1. Bacardi
Cocktail
2. BANANA
SPLIT ALASKAS
3. Basque-Style Potatoes
4. Beef
And Sweet Potato Stew
5. Bourbon Balls
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1. Bacardi Cocktail
2 oz Bacardi rum
1/2 oz lemon or limejuice
1/2 oz grenadine
In a mixing glass with ice, combine all ingredients.
Shake 35 times.
Strain into glass and serve.
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2. BANANA SPLIT ALASKAS
INGREDIENTS:
2 cake doughnuts -- cut in half horizontally
1 banana -- sliced
2 cups strawberry ice cream -- divided
2 tbsp chocolate syrup -- plus 2 tsps
1/4 cup finely chopped pecans
4 egg whites
1/2 tsp cream of tartar
1/2 cup sugar
1 tsp vanilla extract
1/4 cup coconut -- toasted
DIRECTIONS:
Place doughnuts, cut side up, on an ovenproof wooden board.
Cover each half with banana slices. Spoon 1/2 cup ice cream
over bananas, making an indentation in center of the ice
cream. Fill each indentation with 2 teaspoons chocolate syrup
and 1 tablespoon pecans. Then place in freezer.
Beat egg whites (at room temperature) and cream of tartar at
high speed of an electric mixer 1 minute. Gradually add sugar,
1 tablespoon at a time, beating until stiff peaks form and
sugar dissolves (2 to 4 minutes); add vanilla.
Remove doughnut halves from freezer, and quickly spread
meringue over entire surface, making sure edges are sealed.
Swirl meringue to make peaks. Sprinkle sides with coconut;
cover and freeze until firm.
Remove from freezer and bake, uncovered, at 450 degrees F. for
2 to 3 minutes or until meringue is lightly browned. Serve
immediately.
Yield: 4 servings.
Source: Recipe Ross
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3. Basque-Style Potatoes
Pimento peppers and garlic make for a great potato
side
dish from the French-Spanish border.
Serves 6
1 1/2 Tablespoons Olive oil
1 medium Onion, sliced
1/2 teaspoon Garlic, minced
1/2 cup Parsley, chopped
1/4 cup Pimentos, drained and chopped
Salt and pepper to taste
6 medium Potatoes, sliced 1/4-inch thick
1 cup Chicken broth
Heat the oil in a heavy skillet (that has a lid). Add the
onion and garlic. Cook until soft. And the remaining
ingredients and stir. Cover and simmer for 20 minutes or
until the potatoes are soft.
- Nick Sundberg
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4. Beef And Sweet Potato Stew
The flavors of cumin and sweet potatoes put a new
spin on
an old favorite.
Serves 4-6
2 teaspoons Olive oil
1 pound Stew meat, cubed
1 medium Onion, diced
2 stalks Celery, diced
1 teaspoon Garlic, minced
1 cup Mushrooms, quartered
1 Tablespoon Flour
2 cups Beef broth
2 cups Chicken broth
1 1/2 cups Sweet potatoes, large diced
2 1/2 teaspoon Cumin, ground
1 cup Tomatoes, diced
Salt and pepper to taste
Heat the oil in a large soup pot. Add the beef and brown.
Add the onions and celery. Cook until just soft. Add the
garlic and mushrooms. Cook for 2 minutes longer. Sprinkle
on the flour and cook for 3 minutes (stirring frequently).
Whisk in the broths. Add the remaining ingredients, bring
to a boil and reduce the heat. Simmer for 1 1/2 hours (or
until the beef is tender). Serve warm.
- Nick Sundberg
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5. Bourbon Balls
3 cups vanilla wafers, crushed
2/3 cup confectioner's sugar
1 cup nuts, chopped
2 Tbsp. light corn syrup
2 Tbsp. cocoa
1/2 cup bourbon
Extra confectioner's sugar
Combine all ingredients and mix well. Form into 1/2 inch balls
and
roll in confectioner's sugar. Wrap in wax paper.
Makes about 45 - 50.
The Skinny: Use your favorite sugar substitute.
Source: ArcaMax
