Time again to get frisky with the whiskey! I’ve got another recipe idea featuring White Pike Whiskey. I came up with this idea as I started thinking about the Summer season. Summertime always makes me think of icy treats. So what’s better than a fudgesicle on a hot night? A boozy fudgesicle or as I like to call them “Pike Pops!” You’ll never go back to regular fudgesicles again.
I’ve developed a fascination lately with boozy cooking. It’s a fun way to experiment with new recipe ideas. I’ve been cooking a lot with whiskey, especially in my baking. Check out my last post for Kentucky Bourbon Balls.
My friend is the Brand Manager at White Pike Whiskey, a white whiskey distilled in upstate New York. White whiskey has a totally different flavor profile than aged whiskey; it has a clean finish and mixes well in drinks. So let’s take a boring dish like chicken and kick it up a notch. Time to get frisky with White Pike Whiskey!
A couple of weeks ago, I noticed that Kings County Distillery wrote a post on their Facebook page asking if anyone would make them Kentucky Bourbon Balls. I had never made these before but I’ve been having lots of fun lately experimenting with using spirits in my baking. So I figured what the heck, I’ll give it a try. I offered to make the bourbon balls if they agreed to give me some their whiskey. And they took me up on my offer!
Last night I was lucky enough to attend Luckyrice’s Ramen Slurpfest dinner. Ramen is one of my favorite foods of all time, so a night filled with uniquely-crafted dishes from leading ramen specialists was something I couldn’t pass up. My fellow ramen-obsessed fans gathered for a four-course tasting menu. So let’s get slurping!
When my friend Hazel aka “Tasty Pursuits” asked me to be one of the food bloggers at her C-CAP Sweet Sensations Dessert Event, I was so excited. Then I freaked out a little. All my friends know how much I LOVE to cook, but I’ve never actually cooked for an event before. I really wanted to do something special, something I hadn’t done before and it had to be for 80 people. I racked my brain for 3 weeks coming up with ideas. A chance dinner at Reynard’s with my sister came my inspiration. We ordered the Black Tea Pot De Crème for dessert and absolutely loved it. It was light and creamy and delicious.
I had to put my own twist on the pot of course. There are tons of recipes for Chocolate Pot De Crème, but I wanted a flavor that was more unique to me. If you follow my blog, you know one of my favorite combinations of flavors is Matcha and Black Sesame. And voila, an idea is born!
On Sunday, April 21st, I was honored to join some chefs and fellow food blogger bakers at C-CAP Sweet Sensations Dessert Event! The goal of the day was to raise funds and awareness to support scholarships and programs for at-risk students in Careers through Culinary Arts Program (C-CAP). 100% of the proceeds will go to C-CAP, www.ccapinc.org.
Come join me at C-CAP Sweet Sensations Tasting Benefit on Sunday, April 21, 2013!
Buy your tix today! http://sweetsensations.bpt.me/
Time for another shortbread post! Shortbread is my all-time favorite type of cookie. It’s buttery, light and slightly sweet. But what I love most about shortbread is that you can experiment with so many variations, from savory to sweet to somewhere in the middle. For my latest experiment, I was making something special for my parents highlighting some of my favorite Asian flavors: matcha (green tea) powder and black sesame seeds. So here’s my shortbread with an Asian twist: Macha Sesame Shortbread Flowers!
Potatoes gratin is one of those dishes that is always a showstopper. I’ve made it dozens of times and every time, my guests are always impressed. They seem to think its complicated, but it’s crazy how simple this dish is. There are literally 5 ingredients that make up this dish. If you’re afraid of cooking, this is a great recipe to test out. This year for Christmas dinner, I wanted to give my recipe a new twist. If you follow my blog, you know that I love English Cotswold cheese. I thought the sharp taste of this cheese would make a great gratin.