Melissa's Drunken and Smoked Up Fudge

Melissa's

Drunken & Smoked Up Fudge

Sounds like this fudge has a bit of a substance abuse problem! All I can say is after one taste of this decadent fudge, you may walk away with an addiction of your own...IF you can still walk!

Ingredients:

4 tablespoons unsalted butter

3 1/2 cups granulated sugar

1 1/2 cups heavy cream

1/2 teaspoon salt

16 ounces Ghiradelli Chocolate

1 cup chopped Smoked Almonds

1 1/2 tablespoons Chambord Liquor

1 1/2 teaspoons Creme Fraiche

1/2 teaspoon almond extract


Directions:

Butter an 8-inch square baking pan and line with plastic wrap. Combine 4 tablespoons butter, sugar, cream, and salt in a saucepan. Over medium heat, bring to a boil, stirring frequently. Continue boiling, stirring frequently, to a temperature of 230 degrees F. This will take about 6 to 8 minutes. Remove from heat and stir in chocolate with a whisk until the chocolate is melted and the mixture is smooth. Add 1 cup chopped almonds and the liqueur and flavorings; stir to blend. Pour the mixture into the prepared pan and spread evenly. Cover with plastic wrap and refrigerate until firm, about 2 to 3 hours. Remove the top layer of plastic wrap and flip the pan upside down on a cutting board or platter. Let stand at room temperature for a few minutes then cut into small pieces.

Lacey's Jameson Soaked Raisin Bread Pudding

First and foremost: Heat up the left over coffee in a mug, pour a knuckles worth of Jameson's in, add some cream and sugar and get yer drink on. Drinking Jameson's while using it to cook is a must. A must.
Second, put 1/2 cup of raisins in a bowl and pour enough of the same Whiskey over them to just drown them. Cover with cellophane and set aside on counter for 48ish hours. Keep drinking those Jameson's and coffee (aka Irish Coffee). They are good and good for ya. I know from personal experience.
Jameson family motto "Sine Metu" - Without Fear. In other words -this Irish Family does not fuck around with their booze making. Drink it at home. At least that way you can stumble to your own bed if you drink too much of it. It can hit you hard and fast and you won't even know it. The good thing about this recipe is that the alcohol bakes off (I think), so it's safe to eat at for breakfast or bring to a potluck. (Slip a flask of the whiskey in your pocket and you're golden).

Ingredients

In a bowl mix the following:
2 cups milk
1 cup cream
vanilla
nutmeg
cinnamon
3/4 cup sugar (I prefer brown but only had white at the moment)
3 eggs
3 tbsp melted butter
1/2 sliced and diced peach (optional)
Jameson soaked raisins and the whiskey they marinated in
Another pull of whiskey (optional, but come on! Do it!)

Cut up half a loaf of french bread and dice it into cubes no bigger than an inch. Dump the bread in the bowl with the liquid and stir it up so bread is evenly coated.


Pour bread mix in a casserole pan. Mine is a pretty green deep set dish that will have to cook longer. I believe this much woulf fit into a 9x9 pan. (At this point I prefer to put the casserole pan in the fridge for 24 hours before I cook it so the milk miture really soaks into the bread and becomes more custard like, but I didn't have time for it today). Bake it for 35ish minutes on 350 degrees. Once the top is crusty and golden it is done.


If you don't have any Jameson's in the house and don't want to spend $25ish for it, you can buy a cheaper brand of whiskey, bourbon or even rum to use. If you don't drink simply leave the alcohol out all together.
I've never met a person who didn't like bread pudding in one form or another. Personally savory bread puddings are my favorite to make and eat, but this was a nice change. And since I had my parents over night it worked out perfectly to serve for breakfast!

Booze Week!!!!!!

“Scuuuuse me occifer *hiccup*…I didn’t MEAN to drive *hiccup* (while swaying) into the back of your cruuuuusier…I certainly HAVE NOT been drinking…I just had one too many Irish Crème brownies or maybe too much Irish Creme IN my brownies…*hiccup*”

Brownies you say? Yes, brownies. Or whatever food we may whip up with a little booze.

Last week, 3 of the 4 cake recipes were cake-zasters. Maybe we should’ve gotten a little liquored up before we started. Anyway…we love cooking with alcohol. Sometimes, we even put it in the food.

Liquor and liqueur can add a distinctive flavor to both savory and sweet recipes without making you tipsy. There are a vast number of wonderful recipes which use some form of alcohol as an ingredient in sauces, marinades or as a main flavor ingredient. In general, the main reason any alcoholic beverage is used in a recipe is to impart flavor. Alcohol causes many foods to release flavors that cannot be experienced without the alcohol interaction. Beer contains yeast which leavens breads and batters. Some alcoholic beverages can help break down tough fibers via marinades. Other dishes use alcoholic content to provide entertainment, such as flambes and flaming dishes.

Our recipes this week will feature some sort of booze in them. Check back and see what we can do with a little alcohol

In the meantime, click here to enjoy the drinker’s alphabet. Drinker's Alphabet

Now GO!!!! Get ya drink on! (Or your brownies...)