Brandy Cream Peppercorn Sauce

 

brandycremepeppercornHere is one of the world’s most decadent steak toppings. If you’re not afraid of a little fire, you can impress them visually as well with this sauce. Practice makes perfect, so don’t be shy in letting the brandy cook down while you manage the flames – that’s what gives this sauce its color and unique flavor. Also, familiarize yourself with the technique – there are many online resources that advise how to safely flambé.

1/2 cup brandy
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon salt
1 tablespoon cracked peppercorns
1 tablespoon olive oil
1 tablespoon butter
2 shallots, finely chopped
2 garlic cloves, crushed or chopped

• Heat saucepan over medium heat, add butter and oil, then add garlic and shallots.

• Saute for five to ten minutes, or until caramelized.

• Add 1/2 cup brandy and Flambé.

• Add heavy cream and cook until reduced by half.

• Add mustard, salt and peppercorns. Keep warm until serving.

A Taste Of Anvil: Mint Ice Cream

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Sometimes the occasion calls for the decadent, like when you get a big raise or finish a trade show like NAMM. So here’s a recipe from The Marketing Guy that’s sure to sweeten you up – Mint Ice Cream with Andes® mints. The trick here is to keep it simple, which means using one of the newer small frozen ice cream makers. So start by freezing your bowl (in the back of your freezer) a few days before preparing the mix.

3/4 cup sugar
1.5 cups milk
1.5 cups heavy whipping cream
1.5 cups Half & Half
1/2 tablespoon of vanilla extract
1 teaspoon salt
1/2 tablespoon green food color
1 tablespoon mint extract

  • Heat milk, almost to scalding.
  • Pour sugar and salt in a mixing bowl.
  • Add milk to bowl and stir until dissolved.
  • Add heavy whipping cream and Half & Half, stir.
  • Add remaining ingredients, stir and refrigerate for 30 minutes.
  • Set up ice cream machine, add frozen bowl and pouringredients.
  • If your bowl is really frozen, it will freeze the ice cream in 20-25 minutes
  • Pour in Andes® mint chips and freeze

Deb’s Holiday Healthy Juice Recipes

juice

Use a high quality juicer and don’t forget to wash your hands!

Door #1

  • 1/2 wedge of regular sized red cabbage
  • 1/2 small watermelon
  • 2 oranges
  • 1/2 fennel bulb
  • Optional: Vodka or Sambuca!

Door #2

  • 4 slices fresh pineapple
  • 1 large handful of blueberries, blackberries, raspberries combined ­ I add a little more
  • 1 large carrot
  • 2 inch/5 cm piece of fresh ginger
  • 4 small pieces turmeric root

Door #3

  • 1 cucumber
  • 4 celery stalks
  • 2 apples
  • 6­8 leaves kale (Tuscan cabbage)
  • 1/2 lemon
  • 1 inch/2.5 cm piece of fresh ginger

Hungarian Cookies

hungarian

  • 1 (8 oz.) package cream cheese
  • 2 sticks of butter
  • 1 tsp. salt
  • 2 to 2 1⁄2 cups of all­purpose flour
  • Solo Apricot, Prune, Poppy Seed, Nut, Cherry, or Blueberry Cake and Pastry Filling

Combine cream cheese with butter and salt. Blend till creamy. Add all­purpose flour. Mix till crumbly where it starts to form a dough ball. Remove the dough to a floured surface and knead together. Form a ball and refrigerate for four hours or overnight.

Working on a floured surface, cut the dough into thirds or quarters and roll out about 1⁄4 inch thick. Cut into circles with a cookie cutter. Using about 1⁄4 tsp. give or take put in the center of the circle your favorite Solo filling. You can also use your favorite preserves or jelly.

Now fold over half of the dough dab it with a bit of milk, fold the other half down to secure.

Bake at 350 for about 12 minutes or more until you can see the cookies just about to turn golden. Let cool and dust with powdered sugar.

We usually double the batch when making these treats.

BUTTERMILK FRIED CHICKEN

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3 TO 3 1/2 pound chicken cut in 8 pieces

Ingredients For the marinade:  (I marinate for at least 5 or more
hours better if it was overnight.)

2 cups buttermilk
1 tsp paprika
1­1/2 tsp white pepper
1 tsp of poultry seasoning or even herbs
2 tsp cayenne
1 tsp salt
1 tsp black pepper
Seasoned flour coating
1 tsp paprika
1/4 tsp cayenne
1/2 tsp white pepper
1/2 tsp garlic powder
1/2 tsp onion powder
2 cups flour
1 tsp salt

Add the marinade ingredients to a bowl and mix together. Add the chicken
parts and coat well. Cover with plastic wrap, making sure the chicken is
covered in the marinade. Refrigerate for 5 or more hours but like I mentioned
it is better if it is left overnight
ingredients in a large bowl . Drain the chicken pieces and toss into the flour.
Coat the chicken completely with the flour mixture. Shake the excess coating
Heat vegetable shortening or even peanut oil in a heavy cast iron skillet
(fill skillet halfway up with oil). Carefully add the chicken and fry for 10­12
minutes, then turn over and continue cooking for another 10 to 12 minutes till
done or until golden brown. Keep in mind when frying. 
Mix together the seasoned flour coating White meat cooks faster than the dark meat.