The CookingBites recipe challenge: non-sparkling alcohol

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Mini Chicken Pot Pie. I almost left the white wine out of it, but I’m glad I didn’t.
 
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Ok, back at it:

Recipe - Pasta with Vodka Sauce (Pasta alla Vodka)

A modern classic, penne with vodka sauce. MrsT and I love this dish - I like making it because it’s so simple, and we both like eating it, because it’s so delicious.

Having the cream in the sauce makes this one luxurious dish, IMO…velvety and smooth, rich without being heavy, the little bit of vodka lifting up the other flavors…a real treat.

The color of the sauce is beautiful as well, so it’s also a feast for the eyes. Rosy pink makes for an alluring dish, beckoning to be tasted…savored…its essence allowed to play on the tongue, dancing with the tastebu— I’ve got to stop, or I’ll be sounding like Nigella soon!

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TastyReuben said:
We’ll have to wait a week for the taste test, but here’s the start:

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Ok, the week's up, so here's the next one:

Recipe - Orange Peel Wine

What a nice little surprise! Fruity (but just the orange), sweet (just barely), and very refreshing! What's nice is that this is a tipple that would work year-round - orange is strongly associated with Christmas and winter, but it's so bright and light, it's perfect for the summer months as well. So nice!

The taste is reminiscent of a mimosa...but a very, very light one. The orange peel really shines in this (though I must say, I'm not getting much coriander - maybe I'll crack them next time).

Very nice, very festive!

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Here’s a breakfast one, because what’s better for breakfast than some Irish whiskey? :laugh:

Recipe - Oatmeal and Berry Cream

I’ll be the first to say, I’m not a huge fan of cold (or even room temp) overnight oats. I like my oatmeal steaming hot.

That said, this is quite good, and what I do like about it is that it’s a very rich dish, what with all that thickened dairy in there. It’s lovely and sturdy spooning it up, and has a surprisingly luxurious texture, for a cold dish. I’m rather convinced I’ve been hasty in my dismissal of cold (or even room temp) overnight oats!

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TastyReuben said:
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Proper cider tastes nothing like that watered-down pizz-colored stuff sold at the market as “apple juice” - good apple cider is intense…sharp and sweet, as it’s usually made from a blend of tart apples with sweeter ones for balance, and cloudy, as it’s unfiltered. You can see the deep brown color of the liquid in the little jar above and how opaque it is. It’s also a fresh product, perishable, which is why people drop everything to plan at least one orchard visit per season (we’ve been on three this Fall, with one more in the works).
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Well it’s gonna be easy to make a proper West Country Somerset boy out of you! ♥️
 
Good number of entries so far, good showing!

I’ve got one I made tonight that I’ll get entered tomorrow, and two I’m planning on making tomorrow (a dessert and a drink).

Maybe two more over the weekend, then that’ll be it for me, most likely.
 
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