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Champagne Taste On A Beer Budget

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S: Champagne Taste On A Beer Budget

BC: "Let us be grateful to people that make us happy, they are the charming gardeners that make our souls blossom." ~Marcel Proust

FC: Champagne Taste On A Beer Budget

1: Introduction Fluffy Pancakes Low-Fat Eggs Benedict Fresh Fruit Smoothies Thai Vietnamese Salad Rolls Indian Pakoras Winter Lentil Quinoa Soup Carrot, Ginger & Drambuie Soup Cedar Plank Salmon Swahili Scallops Flatbread Pizza Kahlua Mexican Chicken Hazelnut Stuffed Turkey with Cranberry Pear Chutney Fairfield Fish & Chips Coconut Rice Herb Roasted Poutine with Applewood Smoked Cheddar Goldschlager & Dark Chocolate Layer Cake # 2 Tiramisu Strawberry Margarita Shortcake Mojito Madness! | 2 3 4 5 6 7 8 9 10 12 13 14 16 17 18 19 20 22 23 24 | TABLE OF CONTENTS

2: Erik and I share a love for cooking, and it is passed down from the talented cooks in our families! We are also passionate about sustainable foods and healthy eating. Struggling to find meals to suit both of our food disorders, without sacrificing flavor, we started experimenting with gluten-free, nut-free, vegetarian, organic meals..and cooking with booze! Hope you enjoy our top choices we either stumbled upon or were served by friends and family. Most of our ingredients consist of natural, non-allergenic, GMO free products. These are some ingredients that are easily interchangeable throughout recipes: Milk Substitute: Coconut milk, rice milk or almond milk Sugar substitute: Honey, stevia, sugar cane, or apple sauce Nut substitute: Toasted Pine nuts taste much like almonds and have the same texture as nuts..and they are a seed! Flour substitute: gluten-free flour mix (may need xanthum gum) *see www.wheat-free.org for more info Cheese: Goat's cheese doesn't affect some lactose intolerant people (best to ask!) Also, the harder the cheese, the less lactose it has. The use of nutritional yeast is used by vegans for a cheese substitute as well! Other: aluminum-free baking soda and baking powder Fruit & Veg: Use organic wherever possible, also some may need to be lightly steamed if a pectin intolerance (carrots, beans etc) is present. | About Gluten-Free... Although I have indicated that some recipes are gluten-free, or subs can be made, caution needs to be taken by reading up on it. There any many myths around products being gluten-free such as: spelt & kamut flour and oats (they are NOT!) Gluten can also be hidden in pre-made items such as soup broth, sauces, yeast and spices. Best bet is to check all labels on the products. | Throughout this book, I have added these symbols as a guide: Vegetarian = Gluten Free (see below) = Contains Nuts! = Helpful Hints = | INTRODUCTION...

3: Fluffy Pancakes ~Janice Lavender, 1979 | 1 egg 1 cup buttermilk, (or any milk alternative such as almond, rice) 2 Tbsp Canola Oil 1 cup All Purpose Flour (sub whole wheat/ spelt) 1 Tbsp Granulated Sugar 1 Tsp baking powder 1/2 tsp baking soda 1/2 tsp salt Beat egg. Add remaining ingredients in order listed. Beat with rotary beater until smooth. Heat oil in frying pan. Turn pancakes as soon as they are puffed and bubbled, but before bubbles break. Bake second side until golden brown | Boozy Bananas: 4 bananas 1 Tbsp butter 1/3 cup packed brown sugar 1/4 cup amber or dark rum 1/2 tsp cinnamon Slice bananas into 1/2" pieces, set aside. Melt butter in non-stick skillet over medium heat. Add brown sugar and cook 2-3 minutes until sugar dissolves. Add rum and continue cooking for 2 minutes until a smooth syrup develops. Add bananas and cinnamon, continue cooking for 1-2 mins until bananas have softened slightly. | Try these bananas on your pancakes. Or put them on top of ice cream for a tasty dessert!

