KBKabaret

SERVES 6
Ingredients for the Salsa Blanca:

• 2 cups milk
• 2 tbsp. minced white onion
• 1 small clove garlic, peeled and minced
• 3 tbsp. butter
• 2 1⁄2 tbsp. masa harina (traditional Mexican cornmeal flour)
• Salt and freshly ground black pepper

Ingredients to prepare the Shrimp:

• 18 large raw shrimp
• 6 tbsp. queso fresco (preferably oaxaca), crumbled
• 18 slices bacon
• 2 tsp. vegetable oil
• 1 small green bell pepper, seeded and diced
• 1 small red bell pepper, seeded and diced
• 1 cup tequila

Instructions:
For the salsa blanca, combine milk, onions, and garlic in a medium saucepan and simmer over medium-low heat for about 5 minutes.

Melt butter in a separate saucepan over medium heat. Add masa harina to butter, stirring constantly with a wooden spoon, until it has absorbed butter, about 2 minutes.

Strain milk, then slowly add to masa harina mixture, whisking constantly. Cook until sauce thickens, about 8 minutes.

Remove from heat and season with salt and pepper to taste. Place plastic wrap directly on surface of sauce to prevent a skin from forming and set aside.

Preheat oven to 425°. Peel shrimp (leaving tail attached), then butterfly and devein.

Place 1 tsp. queso fresco in center of each shrimp, then fold closed. Wrap 1 slice bacon tightly around each shrimp, starting at tail end. Place shrimp on a baking sheet and bake until bacon just crisps, 10-12 minutes.

Heat oil in a large skillet over medium-high heat. Add bell peppers and cook until fragrant, about 3 minutes. Add shrimp and tequila, toss, and cook about 1 minute more. To serve, divide shrimp between 6 plates and spoon salsa blanca on top.

Ingredients

• 5 Pears
• 2 cups water (Or 1 1/2 cup Sake and 1/2 cup water)
• 1/2 cup sugar
• 1 cup sake
• Ice cream maker

Prepare pears by peeling and coring the little dears, afterwards cutting their fruity flesh into lovely chunks.

Bathe them in a pot of sugar and water.  (I personally bathed them in a diluted sake solution and sugar…Either way is just fine.)

Boil and stir over medium low heat until syrupy (takes about half an hour, maybe less…Oh well, drink a little sake while waiting.)

Remove from heat and then allow to chill in refrigerator.

Combine pears, syrup and sake in a blender and puree.

Then place the whole mixture into ice-cream maker.  (Follow Ice-Cream Maker Instructions and Churn until done).

The girls and I improved on the fruit and ice-cream mixture by smuggling in a few of our own libations into the sanatorium.
We all felt so much better and had no memory of what we did the next day.

Party responsibly!

Just don’t drink too fast…(Brain Freeze) or drive

Guava
Pineapples
Mangos
Kiwi
Passion Fruit
Juice of half Lemon
1 quart Banana Ice Cream
1 bottle Sparkling Wine
1 cup rum
1/2 Grande Marnier

Peel and chop the fruit
Puree in a Magic™ or Nutra™ Bullet
Add the juices Mix

Pour into a Martini Glass

And party time.

Ingredients:

• 16 stale rolls
• 1 lb apples
• 1 cup raisins
• 2 cup milk
• 1 cup sugar
• pinch of salt
• 4 egg yolks
• 1 cup white wine (the rest of the bottle is yours if your over 21)
• 2 tsp. lard

Meringue Topping:

• 4 egg whites
• 1/4 tsp cream of tartar
• 1 tsp peach jam

Preheat oven to 350 degrees Fahrenheit
Grease a 9×12 glass-baking pan

Peel, core, and thinly slice apple and place in cold lemon water (squeeze 1/2 lemon in large bowl of iced water)
In separate bowl pour milk, egg yolks, sugar,saltB
Soak stale rolls in mixture
Place 1/2 of well soaked bread evenly in a greased 9×12 glass pan
Place 1/2 slice apple on top
Sprinkle with 1/2 raisins
Then repeat with the other 1/2 of soaked bread, sliced apples and raisins
Pour left over mixture over bread
Pour wine over the mixture evenly over top
Dab with lard over the top evenly

Cover with foil and bake for 50 minutes

In a separate bowl whip up egg white and cream of tartar until almost stiff…
Slowly add in the peach jam

Take pan out of the oven with oven mitts.
Take off foil and check if pudding is almost done by inserting a clean knife in middle and have it come out almost clean.  If not place back for another 5 ten minutes until it does.

