Month: June 2014

White Sangria

mint infused simple syrup (1 cup water, 1 cup sugar and a handful of mint leaves)
assorted fruits, sliced (I used a lime, a lemon, half an orange, a plum, a peach and a handful of cherries)
1 bottle wine
¼ cup triple sec
½ cup brandy
mint leaves for garnish
Simple Syrup:
Mix 1 cup water with 1 cup sugar in a saucepan and heat until boiling.
Stir until the sugar dissolves (about a minute). Then turn off the heat.
Toss in a handfull of mint leaves and let it steep (just sit there off the heat) for an hour or so. Strain out the leaves and store in the fridge till you’re ready to use it.

White Sangria:
Slice fruit and place in a pitcher.
Cover with wine, brandy, triple sec, and ¾ cup simple syrup; stir.
Refrigerate for 2-4 hours.
Fill glasses with ice, give the sangria a stir and pour.
Garnish with a slice of lime or orange and a sprig of fresh mint.

Pizza Crust

3 cups (375 grams) all purpose flour
Slightly heaped 1/8, 1/4, 1/2 tsp of yeast depending on rest
1 1/2 tsp kosher salt
1 1/4 cup water

Mix and cover with plastic wrap
Rest at room temp for 22, 12, or 6 hours

Oreo and Ice Cream Sandwich Cake

1/2 cup hot fudge ice cream topping warmed
1 tub 8 Oz cool whip
1 pkg jello instant choc pudding
16 oreos chopped – about 2 cups
12 vanilla ice cream sandwiches

Whisk hot fudge and 1 cup cool whip in bowl until blended. Add dry pudding mix. Stir 2 min. Stir 1 cup cookies.

Arrange 4 ice cream sandwiches side by side on 24 inch long foil. Cover with 1/2 cool whip mix. Repeat layers. Top with remaining sandwiches. Frost with remaining cool whip. Press remaining cookies on top and side of dessert. Wrap loosely in foil.

Freeze for 4 hours

Smoked Ham

Smoke at 225
Coat ham with honey dijon mustard and dust with brown sugar
Smoke for 2 hours
Take off and wrap in foil and baste in pineapple juice
Cook for 1 hour
When ham is at 140, unwrap the top but preserve juices (I used a tray for the wrap and foiled over)
Cover the ham in brown sugar and then spray with pineapple
Bring to 145 internal then let it rest for 20-30 minutes

Mary noodle salad

1 16 oz cole slaw
2 pkg chicken ramen noodle
1 bunch green onion
1 cup cashews
1 cup sunflower seeds

Mix all together

1/4 cup oil
1/4 cup vinegar
1/2 cup sugar
2 seasoning packs from ramen

Stir in salad before serving

Rhubarb Crisp

3 cups rhubarb
2 cups strawberry cut
3/4 cup sugar
1/3 cup flour
Toss until fruit is coated
Spoon into greased pan

Crumble topping
3/4 cup brown sugar
1/2 cup flour
1/2 cup oats
1 tsp cinnamon
Pinch salt
1/3 cup butter melted

Blend ingredients until crumbled
Sprinkle over fruit

Bake at 375 for 40-50 minutes

Pad Kee Mao

1 cup wide flat rice noodles softened with boiling water
1 cup meat
1/2 tsp corn starch if marinating meat
1 T garlic chopped
Jalapeno pepper diced
Red pepper strips
Onion sliced thin
Tomato cut into wedges
Basil chiffonade
2 eggs
Chopped peanuts
Soy or oyster sauce for marinade

3 T fish sauce
2 T oyster
6 T soy sauce
3 T molasses
3 T sugar
Mix well

If marinading meat, dust meat with starch and then coat with soy or oyster.
2 T oil added to wok until smoking
Add garlic
Add onion
Add jalapeno
Add pepper
Add meat and cook to 50%
Add tomato and watch to release juice
Add noodles
Add sauce
Push noodles to one side and add a little oil. Crack eggs and wait 25 seconds. Fold into noodles.
Turn off heat.
Add basil.
Add nuts.