Boozipes

Cooking with Rum: Eggnog Florentines

Posted by on 8:00 am in Boozipes, Cooking with Rum | 0 comments

Cooking with Rum: Eggnog Florentines

During a recent trip to Madrid, Spain we dove head-first in to the wonder and chaos of the Mercado de San Miguel, an indoor pavilion with an open air feel that was packed with a dizzying array of tapas-style food vendors. The market was wall-to-wall people, and everyone was jockeying for a turn to place an order or for an open spot at a table. The vendors served everything from gourmet cheeses and olive assortments to amazing seafood spreads that included sea urcins, gulas (thin slices of fish intended to imitate the pricey angulas, which are...

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Cooking with Rum: Eggnog Florentines

Posted by on 2:33 pm in Boozipes | 0 comments

The full Eggnog Florentine post is soon to follow. In the meantime, check out this quick video. You don’t see the rum go in, but I promise it’s there! Check back soon for the “how to” on these crunchy, buttery treats. If you’re missing the flavors of the holidays, but not the stress, this eggnog filling will fill...

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Cooking with Champagne: A sophisticated party dessert or Jell-O shot in disguise? You decide

Posted by on 5:40 pm in Boozipes, Cooking with Champagne | 0 comments

Cooking with Champagne: A sophisticated party dessert or Jell-O shot in disguise? You decide

Champagne Gelee It starts with Halloween. Sugar just laying around the house, tempting and taunting every time you pass. Then Thanksgiving hits with an onslaught of rich, sugary treats that, well, haven’t stopped yet. And New Year celebrations are right around the corner. So if your sugar hangover is in full effect but you would still like to offer New Year’s Eve Party guests something sweet, Champagne Gelee is the perfect answer. It’s sure to add pizzazz to your get together, impress as a bring-along dish or put leftover bubbly to good use...

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Champagne Gelee

Posted by on 3:16 pm in Boozipes, Cooking with Champagne | 0 comments

Here’s a quick look at Champagne Gelee in the making. The full blog post is soon to follow, begging the question: Is this a sophisticated dessert worthy of holiday tables or just a dressed-up Jell-O shot?

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Cognac Cranberry Sauce

Posted by on 3:32 am in Boozipes, Cooking with Cognac | 2 comments

Cognac Cranberry Sauce

I can’t believe it, Thanksgiving is just one day away! And if you’re stressing about pulling together last minute details, or what you’re going to bring to the multiple dinners, take a deep breath. Not only is this recipe a breeze, but it will make you – and others at the Turkey Day table — smile. If you’re bringing a dish to an uptight gathering — I’m sorry that stinks, but smile to yourself as others indulge without knowing the condiment’s spiked origins. On the other hand, if your Thanksgiving company is of the rowdy...

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Cooking with Beer …

Posted by on 12:20 am in Boozipes, Cooking with Beer | 0 comments

Cooking with Beer …

Left Hand Milk Stout Mushroom Ragu Today is International Stout Day, so why not celebrate in your kitchen with a new boozipe: What you’ll need: 4 Turkey sausage patties 2 Tablespoons Olive oil 8 oz. gourmet blend of mushrooms (baby bella, shitake and oyster) 8 oz baby bella sliced mushrooms ¼ Cup yellow onion, diced 1/6 Cup your favorite stout. I used Left Hand Milk Stout (yum) ¼ Cup Heavy Cream (I used fat free Half & Half) 1 garlic clove ½ Cup Fontina Cheese, shredded 1/6 Cup Parmesan Cheese, shredded 1 Tablespoon butter 1/3 teaspoon...

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Cooking with Baileys: Peanut Butter Brownies with Chocolate Baileys Ganache

Posted by on 8:30 pm in Boozipes, Cooking with Baileys | 0 comments

Cooking with Baileys: Peanut Butter Brownies with Chocolate Baileys Ganache

I started this post with “I love, love, love …,” and then I realized that’s exactly how I started off the last post. But it’s true – I love, love, love peanut butter too. In my world the only thing better than peanut butter alone is peanut butter with chocolate. Add a little pizzazz from the liquor cabinet and you’ve got yourself one dangerous treat. In fact, although I will definitely make these again it won’t be for a little while as it’s extremely difficult to walk by these brownies and not grab one. So, unless you have Herculean will...

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Cooking with Bourbon: Angel’s Share Biscuits

Posted by on 8:14 pm in Boozipes, Cooking with Bourbon | 0 comments

Cooking with Bourbon: Angel’s Share Biscuits

  I love, love, love breakfast food, southern cooking and of course booze. So you can image how excited I was to learn about Angel’s Share Biscuits. It doesn’t get more southern than biscuits, which are a breakfast food and these feature bourbon – a tasty trifecta. Yay! The “Angel’s Share” is the portion of a wine or spirit that evaporates during the distilling process. A perfect name for a biscuit recipe that calls for bourbon; the name “Devil’s Share Biscuits” would probably work too, as the Devil’s Share is the volume lost in the...

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Cooking with Tequila: Ceviche with Tequila Cream

Posted by on 3:27 pm in Boozipes, Cooking with Tequila | 0 comments

Cooking with Tequila: Ceviche with Tequila Cream

There are so many spirited recipes I’m excited to share with you, but most I considered for this post just weren’t right. For example, white bean, sausage and garlic soup made with  bourbon was a top contender. Until I stepped outside.  While it’s on the cusp of fall in many areas, here in central Florida the heat hasn’t given indication that it’s anywhere near ready to lighten up. Almost everyday around lunchtime the humidity rises so much that your glasses fog up when opening the car door. The heat builds until around 5 p.m. when the clouds...

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Hennessy Peppercorn Tenderloins

Posted by on 4:07 am in Boozipes, Cooking with Cognac | 0 comments

Hennessy Peppercorn Tenderloins

While many of the tipsy recipes you’ll find here revolve around the sweet, this Cognac Peppercorn Beef Tenderloin is a savory entrée that’s date-night or special occasion worthy. It definitely leaves an impression. This spiked steak is sure to inspire smiles at the dinner table. Cheers!  After briefly soaking the tenderloin in cognac – I used Hennessey — the remaining liquor is utilized in the sauce, which provides a silky contrast to the spicy peppercorns. A bit of warning — those who are spice-sensitive may want to cut back on...

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