Friday Foodday

Happy Friday lovebugs!

Here are my favorite recipes this week.

Champagne Punch

c/o Martha Stewart

Ingredients

• 3 tablespoons grenadine
• 3 tablespoons Cointreau
• 2 tablespoons brandy
• 1 3/4 cups champagne
• Raspberries, apples, or other seasonal fruit

Directions

1. Fill a small ice bucket halfway with ice. Pour grenadine, Cointreau, brandy, and champagne over ice. Stir gently, and ladle punch into 2 wide-mouthed stemmed glasses. Garnish punch with raspberries, apples, or any other fruit in season.

Bacon Jalapeño Cheese Spread

c/o Buns in My Oven

Ingredients

4 ounces cheddar, grated
4 ounces pepper jack, grated
2 ounces cream cheese, room temperature
3 tablespoons mayonnaise
2 strips bacon, cooked and crumbled
3 tablespoons diced pickled jalapenos
1/2 teaspoon juice from jar of jalapeños

Directions

Add all ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve with crackers.

Roasted Asparagus and Mushroom Poutine

c/o Closet Cooking

Ingredients

1 cup beef broth, chicken broth or vegetable broth

1/4 ounce dried porcini mushrooms

1 pound asparagus, trimmed

8 ounces mushrooms, quartered

1 tablespoon olive oil

salt and pepper to taste

2 tablespoons butter

1 small shallot, finely diced

1 clove garlic, chopped

1/2 teaspoon fresh thyme, chopped or 1/4 teaspoon dried thyme

2 tablespoons flour

1 teaspoon soy sauce

salt and pepper to taste

8 ounces cheese curds or diced mozzarella

Directions

Bring the broth and mushroom to a boil, turn off the heat and let sit until the mushrooms are tender, about 15-20 minutes, before straining the mushrooms, reserving the broth, and chopping the mushrooms.

Meanwhile, toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20 minutes, mixing half way through.

Meanwhile, melt the butter in a pan over medium heat, add the chopped mushrooms and cook until they start to caramelize, about 5 minutes.

Add the shallot, garlic and thyme and cook for a minute.

Mix int the flour and cook for another minute before mixing in the broth and soy sauce, seasoning with salt and pepper and simmering until it thickens, about 5 minutes.

Plate the roasted asparagus and mushrooms, top with cheese curds and hot gravy and enjoy!