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

[*KeepMovingForward*]

Happy Easter & Happy Cooking everyone! Can't wait to see pics of all the yummy dishes. ​

 

[oybolshoi]

Oh man ...

I just got off the phone with Grimace ... first she messed up my menu by telling Jon not to make his coffee cake (which is awesome) and to make a cherry cola cake instead ... knowing full well that I'd purchased a birthday cake for both of them.

She was apologetic and said, "I wasn't thinking ... and the cake is chocolate so now Jen won't eat any of it. I thought because the coffee cake had nuts in it that Jon shouldn't make it."

Bah! If I can eat those teeny tiny little nuts anyone who isn't allergic to them should be able to eat them as well. Chocolate upsets Jen's stomach more than nuts (I'm the one with the nutty problem) ... so now I don't actually have a "dessert" to finish brunch.

And then she started asking about the October trip and was horrified to learn that Dylan and Jen don't want to go to the Halloween party nor do they want to go to a character meal. In her words, "What a couple of fuddy-duddies! Even I wasn't that dull."

I love my mom ... she nails it more often than not.

 

[PNO4TE]

Brenda - I am sure you will pull something out of your toque for dessert that will fill the bill of fare.

 

[PNO4TE]

I am home from the store with a menu! The wines du jour are chilling or breathing... and I am off to cook!

White Wine Cheese Plate
Orange Marmalade-Bourbon Glazed Ham
Grilled Asparagus with Shaved Parmigiano-Reggiano and Balsamic Drizzle
Fresh Green Beans with Tiny New Red Potatoes
Seasoned Oven-Fried Sweet Potatoes
Three-Cheese Bread
Lemon Poppyseed Bundt Cake

 

[oybolshoi]

Brenda - I am sure you will pull something out of your toque for dessert that will fill the bill of fare.

I know it will be fine ... the whole thing is pretty funny. Jay already said that once we're done eating he's going to turn to my mom and say, "You know what would taste really good right now? Coffee cake. Sure wish we had some."

 

[PNO4TE]

I know it will be fine ... the whole thing is pretty funny. Jay already said that once we're done eating he's going to turn to my mom and say, "You know what would taste really good right now? Coffee cake. Sure wish we had some."

Love it!!

 

[ibouncetoo]

I am home from the store with a menu! The wines du jour are chilling or breathing... and I am off to cook!

White Wine Cheese Plate
Orange Marmalade-Bourbon Glazed Ham
Grilled Asparagus with Shaved Parmigiano-Reggiano and Balsamic Drizzle
Fresh Green Beans with Tiny New Red Potatoes
Seasoned Oven-Fried Sweet Potatoes
Three-Cheese Bread
Lemon Poppyseed Bundt Cake

Please save me a piece of that Lemon Poppyseed Bundt Cake!

,

 

[TigerKat]

And then she started asking about the October trip and was horrified to learn that Dylan and Jen don't want to go to the Halloween party nor do they want to go to a character meal. In her words, "What a couple of fuddy-duddies! Even I wasn't that dull."

 

[Briarmom]

I want to travel too! Meeting for a drink in Barcelona just sounds too cool

Helloooo Oreo salad, where have you been all my life

Well to be fair, we're supposed to be moving to Spain in a couple of months. Now that I say that, we'll probably have moved by the time Bendy gets there.

Oh man ...

I just got off the phone with Grimace ... first she messed up my menu by telling Jon not to make his coffee cake (which is awesome) and to make a cherry cola cake instead ... knowing full well that I'd purchased a birthday cake for both of them.

She was apologetic and said, "I wasn't thinking ... and the cake is chocolate so now Jen won't eat any of it. I thought because the coffee cake had nuts in it that Jon shouldn't make it."

Bah! If I can eat those teeny tiny little nuts anyone who isn't allergic to them should be able to eat them as well. Chocolate upsets Jen's stomach more than nuts (I'm the one with the nutty problem) ... so now I don't actually have a "dessert" to finish brunch.

