You know, sometimes you just don’t feel like cooking and sometimes you don’t feel like going out either. Like after a long and very hot day of looking at Hay and snapping pictures. It happens to some more than others, even me. I adore cooking and I adore grilling but I adore an easy night off more than anything.
Here’s where I got lucky. I received a free sample of baby back ribs and BBQ sauce from the Pig of the Month club. Oh yes I did, and how timely it was! Never heard of Pig of the Month, you say? Well there are wine clubs, and cheese clubs and pig clubs. Seriously you can some tasty oinker delivered to your house every month and sauce too!
Yes, that’s a bee.
I have to confess, I was a bit skeptical. I’ve lived in the south and in the St. Louis area, I know a good rack when I taste them. I can also cook ‘em up good but who has a whole day to babysit smoking pork ribs? I have *once* purchased pre-packaged already cooked ribs from the grocery store. Let’s just say they were a huge disappointment. I should have just ordered a McRib, it would have been cheaper and tasted about the same.
So, with excitement and some trepidation I opened my package. Included: 1 rack of ribs, 1 jar of sauce, 1 bib, instructions and a whole mess of moist towelettes. Does 1 bib = 1 eater ?
So good, even the bees can’t stay away. Shoo bee, get out of here, it’s mine!
The reheating instructions are for the oven and for the microwave, but if you want to impress your neighbors you can do like I did, reheat them on the grill. Trust me, my neighbor’s noses were poking over the fence and they were drooling (their mouths not their noses). It was like 92F, too hot for the oven! I reheated them over indirect heat on the frill and the last couple of minutes put them on direct heat and sauced them for that “I just grilled” these ribs taste and look. Ooh I’m so devious.
My poor Baby boy, he is a rib lover of great proportion. Why, he would do anything to get his hands on some ribs. Even indulge his mom by wearing a bib and let me photo graph him ‘getting messy’. While he was devouring the ribs, he says:
“I’m not gonna lie, these are good ribs”
There you have it, you need no other comment. Ha! but when do I ever stop rambling? For my part I liked the dry rub on the ribs, heavy on the paprika, giving them a nice Memphis flavor. The ribs were firm enough that you could sink your teeth into the meat with out it falling apart and tender enough that a quick gnaw and the meat was right off the bone. They were smoked just the way I like, not too heavy, good subtle undertones of smoky goodness.
The Cattle Kind Brisket and BBQ Sauce is a zippy red sauce, it’s like steak sauce and good old red BBQ sauce collided into a sexy and tasty marriage. I warn you, the stuff is addicting, some people may find themselves hitting the sauce straight from the bottle. Some people, but not me, I would neeeveer eeeeveer do anything like thaaat.
Please drop by their site, not only do they have some great ribs and great sauce but they have a food blog where you can BBQ tips and drink and food recipes.
At last I have found you, my love…kissy, kissy.
Don’t tell him I posted that, he’d kill me if he knew…Never mind, please tease and embarrass him, I’m his mom and I can do what I want, so there. Besides it’s my job to embarrass him, isn’t it?
Disclaimer: I received the samples for free from Pig of the Month, I was not paid or compensated to review the product other than receiving the product itself. I am a paid guest blogger at Pig of the Month…stop on by.
Hay ya’ll, how the hay have you been? What the hay, you say? Why all the hay talk? Every year in Montana, there is the Montana Bale Trail it’s, a 21 mile stretch between Windham and Hobson, a place of hay. Actually it’s a contest, a hay building/sculptor contest.
Yep, that’s right, here in Montana for entertainment people make hay displays. Believe it or not, people drive way out of their way to visit the trail and vote on the best one. After 3 years in Montana I felt it was time to do like the Romans Montanans, we hit the hay trail.
