Fish on Wild Rice
1 pound fish fillets Wild or White rice mix 1 cup water 2 tablespoons lemon juice 2 chicken-flavor bouillon cubes 1/2 cup sliced green onions 1/4 teaspoon thyme leaves 1/4 teaspoon white pepper 1/2 cup sliced carrots Paprika 1/2 teaspoon of hackleback caviar or other cheap caviar
Preparation: Prepare rice according to the instructions on the package and to the number of servings. In a skillet, add water, bouillon cubes, onions, lemon juice, thyme and pepper. Boil it, cover the mixture and let it simmer for 5 minutes. After adding the carrot, let the composition simmer for another 3 minutes. Put the fish pieces in the skillet without crowding them. Cover the skillet and let it simmer for 10 minutes until the fish becomes opaque. Put the fish on a plate, alongside a serving of rice and some vegetables on the rice. Pour some sauce over the dish and sprinkle it with paprika, garnish by caviar.
12 Fun & Festive Christmas Cocktails
No holiday gathering is complete without some fun, festive & delicious cocktails to serve your guests as you sit around the fire reminiscing! Here, you’ll find 12 scrumptious Christmas cocktail recipes that bring you decadent holiday flavors like peppermint, hazelnut, chocolate, pumpkin, caramel and more! Be sure to stock your bar this winter with this year’s newholiday flavors from Saint Brendan’s Irish Cream Liqueur and Pearl Vodka, all a part of the Luxco family of wine & spirits! Cheers to a deliciously boozy 12 Days of Christmas!
1. CARAMEL MACCHIATO INGREDIENTS: 1 oz. Saint Brendan’s® Salted Caramel 1 oz. Pearl® Vanilla Bean Vodka 3 oz. Coffee INSTRUCTIONS: Build in a mug and enjoy hot. Or, shake with ice and strain into a martini glass for a chilled treat.
2. HOLIDAY SURVIVAL GUIDE INGREDIENTS: 1½ oz. Pearl® Chocolate Hazelnut Vodka 3 oz. Saint Brendan’s® Peppermint Bark Mini Candy Cane INSTRUCTIONS: Build in a rocks glass with ice. Stir, then garnish with a mini candy cane.
3. HOLIDAY CHEERS INGREDIENTS: 1½ oz. Pearl® Pumpkin Spice Vodka (chilled) 4 oz. Sparkling Apple Cider Cinnamon Stick INSTRUCTIONS: Build drink in a champagne flute. Drop cinnamon stick in bottom of flute for garnish.
4. TEA TIME INGREDIENTS: 2 oz. Saint Brendan’s® Salted Caramel 1 oz. Rebel Yell® Rye Whiskey 2 oz. Chai Tea INSTRUCTIONS: Build in your favorite mug and sip away. Can be enjoyed either hot or cold.
5. HAZELNUT HIATUS INGREDIENTS: 1½ oz. Pearl® Chocolate Hazelnut Vodka 3 oz. Bissinger’s® Hot Cocoa INSTRUCTIONS: Build in your favorite mug and enjoy. Pair with Bissinger’s English Toffee for best results. Serve warm.
6. HOLIDAY MULE INGREDIENTS: 1½ oz. Pearl® Pumpkin Spice Vodka 4½ oz. Ginger Beer Lime Wedge Cinnamon Stick INSTRUCTIONS: Build drink with ice in a copper mug or Collins glass. Garnish with lime wedge and cinnamon stick.
7. THE SENSATIONAL INGREDIENTS: 2 oz. Saint Brendan’s® Peppermint Bark 3 oz. Bissinger’s® Hot Chocolate Whipped Cream Topping Crushed Candy Cane for Garnish INSTRUCTIONS: Build in your favorite mug and top with whipped cream. Garnish with crushed candy cane.
8. WHITE CHRISTMAS INGREDIENTS: 1½ oz. Pearl® Chocolate Hazelnut Vodka 3 oz. Eggnog Cocoa Powder INSTRUCTIONS: Build in a Clark Griswold-esque moose mug. Garnish with cocoa powder. Serve hot or cold.
9. PERFECT PUMPKIN INGREDIENTS: 1½ oz. Pearl® Pumpkin Spice Vodka 4 oz. Bissinger’s® Hot Cocoa ½ oz. Arrow® Triple Sec Bissinger’s Glacéed Orange Whipped Cream (optional) INSTRUCTIONS: Build in an Irish coffee mug (or your favorite mug). Garnish with glacéed orange and whipped cream if desired. Serve hot.
10. COCO COOLER INGREDIENTS: 1½ oz. Pearl® Chocolate Hazelnut Vodka 1 oz. Coconut Water 4 oz. Iced Coffee Mint leaf INSTRUCTIONS: Build drink in a pint glass with ice. Stir, then garnish with a mint leaf.
