TB: Reviver

Howdy my loves! 

How are you all doing during quarantine? This is such a weird and stressful time so I thought I'd get out my favorite cookbook and look for a cocktail. One drink caught my eye and seemed perfect, the Reviver. Plus we had all the ingredients. This one is 'from' Miss Holly Cleary the True Blood resident Wiccan. I love how she always keeps salt in her purse!

To start this cocktail you will need 1.5 ounces of Gin, Cointreau, Lillet Blanc and Lemon Juice. We happened to have gin and some white wine but for the Cointreau we had to use a bright blue orange liqueur. I was worried about how it would taste but it turned out to be just fine! On top of this mix you splash some Pernod, which is an anise flavored liqueur. Absinthe worked perfectly! 

Next add to a cocktail shaker filled with ice and give it a go! I was terrified of getting blue all over the place so I was a tad hesitant when shaking he he! Lastly I garnished with a sweet black cherry. If anyone know me, they know I love love love a good maraschino cherry!

Voilà, you have a yummy new cocktail to sip at home while you wonder what to do with your day. I asked Craig for his thoughts on this cocktail, he is my mixologist..."this Reviver is refreshing and complex in its nuanced flavor pallet giving a sharp taste of orange and a bite of anise. It's sweet yet strong enough to wake you up!" 

I couldn't have said it better myself. Perfect for #quarantine life!

Cheers, Bunny

Lovin' in the Coven

Hey there, who needs drink!?

This bunny does ha ha ha! So I broke out my True Blood Cookbook and found a tasty cocktail to warm my day.

The Lovin' in the Coven includes lemon citrus vodka, lemon, egg white, simple syrup and a blood orange mixer. I adore blood orange mixes, they add such a pop of flavor to any drink, especially paired with vodka.

This cocktail was a bit like a lemony gin fizz thanks to the egg white. So yummy! 

I couldn't quite get the blood orange to float on top but that did not hinder it's deliciousness.

Thanks for watchin! 

-Bunny

Get You Some Wings and Fly Away - True Blood Style

Howdy!
Guess who got a mini deep-fryer for Christmas! This lady!! Now I can properly make ANYTHING fried! Muahahaha! Which is kind of funny because we rarely eat fried food but it was one of those...I need this is my tiny kitchen items he he! Ok let's be honest...I knew it might elevate my beignet game and I was all for THAT! 

The True Blood Cookbook has a great recipe for wings and for a long time I had wanted to make fried chicken for Craig. The man deserves some meat!  
First thing was marinating the chicken in some Tabasco for about an hour, refrigerated of course. Then pouring in more veg oil than we would have thought into the fryer and letting it heat up to 350. While we waited for the oil to heat up, it was time to get the chicken ready. Mixed up the flour with some salt, pepper and garlic powder and then in a separate bowl whipped eggs and milk together.

Craig was helping me prepare the chicken legs and it wasn't until I took one of the little cold thighs into my hands that the realization hit me...I am not okay with this. Not to bring down the True Blood magic but my vegetarian nature was coming out and handling the chicken bits was so unappetizing. I've never been super picky about touching meat if it meant helping someone else. Other people eat meat and I have accepted that...so like a champ I battered those thighs....flour to egg to flour but after three I was done. It hurt my heart. Okay...back to the yummy.

Craig finished battering the rest of the legs/wings while I worked on the sauce! And nothing says southern comfort food like fried chicken with blue cheese sauce! This particular wing sauce included: crumbled blue cheese, sour cream, mayonnaise, minced shallot and fresh lemon juice. 

It was fun plopping the chicken into the basket and letting it work it's magic. I could only dream of the beignets...fries...funnel-cakes....who knows! We let the chicken fry until golden brown, about 5 mins really. This little cooker is freakin amazing!

 Once cooled and drained of excess oil these babies were ready to serve. Obviously I have no idea what they tasted like but Craig likened them to a picnic in the park. They satisfied that need for fried meat and took him back to younger days, siting on a checkered blanket and scarfing on homemade chicken. The blue cheese sauce was a nice touch and definitely elevated their flavor.

Even though it was touch and go for me, I was really happy to try out my new fryer! It works wonderfully! I can't wait to try other recipes now that I have this new weapon in my kitchen arsenal he he!

Thanks for readin!

Love, Bunny

Blood and Sand

Howdy!! 

