BRANDIED CHERRIES

 Welcome back to 'LET'S COOK'

Today we are taking a slightly different turn with a special recipe.

Let's belly up to the bar and make BRANDIED CHERRIES

 

As you know, I love Adult Beverages, but I RARELY have hard alcohol. However, once in a while, I enjoy a mixed drink.

 If you are having adult beverages, you need some accessories, like today's recipe. They also go well with Ice Cream, or as a garnish for a number of dishes. I even saw one recipe where they made a PIE with Brandied Cherries. So let's get started.

Here in Florida we can always find a good deal on cherries this time of the year. So once a year, Penny and I heat up the cannery and make a ton of Brandied Cherries. They last us all year and make great gifts for those who do not cook. 

FULL DISCLOSURE:  Working with boiling water can be DANGEROUS...... Be CAREFUL  !!!!! 

If you notice, we are NOT having any adult beverages during this session.....

Here is what you'll need: 

6 lbs Cherries

 2 Bags for $6.00. You will need 4 Bags.

2 Cinnamon Sticks

4 Green Cardamom Pods

3 Whole Cloves

¼ Cup Lemon Juice

1 ¼ Cup of Brandy

1 Cup Water

¾ Cup Sugar

PIT Cherries and set aside

     When pitting cherries we have two methods. One is to use a Cherry Pitter  (Penny's method)

 "push the button, Max"

     But I go out to the man cave and get PLIERS

Wear an OLD shirt !!!!

Open the pliers about 1/4 inch. Insert into the Cherry and close around the pit. Pull out the pit.

Either method works.  And prepare to get your fingers STAINED

Those of you who went to Florida State can wear gloves

Put all the other ingredients into a pot and bring to a boil

Add Cherries , turn heat down to MEDIUM

Cook for 4 to 5 minutes

Add water to canner and bring to a boil.

Now is the time to put the cute doggie in the other room. You will be dealing with BOILING water and you do NOT want the puppy around and in the way.

Add the empty jars to the water and boil for 2 minutes

(They say you don't have to do this, but let's be safe)

Carefully remove and cool for just a few minutes.

Remove the whole spices from the cherries.

Fill the jars (leave a bit of space at the top.)

We use a slotted spoon, and put the cherries into each jar. Then we go back and add some juice. DO NOT OVERFILL. The cherries will make more juice as they cook. 

Take a towel and wipe the top of the jar so it is clean. (otherwise, it may not seal properly)

Add lid and ring. (JUST FINGER TIGHT)

Put in canner and cook for 15 minutes. Add the LID

Lid removed for photo

Remove and let cool (listen for the “POP” as each one seals.)

Look for an indentation on the top of the lid. This means they sealed. If the don't, you can put them back in the boiling water and try again. We had two that did not seal. We took the top off, wiped the lid of the jar clean and used a different lid.

Any cherries that are left over, can be placed in the fridge.

I use these on top of Ice Cream and also in my Cherry Jell-O.

And of course, adult beverages !!! 

You can also just eat them.

So for for less than $1.00 per jar and two hours of fun, we ended up with 18 jars of brandied cherries. 

Way to go Batman.

 

 See you next time.

Be SAFE Be SMART and stay the )*&%^ at home !

WEST VIRGINIA BEEF STROGANOFF

Welcome back, Food Friends. It's time for another exciting episode

of  "LET'S COOK."

As you all know, I am NOT a fan of "eating out."

 

It's not that I do not want to spend the money..... well I don't.

It's not that I don't trust other people touching my food.....well, I don't.

However, we as a country, have mucked up this whole COVID 19 thing. Let's reopen our states and watch the cases go higher and higher.

So we cook at home and only go out on RARE occasions.

This recipe is for all of you who are SMART, and SAFE.

And it only takes 30 MINUTES to cook.

So don't B.S. me by saying... "I can't cook because .....(fill in the blank with your excuse.) 

I'll start you off:

I work

I go to school

I just don't have time

I want to watch the ballgame (There AREN'T any to watch)

I have a hang nail 

I won't get COVID 19 by going out (you are just plain STUPID)

I went to Florida State  (That one I'll accept)

This recipe is one my sweet wife has carried around with her since her young years in West Virginia.

Hand written on a 3x5 card, this recipe came from the wife of the Pharmacist in Monongah, WV and won several awards.

SO of course we modified it. BUT JUST A BIT. 

So here is what you need to make  WEST VIRGINIA BEEF STROGANOFF  !!!!

½ Cup of OIL

½ LB Ground Beef (Use 1.5 LB)

2 Cups of Chopped ONION

3 ½ Cups (6OZ) Uncooked NOODLES ( Use the the whole BAG !)

3 Cups Tomato Juice (Use Bloody Mary Mix)

2 tsp Worchester Sauce

2 tsp SALT

Dash of Pepper

1 tsp Celery Salt

½ Cups of Water

2 Cloves of Chopped Garlic (My addition)

½ Cup of Sour Cream

This is so damn easy. Go grab your Adult Beverage and let's put this thing together !!

In a skillet, saute the Beef & Onions. When done add the REST of the stuff.

Stir until all the noodles are moistened.