11. THE WHITE STRIPE INGREDIENTS: 2 oz. Saint Brendan’s® Peppermint Bark 1 oz. Pearl® Vodka 1 oz. Arrow® Clear Crème de Cocoa 1/2 oz Cream Crushed Candy Cane for Garnish INSTRUCTIONS: Combine ingredients into a pint glass with ice and shake until frothy. Strain into a highball glass with ice and garnish with white chocolate shavings.
12. PUMPKIN BLISS INGREDIENTS: 1½ oz. Pearl® Pumpkin Spice Vodka 2 oz. Saint Brendan’s® Irish Cream Liqueur Nutmeg INSTRUCTIONS: Combine vodka and liqueur in a pint glass with ice. Shake, then strain into a chilled martini glass. Dust with nutmeg.
Luxco Spirits are featured on the Food, Wine & Poopy Diapers 2015 Holiday Gift Guide. Be sure to check out the guide for even more great holiday gift-giving ideas!
Roast Chicken with Garlic, Shallots, and Potatoes
1 3½ to 4 pound chicken salt and freshly ground pepper 1 bunch fresh thyme or rosemary 1 bay leaf olive oil 1½ pounds small red potatoes, washed 2 heads garlic, cut in half, crosswise 6 large shallots, root ends trimmed 1 cup chicken stock
Preheat oven to 350°F. Season the inside cavity of the chicken and tuck in a few sprigs or thyme or rosemary and a bay leaf. Rub the outside with olive oil and season with more salt and pepper. Transfer to a roasting pan, large enough to hold the chicken, potatoes, garlic and shallots. Scatter the potatoes, shallots, garlic and a few sprigs of fresh herbs, around the chicken, season with salt and pepper. Drizzle the chicken broth and about 1/4 cup olive oil over the vegetables. Bake for about 1 1/2 to 1 3/4 hours, turning the vegetables half way through the cooking time. Bake until the juices in the thigh run yellow when tested with the tip of a knife. Serve with Tomatoes Provençale and crusty bread.
Spicy Garlic Shrimp over Spinach
This is a quick, flavorful meal that’s easy enough for a weeknight dinner and yummy enough to entertain with! Plump shrimp, flavorful and healthy garlic, and baby spinach are the key ingredients in this quick-to-fix Garlic Shrimp and Spinach skillet meal.Whether for company or a quick weeknight dinner, it will bring you tasty rewards. Quick, easy and versatile. I’ve used spinach, but you can use kale or chard, it’s great every time. Lemon is best but lime works as well, if you don’t have lemons. This recipe calls for shrimp, but one could substitute chicken or pork as well. Enjoy!
3 tbsp olive oil 8-10 cloves of garlic, minced 1 lb of baby spinach 1 lb shrimp, peeled, deveined and tails removed Fat pinch of red pepper flakes The zest and juice of one lemon A handful of chopped parsley
- Heat one tablespoon of olive oil in a large non-stick sauté pan. Add half of the garlic along with a pinch of salt. One the garlic is fragrant, add the spinach and toss until all of the spinach is shiny and beginning to wilt down.
- Shut off the heat and place pan on the back burner (the residual heat in the pan will finish cooking the spinach while you make the shrimp).
- Heat the rest of the olive oil in a medium non-stick skillet and add in the rest of the garlic along with a pinch of salt and the red pepper flakes. Once the garlic is fragrant toss in the shrimp.
- Stir periodically as the shrimp begins to turn opaque. They cook quickly and will be done in about three minutes – once they all turn opaque, turn off the heat and finish them with lemon zest, lemon juice, and parsley.
- Plate up the spinach and top with the shrimp and garlicky sauce.
Butter is one of the item which converts any mundane recipe to a mouth watering one.I personally prefer to have spoonful of butter just like that. But still in today’s world when people are so health conscious, prefer to have low calorie food, butter has its own dignity. There are alternatives like white butter, unsalted butter, margarine, etc in the market but neither of them has successfully replaced the old traditional butter and its taste. Butter is Butter. But today I will not discuss any recipe with butter rather I will describe a very easy way to make the butter more tasty. We will add flavour to butter itself. Once during my stay in a hotel I was served flavoured butter along with bread and jam. I was so impressed by the flavoured butter that I had gone to the chef of the hotel to get the recipe for it. To my amazement I found that it’s damn easy to make flavoured butter and I can make it according to my taste and the ingredients required are minimal and it also takes less or no time to flavour a butter block. The process to make different type of flavoured butter is same. Only the ingredients changes with the type of flavour. I will first discuss the process to make flavour butter and t hen state the ingredients to be used for different types of butter. But let me tell you the different flavours as told by me are just a few examples. There is no end to the ingredients which can be used to make flavoured butter. Feel free to add your imagination and make interesting flavoured butter.
