‘Tis the season for Eggnog.
And booze in general.
Tradition dictates that Christmas includes eggnog. After doing a lot of research, I came up with one of the easiest Eggnog recipes I’ve come across. Better yet, it can easily be doubled for a crowd!
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These Bourbon Pumpkin Protein Balls have all the warm spices you love in a pumpkin pie, but keep it more-or-less clean to satisfy your pumpkin-loving sweet tooth in a healthier way.
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Strange is global.
Ever use a Turkish toilet? I still have nightmares.
Switzerland suprised me with it’s fancy strangeness. I had one huge “treat” meal there. By treat, I don’t mean indulegent (I did that on emore on e occassion). I mean ridiculously expensive fancy.
The day started innocently enough. I left Lucie to in Basel to explore Interlaken for a few days. One of the best things about Europe is the train system. You can get anywhere so easily! And it’s fast – I left in the late morning and arrived in time to check into my B&B and do a little exploring before my fancy dinner.
I went for a leisurely run to take in the sights. There were streams and lakes filled with impossibly blue water, majestic swans, breathtaking mountain views, and a cable car ride to the top of a small peak called Harder Klum. I had a salad and glass of wine at the top while I gawked at the view. Also, there was a cow. And a certain apron. Strange, no?
Then it was time to get cleaned up for tyhe evening’s adventures. I found the swankiest hotel in the city, Victoria-Jungfrau, and pranced in to the Brasserie for a little self-romance.
As soon as I set down, the server wheeled over a cart that held a giant silver basin of champagne on ice. Clearly, I’d found my home. They also brought out homemade bread and three toppings: herbed quark, butter, and some mix of apple and onion that I supposed to be more addicting than crack. There was also an amuse-bouche, or gift from the kitchen, that was some sort of cheese sauce with a cheese souffle, and a delicately pickled slice of cucumber.
Next up was the started. I selected the wild garlic soup with a garlic-stuffed ravioli. It was perfection. Just the right amout of food! The foam on the top of the soup was light and rich, and that little ravioli was the single most perfectly cooked piece of pasta pillowy goodness I’ve ever had.
And it was green. Perfect for a dose of foamy strange! It was all I could do not to stick my finger in the glass to get every last bit of the soup.
Then came the main. Chicken stuffed with morels over a bed of creamy spinach, balsamic reduction, and barley. The cubes are “bread dumplings” that were essentially a savory black potato bread pudding.
It seems strange to order chicken in such a fine establishment, but the stuffing and sides were too enticing to pass up. Those bread cubes alone were worth the price of admission. The thought of dessert My pride held me back from begging my server to bring seconds.
Dessert. The whole menu was #strangebutgood. They offered indulgences like fennel creme brulee with candied celery and lemon verbana foam and a goat cheese-saffrom dome with rhubabrb compote and dandieon sherbert. The struggle was real!
I sipped an espresso and ate some housemade chocolates while I mulled over the choices. Therapy.
My selection? Strawberry crunch (a soft of strawberry brownie with a nutty crust) with absinthe strawberries and garlic ice cream.
I died.
Not wanting the night to end, I waddled down to the hotel bar where I listened to the pianist while sipping bourbon. As a good Southerner, I know that bourbon can only come from Kentucky… but after a meal like that, I’ll let them call their booze whatever they like.
Faceplant into bed back at my B&B. Strangely enough, I managed not to mess with the guitar hanging on the wall through the whole stay!
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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂
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Now I’m hungry all over again.
Have you ever been on a train? I’ve neve been on one in the US (unless you count Disney World).
Do you have one “big” treat meal on vacations?
Let me apologize in advance.
#sorryimnotsorry
If you make these cookies, you won’t be able to stop at one. They don’t hide any veggies. They aren’t healthy… unless you count the partial sugar substitute. They are addictingly good. You will brave salmonella to eat the batter.
So what makes these cookies strange? Booze. It doesn’t have to just be for drinking; it also makes a tasty cookie! Who knew?!
The bourbon isn’t strong here; it merely adds a hint of caramel and enhances the vanilla in the cookie. I used Four Roses, which is a lighter, almost fruity bourbon.
No bourbon? You could use Frangelico or another liqueur. Or you could leave it out… if you’re crazy.
Bourbon aside, this is a classic chocolate chip cookie. They are a teensy bit under-baked, resulting in a decadent, doughy center. Get your cold glass of (almond) milk ready.
There are some specific instructions. Don’t skip them.