Then…
Place whipped egg white on top of hot bread pudding.
Spread evenly with spatula

Place back in oven without foil for another 10 minutes until top is nicely light brown.
Let rest for 15 minutes before serving.

Enjoy !

INGREDIENTS

• 3/4 cup whipping cream
• 1 pound good-quality dark chocolate, chopped
• 1 cup champagne
• 1 tsp cognac
• 1 cup coarse sugar

DIRECTIONS

Cook the cream over medium heat until about to boil.
Take off stove.
Add boiled cream to broken up chocolate waiting patiently in glass mixing bowl
Stir until well combined.
Add Champagne and cognac.

Allow to chill out in a cool place for a few hours covered with plastic wrap.

When settled and confident with itself, scrape out with a teaspoon and roll into little balls.
Roll them into nuts, cocoa, nuts, coconuts…..
(Be imaginative. I’ve added am 1/8 tsp. of cayenne into cocoa, some put in bacon bits….)
Serve…Awesome!!!

(Serves about 10 per dish)

The Fruit Needs To Be Prepared Ahead By 4 Days

Ingredients:

• 1 pound each of:  seedless raisins, sultana raisins, thinly sliced citron, and chopped candied peels
• 1/2-pound currants
• 1/2 teaspoon each of:  mace and nutmeg
• 1/4 teaspoon each of:  Clove, All Spice, and Black Pepper
• 1 pound very finely chopped Suet (placed in blender to make it     smooth)
• 2 cups cognac

Put all ingredients in a jar with 1/2 cup cognac…cover tightly and place in a cool spot.
Keep adding 1/2 cup cognac every day for the next 4 days, each time covering it tightly and storing in a cool place.

4 days later:

Pudding Ingredients

• 1 1/4 pounds fresh white bread crumbs
• 1 cup milk scalded
• 1 cup Ruby Port
• 12 whole eggs
• 1 cup sugar
• 1 teaspoon salt

Mix the liquids (including eggs) with sugar and salt and soak the bread in the mixture.
Then take the 4 day soaked fruit with suet and mix together with  soaked bread.
How easy is that!
Butter up some fancy deep cereal sized heat resistant bowls or tin bowls
Fill 2/3 of the way with pudding
Seal tightly with foil
Steam for six to seven hours.
The place in 250 degree oven for a half hour.
Splash a quarter cup on top of pudding when done.

Seal tightly and let rest in a cool dry place for a week to a year.

When ready to use
Steam for another 2-3 hours
Unmold and sprinkle sugar and hot cognac over pudding.
Serve with warm buttered cognac sauce.

Sauce

• 8 oz butter
• 1 cup sugar
• 1/4  cup cognac

Slowly melt butter and sugar over low hear until caramelized.
Stir in 1/4 cup cognac to mixture.  Stir until blended.
Take off heat.

1.    Brine
2.    Butter
3.    Bouquet
4.    Bind
5.    Bake
6.    Breast
7.    Baste
8.    Turn
9.    160 Breast
10.   165 Legs
11.    Take turkey out and tent it with foil
12.    Rest

1. To Brine Take a Extra large pot that can fit your Fresh Turkey  (No Frozen Turkey when Brining). A Cooler will do nicely as well.

• Place Turkey inside container with lid.
• Fill with water 3/4 of the way
• Add 1/2 cup salt
• 2 cups sunflower oil
• Three onions halfed or quarted
• 10 garlic cloves
• 1/4 cup Italian spices

• Fill more water until turkey almost covered with water
• Stir
• Add one container Ice Cubes

If  cold outside under 38 degrees:  place outside (in the shade) elevated and covered.
If Bears live in neighborhood…I would suggest keeping the pot inside the house, in a cool place.

If not cold outside…over 38 degrees: Less water more ice cubes until Turkey is covered with liquid. Place in a cool place.

Turkey must soak in Brine for a minimum of 12 hours…(I prefer 24).
Turkey will be much more tender and juicy.

Pat bird down well with towel, make sure inside water has dripped out.

2. Butter the turkey up. Make him nice and greasy.

3.  Place bouquet of fresh rosemary (or basil) Thyme, Sage, Parsley and tie with a stem of Parsley.  Insert 2 lemons and one onion halved.

4. Bind its little legs with butchers twine.

5. Fill bottom of roasting pan with 2 cups of water.
Pan must be deep and have a rack that separates bird from liquid.

6. Bake bird breast up at 425 degrees, you’ll be surprised how quickly it will be done.  An 18 lb bird can be done in about 2 and a half hours.

