Conference turris::cooks

re: .0

>    1 med size container frozen lemonade concentrate

No, no! LIMEADE is the only acceptable ingredient...:^}


			D

    
    

    OK, I'll try LIMEADE too.  I've always used LEMONADE and had excellent
    results - see, I'm learning new things already!

	CRANBERRY/RASPBERRY DACQUIRI - LOADED OR VIRGIN

Cranberry/raspberry juice
fresh or frozen raspberries
lemon juice
sugar to taste (optional)
rum (optional)

Fill one or two icecube trays with cranberry raspberry juice or with
any of the other flavors cranberry ? juice.  Freeze.  When ready for
a cool beverage, remove cubes from freezer, drop in blender with a 
dash of lemon juice, a handful of fresh or frozen berries, some sugar
if preferred, and spirits if preferred.  Blend until slushy and pour
into margarita type glass.  Garnish with sliced pineapple, melon, and
more berries.

                              Fire Vodka

Ingredients:
              
    1 750-ml bottle Polish vodka
    2 T whole pink peppercorns
    2 T sugar
              
    1.  Combine 1/2 C vodka, peppercorns and sugar in small saucepan. 
        Bring to boil, stirring until sugar dissolves.  
    2.  Transfer mixture to clean bottle.  Add remaining vodka.  Seal; 
        shake to blend. 
    3.  Let stand 4 days to mellow. 
    4.  Strain.  Return vodka back to bottle.  Freeze overnite.  Serve 
        in chilled glasses. Makes about 3 cups Can be served alone or 
        used in Bloody Marys.


    I wish I could comment on how this comes out but since running 
    across this recipe I have been unable to locate the pink 
    peppercorns.  Does anyone know where they might be found in Mass 
    or northern CT?  Yesterday I was in Shrewsbury and stopped in at 
    Pinches and Pounds, they never heard of pink peppercorns.

    The Bacardi frozen drink mixes (in the frozen juice) section are good.
    If I remember correctly, I've tried the Daiquiri and Marguirita,
    which were both good.

    

    Does any one know how to make a frozen Mudslide.  I had one the
    other night and what a drink.  It tasted so good I had quite a few
    of them, and boy I sure felt great afterwards.  I think it's something
    like Kahlua, vodka, and bailey's irish cream, with ice (mix in
    blender). I don't know how much of each.  If you ever do go out
    for drinks some night, order one, you will know what I mean. But
    just remember, DON'T DRINK AND DRIVE.
    
    						Thanks....Jim 

    This is my ***FAVORITE*** drink!
    
    You're right.  Kahlua, vodka and Bailey's Irish Cream.  Use GOOD
    vodka.  One and 1/2 shots of each in the blender and start with half
    a tray of ice cubes.  Blend and keep adding ice to create consistency 
    desired.  Often we end up using more than one tray of ice.  Enjoy!

    mix together and freeze in ice cube trays:
    
       1/2 bottle of Bailey's Irish cream
       equal amount of double strength black coffee
    
    in blender mix cubes from above with:
    
       1/2 bottle of Bailey's
       2 shots Kahlua
    
    makes four large slushy drinks.
    
      Annie

    Since I used to do this for a living (seems a lifetime ago!), the
    only real mixer to use is Daily's.  Usually found with other mixers
    in the soft drink section.  THis is the stuff that bars use and
    contains a mixture of citrus juices and something else that gives
    the typical "head" on daquiri's, slings, etc.  One of my favorite
    summer recipes:
    
    Frozen Marguerita's
    
    3 parts tequila
    1 part triple sec
    1 part Rose's lime juice (not Realime or Limeade)
    2 parts Daily's
    
    I mix this in an old Ball jar that has marks on the side, so nothing
    to measure, and keep in the freezer.  Then, whenever the mood strikes,
    fill a blender can two-thirds of the way full with ice, then shake
    the mix and pour over the ice until it comes halfway up the ice,
    then blend.  Should come out nice and thick.  You can also use
    raspberry liqueur in place of the triple sec and toss in some frozen
    berries for raspberry marguerita's. Or pineapples, strawberries,
    peaches - anything will work, as long as you use the basics - Rose's
    and Daily's!
    
    Terry 

     Re: .4     
     
     I have seen rose peppercorns at several 'gourmet' cooking shops.
     I can't recall the brand name, but the spices are sold in tubular
     plastic containers (1" diam, 8" long) with screw-on caps and a
     gold label.  The line includes several varieties of peppercorns
     (rose, green, white, Tellicherry, Madagascar, etc.) as well as
     dried shallots, orange peel, Tahitian vanilla beans....
     
     I know that Feen's Country Living in Leominster carries this line
     of spices, but I don't know whether they stock the rose
     peppercorns.  I have seen them frequently, so if you keep looking
     I'm sure they'll turn up.
     
     I will post another reply when I check the brand name.

    
    
    My FAVORITE is frozen strawberry coladas.  The first one I ever
    had was on the Nova Scotia Prince and I've been hooked ever since.
    
