Friday, August 29, 2014

Friday Foodday

Happy Friday lovebugs!
Here are my favorite recipes this week.

Champagne Punch
  • 3 tablespoons grenadine
  • 3 tablespoons Cointreau
  • 2 tablespoons brandy
  • 1 3/4 cups champagne
  • Raspberries, apples, or other seasonal fruit
  1. Fill a small ice bucket halfway with ice. Pour grenadine, Cointreau, brandy, and champagne over ice. Stir gently, and ladle punch into 2 wide-mouthed stemmed glasses. Garnish punch with raspberries, apples, or any other fruit in season.
Bacon JalapeƱo Cheese Spread
4 ounces cheddar, grated
4 ounces pepper jack, grated
2 ounces cream cheese, room temperature
3 tablespoons mayonnaise
2 strips bacon, cooked and crumbled
3 tablespoons diced pickled jalapenos
1/2 teaspoon juice from jar of jalapeƱos

Add all ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve with crackers.
Roasted Asparagus and Mushroom Poutine
  • 1 cup beef broth, chicken broth or vegetable broth
  • 1/4 ounce dried porcini mushrooms
  • 1 pound asparagus, trimmed
  • 8 ounces mushrooms, quartered
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1 small shallot, finely diced
  • 1 clove garlic, chopped
  • 1/2 teaspoon fresh thyme, chopped or 1/4 teaspoon dried thyme
  • 2 tablespoons flour
  • 1 teaspoon soy sauce
  • salt and pepper to taste
  • 8 ounces cheese curds or diced mozzarella

  • Directions
  • Bring the broth and mushroom to a boil, turn off the heat and let sit until the mushrooms are tender, about 15-20 minutes, before straining the mushrooms, reserving the broth, and chopping the mushrooms.
  • Meanwhile, toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20 minutes, mixing half way through.
  • Meanwhile, melt the butter in a pan over medium heat, add the chopped mushrooms and cook until they start to caramelize, about 5 minutes.
  • Add the shallot, garlic and thyme and cook for a minute.
  • Mix int the flour and cook for another minute before mixing in the broth and soy sauce, seasoning with salt and pepper and simmering until it thickens, about 5 minutes.
  • Plate the roasted asparagus and mushrooms, top with cheese curds and hot gravy and enjoy!

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    Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.