BREAD PUDDING WITH WHISKEY SAUCE
From: “Texas Cowboy Cooking” with Tom Perini
For the Bread Pudding:
2 eggs
2 tablespoons melted butter
2 tablespoons vanilla (Mexican, if available)
2 1/2 cups milk
2 cups sugar
2 cups sourdough bread, cut into 1-inch pieces
1/3 cup chopped pecans
Preheat oven to 325 degrees. Beat the eggs, and add the butter, vanilla and milk. Gradually add the sugar and mix thoroughly until sugar is dissolved. Place bread cubes in the bottom of a 9-inch round baking dish. Pour liquid over bread, making sure all the pieces are fully saturated. Sprinkle pecans over bread and push them down into the bread. Bake in the oven for 50 to 60 minutes.
For the Whiskey Sauce:
1/2 cup sugar
1 stick butter
1/2 cup cream
1/4 cup Jack Daniels
Combine the ingredients in a medium saucepan. Stir constantly over low heat until mixture reaches a low rolling boil. Pour a small amount over the individual servings of bread pudding.
Serves 8 to 10
Cheers!
SPINACH AND CHEESE EMPANADAS
From: Emeril Lagasse
For the dough:
1 (8-ounce) package cream cheese, room temperature
6 tablespoons butter, room temperature
1 1/4 cups all-purpose flour
1/4 teaspoon salt
For the filling:
5 slices bacon, cooked until crisp, drained and crumbled (drippings reserved)
1 1/2 pounds fresh spinach leaves, washed
1/3 cup minced onion
4 cloves garlic, minced
1 cup cottage cheese, farmer’s cheese or ricotta cheese
Salt
Freshly ground black pepper
Pinch ground nutmeg
1 egg, lightly beaten
In the bowl of a standing electric mixer using the paddle attachment, beat the cream cheese and butter on high speed until very smooth, pausing to scrape down the sides of the bowl, as necessary. Reduce the mixer speed to low, add the flour, little by little, and the salt, and process until just combined. Turn the dough out onto a slightly floured surface and knead lightly. Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
Heat 1 teaspoon of the reserved bacon drippings in a medium nonstick skillet and, when hot, add the spinach. Cook, stirring frequently, until the spinach is wilted and has released its liquid, 2 to 3 minutes. Transfer the spinach to a colander to drain. When the spinach has cooled enough to handle, squeeze to release any excess water, then transfer to a cutting board and finely chop. Set aside.
Add 2 more teaspoons of the bacon drippings to the same skillet, then add the onion and garlic and cook, stirring, until soft but not browned, 2 to 3 minutes. Add the reserved spinach, crumbled bacon, cottage cheese, salt and pepper to taste and nutmeg and mix thoroughly. Transfer to a mixing bowl and allow to cool thoroughly. Taste and adjust seasoning, if necessary.
Preheat the oven to 450 degrees and lightly grease a baking sheet.
Remove the dough from the refrigerator and, working on a lightly floured work surface, roll the dough to a thickness of about 1/8-inch thick. Using a small bowl or saucer as a guide, cut the dough into as many 5-inch circles as possible. Gather the scraps of dough together and knead lightly to reform the dough into a disk. Roll out as before and again cut as many rounds as you can. You should be able to get 10 to 12 rounds. Divide the spinach filling evenly among the dough circles. Using your fingers, lightly moisten the edges with some of the beaten egg, then fold 1 side over so that the edges meet, and press to seal. Crimp the edges using the tines of a fork and transfer to the prepared baking sheet. Repeat until all of the empanadas are assembled. Brush the tops of each empanada with some of the beaten egg and bake uncovered until golden, 12 to 15 minutes.
Serve either warm or at room temperature.
**If you are short on time, you can use prepared pie crust. Works just as well.
Cheers!
