“I always cook with alcohol. Sometimes I even add it to the food.”
Chocolate Party Punch Cake
- 1 (18.25 ounce) package devil’s food cake mix
- 4 eggs
- 1 cup sour cream
- 1/2 cup coffee flavored liqueur
- 1/2 cup hazelnut liqueur
- 3/4 cup vegetable oil
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup butter
- 4 cups confectioners’ sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons vanilla extract
- 1 cup Tres Leches Triple Cream liqueur
- In a large bowl, combine cake mix, eggs, sour cream, coffee liqueur, hazelnut liqueur and oil. Beat until very smooth. Stir in chocolate chips.
- Pour batter into the greased and floured pans of you choice, and bake as directed on the cake box or until a knife inserted into the middle comes out clean. Wait until it’s completely cool to frost.
- For the frosting: Cream the butter. Add 1/2 of the powdered sugar, blend well. Add the cocoa and vanilla, and start pouring the Tres Leches Triple Cream liqueur over the icing while your beaters beat in the rest of the sugar. Keep adding Tres Leches Triple Cream liqueur until you have wonderfully creamy icing.
- Frost the cake.
- To add a kick to the icing, add chopped nuts or lightly dust entire cake with cocoa powder and cinnamon. Plate with coffee beans for flare/effect.
- Serve within 1 to 2 days.
Peter Ficklin’s Chocolate Passport Chili
Makes 2 gallons
4 lbs. ground beef
2 large onions, chopped (about 4 cups)
4 large red bell peppers, chopped (about 4 cups)
4 – 1 lb. can diced tomates w/juice
4 – 1 lb. can dark red kidney beans, drained
1 – 12 oz. can tomato paste
1 – 500 ml. bottle FICKLIN CHOCOLATE PASSPORT
1 medium sized jalapeno pepper, diced
1 tbsp salt
4 cloves minced garlic
2 tbsp smoked chipotle chili powder
4 bay leaves
¼ cup lime juice
2 tbsp masa harina (corn meal can be used as a substitute)
Brown ground beef in large pot (10 quart) and remove excess grease. Add onions, garlic, red
peppers, and jalapenos; stir and simmer for about 20 to 30 minutes, or until onions and peppers
are tender. Add diced tomatoes, kidney beans (well-drained), lime juice and about half of the
tomato paste and half of the Chocolate Passport, salt, bay leaves and chipotle chili powder. Stir
to mix well, and bring to a low boil. Add tomato paste and Chocolate Passport incrementally,
stirring and watching for desired consistency. Reduce heat to simmer. Add masa harina to ½
cup water and allow to stand for 10 to 15 minutes, stirring occasionally. Stir in masa harina and
water mixture slowly to simmering chili. The masa harina will slowly thicken the chili. Allow
to continue to simmer for 30 to 45 minutes before serving. Allow to cool slightly before serving.
Follow this link to a cornmeal and fig cake recipe. Use Agavero to replace the grappa.
from About.com Home Cooking
Apple Bourbon Baked Ham
Apple cider, Dijon mustard, allspice, and bourbon make a fabuous glaze and pan gravy for smoked ham.
Cook Time: 2 hours, 10 minutes
Total Time: 2 hours, 30 minutes
- 7 to 8 pounds fully cooked bone-in smoked ham
- 15 to 20 whole cloves
- 1/2 cup bourbon whiskey, divided use
- 1-1/2 cups water
- 1/2 cup light brown sugar, packed
- 1 cup apple cider, divided use
- 1/4 cup Dijon mustard
- 1 teaspoon ground black pepper
- 3/4 teaspoon ground allspice
Preheat oven to 325 F.
Trim fat from the ham leaving 1/4-inch-thick layer of fat. Score the fat in a diamond pattern and stud with whole cloves. Stir half of the bourbon whiskey into the water, then pour the bourbon water into the bottom of the roasting pan. Tent the top of the ham with foil and bake for 30 minutes.
While the ham is baking, whisk together remaining 1/4 cup bourbon, brown sugar, and half of the apple cider in a small saucepan over medium heat. Cook, while stirring, until brown sugar is completely dissolved. Remove from heat. Stir in Dijon mustard, pepper, and allspice.
After 30 minutes of baking time, remove ham and baste with 1/4 of the bourbon apple sauce. Return to the oven and continue baking an additional 1-1/2 hours, basting 3 more times as the ham cooks. Add water as needed to the bottom of the roasting pan if it boils out.
Place ham on a platter and tent with foil. Let stand 15 minutes.
Pour pan drippings into a large glass measuring cup. Skim off any fat and discard. Place roasting pan over two stove-top burners over medium-high heat. Add remaining 1/2 cup apple cider to the roasting pan and scrape up any browned bits. Add reserved drippings, along with any accumulated juices from the platter, to the roasting pan. Simmer 5 minutes. Serve pan juices with the ham.
