Tag Archives | Winter 2015 Recipes




A cup of Earl Gray tea
½ oz. Pierre Ferrand Ambre cognac
1 tsps. honey


A cup of boiling water
1 oz. bourbon
1 tsps. sugar
A slice of lemon

Paige’s tip: In order to extract the most flavor, press the lemon into the sugar with a spoon before your add the bourbon or hot water. It will release the juice as well as the delicious oils in the rind.

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Vieux Carré


Everybody who has binged on streaming episodes of Mad Men is familiar with the venerable Manhattan and Old Fashioned cocktails. Both are excellent whiskey drinks, but the Vieux Carré is a lesser known and wonderful option. It was invented in the 1930s in New Orleans (the French Quarter is also known as Vieux Carré).


3/4 oz. rye whiskey
3/4 oz. Cognac
3/4 oz. sweet vermouth
1 barspoon Bénédictine
2 dashes Peychaud’s bitters
2 dashes Angostura bitters
Ice cubes
Dark cherry garnish


Combine ingredients in a mixing glass and fill with ice.

Stir well, strain into an icefilled Old Fashioned glass and garnish.

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Winter Squash and Sweet Potato Soup


This soup is a great way to begin Thanksgiving dinner. Best of all, when made in a slow cooker, it frees up the already-crowded stovetop and keeps the soup at a good serving temperature while everyone gathers at the table.

Slow Cooker Size: 4 to 6 quart
Cook Time: 6 hours
Setting: Low

Serves 4-6

1 Tablespoon olive oil
1 small yellow onion, chopped
1 celery rib, chopped
2 medium-size sweet potatoes, peeled and diced
1 small butternut squash, peeled, seeded and thinly sliced
(I had a huge squash so I used all squash and no sweet potatoes)
4 cups vegetable broth
1 teaspoon dried thyme
1/2 teaspoon dried sage
salt and pepper

Heat the oil in a small skillet over medium heat. Add the onion, and celery, cover, and cook until softened, about 5 minutes.

Transfer the cooked vegetables to a 4- to 6-quart slow cooker. Add the sweet potatoes, squash, stock, thyme, and sage; season with salt and pepper, cover, and cook on Low for 6 hours.

Purée the soup in a blender or food processor, working in batches, or directly in the slow cooker using an immersion blender. Taste to adjust the seasonings, and serve hot.

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Moroccan-Inspired Vegetable and Chickpea Stew

Slow cooker size: 4-6 quart
Cook time: 6-8 hours
Setting: Low

Serves: 4 to 6

1 Tablespoon olive oil
3 shallots, chopped
1 large carrot, chopped
1 small bell pepper, chopped
1 garlic clove, minced
1 teaspoon peeled and minced fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon turmeric
8 ounces green beans, ends trimmed and cut into 1-inch pieces
1 and 1/2 cups slow-cooked or 1 can chickpeas, drained and rinsed
1 can diced tomatoes, drained
1 and 1/2 cups vegetable stock
1 Tablespoon fresh lemon juice salt and pepper
1/2 cup frozen peas, thawed
1/2 cup mixed dried fruit (apricots, apples, prunes, raisins, etc.), chopped
1/4 cup imported green olives, drained, halved, and pitted
1 Tablespoon minced fresh parsley eaves

In a large skillet, heat the oil over medium heat. Add the shallots, carrot, bell pepper, and garlic. Cover and cook until softened, about 5 minutes. Add the ginger, cinnamon, cumin, paprika, and turmeric and cook, stirring, for 30 seconds to bring out the flavors.

Transfer the mixture to a 4- to 6-quart slow cooker. Add the green beans, chickpeas, tomatoes, stock, and lemon juice and season with salt and pepper. Cover and cook on low for 6 to 8 hours.

About 20 minutes before serving, add the peas and dried fruit.

When ready to serve, stir in the olives and sprinkle with the parsley.

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Rumchata Bread Pudding with Fireball Whiskey Sauce



12 to 14 cups of Italian bread cut into
1-inch cubes
2 tablespoon butter
1 cup heavy cream
3 cups whole milk
2 cups Rumchata
6 large eggs
1 3/4 cups light brown sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 medium Fuji apples, peeled and thinly sliced


Cut the bread into 1-inch cubes and leave out over night on a cookie sheet. Preheat the oven to 350 degrees F. Melt the butter in a 9 by 13-inch casserole dish.

Place the bread in a large bowl with apple slices.

Combine the heavy cream, milk, Rumchata, eggs, brown sugar, vanilla, cinnamon, and salt, in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.

Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.

Serve warm with warm Fireball Whisky Sauce.


2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated white sugar
2 tablespoons cornstarch
3/4 cup Fireball Whisky
Pinch salt
2 tablespoons butter

In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the whiskey in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of whiskey. Serve warm.

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Bison Stew with Red Wine and Sweet Bay



1 pound bison stew meat (or bison steaks cut into chunks)
½ teaspoon unrefi ned sea salt
½ teaspoon ground black pepper
2 tablespoons bacon fat or lard
1 branch rosemary
2 sprigs thyme
1 small yellow onion, chopped fi ne
3 ribs celery, chopped fi ne
3 carrots, sliced into ¼-inch thick rounds
3 medium potatoes, peeled and chopped into 1-inch pieces
2 cups beef stock
2 cups red wine
½ cup tomato paste
2 bay leaves
3 tablespoons chopped parsley


Sprinkle the bison stew meat with salt and pepper. Set aside while you prepare the remaining ingredients.

Melt the bacon fat in a Dutch oven* over medium-high heat. Place rosemary and thyme in the hot fat, and fry gently for 2 to 3 minutes. Pluck the herbs from the pan, and stir in the seasoned meat. Sear on each side – a total of 5 minutes, and remove from the pot with a slotted spoon. Stir in the onion, celery and carrots. Fry them gently in the seasoned fat about 6 minutes or until crisp-tender. Return the meat to the pan, and add the potatoes.

Pour the beef stock and red wine into the Dutch oven. Stir in the tomato paste. Drop in the bay leaves, and simmer it covered over medium-low heat for 2 hours.

Remove the bay leaves. Ladle into bowls and serve sprinkled with chopped parsley.

*Any roasting dish or slow cooker can be used in place of a Dutch oven.

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10 Minute Stove-Top Granola


by Dianna Sinni, RD, LD of Chard in Charge (chardincharge.com)

Store bought granola tends to be high in sugar and sodium, so your best bet is to make it at home where you can control the ingredients. There is no oven needed for this granola, which makes it the perfect recipe for quick fixes and Sunday batch cooking. Enjoy it as part of breakfast, as a snack, or even over fresh fruit or ice cream for a sweeter treat.


1 ¼ cup rolled oats
1.5 tablespoons chia seeds
1/3 cup sliced almonds
2 tablespoons sunfl ower seeds
¼ cup dried cranberries (apple juice sweetened preferred)
¾ teaspoon cinnamon
¼ teaspoon ground ginger
½ teaspoon salt
3 tablespoons pure maple syrup
1 tablespoon coconut oil


  1. In a medium sized bowl, mix together all ingredients except for the coconut oil. Make sure spices and maple syrup are evenly dispersed.
  2. Heat a medium skillet over medium heat until warmed. Add the coconut oil, melt, and add in the maple-oat mixture.
  3. Cook for 10 minutes or until the granola is fragrant and toasted, stirring frequently to prevent burning. Transfer granola to a parchment lined baking sheet to cool. Store cooled granola in an airtight container for up to one week.
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