tale of 3 bourbon brittles

Posted on October 8, 2014 by Liz

This gallery contains 3 photos.

After a few weeks of dropping bourbon brittle teases, food for fun is ready for its show-and-tell. First, the bourbon brittle I found for a mere $2 at Buffalo Trace Distillery in Frankfort, Kentucky. I tried to make it last, … Continue reading →

Door County, the sweets edition

Posted on August 6, 2014 by Liz

This gallery contains 12 photos.

With a tween daughter at home, I’ve given lots of thought to friendships: how they’re made, how fragile they can be, what makes a good one, and so on. While I didn’t especially enjoy those middle school years myself (though … Continue reading →

jelly beans, peeps, rice krispy bars–oh my

Posted on April 30, 2014 by Liz

This gallery contains 5 photos.

From the title alone, you know where I’m going with this, right? Mostly I’m hoping you’ll click over to read my latest Funny Names in Food post as it was heaps of fun to research and write as well as … Continue reading →

let the good times roll–part deux

Posted on December 18, 2013 by Liz

A recent conversation with fellow bloggers got me thinking rumballs. More specifically, it got me thinking that I will need rumballs to survive upcoming holiday travels.

But instead of rumballs, I recalled another candied ball of booze. A few years back, my husband and I traveled to Kentucky and it was there that I fell in love with bourbon. And Rebecca Ruth bourbon balls. These sweet Kentucky gems have a great back story (Which I’ve featured at Blog of Funny Names–read about it here. There’s a video of a fellow RR bourbon ball fan making a batch, too.) and are one-of-a-kind in the bourbon ball world. (The more traditional bourbon balls were featured at food for fun nearly two years ago–these of course were the part un.)

A recent purchase of more chocolate than anyone really needs (thank you, Trader Joe’s!) made the decision for me and Rebecca Ruth’s chocolate-dipped bourbon balls were my project for the night.

Chowhound’s recipe caught my eye as it was as simple as 1/2 cup butter, 3 1/2 cups powdered sugar, and 5 tablespoons bourbon. The amount of chocolate was vague, but I melted 14 ounces of dark chocolate and ended up with just a bit left over.

The process wasn’t overly long nor was it too messy. Best part: I now have 40 or so bourbon balls that should keep for a long while, powering me through the Christmas holidays and quite possibly taking me into the new year. Though I plan to share, so they may not make it that long.

shiny!

Speaking of sharing, I wish I could give everyone here a Rebecca Ruth Kentucky-style bourbon ball as a token of my gratitude. I appreciate you reading and wish you a blessed and wonderful holiday season. Food for fun is off for the next week or so, but already looking forward to coming back in 2014 with fun new food finds. Until then, enjoy the crazy delicious that is life.

so sweet

DIY fun-size candy, a surprise guest, and a cocktail

Posted on October 31, 2013 by Liz

A recent link on a friend’s facebook page combined two favorites: kitchen DIY and candy. Healthier versions of peanut butter cups, milk duds, peanut m&ms, crunch bars, butterfingers (personal fave), tootsie rolls, twix, etc could all be mine if I followed these recipes.

On closer inspection, I saw that some of these recipes didn’t truly resemble what they were supposed to mimic (though they’re probably still delish) and many called for ingredients that might take a bit of hunting down (puffed quinoa? Wasa 7-grain crackers?). My criteria of almost duplicating the original (chocolate-coated chickpeas passing for malted milk balls sounds intriguing, but not for Halloween) and having everything on hand (sadly, the crunch bars were out) narrowed it down to 3 Musketeers bars–my winner.

Though it wasn’t a win, really. My digital thermometer was on the fritz and the two meat thermometers I dug from the bottom of my drawer didn’t read high enough. The outcome was overcooked fluff and undercooked nougat (this makes more sense when you look at the recipe) and bars that just didn’t hold together. It being Halloween and all, I’ll show you the blobs that formed when I tried to coat the base in chocolate.

now THIS is scary

at least it won’t ooze out of the pan

I know, right? But if you’ve been here before, you know I still went forward. Spreading the fluff/nougat base in a well-greased pan, I then covered it with the melted chocolate.

Freezing it gave best results, though too much time at room temperature makes it overly soft. Flavorwise? Not bad! They come close to the real 3 Musketeers bar. So much so that too large of a piece (or too many small pieces) makes your teeth hurt.

Knowing that, I’ll cut myself a sliver and wait for my little goblins to get home from school and start the Halloween madness. *sits down in a comfy chair, puts her feet up, slowly brings DIY candy up for a bite*

DIY 3 Musketeers bars, sort of

*there’s a REALLY loud knock at the door* Liz !! Liz !!! Knock knock !!!

