Magic* Fuzzy Pink Drink Recipe Grapefruit, Vodka and Peach Schnapps

Beverages and Drinks, Recipes 1 Response »
Dec 312007

Magic Fuzzy Pink takes the Fuzzy Navel cocktail to the next level. It’s smooth, tart, sweet and very pretty. High quality pink grapefruit juice is the secret to perfecting the flavor and texture.

1 ounce peach schnapps
1 ounce triple filtered vodka
Pink grapefruit juice, “not from concentrate” is best

Fill a hurricane glass or Collins glass with ice cubes. Add the vodka and peach schnapps to the glass, fill nearly to the top with the pink grapefruit juice. Stir lightly and splash the top with peach schnapps to finish.

Tip: it makes sense to use inexpensive vodka when it’s used to mix drinks. The secret to using inexpensive vodka is to use a brand that is triple filtered. Triple filtered vodka is smoother on the palate and a little easier on the head if celebrating is cause for discomfort.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 5:45 pm

Magic* Old-Fashioned Beef Stew with Carrots, Onions and Potatoes Recipe

Recipes, Soups, Stocks, Stews, Beans and Chili No Responses »
Dec 302007

Beef stew is a great way to use thrifty cuts of meat. Rich with carrots, onions and potatoes, delicious beef stew is simple and easy to prepare.

1/2 cup flour
1 teaspoon salt
1/2 teaspoon ground pepper
2 pounds beef, cut into 1 – 1-1/2″ pieces
4 tablespoons shortening (not oil)
5 – 6 cups beef broth
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar
1 large onion, sliced
3 bay leaves
1/2 teaspoon ground allspice
4 medium carrots, scrubbed and cut into 2″ pieces
12 small white onions, peeled and trimmed
8 – 10 small potatoes, scrubbed

Mix the flour, salt and pepper. Place 3 tablespoons aside in a small cup. Coat 10 – 15 cubes of the beef in the flour. Melt the shortening in a Dutch oven or large heavy pot over high heat. Lightly shake the excess flour from the beef cubes and brown all sides in the hot shortening. Remove the browned meat; set aside. Brown the remaining beef in batches until all the beef is richly browned.

When the last batch of beef is browned, return all beef to the pot. Add the sliced onions to the pot, stir to coat and add 4 cups of the stock to the pot. Stand back from the pot a bit as the first bit of liquid may sputter as it hits the pot. Give the beef a good stir, and be sure to scrape any bits from the bottom of the pot as you stir. Add the lemon juice, Worcestershire sauce, sugar, onion, bay leaves and allspice.

Reduce heat to simmer. Stir 1/2 cup of the remaining broth into the 1/4 cup of reserved flour, stir the mixture into the simmering beef along with the remaining broth. Stir for 1 – 2 minutes to avoid lumping. Cover the pot with a tight fitting lid and allow to summer for 1-1/2 – 2 hours, until the beef is very tender.

Add the carrots, onions and potatoes to the pot and cook for 20 – 25 minutes, until vegetables are fork tender. Adjust salt and pepper to taste.

Serve in a warmed bowl with crusty bread to soak up the gravy.

Yield: 4 – 6 servings.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 5:55 pm

Magic* Hollandaise Sauce with Butter, Lemon and Cayenne Recipe

Recipes, Sauces, Dressings and Condiments No Responses »
Dec 302007

I encourage everyone to master fresh Hollandaise sauce. It truly is a treat, and one of the quickest ways to take a meal from mundane to sublime.

3 egg yolks
2 tablespoons lemon juice
1/2 cup butter, melted (no substitutions)
2 tablespoons hot water
1/8 – 1/4 teaspoon cayenne
Salt

The secret to the sauce is to give it 100% of your attention once you’ve started preparation, which only takes about five minutes. You want to have your table set, and side dishes and meat prepared. If cooked eggs are part of the meal, start cooking them when you start your sauce. Keep a close eye on them and remove from heat if they finish ahead of the sauce. Chances are, once you’ve cooked Hollandaise a couple of times, you’ll be able to time the eggs and the sauce to finish at almost the same moment.

