Gin Alexander Cocktail. New Music From Passed Out.



With equal parts gin, crème de cacao and cream, the Gin Alexander Cocktail couldn’t be easier to shake together. A sweet hint of chocolate and fragrant gin make for a smooth, heady drink. The nutmeg is a nice touch.

Gin Alexander Cocktail

Ingredients:

1 oz gin
1 oz crème de cacao
1 oz light cream
Freshly grated nutmeg, to serve

Directions:

1. Shake gin, crème de cacao and cream with ice. Strain into a cocktail glass, sprinkle with nutmeg, and serve.

Makes 1 cocktail

Recipe from The Cocktail Bible

I think a band called Passed Out can handle some Gin Alexander Cocktails. More importantly, after listening to “yeah​.​.​. it’s my birthday, don’t remind me”, I think they could use a drink. It’s from the album ‘The Aforementioned and How it Pertains to Absolutely Nothing’, a title as quirky as the post-punkish gems it contains.

Check out Passed Out on Facebook where you can learn of 2 upcoming shows in NY. You can buy their music on Bandcamp.

Cheers!

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Salted Caramel Nuts. New Music From Jack Woodward.


Chiropractor jokes.


Anything that gets the salted caramel treatment is usually a winner. Take these Salted Caramel Nuts, for example. Crunchy, salty and sweet, they make a fabulous snack. Warning…they are super addictive!


Salted Caramel Nuts

Ingredients:

1 cup each whole roasted salted cashews, whole large pecan halves, whole unsalted almonds, and whole walnut halves (4 cups total–use any combination of nuts you like)
1½ cups sugar
2 teaspoons pure vanilla extract
2 teaspoons kosher salt
1 teaspoon fleur de sel

Directions:

1. Preheat oven to 350℉.

2. Combine the nuts and spread out onto a large sheet pan. Roast for 7 minutes, until the nuts become fragrant. Set aside to cool.

3. Place the sugar and ¼ cup of water in a medium (10-inch) sauté pan and mix with a fork until all of the sugar is moistened. Cook over medium-high heat until the sugar melts. Don’t stir the caramel from this point on. Continue to cook for 5 to 10 minutes, until the mixture becomes a clear golden brown, swirling the pan constantly at the end. Watch carefully to avoid burning the caramel. Be careful, it will be very hot.

4. Remove caramel from the heat and quickly add the vanilla (it will bubble up) and swirl the pan to combine.

5. Working quickly (the caramel will continue to cook in the pan), add the nuts and the kosher salt and toss with 2 large spoons until the nuts are completely coated.

6. Pour the nuts and any extra caramel in the pan onto a sheet pan lined with parchment paper. Spread the nuts out in one layer, pulling them apart with two forks. Sprinkle with the fleur de sel and set aside to cool.

7. When the nuts are completely cooled, carefully break the nuts into large clusters with your hands, trying not to break them up too much.

Makes 8 cups

Recipe from Make It Ahead by Ina Garten


I’m nuts for the new soulful single ‘Higher’ from English musician Jack Woodward. It’s as uplifting as the song title.

Check out Jack Woodward on Facebook and his Website where you can learn of an upcoming show in Liverpool, England and buy the music.

Cheers!

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Raspberry Pomegranate Layered Pavlova. New Music From Minor Birds.

Here’s a dessert that will make anyone sing with joy. Raspberry Pomegranate Layered Pavlova tastes as lovely as it looks. The tart raspberry and crunch of pomegranate contrast beautifully with the vanilla scented cream filling.


Raspberry Pomegranate Layered Pavlova

Ingredients:

10 egg whites
Large pinch salt
2 1/2 cups sugar
5 teaspoons cornflour or cornstarch
2 1/2 teaspoons white or red wine vinegar
2 teaspoons vanilla extract
725 ml heavy cream
1 teaspoon vanilla extract
2 punnets raspberries
Seeds from 1 large pomegranate

Directions:

1. Preheat oven to 400℉/200℃.

2. Line three baking trays with parchment paper and draw a 20cm/8 inch circle on each.

3. Beat egg whites with salt in a stand mixer until soft peaks form.

4. Add sugar 1/2 cup at a time, beating thoroughly between each addition until meringue is thick and shiny. (If you can hold the bowl upside down and the meringue doesn’t move, it’s the correct thickness.)