Liz: Who could that be? It’s a bit early for trick-or-treaters. And the girls won’t be home from school for another hour. But I recognize that voice. It sounds like amb… *laughing* Ok, I’ll bite. Who’s there?

amb: Orange!!

Liz: Orange who?

amb: Orange you glad it’s Halloween ?!?!

*amb comes in* Trick or treat Liz !!! Oh my, this is exciting; I haven’t been to your house in ages. Everything looks great. And is that … do I smell … chocolate ?!? Oh my goodness, you spoil me. And all my readers. It’s cool that they’re here too, right? We took our shoes off at the door and everything.

Liz: Give me some time here, amb. I’m still recovering from your knock-knock joke. And you seem especially excited today. Chocolate on your chin–have you been eating candy bars already? *shakes head* But yes, of course, bring your lovely self and your lovely readers in. The more the merrier and I just happen to have this batch of super-sweet, super-indulgent homemade candy. Have some!

amb: We have food and movies! I brought entertainment. I figured it was the least I could do, since you’re providing the goodies. The perfect film to go with our completely over the top, so-bad-for-us-they’re-amazing snacks: the 1993 cult classic “Hocus Pocus”. Before he got Zac Efron to sing in “High School Musical”, Kenny Ortega convinced Bette Midler to wear some really, really bad make up in “Hocus Pocus”. Seriously. It’s so bad. I can’t look directly at Bette’s teeth; they’re terrifying.

eek!

I purposely picked this movie because I thought I could handle the scare-quotient, and now I’m feeling really nervous here on your couch. Hey, do you think Dave would come over if we called him? To protect me? And be all tall and strong and supportive and … wait, what movie are we watching, again?

Liz: Hocus. Pocus. Remember? That movie where Sarah Jessica Parker plays a witch who enchants boys by batting her eyelashes and … *amb is still all dreamy on the couch* er, never mind. Bad example. Ok. “Hocus Pocus” is that movie where a trio of witches are resurrected from the grave on All Hallow’s Eve and have one night to create the potion that will allow them to suck out children’s souls and stay young and beautiful forever … you ok amb? You’re looking a little pale.

amb: *shivering* Do you ever notice, Liz, how stories that are supposedly for children so often turn out to be completely gruesome? I mean, nobody took “Hocus Pocus” seriously when it came out–they were too distracted by the costumes and the cheesy dialogue and those teeth. But when you think about it, the slaughtering of innocent children just to maintain an outward appearance of youth and vitality is pretty serious stuff. I think it really speaks to the lack of respect that we seem to have, as a society, for our elders, and to the universal fear of becoming irrelevant.

Liz: Your geek glasses have come out, I see. But you’re right amb, when you look past the surface there are some heavy themes in this movie for sure. Maybe too heavy for a Halloween party, don’t you think? Can we focus on one of the lighter elements of the film? Potions? I’ve been toying with the idea of an adult version of a liquid candy bar, so combined a few of my favorite sweet spirits to arrive at this dandy of a cocktail.

sugar overload

amb: Yes, please. Let’s end with the cocktail. More sugar, that’s what I need! And Dave. More sugar, and Dave, and maybe a nice, romantic movie that doesn’t have dark overtones of grimness and death. Can we feature a musical next time, Liz?

Liz: Sounds like a great idea to me, amb. Maybe we should get together on a more regular basis for movie-and-snack discussions. You bring the movie, I’ll provide the snacks? We clearly have a winning combination watching Hocus Pocus while chewing our way through these gooey candy bars and sipping our Candy Bar Cocktails. You bring your Words Become Superfluous friends and I’ll invite food for fun folk and we’ll celebrate the silver screen and sensational snacks.

amb: Another yes from me! Let’s get on that–after this spooky-fun Halloween party, of course. When you get back to your kitchen, start looking for recipes while showtunes play in the background to get inspired. Hey, they’re dimming the lights for the movie. Happy Halloween everybody! And thanks for letting us crash, Liz.

Liz: Always happy to have you and your amazing readers over. Come back anytime! To close, will offer the recipe for the wicked candy cocktail we’re serving. A very sugary cheers to all!