Just for your edification, here are the winners selected by the view-hay-ers:
1. Hay-wo-Jima
2. Wild Bale Hickok
3. Wool-hay Mammoth
4. Mud Hay Days
5. Ang-hay Birds
6. Marg-hay-ritaville
7. Hayngry Birds
8. Bale Springsteen, Born in the U.S. Hay
9. Smufhay
10. Planet of the Hay-pes
11. This little Pigway went to the market
12. Sage Creek Fr”Hay”t
13. Hay-nes
14. Medical Marijuan-hay
15. Remembering 9-11
And some others that I thought were fun-hay or just worth seeing, hehe hayhay I’m so fun-hay
The second day of the ‘official’ honeymoon starts in Burgundy France, at a little chateau nestled in some vineyards. By now we have traveled from Germany through Luxembourg, Belgium and ending in France. In one day we covered 4 countries (of course traveling through Luxembourg is like traveling through Rhode Island). If you missed Day 1 you can catch up here and the prep for the honeymoon can be read here and here.
Day 2 Wednesday June 25, 2003
We started out at 30,033 miles. The previous night was very warm and humid. Does anybody in Europe believe in A/C? I woke up in the middle of the night – sensing a change in the weather. McGyver woke up and reassured me – reminded me that the gear on the bike was weather proof. It still took awhile to go back to sleep.
As usual McGyver was up early, getting things packed up. Eventually I got up and started getting ready. We had left the rolladens (shades) up and the window open to try to cool down the room. Unfortunately I did not realize that workers would be out and about in the vineyard. Once I realized this I also realized that they had been getting a free show since it was hot and I was staying naked as long as possible.
We had breakfast and McGyver paid the bill. It was €177 , the room only cost €70, we had dinner but I couldn’t figure out why it was so much. Then McGyver told me the beers were €6 each – aha! That explained it. Guess we could have bought a bottle of fancy French wine instead!
Another gorgeous day for a ride. We motored along fine until we realized we were almost to Paris. We had missed our exit. No problem we gas up and reroute ourselves. Unfortunately it takes up more of our precious time.
On one of our gas stops we met up with the Fenlander Suffolk Chapter from England, headed to Barcelona also. Back on the road we enjoyed the sights, chalets, sunflowers and more sunflowers. we made a quick stop to pick up a piece of Limoges porcelain –no time to do more shopping, then off again.
The plan was to stay at a 4 star campsite North of Sarlat-la-Canéda. After much frustration at the end of a long ride, we finally found the campsite. Although beautiful, it was not quite what we were looking for.
By now it was 7:30 pm and we had been on the road for 11 hours. We quickly set-up camp and headed back in town for a bite of local fare and of course some beer. After the Foie de Gras and the truffles we went back to camp to relax and discuss the next days ride.
Since we are so far behind schedule and the S-glide is spitting oil we decide to cut out some touring and head straight to Barcelona – another long day of riding ahead.
Some side notes: If you are wondering why I was complaining about not having A/C and why I was displaying myself publically (although unintentional), France at the time was going through a major heat wave. The heat wave lasted from June through August. Over 14,000 people died that Summer. We’re talking the hottest summer in Europe since 1540 (source). It was a grueling time to be out riding with no shade or air conditioning.
On the plus side, I just visited the place I most want to go back to: Sarlat-la-Canéda. It’s hard to explain when a place just sings to your soul. We also had our first taste of foie de gras and truffles. We finally understood what all the hype was about and didn’t disagree one bit!
Next week we finally make it to Barcelona. Hope you come back to read about the longest riding day of my life.
Health Alert Warning! Before proceeding please check your cholesterol, blood pressure, lipids, blood sugar levels or anything else that may be affected by a totally decadent sandwich.
Oh, it looks innocent enough, no more then a couple of pieces of French Toast, you’re probably thinking. But it is so much more. I thought about calling it “Stuffed French Toast Breakfast Sandwich” or perhaps “The Monte Cristo – Breakfast Style” because it is both a stuffed French Toast, part Monte Cristo Sandwich and part Croque-madame(a.k.a. grilled ham and cheese with egg). With all those elements, well, it’s The Ultimate Breakfast Sandwich!
