It’s good. I make mimosas with whatever fruit juice I have on hand.
The CookingBites recipe challenge: non-sparkling alcohol
- Thread starter Morning Glory
- Start date
Another coinky-drinky:
Recipe - Egg Nog White Russian
I’d describe this as a regular White Russian, but turned up to 11. Replacing the usual rich cream with even richier (new word alert!) eggnog really enhances this.
White Russians are sometimes layered, sometimes stirred to completely mix the liquids, and sometimes just poured and left as-in to create lovely, random streaks…which is what I did.
Recipe - Egg Nog White Russian
I’d describe this as a regular White Russian, but turned up to 11. Replacing the usual rich cream with even richier (new word alert!) eggnog really enhances this.
White Russians are sometimes layered, sometimes stirred to completely mix the liquids, and sometimes just poured and left as-in to create lovely, random streaks…which is what I did.
kaneohegirlinaz
Wannabe TV Chef
- Joined
- 19 Nov 2021
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Here's an idea that I nipped off of social media for serving beverages outdoors:
Take a two-piece canning jar lid, replace the lid with a paper cupcake liner that you've snipped a small X in and insert a straw.
Screw on the ring.
This will keep the bugs out of your drink - when we're outside in particular, the gnats love Wine.
Take a two-piece canning jar lid, replace the lid with a paper cupcake liner that you've snipped a small X in and insert a straw.
Screw on the ring.
This will keep the bugs out of your drink - when we're outside in particular, the gnats love Wine.
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We’ll have to wait a week for the taste test, but here’s the start:
A main course:
Recipe - Braised Pork Loin Chops with Apple-Cream Sauce
When I joined the US Air Force way back in the pre-internet age, I had the greatest goodest (new word alert!) fortune of being sent to upstate New York for my first posting, on the northern border of the spectacular Adirondack Mountains, and smack in the middle of McIntosh apple country.
Beautiful area, just stunning, and the outdoors smelled like fresh apples and pine trees, and it’s where I met MrsT and her wonderful family. The area left a permanent mark on me, I love it dearly and miss it terribly, especially this time of year.
One reason is that the Adirondacks used to be just thick with those bygone mountain resort hotels, playgrounds of the rich and famous from the turn of the century until the 1960’s or so… expansive lodges with massive rough-hewn timbers, fireplaces big enough to park a car in, and world-class restaurants serving those classic supper club menus - thick steaks, creamed spinach, fresh trout, and apples worked into as many as possible, owing to the nearby cash crop of mouth-puckering McIntosh apples, as crisp as a late-October Tupper Lake morning.
I was so lucky to catch the tail-end of those lodges; sadly, most have closed and passed on to an afterlife of private residences or are simply wasting away, soon to be ghosts of that time…the Royal Savage Inn…the Valcour Lodge…and the Wawbeek, on Upper Saranac Lake shore.
Once I’d met MrsT, it wasn’t unusual for her folks to wrangle everyone together, into their big conversion van, and off for a rustic-but-elegant supper, right out of 1962. I positively treasure those memories (and yes, I’m stopping to wipe my eyes a little) - and that’s where this dish comes from.
Pork chops pan-fried in butter, a simple cream sauce flavored with apple brandy, and apples, of course - it doesn’t get much simpler than that, and it certainly doesn’t get much better.
Pork and apples, a match made in culinary heaven, the sweetness of the brandy undercutting the sharp bite of the tart apple (I had to settle for a Granny Smith, because Macs from anywhere other than upstate NY just aren’t tart enough), all smoothed over by that luxurious cream…it’s so beautiful in its simplicity.
They also say good food can trigger memories, and this one certainly did - MrsT and I sat reminiscing over those early days of dating…going to the Lakesider…Dominic’s …the Fairway…all long gone but still very much alive in our hearts.