Happy Halloween from amb and Liz 😀

Candy Bar Cocktail

1 ounce Irish cream liqueur
1 ounce dark crème de cacao
1 ounce half-and-half
1/2 ounce white crème de cacao
1/2 ounce Tuaca or vanilla vodka
1/2 ounce brandy
Chocolate sprinkles

In shaker filled with ice, combine all ingredients except for sprinkles. Shake well. Use small amount of cocktail to wet rim of glass; press glass into sprinkles on plate. Strain cocktail into glass.

bourbon chocolate cake, candy corn cocktail, and a few shout-outs

Posted on October 9, 2013 by Liz

Community: The name of a much-loved television show (which I’ll admit to never having seen–sorry, amb!) and also a support system found in the blogosphere. I’ve mentioned here before how gratifying it’s been to find others who are as crazy for all things food as I am. I’ve also met folks with completely different perspectives (you listening, wdydfae? 😉 ) that I can learn from.

Because I focus on food and drink, my community is mostly (but not entirely, Miss Fannie) made up of food bloggers, and though there are too many to list, you know who you are. You’ve inspired me with your recipes, photos, ingredients, and general celebration of all things culinary.

It’s also been rewarding to see this community extend to deLizious’ facebook page. Started purely for business purposes–potential clients should see that I’m out there trying new foods, restaurants, recipes, right?–it’s also become another point of connection for fellow bloggers.

Which brings me to the first of the two recipes I have for you this week.

Some months back, a blogging friend and facebook contact (hi, Dave!) posted a photo of a bourbon chocolate cake a friend had made for his birthday. The image grabbed my attention and stayed with me. A week or so ago, I mentioned that cake in a comment response on his blog, and he surprised me by starting a facebook conversation with me and the cake’s baker, asking her to share the recipe. And she did. (Hi, Courtney!) I’m giddily grateful to Courtney and Dave for their generosity and willingness to connect.

Enough with the ramble. Here is that cake!

it goes down easy

Easy to make, it’s dense and boozy and chocolatey. We gobbled up half the night it was served and have been working on leftovers since. Letting it sit, I’ve found, is an excellent move as the cake gets boozier and fudgier by the day.

because even a piece of over-the-top boozy chocolate cake needs mounds of whipped cream

The cake was dessert at a get-together with friends. That same gathering gave me opportunity to debut another fun bit of party fare. This recipe connection came not from on-line relationships, but a phone call from my mother-in-law. She’d seen a recipe for a candy corn vodka (!) cocktail that had brought me to mind. (Not sure if it is good that my m-i-l thinks of me when she sees a booze recipe.)

I jumped on this candy corn bandwagon quicker than you can say “trick-or-treat,” combining 1/2 cup candy corn and 1 1/4 cups vodka in a mason jar. “Brewing” time is recommended at 4 hours up to overnight, and I gave the jar a good shake often as I wanted the candy corn dissolved in time for our evening party. Picture a kid shaking a snow globe–that’s where I was, watching the candy corn slowly dissolve as the alcohol ate the sugar.

Five hours later, the resulting liquid was day-glo orange and stunningly beautiful.

Candy corn vodka hanging with crabapple liqueur. Come back in a few weeks for the liqueur unveil.

Combining it with lemon juice and Grand Marnier (subbing for Triple Sec), along with ice as instructed in the recipe left me with a powerful strong beverage, highly drinkable with an extra shot of soda water. (Thank you, soda siphon!) I hadn’t realized until finding the recipe link online that this was a “pucker-tini” and have decided since that I’d use 1 to 1/2 tablespoons lemon juice instead of the 2 next time around.

Crazy-good cake and cocktails made for an evening to remember and I owe it all to connections and community–online and off. Many thanks to all of you for your follows and Likes and comments and reads. I’m honored and thrilled to be in your most excellent company. Candy corn cheers to you!

one crazy summer

Posted on July 24, 2013 by Liz

I had high hopes for this week’s food for fun post. Last weekend, a friend and I threw an 80th birthday party for one of the most amazing women I know. This woman, and her party, are a natural fit here and I was looking forward to telling you how I came to meet my amazing friend 20 years ago, giving a brief recap of what she’s meant to me over the years, and finishing sweetly with three of the cookie recipes served at the party.

party time

But.

undoubtedly the first non-food picture shown here

undoubtedly the first non-food picture shown @ food for fun

Summer has thrown me for a crazy loop–the kind you ride full speed at amusement parks. It happens every year–me thinking I can keep up with work projects, etc with my kids home from school, then realizing midway through that I just can’t. My only choice at that point is to give in to the free fall, hang on tightly, and enjoy the ride. This post, then, is about enjoying that ride. Here are a handful of the summer adventures that have eaten up my blogging time.