On the bar menu for our beach day: 

Blood and Sand from the True Blood Cookbook. 

This cocktail comes from the marvelously dramatic Lorena, where the smell of cherry brandy inspires memories of the carnage she and Bill created. They spent their nights partying and drinking blood until the sun came up. I wish the show would have dove a bit deeper into her past but from the small sampling of Lorena's hard yet deeply loving persona...this drink is a match. A bit of sweet royal blood and rough abrasive sand, mixed to perfection. 

I was worried that the whiskey and vermouth would be too strong for me but I was pleasantly surprised, thank you orange juice! Blood and Sand had a delicate balance of tartness to sweet, with a smooth finish and curious undertone of cherry and oak. Creating the perfect cocktail to sip as the waves roll in. I loved that the color was sandy too, fitting it's name and looking a bit creepy, what else could a Truebie ask for! 

Thanks for readin! -Bunny

All Mixed Up Red Beans and Rice

Howdy!! 

When we visited New Orleans I tried a few different red bean and rice dishes and I loved them...minus the meat he he! They also went great with beignets. So I wanted to make my own and since it's been a while I went straight for my True Blood Cookbook! Oh True Blood how I miss you. I did make this before...but it had been a while! 
Check me out!

Here is an abridged Sam's Red Beans and Rice! YUM! 

First step, soak the beans in a pot with a few inches of water overnight. In the morning drain any left over water. 

Next cut up your onion, celery and bell pepper. Heat the bacon fat in a pot then add in the veggies, pepper and cayenne and stir until they are golden. 

Cut up the sausage and ham then add to your golden veggies. We opted to forgo the salt pork and added a pinch of salt to the mix. Stir until meat is slightly browned and then add in the red beans and water. 

Make sure to add enough water so that the mixture is covered. Let cook for a few hours, stirring occasionally. Of course Jack got a piece too...but what's new ha ha!  Next take a wooden spoon and mash half of the mix to one side, breaking up the beans a bit. While you wait, make your rice to add to the dish! We opted for brown rice this time around. Continue stirring for another 30 mins until beans are soft and then serve.

There you have it...red beans and rice! Delish!

Cheers! Bunny

New Year Stake House Special

Howdy!! 

It's a brand new year so I wanted to start it off right with a new cocktail and my favorite thing ever True Blood! Here is the Stake House Special out of True Blood Drinks and Bites. 

To start I pitted 4 cherries and added them to 1/4 ounce simple syrup (I used raw sugar in case you were wondering about the color). Mashed up the cherries as best as I could then added 1 1/2 ounces of Moonshine, 1 1/2 Tsp of lemon juice and ice cubes. Next, I shook the mixture and poured (unstained) into a glass. Garnished with a lemon twist and voila! Delicious!

The Stake House Special is a bit strong, for me, but I liked the natural cherry flavoring. I went ahead and added some more simple syrup he he! Love my sweet drinks!

Here is a link to a better quality video! 

https://youtu.be/JoXwloQ6Weg

Thanks, Bunny

Happy Mother's Day

How about a little Necromancer for this Sunday! Happy Mother's day to all the moms out there! Cheers!

Heaven Scent Pot Roast

Howdy!

I decided to make another dish from the True Blood Eats, Drinks and Bites. Check out my pot roast inspired by Luna and Sam!

Preheat the oven to 350. 

Next heat the vegetable oil in a large pot over medium to high heat. Take your 4lb chuck roast and season with salt, pepper and cayenne pepper. 

Dust with some flower and place in pan. Make sure to brown all sides of roast.

Push the meat to one side of the pot and add the onions and garlic. Stir and cook until they are aromatic. Next add the beef broth.

Move the roast to the center of the pot and arrange the onions-garlic around it. 

Now add the dark beer (if using), carrots and bay leaves. The beer is optional but I thought it would add to the overall flavor. 

Cover the pot and place in oven for 30 mins. Check on the roast, lower heat to 300 and cook for 1 1/2 to 2 hours. Using a meat temp thermometer, make sure the core temperature reaches at least 150...which is medium rare.

Remove roast from pot and let stand for about 10 mins. Discard bay leaves and skim off any fat from the pot gravy. 

Slice the roast and serve with the gravy and carrots/vegetables. 

Craig was super hungry so this roast was perfect...and wont last long LOL!You can definitely taste the cayenne pepper and the dark beer adds a richer flavor. 

