Peach Amaretto Cobbler
3/4 cup brown sugar
1/2 cup white sugar
2 Tablespoons Amaretto Liquor
1 teaspoon Apple Pie Spice
3 Tablespoons Flour
1 ts salt
1 Tablespoons White Peach Balsamic
1/2 cup butter, cold
1 1/2 cups flour
1/2 cup sliced almonds
1/2 cup whole whipping cream, warmed
To prepare the peaches, boil 2 quarts water. Add the peaches and submerge for about one minute or until the skin begins to slip off easily.
Set the peaches aside and cool.
Cut the peaches in half and remove the pits by scooping or cutting out carefully. Slice the peaches.
In a mixing bowl, combine the peaches, the flour, Amaretto, brown and white sugars, salt and the balsamic. Mix well.
Butter an 8x8 pan. Dump peach mixture into the pan.
For the topping:
Cube the cold butter and flour together with two knives, cutting, until the mixture resembles the size of peas. Add the crumble to the peaches. Sprinkle the sliced almonds onto the top of the crumble.
Bake for 35 minutes @ 375 degrees, or until golden brown.
Serve with warm cream.
Peach and Whiskey BBQ Sauce
1 1/2 cup catsup
1/4 cup brown sugar
2 Tablespoons honey
1 Tablespoon dry mustard
3 Tablespoon apple cider vinegar
1 cup good whiskey
2 cups peaches, chopped
2 teaspoons fresh ginger root, grated
1 teaspoon dry onion and garlic powder
Cook over medium heat in a heavy pan. Simmer for about 30 minutes.
Using an immersion hand blender, careful place in the pan and begin to blend until smooth. Reheat the bbq sauce and serve along side the beef sandwiches.
Instant Pot Whiskey Beef Sandwiches
5 pounds Beef chuck roast
1 cup good whiskey
1 teaspoon Italian dry seasoning
1 teaspoon dry onion powder
1 teaspoon dry garlic powder
1 Tablespoon beef base
1 1/2 cups water
Sauté’ the beef for a few minutes to sear in the juices. Season. Add the whiskey, beef base and water.
If using an Instant pot, use according to your directions. I sauté’ right in the pot. I set the timer for 30 minutes and pressure cook.
Cool the meat and shred. Season with S&P.
Strain the broth and set aside in the refrigerator for another use.
Serve with Peach and Whiskey sauce on small buns.
New Potato and Kale Soup
4 new red potatoes, sliced thin
1 red onion, diced
4 cloves of garlic, minced
1 bunch of kale, chopped roughly
1 pound Italian sausage
4 cups chicken broth
1/2 cup white wine
1 cup water
1/2 cup heavy cream
1 tablespoon Italian seasoning (I like one with fennel)
1 teaspoon chicken paste
In a heavy pan, sauté the onions in the olive oil, add the crumbled meat and cook until done. Add the garlic and sauté for another minute or so. Drain the meat if there is any grease.
Return to the pan and add white wine. Cook for a minute and add the chicken paste seasonings. Now add the potatoes and the chicken broth, covering to cook for 10-15 minutes on low heat.
Test the potatoes for doneness, adding water if needed. When just before done (tender crisp), add the chopped kale and cover the pan with the lid. Return to a simmer for 3 minutes.
Turn heat off.
Add the heavy cream.
Add the cheese just before serving. Of course, now you need an endless salad and some breadsticks.
French Onion Soup
3 tablespoons olive oil
2 tablespoon butter
6 large Vidalia onions, halved and sliced
4 cups beef broth
2 cups chicken broth
1 tablespoon French Provence seasoning
1 teaspoon garlic powder
1 tablespoon good balsamic (I use fig)
Swiss cheese slices
In a heavy pan, heat the olive oil and the butter. Add the onions and sauté until caramelized, this could take an hour.
Add the seasonings and broths to the finished onions and simmer on low until the liquid is reduced by half. This is where you flavor is developed. Slow and low.
Just before serving, add the balsamic and stir. Cover and keep warm.
To serve, lay the cheese on bottom of the bowl and pour a ladle of piping hot soup over the cheese. Float the fresh croutons on the top.
RECIPE for Wisconsin Wild Rice and Mushroom soup 1 onion, diced 4 stalks of celery, diced small 4 cloves of garlic, minced 4 carrots, diced small 1 pound Chicken of the Woods mushrooms, chopped 1 pound Shiitake mushrooms, cubed 4 sliced bacon, cooked and chopped 1/2 cup wild rice bunch of fresh spinach leaves, chopped 1 tablespoons French Provence seasonings or Italian 2 tablespoon olive oil 1/2 cup white wine 4 cups chicken broth 1 cup heavy cream 2 tablespoons flour Heavy the oil in a heavy pan over medium heat. Brown the onions and mushrooms. Add the carrots, celery, garlic and herbs. Add the wine, chicken broth and the wild rice. Cover and turn heat to simmer for 45 minutes. Mix the flour into the cup of cream well. Stir the spinach into the bubbling soup and stir well. Add the cream and flour. Cook for a few minutes or until thick. Sprinkle with the bacon and some Parmesan cheese. Fig Basalmic 1 tablespoon fig preserves 1 tablespoon fig basalmic 3 tablespoons olive oil S&P 1 teaspoon French Provence seasoning Shake in a small jar until emulsified. Enjoy on your favorite salad
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