Here are my favorite recipes this week.
Black Jack David
c/o Fogged in Lounge
- 1 1/2 rye (Rittenhouse)
- 1/2 oz Lemon Hart 151
- 3/4 oz orange juice
- 3/4 oz lemon juice
- 1/4 oz cherry brandy (Heering)
- 1/4 oz allspice dram
Directions
Shake with ice and strain into a chilled cocktail glass.
Slow Cooker Japanese Pork and Ramen Soup
c/o Country Cleaver
Ingredients
2 Onions, chopped
6 cloves Garlic, minced
3 Tbsp Ginger, grated
1 Tbsp Vegetable Oil
8 cups Chicken Broth (I used Low Sodium, worked great!)
12 ounces Shitake Mushrooms, stemmed and thinly sliced
1 1/2 pounds Boneless Country-Style Pork Ribs
Salt and Pepper
To Finish and Serve:
2 packages Top Ramen (instant Ramen), discard the seasoning packets
6 cups Baby Spinach
2 Tbsp White Miso, plus extra
2 Tbsp Soy Sauce, plus extra
1 Tbsp Mirin (if you can't find, leave out)
1 tsp Seasame Oil
2 Green Onions, thinly sliced
1 Tbsp Sesame Seeds
Directions
Microwave onions, garlic, ginger and oil in a bowl - about five minutes, stirring occasionally. Transfer to a slow cooker. Stir in broth and mushrooms. Season pork with salt and pepper and nestle into slow cooker.
Cover and cook until pork is fork tender - 7-8 hours on low or 4-6 on high.
To Finish and Serve:
Transfer pork to a cutting board, and using two forks, shred the pork into bite size pieces. Skim any fat off the top of the soup.
Stir in the instant ramen noodles, and spinach, cover and let cook for about 8 minutes. Stir in the shredded pork, miso, soy sauce, mirin, and oil and let it set until it's heated through. Serve.
Sprinkle each bowl with a few green onions and sesame seeds before serving.
Mini Carmel Apple Crisps
c/o Buns in My Oven
Ingredients
For the Oatmeal Nut Crumble:
1/2 cup butter, melted
1 cup old fashioned oats
3/4 cup chopped pecans
1/2 cup flour
1/2 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
For the Cinnamon Apples:
3 medium Granny Smith apples
1/4 cup butter
3 tablespoons brown sugar
1/2 teaspoon cinnamon
whipped cream, ice cream, or vanilla yogurt for serving
1/2 cup butter, melted
1 cup old fashioned oats
3/4 cup chopped pecans
1/2 cup flour
1/2 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
For the Cinnamon Apples:
3 medium Granny Smith apples
1/4 cup butter
3 tablespoons brown sugar
1/2 teaspoon cinnamon
whipped cream, ice cream, or vanilla yogurt for serving
Directions
To prepare the oatmeal crumble, preheat the oven to 350 degrees.
Add the oats, pecans, flour, brown sugar, salt, cinnamon, and nutmeg to a large bowl. Pour the butter over the mixture and stir until well combined.
Spread the mixture onto a baking sheet and bake for 10 minutes.
Allow to cool before using.
To make the apples, peel and dice the apples into bite sized pieces.
Add the apples, butter, brown sugar, and cinnamon to a medium skillet and cook, stirring often to coat the apples in the sauce, for 5 minutes over medium low heat.
Remove from heat and cool a bit before assembling the dessert.
Add a generous layer of oatmeal crumble to the bottom of each dish (2-3 tablespoons) and top with the cinnamon apples.
Top with a layer of whipped cream, ice cream, or vanilla yogurt. Sprinkle on a bit more of the crumble and drizzle any of the remaining caramel sauce from the pan of apples over the top. Serve immediately.
Add the oats, pecans, flour, brown sugar, salt, cinnamon, and nutmeg to a large bowl. Pour the butter over the mixture and stir until well combined.
Spread the mixture onto a baking sheet and bake for 10 minutes.
Allow to cool before using.
To make the apples, peel and dice the apples into bite sized pieces.
Add the apples, butter, brown sugar, and cinnamon to a medium skillet and cook, stirring often to coat the apples in the sauce, for 5 minutes over medium low heat.
Remove from heat and cool a bit before assembling the dessert.
Add a generous layer of oatmeal crumble to the bottom of each dish (2-3 tablespoons) and top with the cinnamon apples.
Top with a layer of whipped cream, ice cream, or vanilla yogurt. Sprinkle on a bit more of the crumble and drizzle any of the remaining caramel sauce from the pan of apples over the top. Serve immediately.
