food:
• thai curry soup
• ham spread bruschetta
• gorgonzola almond spread bruschetta
• tomato, basil, parmesan bruschetta
beverages:
• pear, ginger, hot toddy
• aztec hot chocolate
* hot mulled cider
pear ginger hot toddy
canned pears with syrup macerated
ginger syrup - boil ginger, sugar,water (equal water & sugar) reduced by 3/4
lemon juice - fresh
honey
whiskey (seagrams 7)
hot mulled cider
cheap 100% apple juice
cloves
cinnamon
combined all ingredients simmer for hours.
aztec hot chocolate
• 2 cups water
• 1 tablespoon sugar
• 1 tablespoon honey
• Pinch of ground ginger
• 2 whole cloves or dash of ground cloves
• Few grains of red pepper or crushed red pepper (optional)
• ¼ cup unsweetened cocoa
• 1 teaspoon vanilla extract
Directions
In a small saucepan, combine water, sugar, honey, ginger, cloves and red pepper. Heat to boiling over medium-high heat. Reduce to medium and simmer 3 minutes. Remove from heat. With wire whisk, stir in cocoa and vanilla. Stir briskly untl frothy. Strain into warm cups. Makes 2 to 3 servings.
ham spread
sliced or diced smoked ham
butter
cream cheese
red onion
s/p
blend everything together in food processor until smooth
gorgonzola almond spread
gorgonzola
cream cheese
green onions
almonds
blend cheese until smooth then pluse nuts and green onions to keep whole
tomato basil parmesan topping
fresh tomatoes
basil
red onion
vinegar
s/p
chop everything stir, serve.
thai curry lentil soup
INGREDIENTS FOR SOUP BASE:
* 1 shallot, chopped
* 1 stalk lemongrass, bruised and minced (only use up to 2/3 of the stalk from the white bottom up towards the green tops)
* 1/4 or 1/2 of a small Thai red chili (cut in half and remove seeds and then quarter; use more or less for desired heat level)
* 4 cloves garlic, chopped
* 1 two-inch piece ginger (or galangal if you can find it), sliced
* 2 Tbsp. tomato ketchup (told you this wasn’t authentic)
* 1/2 tsp. ground cumin
* 1/2 tsp. ground coriander
* 1/4 tsp. ground white pepper (or black pepper)
* 3 Tbsp. soy sauce (omnivore option: you can use fish sauce)
* 1.5 tsp. sugar
* 1 tsp. chili powder
* 1/4 can good-quality coconut milk (reserve remaining liquid for the soup)
* Juice from 1/2 lime
DIRECTIONS:
* Puree all ingredients in a food processor or blender (it won’t be completely smooth—it will have a more gritty texture).
Note: This will make about 3 portions of soup base so divide it into thirds and the remaining base will keep in the refrigerator for up to one week or you can freeze it. I imagine the base would work nicely with curries or just a thinned out simple sauce for stir fry with tofu and veggies!
INGREDIENTS FOR SOUP:
* 3-4 Tbsp. oil (light extra virgin or vegetable oil)
* 1 large onion, sliced finely
* 1 cinnamon stick
* 2 stalks of lemongrass, gently bruised to open up flavors
* 2 kaffir lime leaves (optional)
* 4 tbsp. of soup base (about 1/3 of what you made for the soup base; see above)
* 2 cups vegetable broth (omnivore option: chicken broth)
* 6 cups water
* 3 cups red lentils (rinsed and picked over for debris)
* 3/4 can of coconut milk (using the rest of the unused can from making the soup base)
* Juice from 1 lime
* 1/2 tsp kosher salt (or to taste)
* 2 tsp. soy sauce
* Cilantro or fried shallots (optional garnish)
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