I’m not a proponent of names like ‘best ever’, ‘the ultimate’, ‘perfect’, etc. in recipe titles because there is always someone who also has the ‘best ever’ and ‘the most perfect’ recipe also, and it all is really a matter of taste. However, in this case I broke my own rule to call this The Ultimate Breakfast Sandwich, sometimes things just seemed to be the right thing to do, even when it’s breaking the rules and ruining your HDL count!
Here’s the breakdown:
French Toast: Texas Toast, dipped in egg batter and griddled, maple syrup and butter
Monte Cristo: Bacon (replaces the ham), cheese, strawberry jam, dipped in egg batter and griddled
Croque-Madame: Bacon (replaces the ham), cheese, fried egg and griddled
All that equals The Ultimate Breakfast Sandwich:
Crisp peppered bacon, sliced cheddar cheese, fried egg and Texas toast that is spread with strawberry jam then dipped in an egg batter and griddled. Top it off with butter and maple syrup and die…
It’s hard to believe with the list of ingredients that this works, oh it works baby! It is so incredibly good, it’s positively sinful and should only be eaten on Sunday’s with a prayer for forgiveness! All kidding aside, the sandwich is a perfect Sunday brunch meal, don’t worry about whether you want a traditional eggs and bacon brunch or a French toast brunch…have them all together. Brilliant!
Then promise yourself on Monday that you’ll run 5 miles do a hundred sit-up and push-ups and detox for the day. In my case that would be a fantasy!
Recipe
The Ultimate Breakfast Sandwich
8 slices Texas Toast
8 slices peppered bacon, cooked crisp
4 fried eggs
4 slices of sharp cheddar cheese
4 teaspoons of strawberry jam
2 eggs, lightly beaten
1/4 cup milk
butter and maple syrup
Heat a large griddle over medium heat. In a shallow bowl whisk together milk and eggs. Assemble sandwiches, lay the slices of Texas Toast bread out on the counter, spread 4 slices with strawberry jam top with two slices of bacon. On the other half layer the cheese then the egg, put the two halves together and dip in the egg batter, about 30 seconds on each side. Lightly butter griddle and griddle sandwiches until they are light golden brown, 1 to 2 minutes on each side. Serve with maple syrup and butter.
Cooks note: I made these two at a time. While two were cooking, I was cooking the other two eggs this ensured everyone’s eggs were hot. Also, please assemble the sandwich per the directions, assembling the sandwiches with cheese and bacon on the outside prevents the eggs from overcooking and makes the cheese melty and wonderful.
Just a quickie post. I made these little gems over Labor Day Weekend with no intention of making a post about them. Actually I had no intention of making them, but somehow they came to be after rooting around the fridge for a little something to tie us over until dinner. After making them I decided that they were too good not to share! And they were so simple to make!
These little ‘appletizers’ had everything going for them. The creaminess of brie and the sweet crispness of a green apple all wrapped up nicely in a slightly salty blanket of prosciutto. I happened to have some leftover peppered bacon so I added that to a few of them, the pepper flavor was a nice touch but certainly not needed…unless you have leftover bacon that you want to use.
Recipe
Prosciutto Appletizers
1 16 oz. pkg. thinly sliced prosciutto
3 oz. Brie or Camembert
1 green apple, cored and thinly sliced
2 slices Peppered bacon, cooked crisp (optional), cut into small pieces
Cut the thin apple wedge into thirds and thinly slice the brie and cut into thirds. Cut the prosciutto in half crosswise to make to pieces. To the center of the halved prosciutto, add a piece of brie, apple and bacon if desired. Wrap the Prosciutto around the filling and secure with a pick. Makes approximately 32 appletizers.
We have a cabin, a cabin in the mountains. A cabin on 40 acres of forested rocky mountain. I love our cabin, it’s where we spend nearly every weekend of the summer at. A place with out cable, internet and cell phones…a getaway.
Since McGyver and I play mountain man and mountain woman every weekend (hey, it’s not that kind of roll play), I really wanted to challenge my traditional cooking and go more old fashioned. I can’t say simpler, because cooking over an open fire or in a Dutch oven is not simpler. As a matter of fact it’s harder.
