Lagunitas Brown Shugga’ Turkey Roulade

  • Henriettibles version horchata pumpkin pie after baking
    It’s Pumpkin Pie Time!
    This year, a rum version of horchata has become all the rage. And for good reason! It's quite the yummy concoction. So, natch, a pumpkin pie using it has popped up. And it's off the chain pumpkin pie. Be careful, folks are copying the recipe from RumChata.com, and most have it wrong and/or missing key ingredients. I've done a little tweaking to the recipe, but it's based on the RumChata.com recipe. The great thing about cooking with any liquor like this? I put it in my coffee! THAT is how you start the day right! I've also added my pie crust recipe, 'cause that's how I roll! :)
  • Terrapin Liquid Bliss Chocolate, Peanut Butter & Banana Empanada
    I'm one of those people that would probably eat a paper plate if it had chocolate & peanut butter on it. Really. Imagine my "bliss" when given the task of creating a recipe using Terrapin Beer Co Liquid Bliss. The angels sang! Really! Terrapin Beer Co Liquid Bliss is a chocolate, peanut butter porter. No, your eyes are not deceiving you. They really did it. To me, the nose was all cocoa. God bless whoever discovered cocoa nibs. As it rolls over your tongue, you get the hint of peanut butter & a slight saltiness from actual peanuts. The porter itself is beautiful & dark, hinting at the "bliss" inside. The sensuousness of the beer made me immediately think of something smooth & silky. And, the rich, smooth, silky Terrapin Beer Co Liquid Bliss Chocolate, Peanut Butter and Banana Sauce hits the nail on the head. I made the empanadas with it, but it's truly a sauce for all occasions. Put it on ice cream, pancakes, waffles, bread pudding or just a spoon. My friends who taste tested it would have gladly just eaten the sauce. It is so "bliss"-fully good, it should come with a warning label!
  • 20140710_113126
    If You Like Pina Coladas….
    In honor of National Pina Colada day, I set out to create a pina colada that didn't taste like fake coconut, and didn't make me feel like I was sipping shredded toxic waste. I promise, if you don't like the cloyingly sweet pina coladas, but like the flavors, you'll love this recipe! I was lucky, being a true hedonist, I had all items required on hand. As a habit, if I don't eat bananas before they wither, I cut them up and freeze them. Honestly, I do this with most any fruit. It comes in handy for making various adult beverage concoctions. Or, if you're into that health food thing, it makes for great smoothies. I totally enjoyed the process of creating this recipe. If you're not a seasoned consumer of rum or alcohol, you can reduce the amount of rum. I chose the full amount - it should make for a great nap in a little while! I'm not a fan of most coconut cream on the market. I do, however, love coconut milk. It's fresh and light. I used pineapple juice I reserved while coring the pineapple (if you don't have one of those little thing-a-mijiggies that take about 60 seconds to core and slice a pineapple, invest in one. They're very inexpensive.). ***Tidbit: I slice the core of the pineapple and put it in the freezer for pineapple "ice". It's great in a glass of ice water or as ice in a rum runner, or other cocktail.***
  • Schofferhofer_Grapefruit
    Schofferhofer Grapefruit Brie Apple Crisp
    I know, I know. You're thinking, "Beer, grapefruit, brie and grandma's apple crisp? What the what?" Welcome to the delicious world of craft beers! This Schofferhofer Grapefruit Brie Apple Crisp will conjure up some of those wonderful grandma's cooking memories, but it will also bring you into the new (ish) & exciting world of craft beer, and all the fabtastic foods you can create. Alone, this Schofferhofer Grapefruit hefeweizen is refreshing to the taste buds and nose, worthy of any spring fling or summer pool party. With some fresh fruit and brie, it becomes Oscar worthy. Because of the brie, this dish can be used as either an appetizer or dessert. I personally tried some for breakfast, and it was incredible. Because I run on the hedonistic side, I also tried equal parts of Schofferhofer Grapefruit and champagne. Move over mimosa, there's a new sheriff in town! YUM!!! I hope that you get as much enjoyment out of this recipe as I have!
  • 20140212_164322
    Heart Mocha Brownies with Bourbon White Chocolate Ganache
    Mocha brownies. Chocolate. Bourbon. White Chocolate. Ganache. It's the stuff dreams and Valentine's Day are made of. Since I'm on an anti-Valentine's kick, I thought I'd make an effort to embrace it for the sake of others. This is my good deed for the day. I mean, how hard can it be? Brownies. You just can't be grumpy with brownies. Make them a little mocha-ie to change them up a bit. Cut them into hearts (I promise, I resisted the urge to make them broken hearts!). Bourbon. My mood is rapidly improving! White chocolate. I often say I'd eat a paper plate that has cheese melted on it. I feel the same way about white chocolate. Bourbon white chocolate ganache!!!!! Yes, coat the dreaded hearts in bourbon white chocolate ganache!!! If I wasn't already me, I'd marry me for this idea. Hell, I think I'm going to task my personal mixologist, David Gano, with creating a drink that tastes like these. The man worked magic with my Almond Lemon Lavender Cookies; I think he can swing this one!  

Lagunitas Brown Shugga’ Turkey Roulade

17 December, 2013
/ in Cooking Techniques, Entree, Holiday Entertaining, Turkey
/ By Hank Watson
/ 5 Comments

After ringing in the New Year, all that debauching from the Holidaze has given you “buyers remorse”. Packed on a few pounds, eh? I know I did my fare share debauching pound packing! So, we’ve all decided we’re going to exercise every day, eat right, drink less. Torture is what I call it!

Believe it or not, you can actually come up with some pretty tasty recipes that won’t pack on the pounds, but they will give you plenty of...

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Henriettibles Herb Turkey Brine

20 November, 2013
/ in Cooking Techniques, Entree, Holiday Entertaining, Turkey
/ By Hank Watson
/ No Comments

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!