5. Add cornflour, vinegar and vanilla extract to the meringue and gently fold in.

6. Divide mixture equally between the three baking trays and spread gently to fill in the circles.

7. Place the trays in the oven and immediately reduce heat to 250℉/120℃. Bake meringue disks for 90 minutes and then turn off heat, leaving them to cool in the oven.

8. When ready to assemble, whip cream with 1 teaspoon vanilla extract.

9. Take one meringue and spread with a third of the cream, leaving a small gap around the edge. Decorate with a handful of berries and pomegranate seeds, concentrating the berries at the sides and the pomegranate seeds in the middle. Repeat with two other layers.

Serves 16-18

Recipe slightly adapted from The Hungry Australian

That cat in the portrait above aspires to the loveliness of Chelsea Wilde’s voice. ‘The Alchemist’ weaves piano and haunting vocals in this title track from Minor Birds’ engrossing new EP.

“Don’t look at me like that.
Like I’m made of magic.
You’ll grow out of it.
They always do.”

Check out Minor Birds on her Website where you can learn of upcoming shows in California and buy the music.

Cheers!

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Nacho Hot Dogs With Pico De Gallo & Chipotle Sour Cream. New Music From Fever High.


Move over mustard and ketchup. Pico De Gallo and Chipotle Sour Cream are raising the bar for hot dog toppings. With crunchy lettuce, spicy jalapeño, creamy avocado and dreamy Doritos these franks have so much greatness going on.


Nacho Hot Dogs With Pico De Gallo & Chipotle Sour Cream

Ingredients:

Pico De Gallo (recipe follows)
Chipotle Sour Cream (recipe follows)
8 hot dogs, grilled
8 hot dog buns, toasted
Shredded lettuce
Avocado, chopped
Pickled jalapeño slices
Shredded cheddar
Crushed Doritos

Directions:

1. Serve hot dogs in buns topped with lettuce, pico de gallo, sour cream, pickled jalapeños, cheese, chips and avocado.

Serves 8

Pico De Gallo

Ingredients:

1 cup tomato, seeded, diced (about 2)
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons seeded and minced jalapeño
1 tsp lime zest
1/2 tsp minced garlic
1 tablespoon fresh lime juice
Salt and pepper to taste

Directions:

1. Combine all ingredients in a small bowl. Chill until ready to serve.

Chipotle Sour Cream

Ingredients:

1 cup sour cream
1 Tbs minced chipotle in adobo sauce
1/2 tsp lime zest
1 tsp lime juice

Directions:

1. Whisk together all ingredients and chill until ready to serve.

Recipes from Cuisine At Home Magazine

I’d take some good advice from Jeff Goldblum. Now you can, too, in this brand new song from NYC-based band Fever High. A little retro, a whole lotta catchy.

Check out Fever High on their Website where you can buy the music.

Cheers!

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Lemon Cream Chicken. New Music From John Edge And Blackmill.


Jim Carrey was so cute! He would surely laugh at this rich chicken.

If you feel like an elegant meal in no time at all, give this Lemon Cream Chicken a try. The rich mushroom cream sauce, with its lemon tang, is perfect with the lightly sautéed chicken. Serve with some linguine or rice to soak up the sauce.

Lemon Cream Chicken

Ingredients:

1/2 cup plus 1 tablespoon flour, divided
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves
1/4 cup butter
1 cup chicken broth
1 cup heavy whipping cream, divided
3 tablespoons lemon juice
1/2 pound sliced fresh mushrooms

Directions:

1. In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides then shake off excess.

2. In a large skillet, heat butter over medium heat. Cook chicken in batches for about 5-7 minutes per side. Remove chicken, reserving drippings in pan.

3. Add broth to skillet and bring to a boil. Simmer, uncovered, until liquid reduces to 1/3 cup, about 10 minutes. Stir in 3/4 cup cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes.

4. In a small bowl, whisk together the remaining flour and cream until smooth then stir into sauce. Bring to a boil, cook and stir until thickened, 1-2 minutes. Add chicken and heat through.

Serves 6

Recipe from Taste of Home Magazine

Scottish artists John Edge and Blackmill aka Robert Card have a new song out titled ‘Emerald City’. Soft, beautiful, haunting.

“Don’t you know
the sky will fall down
someday soon”

Check out John Edge on Facebook and Blackmill on Facebook. You can buy the music here.