In my house I don’t have to deal with bad weather and I have dials and buttons and displays that tell me my temp, time, bake, broil or which ever. It’s just guess work out there. It’s guess work at first and then it’s experience.
I’m still in the guess work stage. If you remember my post about cooking a chicken over an open fire on a spit = epic fail, you know I’m definitely guessing! McGyver and I had a 4 day weekend, and the Baby boy was to drive up and meet us on Saturday for the rest of the weekend. Which meant that I had time (and help) to tackle some old fashion cooking.
I planned on baking a loaf of bread in a Dutch oven. If you follow me at all, you know I’m afraid of the yeast and really am not much of a baker. But I had this idea to bake a loaf of plain white bread and have sandwiches and toast for the weekend. I also planned on a meatloaf cooked in the Dutch and, gulp, my nemesis, the dreaded chicken on a spit.
On Friday, I mixed and made my dough and set it to rise. After one hour, it was looooking good! I punched it down and put it in my clay loaf pan (which had been soaking during the rise), while it was on it’s second rise I went out and lit my coals for the Dutch oven. Only it was real windy, after 22 matches the newspaper caught on fire and I was set (I was using a charcoal chimney).
Or so I thought.
Turns out that wind just caused my newspaper to burn up too fast to light the coals. I got more newspaper (brought from home, we don’t get delivery there…imagine that). This time I shoved it in as tightly packed as I could, my second dough rise was going on and I needed some coals! After another 22 matches, the newspaper caught on fire and I was set.
Or so I thought.
Really! That’s it, I’m a desperate woman now. I had it with the wind so I took my chimney and my newspaper and my matches to the only place that I have that isn’t windy, the cabin. I stuffed that charcoal chimney again with newspaper and after only 1 match it lit! I set it right on top of my wood stove. And. it. worked.
It worked so well in fact that the cabin was quickly filling up with smoke. I opened all the windows and ran my chimney outside (cuz it was really goin good..no fear of it going out) and caught some windy fresh air. Since I was sitting outside waiting for the smoke to clear in the cabin, I read that Kingsford charcoal bag (you do things like that when you don’t have cable or internet).
Do you know what it said?
It had a warning label on it, something about carbon monoxide hazard and it should only be used outside. Hmmm, I would have never guessed. Too late now.
Well, I baked that bread in that Dutch oven and it rose and rose. It rose so high that the top burnt to the lid. I went to check on it and lifted the lid and my loaf lifted straight out of the pan and stayed on the lid. Like it had some kind of magnet on it. What could I do? I’m holding a lid with this Dutch oven lid lifter, the lid is like 400°F and my “free” had is bare. I tried knocking that bread off and finally it gave in.
The loaf was a loss…but Summer didn’t mind! Normally breaking the bread is when you sit down for a meal with family and friends…not feeding it to your dog. But then again, Summer is family.
It took about 10 tosses and an entire roll of film card before she finally caught a piece.
The next day I made meatloaf, guess what? It was perfect!!!!!!!!!!!!!!!!!!!!!!!!!!!! That’s right. I know it looks like a bunch of overly large turds covered in sauce on the plate but I cooked it in a ring to speed up the cooking time. It just wouldn’t come out of there in a ring.
Hey family, come and get some turd loaf for dinner
On Sunday I tried my hand at a chicken on a spit sans glaze (that was a bad move last time). This time I was going to be using some hickory wood and lightly smoke it. I had it on the spit and cooking shortly after 1:00 pm. I started it low and slow and utilized my stick trick for holding the spit handle in place. I dutifully rotated it every 15 to 20 minutes.
Whilst the chicken was cooking I enlisted the Baby boy to make some bread dough for me. No, I wasn’t going to try and make bread again. See the problem was, my Dutch oven wasn’t deep enough for a loaf in a pan, I was sure that was the real issue. Not to be conquered I decided on rolls instead.