POTATO SKIN POPPERS
From: www.daisybrand.com
3 cups frozen, diced potatoes (or hash browns)
2 cups shredded cheddar cheese
2 cups Daisy Brand Sour Cream
3/4 cup cooked bacon pieces
1/3 cup chopped green onions
1 dash salt & pepper to taste
14 8-inch flour tortillas
2 tablespoons butter, melted
Preheat the oven to 350 degrees. Cook the potatoes in a skillet according to the package directions. In a large bowl, stir together the cooked potatoes, Cheddar cheese, 1 cup sour cream, bacon, green onions, and salt and pepper. Warm the tortillas according to the package directions. Spoon equal amounts of the mixture in the center of the 14 tortillas. Fold in two sides of each tortilla to meet in the middle, and then roll burrito-style. Brush the outside of each rolled tortilla with melted butter and place on a baking pan with seam down. Bake for 12-15 minutes, or until golden brown. Let cool for 5 minutes then cut diagonally into halves. Serve with the remaining sour cream.
Cheers!
BACON-PARMESAN TASSIES
From: Southern Living Best Recipes Magazine
1/2 cup butter, softened
1/2 (8 oz.) package cream cheese, softened
1 1/4 cups all-purpose flour
1/2 cup half-and-half
1 large egg
1/8 tsp. salt
4 bacon slices, cooked and crumbled
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh chives
Beat the butter and cream cheese at medium speed until creamy. Gradually add flour to butter mixture, beating at low speed until blended. Shape mixture into 24 balls, and place on a baking sheet; cover and chill 1 hour.
Place dough balls into cups of a lightly greased 24-cup miniature muffin pan; press dough, forming a shell.
Preheat oven to 375 degrees. Whisk together half-and-half and next 2 ingredients. Sprinkle bacon into pastry shells; top each with 1 tsp. cheese. Drizzle half-and-half mixture over cheese. Sprinkle chives over half-and-half mixture.
Bake at 375 degrees for 25 to 30 minutes or until puffed and golden brown. Remove from pan to a wire rack and cool 5 minutes. Serve warm.
Cheers!
GUACAMOLE ROLL UPS
From: “Just Tasting” by Robert Zollweg
1 pkg flour tortillas
1 large ripe avocado
2 tsp lemon juice
1/4 tsp salt
1 can green chillies, finely chopped
1 small onion, chopped
1 garlic clove, crushed
1 large ripe tomato, chopped
1 tsp crushed pepper
1 tsp worcestershire sauce
NOTE: if you are in a hurry, purchase guacamole from your local grocer.
You can add cooked ground beef or grilled chopped chicken.
In a large mixing bowl, cut the avocado in half, peel and remove the pit. Use a fork to mash up the avocado coarsely. Mix in the remaining ingredients, gently as to keep it chunky.
Microwave the tortillas for a few seconds until warm. This will make them easier to handle. Spread some of the guacamole mixture over the tortillas. Add chopped chicken or ground beef. I also added shredded cheddar cheese. Roll it up. Cut into 2″ pieces. Use a toothpick to hold together. Serve with a bowl of spicy salsa on the side.
Cheers!
PIZZA MEDITERRANEAN
From: “Just Tasting” by Robert Zollweg
Preheat oven to 425 degrees.
Buy one pizza crust if you want to make a traditional size pizza or you can make individual pizzas by using one package of regular refrigerator biscuits.
1 jar of artichoke hearts
5 oz. fresh shredded mozzarella cheese
8-10 fresh mushrooms, sliced
1/4 cup green onions, chopped
1/2 cup parmesan cheese
2 tbsp olive oil
When using biscuits, remove from tube, separate and cut in half horizontally. It should make about twenty 3″ pizzas. On a cookie sheet, place the biscuits and flatten to about 3″ in diameter. Brush the crusts with a little olive oil. If you like garlic flavor, add a little garlic salt to the olive oil or some crushed red pepper if you like things a little spicier.
The mushrooms, mozzarella cheese and artichoke hearts should be chopped into smaller pieces when making the 3″ pizzas. Leave them as larger chunks for a full size pizza.
Layer the artichoke hearts, mozzarella cheese, mushrooms, and green onions on the pizza crust. Sprinkle each with a little parmesan cheese. Bake the larger pizza about 20 minutes and the smaller ones about 12-15 minutes until crispy brown.
