August 16, 2010

Mystery Monday: My Culinary Weekend

Filed under: Behind the Scenes,Mystery Monday — Tags: , , , , — ex-boyfriend @ 4:23 pm

When I’m not drawing pictures or drinking beer, I also like to cook. This past weekend I threw a dinner party; here are some pics of the grub:

Cucumber Salad Canapes with a Spicy Lime Vinaigrette. Served with Serrano Cocktail from Imbibe Magazine

Chilled Tomato and Watermelon Soup with Key Lime Granita and Cilantro Garnish

Mango Jerk Seitan with Truffled Golden Beet Slaw

Barbados Black Bean Cakes with Mango Salsa

Key Lime Tart with White Chocolate Mousse and Mango Sauce

In case you want to make any of these tantalizing treats on your own:

The canapes were a variation on Andrea Meyers Cucumber Salad. My only change was that I put everything in the salad but cucumber. Then I cut my cucumbers into 1 inch rounds and scooped out some of the seeds to create little cups for my salad.

The black bean cake and salsa recipes came from the Vegetarian Times cookbook. The seitan and slaw recipes came from the two cookbooks put out by Horizons. The soup and dessert were from the Millennium cookbook.

I actually did not have much luck with Millennium’s mousse recipe. I made it once before and it came out okay, but this last batch was a disaster. Luckily my girl saved the day and made some fantastic mousse using some white chocolate chips and whipping cream. She sort of followed this recipe.

Related art:
Veggies Gone Bad T-Shirt Cute Alliums T-Shirt
Seitan is My Co-Pilot T-Shirt Chefs Tools T-Shirt

January 28, 2010

Thirsty Thursday: DIY Baileys Irish Cream

Filed under: Thirsty Thursday — Tags: , , , , , — ex-boyfriend @ 4:56 pm

DIY booze is all the rage, from home brewing to home infusing. While cucumbers marinate in a vodka bath over my fridge, my attentions turn to sweeter stuff. Specifically Baileys. In our vegan household, we’re always interested in ways to veganize foods we’ve abandoned, so below is a recipe for homemade Baileys (along with substitutions to create vegan Baileys if you so desire). Recipe via Cupcake Project.


  • 1 cup light or heavy cream  (VEGANIZE: Soyatoo Whipping Cream or Silk Non Dairy Creamer)
  • 14 oz sweetened condensed milk (VEGANIZE: Use melted vegan vanilla ice cream)
  • 1 2/3 cup Irish whiskey
  • 1 teaspoon instant coffee
  • 2 Tablespoon chocolate syrup
  • 1 teaspoon vanilla
  1. Combine all ingredients in a blender and set on high speed for 30 seconds.
  2. Bottle in a tightly sealed container and refrigerate. Shake before using.
  3. Will keep for up to 2 months.

Bottoms up :)

Next decision, what to do with our new boozy sugary creation. Go a favorite recipe with Baileys? Let me know.

December 31, 2009

Thirsty Thursday: It’s NYE! Let’s Talk Bubbly

Filed under: Thirsty Thursday — Tags: , , , , , , — ex-boyfriend @ 9:42 am

Almost happy new year, all! If there’s ever a time to spring for some bubbly, it’s New Year’s Eve. Of course you can drink it from a flute, or straight outta the bottle if it’s that kind of party, but if you’re a cocktail connoisseur looking for something a little more adventurous than a mimosa, here are some options to ponder for tonight’s festivities.

Cosmopolitan Champagne Cocktail (via Epicurious)
1 1/4 cups Cointreau
1 1/4 cups cranberry juice cocktail
1/2 cup plus 2 tablespoons fresh lime juice
3 tablespoons superfine granulated sugar
4 cups chilled Champagne or other sparkling wine

Combine Cointreau, cranberry juice, lime juice, and the sugar. Chill the mixture until party time. When you’re ready to serve, divide the cocktail among 10 champagne flutes and top with champagne and a couple of skewered raspberries

Limoncello Sparkle
(via Imbibe)
1 oz. limoncello
1/2 oz. Cointreau

Combine limoncello and Cointreau in a shaker with ice. Shake moderately and strain into a chilled champagne flute. Top with Champagne and garnish with a lemon twist.

Mexican 75
(via Chow)
1 ounce blanco tequila, such as 7 Leguas
1/2 ounce fresh-squeezed lime juice
1/2 ounce agave nectar or Simple Syrup
4 ounces champagne

Combine tequila, lime juice, and agave nectar in a cocktail shaker with ice. Shake vigorously until chilled, then strain into a champagne flute. Top with champagne and garnish with a lime twist.

P.S. If you’re worried about breaking the bank on bubbly, hit up Trader Joe’s. We scored several bottles of very tasty sparkling wine there for well under $10 each!