Friday Foodday

Happy, happy Friday lovebugs. Here are my favorite recipes this week.

Good Luck Happiness

c/o Fogged in Lounge

Ingredients

• 2 oz calvados
• 1/2 oz Solerno Blood Orange Liqueur
• 1 oz blood orange juice (half a fruit)
• 1/2 oz lemon juice
• 5-6 mint leaves

Directions

Break the mint leaves in half and drop them into the tin. Combine remaining ingredients and ice cubes, shake well. Strain into a double old fashioned; add fresh ice. Garnish with a blood orange half-wheel and mint sprig.

Bacon Cheeseburger Omelette

c/o Closet Cooking

Ingredients

FOR THE BURGER SEASONED BEEF:

• 6 strips bacon
• 1 small onion, diced
• 1 clove garlic, chopped
• 1 pound ground beef
• 1/4 cup ketchup
• 1 tablespoon yellow mustard
• 1 teaspoon worcestershire sauce
• salt and pepper or steak seasoning to taste

FOR THE OMELETTE:

• 8 eggs
• 1/4 cup milk or cream
• salt and pepper to taste
• 1/2 cup lettuce
• 1/2 cup tomato, diced
• 1/4 cup onion, sliced
• 1/4 cup pickle, diced
• 1/2 cup cheddar, shredded

Directions

FOR THE BURGER SEASONED BEEF:

1. Cook the bacon, set aside on paper towels to drain and crumble when cool, reserving the grease.
2. Add the onion to the pan along with some of the reserved grease and saute until tender, about 3-5 minutes, over medium-high heat.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the ground beef and cook draining any grease when done.
5. Mix in the ketchup, mustard, worcestershire sauce, salt and pepper, simmer to reduce, and set aside.

FOR THE OMELETTE:

6. Mix the milk into the eggs and season with salt and pepper.
7. Heat a pan over medium heat, pour 1/4 of the egg mixture into the pan, swirl it to coat and let cook until the eggs have just about set before sprinkling 1/4 of the meat, lettuce, tomato, onion and pickle onto half of the omelette, folding the other half over to cover, sprinkling on the cheese and cooking, covered, until the cheese melts. (Repeat for the remaining omelettes.)

Brandy Apricot Ribbon Pie

c/o Country Cleaver

Ingredients

Apricot Fruit Jam Filling

3 cups Apricot, roughly chopped for jam, and divided

1/4 cup Brandy

1 1/2 cup Sugar

1/4 cup Pectin

Apricot Cream Filling

3 Tbsp Apricot flavored Gelatin, or plain or another flavor if you choose

3 Tbsp Boiling Water

1/3 cup Apricot Jam puree, *from Jam step*

1 cup Heavy Cream

Whipped Cream Top

2 Tbsp Sugar

1 Tbsp Brandy

1 Pre-baked/Blind Baked Pie Crust

Directions

Apricot Jam Filling

In a sauce pan, bring 2 cups of the chopped apricots, sugar and brandy to a boil. Stir frequently. Add in the pectin and bring to a boil for about 2 additional minutes. Remove from the heat and press the apricots through a strainer to remove the large bits of apricot. The jelly will be smooth. Set aside to cool.

Reserve 1/3 cup of this for the Apricot Cream Filling layer.

When completely cool, add the remaining apricots into the cooled jam filling and stir to combine. Spread into the bottom of the cooled pie crust. Place in fridge to chill.

Apricot Cream Filling

Combine 3 Tablespoons of boiling water, and apricot gelatin stirring until the gelatin dissolves.

In a stand mixer with a whisk attachment, Add in the gelatin mixture, 1/3 cup of apricot jelly, and 1 cup of heavy whipping cream. Whisk the mixture until the cream is stiff. Spread the whipped apricot cream filling over the top of the apricot jam filling.

Cover the pie with plastic wrap and place in the fridge to chill for at least 3 hours.

Whipped Cream Topping

In the stand mixer with the whisk attachment, whip cream, sugar and brandy until stiff peaks form. Spread evenly onto the top of the pie. Flourish with creative swirls for decoration.

Serve immediately.