4: Yogurt Sauce: 3/4 cup plain low-fat yogurt 2 tsp lemon juice 3 egg yolks 1/2 tsp dijon mustard 1/4 tsp granulated sugar 1 pinch ground black pepper 1 dash hot sauce 8 eggs 8 slices Russian rye bread sprigs of fresh chives Topping ideas: sliced tomato, spinach, asparagus, smoked salmon, brie, capers, pesto (see recipe) To make the sauce: Whisk toether sauce ingredients in a bain-marie. Cook over simmering water while stirring constantly for 6-8 mins, or until sauce is thick enough to coat the back of the spoon. In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly. To assemble the final dish: Toast bread slices, top each piece of toast with topping of choice and a hot poached egg. Drizzle with yogurt sauce and top with cracked black pepper and a pinch of salt. Garnish with fresh chives. | Low-Fat Eggs Benedict | Great recipe to use leftovers from Cedar Plank Salmon on page 6 & 7. mmm...pesto!

5: Strawberry Fields | Blue Lagoon | Funky Monkey | 2 oz ice 6 oz frozen strawberries 2 oz frozen peaches 8 oz cranberry juice 2 oz apple juice | 2 oz ice 6 oz frozen blueberries 2 oz frozen mango 8 oz cranberry juice 2 oz apple juice | 2 oz ice 6 oz frozen banana 2 oz frozen pineapple chunks 10 oz guava passion juice 1 tsp coconut extract | Try these healthier substitutions in any smoothie... - almond, rice or soy milk - handful of fresh spinach - 1 tbsp flax oil - 1 scoop of Protein Powder - 1 scoop of Greens+ | Fresh Fruit Smoothies!!

6: 1 tbsp garlic, minced 2 tsp fresh ginger, minced 2 tsp fish sauce 1/2 tsp brown sugar 2 tsp sesame oil 2 tsp sambal oelek 1 tbsp soy sauce 3 tbsp vegetable oil 2 cups grated carrots 1 1/2 cups cooked brown rice vermicelli 1 small bunch fresh basil, minced 1/2 cup cilantro, chopped 2-3 cups fresh spinach, chopped 24 rice paper wraps Combine first 8 ingredients in a small bowl to make a dressing. Add the remaining 6 ingredients to a large bowl and toss gently with dressing. Taste and adjust seasoning if desired. Dipping Sauce for Salad Rolls: 1 tbsp green onion, minced fine 2 tbsp ginger, minced 2 cloves garlic, minced 1/2 tsp sambal oelek 1 tsp sugar 2 tbsp fish sauce 2 tbsp lime juice 3 tbsp water Combine all ingredients and mix thoroughly | Thai Vietnamese Salad Rolls ~Lyle Colaiezzi, 2007 | Heat water in a large pan over medium low heat. Lay a clean tea towel flat on the counter. 1. Dip one rice paper into warm water until it softens. Pull out using tongs and fingers, being sure to keep the rice paper from sticking together. Lay rice paper flat on tea towel. 2. Put approximately 1/4 cup of vegetable mix onto the wrap (or more depending on roll size). 3. Fold in sides of rice paper towards center.Keeping the paper taught, tuck bottom over vegetable mix and roll from the bottom up. | Eliminate soy sauce for gluten-free!

7: 1 cup chickpea (besan) flour 1-2 hot chile peppers, minced 1 tsp ground cumin 1 1/2 tsp salt 1/2 cup warm water 2 tbsp oil choose to add a pinch of garam masala, turmeric or asafoetida powder 2-3 cups prepared vegetables (see variations below) oil for deep frying In a blender or food processor, combine the first 7 ingredients. Blend until smooth and set aside for 20-30 mins. Heat 1-2 inches of oil to 375 F in a heavy skillet (or use a deep fryer). Using a fork, dip the prepared vegetables into the batter to coat.. Drop into hot oil and deep fry until lightly brown on all sides. Remove to a plate lined with paper towel and hold warm until ready to serve. Serve hot with mint, cilantro or tamarind chutney. | Vegetables for pakoras: -eggplant cut into thin rounds -potatoes, pre-cooked and cubed -cauliflauer or broccoli broken into florets and blanched.. -onions sliced into rings -2-3 cups of chopped spinach or cabbage mixed into batter. -paneer cheese, cubed. | Indian Pakoras