Yield: 8 servings
Amaretto Almond Carrots
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 1/4 cup slivered almonds
- 1 pound fresh carrots, trimmed and peeled
- 1/2 stick (4 Tablespoons) butter
- 1/4 cup amaretto liqueur (may substitute 1 teaspoon almond extract)
- 1/8 teaspoon ground cinnamon
- Salt and white pepper to taste
Slice the carrots into 1/8-inch-thick coin shapes. Place carrots in a heavy sauce pan with the butter and gently simmer about 3 minutes, stirring occasionally. Add the amaretto, cinnamon, salt, and pepper. Continue to simmer until carrots are just tender but not overcooked. Stir in toasted almonds and serve.
Yield: 6 servings
Bourbon Barbecue Sauce
Prep Time: 10 minutes
Total Time: 10 minutes
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 2 cups finely chopped onion
- 2 cloves garlic, crushed
- 1/2 cup molasses
- 1 cup ketchup
- 1/4 cup red wine vinegar
- 1 teaspoon dry mustard
- 1/4 teaspoon freshly ground black pepper
- 2 Tablespoons lemon juice
- 1/2 teaspoon grated lemon zest
- 1 Tablespoon soy sauce
- 1 Tablespoon Hungarian paprika
- 1/3 cup bourbon whiskey
Combine the molasses, ketchup, vinegar, mustard, pepper, lemon juice, zest, soy sauce, paprika, and bourbon. Stir into onion mixture.
Bring to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally. Cool and refrigerate in a covered container.
Yield: 2-1/2 cups
Rib Eye Steak with Peppercorn Cognac Sauce
From Dorothy McNett’s Recipe Book at www.dorothymcnett.com. The proportions are for four steaks. CHOOSE YOUR PAN CAREFULLY…it must have a thick heavy bottom. If not using Cognac, you can easily substitute a sweeter white wine or even Sherry. This recipe was presented in a recent television presentation by Dorothy, along with Celery Salsa and Zippy Bars.
4 best quality rib eye steaks, or filet mignon steaks (about 3/4 – 1 inch thick)
2-3 tablespoons black or white peppercorns
1-2 tablespoon oil (I use extra virgin olive oil)
1-2 tablespoon unsalted butter
2 shallots, finely minced
1/2 cup Cognac (or sub a sweet white wine)
1 cup good quality beef broth
2/3 cup heavy cream
Sea salt crystals for the finish (I use black lava sea salt crystals)
Coarsely grind or pound the peppercorns, just to crush them but leaving them chunky. Pat the pepper onto both sides of each steak. Set aside at room temperature for about 20-30 minutes. When ready to cook, heat pan over medium high to high heat, adding the oil and butter but do not let it get so hot that the butter burns. Place the steaks in the hot pan and cook for 2-3 minutes per side, depending on your doneness desires and the thickness of the steaks. Transfer steaks to a hot platter and set aside. Remove most of the fat from the pan, leaving a film on the bottom. Add the minced shallots and cook for 1 minute to soften. Add the Cognac and cook and stir to reduce it to a glaze. Add the broth and cook and stir until the liquid has been reduced by half. Add the cream and cook and stir until it thickens, but be careful not to let the mixture boil. Keep it just under the boil so that it will not curdle and separate. Drizzle a little of the sauce onto the plates, and then place the steaks over the sauce. Sprinkle with the sea salt. Serve the remaining sauce in a gravy boat, or drizzle over the steaks. It just depends on how you want to present the steaks.
PAMA Duck Breast
- 2 duck breast trimmed
- Stir fry vegetables (pick your favorite)
- PAMA Pomegranate Liqueur reduction
Season the duck breasts. Place on a medium grill skin side down. Cook slowly rendering the fat off the duck breast. While cooking, glaze the duck meat with the PAMA reduction. Do this at least 7 times (more often means better flavor). When the fat side is rendered and crispy flip and cook on flesh side. Be careful. The PAMA will stick, but this is ok. Cook until desired doneness, (medium rare to medium). Let rest off the grill. In a separate pan, stir fry the vegetables in sesame oil.
Place the vegetable on a plate. Slice the duck breast and place over the vegetables. Drizzle with PAMA reduction and enjoy!
It is our opinion that alcohol adds a little somthing to every occasion. And it’s not just for drinking. Here are some liquor substitutions for some commonly called-for ingredients.
