Happy Friday lovebugs!
Here are my favorite recipes this week.
Champagne Punch
Ingredients
- 3 tablespoons grenadine
- 3 tablespoons Cointreau
- 2 tablespoons brandy
- 1 3/4 cups champagne
- Raspberries, apples, or other seasonal fruit
Directions
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
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
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!
