I went on a tour of a local distillery recently and got a taste of Eastside Distilling’s Peppermint Bark liqueur. It was delicious, but it got my taste buds wondering, “what can I do with that?” So, I came up with this delicious fudge recipe. 🙂
Adult Candy Cane Fudge
2 – 10oz. packages Dark Chocolate bits
1 c. – Milk Chocolate Chips
2 (14 oz) – Cans sweetened condensed milk
1 t. – Vanilla extract
1/4 c. – Eastside Distilling Peppermint Bark Liqueur
1/2 c. – Crushed candy canes
1. In a large saucepan combine the chocolate and sweetened condensed milk. Cook over medium-low heat, stirring frequently, until the mixture is smooth.
2. Remove the chocolate from the heat and stir in the vanilla and liqueur.
3. Spread out on a 13×9 glass baking dish.
4. Dust your fudge with the crushed candy canes.
5. Refrigerate for at least 4 hours.
The fudge will keep for several weeks, if you have the willpower, in the refrigerator.
I made jam this weekend, strawberry-champagne jam to be precise. Finally, the jam has set in the jars and I CANNOT wait to taste it. But, you’re supposed to wait a week to let the flavors meld. I don’t know if I can wait that long…
Or conversely, seeing what’s inside your cookie. LOL — This photo came from a coffee shop I was at recently. I was talking with some friends and I noticed these poor cookies, unopened, with no one around. I guess they didn’t want to know their fortune, they just wanted to imagine what’s inside.
From the dinner table the other night, I saw this flickering and thought the way the light was playing off the cubes was interesting. Just what I saw.
This photo from a brunch I attended not to long ago, and while I was sitting at the table, I really enjoyed the perspective as I looked down through the whole side.
James Andrew Beard was born in Portland, Oregon on this day in 1903. He would attend Reed College but was expelled in 1922 for homosexual activity. LOL, Expelled from Reed for that? Can you imagine? He left Portland to travel with a theatrical troupe, studying voice and theater along the way, ending up in Paris before returning to the US in 1927. Ten years later, with his acting career stalled, he started a catering company, Hors d’Oeuvre, Inc., and published his first cookbook. He first appeared on television in 1946 and opened the James Beard Cooking School in 1955. And he’s been inspiring great chefs ever since.
Grilling, broiling, barbecuing — whatever you want to call it — is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach. – James Beard
Used under creative commons, thanks ulterior epicure
I’m pretty excited, My friend Clark Haass has been working on this epic hash-adventure and I’ve been along for the ride.
Today, he launched his new site and this epic new video entitled “Think Outside The Can.” Who knew there were so many ways to cook potato hash?
Check out his new video!