Ice Cubes

Aug. 7th, 2015 05:36 am
nverland: (Cooking-box-nverland)
[personal profile] nverland
 photo ice-cube-tray.jpg

Ice Cubes
Prep Time: 2 mins Total Time: 2 hrs 2 mins Yield: 2 trays

2 cups water (approximately)
2 tablespoons water (additional if needed)

Empty the ice cubes that are left in the trays (if there are any left) into the bin.
Take the trays over to the sink and fill them with cold water.
Place the water filled ice trays back in the freezer.
Replace the ice bin if you had to remove it.
Shut the door to the freezer.

Nutrition Facts

Serving Size: 1 (503 g)
Servings Per Recipe: 1
Amount Per Serving
% Daily Value Calories 0.0
Calories from Fat 0
%Amount Per Serving
% Daily Value Total Fat 0.0g0
%Saturated Fat 0.0g0%
Cholesterol 0.0mg0
%Sugars 0.0 g
Sodium 7.5mg0
%Total Carbohydrate 0.0g0
%Dietary Fiber 0.0g0
%Sugars 0.0 g0
%Protein 0.0g0%
nverland: (Cooking-box-nverland)
[personal profile] nverland

Cucumber water: 1 cucumber, peeled and seeded; juice of 1 lime; 5 cups water; sugar, to taste; 1 lime, sliced, for garnish.

In the jar of a blender, blend the cucumber and lime juice and then strain through a fine-mesh sieve for an hour. Add the juice to the water, along with a little sugar to taste. Serve garnished with a lime slice.

Rosemary lemon iced tea: 1 bunch rosemary, well washed; zest of 2 lemons; juice of 2 lemons; 1 cup sugar; 5 cups water.

Put the rosemary, lemon zest, lemon juice and sugar in a heatproof container. In a small saucepan, bring the water to a boil and then pour it over the rosemary. Stir and let infuse for two hours. Strain and serve cold.

Tamarind tea: 5 cups water; 1 cup tamarind paste; 1 cup sugar.

In a small saucepan, bring the water to a simmer over medium heat. Add the tamarind and sugar and stir for about five minutes, then let soak for two hours. Strain through a fine-mesh sieve and serve cold.

Lemon and mint infusion: 2 slices lemon and 2 sprigs fresh mint.

Place the lemon and mint into a heatproof glass and cover with boiling water. Allow to steep for two minutes before drinking.

Almond Milk

Mar. 5th, 2015 05:36 am
nverland: (cooking 3)
[personal profile] nverland
Almond Milk

1 cup raw almonds
5 cups filtered water, plus more for soaking
4 plump Medjool dates, pitted
1/4 teaspoon cinnamon
Sea Salt

In a medium bowl, cover the almonds with filtered water and let stand overnight at room temperature.
2. Drain and rinse the almonds; transfer to a blender. Add the dates, cinnamon, 5 cups of water and 2 pinches of salt to the blender and puree on high speed until very smooth, about 2 minutes. Pour the nut milk through a cheesecloth-lined fine sieve set over a bowl and let drain for 30 minutes. Using a spatula, press on the solids to extract any remaining milk; discard the solids. Transfer the nut milk to an airtight container and refrigerate until chilled, about 30 minutes. Stir or shake before serving.
nverland: (Christmas Elf)
[personal profile] nverland
Snowman Soup

Print the Snowman Soup cards out and cut.

To a sandwich bag add:

1 chocolate candy kiss
5 mini marshmallows
1 candy cane peppermint (I use a small candy cane so they can use it as a stirrer)
1 instant hot chocolate packet

Attach one of the printed copies
And you are done!

These can be done for school parties, given to friends and handed out Christmas Eve and day for a treat

snowman soup pic4223


Dec. 6th, 2014 08:26 am
nverland: (Cooking 1)
[personal profile] nverland
 photo 06-Smoretini.jpg


2 jiggers vodka
2 jiggers Chocolate Liqueur
2-4 jiggers half and half (depends on how strong you want them to be!)
1/4 cup marshmallow crème
1/4 cup milk chocolate chips
2 graham crackers, crushed

Melt marshmallow crème and chocolate chips in a shallow bowl for 1 minute on half power in microwave bowl or over warm water.
Roll outside of glass rim in marshmallow/chocolate chip mixture and then dip into crushed graham crackers. Put in refrigerator to cool.
Fill cocktail shaker or pitcher with 2 cups of ice.
Pour vodka, chocolate liqueur and half and half over ice. Shake well. Pour into cooled, rimmed glass.
Spear marshmallows with toothpicks or long skewer; toast marshmallows over flame and garnish cocktail.
nverland: (Default)
[personal profile] nverland
 photo 01-SlowCookerCaramelAppleCider.jpg