Browned butter will elevate any dessert recipe you make to a whole new level. Be patient and let the dough chill in the fridge. It helps with spreading and allows the flavors to come together making an even more irresistible cookie.
Tall cookie dough scoops
If you want a healthy dessert, check out these Granola Cookies or these Chocolate Avocado cookies. If you have one of those weeks where you need to get down and dirty to treat yourself, do it with boozy cookies.
Why the treats this week? I quit my job and started a new one. It’s a good thing. I will miss my old team, but this job is more in-line with what I want to be when I grow up (in the world of marketing/product management). Changing jobs is scary and exciting all at once…. but it’s already clear to me that I made the right choice!
I deserve a cookie.
[Tweet “These doughy, boozy Bourbon Chocolate Chip Cookies will change your life. Really.”]
In a large bowl, whisk together the flour, baking soda, and cornstarch. Set aside.
In a medium bowl, beat browned butter and sugars together. Beat in the egg, followed by the egg yolk. Add the vanilla and bourbon.
Pour the wet ingredients into the dry ingredients and whisk together. The dough will be very soft. Don’t worry.
Fold in the chocolate chips. Cover the dough and chill for at least an hour, or overnight. *Do not skip this step*
When ready to bake, heat oven to 325 degrees. Line 2 large baking sheets with parchment paper .
Remove the dough from the refrigerator and roll the dough into balls (~1 heaping tablespoon each). Shape them into tall balls to help them bake up to be thick. Place them on the lined cookies sheets with ~1 inch of space between (they will spread).
Bake the cookies for 11-12 minutes. Don’t bake them any longer!!! They should look soft and under-baked. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely. They will continue to bake on the cookie sheet.
*Note: Room temperature egg/egg yolks are best for even disbursement.
Inspired by Sally’s Chewy Chocolate Chunk Cookies.
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂
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“The difference between a success and a failure is that a failure runs away from his fears while successful people run towards their fears.”
Have you ever quit a job? It’s the most nerve-wracking thing to do!
What is your favorite decadent cookie?
Food & Wine is about more than stuffing your face.
Though you know from my last post on the topic that I stuffed it well.
My favorite feature of Atlanta’s Food & Wine Festival is the focus on education. Each day of the festival begins with classes led by well-known Southern chefs and libation experts. You get to choose 3 per day from a long list. Proof that life is full of tough choices.
My friend Rich and Me
My strategy was to choose classes that were diverse. The amount of time I spent creating my schedule is embarrassing, but in the end it paid off!
Without rambling on (hopefully), I want to share some photos and takeaways from a few of those classes.
This class was taught by Chef Asha Gomez, a lady I admire and respect (she inspired me to try curry leaves!). She owns Cardamom Hill, one of the best Indian restaurants in Atlanta. She focuses on cuisine from her home-region of Kerala. It’s much different that the spicy curry dishes many associate with Indian food!
I especially love Asha’s mentality when it comes to trying new things:
I will never walk away from a fruit, vegetable, or spice that I am not familiar with. I will always pick it up and try it.
Pork Vindaloo
Chef Nathan Lyon taught this clean eating course. You may be familiar with his series on Discovery Health, A Lyon in the Kitchen, or from his appearance on The Next Food Network Star.
Summer Squash Salad
Beer Director Greg Elbert and Pastry Chef Tiffany MacIsaac (read: doughnut genius) from Birch & Barley and GBD Chicken & Donuts in Washington DC blew my mind with this session. Who knew beer would be so tasty for breakfast?!
Beers sampled:
Doughnuts sampled:
Led by Tim Gaddis of Atlanta’s Star Provisions and Seth Thompson of The Bourbon Review magazine, this session was a boozy treat. At least it was after noon at this point. To be honest I think all cheeses go with bourbon… I was an easy sell.
The Bourbons:
There isn’t much in terms of education notes to share here – you really have to experiment at home!
The cheeses were all scrumptious – we sampled Sweet Grass Dairy’s Green Hill Cow’s Milk, Ossau Inaty Sheep’s Milk, Rogue Blue, and Gouda. I’d had all but one before (I love cheese, what can I say?).
The one I hadn’t tried was actually my favorite! It was a Aged 5 Year Gouda. It wasn’t smoked – it was a deliciously sweet butterscotch/caramel flavor that sung when paired with the Woodford.
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One other note: don’t be afraid to go to events by yourself! I went solo on Saturday and met two awesome friends who I hung out with into the evening.
Were any of the lessons/takeaways new or surprising to you?
What is the most valuable food or drink-related lesson you’ve learned?
