Author Archives: marinsierra

Peacock Hour Pina Colada

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Pina Colada

6 Cups Crushed Ice
1 (14-oz) can crushed pineapple, drained
1.5 Cups Dark Rum
1 Cup Cream of Coc0nut (not coconut milk)
1/4 cup fresh lime juice
1/4 cup sugar
Pinch of salt

Editor Notes:
-Dark rum provides a sweeter taste vs light rum.
-Use a local high end dark rum as a topper
-Add all ingredients to a pitcher which provides for 3 rounds usually.
-Find the balance between Ice and Mixture, don’t want too watery but also don’t want to thick/frozen which can also water down the flavor.
-Best if served at sunset in Maui.

pinatime

Dad’s Horseradish Sauce

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Ingredients:
Sour Cream
Lawry’s Salt
Horseradish Sauce

Directions:
Add sour cream to a bowl and add spoonfuls of horseradish and stir.
Add four dashes of Lawry’s.
Taste with dirty fingers that Dad has not washed or have an extra spoon handy.
Keep adding until spoons of horseradish until happy with flavor.

 

Dad Horseradish

“Oh Fudge”

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From the Kathan Family Kitchen
Ingredients:

  • 2 Cups Sugar
  • 3 Squares Unsweetened Chocolate
  • 1/2 Cup White Karo Syrup
  • 1/2 Cup Milk
  • Pinch Salt
  • 1 Cube Butter
  • 1 Teaspoon Vanilla

Directions:
Bring first five ingredients to a “soft ball” stage.
Remove from heat.
Add butter and let set for one hour.
Beat by hand until thick and smooth.
Add vanilla and chopped nuts.
Drop teaspoon on waxed paper.

Pecan Pie

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Ingredients:
1 Cup Karo Light Corn Syrup
3 Eggs
1 Cup Sugar
2 Tablespoons Melted Butter
1 Teaspoon Vanilla Extract
1 1/2 Cups (6 oz) Pecans
1 Unbaked 9 Inch Deep Dish Pie Crust

Directions:
Stir together the first 5 ingredients in mixing bowl.
Mix in pecans.
Pour into pie crust.
Bake on center rack for 60-70 minutes.
Cool for two hours.

– Recipe Needed

photo (50)

Angle Food Cake

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Ingredients:
1 angle food cake mix
1 bag chocolate chip
2 pints whipping cream
1 cup sugar

Directions:
Bake cake according to directions on box.
Let cool.
For frosting: Melt chocolate chips over double boiler. Let cool off a bit.
Whip cream and sugar until you have made whipped cream.
Fold in chocolate and 1 teaspoon vanilla.
Cut cake into three layers.
Spread frosting onto cake layers and fill center.
Keep in refrigerator.

Port and Red Wine Reduction

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(recipe contributed by N. Holbrook)

Ingredients:
2 tbsp  olive oil
3 minced shallots
2/3 cup red wine
1/3 cup of tawny port
1 cup beef broth
1 1/2 teaspoon Dijon
1 tbsp butter
1 tbsp flour
(Note: mix room temperature butter with the flour to form a paste)

Directions:
saute shallots in olive oil
add port & wine and reduce by 2/3
add stock and reduce by 1/3
whisk in mustard
bring to boil
add butter and flour a little at a time
simmer until smooth

Fresh Cranberry Orange Relish

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Ingredients:
1 package (12 oz) fresh or frozen cranberries
1 medium orange
3/4 cup to 1 cup sugar

Directions:
Slice unpeeled orange into eights, remove seeds.
Place half the cranberries and half the orange slices in food processor container.
Process until mixture is evenly chopped.
Transfer to a bowl
Repeat with remaining cranberries and orange slices.
Stir in sugar to desired sweetness.
Store in refrigerator or freezer.
Makes about 2 1/2 cups.

photo (49)

Herb Dumplings

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Ingredients:
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons chilled unsalted butter
2 tablespoons parsley, chopped
2 tablespoons chives, minced
1 large egg
1/3 cup milk

Directions:
Sift the flour, baking powder and salt into a mixing bowl.
Cut in the butter until the mixture resembles coarse meal.
Stir in the herbs.
Beat the egg and milk in a small bowl.
Add 3/4 of the egg mixture to the dry ingredients mixing with a fork to make stiff dough.
Add the rest of the egg mixture if needed. Do not over mix or the dumplings will be tough.
Cook the dumplings according to the instructions above (see Old Fashioned Pot Roast).