tiger Kat ... I don't have a recipe for the Crab Bennies ... I ordered them because I'm a lazy sack of crap and they sounded really good.

D&R LoveDisney ... thanks for the link to the restaurant you and Rick dined at. I'm just adding it to our ever-growing list of places we must eat before my stomach explodes or the economy collapses to the point where we all start trading shiny beads in exchange for goods and services.

Tatiana ... I concede your point about putting this thread in a different place, but I'm hoping that people will want to do more than just exchange recipes (although I have no problem with that at all). I think we needed a place where we could pretty much talk about whatever the heck we wanted to (books, upcoming trips, my latest chronic affliction - haha - history, booze, food ... etc.) after being told that we were too far off-topic to keep the first review thread open any longer.

I will, however, post the recipes that I'd included in that thread here ... so they won't be "lost."

Thanks again everyone!

 

[oybolshoi]

One of our favorite ice cream recipes!

This recipe is courtesy of Emeril ... he actually made this ice cream and also has a Blueberry Syrup that he served it with. We don't make the syrup because the ice cream is perfect on its own, but I will include it in case anyone wants to try it that way.

Ice Cream Ingredients

8 ounces cream cheese, softened
1 cup sugar
1 cup cold sour cream
1 cup cold heavy cream
3 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract

Directions

Chill a medium-to-large mixing bowl and the beaters of an electric mixer in the refrigerator. Prepare ice cream maker according to manufacturer's instructions. **NOTE - Jay and I actually make the ice cream mix and then let it chill in the refrigerator for 24 hours and then make the ice cream. This recipe seems to work best when the mix is really cold and besides that, it takes 24 hours for our ice cream maker to freeze up anyway. END NOTE**

In the chilled bowl, beat the cream cheese at medium speed until soft and smooth. Gradually add the sugar ... 1/4 cup at a time ... beating well after each addition. Beat in the sour cream and the heavy cream. Add the lemon juice, lemon zest, and vanilla and beat until just thick and smooth. Cover and refrigerate until very cold (at least 2-3 hours). Wash and re-chill the beaters from your electric mixer.

Once the mix is cold enough ... use the chilled beaters and gradually increase the mixer speed from low to medium, beating the mixture until creamy (about 2 minutes). Pour into ice cream maker and process according to instructions. Transfer to an airtight container and freeze until ready to serve.

Blueberry Syrup Ingredients

1 cup fresh or thawed frozen blueberries
3/4 cup sugar
1/3 cup water
2 teaspoons fresh lemon juice


Directions

In a saucepan, combine all ingredients and bring to a boil. Lower the heat and simmer until thickened to desired consistency. Remove from the heat and let cool to room temperature before serving with the cheesecake ice cream. If a thinner syrup is desired strain through a fine mesh strainer while the mixture is still hot.

ENJOY!!!

 

[oybolshoi]

This recipe isn't formally credited to anyone but we found it somewhere and our family loves having it for dinner on special occasions!

There is supposed to be a port wine sauce that goes with it, but we suck at making sauces and I seem to have mislayed that portion of the recipe.

Ingredients:

1 beef tenderloin (2 1/2 - 3 pounds)
1 cup walnuts (optional ... we never add them)
1 log (6 ounces) goat cheese
1 garlic clove, minced
1 1/2 teaspoons Kosher salt
4 teaspoons herbes de Provence (divided)
1/2 teaspoon coarse black pepper

Directions:

Trim excess fat and silver skin from beef. Cut a large pocket along the length of beef to within 1/2 inch of each end and opposite side (be careful not to cut all the way through).

In the work bowl of a food processer, pulse the walnuts (if you use them) to chop coarsely, Add the goat cheese, garlic, and 1 teaspoon of the herbs - pulse to combine (it will be thick and sticky but trust me when I tell you that it's tasty).

Spread the cheese mixture in the beef pocket and then tie the tenderloin together with kitchen twine to keep it from falling apart while it cooks. **This may be covered and refrigerated overnight - if you do so let the meat stand at room temperature for ten minutes before roasting.**

In a small bowl, combine the remaining herbs, salt, and pepper. Rub the mixture over the surface of the meat and then place in a shallow roasting pan.

Roast in 425 degree oven for 35 to 45 minutes or until thermometer inserted in the center of the meat registers 140 degrees for medium-rare. Remove roast from pan and loosely cover with foil. Let stand for 10 minutes before cutting into 1-inch thick slices and serve with a port wine sauce (if you can find a recipe for one ... ).


BTW ... we had a three-pound tenderloin on Christmas Day and actually cooked it at 400 degrees instead of 425 and the whole thing was still done in about 45 minutes. Our oven probably cooks a little on the "hot" side, but the meat was at 145 degrees when we checked it. We pulled it out and covered it with foil for another 10-15 minutes and it was just right when Jay went to slice it up.