Slow Cooker Caramel Apple Cider
TOTAL TIME: Prep: 5 min. Cook: 2 hours MAKES: 12 servings
Yield: 12 servings (3/4 cup each)

8 cups apple cider or juice
1 cup caramel flavoring syrup
1/4 cup lemon juice
1 vanilla bean
2 cinnamon sticks (3 inches)
1 tablespoon whole allspice
Whipped cream, hot caramel ice cream topping and cinnamon sticks (3 inches), optional

In a 3-qt. slow cooker, combine the apple cider, caramel syrup and lemon juice. Split vanilla bean and scrape seeds; add seeds to cider mixture. Place the bean, cinnamon sticks and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to cider mixture.
Cover and cook on low for 2-3 hours or until heated through. Discard spice bag. Pour cider into mugs; garnish with whipped cream, caramel topping and additional cinnamon sticks if desired.
nverland: (cooking 3)
[personal profile] nverland
All recipes serve 1.

*Pisco sour: 2 1/2 ounces pisco, 1 1/2 ounces lime juice, 1 1/2 ounces simple syrup, 1 1/2 tablespoons egg white, 1/2 cup ice.

Combine all ingredients in a blender and blend until very smooth and frothy. Pour into a large, heavy glass and serve immediately.

*Gin and bitter lemon: 1 to 2 slices lemon, 1 teaspoon sugar, 1 1/2 ounces gin, ice, bitter lemon tonic, fresh mint, to garnish.

In a medium, heavy glass, combine the lemon slices and sugar. Gently muddle, then add the gin and enough ice to mostly fill the glass. Top with bitter lemon tonic, then stir and garnish with fresh mint.

*Trashy red wine sangria: 1 to 2 slices orange, 2 tablespoons lime juice, 1 to 2 tablespoons sugar, 4 ounces red wine, ice, seltzer water (optional). If you feel so inclined, go ahead and float some raspberries or sliced strawberries in this, too.

In a large, heavy glass, combine the orange slices, lime juice and sugar. Gently muddle, then add the wine and enough ice to mostly fill the glass. Stir. If desired, top with a splash of seltzer for bubbles.

*Vodka watermelon slushie: 1 1/2 cups watermelon chunks, 1/2 cup ice, 1 1/2 ounces vodka, 1 ounce lemon juice, 1 ounce honey or simple syrup, pinch salt.

Combine all ingredients in a blender and blend until very smooth and frothy. Pour into a large, heavy glass and serve immediately.

*Ruby red mojito: Mint, 2 wedges lime, 2 to 3 teaspoons agave syrup, or to taste, ice, 1/4 cup white rum, preferably Crusoe organic. 1/4 cup freshly squeezed Ruby Red grapefruit juice, club soda, additional fresh mint and lime wedge for garnish

Place mint, lime and agave syrup (about 2 to 3 teaspoons, or to taste) in a sturdy glass. Use a muddler to crush the mint and lime to release the juice. Place ice in a beverage shaker and add mint mixture, rum and grapefruit juice. Shake well and serve over ice in a highball glass. Top off with club soda. Garnish with a lime wedge and sprig of mint.
nverland: (cooking 3)
[personal profile] nverland
 photo 21-.jpg

1 1/2oz. (45 ml) Cake Vodka
3 oz. (90 ml) Heavy Whipping Cream
2 Tbsp White Cake Mix
Whipped Cream

nverland: (Good Morning Blue)
[personal profile] nverland

35 ml Jameson Irish Whiskey
10 ml apple schnapps
25 ml cloudy apple juice
10 ml lime juice
Pinch of cinnamon
Float 10 ml Dom Benedictine

Pour all ingredients except Dom Benedictine into a shaker with ice. Shake. Fill rocks glass with crushed ice. Strain the drink into the rocks glass. Float with Dom Benedictine. Garnish with apple slices.
nverland: (cooking 3)
[personal profile] nverland
Peppermint Paddy

1 ounce brandy
1 ounce white crème de menthe
1/2 ounce dark rum
4 ounces white hot chocolate
Chocolate-flavored whipped cream and crushed Peppermint Altoids, for garnish (optional)

Combine the brandy, white crème de menthe, dark rum and hot chocolate in a heatproof mug and stir. Top with the chocolate whipped cream and crushed Altoids.


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