Recipe - Braised Pork Loin Chops with Apple-Cream Sauce
When I joined the US Air Force way back in the pre-internet age, I had the greatest goodest (new word alert!) fortune of being sent to upstate New York for my first posting, on the northern border of the spectacular Adirondack Mountains, and smack in the middle of McIntosh apple country.
Beautiful area, just stunning, and the outdoors smelled like fresh apples and pine trees, and it’s where I met MrsT and her wonderful family. The area left a permanent mark on me, I love it dearly and miss it terribly, especially this time of year.
One reason is that the Adirondacks used to be just thick with those bygone mountain resort hotels, playgrounds of the rich and famous from the turn of the century until the 1960’s or so… expansive lodges with massive rough-hewn timbers, fireplaces big enough to park a car in, and world-class restaurants serving those classic supper club menus - thick steaks, creamed spinach, fresh trout, and apples worked into as many as possible, owing to the nearby cash crop of mouth-puckering McIntosh apples, as crisp as a late-October Tupper Lake morning.
I was so lucky to catch the tail-end of those lodges; sadly, most have closed and passed on to an afterlife of private residences or are simply wasting away, soon to be ghosts of that time…the Royal Savage Inn…the Valcour Lodge…and the Wawbeek, on Upper Saranac Lake shore.
Once I’d met MrsT, it wasn’t unusual for her folks to wrangle everyone together, into their big conversion van, and off for a rustic-but-elegant supper, right out of 1962. I positively treasure those memories (and yes, I’m stopping to wipe my eyes a little) - and that’s where this dish comes from.
Pork chops pan-fried in butter, a simple cream sauce flavored with apple brandy, and apples, of course - it doesn’t get much simpler than that, and it certainly doesn’t get much better.
Pork and apples, a match made in culinary heaven, the sweetness of the brandy undercutting the sharp bite of the tart apple (I had to settle for a Granny Smith, because Macs from anywhere other than upstate NY just aren’t tart enough), all smoothed over by that luxurious cream…it’s so beautiful in its simplicity.
They also say good food can trigger memories, and this one certainly did - MrsT and I sat reminiscing over those early days of dating…going to the Lakesider…Dominic’s …the Fairway…all long gone but still very much alive in our hearts.
kaneohegirlinaz
Wannabe TV Chef
- Joined
- 19 Nov 2021
- Local time
- 3:19 AM
- Messages
- 4,721
AAWWWWWW
TastyReuben *sniff* that's just such lovely memories
TastyReuben *sniff* that's just such lovely memories
Thanks - you don’t always appreciate good times when you’re in the middle of livin’ in them, and that was certainly the case then.
The cookbook I referenced…MrsT’s older sister gifted me that, just last year, saying it had been on her shelf for decades, and she never really used it, so she gave it to me.
Of course, every time I make something out of it, I text her a pic (she’s an excellent cook, BTW, better than I) and thank her again, and she always tells me some funny (and highly inappropriate) story about where the recipe came from, because she knows every nook and cranny up there and has been to every place mentioned in the cookbook and a hundred others that aren’t.
Yesterday was a real apple brandy day - in addition to the entered recipe, we also had glazed carrots that included apple brandy, and hot mulled cider that included apple brandy as well - no recipes for those last two, because it was simply splashing in some of the booze before enjoying.
badjak
Über Member
I think I am not going to post the recipe, just give a short instruction here.
Grab botte of red wine from fridge (fridge cooled is optional but thoroughly advised at room temperatures of 35+ oC)
Grab glass, check if clean
Use coork screw to remove cork (alternatively, unscrew screw top wine)
Carefully pour in glass
Sit down
Enjoy
Grab botte of red wine from fridge (fridge cooled is optional but thoroughly advised at room temperatures of 35+ oC)
Grab glass, check if clean
Use coork screw to remove cork (alternatively, unscrew screw top wine)
Carefully pour in glass
Sit down
Enjoy
Got another today or tomorrow.
badjak
Über Member
Sorry guys, just couldn't resist an entry like that 
msmofet
🌹 🍉 Still trying to get it right.