Month: October 2016

100g brown sugar
2 teaspoons ground cinnamon, divided
2 large apples, peeled and chopped to 1cm cubes
110g butter, room temperature
130g granulated sugar
2 eggs
1.5 teaspoons pure vanilla extract
190g all-purpose flour
1.75 teaspoons baking soda
125ml + 1 tablespoon milk, divided
60g powdered sugar

Preheat the oven to 350F/175C. Grease a 9-inch-by-5-inch loaf pan. Set aside.

In a small bowl, combine the brown sugar with 1 teaspoon of the cinnamon.

In another bowl, combine the diced apples with the remaining 1 teaspoon of cinnamon and stir to mix. Set aside.

In a large bowl, cream together the butter and the granulated sugar. Beat the eggs in one at a time until completely mixed. Add the vanilla extract and mix.

In a medium bowl, whisk together the flour and baking soda. Add the milk and mix until smooth. Add the flour and baking soda mix to the butter mixture, and stir until well-blended.

Layer batter, apples and brown sugar mixture. Pour half of the batter into the prepared loaf pan. Layer half of the apple mixture on top of the batter, followed by half of the brown sugar mixture. Gently press the apples into the batter. Add the remaining batter to the pan, followed by the remaining apples and brown sugar mixture. Lightly press the apples into the batter and swirl the brown sugar between the apple chunks and into the batter.

Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes on a wire rack before removing from the pan.

While the bread cools, prepare the glaze. In a small bowl, combine the powdered sugar with the remaining 1 tablespoon of milk. Mix until smooth, and then drizzle over the cooled bread. Drizzle frosting glaze on apple fritter bread

1/3 homemade pepper vodka
2/3 homemade V8 juice
tabasco
soy sauce
tsp horseradish (alternatively, dijon mustard)
celery stalk
celery salt
pepper

Top with whatever you want, but make it big. And stupid. Chicken wings, shrimp, ham-wrapped cheese, pretzels, hot peppers, onion rings, fish fingers, pickles, olives, smoky maple bacon, lemon slice, rosemary sprigs, sliders, sausage, smoked brisket and pulled pork…

Pepper vodka:
Fill an empty plastic 500ml plastic bottle with any sub-standard imported vodka you can find. Dump in a handful of whole peppercorns. Then seal the container and stick it in the freezer for two weeks. The vodka will become infused with the peppercorn and the result is an alarmingly drinkable spicy beverage. Alone, this concoction makes for good late night sipping vodka.

V8 juice:
8 cups tomato, diced
1 cup carrot, diced
Small slivers of beet
2 tablespoon soy sauce
1 teaspoon sea salt
1/2 teaspoon cracked pepper
2 cup water, divided
1/2 cup spinach
1 tablespoon parsley

Combine the tomatoes, carrots, beet, soy sauce, salt, pepper, and 1/2 of the water in a saucepan. Bring to a boil and then reduce heat. Let simmer, covered, for 20 minutes. Add the spinach and parsley and simmer for another five minutes, keeping the pan covered. Remove from heat and let cool for ten minutes. Pour in blender, add remaining 1/2 water, and purée until smooth — about two minutes. Strain through a fine-mesh sieve and serve chilled.

Update: One more stupid idea: meatball glass Bloody Mary shots. WANT!!!