tipsyculinaryqueen

Tuna Asparagus Panini With Viognier Tarragon Sauce

2016-10-18T13:32:39-04:00

Oh these photos were making me want another one of these today for lunch :)

The instigator for this fancy sandwich? Landana Asparagus Gouda from my favorite cheese shop, Murray's at Kroger. Fresh, green, spring flavor with that characteristic creamy texture but a bit saltier than some Goudas. Unfortunately, it is a seasonal cheese. So why am I posting this in fall? Because tuna and asparagus can be found all year long and this panini is too delicious to put off until next spring. There are so many wonderful melting Gouda cheeses, you could try a different one each month til spring arrives again :)

Much like a dressing makes the salad, a sauce makes the sandwich. Tarter with a couple of twists.

I am a lifetime subscriber to Julia Child's concept of, a little wine for the recipe and a lot more for the chef:) The White Knight Viognier has enough body to stand up to the rich cheese, mayo, and buttered toast.

It's musky note works well with asparagus, and a melon citrus fruity balance to cleanse the palate and compliment the sauce and tuna. Viognier in general is fantastic with asparagus, a food that can be challenging to match with wine. Tarragon is one of my favorite herbs when I cook asparagus, whether in an omelet, stir fry, or sandwich form.

See how light and airy this bread is....Nice and crisp!

Now for the tuna...I live in a coastal seafood town so it really annoys me to find seafood from all over the world in my local grocery stores, a situation that is primarily money driven. I want it fresh, not frozen whenever possible, or at least from the U.S.A. So I've started purchasing Sushi grade tuna because it's never frozen. It's also milder, less gamey and wild in flavor, with a more moist texture.

I also love the sharp taste of Yellow fin and will hungrily eat it if fresh caught. Personal preference, so choose whatever kind of tuna you enjoy. I used a sour dough bread that had a transparent airy sort of texture. Better than a real dense slice because it will get a fabulous crisp surface, a must with a panini.

Not the prettiest picture but the best part for the chef/photographer :)

Serving Size - 2 sandwiches

Ingredients For Viognier Tarragon Sauce

- 1/2 cup mayonnaise

- 1 teaspoon sweet relish

- 1 tablespoon White Knight viognier (or other dry white wine)

- 1 teaspoon dried tarragon

- 1 1/4 teaspoon fresh Meyer lemon juice

- pinch of pepper

Ingredients For Panini

- 1/2 tablespoon olive oil

- 1/2 pound Sushi grade tuna, forked into large pieces

- salt and pepper to taste

- 10 asparagus spears, blanched for 2 minutes, then placed into ice water to cool and retain bright green color

- .25 lb. of Landana Asparagus Gouda (or other melting cheese if you can't find this one)

- 4 slices sour dough bread (find this in the deli section, pre-sliced)

- About 1 to 1 1/2 tablespoons butter (I melt half in the pan and brown one side, then while it's cooking spread the rest on the other side and flip)

Directions For Viognier Tarragon Sauce

1. Whisk all ingredients into a bowl.

2. Set aside.

Directions For Panini

1. Heat oil in a skillet over medium heat.

2. Cook tuna approximately 3 to 5 minutes on each side, depending on thickness and how you like your tuna.

3. Fork into large pieces.

4. While tuna is in the pan, blanche asparagus for 2 minutes. Then place into cold water. Drain before placing onto sandwich. Cut to fit the length of the bread. The ends make great snacks :)

5. When tuna is done, slice and divide cheese between all 4 pieces of bread. This becomes the glue that holds everything in place when it melts.

6. Place tuna onto one side of bread.

7. Set asparagus spears over tuna.

8. Heat skillet over medium low heat and melt half of the butter. Carefully close the sandwiches. Brown on one side until golden and crispy, approximately 5 to 10 minutes. Spread the rest of the butter on the top side, flip, and brown for about 5 to 10 more minutes, until golden and the cheese has melted.

9. Remove sandwich from pan and cut in half.

10. Spoon some sauce into a bowl and dip away. You get a nice dollop of deliciousness in every bite! If you have any sauce left over, it's also fantastic on fried seafood like crab cakes, shrimp, and scallops.