I was busy sanding a table and some chairs, so the Baby boy helped out. He’s never made homemade bread before and I usually use a bread machine but my most recent endeavor left me feeling good about my recipe and the dough itself.
Guess what?
It turned out perfect! The Baby boy did a great job with the dough (with some coaching…) and I baked up some perfect rolls! IN A DUTCH OVEN! I knew I could, I knew I could.
If you are curious about the Dutch oven cooking, I used the Dinwiddie Method on the top and the coal count method on the bottom. My decision was based on recommendations from Toni over at Dutch Oven Madness (the goddess of Dutch Oven Cooking and my new hero).
As for the chicken…at 5:00 pm when I thought she was done, I pulled that leg and thigh out and looked inside. It looked done and the juices ran clear.
Nada. Nope. Not even.
Since I didn’t have any glaze on this bird, it was easy to put it back over the coals. Also, I only partially cooked my pan roasted potatoes so that when the chicken was ready I could just fire them up while it was resting. Another 90 minutes later, perfect. This time it was dinner at 6:30 pm and not raw chicken at 10:00 pm. Still some guess work but definitely better planning (experience). My rough estimation is that it takes about 1 hour per pound on an open spit.
Sunday Dinner, the old fashioned way.
I learned a lot this weekend and I finished painting my old orange table and brown chairs (I’m not sure if I like the red/white combo…maybe too café and not cabiny enough?). I also split and stacked a bunch of wood. I’m also happy to say that I finally learned how to use the manual mode in my camera (I used the aperture priority almost exclusively), I also learned how to use my remote and I borrowed a tripod and practiced with that this weekend.
Isn’t it amazing what can be done when there aren’t distractions?
Recipe
Basic White Bread (Single loaf or pan of rolls)
1 1/4 cup warm water (100°F to 110°F)
1 pkg. yeast
4 1/2 tsp. sugar
4 1/2 tsp. lard or butter softened
1 1/2 tsp. salt
3 to 3 1/4 cups bread flour
Olive oil
In a large bowl add water and then sprinkle the yeast and sugar over it, wait 5 minutes. Stir in lard, salt and 1 cup of flour. Add remaining flour 1/2 cup at a a time until the dough starts to form a ball. turn the dough onto a floured surface and knead until smooth and elastic, about 8 minutes.
Place dough in into a large oiled bowl and turn to coat dough with oil. Cover with a damp cloth and let rise in a warm draft free place until doubled (about 1 hour).
Punch dough down, then shape and place into a lightly greased 9×15 loaf pan or roll pan. Cover with a damp cloth and let rise in a warm draft free place until doubled (about 40 minutes). Bake at 375°F for approximately 30 minutes for the loaf and 20 minutes for rolls, or until the tops are golden brown and sound hollow when you ‘knock’ on it.
What’s Two‘fer Tuesday? It’s a way to get to know me a little better. I’ll answer 1 question with two answers…get it? Two ‘fer…okay, never mind.
When I was started Junior High School (7th grade to be exact), the girls used to pass around notebooks with a question on top of each page, asking things like: “what’s your favorite color?”, “who are you in love with?”. Very important information for preteen girls to share. That was before the internet and social sharing (and now sometimes over sharing). It was so much fun to read bits and pieces about your classmates (I mean girl friends…boys never participated).
Why was it so much fun? It was a way to get to know one another. Back in those days if you had the same teen idol (read: Shawn Cassidy and Leif Garrett) and loved the same band you were instantly BFFs (best friends forever, in case your out of touch with the texting lingo). Bloggers are inherently sharers. If you blog, you have something to share whether it be technical, political, foodie, family, etc. Bloggers blog to share. Most of the time the sharing doesn’t really tell much about the person.
So, I’m reaching back in time, grabbing my notebook of questions and doing a little bit of sharing the old fashioned way (in no sense of order) and sharing it the new fangled way, over the internet.
What is your two favorite foods?
Cheese and bacon.
What two foods do you hate the most?