Bring to a boil then turn down to simmer.

Cover and cook for 30 minutes.

While it cooks, finish your Adult Beverage and play with the president.

He is waiting patiently

Serve with a nice salad and another Adult Beverage

I have to admit that I was a bit 'skeptical' of this recipe.I am a huge MARINARA fan, but NOT a fan of Tomato Juice or Soup. 

However, I AM on a quest for some good Stroganoff recipes, and I may have found one.

This was VERY GOOD !!! Not at all what I expected. 

'IF I HAD TO DO IT OVER AGAIN'.........

 I think I would add some Mushrooms to the mix. I liked the extra meat, and of course the Garlic was a great addition.

All in all,   WINNER WINNER BEEF STROGANOFF DINNER !

And it was quick and easy. Anyone can make this, no matter HOW BUSY you think you are. 

And a couple of nights later.....

Put the left overs in a double boiler and make a great left over dinner.

TWO GREAT MEALS FOR THE PRICE OF ONE !!!!!! (the rolls were extra--- and the beer. But you get the idea)

So Stay Safe, Stay Smart, and STAY THE ((*&&   AT HOME !!!

Live Long and Prosper

BANANA – CHOCOLATE CHIP SNACK CAKE

Welcome back fellow food lovers !!!!!

We do not do deserts often. (My doctor complains when I do)

But I LOVE THEM !!!!!! So today we are turning to our friends at Cook's Country for a delicious taste treat.

Ad goes here : If you only have room for ONE Cooking magazine, Cook's Country should be the one !!!!

GET COOK'S COUNTRY

Growing up, we all ate snack cakes. Every time I walk down the grocery isle and see all those Cup Cakes and Little What's her names, I feel nostalgic.

Those were good, but we can do just as well at home. And it's

E A S Y  !!!!!

So let's grab our Adult beverage and start in.

FOR THE CAKE

2 Cups (10 ounces) A.P. Flour

¾ tsp Salt

½ tsp baking soda

8 TBL unsalted softened Butter (I used Salted) ONE stick

If you forget to soften your butter (like I did) just take it out of the fridge, and throw it in the RF Box for 15 seconds

1 ½ Cups (10 ½ OZ Sugar)

2 Large Eggs

1 Cup Smashed Ripe Bananas (I used 3 bananas)

A note about the bananas !!!! They must be very ripe. The riper they are, the sweeter they get. I bought these three days ago, and let them ripen. When they get the brown 'speckles' they are ready

1 tsp Vanilla Extract

½ Cup Whole Milk

1 Cup (6 OZ) Semi sweet Chocolate Chips

FOR THE FROSTING

4 TBL Unsalted Softened Butter

1 Cup (14 OZ) Confectioners' Sugar

4 OZ Cream Cheese (cut into 4 pieces and softened)

¾ tsp Vanilla Extract

Make the cake

Adjust oven rack to middle position and pre heat to 350 degrees.

Grease and flour an 8 x 8 inch square baking pan

Smash up the Nammers

Whisk Flour, salt & baking soda together in a bowl

Using your stand mixer fitted with a paddle, beat butter and sugar on medium high speed until pale and fluffy (About 3 min) Add eggs, one at a time and beat until combined.

Add the bananas and vanilla and beat until incorporated.

Reduce speed to medium and add flour mixture in three additions, alternating with milk in 2 additions. (For those of you who went to Florida State, that means flour-milk-flour-milk-flour.)

Scrape the bowl as needed.

Using a rubber spatula, add in the chocolate chips.

Transfer mixture into your prepared baking pan, and smooth the top.

You can also sprinkle more chips on the top before baking (I did not do this)

Bake until toothpick inserted in center comes out clean (45-50 min)

Rotate pan ½ way through the baking process

Let cake cool completely in the pan on a wire rack.

Now for the Frosting

Using your stand mixer fitted with a paddle, beat the butter & sugar on medium speed until light and fluffy. (About 2 min) 

Add Cream Cheese, 1 piece at a time, beating after each addition and fully incorporated. Add Vanilla and mix until no lumps remain.

Top the cake with your frosting and chill in the refrigerator.

Serve

 I served ours with a couple of banana slices and a brandied cherry on top.


SO HOW WAS IT ?????

It blew 'store bought' AWAY !!! Damn was it good. "Off The Hook"

Seriously, the best I ever ate.

It was moist and creamy, and the cream cheese frosting kicked it to the next level.

AND BEST OF ALL, IT WAS E A S Y !!!!!

The only thing I would do different would be to use Toll House Chips instead of the fancy ones (that what we had on the pantry shelf)

The ones we used did not soften as much as I would have liked.

 But if you like 'crunchy' these would work JUST fine.

You could also sprinkle some chips on top of the frosting. Or perhaps some nuts on top ??  Be creative.

So there you have it another 'winner winner snack cake dinner'.

Beware, DO NOT give any of this to your dog. Chocolate is POISON to a dog. (Trust me here. I have a VERY LARGE  vet bill to prove it)

So keep it away from Fido, and enjoy !!!!! And don't tell your doctor you made this !!

Be smart, be safe, and STAY HOME !!

LIVE LONG AND PROSPER