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Dessert: Whiskey Ice Box Cake

Dessert: Whiskey Ice Box Cake

2  packages Gelatine
½ Cup Cold water
½ Cup Boiling water
6 Eggs;separated
8 Tablespoons Whiskey
1 Cup sugar
1 teaspoon Lemon juice
1 Pt. Whipping cream
3 packages Lady fingers

Soak gelatin in cold water.
Add boiling water and dissolve
Beat egg yolks until thick
Add whisky very slowly
Beat in the sugar
Add lemon juice
Stir in gelatin and chill a short time
Whip cream and fold it in
Beat egg whites and fold in
Line sides and bottom of a spring form pan (about 12”) with split lady fingers
Pour the mixture in slowly.
When about halfway put in layer of lady fingers.
Then when filled,place a layer of lady fingers on top in  a design
Refrigerate overnight

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Kabocha Squash Bisque (on cam)

Kabocha Squash Bisque (on cam)

1 Tablespoon canola oil
1 Tablespoon unsalted butter
½ cup diced onion
¾ cup diced carrots
1 Tablespoon minced ginger
4 cups peeled and cubed Kabocha squash
3 cups vegetable stock
Salt and ground black pepper to taste
½ cup heavy cream
2 cups garlic croutons (for garnish)

Cook and stir the onions in the butter and oil until tender - Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt,pepper ginger. Bring to a boil,reduce heat and simmer until vegetables are tender. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through,but do not boil. Serve warm with garlic croutons.

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Island Salad w/ Basil Ranch Dressing


Island Salad w/ Basil Ranch Dressing

1 bag Island Mixed Greens
2 ears Local Corn, roasted
1 cup Broccoli Florets
1 cup Sweet Cherry Tomatoes
½ cup Maui Onions, sliced
12 pieces Asparagus roasted w/ olive oil and salt
4 small red or yellow bell peppers
1 cup Black olives
1 med. Cucumber, sliced
24 cooked Shrimp

Basil Ranch Dressing
1 cup mayonnaise
½ cup sour cream    
½ teaspoon dried chives
½ teaspoon dried parsley
½ teaspoon dried dill weed
½ teaspoon fresh garlic, minced
1/8 teaspoon salt
1/8 teaspoon ground black pepper
½ cup fresh basil leaves, sliced

In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic, basil, salt and pepper.  Cover and refrigerate for 30 minutes before serving.