Store leftovers in the refrigerator for only 3 to 4 days. To reheat sandwich, preheat oven to 350. Lay sandwich open faced on a sheet pan. Top with foil. Heat for 15 minutes. Then remove foil, close sandwich, and heat for another 15 minutes, or until hot, turning half way through. It may not be as crispy as when it's first prepared, but better than reheating in the microwave.

What kind of panini creations are you whipping up in your kitchen? Please share in the comments below!

Chocolate Bananas Foster French Toast With Banana Bread Beer Syrup

2016-10-13T17:37:53-04:00

In the beer world there are the bold IPA lovers, the mellow cidar sippers, adventurous consumers of unique craft flavors, and the traditionalists of the tried and true trio, Bud, Coors, and Miller.

Then there are chefs like me that look at Banana Bread Beer and have naughty visions of French toast dancing in my head :)

Admit it, if you're reading this food blog you're guilty of those fantasies too...custardy bread topped with bananas, dripping in sticky brown sugar and rich butter. Oh and what would a dream like this be without a little chocolate spread across each soft slice...Okay, snap out of it so I can tell you where the beer comes in!

A little twist on the original bananas foster by adding beer to the egg mixture. I know beer and eggs may be too strange but stay with me. The edible end result is so worth it! Instead of the theatrical pour of dark rum send your tender sugar laden fruit for a swim in Wells Banana Bread Beer!

It's a classic ale, subtle banana flavor with that slightly bitter hops finish, so not a sweet fruity drink. Perfect contrast to the decadence featured on this plate. And to me, bananas say tropics and nothing accents that region more than macadamia nuts:)

No holding back - take a big bite full of moist custard drenched bread coated in Nutella, stacked with sugary smooth banana, dripping in beer syrup with a buttery macadamia finale...Oh yeah, now that's a brunch worth crawling out of bed for ;)

I love the Pepperidge Farm seasonal breads for French toast. For this, I chose the chocolate banana. But if you can't find that one use their chocolate chip or even banana bread, or Challah would work! Just get some Banana Bread Beer and give this Bananas Foster French toast a try. It will create a deliciously memorable mark on your friends and families palates!

Serving Size - 2 to 4

Ingredients For French Toast

- 1 tablespoon butter

- 2 eggs

- 1/4 cup heavy cream

- 1/4 cup Banana Bread Beer

- 1/2 tablespoon vanilla

- pinch of salt

- 4 slices of Pepperidge Farm chocolate banana bread

- 8 teaspoons Nutella (more if you prefer)

- 1/3 to 1/2 cup macadamia nuts

Ingredients For Banana Bread Beer Syrup

- 1 tablespoon butter

- 2 tablespoons brown sugar

- 2 bananas, peeled and cut into thirds and then sliced down the middle

- 1/3 cup banana bread beer

Directions For French Toast

1. Whisk together first 5 ingredients into a mixing bowl.

2. Heat a skillet over medium heat and melt butter.

3. Thoroughly soak each slice of bread in the egg custard. Place in skillet and bake until each side is golden brown, approximately 8 to 10 minutes. It's not very thick but turn the heat down to medium low if necessary, so the inside of the bread cooks as well.

Directions For Banana Bread Beer Syrup

1. Heat another skillet over medium heat.

2. Melt butter.

3. Add in brown sugar. Blend with the butter into a gooey syrup.

4. Toss the bananas in and coat completely in the sugar.

5. Pour beer over, raise heat to medium high for just a couple of minutes to reduce alcohol. Allow to thicken a bit.

6. Keep warm until toast is ready.

Plating It All Together

1. Layer Toast onto a platter or individual plates.

2. Divide that delicious syrup evenly over the top of each slice.

3. Sprinkle with macadamias.

4. Pour some java for everyone and enjoy :)

If you manage to have any left over, store it in the refrigerator for 2 to 3 days. You can heat it in the microwave, although French toast is best eaten right away.

