STAFF RECIPES & COCKTAILS
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I don’t cook anything fancy but my favorite snack for this year was sweet potato chips. I still make them a few times a week. Just preheat the oven to 450. Chop up a sweet potato into little chip shapes. Drizzle on some olive oil, black pepper and sea salt. Bake for 35 minutes. Great snack and still pretty healthy.
-Chris
Ben's Big Quarantine Old Fashioned.
Start with a Highball Glass
Add 4-5 dashes of Bitters.
Add 4-5 dashes of Orange Bitters.
Add in 4.5 oz bourbon
Add in .75 oz simple syrup.
Take an organge peel, squeeze it above, then use it to stir everything up.
Use one ice cube from the Trays that Joe bought for the greenroom before realizing that giant ice cubes don't fit in the W6 bourbon glasses.
enjoy.
Ben's Christmas Trifle
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First, bake a cake: 4 egg whites, 1/2c Sugar, 4 egg yolks, 1/4c sugar, 1/2 TSP vanilla 3/4 cups flour. 1 TSP baking powder, 1/2 TSP salt.
Beat egg whites until soft peaks, add 1/2c sugar. Beat until stiff
In another bowl, beat egg yolks, add 1/4c sugar and vanilla. Fold yolk mixture into egg white mixture. Sift flour, baking powder, and salt. Fold into eggs. Line a jelly roll pan (cookie sheet with sides, with wax paper. Grease paper spread mixture into pan. Bake 375 for 12 min.
Cut up cake.
Put in bottom of Trifle bowl. Layer: Cake, Drained fruit cocktail, fresh bananas, sliced grapes. Repeat 3-4 times. Prepare Raspberry jello (1 large and 1 small package) but use 1/2 cup less of water. Pour prepare Jello over cake layers to just cover. Let set and then top with Whipped cream (mix cream + powdered sugar to taste and whip). Enjoy!
Butter Chicken! I usually just use diced up chicken tenders instead of thighs. The spiced yogurt marinade is a fucking game changer, let it sit for an hour before cooking. Also, do not skip the cinnamon stick! I always throw in peas/carrots/roasted brocc once I've reached the simmering stage. Cut back the amount of cream on this drastically; it really does not need the 1.5 cups called for, I usually just use a splash or two with water. Be sure to make naan to go with it (sometimes I cheat and just order garlic naan from Tandoori and pick that up when I do my ingredient haul at Euclid Kroger as its right next door). https://cooking.nytimes.com/recipes/1016754-butter-chicken - Scarlett
Smoked maragrita
- 2 oz of your favorite mezcal
- juice from 1 whole lime, freshly squeezed
- 1/2 oz agave nectar (or a bit more if you like it sweeter)
- thin slice (lengthwise) of ginger root, toasted over flame or burner
Combine first three ingredients over ice and give a couple of stirs. Garnish the cocktail with the toasted ginger root. - Brian & Sara
- Kentucky Christmas -
Bourbon, splash of cranberry juice ( not cocktail) pour over ice add orange zest, a few fresh cranberries, and dash of cinnamon. Stir - Shawn
Bourbon Pecan Pie
Boulevardier:
2 parts bourbon or rye
1 part campari
1 part vermouth
-Dale
Bourbon slush is my family's holiday traditional drink and it's phenomenal.
(Lipton tea bags& hot water, OJ, lemonade, bourbon, sugar- frozen overnight, then top with sprite/soda water to serve). Can send recipe if you want it! - Megan
I have made so many things in 2020. Oddly enough I found a new love for carrots. I am sure everyone knew this but cutting them in pieces and roasting them in the oven with olive oil. Then as soon as they come out I put a Tbs of honey on them. Perfect sweet side and reinstalled my enjoyment of carrots. - Katie Wright
This is the OG Alfalfa Restaurant recipe! For me, there’s so much warmth and comfort in this dish (plus, black-eyed peas are supposedly good luck on New Years Day!) - Delia
Rice:
2 cups brown rice
1 bay leaf (optional)
Black-eyed peas (can find these at Good Foods, Whole Foods, and most Halal markets!)
2 15-ounce cans black-eyed peas, with liquid
Garlic, minced, to taste
Salt and pepper
Sauce:
1 28-ounce can diced tomatoes
2 tablespoons dried basil
1 tablespoons dried marjoram
1/4 cup red wine
1/4 cup water
1 tablespoon molasses
Salt and pepper, to taste
Toppings:
6 ounces or so white cheddar cheese, grated
1 green pepper, diced
1 white onion, diced
Prepare rice according to package directions, but add bay leaf with water for flavor (if desired).
Combine black-eyed peas, garlic, salt and pepper in a saucepan over medium-low heat until warm, about 20 minutes.
Combine all the sauce ingredients in a medium saucepan, cover and bring to a boil. Lower heat and simmer, uncovered, until tomatoes break down and the sauce is thickened to your taste, 20 or so minutes
To assemble: On each plate, layer rice, then black-eyed peas, then sauce. Top with cheese, peppers and onions + hot sauce if you’re into that kind of thing.
Quarantine Margarita - Liz
2 ounces Herradura Repasado
1 1/2 ounces Paramont Triple Sec
1 fresh squeezed lime
Add ice, stir & garnish with a lime wedge
Please & Thank You Derby Bar - Liz
2 eggs
2 stocks of butter + 1 tablespoon unsalted butter
2 cups brown sugar
1/4 cup bourbon
1 tablespoon of vanilla
2 cups all purpose flour
Pinch of salt
2 cups chocolate chips
1 2/3 cup walnuts
Need: parchment paper, standing mixer & 9x13 pan
Preheat oven to 350
-Set eggs out (room temp is best!).
-Melt 2 sticks of unsalted butter & pour into a bowl fit for a standing mixer. Let cool & set aside.
-Line a 9x13 pan with parchment paper & coat edges of pan with remaining tablespoon of butter.
-Add brown sugar to the butter bowl. Mix on low until combined.
-Add eggs. Mix on medium-high for 2 to 3 minutes until throughly combined.
-Add bourbon & vanilla. Mix on low until combined.
-Add flour & salt. Pulse to combine.
-Add chocolate chips and walnuts. Stir to combine.
-Pour batter evenly into parchment lined 9x13 pan.
-Bake 20 to 25 minutes with oven at 350.
-Have patience! Let stand for two hours before slicing.