Bloody Mary-nade Mix and Cocktail

Bloody Mary-nade Mix and Cocktail

Yield: 1 quart mix, enough for 5-6 cocktails

Time: 10 minutes

Ingredients: 

2 12 oz cans of tomato juice

1 tablespoon white miso

¼ cup *pickled onion brine

3 tablespoons Sriracha

¼ cup Marinade

1 tablespoon prepared horseradish

¼ teaspoon ground black pepper

salt to taste

Mix ¼ cup tomato juice with the miso paste to thin it out.  Add the remaining ingredients, whisk until well combined.  Adjust seasoning to taste with additional salt, Sriracha, and onion brine (you can substitute brine from purchased cocktail onions).  Will keep in the fridge for up to 2 weeks. 

For a cocktail: Pour 2 oz preferred vodka into a 16 oz glass, fill glass with ice and then Bloody Mary-nade mix.  Mix by transferring to second glass and then back to first.  Garnish with a stalk of celery and whatever else you feel completes the meal.

 

 

*Marinade Pickled Red Onions    

Yield: 6 cups onions, 2 cups brine 

Time:4 hours

Active time: 20 minutes

1 dry Thai chilies

2 tablespoons Marinade     

1 ⅔ cups red wine vinegar    

6 ½ tablespoons water    

5 teaspoons salt    

13 tablespoons sugar    

8 cups red onion, julienned (about 4 medium)    

Add chili, Marinade, vinegar, water, salt, and sugar to medium stock pot and bring to a boil.  Place onions in a 3 quart container (or 2 1 quart mason jars).  Strain liquid over onions, place a small plate or lid over them and weigh it down.   After 15 minutes, check that all onions are covered.  Cool to room temperature, cover container and refrigerate for up to 1 week.  

Bacon Wrapped Dates

Bacon Wrapped Dates

Bacon Wrapped Dates

Sweet and salty, with the richness of cream cheese, these are party pleasers for sure. 

Yield: 32 pieces

Time: 45 minutes

 

Ingredients:

32 Large Dates, preferably Medjool

1 cup *Mushroom Marinade cream cheese

1/4 sliced Marcona Almonds, broken into pieces

16 slices Bacon, cut in half 

 

Preheat oven to 325. Place bacon slices on a sheet tray and cook until fat has begun to render, but bacon is still very flexible. 

While bacon cooks, pit dates by splitting lengthwise with fingers and pushing pits out, leave split open. Mix almonds into cream cheese. Spoon about 1 1/2 teaspoons of cream cheese mixture into each date. Wrap each date with a piece of bacon and rest seam side down on a sheet tray. Turn oven up to 400. Cook until bacon is crisp and dates are heated through, about 8-12 minutes. Remove from oven, transfer to a serving platter and serve hot.  

Candied Pecans

Candied Pecans

thislittlegoat_candied_pecans

These are sweet and savory, with a little heat at the end.  They make a great snack or accompaniment to cheese.  Try replacing plain pecans in your favorite cookie with these for an unexpected twist.

Yield: 4 cups | Time: 30 minutes

Ingredients:

2 cups sugar, divided

1/4 cup Marinade

4 cups pecans

Fine sea salt

Preheat oven to 350.  In small saucepan combine 1 1/2 cups sugar, 1/4 cup water, and the Marinade.  Bring to a boil, lower heat and simmer for 5 minutes.  Allow to cool for 10 minutes.  Place pecans in medium bowl, drizzle half the syrup and toss until coated.  The remaining syrup will keep for weeks in the fridge and can be used for another batch of nuts, in drinks, or for *Candied Bacon.  Spread onto a parchment lined sheet tray and sprinkle lightly with fine sea salt.  Bake for 12 minutes, stirring halfway through.  While nuts are baking, rinse and dry bowl, place remaining sugar in bowl.  Remove nuts from oven, allow to cool for a minute or two, just so they are cool enough to handle.  Transfer nuts to bowl of sugar and toss to to keep nuts from sticking.  Store in an airtight container for a day or two.  

Crispy Baked Avocado "Fries"

Crispy Baked Avocado "Fries"

thislittlegoat_avocado_fries

Serves: 4 as a snack  | Time: 30 minutes

Ingredients:

3 ripe avocados

1/2 c cornstarch 

1 tbsp salt

1/4 c buttermilk

1/4 c This Little Goat Went to Hong Kong Sauce

1/2 c mayonnaise

2 c *All Purpose Seasoned Panko Crumbs

1 c **Spicy Hong Kong Dipping Sauce

Preheat oven to 375 F.  Combine cornstarch and salt in shallow bowl.  Whisk together buttermilk, Hong Kong Sauce, and mayonnaise.  Pour breadcrumbs into a small cake pan.  Slice each avocado in half and remove the pit. Peel each half and slice into 8 slices.  Dredge each avocado slice in cornstarch, and then thoroughly cover with buttermilk mixture.  Transfer to crumbs and press crumbs in thick layer.  Lay out evenly on a cooling rack inside a rimmed baking sheet, coat with pan spray if desired.  Bake for 10-12 minutes, until crumbs are crisp and browned.  Serve immediately with Spicy Hong Dipping Sauce or other sauce of choice.  

*All Purpose Seasoned Panko Crumbs

Yield: 4 cups

Time: 30 minutes

Active Time: 5 minutes

Ingredients:

3 cups Panko crumbs

2 tbsp butter, melted

1/4 c This Little Goat Went to Hong Kong Sauce

1/2 c Parmesan cheese

1/4 c This Little Goat Went to Wisconsin Spice Mix

Preheat oven to 350. Toss crumbs with butter and Hong Kong Sauce, spread on a sheet tray.  Bake for 10 minutes, stir and bake for another 5-10 minutes, until evenly golden brown.  Remove from oven and allow to cool fully.  Stir in Parmesan and Wisconsin Spice.  Store in an airtight container in fridge or freezer.  

 

**Spicy Hong Kong Dipping Sauce

Yield: 1 cup

Time: 15 minutes

Ingredients:

1/2 c mayonnaise

1/2 c sour cream

2 tbsp This Little Goat Went to Hong Kong Sauce

2 tbsp sriracha

2 tbsp lemon juice

Salt to taste

Mix all ingredients together, let sit for 10 minutes for flavors to meld.  Adjust seasoning to taste before serving.  Can be kept in the refrigerator for 3 days.