7. Baste:  Keep turkey Moist every 20 minutes.  You can take the drippings down in the pan and add more melted butter.

8.  2/3 of baking time, turn Mr. Bird.  To make sure bottom is baked, too.

9.  Place thermometer into breast should by 160

10. Thermometer in leg should be 165

11. Take the Turkey out and tent it with aluminum foil

12 . Rest  Tom for at least 1/2 an hour before carving.

Top Shelf!

Pie Crust
1 1/2 cups sifted all-purpose flour
3/4-teaspoon salt
1/2 cup solid vegetable shortening, chilled
3 to 6 tablespoon iced water

1. Mix Flour and salt together. Add vegetable shortening into the flour either with hand or electric paddle until looks like coarse meal.
2. Slowly add ice water to mixture, in a fast grabbing movement with your fingers.  Blending and squeezing together until it forms a nice ball.  If couse add a little more drops of water.  If too sticky, sprinkle a little more flour until smooth.  Place in refrigerator until ready to roll out.
3. Hint:   The crust should be cold to be flakey

Pumpkin Pie Filling
1 cup canned pumpkin
1 cup heavy cream
3 large eggs
1 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/4 cup brandy (SO GOOD!   This will bake down…so don’t worry about the alcohol)
Whipped Cream

Preparing the Pie

1. Preheat the oven to 400 degrees F
2. Roll out crust for a 9 inch pie pan.
3. Trim edges
4. Place aluminum foil on top of crust and weigh down with any kind of dry beans
5. Place in the bottom rack of oven and bake for around 15 minutes
6. When partially baked, set aside, removing beans and foil, allowing crust to cool before adding filling.
7. Place the pumpkin mixture into a large mixing bowl.
8. Mix in the eggs and heavy cream.
9. Toss in brown sugar and spices into the pumpkin mixture.  Then add brandy and mix through.
10. Carefully pour filling into the cooled partially baked crust.
11. Pie should be placed on the lower half of the oven and bake 10 minutes.
12. Reduce the heat to 350 degrees F
13. Bake pie fro another 50 to 60 minutes or until knife inserted in the middle comes out clean.
14. Add a generous dollop of whipped cream on top of pie for a delicious touch.

MMMM MMMM!   Good hot or cold.

Ingredients

• 5 Tb butter room temp
• 1/4 cup extra warm water
• 1 package dry yeast
• 2 tbl sugar
• 1/2 cup warm milk
• 1 Tb dark rum
• 2 extra large eggs (room temp.)
• 1 2/3 cups sifted flour
• pinch of salt
• 1/3 cup Currants
• Rum Sauce
• Whipped Cream

Directions

Place 1 package dry yeast in a 1/4 cup very warm (not boiling) water
Add 2 tbl sugar
Stir and let yeast mixture ferment for 15 minutes.

In the meantime coat a bundt pan with 1Tb of butter, set aside

Then, in a large mixing bowl,  place 2 extra large eggs rum, whisk it together.
Add almost boiled milk
Yeast mixture
And 4 Tb butter mixing thoroughly but quickly.
Add pinch of salt
And slowly stir 1- 2/3 cups of flour into the wet mixture (2/3 cups at a time)
with a wooden spatula

Should become a soft ball.  If too sticky add a bit of flour until smooth to the touch but not hard.

Cover with a cotton cloth and set aside in a warm, un-drafty spot
Allow to double in size in about an hour.

When doubled in size gently fold in drained currants with palm of hand.

Spoon into the Bundt pan evenly around and cover again, setting the dough aside in a warm and undrafted spot for about an hour until it doubles again

Bake in a preheated oven at 375 degrees for about 30 minutes or until a sharp knife comes out clean.

Wait  10 minutes to cool then invert on large plate and pour the rum sauce slowly on whole cake.  It will all absorbs like a sponge. Then finish with whipped cream on top.

Rum Sauce:

• 1 1/2 cup sugar
• 1 cup water
• 2 cups of dark Rum
• 2 tsp of Beulah’s Homemade Vanilla extract

Boil 1 1/2 cup sugar in 1 cup water
Simmer for 2 minutes after boil.

Turn off heat and pour mixture into two cups of room temperature dark rum and 2tbs vanilla extract

Whipped Cream:

• 2 cups heavy cream
• 1 tsp. sugar
• 1 tsp. Beulah’s Homemade Vanilla Extract
• 1 tsp. dark Rum

Stir the liquids together and mix until peak forms.
Do not over whip for it can become buttery.

Place a healthy dollop over serving of Baba au Rum

© Beulah’s Baba au Rhum 2015
All rights reserved