8: Heat olive oil in a large soup pot over medium heat. Add onions, celery and garlic. Cook and stir for 3-4 mins, until vegetables soften. Add all remaining ingredients, except spinach. Bring to a boil. Reduce heat to medium-low, cover and simmer for 1 hour. Add spinach and simmer for another 30 mins. Season to taste. | 1 tsp olive oil 2 cloves garlic, chopped 1 can tomato paste 2 peeled, diced yams 1 tsp ground coriander 1/8 ground nutmeg | 2 medium chopped red onions 7 cups low-sodium chicken broth 2 cups dried green lentils 2 tsp dried oregano 1 tsp salt 2 cups packed, chopped, fresh spinach | 1 cup chopped celery 2- 28 oz cans diced tomato 2 cups uncooked quinoa 2 cups chopped carrots 1 1/2 tsp cumin 1/2 tsp black pepper | Winter Lentil Quinoa Soup

9: 3 tbsp butter 2 lb carrots, peeled and chopped 2 tbsp minced fresh ginger 2 cups soup stock 3 bay leaves cilantro sprigs, chopped 2 cups orange juice 2 tbsp sugar 1 tbsp salt (to taste) 1/4 tsp cayenne 1 1/2 cups light cream (18%) (substitute coconut milk for lactose-free option!) 1/3 cup Drambuie 1/3 cup sour cream (optional) | Melt butter in a large skillet over medium-high heat. Add carrots, onions and ginger and saute for 5 mins or until onions are translucent. Reduce heat to medium and continue cooking until water has evaporated and carrots begin to caramelize (that is, begin to brown and stick to bottom of pan). Deglaze pan with chicken stock and add bay leaves. Bring to a boil, reduce heat and let simmer for 20 minutes. Remove bay leaves, add orange juice, cilantro, sugar, salt and cayenne and puree in batches in a blender. Add light cream and simmer gently for 15 mins. Add Drambuie and simmer for another 5 mins. Ladle into soup bowls and garnish with a dollop of sour cream and cilantro | Carrot, Ginger and Drambuie Soup ~Ann Colaiezzi | Variations: ~Add 1 tbsp curry powder and substitute coconut milk for cream! or ~Jazz it up with garlic, cinnamon or nutmeg to taste.

10: 1 tbsp chili powder 1 tbsp dried onion 1 tbsp dried oregano 1 tbsp dried thyme | 1 tsp cayenne 1 tsp salt 1 tsp paprika 1 tsp garlic powder 1 tsp ground pepper | Cajun Seasoning | Cedar Plank Salmon Soak cedar planks in a covered bucket full of water overnight. Place salmon on planks with favorite topping BBQ on medium until salmon is tender. Serve hot.

11: Basil Pesto | 2 cups fresh basil 1/2 cup parmesan/ romano cheese 1/2 cup olive oil 1/3 cup pine nuts 3 medium garlic cloves, minced salt and pepper to taste | Combine basil and pine nuts in a food processor and pulse. Add garlic, pulse a few more times. Slowly add olive oil. Scrape bowl. Add cheese, pulse until blended. Salt and pepper to taste. | Top salmon with your choice of: Cajun Seasoning, Basil Pesto (see below), Tandoori spices or Mango salsa! Serve with our favorite side of basmati coconut rice

12: Swahili Scallops Swahili Sauce: 2 tbsp butter 1 small onion, minced 1 clove garlic, minced 1/4 tsp ground cumin 1/2 tsp salt 1/4 tsp freshly ground black pepper 1/4 tsp turmeric pinch saffron 1 28oz can chopped tomatoes, drained 2 tsp tomato paste 1/4 cup Chenin Blanc or Chardonnay 1 cup coconut milk 1/4 cup cilantro, chopped Scallops: 18 large sea scallops 1 tsp salt 1 tsp freshly ground black pepper zest from 1 orange 1 tbsp vegetable oil For the sauce, melt butter in a large skillet over medium heat, add onion and cook until softened approx 3-4 mins. Add garlic, cumin, salt, pepper, turmeric and saffron and cook for 1 min longer. Add tomatoes, tomato paste, and wine, bring to boil, then stir in coconut milk and cilantro. Reduce heat and simmer until thickened, about 10 mins. Meanwhile, pat scallops dry and season with salt, pepper and orange zest. Heat oil in large non-stick skillet over medium-high heat until it begins to smoke. Add scallops and cooke until seared, about 1-2 mins. Spoon sauce onto plates, top with 3 scallops per person. Serve immediately. | Serve over pasta or basmati coconut rice for a full meal.