In Craig's words, "delicious!" 

Plus it will be great for his lunch tomorrow. 

Here is a little video Google+ made me. Really cool...and scary...I mean who told it to do that. There is music and everything! 

Enjoy!

-Cake Bunny

Bloody Sundress

Howdy!!!

Cheers to a new True Blood cocktail! 

This time it is the Bloody Sundress. 

Straight from one of the first times Sookie is at Fangtasia. We all remember her getting drenched in Longshadow's blood after he is staked...completely ruining her little white sundress and any sense of normal.

Also, this scene has one of my favorite lines, "there's vampire in your

cleavage." 

The pomagranite pairs well with the vodka and Lemoncello. The lemon is a bit strong and totally squished up my face he he!! But it's good...strong but refreshing.

Perfect for a weekend night in the hot tub.

-Bunny

Nail Polish

So excited! My True Blood nail polish came today! 

Still need to do 1 more coat and maybe then my fingernails. 

Love my Blood! He he

Until next time! 

Ta ta -Bun

Sex is a Bitch

Hello Darlings! 

Here is another yummy True Blood inspired drink from the Drinks & Bites book! 

The cranberry and grapefruit really add a kick...but I should have guessed...given it's name he he. 

Hope you enjoy! 

Cheers! 

-Bunny

Alright! 1 Gran's Pecan Pie

Decided to make a few pecan pies for Thanksgiving! I love any excuse to bake! He he

Screaming Ginger

Morning! 

I have been really missing our dearly departed True Blood lately. So I decided that I should make a few more items from their drinks/cookbooks. 

This weekend, it's the Screaming Ginger...how perfect! 

The Screaming Ginger was really refreshing and delicious. I ended up using a pineapple-orange mix due to time restraints but it worked, I think. The dark rum and Triple Sec mix well too and are not overpowering. 

The recipe tends to make A LOT and I had to put some into another pitcher, in order to add the ice and club soda, but it is great if you are having guests.

  I did make a bit of a mess (check out the video) LOL!

The orange juice makes it taste like a screwdriver with pizzazz! Crazy Ginger pizzazz! Definitely give it a try.

 Looks like this is what i will be having today!

-Bunny

Vampires in Vegas

Vampires in Vegas....that is all! Carry on!

 It's almost as if we each have a vampire inside us. Controlling that beast, that dark side, is what fascinates me.

Sheryl Lee

 I have never met a vampire personally, but I don't know what might happen tomorrow.

Bela Lugosi

Bunny!

True Blood Season 7: After the Finale (HBO)

True Blood Fans say "Thank You!!"

Gumbo Ya Ya

Hey there!! 

Watching the 2nd episode of True Blood right now...may have to finish this in the morning BUT I made Gumbo! 

....Okay I am back. What an episode! No spoilers but the Ginger scene is worth watching again and again and again! The BEST!

Okay here are pics from my Gumbo Ya Ya, which I brought into work today. I think it will go just as fast as my Jambalaya did! This is another Lafayette (La La) recipe, that boy sure knows how to cook! he he

I started off combining the oil and flour to make a nice roux. You want to make sure it gets a little thicker and turns a darker brown color.

Kind of funny and terrifying, you will notice a picture below of my glass dutch oven/pot with the roux....well that was right before it apparently got to hot and literally exploded. I would have taken a picture if I wasn't so freaked out. My kitchen was covered with sauce and shards of glass. I regrouped with the help of Craig and proceeded to use an older blue pot. Geeeesh! I liked that glass though...so sad...at least it went out with a bang! LOL

Add the onion, bell pepper and celery...cook until soft. Then add about 10 cups of broth. Make sure to stir well and then add the chicken and bay leaves and thyme. 

After the chicken has cooked for about 2 hours (please check to make sure), you can add in the green onion and parsley. 

Try to remove the bay leaves but they can be hard to find. This is when you can add in the sausage and cook for another 30 mins on low heat. 

Meanwhile cook up some rice to add to the dish, for serving. 

Gumbo turned out great! Really delicious and filling. 

I thought it would be too similar to the Jambalaya but it turned out to have a whole different taste, much more of a chicken soup. I really enjoyed it.

Doesn't Jack look amused...I think he is upset that I didn't let him taste-test. 

Yummy! 
-Bunny