Lima beans and lima beans (I know their the same, I just hate them that much)
What are your two favorite movies?
When Harry met Sally and, hmmm I don’t know.
What are your two favorite books?
Gone with the Wind and, again stumped. Who made up these questions anyways?
What are your two favorite colors?
Orange and blue.
What are your two favorite animals?
Becca and Summer (ok, so they’re both dogs but they’re my two favorites!)
What are two things that few people know about you?
I was born with out wisdom teeth (that explains a lot) and I’ve had cancer.
If you could do any two things what would it be?
Travel and eat my way around the world.
Where are two of your favorite places?
Our cabin and Sarlat-la-Canéda, France.
What are the two weirdest things you’ve ever eaten?
A candy coated scorpion and a deep fried cricket (both tasted great).
What are the two most unusual things in your kitchen?
A cookie jar shaped like a V-twin engine and a black rubber thing on my window sill that I have no idea what it goes to.
What are the two most used utensils in your kitchen?
Wooden spoon and a flexible spatula.
Outside of cooking, what are your two favorite hobbies?
Riding my Harley and making jewelry.
What are the two worst things that have ever happened to you?
Unsuccessful marriages (x2) and drug addiction…just kidding, probably losing my job. Really I’ve never been addicted to drugs, sheesh.
What are the two best things that have ever happened to you?
My kids and my husband.
What two types of music do you enjoy the most?
Classic rock (it’s my age, I can’t help it) and Country.
What are the two things you’d choose to do for a special night out?
Go to a wine tasting and a musical.
What two things would you choose to do for a fun night out?
Go for a ride on the Harleys then hang out at a bar and drink beer/play darts with a bunch of people I don’t know.
If you only had one day left on earth, what two things would you do?
Call my family and friends to tell them I love them and pray (I need a whole lot of forgiveness if I’m going to heaven)
If you could change two things in your life, what would it be?
Lose weight and get in shape…isn’t that on everyone’s list?
What are two things you wish you could cook/make?
Sausage links and I wish I was a better more patient baker.
If you could have any two things, what would they be?
A healthy family and a house keeper (seriously I hate house work but I love a clean house).
What are two current challenges you are facing now?
Mastering photography and getting myself on a schedule.
What the two smartest things you’ve done?
My Air Force career and finishing my college education.
What are your two best characteristics?
I’m friendly and outgoing.
What are your two worst characteristics?
I’m a procrastinator (I should be doing house work right now) and I’m a bad money manager.
Disclaimer: this is not intended to be a chain, you don’t have to copy and paste the questions into your blog and answer them (you can if you like…), you will not have bad luck if you don’t and you will not suddenly get $10 in your bank account if you do.
If you have been following my journey, so far McGyver and I have spent two days prepping to take our dream honeymoon, if you are just now joining you can find the first day here and second prep day here.
You’ll note that a lot of our photos, we are wearing full gear and holding HOG Tales magazine. We were doing the ABC’s of Touring sponsored by the Harley Davidson’s Owner’s Group. The idea is to visit a town, city, or country and try to hit every letter of the English alphabet. One of the rules is to have your picture, or your bikes picture taken next to a sign with the name with a current dated paper, magazine, etc. We brought our HOG Tales along in a zipper lock back to prevent damage from weather. Most of the time we quickly hopped off the bike and took the mandatory shot, hence the full gear. Although we looked like dorks, it got the job done in no time.
Here we start out, day 1 of our 10 days and 11 countries tour…
Day 1 Tuesday, June 24, 2003
‘”The day started out as usual, we left later than planned. My daughter [Leah] called at 7:00 in the morning to wish us a good trip – needless to say that ended up a long conversation. By the time we had bathed, ate and packed yet more items on the bike, we didn’t leave till 9:45 am. The original plan was for 8:00…
The weather was clear and slightly cool – perfect weather. The travels went well with some construction and detours. We went through 4 countries. Started in Germany,
then Luxembourg,
Belgium, back through Lux
and into France.
