Mint Julep

Who has been to Disneyland? Of those of you that have been to the Land of Mouse, who has had the Mint Julep in the French Quarters? Oh, if you haven't you need to! And if you can't easily get to Disneyland, I'm here to help! I'm here to help increase your sugar intake, by a lot!

This is the original recipe that is given to guests upon request.

Ingredients:
1 cup granulated sugar
3 cups soda water
3 tsp lime juice concentrate
6 oz. thawed lemonade concentrate
6 tbsp creme de menthe (syrup available at liquor stores, or check stores like Smart & Final or Cash & Carry. Do not confuse it with creme de menthe liqueur.)

Garnishes:
mint leaf
lime slice
maraschino cherry

Instructions:

1. Dissolve sugar into the soda water in a 3 quart saucepan.
   
2. Add lime juice and lemonade and bring to a boil.
3. Remove from heat and add creme de menthe.
4. To serve, combine 3 parts syrup mix to 5 parts chilled water.
5. Transfer beverage to pitcher and enjoy!
6. Garnish each serving with mint leaves, lime slice and a maraschino cherry.

Makes 2/3 gallon.

Jose Cuervo Christmas Cookie

Being as the QA Christmas party was at a Mexican, Latin, restaurant; someone was so kind to bring these cookies for dessert. Man were they good! I begged for the recipe. Tada!

Jose Cuervo Christmas Cookies

Ingredients:
1 cup water
1 teaspoon baking soda
1 cup sugar
1 teaspoon salt
1 cup brown sugar
4 large eggs
1 cup nuts
2 cups dried fruit
1 (750 ml) bottle tequila (Jose Cuervo or your other favorite brand)

Directions:

1. Sample the tequila to check quality.
2. Take a large bowl; check the tequila again to be sure it is of the highest quality.
3. Pour one level cup tequila and drink.
   
4. Turn on the electric mixer.
5. Beat one cup of butter in a large fluffy bowl.
6. Add one peastoon of sugar.
7. Beat again.
8. At this point it's best to make sure the tequila is still ok, so try another cup just in case.
9. Turn off the mixerer thingy
10. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
11. Pick the frigging fruit off the floor.
12. Mix on the turner
13. If the fried druit gets stuck in the beaters just pry it loose with a drewscriver.
14. Sample the tequila to check for tonsisticity.
15. Next, sift two cups of salt, or something.
16. Who geeves a sheet.
17. Check the tequila.
18. Add one table.
19. Add a spoon of sugar, or somefink.
20. Whatever you can find
21. Greash the oven.
22. Turn the cake tin 360 degrees and try not to fall over.
23. Don't forget to beat off the turner.
24. Finally, throw the bowl through the window, finish the quetila and make sure to put the stove in the wishdasher.
25. Cherry Mistmas !

Cheers!!!

Ok, who really thought those sounded good and was ready to make them?!? Fooled ya!

Corn & Wild Rice Soup

My Aunt Megan is a wonderful cook. And she used to cater. Occasionally I would help her with catering jobs. For one of her events, which was a Christmas open house, they customer wanted an assortment of soups. I fell in love with this soup. After much begging, she gave me the recipe, which I immediately gave to my mom in case I lost my copy. Which I did! So now I'm sharing the recipe with you.

So... Now not only can I refer back here for it, but I can also get it from you!

Ingredients:
12 1/2 cups chicken broth
1 1/4 cups wild rice (7 1/2 oz.)
6 1/4 cups frozen corn kernels (2 1/2 pounds)
2 tbsp oil
10 oz. cooked smoked sausage
3 carrots, peeled, diced
2 medium onions, chopped
1 1/2 cups half and half

Instructions:

1. Bring 5 cups broth to a simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, about 50-60 minutes.
   
2. Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost puree forms.
   
3. Heat oil in heavy large pan over medium-high heat. Add sausage (already cut into 1/2" cubes) and saute' until beginning to brown, about 8 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups of chicken broth and bring soup to simmer.
   
4. Reduce heat to low and simmer soup 15 minutes. Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blends. About 30 minutes. Mix in half and half.
   
5. Thin soup with more chicken broth, if desired.
   
6. Season soup to taste with salt and pepper.
   

(Soup can be prepared 2 days ahead. Refrigerate until cold, cover and keep refrigerated. Add half and half at the last minute.)

Asian Lettuce Wraps

1 Package Ground Turkey
1 tsp. Extra Virgin Olive Oil
1 red bell pepper, diced
½ C. green onions, sliced
1 ½ T ginger root, finely grated
½ tsp. Red pepper flakes
3 cloves garlic, minced
1 T Soy Sauce
1/3 C Hoisin Sauce
8 Iceberg Lettuce Leaves
¼ C Sliced almonds, toasted

In a skillet over Med-High heat, sauté bell pepper in oil for 2 min. Add turkey, green onions, ginger, red pepper flakes and garlic. Stir while cooking until turkey is no longer pink, about 5 min. Add soy sauce and hoisin sauce. Heat thoroughly for 1 minute. Place 1/8 of turkey mixture into each lettuce leaf and top with almonds. Roll up tightly and serve immediately.

While making the base, make a pot of white rice. On piece of lettuce, put a scoop of rice and a scoop of the turkey mix. Sprinkle with almonds. Yum!

I Can't Believe it's a Cookie

Ready for simplicity...?

1 cup sugar
1 cup peanut butter
1 egg

Heat oven to 350F. Mix all ingredients. Place on cookie sheet. Bake for 12-15 minutes.

Makes about 2 dozen.