Monday, July 25, 2011

Creme Brulee French Toasts (Link)

Creme Brulee French Toasts
Shared by: taxi78cab
From: Smitten Kitchen

taxi's comment: The french toast was good, but it didn't need the crunchy sugar topping. I liked baking it though. That's way easier than standing over a griddle, cooking two pieces at a time!

Maple Bacon Ice Cream (Link)

Maple Bacon Ice Cream

Shared by: taxi78cab
From: Food Network

Monday, July 11, 2011

Lighter-Than-Air Chocolate Cake (Link)

Lighter-Than-Air Chocolate Cake
Shared by: taxi78cab
From: smitten kitchen

Grilled Lasagna (Link)

Grilled Lasagna
Shared by: taxi78cab
From: Food Network Magazine

Ginger Lemonade

Ginger Lemonade
From: Silver Tyger Girl

The original version of this was pretty much ginger ale mixed with lemonade. I reduced the amount of ginger A LOT, but it's still good for heat and upset tummies.

I'm going to make about three gallons for Ren Faire next weekend and had to retest the recipe (I made it once before and it still had too much ginger. It originally called for two large pieces. I did one. Below is just about perfect)

Kitty's Ginger Lemonade

ginger (unpeeled), about 1” cube (more or less). Cut up into small chunks.
2 limes
3 large lemons

Chuck the ginger in a pot with four cups of water.

Cut the peels off the lemons. Put the peels in the pot. Cut out the seeds.

Juice the limes and lemons and add the peels to the pot.

Heat the water, ginger, and peels on high and simmer for four minutes, stirring often. Remove from the heat and strain.

Combine the liquids. This is your concentrate. You end up with about 4 1/2 cups of liquid.

If you just want to make a glass, combine 1/2 cup concentrate, 3/4 cup water, and 1/3 tsp sugar.

To mix up the whole batch, add 3 tsp sugar and 6 3/4 cups water. (It ends up being 11 1/4 cups or a little over two-thirds of a gallon)