Blizzard White-Out Dinner
White Russians
What comes to your mind when thinking about a white drink? Milk? OK. Now, make it alcoholic. And, remember, you aren't my Southern Grandmother who told me I was classy when I asked for Bud Light instead of a plain budweiser, so don't drink Scotch and Milk. Also, please, please tell me you think that is just as disgusting as I do.
1 Part Vodka
2 Parts Kahlúa
3 Parts Whole Milk
Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled rocks glass filled with ice cubes.
It is fanciest when you drink it from a wine glass. Keep Classy.
What comes to your mind when thinking about a white drink? Milk? OK. Now, make it alcoholic. And, remember, you aren't my Southern Grandmother who told me I was classy when I asked for Bud Light instead of a plain budweiser, so don't drink Scotch and Milk. Also, please, please tell me you think that is just as disgusting as I do.
1 Part Vodka
2 Parts Kahlúa
3 Parts Whole Milk
Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled rocks glass filled with ice cubes.
It is fanciest when you drink it from a wine glass. Keep Classy.
Ricotta (from the Smitten Kitchen)
Makes about 1 generous cup of ricotta (or double it and have enough for your friends, plus a little for breakfast throughout the week)
3.5 cups whole milk
.5 cup heavy cream
1/2 teaspoon coarse sea salt
3 tablespoons freshly squeezed lemon juice
Pour the milk, cream and salt into a 3-quart nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat the milk to 190°F, stirring it occasionally to keep it from scorching on the bottom. Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly. Let the pot sit undisturbed for 5 minutes.
Line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey). Pour the curds and whey into the colander and let the curds strain for at least an hour. At an hour, you’ll have a tender, spreadable ricotta. At two hours, it will be spreadable but a bit firmer, almost like cream cheese. *I let mine sit for an hour and a half.* (It will firm as it cools, so do not judge its final texture by what you have in your cheesecloth.) Discard the whey. Eat the ricotta right away or transfer it to an airtight container and refrigerate until ready to use.
Serve on toasted bread, with three options: 1) with honey and sea salt; 2) with balsamic vinegar; and 3) with olive oil and sea salt.
Makes about 1 generous cup of ricotta (or double it and have enough for your friends, plus a little for breakfast throughout the week)
3.5 cups whole milk
.5 cup heavy cream
1/2 teaspoon coarse sea salt
3 tablespoons freshly squeezed lemon juice
Pour the milk, cream and salt into a 3-quart nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat the milk to 190°F, stirring it occasionally to keep it from scorching on the bottom. Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly. Let the pot sit undisturbed for 5 minutes.
Line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey). Pour the curds and whey into the colander and let the curds strain for at least an hour. At an hour, you’ll have a tender, spreadable ricotta. At two hours, it will be spreadable but a bit firmer, almost like cream cheese. *I let mine sit for an hour and a half.* (It will firm as it cools, so do not judge its final texture by what you have in your cheesecloth.) Discard the whey. Eat the ricotta right away or transfer it to an airtight container and refrigerate until ready to use.
Serve on toasted bread, with three options: 1) with honey and sea salt; 2) with balsamic vinegar; and 3) with olive oil and sea salt.
![Picture](/uploads/3/9/1/6/3916068/3943098.jpg?250)
CHICKEN ALFREDO PASTA BAKE
(Found on thecookingjar.com)
INGREwDIENTS
INSTRUCTIONS
NOTES
Alfredo sauce (2 cups):
Ingredients:
8 tablespoons butter
1 cup heavy cream
Salt and pepper to taste
2 cups Parmesan cheese, freshly grated
Instructions:
Over medium low heat, melt the butter and pour in the heavy cream. Stir to combine
Season with salt and pepper to taste
Add the Parmesan cheese in portions and stir to mix
(Found on thecookingjar.com)
INGREwDIENTS
- 16 oz. penne/ziti/rigatoni pasta
- 2 cups Alfredo sauce
- 8 oz. sour cream
- 3 cups poached/grilled/rotisserie chicken, cubed
- 15 oz. ricotta cheese
- 1 teaspoon garlic, minced
- 2 eggs, beaten
- ¼ cup Parmesan cheese, shredded
- 1 tablespoon parsley, chopped
- Salt and pepper to taste
- 2 cups mozzarella cheese, shredded
INSTRUCTIONS
- Cook the pasta till just before al dente
- Drain and rinse pasta under cold water to stop the cooking process
- If you're making Alfredo sauce from scratch, see notes
- Mix pasta with the Alfredo sauce, sour cream and chicken
- Combine ricotta, garlic, eggs, Parmesan and parsley and mix throughly
- Season the pasta mix with salt and pepper to taste
- Add the ricotta mixture to the pasta and stir to combine
- Top with a thick layer of mozzarella cheese
- Bake in a 9x13 casserole dish at 350 degrees F for 30 minutes or until bubbly
- Broil at 450 degrees F for 2-3 minutes or until the cheese starts to brown
- Serve hot
NOTES
Alfredo sauce (2 cups):
Ingredients:
8 tablespoons butter
1 cup heavy cream
Salt and pepper to taste
2 cups Parmesan cheese, freshly grated
Instructions:
Over medium low heat, melt the butter and pour in the heavy cream. Stir to combine
Season with salt and pepper to taste
Add the Parmesan cheese in portions and stir to mix
![Picture](/uploads/3/9/1/6/3916068/5862176.jpg?250)
White Crudite with
Lemon Parmesan Dip
Lemon parm dip recipe courtesy of SAVEUR magazine.
