Tag Archives: spices

New Belgium Brewing Snapshot Wheat Beer Lobster Ravioli

Ahhh, February. Visions of hearts, Cupid, chocolate, champagne and beer dance before your eyes. Wait! Beer? No, you aren’t seeing things. I DID say beer. No matter if you love, or despise, Valentine’s Day (I personally host a “Cupid is Stupid” party each year!), this vision of New Belgium Brewing Snapshot Wheat Beer Lobster Ravioli with a New Belgium Brewing Snapshot Wheat Beer Browned Butter Cream Sauce will create a love affair with your taste buds that will last a lifetime. New Belgium Brewing Snapshot Wheat Beer has hints of coriander and grains of paradise (great name for a spice around Valentine’s Day! It’s actually a ground pepper.) that go fabtastic with the luxurious lobster without over-powering the delicate flavor. Impress your heart’s desire, or make yourself happy, this recipe is right on target for this Valentine’s Day!

New Belgium Brewing Snapshot Wheat Beer Lobster Ravioli

24 oz lobster tail meat, divided
3 bottles New Belgium Brewing Snapshot Wheat Beer
32 oz seafood stock
32 oz chicken stock

4 Tbs butter
2 cloves garlic, minced
2 Tbs finely chopped shallots
2 tsp chopped fresh chives
1 tsp chopped fresh parsley
2 oz brandy
3 Tbs New Belgium Brewing Snapshot Wheat Beer
7 oz ricotta cheese
Salt
Pepper
Your favorite fresh pasta recipe or wonton wrappers to form ravioli
4 Tbs butter

In large stock pot, bring the 3 bottles of New Belgium Brewing Snapshot Wheat Beer and stocks to a boil. Add lobster tails. Allow to poach for about 10 minutes, until just cooked. Remove from stock (save stock); cool. Remove

Henriettibles Lobster Ravioli

meat from tail, chop lobster into small pieces. Place butter in large skillet. Add garlic & shallots; cook until soft. Add 20 oz of lobster , chives and parsley and sauté for 2 minutes. Add brandy and 3 Tbs New Belgium Brewing Snapshot Wheat Beer; reduce for several minutes. Remove from heat. Cool to room temperature. Combine with ricotta, salt & pepper to taste. Place ½ tsp on each ravioli, fold and seal with egg wash. Boil reserved stock to poach the ravioli for 8 to 10 minutes. Allow to drain. Heat remaining butter in skillet and sauté ravioli until lightly browned.

New Belgium Brewing Snapshot Wheat Beer Browned Butter Cream Sauce
4 Tbs butter
2 Tbs finely chopped shallots
4 oz of reserved lobster
4 Tbs New Belgium Brewing Snapshot Wheat Beer
3 oz tomato sauce
10 oz heavy cream

Melt butter in skillet. Add shallots. Sauté until soft. Add lobster. Sauté 2 minutes. Add remaining ingredients; reduce over med low heat for several minutes, until thickened. Serve with ravioli.

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.

Brining A Turkey

This is video on how to make my Sweet & Spicy Turkey Brine and my more traditional Herbaceous Turkey Brine.

I know, I know. You watch the cooking channels and you think, “This sure sounds difficult to brine a turkey. I’ll watch, but I’m not crazy enough to actually try it!”

I’m here to show you just how very easy it is! Brining a turkey is very simple, and produces an amazing bird; the meat is moist and tasty.

Start with a basic brine and add anything you want to it. Just keep it cold!