13: On the Top Ocean Fresh: Pesto, Salmon, Roma Tomatoes, Red Onion, Asiago Cheese Harvest: Seasoned chicken breast, thinly sliced apples, red onion, cheery tomatoes, smoked cheddar. Vegetarian: Sundried Tomatoes, Roasted red pepper, asparagus, sliced portabello mushrooms, fresh spinach, sliced zucchini, cherry tomatoes, artichokes, goat's cheese and pesto sauce. Italian: Mortadella, Capicollo & Prosciutto sliced brown mushrooms, caramelized onions, cherry tomatoes, kalamata olives, fresh basil, bocconcini cheese. | Crust 1 pkg active dry yeast 1 tsp honey 1 cup warm water (105-115F) 3 Cups Flour (white or whole) 1 tsp salt 1 tbsp olive oil In a small bowl, dissolve yeast and honey in 1/4 cup of warm water. In a large bowl, combine flour and salt. Add the oil, yeast mixture and remaining water. Mix until the entire mixture forms a ball. Knead dough for 2-3 mins on a lightly floured surface. Cover dough, let it rise for 2 hours | Putting it all together: Warm the pizza stone in the oven at 500F for 10 minutes. Lightly dust pizza paddle with cornmeal. Place rolled out dough on pizza paddle and add desired toppings. Carefully transfer the prepped pizza onto the hot stone. Turn temperature down to 400F and cook pizza for 15-20 mins or until crust is slightly brown. For calzones, place toppings on half the dough and fold over to close. Puncture with a fork and brush surface with olive oil. | Turn any pizza into a calzone! Try our favorite calzone: Tomato sauce, spinach, mango, avocado, portabello mushrooms, goats cheese, squeezed lime, cilantro. | FLATBREAD PIZZA

15: Kahlua Mexican Chicken | 1/4 cup Kahlua 1/4 cup fresh lime juice 1/4 cup hot sauce 2 cloves garlic 1 onion, quartered 1/4 cup cilantro 3 1/4 cups blackstrap molasses 2 tbsp ketchup 2 tbsp dijon mustard 2 tbsp pickled jalapenos 1 tbsp ground cumin 1 tbsp chili powder 1 tsp salt 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp black pepper pinch hot pepper flakes 4 large fresh basil leafs 4-6 chicken breasts | combine All ingredients (except chicken) in a food processor or blender and blend until smooth. Place chicken breasts in shallow baking dish and pour over marinade. cover and refrigerate overnight. preheat grill to medium-high and sear chicken, breast-side down, for 10 minutes, rotating to produce crisscross grill marks after 5 minutes. reduce heat to medium, turn chicken, close lid and continue cooking until juices run clear, about 10 minutes. | Try serving with fresh guacamole and mint mojitos!

16: Roast Turkey Preheat oven to 320F. Place stuffed turkey in a large roasting pan and fill the bottom with 2-3 honey brown beer and 1L chicken stock. Rub the turkey with with butter, sage, thyme, salt and pepper. Cover the turkey and cook at 20 minutes per pound (with stuffing) or 15 minutes per pound (no stuffing). Baste continually every 20-30 minutes until cooking is complete. Hazelnut (or Pine Nut) Stuffing 6 slices bacon 2 large onion 6 stalks celery, chopped 2 tbsp chopped fresh thyme 2 tsp chopped fresh sage 1 cup blanched and chopped hazelnuts (or pine nuts!) 4 tbsp Frangelico liqueur (eliminate if going Nut-Free) 8 cups stale foccacia bread 1 cup chicken stock 1 cup dried cherries 1 tsp salt 2 tsp freshly ground black pepper Crisp bacon in a large skillet over medium heat. Drain on paper towel, crumble and set aside. Saute onion and celery in bacon renderings until soft, about 10 mins. Stir in thyme, sage, hazelnuts, and Frangelico. Pour onion mixture over chopped bread and toss well. Drizzle with chicken stock and toss to combine. Stir in crumbled bacon, cherries, salt and pepper. Spoon stuffing into turkey cavities. Cranberry-Pear Chutney 1 cup fresh cranberries 4 firm pears, peeled and diced 1 cup minced onion 1/2 cup packed brown sugar 1/2 cup cider vinegar 1/2 cup apricot brandy 1 tbsp grated fresh ginger 2 tsp grated orange rind 1/2 tsp hot pepper flakes 1 tsp white mustard seeds pinch salt Combine all ingredients in a medium saucepan over medium-low heat. Stir occasionally for 30 minutes or until berries burst and pears are tender. Remove from heat, cool and serve on the side with turkey. Will keep refrigerated for up to a month! | Hazelnut Stuffed Turkey with Cranberry-Pear Chutney

