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Absinthe Minded





3 oz Gin
1/2 oz Absinthe
1/2 oz Grand Marnier
Dry Vermouth
1 Orange peel


Properly chill 1 cocktail glass. In mixing glass with ice, pour gin and absinthe, and stir. In your cocktail glass, roll 1/2 oz of dry vermouth and throw away the excess. Strain other ingredients into cocktail glass and float 1/2 oz of grand marnier over top. Garnish with orange peel.


photo: dailyplacebo.com

Absolut Lemonade





1 oz Absolut Citron
1 oz Amaretto
2 oz Sweet and sour
Ice
Sprite
Slices of lemon for garnish






Mix alcohols and sweet and sour in shaker. Add Ice and a lemon slice in a high ball glass. Add liquor and top off with Sprite and another lemon slice.


photo: barnonedrinks.com

Little Green Man From Mars







1 Trolli "little green men" novelty candies
1/2 oz J├Ągermeister
1/2 oz Rumple Minze

Use a large shot glass. Place your little green man in the glass. In a shaker with ice, combine the liquors and pour into glass. 




 


photo: cafepress.com.au

Warsaw





3 oz vodka
1 oz blackberry liqueur
1 oz dry vermouth
½ oz fresh lemon juice
Shake. Serve in a cocktail glass. Garnish with lemon twist.




scienceofdrink.com

Berry Red Summer

2 oz. Gin
1 oz. honey liqueur
10 raspberries
1 oz. red grapefruit juice


Mix together the raspberries and honey liqueur at the bottom of your shaker. Pour in gin and grapefruit juice, then shake with ice for about 15 seconds. Use an ultra-fine strainer and pour into a chilled cocktail glass.



drinkoftheweek.com/

Ward Eight

       1 tablespoon Lemon
     1 teaspoon Powdered Sugar
     1 teaspoon Grenadine
     2 ounces Blended Scotch Whiskey

Shake and strain into a Martini glass filled with cracked ice. Add slices of orange and lemon and a cherry.



Photo: marriott.com

Bourbon Black Hawk

2 ounces Bourbon
1 ounce Sloe Gin
Stir and strain into a cocktail glass. Garnish with an orange and a cherry.




Photo: community.livejournal.com


Roasted Garlic

Preheat the oven to 400°F.

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. 
 
Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.



Other ideas: Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.





Photo: noshtopia.com

Guinness® Corned Beef



4 pounds corned beef brisket
1 cup brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)

Preheat oven to 300 degrees F . Rinse the beef completely and pat dry.

Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.

Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

An Extra Kick for Adults:

Sauteed Brussels Sprouts

Wash the sprouts and dry

Cut the ends off and split the sprouts in half

Mince 1 clove of garlic and 1 shallot

Heat the saute pan on high heat until it is hot. Add a few table spoon of olive oil and place the Brussels sprouts flat side down. Let it saute in the pan without touching it for 1-2 mins to caramelize the bottom

Add a pinch of salt and pepper

Add the minced shallots and garlic Stir or toss the brussels sprouts in the pan to mix

De-glaze the pan a white wine/water/ or in my case I used Sake and Mirin

Cook until the liquid has evaporated, turn the heat off and place a lid over it

For the kids:
During the last hour, you may put vegetables in the roasting pan as well. Try a wedge of cabbage, new potatoes, onion, carrots, etc. You may need to add a little more beer with your vegetables.







Photo: eataduckimust.com

Denver Omelet

    2 tablespoons butter
    1 medium onion, chopped
    1 cup chopped cooked ham 1 medium green pepper
    8 eggs
    1/4 cup milk
    1 cup shredded cheddar cheese
    salt & freshly ground black pepper
    Heat oven to 400 degrees.
    Grease round baking dish.
    Melt butter in skillet over med-lo heat. Add onion and cook until soft, add ham, cook 2 minutes more.
    Beat eggs and milk in bowl. Stir in cheese and add veggies and ham. Season with salt and pepper.
    Transfer to prepared dish.
    Bake 20 minutes or until top is puffy and brown. Cut into wedges and serve warm.











Photo:spiritmountain.com