And then she started asking about the October trip and was horrified to learn that Dylan and Jen don't want to go to the Halloween party nor do they want to go to a character meal. In her words, "What a couple of fuddy-duddies! Even I wasn't that dull."

I love my mom ... she nails it more often than not.

She cracks me up.

Just sitting here digesting and drinking a glass of Champagne (from Champagne ) and filling up my Kindle for the 12 hour flight from Rome to Tokyo that will be happening on Thursday.

 

[2xcited2sleep]

Just sitting here digesting and drinking a glass of Champagne (from Champagne ) and filling up my Kindle for the 12 hour flight from Rome to Tokyo that will be happening on Thursday.

Well that sounds just lovely! Don't you just love the Kindle!? I thought I'd hate it since I'm an "old school" reader and love the smell of new books (I'm so weird!) but I got the kindle a few months ago and ADORE it!

 

[*KeepMovingForward*]

Just sitting here digesting and drinking a glass of Champagne (from Champagne ) and filling up my Kindle for the 12 hour flight from Rome to Tokyo that will be happening on Thursday.

Sounds very exciting! I'm looking forward to hearing about your adventures!

 

[PNO4TE]

Last one to find a menu, first one to post pictures. To be fair, there were only three of us so clean-up was a breeze. We have not had dessert yet either.

On the plate:

Oven-baked Sweet Potato Fries:

Asparagus with Parmegiano-Reggiano and Balsamic:

Orange-Mustard-Bourbon Glazed Baked Ham:

Lemon-Poppyseed Bundt Cake:

 

[oybolshoi]

parents have departed and the nephew and his wife never showed up ... not even a phone call.

nice.

food was good and we had a nice afternoon but if I hadn't already booked a certain someone a room using our vacation points I can tell you that those someones wouldn't be headed to WDW in October.

whatever happened to common courtesy?

Elin, your pictures look great! And Kabuki so do yours! I'm going to need to get ours transferred to the computer and then slowly loaded to photobucket ... we've got about 42 although not all of them are of food.

Grimace got a big laugh out of the birthday cake, especially when I told her what I thought it was going to look like as opposed to how it actually looked.

 

[TigerKat]

food was good and we had a nice afternoon but if I hadn't already booked a certain someone a room using our vacation points I can tell you that those someones wouldn't be headed to WDW in October.

whatever happened to common courtesy?

That's terrible, I hope nothing happened to them.

 

[oybolshoi]

That's terrible, I hope nothing happened to them.

I hope nothing happened either, but knowing how those two are ... it's a lack of consideration.

 

[cntkg1]

Ok people! I need help! Was sorting through my liquor cabinet the other day and found two huge bottles of Frangelico (hazelnut liquor) in there. I do realize that alcohol really doesn't have an expiration date but.....I am now in need of recipes for this over abundance of hazelnut flavored stash. I have added it to chocolate that I drizzle onto crepes but need more ideas....

This recipe can be made with either Amaretto or Hazelnut Liquor.

Boozie Cherry Nut Bread

1 1/2 c flour
2 tsp baking powder
1/2 tsp salt
1/2 c soft margarine
1 c sugar
3 eggs
1/2 c sweet liquor
1 c chopped nuts
1 c sour or bing cherries halved. (I used canned)

Sift dry ingredients. Cream sugar and margarine. Add eggs. Fold in dry ingredients, liquor, nuts & cherries. Pour into greased 9 x 5" loaf pan. Bake at 350 for 1 hour.

Liquor Glaze
6 tbl sugar
6 tbl liquor

Mix both ingredients. Let stand until sugar dissolves. Poke holes in warm bread and pour glaze over the top.

ENJOY!!!!

 

[Tatania]

Thank you Who'sgirlsmom for the cornbread salad recipe! Sounds yummy!