17: FISH 2 cups all-purpose flour 1 tbsp baking powder 1 tsp salt 1/2 tsp garlic powder 1 tsp white pepper 1/4 tsp cayenne pepper 1-12 oz bottle dark ale 11/2 lbs halibut, tilapia or cod fillets 1 cup cornstarch To make the batter, combine flour, baking powder, salt, garlic powder, white pepper and cayenne in a large bowl. Slowly whisk in ale until well blended and smooth. Refrigerate until needed. Heat oil in a large deep pot or deep fryer to 350F. Line a rimmed cookie sheet with newspaper and place cooling rack on top. Lightly dredge fish in cornstarch and dip in batter, coating evenly. Working in small batches, carefully add battered fish to deep fryer and cook until golden, about 6-8 mins. Remove fish and drain on rack placed on cookie sheet. Keep warm in oven. | CHIPS 4 large Russet potatoes, sliced and soaked in water 12 cups vegetable oil Preheat oil in a large pot or deep fryer to 350F. Drain potatoes then lay them on paper towel to soak up excess water. Working in small batches, carefully add sliced potatoes to pot/ fryer and cook until soft but still pale in appearance, or for about 8 minutes. | Remove potatoes and drain on a rack placed on top of prepared cookie sheet. Keep warm in oven. Keep aside and fry fish. Once fish has been fried, Refry potatoes until golden and crisp, about 3 mins, then drain on newspaper. Serve with sea salt, malt vinegar, lemon wedges and tartar sauce. | TARTAR SAUCE 1 cup mayonnaise 2 tbsp chopped dill pickle 2 tbsp fresh lime juice 1 tbsp Limoncello Di Leva 1 tbsp wasabi or horseradish 1 tsp lime zest To make tartar sauce, combine tartar sauce ingredients in a medium bowl and refrigerate until ready to serve. | Fairfield Fish & Chips | Try substituting chicken for fish and yams for potatoes! Tidbit: "Fairfield Fish & Chips" was a stand in Victoria, BC whom Erik rated 5 stars after eating fish for every meal on Vancouver Island!

18: 1 tsp vegetable oil 2 tsp grated ginger 1 clove garlic, minced 1 1/2 cups uncooked, basmati white rice 3/4 cup light coconut milk 1 tsp honey 1 tsp grated lemon zest 1/2 tsp salt Heat oil in a medium, non-stick saucepan over medium heat. Add ginger and garlic. Cook and stir for 1 minute. Add rice and cook for 1 more minute. Stir in coconut milk, 2 1/4 cups of water, honey, lemon zest, and salt. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 20 minutes, or until liquid is absorbed and rice is tender. Fluff rice with a fork and serve immediately. | COCONUT RICE | Pairs well with: Cedar Plank Salmon (pages 6&7) Swahili Scallops (page 8) Kahlua Mexican Chicken (page 11) or any stir fry, seafood or Asian/ Indian dinner!