Have you welcomed the craft beer craze into your kitchen? Please share your favorite flavors and recipes in the comments below!

Blackberry Moonshine Jam Molasses Thumbprint Cookies

2016-10-12T18:13:29-04:00

I realized these were wine inspired cookies when I was using the same delicious words to describe them that I use to illustrate my favorite wines.

Bold dark fruit. Smoky flavors layered with spice. Deep richness that lingers on the palate. Natural sweetness in the 'fresh from the farm' berries. Rustic mouth feel with the seeds giving the jam a lot of chew. All nestled into the well of a soft cookie!

And how fun they were to share at wine tastings

They even traveled to Cullipher's Farm, the wonderful people that grew and harvested these amazing blackberries!

Most commercial jam/jelly is too sugar laden for me, with more syrup than fruit. So I prefer to make my own with just a little sugar.

This little gem is the star in my blackberry jam. And oh how I'll miss you.

Cullipher's Market has ruined me for ever being able to enjoy a store bought blackberry. There is no comparison. There's were the sweetest and largest berries I've ever had, even from other local crops.

I'd pass by the frig and grab some for a snack or spoon some coconut cream Greek yogurt, walnuts, and Kashi cereal over top. A breakfast my African Grey parrot and I both indulge in. One berry at a time, he does his part :)

Of course I could always go with the excuse that the blackberry moonshine needed to be used;) Not only is the shine blended into the jam but it really makes its presence felt in the drizzle. Fruity and just a touch of sweet to offset the tangy jam and spicy cookie!

Sugar does help to preserve the jam and because I'm using less than normal it will not last as long. Keep it for only about 1 week in the refrigerator and approximately 1 month in the freezer.

The cookies freeze well but not with the jam. It oozes into the crevices, which is delicious but once they thaw out it makes the cookies soft and they fall apart. So make the cookies and jam ahead of time but combine them right before serving them. Leftovers can be stored in the frig but again, they will soften. They're so scrumptious though you probably won't have any left :)

Servings - Makes 28 cookies if you use a medium sized scoop

Ingredients For Blackberry Jam

- 3 cups fresh blackberries

- 3/4 cup blackberry moonshine

- 1/2 cup water

- 3 tablespoons sugar

- 1/2 cup fresh cinnamon basil (whole leaves)

- 1 tablespoon cornstarch

- 2 tablespoons water

Ingredients For Molasses Cookies

- 2 1/4 cups flour

- 1/2 teaspoon baking soda

- 1/2 teaspoon baking powder

- 1/4 teaspoon salt

- 1/2 teaspoon ground ginger

- 3/4 cup butter, softened (1/4 cup salted and 1/2 cup unsalted)

- 1 cup granulated sugar

- 1/4 cup molasses (not blackstrap)

- 1 egg

- 1 teaspoon vanilla

- Turbinado sugar to roll each cookie in

Ingredients For Drizzle

- 1 1/4 cup powdered sugar

- 3 tablespoons blackberry moonshine

Directions For Blackberry Jam

1. Add all ingredients except cornstarch and the 2 tablespoons of water into a sauce pan. Bring to a boil for 2 to 3 minutes to let the blackberries start to break up.

2. Then turn heat down to medium or medium low and cook until it starts to thicken, about 30 to 45 minutes.

3. In the last 10 minutes or so, blend cornstarch into water. Stir into jam. It will continue to thicken as it cools. Cool completely before adding to cookies.

If you decide to add more sugar and make your jam sweeter you may not need all or any of the cornstarch mixture.You want it to be thick enough that it won't drip across the cookie.

Directions For Molasses Cookies

1. Whisk together dry ingredients into a bowl. Set aside.

2. In a stand mixer, cream butter and sugar for about 3 to 4 minutes, until it's pale and fluffy.

3. Add molasses, egg, and vanilla. Blend together, scraping the sides and bottom of the bowl to make sure it's all incorporated.

4. Gradually add the flour and beat until just incorporated.

5. Chill the dough in the refrigerator for at least 1 to 2 hours.

6. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

7. Gather the dough using a medium sized cookie scoop, roll in Turbinado sugar, and place each one about 2 inches apart on the parchment.