There had been so much talk about Whole Foods that I have to tell you my "oops!" story. I had been in the Tulsa branch of Whole Foods (a little less than a week before they found that rare spider in the bananas that was all over the news) and had picked up some purple carrots for the fun of it. Well, later that week I had thrown a roast in the crock pot before work. I later called my husband to tell him to cut up some potatoes and carrots to throw in about mid morning. By the time I got home after work the entire meal in the pot had turned a nasty shade of purple. It tasted ok but was not really visually appetizing.

I've had accidents like that as well -especially when I'm re-creating historical meals. I remember some fun ones with purple potatoes and very strange colored tomatoes.

...we think it will make for a memorable fun and romantic evening.

Don't have much time to post today, as I still have to go to the gym, do prep for tomorrow's turkey dinner and laundry but want to congratulate you on 10 years of wedded bliss. I sometimes wonder what life would be like if my ex and I wer still together because the older you get, the worse the odds are of finding a life partner - but that's OK. I never feel lonely and keep way too busy to be bored

Ok people! I need help! Was sorting through my liquor cabinet the other day and found two huge bottles of Frangelico (hazelnut liquor) in there. I do realize that alcohol really doesn't have an expiration date but.....I am now in need of recipes for this over abundance of hazelnut flavored stash. I have added it to chocolate that I drizzle onto crepes but need more ideas....

It's great in espresso coffee and you can add half a cup of Frangelico to your favorite cheesecake recipe and top it with chopped, roasted hazelnuts. Or:

Praline Cheesecake with Hazelnut Crust
Serves 10

Praline
1/2 cup coarsely chopped hazelnuts
1/2 cup light corn syrup
1/2 cup firmly packed brown sugar

Crust
6 whole graham crackers, broken into pieces
1/2 cup hazelnuts (about 2 ounces)
2 tablespoons dark brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons Frangelico (hazelnut liqueur)

Filling
2 8-ounce packages cream cheese, room temperature
1/2 cup plus 1/3 cup sugar
4 eggs separated
1 cup sour cream
1/2 cup all purpose flour
3 tablespoons Frangelico
1 teaspoon vanilla extract


3/4 cup chilled whipping cream
2 tablespoons sugar
Roasted hazelnuts
Cocoa powder

For Praline:
Lightly butter cookie sheet. Stir chopped hazelnuts, corn syrup and brown sugar in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil mixture until candy thermometer registers 300°F., tilting pan if necessary to submerge end of thermometer, about 10 minutes. Pour praline mixture onto prepared cookie sheet. Let cool. Break praline into 1-inch pieces. Grind finely in food processor. (Praline can be prepared up to 1 week ahead. Wrap tightly in aluminum foil and refrigerate.)

For Crust:
Preheat oven to 350°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind graham crackers, hazelnuts and brown sugar in processor. Add butter and Frangelico and process until crumbs are evenly moistened. Press crumb mixture onto bottom of prepared pan. Bake 10 minutes. Cool on rack. Maintain oven temperature.

For Filling:
Using electric mixer, beat cream cheese with 1/2 cup sugar until light and fluffy. Add yolks 1 at a time, beating after each addition until just blended. Add sour cream, flour, Frangelico and vanilla and beat just until mixture is smooth. Stir in ground praline. Using clean dry beaters, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold egg whites into cream cheese mixture in two additions. Pour filling into prepared crust.

Bake cake until center is just set, about 50 minutes. Turn off oven and leave cake in oven 40 minutes longer.

Transfer cheesecake to rack and cool to room temperature. Cut around pan sides with small sharp knife to loosen cheesecake. Cover and refrigerate overnight. Release pan sides. Beat whipping cream and 2 tablespoons sugar to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream decoratively around edge of cake. Arrange 1 hazelnut atop each rosette. Dust top of cheesecake with cocoa powder. (Can be prepared 4 hours ahead; refrigerate.)