Took my daughters to a riding stable for a pony party. Of course there were treats. (thanks, Marlaine!)

yeehaw 🙂

Enjoyed phenomenal meals at local treasures.

ribs, coleslaw, and collards @ Big Daddy’s

Buttered Tin’s salads, sandwiches, and sweets are top-notch

Minnetonka’s General Store

I could say my kids dragged me to a nearby town for a candy shop tour, but that wouldn’t be entirely true as I had a hand in planning our day.

oh, the bounty

Made mint juleps Chubby Princess-style.

two words: lemon. juice.

Grilled up salmon on the maple Superior Planks I ordered after seeing it used at Patrons of the Pit, grilling blog extraordinaire.

first time grilling bacon–I highly recommend

ice cube trays, oh my

Wrote another Funny Names in Food post at Blog of Funny Names. Check it out here for more on the foods of summer.

Will close with a picture of me and dear friend and mentor, Ann.

at MIA last winter, seeing the Foods of Shakespeare exhibit

at MIA last winter, seeing the What Would Shakespeare Eat? exhibit. Thanks, Mary G for taking photo.

Hope to see you back next week when food for fun unveils Ann’s story and offers up her tasty cookie recipes.

marshmallows with spirit

Posted on March 3, 2013 by Liz

Googling gets results. Seemingly any question can be brought to the keyboard and an answer can be found. Among the bazillions of ways google makes “research” easy is as recipe-finder.

My plan to make vodka marshmallows, then, was simple. Find recipe online (nothing on my bookshelf to guide me here) and make marshmallows. But to my great surprise, the google search turned up nearly empty. Though I very clearly typed in “vodka marshmallow recipes,” most of the hits returned were for Marshmallow Vodka. So not what I was looking for.

I might have just fiddled with a tried-and-true recipe for plain Jane marshmallows, but introducing alcohol into the mix intimidated me and I wanted at least general guidelines to follow the first time around. (True, I had had fair success with bourbon marshmallows, but they were more rough-textured that what I would have liked, so wanted to keep looking.)

bourbon marshmallows didn’t cut too cleanly, but still yummy

The lone recipe found in my “vodka marshmallow” hit list involved two mini bottles of spirits and though the marshmallows looked divine, it seemed more trouble than is was worth to translate quantities for the sample-size bottles. (Yes, I can be a very lazy homecook.)

A change of search terms was needed. Switching it up to “spirited marshmallows” brought an intriguing mention of homemade marshmallows surrounding a center of a spirit-infused jelly. Wow and certainly yum, but way more than I was in for that night.

Changing it up yet again, I searched “marshmallows with alcohol.” Here I found a contender in Homemade Baileys Marshmallows, but thought that flavorless vodka might not be the best sub for a cream-based and super-sweet liqueur. By now, I was tired of clicking and wanted to get cooking, so the next find of St. Germain Marshmallows was my winner.

A fan of St. Germain, I have a bottle of what is advertised as “the first liqueur in the world created in the artisanal French manner from freshly handpicked elderflower blossoms” in my pantry. While not sure that the stories of monks handpicking these blossoms in the French alps while under their vows of silence are true, I appreciate the lightly fruity and floral notes in this lovely spirit. (The pretty bottle and golden color don’t hurt, either.)

Originally intending to follow the recipe exactly, I switched it up last minute and replaced the St. G with whipped cream vodka (laugh if you must, but mixed with root beer it makes a tasty “root beer float”). Though the recipe noted that only cane sugar would do (apparently beet sugar would hinder the needed “chemical reaction”), I paid no mind, reasoning that my sugar source had made many a batch of marshmallows and would perform for me again. I was happy to see the whipped mixture go from opaque to white, but started sweating when it failed to whip up as fully and as stiffly as had previous batches. Maybe the sugar source was key? Not willing to cave, I kept on and let the marshmallow-like cream set overnight in its prepared pan.

Relief all around when the marshmallows held their shape when cut the next morning. Tossed with a mixture of powdered sugar and vanilla powder, they were dreamy indeed. The 2/3 cup vodka used to soften the gelatin rendered them heavier, denser, and more moist than others I’ve made, yet they were elegantly sweet and more than a little boozy. Including them on a tray with plain ‘mallows and the above-mentioned bourbon made for a well-balanced trio.

clockwise from left: bourbon (with caramel swirl), whipped cream vodka, plain but pretty

This last month has involved much marshmallow making and I was surprised to find the variations among recipes. The recipe for this last batch had nearly twice as much liquid as I’m used to seeing and the sugar ratio differed as well. I’ve also tried recipes that fold whipped egg whites into the gelatin mixture, though decided it’s more work than it’s worth. (My Sweet Addiction has a good post on trying different marshmallow recipes should you want to know more.) Perhaps my marshmallow phase has played itself out for a bit. Though I’m hoping for easier recipe googling when my next marshmallow-making urge hits.