Cheers!
Be sure to get your friends to “LIKE” our Facebook page and tell us you sent them! First to get us 10 “LIKES” wins the Lolita Wine glass. Merry Christmas & Happy New Year!
Cheers!
This week, Gab Gal Erin “designed” her own version of Bruschetta. Quick and easy…that’s what we like! Gab Gal Nan put together a great treat for any Christmas tree.
Cheers!
MUSHROOM PUFFS
From: www.SouthernLiving.com
1 (8 oz.) package cream cheese, softened
1 (8 oz.) can mushroom pieces and stems, drained and chopped
1/4 cup finely chopped onion
1/4 cup grated Parmesan cheese
1 tablespoon finely chopped green onion
1/4 teaspoon hot sauce
1 large egg
1 (17.3 oz.) package frozen puff pastry sheets, thawed
Parchment paper
2 teaspoons freshly ground pepper
1) Beat cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Stir in mushrooms and next 4 ingredients. Cover and chill 1 to 24 hours.
2) Preheat oven to 400 degrees. Whisk together egg and 1 Tbsp. water in a small bowl. Roll 1 puff pastry sheet into a 16 x 10 inch rectangle on a lightly floured surface. Cut pastry in half lengthwise. Spread 1/2 cup cream cheese mixture down center of each rectangle; brush edges with egg mixture. Fold each pastry half lengthwise over filling, and pinch edges to seal. Cut pastries into 10 pieces each, and place on a parchment paper-lined baking sheet. Repeat procedure with remaining puff pastry sheet, egg mixture, and cream cheese mixture.
3) Brush remaining egg mixture over tops of pastry pieces; sprinkle with pepper.
4) Bake at 400 degrees for 20 to 25 minutes or until browned. Serve immediately.
*2 (5.2 oz.) packages buttery garlic-and-herb spreadable cheese may be substituted.
HOT & SPICY CHEX PARTY MIX aka TEXAS TRASH
From: www.chex.com
1/4 cup butter or margarine
1 tablespoon Worcestershire sauce
1 1/4 teaspoons seasoned salt
2 to 3 teaspoons red pepper sauce
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup mixed nuts
1 cup pretzels
1 cup bite-size cheese crackers
1) Heat oven to 250 degrees.
2) In ungreased roasting pan, melt butter in oven. Stir in Worcestershire sauce, seasoned salt, and pepper sauce. Gradually stir in remaining ingredients until evenly coated.
3) Bake uncovered 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
HINT: I double all of the seasoning and the butter to give it a little more kick!
FIRECRACKERS
Courtesy of We don’t know who, but would give them credit if we could!
2 boxes Premium bite size saltine crackers
1 cup Canola oil
1 tablespoon red pepper flakes
1 package Ranch dressing mix
Pepper to taste
Parmesan cheese
Mix it all together in a plastic container and cover. Shake every 20 minutes until coated.
Cheers!
We hope your Thanksgiving holiday is filled with love, family, warmth and of course…WINE! Gobble! Gobble!
Since Gab Gal Nan was a little under the weather…and we know how much you look forward to our Wine Wednesday segments, I decided to go it alone! Well, with the help of Designs by Lolita! Just call me Gab Gal Erin, Mixologist!
SHOPOHOLIC
Courtesy of Designs by Lolita
1 1/2 ounce White Wine
1/2 ounce Chambord Liqueur
1/2 ounce Fresh OJ
1 1/2 teaspoon Lime Juice
Top with chilled Champagne
Garnish with a Cherry
Cheers!
Need a quick appetizer that doesn’t take long, but tastes great? This week, we used pre-made crabcakes and whipped up a delicious and easy Remoulade sauce, that gets better with age. Can you say BAM! Also, crab cakes just SCREAM ambiance; so for our DIY, we used a tomato paste can and made it into a candle holder. Va Va Va Voooom!
Cheers!