You can make a Frosting:

Cream 6 tbs. butter and 1 lb. Sifted powdered sugar. Add 3 tbs. Frangelico and 2-3 tbs. hot coffee, beat until smooth.
It can be used on cupcakes or any kind of cake.

Frangelico Fantastique Sundae

1/2 cup vanilla ice cream
1/2 cup chocolate sorbet
2 tablespoons crushed vanilla wafers
1 or 2 teaspoons of Nutella (hazelnut-chocolate spread, usually near the peanut butter in the grocery store) or caramel sauce
1/4 sliced banana
Toasted hazelnuts
1 tablespoon Frangelico

Layer ingredients in the order given in a glass or bowl.


Chocolate-Frangelico Dessert Fondue

1/3 cup half-and-half
1/4 cup fat-free milk
8 oz. semisweet chocolate, chopped
1 1/4 cups sifted powdered sugar
1/4 cup water
2 Tbsp. Frangelico
2 Tbsp. dark corn syrup
4 cups (1-inch) cubed angel food cake (about 3 oz.)
2 cups sliced banana
2 cups quartered small strawberries
Instructions
Combine half-and-half, milk and chocolate in a medium saucepan; cook over medium-low heat for 5 minutes or until smooth, stirring constantly.

Stir in sugar, water, liqueur, and syrup. Cook for 10 minutes or until the mixture is smooth, stirring constantly.

Pour into a fondue pot. Keep warm over low flame. Serve with cake, banana and strawberries.

Frangelico Creme Anglaise
(SERVES 6)

3 egg yolks
1/4 cup (50 ml) granulated sugar
Half vanilla bean, halved lengthwise (or 1 tsp/5 ml vanilla)
1 cup (250 ml) whipping cream
2 Tbsp. (30 ml) Frangelico (or 1 tsp./5ml) hazelnut flavouring)
2 cups (500 ml) assorted fresh fruit - strawberries, blueberries, sectioned pears, grapes, etc.
Whipped cream (optional)

1. In small bowl, whisk egg yolks with sugar; set aside. If using vanilla bean, use tip of knife to scrape seeds into saucepan. Add pod and cream; heat over medium heat just until bubbles form around edge. Discard pod.

2. Gradually whisk cream into egg mixture. Return to saucepan and cook over medium-low heat, stirring and being careful not to boil, until thick enough to coat back of wooden spoon, 3 to 5 minutes. Strain into pitcher. Stir in vanilla (if using) and Frangelico. (Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 2 days. Reheat over low heat.)

3. Divide fruit into six tall, slim glasses. Drizzle cold creme anglaise over fruit. Top with whipped cream, if using. Serve immediately.

Creme Anglaise is a vanilla dessert sauce that's also one of the cornerstones of French cooking. It's rich and smooth texture is perfect served warm or cold, and an excellent accompaniment drizzled over fresh seasonal fruit.


Frangelico Ice Cream
Makes 1 quart

1 1/2 cups whipping cream
1 1/2 cups milk
3/4 cup sugar
1 vanilla bean, split lengthwise
8 egg yolks
1/3 cup Frangelico

Bring first 4 ingredients to boil in heavy medium saucepan. Remove from heat. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return to pan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain into bowl. Whisk in liqueur. Refrigerate uncovered until cold. Process custard in ice cream maker according to manufacturer's instructions. Store covered in freezer. Can serve with the Frangelico Chocolate Sauce.

Frangelico Chocolate Sauce

12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2/3 cup whipping cream
1/3 cup Frangelico

Actually I know squat about opera (well, that's not entirely true ... I like plenty of operas as long as there isn't any singing involved).


Oh, you are a renaissance person! I am impressed Sadly, the only opera I ever saw was when they carted my 6th grade class to La Boheme (wow, were those teachers ever brave). We were caught in a downpour between the bus and the opera house, so I spent the bulk of the performance shivering and making squirty sounds with my wet jelly shoes. Perhaps I should try again now that I'm older (*sigh* waaaay older) and we're in a drought

Both of those things are very funny and I'm going to use the first one as a one-liner opening if that's okay, Bendy?