8. Bake for about 9 to 10 minutes until they are a light golden brown. They may seem like they aren't done but once they cool they'll be crisp on the outside and chewy in the middle.

9. As soon as you remove them from the oven while they're still soft, take a 1/2 teaspoon measuring spoon and gently massage a small well into the middle of each cookie. Be careful not to go all the way through. Leave them on the baking sheet for a couple of minutes, then transfer to racks to finish cooling.

10. Cool completely before adding the jam and drizzle. If you have extra jam it's delicious on biscuits, English muffins, and ice cream :)

Directions For Drizzle

1. Whisk sugar and moonshine together into a drizzling consistency. Add more of either ingredient to thin or thicken as needed.

Storage - These cookies are best eaten right away. Refrigeration causes the fruit filling to run into the little cracks of the cookie and they become soft. Store the jam in the frig for one to two weeks and the cookies in an airtight container for three to four days. Freeze the jam and cookies separately for one to two months.

You may be able to keep the jam longer in the frig but because of the lower sugar content it does not preserve as well and for as long as your typical sweeter jellies and jams.

Many different fruits would play beautifully with a molasses cookie.

Here's a summer peach version...same cookie, peach moonshine jam with cardamom and vanilla, YUM :)

A spicy, floral, fruity combination that you can still enjoy with fresh peaches!

Run to the store...it's worth it!

Ingredients For Peach Moonshine Jam

- 2 cups fresh peaches, diced small

- 2 tablespoons sugar

- 1/2 cup peach moonshine

- 1/2 cup water

- 2 teaspoons vanilla

- 1/2 teaspoon cardamom

- 1 tablespoon cornstarch

- 2 tablespoons water

Directions For Peach Moonshine Jam

1. Add all ingredients into a sauce pan except the cornstarch and the 2 tablespoons of water. Bring to a boil for 2 or 3 minutes.

2. Turn down to medium or medium low until thickened, About 20 to 30 minutes.

3. In the last 10 minutes or so, blend the cornstarch and water together. Stir into peach mixture and cook until it's thick enough to spoon into cookies without spilling over. It will continue to thicken as it cools.

4. Cool completely before adding to cookies.

You may be able to keep the jam longer in the frig but because of the lower sugar content it does not preserve as well and for as long as your typical sweeter jellies and jams.

Already brainstorming a fall version of these fabulous cookies. What so you think would be a delectable holiday filling alongside molasses and ginger? Please share your ideas or experiments in the comments below!

Butterbean Hummus And Cherry Bruschetta

2016-09-28T17:15:37-04:00

One mason jar of 100 proof cherry moonshine, gorgeous sweet cherries, and these tender little summer butter beans inspired this cheesy crunchy amazing 2 bite appetizer!

Only recently did I jump on the hummus train, as I wasn't a bean fan until the last few years. Now, I enjoy chickpeas roasted for a snack in salads, soups, and of course, hummus smeared on Stacy's pita chips.

For my first homemade hummus I wanted to create something original, especially since it was going to hold beautiful moonshine spiked Bing cherries in place on my new bruschetta recipe. The potent juice from one of my liqueur tastings is a tart and sweet accompaniment to the fresh fruit!

I started with fresh summer butterbeans, not canned or frozen. I cooked them in chicken stock with onions and fresh herbs, so right from the beginning this dip is packed with flavor.

Instead of tahini, I toasted sesame seeds and walnuts and ground them together with the beans and onions to make a paste. From there, fresh oregano, garlic, zesty red pepper flakes, lemon juice to brighten it up and walnut oil instead of olive. I love the mild nutty taste. I like the hummus selections with oregano, pine nuts, and roasted red peppers so I wanted some of that complexity in mine.

I eat cherries by the handfuls in summer, but also love to cook and bake with them. Delicious in cookies Chocolate Ganache Coated Sugar Cookies With Cherry Sage Filling. And savory dishes like Pork Tenderloin With Bourbon Cherry Sauce And Violet Balsamic Onions and Smoked Turkey Horseradish Cheddar And Cherry Panini With Red Wine Rosemary Mayo!

