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Catching Elephant is a theme by Andy Taylor
Nutella Ice Cream
INGREDIENTS
1/3 cup nutella
1/3 cup sugar
1/2 cup heavy cream
1 cup milk
1 tbsp vodka
DIRECTIONS
Beat together the nutella, sugar, heavy cream, milk and vodka until blended evenly. Churn into ice cream according to your ice cream machine’s directions, and then freeze for four hours before serving.
s’moretini
1/2 ounce marshmallow vodka (or vanilla, whipped cream or cake flavored vodka)
1/2 ounce Godiva chocolate liqueur
1/4 ounce Bailey’s Irish Cream liqueur
3/4 ounce cream/half and half
chocolate syrup or hot fudge
graham cracker crumbs
vanilla frosting for glass rimming
mini marshmallows
Dip the rim of you glass in a bit of frosting, then dip into graham cracker crumbs. Pour about 1/2 teaspoon chocolate fudge into the bottom of the glass. Combine vodka, Baileys, Godiva and cream in a shaker (or water bottle with lid) with ice and shake for 15 seconds. Pour into glass. Top with mini marshmallows skewered on a toothpick.
For 8 shooters or 2 martinis, you will need: 4 ounces of marshmallow vodka, 4 ounces of Godiva chocolate liqueur, 2 ounces of Bailey’s and about 6 ounces of milk. Measurements obviously may change depending on your own preferred tastes.
Baked Egg Boats
Ingredients:
4 demi sourdough baguettes
5 eggs
1/3 cup heavy cream
4 ounces pancetta, finely chopped and fried until crisp
3 ounces gruyere cheese, grated
2 green onions, thinly sliced
salt and pepper to taste
Directions:
1. Preheat oven to 350 degrees F.
2. Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.
3. Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
4. Divide and pour the mixture into each baguette boat and place onto a baking sheet.
5. Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
An awesome recipe that I found on stumbleupon. I didn’t even bother posting the actual recipe itself bc it’s so simple, the images explain it all.
