For your next party or relaxing in the evening
Substitute Seduce Cream Sherry for the whiskey. It will give it a smoother, creamier flavor.
Friday, November 2, 2007
Forbidden Brew
Stove Top Method (for multiple people)
Pour a bottle of Forbidden Fruit into a small sauce pan
Gently warm it up until just before it begins to boil
Add sugar to taste
Pour into mugs
Serve with a cinnamon stick (optional)
Microwave Method
Fill a microwave safe mug 3/4's with Forbidden Fruit
Microwave it for roughly 1 minute (depending on the microwave oven)
Add sugar to taste
Serve with a cinnamon stick (optional)
Pour a bottle of Forbidden Fruit into a small sauce pan
Gently warm it up until just before it begins to boil
Add sugar to taste
Pour into mugs
Serve with a cinnamon stick (optional)
Microwave Method
Fill a microwave safe mug 3/4's with Forbidden Fruit
Microwave it for roughly 1 minute (depending on the microwave oven)
Add sugar to taste
Serve with a cinnamon stick (optional)
Wednesday, October 31, 2007
Onion Soup with Attitude®
1 lb chuck steak
4 tablespoons unsalted butter
3 pounds yellow onions, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/3 cup Seduce Cream Sherry
8 cups beef stock or broth
4 sprigs fresh thyme, tied into a bundle with kitchen string
1/2 loaf French bread, cut into 1/2-inch thick slices
1 pound Swiss cheese, coarsely grated
2 egg yolks
1/2 cup Attitude III
Slice the steak into small bite size pieces. In a Dutch oven or other large, heavy pot, melt the butter over medium-high heat. Add the onions, steak, salt and pepper, and cook, stirring,
until golden brown, 15 to 18 minutes. Remove the pan from the heat and
carefully add the Seduce Cream Sherry. Return the pan to the heat and cook until the
alcohol has evaporated. Be careful as the sherry may ignite.
Add the beef stock and thyme sprigs and bring to a boil. Reduce the heat
to a simmer and cook the soup for 45 minutes.
While the soup is simmering, toast the bread slices until light golden
brown. Remove from the oven.
Preheat the broiler.
When the soup is ready, divide 1/2 of the toasted bread slices between 6
individual oven proof serving bowls or crocks and top with 1/2 of the
grated cheese. Ladle some of the soup among the bowls and top with the
remaining toasts. Ladle the remaining soup among the bowls and top with
the remaining cheese. Place the bowls on a baking sheet and place under
the broiler until the cheese is melted, golden brown and bubbly, about 5
minutes. Remove from the oven.
Topping:
In a small bowl combine the egg yolks and Attitude III. Whisk to thoroughly
combine. Pour some of the mixture evenly among the soup bowls, stirring
in around the edges so that it is incorporated into the soup. (The heat
of the soup will cook the egg yolk and this will thicken and enrich the
soup.)
4 tablespoons unsalted butter
3 pounds yellow onions, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/3 cup Seduce Cream Sherry
8 cups beef stock or broth
4 sprigs fresh thyme, tied into a bundle with kitchen string
1/2 loaf French bread, cut into 1/2-inch thick slices
1 pound Swiss cheese, coarsely grated
2 egg yolks
1/2 cup Attitude III
Slice the steak into small bite size pieces. In a Dutch oven or other large, heavy pot, melt the butter over medium-high heat. Add the onions, steak, salt and pepper, and cook, stirring,
until golden brown, 15 to 18 minutes. Remove the pan from the heat and
carefully add the Seduce Cream Sherry. Return the pan to the heat and cook until the
alcohol has evaporated. Be careful as the sherry may ignite.
Add the beef stock and thyme sprigs and bring to a boil. Reduce the heat
to a simmer and cook the soup for 45 minutes.
While the soup is simmering, toast the bread slices until light golden
brown. Remove from the oven.
Preheat the broiler.
When the soup is ready, divide 1/2 of the toasted bread slices between 6
individual oven proof serving bowls or crocks and top with 1/2 of the
grated cheese. Ladle some of the soup among the bowls and top with the
remaining toasts. Ladle the remaining soup among the bowls and top with
the remaining cheese. Place the bowls on a baking sheet and place under
the broiler until the cheese is melted, golden brown and bubbly, about 5
minutes. Remove from the oven.
Topping:
In a small bowl combine the egg yolks and Attitude III. Whisk to thoroughly
combine. Pour some of the mixture evenly among the soup bowls, stirring
in around the edges so that it is incorporated into the soup. (The heat
of the soup will cook the egg yolk and this will thicken and enrich the
soup.)
Steak with Blackberry Sauce
Ingredients:
4 Steaks
2 or 3 shallots - finely chopped
4 or 5 cloves of garlic - finely chopped
~1 cup of Pazdar Blackberry Wine
~1 tbs olive oil
In a non-stick pan, saute the shallots and garlic in the olive oil until lightly brown. Add in the Blackberry wine. Heat until the wine is reduced in half. While the sauce is reducing, cook the steaks. To finish the dish just pour the sauce over the steaks.
We had this over tenderloins, we felt like we were eating in a fancy restaurant.
4 Steaks
2 or 3 shallots - finely chopped
4 or 5 cloves of garlic - finely chopped
~1 cup of Pazdar Blackberry Wine
~1 tbs olive oil
In a non-stick pan, saute the shallots and garlic in the olive oil until lightly brown. Add in the Blackberry wine. Heat until the wine is reduced in half. While the sauce is reducing, cook the steaks. To finish the dish just pour the sauce over the steaks.
We had this over tenderloins, we felt like we were eating in a fancy restaurant.
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