19: 2 lbs mini red potatoes 1/4 cup olive oil 1 tsp dried rosemary 1 tsp dried thyme 1/2 tsp garlic powder | Preheat oven to 450F. Line baking sheet with parchment paper. In a large stockpot bring 6 cups of salted water to a boil over high heat. Add the potatoes and cook on high for 8-10 minutes. Remove from the heat, drain the potatoes then return the potatoes to the pot and fill it with cold water. Once the potatoes are cool enough to handle, drain them in a colander and allow to dry. Quarter the potatoes into mini-wedges and transfer to a large mixing bowl. Toss the potatoes in olive oil then add the rosemary, thyme and garlic powder. Pour the potatoes out onto the prepared baking sheet in a single layer, cut side down. Roast for 25 minutes, or until the underside is golden, then turn the potatoes and roast them for another 15-20 minutes. Remove from the oven and season with salt and pepper. To make the gravy, combine the butter, and cornstarch in a small bowl. Transfer the butter mixture into a large saucepan, add the mushrooms and cook over medium-high heat until slightly browned, about 5-7 minutes. Slowly add the beef stock a little at a time, stirring constantly and brining the gravy up to a rolling boil before adding more stock. Add the port and continue to cook, stirring constantly until the gravy thickens and coats the back of a spoon about 5-7 mins. Maintain on low heat, and season to taste with salt and pepper. Assemble the poutine by layering potatoes, then 1 tbsp cheese, then more potatoes and another tbsp of cheese. Pour over 3-4 tbsp gravy. Top with pepper and serve hot. | 1/4 cup butter, softened 5 tbsp corn starch 1/2 cup minced cremini 2 1/4 beef stock 1/4 cup port | Freshly ground black pepper Salt 250 g Applewood Smoked Cheddar, crumbled | HERB-ROASTED POUTINE WITH APPLEWOOD SMOKEDCHEDDAR

20: CAKE 2 cups cake-and-pastry flour 1 cup granulated sugar 2 tbsp cocoa 1 tsp baking powder 1 1/2 baking soda 1 cup mayonnaise 3/4 cup cold water 1/4 cup Goldschlager GOLDSCHLAGER ICING 4 egg yolks 1/2 cup +2 tbsp granulated sugar 2oz (50g) bittersweet chocolate chips, chopped 1/4 cup water 1 cup unsalted butter, cut into small cubes 2 tbsp Goldschlager DARK CHOCOLATE GANACHE 1 cup heavy cream (38%) 8 oz (250g) bittersweet chocolate, finely chopped 2 tbsp corn syrup 3 sheets real gold leaf, for decorating (to be edible needs to be 22-24 karats and can be purchased in sheets from art supply or gourmet cooking stores). | Preheat oven to 350F. Grease and flour two 8 inch round cake pans and line bottoms with parchment paper. Combine flour, sugar, cocoa, baking powder, and baking soda in a large bowl and make a well in the center. Add mayonnaise, water and Goldschlager to well and stir with a wooden spoon until batter is smooth. Pour batter into prepared pans and bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool in pans for 10 minutes then invert onto racks and cool completely before frosting. To make the buttercream, place egg yolks and 2 tbsp sugar in bowl of electric mixer and beat until light and fluffy. Melt chocolate in a small bowl over a bain marie (pot of gently simmering water). Set aside to cool. Dissolve sugar in water in a small non-stick skillet over medium heat, stirring constantly. Bring to a boil, stop stirring and cook syrup until it reaches 248F (120C) on a candy thermometer. Slowly pour syrup over egg mixture while beating on medium speed (being careful not to hit blades of beaters, spinning sugar onto the sides of bowl) until completely incorporated. Add butter, a piece at a time, beating well after each addition until completely incorporated. Stir in melted chocolate and Goldschlager and allow to cool at temperature until ready to use. | Meanwhile, cut each cake layer in half with a serrated knife, creating 4 layers. Spread Goldschlager buttercream evenly over first 3 layers and top with last cake layer. Use an off-set spatula or knife to smooth the sides. Hold layers with toothpicks and chill in refrigerator until ready to glaze. To make the ganache, heat cream in a small saucepan over medium heat until it just comes to a boil. Place chocolate in a medium bowl, pour cream over chocolate and allow to sit for 30 seconds. Stir until smooth. Add corn syrup and stir to combine. Allow mixture to cool until slightly thickened. Place cake on a wire rack over wax paper or newspaper. Remove toothpicks and pour ganache over cake, making sure to completely cover top and sides. Break up gold leaf into small pieces with two forks in a small bowl. Hold cake on an angle and sprinkle sides with gold pieces. Store in refrigerator in a closed container for up to 4 days. | GOLDSCHLAGER AND DARK CHOCOLATE LAYER CAKE | Although this cake is time consuming to prepare, the marriage of chocolate and cinnamon creates a devilish spicy sweet flavor. Perfect for special occassions and birthdays!

