Tag: Brandy

Beef Liver Paté with Pistachios

This is a delicious way to get more nutrient-dense liver into your diet and a great addition to any party. Perfect for feeding a crowd with some crackers, or toasted French bread and seasonal fruit on the side. This recipe is gluten-free, low-carbs, and keto-friendly. If you want to make it dairy-free, just replace ghee with olive oil or coconut oil, and heavy cream with coconut cream.

Paté	Topping
500 g Beef liver, sliced 50 g Ghee or butter 2-3 Shallots, diced 30 g Ginger, peeled and thinly sliced 1 tbsp Brandy, optional 1 tsp Pink sea salt 1 tsp Mixed peppers (green, white, black and pink) Large pinch of nutmeg 5-6 Sage leaves 100 ml Heavy cream	4 tbsp Ghee or butter 1 tsp Pink peppercorns 2 tbsp Pinenuts 1 tsp Hemp seeds

Gently rinse liver under cold water. Slice and place them in a large bowl, barely cover with water and add the juice of a lemon. Soak for an hour before cooking, drain and pat dry.
Heat a large non-stick skillet over medium heat. Add ghee and cook shallots and ginger for 5 minutes until aromatic.
Add liver slices and cook until no longer pink inside, about 7 minutes. Stir in brandy if using. Remove from heat and cool for a few minutes, then transfer to a food processor. Add salt, peppers, nutmeg, sage, and heavy cream. Blend until smooth.
Pack into small serving dishes, then cover and refrigerate for 15 minutes.
Melt ghee or butter for the topping. Cool slightly and pour over pate. Top with pink peppercorns and pine nuts or hemp seeds.
Once the butter sets, cover the pate with plastic wrap and place in the fridge overnight to set and develop the flavours. The pate can be stored for up to 5 days in the fridge.

Eat,Drink And Be Merry!

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Drunken Cranberry Sauce

Happy Thanksgiving!! This drunken cranberry sauce recipe is from my mom, who got it from my grandma’s sister, Tia Maria. This is the first year I am not spending Thanksgiving with my family, so she thought it would cheer me up! I made it this morning for our dinner tonight. Did you already guess the secret ingredient? It’s a little shot of brandy. This is the most flavorful cranberry sauce I have ever had, I love it so much. If it is too tart, you can always keep adding more sugar. This cranberry sauce is especially good the next morning on a bread roll for breakfast, and keeps as jam for a couple of days in the refrigerator.

I wish you and your family a Happy Thanksgiving, and hope you are all enjoying a delicious meal today!

XoXo

Drunken Cranberry Sauce

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Prep time

5 mins

Cook time

15 mins

Total

20 mins

Type: Side

Serves: 6

Ingredients

8-oz fresh organic cranberries
2 tbsp water
⅔ cup granulated sugar
1 orange peel
½ cinnamon stick
2 tbsp brandy

Instructions

Add cranberries and water to a saucepot over low heat.
Add the sugar, orange peel and cinnamon stick, and continue to heat on low for 10 minutes, stirring occasionally.
Turn up the heat to medium for 5 minutes and stir.
If most of the cranberries have burst, turn off the heat and stir in the brandy.
Cool to room temperature before serving.

Makes ~2 cups

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Minimal Monday: Cardamom and Brandy Poached Figs

I’ve got two fig recipes lined up for this week because this is it, high fig season, and you need to grab them while you can. Green black, brown, it doesn’t matter, they’re all awesome. Figs are delicate creatures and that’s part of their charm. They don’t keep or travel well so stores only carry them right at the height of their short season. Fresh figs aren’t anything like the dried version, and they are a world away from Fig Newtons, which I’m embarrassed to say is the main way I knew them most of my life. The fresh fruit has a lush berry like quality — but probably the biggest draw is its unique and complex texture: a mix of soft chewy flesh, smooth skin, and tiny crunchy seeds. Don’t let them pass you by.

This recipe comes from our friend James. James’ mother is from Turkey and his dad is from southern Russia and he’s full of fascinating recipes from both cultures. He made this fresh healthy dessert for us when he came over the other night to teach me how to make his mothers version of borscht. That’s coming up in a future post but I didn’t want to wait on the figs. If you can’t find them at your regular store, check Whole Foods or Trader Joe’s.

Figs are a traditional dessert all over the Mediterranean, but especially in the Middle East, where they originated. They are so naturally sweet and luscious that they require very little fooling with. James says they’re often served lightly poached like this, along with Turkish Coffee after dinner.

In true Minimal Monday style, this is less a recipe and more a figgy free for all. There are any number of ways you can do this, including ditching the whole poaching idea and just shoving your (clean) finger into the top of the ripe fig to make a cavity for some freshly whipped cream, clotted cream, or creme fraiche, which is exactly what we did for our second helping.

Cardamom and Brandy Poached Figs

What You Will Need

6 – 8 fresh figs (any variety will do as long as they’re ripe)
6 green cardamom pods, lightly crushed
1 Tbsp brandy
1/4 cup whipping cream
1 Tbsp powdered sugar
1 tsp vanilla extract (optional)
sprinkling of ground cardamom for garnish

Instructions

With a sharp paring knife, cut off the stem of the figs, and make a cross cut at the top of each, about an inch deep. Gently nudge the figs open a bit with your fingers.
Set the figs in a small saute pan and add the crushed cardamom pods, 1/4 cup water, and 1 Tbsp brandy. (The water should be about 1/4 inch high in the pan) Bring to a simmer and simmer the figs for about 5 minutes, constantly basting the figs with the liquid. Make sure you spoon the poaching liquid down over the open figs. Remove the figs to a shallow bowl or plate.
Whip the cream with the sugar and vanilla. The easiest way to do this is to put it all in a clean jar, screw the lid on tightly, and shake vigorously for a couple of minutes. When you hear the ‘sloshing’ noise stop, it’s whipped.
Pry open the figs a bit with your fingers and spoon a dollop of whipped cream into each one. Sprinkle lightly with cardamom.

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