Every season I play a mix and match game of what produce, cheese, meat, alcohol, herbs, and spices I have and decide what I want to combine into novel recipes. I thought the earthy dry texture of the butterbeans would be a beautiful contrast to juicy succulent Bing cherries. I try to let the fruit shine on its own as much as possible. Just a little saute in coconut oil then deglaze in cherry moonshine to bring out the natural sugars.

Now for that cheesy delicious cap. I always refer to my friends at Murray's for cheese recommendations. They have such a fantastic selection and so much knowledge! I describe what I'm cooking and they come up wiht the best cheese pairing. Estate Gouda with its dense, dry texture and nutty caremelly flavor has the perfect tang and meltability. Also, it would be a fabulous pizza cheese. With the fresh oregano, olive oil brushed crostini, and cheese, it smelled like I was baking a pie:)

You can use any crostini. Kroger sells this bake yourself loaf that I prefer. Slice, brush with olive oil, and toast on both sides...perfection!

The whole mini package is smooth, earthy, nutty, sweet, juicy, and spicy with oregano and red pepper flakes.

Makes 16 appetizers

Ingredients For Hummus

- 1 cup fresh butterbeans cooked with chicken stock, onions, thyme, and rosemary

- 1/8 cup sesame seeds, toasted in a skillet over medium low heat until slightly browned, about 15 to 20 minutes

- 1/3 cup walnuts, toasted over medium low heat for about 8 to 10 minutes

- 1 garlic clove, minced

- 2 to 3 sprigs fresh oregano (remove leaves from stems)

- 1/2 teaspoon red pepper flakes

- 1 1/2 tablespoons fresh lemon juice

- 1 tablespoon walnut oil

Ingredients For Cherries

- 1 teaspoon coconut oil

- 16 cherry halves

- 4 fresh thyme sprigs

- 1/4 cup cherry moonshine

Ingredients For Bruschetta

- 1 to 2 tablespoons olive oil

- 1 - 10 inch loaf of French bread, sliced in 1/4 to 1/2 inch slices

- 16 thin slices of Estate Gouda cheese

Directions For Hummus

1. Place butter beans, sesame seeds, and walnuts into a food processor. Pulse a few times. Then blend into a paste.

2. Add next 4 ingredients. Pulse until combined and the herb leaves are chopped.

3. Drizzle oil in while mixing continuously to a smooth texture.

Directions For Cherries

1. Heat coconut oil over medium heat.

2. Saute cherries and thyme sprigs for about 5 minutes.

3. Pour moonshine over and continue heating until alcohol evaporates.

4. Remove from heat, take thyme out, and cool.

Directions For Bruschetta

1. Heat oven to 350.

2. Slice bread into 1/4 to 1/2 inch slices. Brush both sides with olive oil. Bake for about 15 to 20 minutes, turning half way through, until crisp and lightly browned. Remove from oven and cool slightly.

3. Spread hummus on each slice of bread. Top with 2 cherries and a slice of cheese. Gently press the cherries into the hummus to secure them.

4. Heat under the broiler until cheese is melted and bubbly. Doesn't take long so watch carefully. Enjoy right away while the cheese is ooeey and gooeey :)

Storage - These need to be eaten right out of the oven. You can make the hummus and prepare the cherries ahead of time. Keep in the refrigerator for up to one week.

White Russian Chocolate French Toast Topped With Expresso Cream And Kahlua

2016-08-22T23:12:21-04:00

French toast is a decadent experience that deserves time to savor.

A memorable moment where you sigh between each succulent bite, swallow the guilt, and resolve to eat lettuce and water the rest of the day. Especially when it comes to a sinfully chocolate, Kahlua and vodka spiked, expresso cream topped encounter like this!

Vodka left from a liqueur tasting led me to blend some Kahlua. My homemade Kahlua led me to make a White Russian. That succulent, creamy cocktail edged me into the temptation of dreaming up other ways to enjoy the same tantalizing combination of flavors, beyond the glass. A perfectly natural progression.

