KBKabaret

Ingredients:

• 5 cups sugar
• 2 sticks unsalted butter
• 1 cup whole milk
• 1   1/2 teaspoons of vanilla
• 30 marshmallows  about 10 oz.
• 12 oz  Ghirardelli white Chocolate and rum and lime zest with salt on top)
• 2 1/2 cups powdered sugar
• 1 cup Bacardi Rum.
• Zest of 2 limes
• 3/4 tablespoon of coarse kosher salt

1. Whisk rum with confectioner’s sugar, and set aside.
2.  Foil and butter a 9 x 13 (or larger) baking pan.
3. Put sugar, butter, milk, and vanilla in a large pot with a heavy bottom. Stirring steadily until mixture boils, continue stirring while letting it boil for 3 minutes (time it, this is important).   Remove from heat.
4. Add the marshmallows and white chocolate, stir until all of it is melted and blended into the sugar mix.
5.  Give rum mixture a quick stir, and add it to the pot, stirring until fully incorporated.
6.  Pour into a greased pan, and chill.  Let mellow for a day before cutting.
7.  Grate lime zest on top of cut fudge and shake on the coarse kosher salt.

Did I say this fudge is amazing!  Oh My!  You’ve never tasted better.  Enjoy!

Vegetables:

• 1 cup carrots, julienned
• 1 cup radishes, sliced thin
• 1 cup onions, sliced thin
• 1 cup jalapeños, sliced thin

Pickling Juice:

• 2 cups distilled white vinegar
• 2 cups water
• 3 tablespoons sugar
• 2 tablespoons salt
• 2 tablespoons pepper

Marinade and refrigerate the vegetables in the pickling juice for a few hours before draining and using for taco topping.

Taco Meat:

• 1 pound stewed beef

Marinade for Meat:

• 1 24 oz can beer
• 4 ounces tequila

Spices for Meat after Marinade:

• 2 teaspoon butter
• 1 medium onion, chopped
• 1 clove garlic smashed and pasted
• 1 large tomato, chopped
• 1-2 jalapenos chopped (if you want to use other chill peppers half the amount. Be careful of the heat.)
• 3 tablespoons ground cumin
• 2 tablespoons of chili powder
• 3 tablespoons of water or beef stock
• Tortillas, shredded cheese and lettuce, lime juice, sour cream and salsa for serving

Marinate the stew meat for at least for at least 24 hours in the beer and tequila of your choice. DO NOT DRINK THE MARINADE ALCOHOL! YOU DON’T WANT TO GET SICK! Have fresh beer and tequila for your consumption but drink responsively.

After at least 24hrs of the marinade, take beef and drain (dispose the alcohol down the sink. DO NOT DRINK…REMEMBER: RAW BEEF WAS IN THE ALCOHOL.)

Place 2 tsp. butter in a deep frying pan
Sauté the chopped onions on med to low heat until translucent
Put heat on Low
Add chopped, smashed garlic and sauté for a few more minutes (be careful they do not brown or worse, burn.)

Stir
Place marinated meat on top
Add Cumin and Chili Powder evenly over meat.
Add Chopped Tomatoes
Add two tablespoons of water or beef stock
Stir entire content gently and lovingly
Cover and simmer on Med/High for about 1 hour.

Take cover off
Add jalapeno peppers or your choice of chili peppers, gently stirring in
Now allow the most of the liquid to evaporate (about 15 minutes)
But keep stirring every few minutes so nothing will burn on bottom of pan

Take off heat
Place in two soft taco shells to bare the weight of the taco meat
Squeeze a tiny bit of lime juice on top (1/16 tsp.)
Spoon on salsa
Sprinkle with cheese
Toss on lettuce
Add pickled vegetables on top
A large dollop of sour cream

Oh My…I am salivating just writing about it.

This is heaven in every bite.

Mix 1/2 cup strawberry liquor into 1/4 cup sweet sparkling wine.

Fill infuser and use 1/2 teaspoon for medium size strawberries and 3/4 of a teaspoon for large strawberries.

Wash and pat 12 (you’ll want more) med or large strawberries and dry completely with a paper towel. Do not remove stems.

Melt any chocolate or white chocolate and dip strawberries 3/4 of the way.

Drizzle with opposite color chocolate or dip into crushed cashews.

I’ve dipped them into crumbly bacon or even crushed potato chips…Yum.

Refrigerate until solidified.

Gently and slowly infuse strawberries from just underneath the stem.

Allow to sit in a cool place for 10 minutes and serve.

Replenish your 3/4 full bottle of sparking wine bottle with 1/4 cup of strawberry liquor.

Drink, eat, and be berry.  
What a treat!

Cake

Ingredients

• 3 ¼ cups sifted cake flour
• 2 teaspoons double-acting baking powder
• 1 – 16 teaspoon salt
• 1 cup butter, at room temperature
• 2 cups sugar
• 2 teaspoons vanilla
• 8 egg whites
• 1 cup milk

In a large mixing bowl, sift together the flour, baking powder and salt.

In a large mixing bowl, cream the butter, sugar and vanilla. Add egg whites, two at a time, beating thoroughly after each addition.

Fold in flour mixture alternately with milk; begin and end with dry ingredients.
Batter should be smooth but look slightly granular.

Turn into 4 ungreased 9-inch round layer-cake pans lined on the bottom with wax paper.

Bake in a 375-degree oven until edges shrink slightly from sides of pans and tops spring back when gently pressed with finger, or cake tester inserted in center comes out clean — about 20 minutes. Place pans on wire racks to cool for about 5 minutes.

Turn out on wire racks; remove wax paper; turn right side up; cool completely.

Put layers together (on a cake plate) with Lane’s Cake Filling, stacking carefully; do not spread filling over top. Cover top and sides with swirls of Boiled White Frosting.

Cover with a tent of foil or a cake cover; or cover tightly in a large deep bowl in tin box. Store in a cool place; if refrigerated, allow to stand at room temperature for half a day before serving because cake texture is best when cake is not served chilled

Filling

• 8 egg yolks
• 1 cup sugar
• ½ cup butter, at room temperature
• 1 cup seedless raisins, finely chopped
• 1 – 3 cup bourbon or brandy
• 1 teaspoon vanilla

In a 2-quart saucepan, beat the egg yolks well; beat in sugar and butter. Cook over moderate heat, stirring constantly until quite thick. Remove from heat; stir in raisins, bourbon and vanilla. Cool slightly; use as directed.

Fluffy White Frosting

Ingredients

• 1 cup white sugar
• 1/3 cup water
• 1/4 teaspoon cream of tartar
• 2 egg whites
• 1 teaspoon vanilla extract

In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Use as directed.

Makes your mouth want to say: “MMMM So Good!”

Ingredients
3 cups tonic
3 oz. pink gin (Buy the Gin Pink or infuse a drop or two of sweet cranberry juice)
¼ lime, juiced
½ cup thinly sliced cucumbers

Instructions

1. Mix tonic, gin and lime-juice together.
2. Place thinly sliced cucumbers into Popsicle molds, and then pour in the tonic mix.
3. Freeze for at least 10 hours or overnight before serving.Remember to eat Popsicles Responsibly.  Must be over 21