Process to make Flavoured butter:
1)Take a block of butter and keep it in room temperature for 30 minutes till the block becomes soft( take care that it is not melted.). 2) Mix all the ingredients of flavouring as discussed below and the butter thouroughly. Take care that the butter and all the ingredients are blended uniformly. 3) Take a wax paper* and place the butter mixture in the wax paper and roll the wax paper. 4) Refrigerate the mixture for 1 hour. 5) Unwrap the wax paper and cut them into slices. 6) Serve the slices as you desire.
Ingredients for Different Types of Flavoured Butter
Breakfast Butter: 1 block of butter, 1 tspn of pepper, 1 tspn of sugar powder(blend the normal sugar in grinder)
Spicy Butter: 1 block of butter, 1-2 red chilly (crushed into flakes and deseeded), ½ tsp pepper, 1-2 minced cloves, 1tsp minced garlic, 1-2 tsp coriander leaves(finely chopped).
Cinnamon Butter 1 block of butter, ½ tsp of cinnamon powder, ¼ tsp of nutmeg, ½ tsp of powdered sugar(optional)
Sweet and Sour Butter 1 block of butter, 1 tbsp of powdered sugar, 1 tsp lemon juice
Garlic Herb Butter 1 block butter, ½ tsp garlic paste, 1 tsp finely chopped coriander leaves, ½ tsp parsley
Chili Butter: 1 block of butter, 2 teaspoons chili powder, 1 teaspoon lime juice, ½ tsp pepper ½ tsp salt ½ tsp mustard sauce.
Cheese Butter 1 block butter 1/4 cup grated Cheddar cheese 2 teaspoons sliced green onions(optional)
Curry Butter 1 block butter 1 teaspoon curry powder 1/8 teaspoon Paprika 1 dash freshly ground pepper
Lemon Pepper Butter: 1 block butter, 1 teaspoon pepper, 1 teaspoon grated lemon rind 1 teaspoon fresh lemon juice
Mixed Fruit Butter 1 block butter, 1 cup chopped fruits(strawberry, mango, apple, cherry) 1 tbsp powdered sugar / honey. Almond or Hazelnut or Walnut Butter 1 block butter 1/2 cup chopped toasted almonds, hazelnuts or walnuts 1 teaspoon honey or 1/4 teaspoon lemon zest
Chocolate Butter 1 block butter 1 cup unsweetened chocolate, melted and cooled 1/8 teaspoon salt 1 cup powdered sugar, 2 tablespoons chopped nuts, optional
Orange Butter 1 block butter 1 tablespoon orange juice 1 teaspoon grated orange peel
Strawberry Butter 1 block butter 1/2 cup puréed strawberries or 2 tablespoons of strawberry preserves (not jelly or jam) 1 tbsp powdered sugar, 1 teaspoon grated orange peel, ½ cup chopped strawberry pieces(optional
Serving Options: 1) Make a difference to your breakfast by putting a slice of flavoured butter over a slice of toasted bread. Do not spread the butter over the bread. Just place the flavoured slice over the bread and let it melt slowly by the heat of the toasted bread.
2) Place a slice of flavoured butter over a slice of bread and then grill the bread for 1 minute. The butter will melt and the flavour of the butter will dissolve in the bread making it yummy and tasty.
3) You can serve cakes and pastries with a topping of the flavoured butter.
4) While making the batter for any cake mixture use an appropriate flavoured butter to make you cake delicious and unique.
5) These flavoured butter can replace the traditional plane butter while making chicken tandooris or kababs.
FYI : India produces and consumes more butter than any other nation, and allocates almost half of its annual milk pool to butter production.
Health & Nutrition According to USDA figures, one tablespoon of butter (14 grams/0.5 ounces) contains 420 kilojoules (100 kcal), all from fat, 11 grams (0.4 oz) of fat, of which 7 grams (0.25 oz) are saturated fat, and 30 milligrams (0.46 gr) of cholesterol. In other words, butter consists mostly of saturated fat and is a significant source of dietary cholesterol. For these reasons, butter has been generally considered to be a contributor to health problems, especially heart disease. For many years, vegetable margarine was recommended as a substitute, since it is an unsaturated fat and contains little or no cholesterol. In recent decades, though, it has become accepted that the trans fats contained in partially hydrogenated oils used in typical margarines significantly raise undesirable LDL cholesterol levels as well. Trans-fat free margarines have since been developed. Butter contains only traces of lactose, so moderate consumption of butter is not a problem for the lactose intolerant. People with milk allergies need to avoid butter, which contains enough of the allergy-causing proteins to cause reactions. Butter can form a useful role in dieting by providing satiety. A small amount added to low fat foods such as vegetables may stave off feelings of hunger.