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Cooking with Blanc de Noirs: Oregon-ized champagne brownies
Filed under: West Coast, Chocolate, Recipes, Spirited Cooking Day  I was captivated by the Champagne brownies made by
Kelli from Lovescool, but the price tag threw me off. One commenter said she'd paid over $50 for the ingredients.
I'm just a little bit lush, so I came up with what I thought was a brilliant idea: enact the brownies with all Oregon
ingredients. Domaine St. Michelle
Blanc de Noirs from nearby pinor noir country. Cremerie
Classique butter from Clackamas, Oregon. Dagoba chocodrops. I
made the brownies almost following the directions, leaving off the champagne jelly (that seemed just a bit over-the-top
to me) and replacing six ounces of the dark chocolate with a cup...
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Cooking with red wine: Red wine spaghetti with broccoli
Filed under: Wine, Dinner, Vegetables, Boiling, Spirited Cooking Day  I'd been itching to try this recipe since it came
out in October's Gourmet . I am a
sucker for alchemy cuisine, anything that rises or changes color or shape and turns into something else, so the idea of
purple wine-soaked spaghetti thrilled me. This recipe is basically a version of my favorite broccoli and ziti standby,
only with the addition of red wine. I had assumed before reading the recipe that the noodles would be boiled in the
wine but it was actually a process that involved parboiling both the pasta and the broccoli.
The wine is...
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Cooking With Campari: Cranberry sauce
Filed under: Dinner, Recipes, Fruit, Spirit of Christmas, Spirited Cooking Day  I couldn't really find a specific recipe for cranberry sauce made with Campari, but this is
something that will work with pretty much any cranberry sauce
recipe. You just add a splash (or more) of Campari to a good, solid cranberry sauce recipe. Perfect for Christmas!
Let's try a really simple recipe from Allrecipes.com:
1 cup white sugar
1 cup orange juice
12 oz
package of fresh cranberries Put ingredients in a sauce pan and dissolve the sugar in the o.j. over medium heat.
Stir in the cranberries and cook unti they start to pop, about 10 minutes. Remove from heat, transfer...
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Cooking with Liqueurs: Coconut Macaroons
Filed under: Dessert, Chocolate, Baking, Spirited Cooking Day  I make chocolate-dipped coconut
macaroons each year for the holidays but in honor of today's event I decided to perform a few boozy experiments. I am a
firm believer that anything can be made better with a little booze. I think every cook who has experimented with cooking
with liquor probably has a few bottles of half-finished liqueurs around the house. My recipe uses the same proportions as this one only I use almond
instead of vanilla extract. In order to get the maximum flavor for my experiments, I upped the flour a bit so that I
could include more liqueur. The results were mixed.
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Cooking With Beer: IPA beer donuts
Filed under: Beer, Snacks, Dessert, Baking, Spirited Cooking Day  This sounds like something Homer Simpson would have a wet dream over.
1 cup
cake flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp ground nutmeg
1 tsp cinnamon
1/4 tsp
salt
3 tablespoons dried buttermilk powder
2 large eggs
3 oz. IPA beer
4 tablespoons melted butter,
cooled The recipe seems rather
easy to make. Just make sure you pay close attention to the directions (especially when it comes to making sure you
don't overmix and don't overbrown the donuts). Recipes, Spirited Cooking Day We at Slashfood love our French Onion
Soup.
To be quite honest, I would be okay without the soup and just eating the crouton topped with the melted, bubbling,
gurgling, broiled cheese, but then, all my guests would wonder why their soups were naked. I tweaked a recipe for an onion soup that's like a French onion soup, but has a broth base made with
a lot of white wine and (specifically, Riesling) and chicken rather
than beef stock. It was my first time ever making an onion soup, and though it was different from a regular brown
French Onion Soup, it tasted pretty good. Then again, the extra Riesling I...
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Cooking With Wine - Linguine with White Wine
Filed under: Wine, Dinner, British Isles, Fish, Recipes, Books, Spirited Cooking Day 
I am all for quick and simple dishes - the freshest and best ingredients need little in my experience to shine.
This recipe, a highly adaptable one I should add, comes from Rick Stein's Food
Heroes:another helping. It is adaptable as the crayfish (he recommends fresh water crayfish which are abundant in the
UK's rivers) can be substituted with langoustines, lobster or large prawns. Linguine with Crayfish - serves 2 - 225g (8oz) cooked freshwater crayfish tail meat
- 225g (8oz) dired linguine
- 2 tbsp extra virgin olive oil
- 2 garlic cloves finely chopped
- 4 tomatoes skinned, seeded...
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Baking with Bailey's - Bailey's Irish Coffee Cheesecake
Filed under: Dessert, Spirited Cooking Day  If I
could, I'd drink Bailey's Irish Cream right out of the bottle as if it were a giant Starbucks Frappucino.
But since it's Spirited Cooking today, I restrained myself, poured it on the rocks, and waited for
inspiration to strike.
Cheesecake. I've done a pure Bailey's Irish Cream Cheesecake before. This time, I swirled it with coffee. Who
know's what else I would have swirled it with if I had a little more than two glasses?!? Continue reading Baking with Bailey's - Bailey's Irish Coffee Cheesecake Spirited Cooking Day
The first thing that you'll notice when you make your own eggnog is that it is not nearly as thick as
store-bought eggnog. This is because the carton packaged drink is cooked, ensuring that there is no harmful bacteria in
the drink, from raw eggs or otherwise. It is actually a sort of very thin pudding or custard, rather than simply a rich
drink, as is traditional eggnog. If you choose to make eggnog at home, most likely you have decided to tempt fate by
using uncooked eggs or paid the few extra dollars for in-shell pasteurized eggs, just in case. I looked at the .005% risk of finding an egg with salmonella and decided...
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Cooking with Cotes du Rhone: French Onion soup
Filed under: Vegetables, Recipes, Books, Raves & Reviews, Spirited Cooking Day  I can't remember ever having a
French onion soup that I loved. Sure, it was a dish I'd eat without complaint. But never have I longed for a
cheese-crusted bowl of sweet oniony butteriness. Until now.
I was idly flipping through Julia and Jacques
Cooking at Home, my favorite coffee table cookbook, when I came across this recipe. I had a huge bag of onions
and I was intrigued: evidently, Jacques preferred white wine for "extra flavor" in his onion soup, while Julia
Child preferred red. As I identify more with Julia than Jacques - and I...
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