Friday, October 2, 2015

Friday Foodday

Happy Friday and the first weekend of October! Here are my favorite recipes this week.

Month Old Manhattan
c/o Five O'Clock Cocktails
2 ounces Old Overholt Rye Whiskey
3/4 ounce triple sec
3/4 ounce Stock sweet vermouth
1 dash Angostura Bitters
Orange peel, to garnish
Combine all liquid ingredients in a clean Mason jar, stir briskly and briefly with a bar spoon without ice, and tightly seal jar lid. Let stand for one month in a cool, dry place.
To serve, pour jar's contents into an ice-filled mixing glass. Stir vigorously with a bar spoon until drink is well chilled. Strain into chilled cocktail glass and garnish.
Herb, Potato, and Goat Cheese Frittata
2 tablespoons olive oil
2 baby Yukon Gold potatoes, peeled and sliced 1/4-inch thick (1 1/2 cups / 215g)
1 medium shallot, minced
Kosher salt and black pepper
2 cloves garlic, minced
9 large eggs
3 tablespoons whole milk
1/3 cup chopped fresh herbs, like dill, basil, and chives, plus more to garnish
1/4 teaspoon kosher salt
4 ounces (1/2 cup) goat cheese, crumbled
Preheat the oven to 400°F.
Heat the oil in a 10- to 12-inch oven-proof skillet over medium heat. Add the potatoes and shallot, along with a pinch of salt and pepper, and cook until golden-brown, 6 to 7 minutes. Fold in the garlic and cook for an additional 1 minute. Arrange cooked potatoes so they're evenly distributed in a thin layer.
In a large bowl, whisk together the eggs, milk, chopped herbs, and salt. Pour the egg mixture into the skillet to join the potatoes and scatter the top with goat cheese. Place in the oven and bake until set and golden on top, about 12 to 14 minutes.
Slice and serve the frittata straight from the pan or slide onto a serving plate, garnish, and slice into wedges.

Twix Icebox Cake
  • 1 6 oz.bag TWIX® Bites
  • 1 bottle Magic Shell
  • ¼ cup Milk Chocolate Chips
  • 16 Graham Cracker Squares
  • 1 cup Heavy Cream
  • ¼ cup Confectioners' Sugar
  • 3 tbsp Instant Vanilla Pudding Powder
  • 8 tbsp Caramel Sauce plus additional for topping

  1. Melt chocolate chips in microwave on 30 second intervals, stirring in between until chocolate is melted.
  2. Dip the bottom of 4 of the graham crackers squares in the melted chocolate and place on wax paper on a cookie sheet to harden (see photo below). This base will help insure that your cake doesn't get too mushy.
  3. While base hardens, combine heavy cream, vanilla pudding, and confectioners' sugar in a mixing bowl and whip until light and fluffy.
  4. Transfer cream to a piping tool or use a spoon to evenly disperse on top of the first graham crack of each cake as shown in the photo.
  5. Take another graham cracker square and press down lightly to secure it to the cream, try to keep you levels in line.
  6. Continue this for two more layers.
  7. On the last layer, pipe around the edge a second time, leaving a bit of a hole in the middle of the cream.
  8. Add about 2 tbsp of caramel sauce into each hole, lightly press another graham cracker square on top, don't press to hard or the caramel will seep out.
  9. Use a knife to fill in any gaps in the layers with extra cream.
  10. Coat cakes with magic shell and top with chopped TWIX® Bites and caramel sauce and put in the freezer for about 5 minutes for magic shell to harden.
  11. Transfer to fridge for at least 3 hours before serving.

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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.