And then she started asking about the October trip and was horrified to learn that Dylan and Jen don't want to go to the Halloween party nor do they want to go to a character meal. In her words, "What a couple of fuddy-duddies! Even I wasn't that dull."

I could really see her starring in a National Lampoon-type vacation movie - could be called "Grimace goes to Wally Land" or something.

 

[kabuki]

Last one to find a menu, first one to post pictures. To be fair, there were only three of us so clean-up was a breeze. We have not had dessert yet either.

On the plate:

Oven-baked Sweet Potato Fries:

OK I WANT THOSE NOW .. I am so many hungry and my ham is just going on the grill! OH GLAZED HAM! .. Sorry I feel like REN! Easter makes me feel this way!

parents have departed and the nephew and his wife never showed up ... not even a phone call.

nice.

food was good and we had a nice afternoon but if I hadn't already booked a certain someone a room using our vacation points I can tell you that those someones wouldn't be headed to WDW in October.

whatever happened to common courtesy?

Elin, your pictures look great! And Kabuki so do yours! I'm going to need to get ours transferred to the computer and then slowly loaded to photobucket ... we've got about 42 although not all of them are of food.

Grimace got a big laugh out of the birthday cake, especially when I told her what I thought it was going to look like as opposed to how it actually looked.

WOW! I hope nothing happend to them too but we have a couple that does that. A call before not two days later is always nice!
Thanks for the love on the pics! We will have more tomorrow!

Praline Cheesecake with Hazelnut Crust[/B]
Serves 10

Praline
1/2 cup coarsely chopped hazelnuts
1/2 cup light corn syrup
1/2 cup firmly packed brown sugar

Crust
6 whole graham crackers, broken into pieces
1/2 cup hazelnuts (about 2 ounces)
2 tablespoons dark brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons Frangelico (hazelnut liqueur)

Filling
2 8-ounce packages cream cheese, room temperature
1/2 cup plus 1/3 cup sugar
4 eggs separated
1 cup sour cream
1/2 cup all purpose flour
3 tablespoons Frangelico
1 teaspoon vanilla extract


3/4 cup chilled whipping cream
2 tablespoons sugar
Roasted hazelnuts
Cocoa powder

For Praline:
Lightly butter cookie sheet. Stir chopped hazelnuts, corn syrup and brown sugar in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil mixture until candy thermometer registers 300°F., tilting pan if necessary to submerge end of thermometer, about 10 minutes. Pour praline mixture onto prepared cookie sheet. Let cool. Break praline into 1-inch pieces. Grind finely in food processor. (Praline can be prepared up to 1 week ahead. Wrap tightly in aluminum foil and refrigerate.)

For Crust:
Preheat oven to 350°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind graham crackers, hazelnuts and brown sugar in processor. Add butter and Frangelico and process until crumbs are evenly moistened. Press crumb mixture onto bottom of prepared pan. Bake 10 minutes. Cool on rack. Maintain oven temperature.

For Filling:
Using electric mixer, beat cream cheese with 1/2 cup sugar until light and fluffy. Add yolks 1 at a time, beating after each addition until just blended. Add sour cream, flour, Frangelico and vanilla and beat just until mixture is smooth. Stir in ground praline. Using clean dry beaters, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold egg whites into cream cheese mixture in two additions. Pour filling into prepared crust.

Bake cake until center is just set, about 50 minutes. Turn off oven and leave cake in oven 40 minutes longer.

Transfer cheesecake to rack and cool to room temperature. Cut around pan sides with small sharp knife to loosen cheesecake. Cover and refrigerate overnight. Release pan sides. Beat whipping cream and 2 tablespoons sugar to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream decoratively around edge of cake. Arrange 1 hazelnut atop each rosette. Dust top of cheesecake with cocoa powder. (Can be prepared 4 hours ahead; refrigerate.)





