More Adult Drinks!

More adult drinks we’ve made this summer that proved successful (yes, gentle reader, some of our “brilliant” ideas were a disaster. I confess!):

Brandy and Chocolate Mint

Serves 1

Ingredients

• 1 ounce brandy
• 1 ounce Chocolate Mint Vodka *
• 1 ounce MimiCreme
• 1 cup cracked ice
• ground cinnamon or cocoa powder

Directions

1. Combine the brandy, vodka, MimiCreme and cracked ice in a shaker. Shake for 15 seconds.
2. Strain into a chilled old fashioned glass. Garnish with cinnamon or cocoa powder.

* Chocolate Mint Vodka

• 1 bottle vodka
• 4 cocoa beans
• Sprig fresh mint leaves

Directions

1. Combine vodka and cocoa beans in a sealable container and store in a warm, dry place. Agitate the mixture 2 or 3 times a day for 1 week.
2. Six hours before serving, add the mint leaves. Strain through a coffee filter into a bottle, seal and store in your freezer.

O–xOx–O

Grasshopper

My variation on the theme…

Serves 1

My variation on a theme…

Directions

• 1 ounce Chocolate Mint Vodka (see above)
• 1 ounce Creme de Cacao (I used DeKuyper kosher brand)
• 1 ounce MimiCreme
• Drop of green food coloring – (optional, I used Lieber’s brand)
• 1 cup cracked ice
• 1 teaspoon white chocolate shavings
• sprig of mint

Directions

1. Combine the vodka, Creme de Cacao, food coloring (optional), and cracked ice. Shake for 15 seconds.
2. Strain into a chilled old-fashioned glass. Garnish with white chocolate shavings and a sprig of mint.

Enjoy, gentle reader, enjoy!

CS

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Adult Summer Drinks

Lemon Veal Soup with Mushrooms

It’s that cold time of the year, and what better way to warm up than with some hot and hearty soup?

Serves 4

Ingredients

• 12 oz boneless veal, cut into 1/2 inch pieces
• 4 cups chicken stock
• 1 onion, quartered
• 2 carrots, thinly sliced
• 2 garlic cloves, halved
• 1 pared strip lemon rind
• 1 bay leaf
• 1 tbsp margarine
• 12 oz small button mushrooms, quartered
• 6 tbsp cornstarch
• 1/2 cup unflavored MimiCreme
• freshly grated nutmeg
• fresh lemon juice, to taste
• 1 – 2 tbsp chopped fresh parsley salt and pepper

Directions

1. Put the veal in a large saucepan and add the stock. Bring just to a boil. and skim off any foam that rises to the surface.
2. Add the onion, carrots, garlic, lemon rind and bay leaf. Season with salt and pepper. reduce the heat and simmer, partially covered, for about 45 minutes, stirring occasionally, until the veal is tender.
3. Remove the veal and carrots with a slotted spoon and reserve, covered. Strain the stock, into a clean saucepan. Discard the onion, garlic, lemon rind, and bay leaf.
4. Melt the margarine in a skillet over medium-high heat. Add the mushrooms, season, and cook gently until golden. Reserve with the veal and carrots.
5. Mix together the cornstarch and MimiCreme. Bring the cooking liquid just to a boil and whisk in the cream mixture. Boil very gently for 2 – 3 minutes, (until it thickens, whisking almost constantly.
6. Add the reserved meat and vegetables to the soup and simmer over low heat for about 5 minutes, until heated through. Taste and adjust the seasoning, adding nutmeg and a  squeeze  of lemon juice. Stir in the parsley, then ladle into warmed bowls and serve.

Enjoy, gentle reader, enjoy!

CS