Almond extract – Amaretto
Chicken broth – light beer or white wine
Fruit juices – fruit flavored brandy
Raspberry juice – Chambord
Orange juice concentrate – Cointreau, Triple Sec or Curacao
Hazelnut extract – Frangelico
Rice vinegar – saki
Peppermint – schnapps
1.5 cups Chardonnay
2 tbsp flour
3/4 tsp dry mustard
1/4 tsp salt
1/4 tsp black pepper
4 pork chops
2 tbsp butter
1 chopped onion
1 cup cold beef stock
Mix dry ingredients in plastic bag to coat chops. Melt butter in pan and saute’ onions over medium heat. Add pork chops and brown on both sides. Add half cup of Chardonnay, cover and simmer 1 hour, adding 1/4 cup of Chardonnay every 15 minutes to keep simmering. Remove chops, add remaining flour, mix. Add stock, whisk well until gravy thickens. Smother pork chops with gravy. Serve over rice with fresh vegat
Roasted Cornish Game Hens
1/2 cup white wine
6 cornish game hens
2 quartered lemons
1 onion cut into wedges
3 halved sprigs of basil
6 tbsp butter
salt and pepper
Preheat oven to 350 degrees. Rinse hens, pat dry. Season cavity with salt and pepper. Place wedge of lemon, onion and half sprig of basil inside cavity of each bird. Rub remaining lemon wedge over outside of each bird squeezing juice onto each. Dot butter over birds, use 1 tbsp for each then pour wine into roasting pan. Place in oven and bake 1 hour. Pierce thickest part of thigh. When juices run clear bird is done. Remove bird from oven and cover with foil. Let stand 10 minutes to redistribute juices before serving.
2 bottles red wine
1 large orange
1 large lemon
1/2 cup water
1/2 cup sugar
5 sticks cinnamon
4 whole cloves
Remove zest from fruit, leaving white pith, set aside. Combine Zest with water, sugar, cinnamon and cloves in a saucepan. Heat over medium and bring to a boil, simmer 5 minutes. Slice lemon and orange. Add red wine and fruit to mixture on stovetop. Do not boil. Keep over low heat 30 minutes. Strain and serve. Leftover wine can be heated on low in the microwave the next day.
The Choco Noir Martini
1.5 oz Vodka
3 oz Choco Noir
Shake and strain into martini glass. Garnish with a chocolate Kiss
Cherries Jubilee (champagne drink)
1.5oz Ficklin’s Black Cherry Passport
Ursula’s German Punch
Fresh pineapple and strawberries
1/2 to 1 cup of sugar depending on your taste
1.5 cups of Brandy or enough to completely cover fruit
2-3 bottles of Chardonnay
1 bottle of Champagne
1 bottle of soda water
Place fruit in large punch bowl, sprinkle sugar on fruit and pour enough brandy to completely cover fruit. Cover bowl and soak for 2 days. After fruit has soaked pour in Chardonnay, Champagne and soda water. ENJOY!!
- 3 Tbsp. vegetable oil
- 1 c. onion diced
- 1 c. celery diced
- 1 c. sausage
- 1 loaf baguette cut into small pieces
- 1 Tbsp. fresh sage (or 1 tsp. dried)
- 1 c. chicken stock
- 1/4 c. pomegranate juice
- 1/4 c. PAMA Pomegranate Liqueur
- 1 turkey breast butterflied
In a wide, deep pan, heat the vegetable oil to medium high heat. Add onions and celery and cook, stirring often until soft; add sausage. Cook until sausage is browned, breaking the sausage into small pieces as it cooks. Add cup of bread, sage, chicken stock, pomegranate juice, and PAMA. Fill turkey breast and tie with butcher twine. Roast in the oven at 375 until golden brown, and an internal temperature of the stuffing registers at least 155 degrees, about 2 hours. Allow the turkey to rest 10 minutes before slicing. If after about 1 1/2 hrs. the turkey is not browing evenly, brush it with butter or pan juices. Serves 10.
Black Russian Cake
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
- 1 package dark-chocolate cake mix
- 1 cup vegetable oil
- 1 (3-ounce) package instant chocolate pudding
- 4 eggs
- 3/4 cup strong coffee
- 1/2 cup creme de cacao
- 1/4 cup Kahlua
- 1 cup confectioner’s sugar, sifted
- 2 Tablespoons strong coffee
- 2 Tablespoons Kahlua
- 2 Tablespoons creme de cacao
Bake 45 to 50 minutes at 350 degrees F. Remove from the pan and invert onto a serving plate. Punch holes throughout the cake with a skewer or ice pick.
Prepare the topping by combining the confectioner’s sugar, coffee, Kahlua, and creme de cacao. Mix well and spoon over the warm cake.
Yield: 8 to 10 servings
Recipe Source: InterCourses: An Aphrodisiac Cookbook by Martha Hopkins, Randall Lockridge (Terrace Publishing)
Brochette Dijon Flambe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- Wooden skewers, soaked in water for 30 minutes
- 4 garlic cloves, pressed through a garlic press
- 2 Tablespoons fresh lemon juice
- 2/3 cup plus 1/4 cup Drambuie liqueur, divided use
- 1 Tablespoon fresh thyme leaves
- 1 cup Dijon mustard
- 2 Tablespoons honey
- 2 pounds boneless chicken or lamb cut into 1-1/2-inch cubes
- Kosher salt and freshly ground pepper to taste