REMOULADE SAUCE
From: Emeril’s Delmonico Cookbook
1/2 cup Creole mustard or other mild whole-grain mustard
1/2 cup prepared horseradish
1/4 cup finely chopped yellow onions
1/4 cup finely chopped green onions
1/4 cup finely chopped celery
2 tablespoons sugar
1 1/2 tablespoons paprika
1 1/2 teaspoons Worcestershire
1 teaspoon granulated garlic
1/4 cup vegetable oil
1/4 cup red wine vinegar
Combine the mustard, horseradish, yellow onions, green onions, celery, sugar, paprika, Worcestershire, and garlic in the bowl of a standing mixer, and mix on medium speed until well blended. With the machine running, slowly add the oil in a steady stream and continue to mix until the mixture is thick and emulsified. Slowly add the vinegar in a steady stream and mix well to blend.
Transfer the sauce to an airtight container and refrigerate until well chilled before using, at least 2 hours. (Stored in an airtight container, this sauce will keep refrigerated for up to 5 days.)
Here is our tribute to wine, whiskey, dessert, DIY and the Red Solo Cup. Thanks Toby Keith for bringing us back to our youth. And to Tom Perini, thanks for the excellent bread pudding recipe…it was AWESOME. You received a thumbs up from Elle, which, as you know, is like a 5-Star Michelin rating.
Cheers!
Erin & Nan
BREAD PUDDING WITH WHISKEY SAUCE
From “Texas Cowboy Cooking” by Tom Perini
2 eggs
2 tablespoons melted butter
2 tablespoons vanilla (Mexican, if available)
2 1/2 cups milk
2 cups sugar
2 cups sourdough bread, cut into 1-inch cubes
1/3 cup chopped pecans
Preheat oven to 325 degrees. Beat the eggs, and add the butter, vanilla and milk. Gradually add the sugar and mix thoroughly until sugar is dissolved. Place bread cubes in the bottom of a 9-inch round baking dish. Pour liquid over bread, making sure all the pieces are fully saturated. Sprinkle pecans over bread and push them down into the bread. Bake in the oven for 50 to 60 minutes. Serves 8 to 10.
WHISKEY SAUCE
1/2 cup sugar
1 stick butter
1/2 cup cream
1/4 cup Jack Daniels
Combine the ingredients in a medium saucepan. Stir constantly over low heat until mixture reaches a low rolling boil. Pour a small amount over the individual servings of bread pudding.
Gab Gal Erin was in Santa Barbara, California this week for our Wine Wednesday segment, so we are posting this video about the Five Star Bacara Resort & Spa. Rumor has it is a celebrity hot spot! Less than 45 minutes from fabulous wineries, we were able to visit the Danish community of Solvang, California and our friends Steve and Brent Kanaly in Ojai, California. Of course, we spent a day shopping on State Street in Santa Barbara. The wine in this region is fabulous…oh, and not to mention the seafood!
Cheers!
SPICY SAUSAGE WON TON CUPS
From “Christmas with Southern Living 2003″
1 pound hot ground pork sausage
1 1/2 cups (6 ounces) shredded Cheddar Cheese
1 1/2 cups (6 ounces) shredded Monterey Jack Cheese
1/2 cup Ranch-style dressing
1/3 cup chopped pimiento-stuffed olives
1/3 cup finely chopped red bell pepper
1 jalapeno pepper, seeded and minced
1 (16-ounce) package won ton wrappers (3 1/2″ squares)
Brown sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain on paper towels. Combine sausage and next 6 ingredients.
Coat 4 miniature (1 3/4″) muffin pans with cooking spray. Place won ton wrappers in pans, using fingers to create fluted shape. Lightly spray wrappers with cooking spray. Bake at 350 degrees for 8 minutes, turning pans after 4 minutes.
Spoon 1 heaping tablespoon filling into each won ton cup. Bake at 350 degrees for 9 to 10 minutes or until browned and thoroughly heated. Remove from pan and serve hot. Yield: 3 1/2 dozen.
We enjoyed these tasty treats with a Terrazas Malbec from the Mendoza region of Argentina.
Cheers!
