Monthly Archives: November 2013

Henriettibles Herb Turkey Brine

Turkey brine. It strikes fear in the hearts of many. B-R-I-N-E. Say it. Love it. Embrace it. It’ll change your turkey day! Brining turkey, chicken or pork creates a succulent and ahhhmaaazing beast. Be creative. Use your imagination. Just follow the basics of brining, and you can create magic. Add whatever flavors you love. I like to throw a little Hanky Panky in there. Grab a glass of wine and follow along!

Chow yumly!

Sierra Nevada Celebration Ale Chili

Christmas carols are ringing in your ears. The scent of pine trees, baked holiday treats and burning wood fill the air. And, finally, a little chill in the air! Which brings me to chili; the wondrous food tailor made for cold weather. Why not literally spice it up with an deliciously spicy beer? Take a sip of Sierra Nevada Celebration Ale. There’s a reason is comes out during the holiday season! It boldly tickles your taste buds with pine (yes, pine!) and citrus flavors, which are perfect for jazzing up any chili. Try this easy and delightful taste bud treat this season to add some spice to your holiday season!

Ingredients

2 Tbs grapeseed oil
3 lbs boneless chuck roast, fat trimmed and cubed
Salt & Pepper
1 1/2 cups chopped onions
1/2 cup chopped shallots
1 bottle Sierra Nevada Celebration Ale
1 1/2 cups beef broth
3/4 cup tomato paste (I prefer to use paste in tubes)
2 Tbs cayenne pepper
2 tsp granulated garlic
1 1/2 tsp oregano
3/4 tsp ground cumin
1 tsp salt
30 oz black beans (canned or frozen - be sure to drain and rinse if canned)
Sour cream for garnish

Sprinkle meat with salt and pepper. Heat oil in dutch oven over medium to medium-high heat. Add meat. Cook until browned. Add onions and shallots and cook until onions are translucent. Add all remaining ingredients except the black beans. Bring to a boil, and cover and simmer for 1 1/2 hours. Be sure to stir regularly. Add black beans, simmer an additional 30 minutes. Dollop sour cream on top of each bowl of chili. Be sure to serve with an ice cold Sierra Nevada Celebration Ale and enjoy!

Henriettibles Super-Spectacular Best Eggnog EVAH

I worked on this eggnog recipe for several weeks (it was a tough gig!). I remember when I was 13 or so, I made fresh eggnog for the first time. I fell in love with it. I have no idea what that recipe actually was, but this (minus the booze!) is the taste that I remember - or close to it. I know it didn’t have cloves or cardamom, but I think they add some nice warmth to the recipe. This recipe is the best I’ve ever had!!! Or made!! I have used the store bought to make the Peppermint Eggnog martini, and it’s passable, but that’s only available seasonably. THIS, you can make any time you have a “Hank”ering.

Ingredients

5 whole eggs
3 egg yolks (you can reserve the whites to fold into the eggnog if you wish. Just beat to a soft peak and fold in at the end. Do not get any yolk in the whites. The yolks can tolerate the mixing with the whites, but the whites will not become peaks of any sort if the yolk is mixed in.)
½ cup sugar
2 cups milk
1 cup heavy cream
1 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp cardamom
4 oz bourbon
2 oz dark or spiced rum
Garnish with fresh ground nutmeg

In large bowl, beat the eggs and egg yolks until they look light yellow. Add the sugar and beat until all the sugar is dissolved. Add remaining ingredients (except garnish) and mix until combined. Pour into festive glasses and garnish with the fresh ground nutmeg.

A couple notes:

You can reduce the amount of bourbon and/or rum to taste.
RAW EGG WARNING!!!!! If you don’t get pasteurized eggs, be sure to properly test the eggs before using to avoid salmonella poisoning. The FDA suggests avoiding contact between the egg white/yolk and the exterior shell. If your immune system is compromised, you should avoid consuming foods that contain raw eggs.