Makes 2 cups.
Ingredients
Stir all ingredients together in a bowl until smooth.
Lemon Parmesan Dip
Lemon parm dip recipe courtesy of SAVEUR magazine.
Makes 2 cups.
Ingredients
- 1½ cups mayonnaise
- ¾ cup grated Parmesan cheese
- 2 tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 2 cloves garlic, mashed into a paste
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
Stir all ingredients together in a bowl until smooth.
No Bake S'mores Cheesecakes
from:
http://www.howsweeteats.com/2013/08/no-bake-smores-cheesecakes/
crust & topping
4 tablespoons unsalted butter, melted
2/3 cup graham cracker crumbs
1/2 cup marshmallow fluff
4 marshmallows, toasted and cut in half
chocolate ganache
4 ounces milk chocolate, chopped
3 tablespoons heavy cream
marshmallow cheesecake
1/2 cup whipped cream cheese, at room temperature
1/2 cup marshmallow fluff
1/3 cup sweetened condensed milk
2 teaspoons vanilla extract
In a small bowl, mix together butter and graham crumbs until moistened. Press crumbs into the container of your choice (jar, ramekin, etc) with the back of a spoon. Place the chocolate in a bowl. Add the heavy cream to a small saucepan and heat over medium heat until warm, just until bubbles appear on the edges. Pour the cream over the chocolate and let it sit for 30 seconds, then stir constantly until the chocolate is all melted and a smooth ganache comes together. Add about a teaspoon of the ganache on top of each graham crust.
Beat the cream cheese on medium speed until creamy. Add in the marshmallow fluff and beat until combined, then with the mixer on low speed, pour in the milk and vanilla extract. Beat on high speed until a smooth batter forms. Pour the batter on top of the chocolate ganache, leaving space on top for more chocolate and marshmallow.
Add another teaspoon of ganache on top of the cheesecake and a sprinkle of graham crumbs if you wish, then refrigerate for 4 to 6 hours. When ready to serve, add a tablespoon or so of marshmallow fluff on top of the ganache, then top with a toasted marshmallow. Sprinkle extra graham crumbs on top and serve!
from:
http://www.howsweeteats.com/2013/08/no-bake-smores-cheesecakes/
crust & topping
4 tablespoons unsalted butter, melted
2/3 cup graham cracker crumbs
1/2 cup marshmallow fluff
4 marshmallows, toasted and cut in half
chocolate ganache
4 ounces milk chocolate, chopped
3 tablespoons heavy cream
marshmallow cheesecake
1/2 cup whipped cream cheese, at room temperature
1/2 cup marshmallow fluff
1/3 cup sweetened condensed milk
2 teaspoons vanilla extract
In a small bowl, mix together butter and graham crumbs until moistened. Press crumbs into the container of your choice (jar, ramekin, etc) with the back of a spoon. Place the chocolate in a bowl. Add the heavy cream to a small saucepan and heat over medium heat until warm, just until bubbles appear on the edges. Pour the cream over the chocolate and let it sit for 30 seconds, then stir constantly until the chocolate is all melted and a smooth ganache comes together. Add about a teaspoon of the ganache on top of each graham crust.
Beat the cream cheese on medium speed until creamy. Add in the marshmallow fluff and beat until combined, then with the mixer on low speed, pour in the milk and vanilla extract. Beat on high speed until a smooth batter forms. Pour the batter on top of the chocolate ganache, leaving space on top for more chocolate and marshmallow.
Add another teaspoon of ganache on top of the cheesecake and a sprinkle of graham crumbs if you wish, then refrigerate for 4 to 6 hours. When ready to serve, add a tablespoon or so of marshmallow fluff on top of the ganache, then top with a toasted marshmallow. Sprinkle extra graham crumbs on top and serve!