Having taken recipes in the other direction like Strawberry Shortcake to Strawberry Cocktail and Chocolate Mint Pound Cake to Chocolate Mint cocktail. Each soothing sip generated a sweet, tantalizing idea I was excited to try.

French toast is so much more than egg and milk dunked white bread browned and topped with a sprinkle of powdered sugar and cinnamon or a drizzle of maple syrup.

Cake, homemade or flavored breads, or even rolls can form a delicious platform to soak any number of egg based creations in. My Poundcake French Toast With Pineapple Sage Amaretto Syrup transports you to the tropics. Find this recipe in my cookbook, 2 Shots Of Tasting, Toasting, And Tantalizing With Rum - Irresistible Rum Cooking And Cocktail Recipes

Don't let fresh blueberry season pass you by without trying this one, Blueberry Tequila Azul And Pecan Stuffed French Toast

Here's a couple more ideas:

For fall, Caramel Apples Cream And White Chocolate Stuffed French Toast And

Pumpkin Bread Cream Cheese Stuffed French Toast With Streusel Topping

Back to our featured White Russian...The java topping, oh my goodness! So simple with three ingredients but it lends such a rich flavor to this dark chocolate cake.

Then there's the star, the reason I created this must try french toast, my homemade Kahlua.If you have a couple of hours to let this simmer on the stove, no need to buy Kahlua again. With a few inexpensive ingredients and a yield of almost 2 quarts, it's worth the time.

And the deep coffee liqueur is a beautiful partner of chocolate.

That fabulous kahlua, vodka, cream theme threads throughout this French toast :) As soon as you have time to stop and savor every bite of brunch, make this french toast!

Servings - 2

Kahlua - almost 2 quarts

Ingredients For Kahlua

- 3 cups white sugar

- 4 slightly rounded tablespoons instant coffee (I use Folgers)

- 4 cups water

- 1/5 (750 ml) vodka

- 1 tablespoon vanilla

Ingredients For Cream

- 4 ounces mascarpone, softened

- 1/2 teaspoon expresso powder (I bought expresso and ground it into a fine powder)

- 1/2 tablespoon powdered sugar

Ingredients For French Toast

- 2 thick slices of chocolate pound cake (refrigerated so it's easier to soak without falling apart)

- 1/2 tablespoon butter

- 1 egg

- 1/4 cup heavy cream

- 1 tablespoon vodka

- 2 tablespoons Kahlua

- powdered sugar for garnish

Directions For Kahlua

1. Add sugar, coffee, and water into a saucepan with no lid.

2. Simmer gently for 2 hours. Cool.

3. Stir in vodka and vanilla. Store tightly in bottles. Good right away but it gets even better with time!

Directions For Cream

1. Blend cream, expresso, and powdered sugar together. The amount of expresso and sugar can be adjusted to taste. Serve chilled or at room temperature.

Directions For French Toast

1. You can use store bought or home made cake. Just slice it thick and refrigerate it so it's sturdy enough to handle the custard coating.

2. Melt butter in a skillet over medium low to medium heat.

3. Whisk egg and next three ingredients together in a bowl big enough to dunk cake in.

4. Gently soak each slice in the egg mixture and cook until browned on each side, about 10 to 15 minutes. You want to cook it slow enough that the cake heats all the way through without burning on the outside.

5. Place each slice on a plate, top with expresso cream, a generous drizzle of Kahlua, and a sprinkle of powdered sugar! Oh so divine :)

Storage - I'm sure it's a rule, or should be...eat French toast right away while it's hot, soft, and dripping in syrup of some kind :)

If you do not want to eat all of the cream, keep in the refrigerator for 3 or 4 days.

Pour Kahlua in tightly sealed bottles and store in a cool dark place for up to 4 years. It's best served chilled for cocktails but room temperature for baking.

Do you make your own Kahlua? What are some of your favorite coffee liqueur recipes? Please share in the comments below!