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Recipes
Hot Buttered Rum II
By jedrew_52
In a saucepan, combine the brown sugar, the butter, 1 teaspoon of the cinnamon, the nutmeg, the cloves, and 2 cups ...
- 1/2 cup firmly packed dark brown sugar
- 1 stick (1/2 cup) unsalted butter, cut into pieces
- 1 teaspoon cinnamon plus additional for garnish
- 1 teaspoon freshly grated nutmeg, or to taste
- 1/4 teaspoon ground cloves, or to taste
- 2/3 cup dark rum
Roasted Pear and Cinnamon Clafouti
By jedrew_52
by Jayne Cohen
- 4 large Bosc pears, peeled, cored, quartered
- 1/4 cup pure maple syrup
- 3 large eggs
- 1 1/3 cups half and half
- 3/4 teaspoon vanilla extract
- 1/4 cup all purpose flour
- 1/4 cup plus 1 tablespoon (packed) golden brown sugar
- 1 1/2 teaspoons ground cinnamon
- Pinch of salt
Balsamic-Marinated Flank Steak Sandwiches with Peppers and Onions
By jedrew_52
In a large, resealable plastic bag combine the marinade ingredients
- MARINADE
- 1/2 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 4 garlic cloves, minced or pushed through a press
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 flank steak, about 1 1/2 pounds and 3/4 inch thick
- 2 tablespoons extra-virgin olive oil
- 2 bell peppers, any color, cut into thin strips
- 1 large yellow onion, cut in half and thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 ciabatta or other soft sandwich rolls, split
- 4 teaspoons Dijon mustard
Mojito Champagne Cocktail
By jedrew_52
Put the mint, sugar and lime wedges into a small pitcher and muddle
- 1/4 cup loosely packed fresh mint leaves, plus more for garnish
- 2 to 3 tablespoons sugar
- 1 lime, cut into wedges
- 1 cup rum
- 1 bottle very cold cava
Honey-Glazed Roasted Root Vegetables
By jedrew_52
Preheat the oven to 425°
- 1 1/4 pounds parsnips, peeled and sliced 1/2 inch thick
- 1 1/4 pounds carrots, peeled and sliced 1/2 inch thick
- One 1 1/4 pound celery root—peeled, quartered and sliced 1/2 inch thick
- 1 1/4 pounds golden beets, peeled and sliced 1/2 inch thick
- 1/2 cup extra-virgin olive oil
- 1/2 cup honey
- 6 thyme sprigs
- Salt and freshly ground pepper
- 2 tablespoons sherry vinegar
Hot Buttered Rum
By jedrew_52
Bring water, butter, brown sugar, cinnamon, nutmeg, cloves, and salt to a boil in a 1 1/2- to 2-quart saucepan over...
- 2 cups water
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 cup packed dark brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
- 2/3 cup dark rum
Hot Toddy
By jedrew_52
bourbon, honey, and lemon juice in a 6-ounce mug
- 1 oz (2 tablespoons) bourbon
- 1 tablespoon mild honey
- 2 teaspoons fresh lemon juice
- 1/4 cup boiling-hot water
- Brandy or Scotch also work well in a toddy, but the vanilla sweetness of good bourbon was our favorite
Cranhattan
By jedrew_52
Mix everything but the cranberries in a cocktail shaker
- 2 oz bourbon (or anejo tequila)
- 1 oz cranberry puree (for a sweeter cocktail use 1.5 oz)
- 1/2 oz cranberry liqueur
- Ice, for cocktail shaker
- 3 drunken cranberries
Grilled Beef Tenderloin with Fresh Herbs
By jedrew_52
1. Bring meat to room temperature, about 1 hour
- 1 center-cut beef tenderloin (3 to 4 lbs.)
- 2 tablespoons Dijon mustard
- 12 large fresh basil leaves
- 12 fresh sage leaves
- 1 tablespoon fresh thyme leaves
- 6 to 9 garlic cloves, minced
- 2 About 2 tsp. sea salt, divided
- 1/2 About 1/2 tsp. pepper, divided
- 2 tablespoons olive oil
- Sage, basil, or thyme sprigs
Sweet and Spicy Baby Back Ribs
By jedrew_52
Combine the rub ingredients
- RUB
- 2 tablespoons packed brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 2 teaspoons mustard powder
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon ground cayenne pepper
- 2 meaty racks baby back ribs, each 2 to 2 1/2 pounds
- MOP
- 1 cup apple juice
- 1/4 cup cider vinegar
- SAUCE
- 1/2 cup maple syrup
- 1/2 cup ketchup
- 1/2 cup cider vinegar
- 4 ounces bourbon
- 1/4 cup Dijon mustard
- 2 tablespoons hot chili-garlic sauce, such as Sriracha
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1/2 teaspoon ground cayenne pepper