Sunday, August 21, 2016

Fear the Rum

Howdy!
In honor of Fear the Walking Dead's return tonight, we made a yummy cocktail!! 
I call it Fear the Rum. 
Take 1 ounce black cherry rum, 1 ounce light rum, 1 ounce Pomegranate Liqueur and 4 ounces of POM (juice). Mix/shake then add 6 ounces of Pellegrino. Don't forget to garnish with a cherry! 
It's light and refreshing. Not too sweet! Perfect for fighting off some walkers in the hot sun!! 
Cheers! -Bunny

Monday, August 15, 2016

Scotch Eggs

Hi there, 
This Sunday I made Scotch Eggs! 
Something I let Craig pick from the Outlander Cookbook. I thought that they would be difficult, but in fact they were very simple. Plus he loved them!!! It was interesting to read that these were mostly used as travel snacks, full of protein. What a great idea!
Ingredients: 
7 large eggs
1/2 cup flour
1/2 tsp salt
Pinch of cayenne pepper
1 1/2 cups of panko-style breadcrumbs
1 1/2 pounds of pork sausage and vegetable oil
To start you need to hard-boil 6 eggs, let cool and peel. Next set up three bowls, one with the flour, salt and cayenne pepper, one with an egg wash (use the 7th egg and a tsp of water and mix well) and last the flakes.
video
Next, take a good potion of the pork and flatten into your hand and wrap around one of the eggs. Roll in the flour, then egg wash, then flakes and set aside. The final step, before eating of course, is to take a large pan and add 3 inches of vegetable oil. Heat it up to 350 degrees and be careful not to splash. Place each ball into the oil and turn regularly. The flakes should begin to turn a nice golden color. 
Take your time and make sure that the insides are fully cooked. There were a few that once split, needed extra time and had to put back in for longer. Once cool enough to eat, take a bite and enjoy. Craig sure did, he finished off most of them! If you would prefer a spicier "ball" add some hot sauce. I don't think anything could ever be too spicy for that man!
Thanks, Bunny