22: 1 cup espresso 1/2 cup dark rum or brandy 4 tbsp Grand Marnier 4 egg yolks 1/4 cup granulated sugar 2 egg whites 2 cups marscarpone cheese, room temperature) 30 small ladyfingers (Savoiardi) 6 oz (175g) bittersweet chocolate, finely chopped Combine espresso, brandy, and Grand Marnier and set aside. Whisk egg yolks and sugar together in stainless steel bowl over a bain-marie until thick ribbons fall from whisk. Meanwhile, beat egg whites until stiff peaks form. Fold marscarpone into egg yolk mixture in 2 batches (may need to keep over bain-marie) then fold mascarpone-egg yolk mixture into egg whites. Set aside. Dip ladyfingers into espresso mixture and lay them out in rows on the bottom of a 8x8 dish. Layer half the marscarpone mixture over the ladyfingers and top with chopped chocolate. Rpeat layers one more time to finish. | # 2Tiramisu | #2 Tiramisu proudly earned it's name after our good friend and dessert connoisseur, Dylan, tested tiramisu all over the world. He officially named the Colaiezzi tiramisu second to Rome itself! Serve with pride and honor...

23: 2 | 2 cups cake-and-pastry flour, sifted 1 cup+ 2 tbsp granulated sugar 1 1/2 tsp baking soda 1 tsp baking powder 1 tsp lime zest 1/3 cup Limoncello 2/3 cup water 1 cup mayonnaise 8 cups fresh strawberries, sliced 1/4 cup tequila 2 cups heavy cream (35%) 1/2 cup confectioner's sugar Preheat oven to 350F. Whisk together the flour, 1 cup of the sugar, baking soda, baking powder and lime zest in a medium bowl. Stir in the mayonnaise, water and Limoncello, and beat until smooth. Pour the batter into an ungreased 9-inch round cake pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes then invert on a wire rack, remove the pan and let the cake cool completely. Meanwhile, combine 4 cups of the strawberries with the tequila and the remaining sugar in a medium bowl. Cover with plastic wrap and let sit at room temperature until you're ready to serve the cake. Beat together the cream and confectioner's sugar with a mixer until very stiff. Slice the cake in half. Layer 2 cups of the remaining strawberries over the bottom half of the cake, spread half the whipped cream over the berries and top with the second half of the cake. Repeat, layering with the remaining 2 cups of strawberries and whipped cream then refrigerate until ready to serve. Slice the cake and serve with a spoonful of tequila-soaked strawberries...and a margarita of course! | Strawberry Margarita Shortcake | This adult version of the classic dessert is speedy to make and perfect for that summer picnic or potluck!

24: Mint Mojito: 1/2 oz lime juice 2 tsp icing sugar 3 sprigs fresh Cuban mint leaves 2 oz white rum (optional) crushed ice Club Soda Place lime juice, Cuban mint leaves, and 1 tsp of the sugar in the bottom of a tall glass. Muddle together. Layer crushed ice to 1 inch below the top of the glass. Add white rum and remaining sugar, and pour Club Soda to top of glass. Use a fork to pull mint to the middle and mix. Garnish and enjoy! Strawberry Basil Mojito: 1/2 oz lime juice 1/4 cup fresh strawberries, hulled and quartered 3 sprigs fresh basil leaves 2 tsp icing sugar 1-2oz amber rum (optional) crushed ice sparkling water Muddle together the limes, strawberries, basil and sugar in the bottom of a tall glass until the sugar dissolves and mixture is fragrant. Add rum and stir. Layer the same as above 'mint mojito' or strain into ice-filled glass and top with sparkling water. Garnish with a sprig of fresh basil or strawberry. | Mojito Madness! Cuban Mint Mojito & Strawberry Basil Mojito | Try spritzing up the mint mojito with fruit in season: raspberry, blueberry or blackberry! Also substitute coconut rum for white rum. Mmmm!! | After drinking our resort out of mojito mint, we decided we had to figure out how to make this refreshing drink ourselves..

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  • Title: Champagne Taste On A Beer Budget
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  • Published: almost 5 years ago

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