Cheers!

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Banana Caramel Cheesecake Pie. New Music From Skye Wallace.

I HATE fruit flies. Those annoying buggers invade my kitchen in late summer every single year. I pretty much stop buying any fruit that cannot be stored in the fridge, which includes my beloved bananas.

Fortunately, the temps are falling and so is the population of fruit flies around here. Time to bring on the bananas!

This Banana Caramel Cheesecake Pie is super simple to make and combines an irresistible combination of flavors. Biscoff cookies in the crust are a fun change from the more standard graham crackers.


Banana Caramel Cheesecake Pie

Ingredients:

1 (8.8 oz) package Biscoff Cookies, crushed
6 Tbs unsalted butter, melted
1/4 cup sugar
1/8 teaspoon salt
12 ounces cream cheese, softened
1 3/4 cups confectioners’ sugar
1 teaspoon vanilla
1/2 cup heavy whipping cream
1/3 cup sour cream
1 cup sliced banana
1/2 cup caramel topping
Garnish: sliced bananas

Directions:

1. Preheat oven to 350℉. Grease a 9-ince deep dish pie plate.

2. In a medium bowl, stir together cookie crumbs, butter, granulated sugar and salt. Press mixture into bottom and up sides of prepared pan.

3. Bake until lightly browned, about 10 minutes. Let cool completely.

4. In a medium bowl, beat cream cheese, confectioners’ sugar and vanilla with a mixer at medium speed until smooth. Add cream and sour cream and beat until very thick, about 3 minutes. Stir in sliced banana.

5. Spoon cream cheese filling over cookie crust. Place spoonfuls of caramel sauce on top of pie and gently swirl together, being careful not to disturb the bottom crust.

6. Freeze pie until firm, about 4 hours. Garnish with more banana slices and serve immediately.

Serves 8

Recipe from Paula Deen


Brand new from Toronto-based Skye Wallace is this love song all wrapped up in an alt-rock beat. “Scarlet Fever” is hot, hot, hot.

Check out Skye Wallace on Facebook and her Website where you can learn of upcoming shows in Canada and buy the music.

Cheers!

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Leek And Asparagus Quiche. New Music From Lower Pink.



The first thing I thought when I took a bite of this Leek And Asparagus Quiche was how absolutely perfect the custard filling was. It’s incredibly smooth, creamy and cheesy…the perfect medium to hold suspended bits of the crisp-tender green vegetables.

Leek And Asparagus Quiche

Ingredients:

1 Tbs olive oil
1 cup leeks, thinly sliced
2 cups asparagus, cut into ½-inch rounds
1 sheet frozen puff pastry (from a 171/4-ounce package), thawed
1¼ cups whole milk
1 cup heavy cream
6 large eggs
1 tsp salt
1 cup grated Gruyère cheese
Freshly ground black pepper

Directions:

1. Preheat oven to 350°F.

2. Heat a medium-sized sauté pan over medium heat then add oil and leeks. Sauté until just translucent, about 4 minutes. Add asparagus and continue to sauté for 3 minutes. Remove pan from heat and set aside.

3. Unfold the puff pastry on a lightly floured work surface. Roll out about an extra ½-inch per side using a lightly floured rolling pin. Set into a deep-dish 9-inch pie plate or a 10-inch pie plate. (If using a regular 9-inch plate don’t pour all of the filling in or else it will bubble over.) Place in refrigerator to chill while finishing the filling.

4. Place milk, cream, eggs, and salt in a large bowl and whisk together. Stir in half of the cheese.

5. Remove pie plate from fridge and spoon the reserved vegetable mixture over the bottom. Pour the egg mixture over the vegetables then top with the remaining cheese and a few grinds of pepper.

6. Bake for 45-60 minutes or until puffed and golden.

7. Remove from oven and let rest for at least 15 minutes before serving. Delicious warm or cool. Store any leftovers, well wrapped, in refrigerator for up to 3 days

Serves 6

Recipe from Joy The Baker


All it took was one listen and I am weak in the knees over ‘Young’. It’s new from Swiss artist Lower Pink. Downright gorgeous, I cannot get it out of my mind.

Check out Lower Pink on his Website where you can learn of upcoming gigs in the EU. You can buy the music here.

Cheers!

Posted in Pie | Tagged | 2 Comments