The ButchFemmePlanet Kitchen

[Ashton]

Originally Posted by morningstar55

lol wow ty .. AShton .... hmmmmm
i like cooking with wine sometimes, and sometimes beer..... more so wine
and have some recipes i'd like to try that requires brandy's, just wonder'd what the difference was with the schnabbs.... i am guessing the brandys would be best.
I do know..... butter scotch schnabbs now taste awsome... drizzled on cookie dough ice cream.. lol

Ok not nice now I have to test this out!!

Im partial to peach schnapps over home made peaches n cream or Kaluhua over Parlines and creme ice cream.

I recently discovered that peppermint schnapps is just lovely in hot chocolate!!

[Ashton]

Appetizer -- Potted Cheese
6 oz. Cheddar Cheese
One third cup butter
2 Tbsp. port or sherry
5 green onions, finely chopped
1 tsp. caraway seeds
2 tsp. dry mustard
1 tsp. Worcestershire sauce
One third cup walnuts, chopped

Finely grate cheese into a bowl. Add softened butter and mix well. Stir in port or sherry, green onions, caraway seeds, mustard and Worcestershire sauce. Mix well. Scoop mixture into a serving bowl. Cover with walnuts and press walnuts down lightly. Refrigerate for at least three hours. Serve with crackers and Melba toast.

The Skinny: You can probably get away with light cheese in this recipe. If you don’t want to use alcohol then just leave out the port or sherry.


Main Course -- Corned Beef
1 corned beef brisket (about 4 pounds)
Prepared mustard
1 Tbsp. red pepper flakes
1 Tbsp. dried parsley flakes
2 Tbsp. vinegar
4 medium potatoes
1 large onion
1 medium head of cabbage

Trim excess fat from brisket. Spread mustard on top of beef. Sprinkle pepper and parsley flakes over the mustard. In this country a corned beef brisket usually comes with spices and juices in the package. Add the spices and juices from corned beef brisket package. Place meat in Dutch oven. Add vinegar and just enough water to almost cover meat, but don’t put in so much water that you cover the mustard and spice topping. Heat just to boiling and then reduce heat, cover pan and simmer for 2 to 3 hours or until meat is tender. Quarter potatoes and chop the onion and add both to pan. Cover and return to boil. Reduce heat and simmer for 15 minutes. Core the cabbage, cut it into wedges and add to pan. Cover and cook for 20 minutes more until veggies are tender. Place meat and veggies on a platter and season with salt and pepper. I like to serve this with a little extra vinegar to be sprinkled on the cabbage.

The Skinny: Corned beef brisket has quite a bit of fat so take it easy on the portion sizes.


Dessert -- Chocolate Emeralds
1 and one quarter cups butter
One half cup cocoa
3 and one half cups confectioners’ sugar, sifted
1 egg, beaten
1 tsp. vanilla
2 cups graham cracker crumbs
One third cup green Crème de Menthe
1 and one half cups semi-sweet chocolate pieces

Combine one half cup of butter and cocoa in saucepan over low heat and stir until blended. Remove from heat and add one half cup sugar, egg and vanilla. Stir in graham cracker crumbs. Mix well and press mixture into the bottom of a 13 x 9 inch pan. Next, melt one half cup butter and pour into a small mixing bowl. Add Creme de Menthe and mix at low speed. While mixing, add 3 cups sugar until smooth. Spread this mixture over the first layer in the 13 x 9-inch pan. Refrigerate entire dish for one hour. While the dish is chilling, combine one quarter cup butter and chocolate pieces in a saucepan over low heat. Stir until melted. Remove pan from refrigerator and spread chocolate mixture over the mint layer. Return pan to the refrigerator for 2 hours. Cut into small squares and store in refrigerator until ready to serve.

The Skinny: Use your favorite egg and sugar substitute.

Grocery list
6 oz. Cheddar Cheese
1 and two thirds cups butter
2 Tbsp. port or sherry
5 green onions
1 tsp. caraway seeds
2 tsp. dry mustard
1 tsp. Worcestershire sauce
One third cup walnuts, chopped
1 corned beef brisket (about 4 pounds)
Prepared mustard
1 Tbsp. red pepper flakes
1 Tbsp. dried parsley flakes
2 Tbsp. vinegar
4 medium potatoes
1 large onion
1 medium head of cabbage
One half cup cocoa
3 and one half cups confectioners’ sugar, sifted
1 egg
1 tsp. vanilla
2 cups graham cracker crumbs
One third cup green Creme de Menthe
1 and one half cups semi-sweet chocolate pieces

[Medusa]

Anyone have a tried and true for marsala?

I have a recipe that I have been using but its a little too soupy. I could try adding some corn starch but was wondering if anyone has a better recipe first

[Corkey]

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine
Directions
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

Yes Yummy

[Sachita]

Originally Posted by Medusa

Anyone have a tried and true for marsala?

I have a recipe that I have been using but its a little too soupy. I could try adding some corn starch but was wondering if anyone has a better recipe first

if you find out let me know. I tried cornstarch and felt it changed the taste. I think using cream and then a rue might work.

[Sachita]

today I was feeling icky and made a chicken broth with coconut milk, curry, lemon grass, celery and cilantro. I cooked organic chicken thighs, chopped, returned to broth and added shitaki mushrooms sliced. Finally organic somen noodles which is a very thin Japanese wheat noodle.

It was amazing. I actually made a huge batch and put some in the freezer. You can also use tofu or seiten.

[AtLast]

Originally Posted by Sachita

today I was feeling icky and made a chicken broth with coconut milk, curry, lemon grass, celery and cilantro. I cooked organic chicken thighs, chopped, returned to broth and added shitaki mushrooms sliced. Finally organic somen noodles which is a very thin Japanese wheat noodle.

It was amazing. I actually made a huge batch and put some in the freezer. You can also use tofu or seiten.

Oh, this sounds wonderful!!

[Sachita]

Originally Posted by AtLastHome

Oh, this sounds wonderful!!

yeah really was and super simple. fyi lemon grass is really easy to grow.