You can make a Frosting:

Cream 6 tbs. butter and 1 lb. Sifted powdered sugar. Add 3 tbs. Frangelico and 2-3 tbs. hot coffee, beat until smooth.
It can be used on cupcakes or any kind of cake.

Frangelico Fantastique Sundae

1/2 cup vanilla ice cream
1/2 cup chocolate sorbet
2 tablespoons crushed vanilla wafers
1 or 2 teaspoons of Nutella (hazelnut-chocolate spread, usually near the peanut butter in the grocery store) or caramel sauce
1/4 sliced banana
Toasted hazelnuts
1 tablespoon Frangelico

Layer ingredients in the order given in a glass or bowl.


Chocolate-Frangelico Dessert Fondue

1/3 cup half-and-half
1/4 cup fat-free milk
8 oz. semisweet chocolate, chopped
1 1/4 cups sifted powdered sugar
1/4 cup water
2 Tbsp. Frangelico
2 Tbsp. dark corn syrup
4 cups (1-inch) cubed angel food cake (about 3 oz.)
2 cups sliced banana
2 cups quartered small strawberries
Instructions
Combine half-and-half, milk and chocolate in a medium saucepan; cook over medium-low heat for 5 minutes or until smooth, stirring constantly.

Stir in sugar, water, liqueur, and syrup. Cook for 10 minutes or until the mixture is smooth, stirring constantly.

Pour into a fondue pot. Keep warm over low flame. Serve with cake, banana and strawberries.

Frangelico Creme Anglaise
(SERVES 6)

3 egg yolks
1/4 cup (50 ml) granulated sugar
Half vanilla bean, halved lengthwise (or 1 tsp/5 ml vanilla)
1 cup (250 ml) whipping cream
2 Tbsp. (30 ml) Frangelico (or 1 tsp./5ml) hazelnut flavouring)
2 cups (500 ml) assorted fresh fruit - strawberries, blueberries, sectioned pears, grapes, etc.
Whipped cream (optional)

1. In small bowl, whisk egg yolks with sugar; set aside. If using vanilla bean, use tip of knife to scrape seeds into saucepan. Add pod and cream; heat over medium heat just until bubbles form around edge. Discard pod.

2. Gradually whisk cream into egg mixture. Return to saucepan and cook over medium-low heat, stirring and being careful not to boil, until thick enough to coat back of wooden spoon, 3 to 5 minutes. Strain into pitcher. Stir in vanilla (if using) and Frangelico. (Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 2 days. Reheat over low heat.)

3. Divide fruit into six tall, slim glasses. Drizzle cold creme anglaise over fruit. Top with whipped cream, if using. Serve immediately.

Creme Anglaise is a vanilla dessert sauce that's also one of the cornerstones of French cooking. It's rich and smooth texture is perfect served warm or cold, and an excellent accompaniment drizzled over fresh seasonal fruit.


Frangelico Ice Cream
Makes 1 quart

1 1/2 cups whipping cream
1 1/2 cups milk
3/4 cup sugar
1 vanilla bean, split lengthwise
8 egg yolks
1/3 cup Frangelico

Bring first 4 ingredients to boil in heavy medium saucepan. Remove from heat. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return to pan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain into bowl. Whisk in liqueur. Refrigerate uncovered until cold. Process custard in ice cream maker according to manufacturer's instructions. Store covered in freezer. Can serve with the Frangelico Chocolate Sauce.

Frangelico Chocolate Sauce

12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2/3 cup whipping cream
1/3 cup Frangelico

OK! This sounds GREAT!

 

[TigerKat]

I hope nothing happened either, but knowing how those two are ... it's a lack of consideration.

And that in itself is a darn shame considering how generous y'all are being for vacation. The younger generation just doesn't get it.

 

[TigerKat]

Frangelico is my favorite, if there's any left I'd be more than happy to take it off your hands.