Gather your ingredients and utensils to within arm’s length. Prepare a double boiler so the water is very hot, on the verge of simmering. Melt the butter and add the lemon juice. Place the egg yolks over the water and whisk until they’re smooth and warm. In a slow stream, add the lemon and butter to the egg yolks, whisking constantly. Slowly whisk in 1/8 teaspoon of the cayenne, salt and hot water. Taste the sauce and adjust the cayenne. If you like a deeper lemon flavor, now is the time to add another splash of lemon juice. Switch to a rubber spatula and continue mixing and cooking for about a minute.

Fresh Hollandaise sauce is best served immediately, since it requires constant attention to maintain consistency. It changes dramatically as it cools, so be sure your guests are seated by the time you add lemon and butter to the sauce.

Tip: I love multi-use kitchen equipment and I don’t have a traditional double boiler. Instead, I use one of my large metal mixing bowls and a saucepan to get the job done.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 8:52 am

Mimosa Alcoholic Drink with Champagne and Orange Juice Recipe

Beverages and Drinks, Recipes No Responses »
Dec 292007

Totally decadent and truly tasty, everyone should experience a Mimosa at breakfast once in their lives.

I like to use a champagne flute or a Collins glass for presentation.

You’ll need:
Champagne, inexpensive stuff is fine
Orange juice, freshly squeezed is best, a carton of “not from concentrate” is my second choice
Triple Sec
Ice, optional

If you want to use ice, fill the glasses 3/4 full with ice. Add champagne until the glass is 3/4 full. Splash the champagne with Triple Sec and finish by filling the glass with orange juice.

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Posted by Mrs. Magic at 5:45 pm

Roasted Red Potatoes Diablo Side Dish Recipe

Recipes, Side Dishes and Vegetables No Responses »
Dec 292007

If you enjoy spicy foods, try this lively side dish recipe. Small roasted red potatoes team up with mustard and cayenne for a burst of flavor to create a memorable meal.

2-1/2 – 3 pounds small red potatoes, less than 2″ in diameter
3 tablespoons vegetable oil
2 teaspoons kosher or sea salt
1/4 cup butter
2 teaspoons cider vinegar
1-1/2 – 2 teaspoons Dijon mustard
1/4 – 1/2 teaspoon cayenne
2 tablespoons fresh parsley, finely chopped

You will need two roast pans for this recipe. I find that shallow jellyroll cake pans work perfectly. Situate your oven racks so that one is in the upper third of the oven and the other in the lower third of the oven. Preheat your roasting pans in a 475° oven for 8 – 10 minutes before adding potatoes.

Place the butter in a small saucepan near an oven vent to begin melting.

Wash, dry and quarter the potatoes. Put the potatoes in a large bowl and sprinkle with 1-1/2 teaspoons of the salt, add the vegetable oil and toss to coat. While the potatoes bake, wash the bowl and set aside to use in the finishing step.

Place the potatoes, cut side down, on the preheated roasting pans and bake for 12 – 15 minutes, until golden brown. Remove one pan at a time from the oven and flip the potatoes so their remaining white side is against the pan. Return the pan that was on the high rack to the low rack and vice versa to assure even baking. Bake for 12 – 15 minutes, until potatoes are tender and the white surfaces become golden.

While the potatoes finish roasting, move the butter to a burner and whisk in the vinegar, mustard, 1/4 teaspoon of the cayenne and 1/2 teaspoon of the salt. Taste and adjust the cayenne to your liking.

When the potatoes have finished roasting, transfer them to the large bowl. Add the hot butter mixture and parsley; toss to coat.

Yield: 10 – 12 servings.

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Posted by Mrs. Magic at 8:45 am
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