We stopped at each border to take pictures for the ABC’s of Touring.
As we cruised through France where the bulk of today’s ride was, we were so glad we took the road less traveled. It was beautiful seeing the rolling hills, the farms, the sweet pea growing along side the road. We even saw a new born calf. It was great until we were stuck behind a 100+ foot yacht being towed. This thing encompassed both lanes of the road. They had escorts to make sure that oncoming traffic pulled over and noone from behind passed. After a torturous hour and no more than 20-25 km down the road, we decided to exit and take the freeway a bit.
By now we were hot, tired a little road sore. Lots of folks were riding by on their way to the same destination.
We looked for a camp ground to rest, but with none in sight decided to stay at a chateau in the Burgundy region. After all, it is our honeymoon.
We found this cool hotel on a vineyard with off road parking. Got a nice (very hot room – no A/C here in Europe) with a view of the vineyards.
After bringing our stuff up, we decided it was time to eat and get a cold beer – not necessarily in that order. We drank a few beers and had a 7 course meal, met this “lovely” couple from Scotland, then decided to put a fork in us – we were done.
Up to the room for a cool bath, review of the next day’s plan and then sleep. Till tomorrow…”
It’s funny reading old stuff you’ve written. For some reason I thought seeing a new born calf was really something, I even underlined it. That was obviously before I lived in Montana and now I see that kind of stuff all the time. The “lovely” was used to describe the Scottish couple because the lady used the term so frequently…”really, how lovely, isn’t that lovely, how lovely for you, lovely indeed”! You get the picture. Indeed they were a lovely couple.
Recently I rediscovered my ice cream maker. After brushing the thick layer of dust from the box I tried my hand at making Gelato. I was so pleased with the results that I started to think adventurous. Like most of my ideas, they seem to randomly pop into my head.
I have no explanation for why I thought peaches and amaretto would make a good ice cream, it just sounded really, really good. I had some peaches on hand and the poor things had perma dents in their tender flesh from my wicker fruit basket. Since they weren’t looking all that appealing, ice cream would be a good cover up for them.
I headed to the liquor store to pick up some amaretto. While I was there I did an informal survey, drunks are soooo friendly! I asked them if they would order a peach and amaretto ice cream, did it even sound delicious? Being the drunks they were, indeed they said, any ice cream with alcohol sounded good to them.
That was good enough for me (I have such high standards). In fact it turned out better than good enough. It was down right wonderful! The first flavor to hit your palate is peach, that wonderful summer taste. Then as the ice cream melts in your mouth the second wave of flavor comes and it’s that wonderful amaretto flavor. It was like having a cocktail chaser after peach ice cream.
I served it in big bowls topped with amaretti cookies to give it that extra special touch. Before the summer melts away, you must make some Peach and Amaretto Ice Cream!
Recipe
Peach and Amaretto Ice Cream
4 large very ripe peaches, pitted and diced
1 cup milk (preferably whole)
2 cups cream
1 cup sugar
Juice of 1 Lemon
2 oz. Amaretto
Amaretti cookies for garnish (optional)
Puree peaches in a food processor (you can leave out 1/2 to 1 cup of the peaches and add the last 5 mins. if desired). Place peaches, sugar and lemon juice in a large saucepan. Over medium heat bring the peach mixture to a low boil, reduce to medium low, cook until mixture is reduced by 1/3, about 20 to 30 minutes.
Slowly whisk in milk and cream. follow your manufacture’s instructions for ice cream making. Makes about 2 quarts. Serve with amaretti cookie if desired.
?
We got the Cattle King Brisket and BBQ Sauce but they also have other sauces like: Get Lei’d Hawaiian BBQ Sauce, Love Me Tender King of the BBQ Sauce, Key West in a Bottle BBQ Sauce, Miss Scarlet Carolina’s Red BBQ Sauce and their Colonel Mustard Carolina Mustard BBQ Sauce which happened to have won the 2011 World Mustard Competition in mustard based sauces. I love their names and the labels are entertaining!