    Easy:
    
    Just mix Bacardi strawberry daiquiry mix and pina colada mix and
    there it is...(or however you like to make each and then throw them
    together!)
              
    
    
    Diane
    

     The rose peppercorns are sold under the brand name 'Worlds Greatest
     Spices'.  On each container the place of origin of the spice is
     described as well as its distinguishing characteristics.  The rose
     peppercorns (Pepper Rose') are reputedly from the Chateau Region
     of France.  Their taste is fairly mild and slightly sweet.  I like
     this pepper on broiled fish.
     
     I saw them last night at the cooking shop in the Auburn Mall
     ($4.95) and a check on mine revealed that I bought them at Spags
     of all places ($1.49).
     
     re: .11
     
     I've given up worrying if things are toxic or otherwise bad for me,
     as it seems everything worth eating is.  In fact, according to the
     Ames Test, black pepper is a carcinogen (along with herbal teas,
     broad beans, horseradish and alfalfa sprouts!)
     
     BAH
     

    After much searching for a marguarita made at home that tasted like
    (some of) what you get at bars, 1109.9 was it!  You are correct,
    Daily's has that something extra that gives it a zing, though we
    had to do much calling around before we found it.
    
    I don't like them frozen, so I just used this recipe and 'Brauned'
    it with a little ice.  Suggestions for the salt on the rim:
    
    DON'T use table salt, period.  Some bars actually do, gross.
    DON'T waste your money on the special marguarita salt they sell
    at the liquor store.
    DO buy Kosher salt, a dollar for a big box.  
    
    Rinse your glass in COLD water as hot or warm water makes the salt
    melt.

    Sharon
    
        
    

    I live in Worcester, we found it in the liquor store on Goldstar
    Boulevard, I forget the name of the place.
    
    We started searching for it in Nashua, my SO lives there, but gave
    up after trying the NH State Liquor Store.  I will keep an eye out
    for it next time I go up there...
    
    Sharon
    

    Try party supply places or carry-outs - I've had better luck at
    places like that rather than the liquor stores.  Maybe a restaurant
    supply store.  Or, if you're on a first-name basis at the local
    tavern, they may just sell you a gallon, which may last you all
    summer!  Carry-outs usually have quarts.  I'm in Ohio, so that's
    all I can help!  Some larger groceries carry it; Kroger or Cub.
    Daily's is worthe the search though, don't bother with Holland House.
    
    TW 

    From a friend of a friend.  We call these BLOOMER DROPPERS because
    ...  
    
    Please note:  Do not attempt to drive after imbibing, just relax!
    
    1 can conc. lemon juice
    1 can gin
    3 fresh peaches, skinned and pitted
    12 ice cubes
    
    Put everything in the blender till smooth.
    Pour into a tall, chilled glass, garnish with mint and enjoy.
    
    Nancy
    

    In a blender put:
    
    2 huge scoops vanilla ice cream
    1 shot southern comfort
    1 shot kahlua
    
    In a magazine this was called a mudslide
    
    enjoy!
    

    In a clean empty glass jar, put in:
    
    1 small jar honey
    1 can lemonaide (small, undiluted)
    1 pint either gin or vodka
    
    To use, fill glass full of ice, pour mixture filling 1/2 glass and
    fill the rest of the glass with 7 up.  Mixture will keep up to two
    weeks refridgerated.
    

Sounds wonderful. Might be fun to try with frozen rasberries or frozen
    blueberries.
    

    Ok, here they are.  Actually, there are 15 recipes in my book, and
    I probably won't have the patience to type them all in.  The book
    is called "ROCK HARD, supernutrition for bodybuilders" by Robert
    Kennedy (NOT related to JFK, from what I know).  It's printed by
    Warner Books (37-044) and is in paperback.  This book has a lot
    of good info on nutrition including general info, diet info for
    both gaining and losing weight, and specific bodybuilding info.
    
    Anyhow, here's some of the protein shake recipes.  Some of them
    are high in calories and fat (look at the icecream ones!) and
    some are not (yogurt and skim milk).  Take your pick.
    
    Directions for blending for all of these are something like 
    Mix well and chill, or Mix and drimk, or Blend and serve.
    
    #1					#2
    1 pint cold whole milk		1 pint whole milk
    2 scoops natural ice cream		2 scoops natural ice cream
    1/2 cup evaporated milk		1 whole banana

    #13					#14
    1 pint skim milk			1/2 cup 2% milk
    1/2 cup milk protein powder		1/2 cup coconut milk
    1/2 cup low-fat yogurt		1/2 cup pineapple chunks
    1/2 cup sliced bananas and		4 Tbsp. milk-and-egg protein
    	strawberries				powder
    
    #5					#11
    1 pint whole milk			1 pint skim milk
    1 raw egg				1 cup low-fat yogurt
    1/2 banana				1/2 cup blueberries
    1 scoop natural ice cream		4 Tbsp. milk-and-egg protein
    1 Tbsp. peanut butter			powder
    1 teaspoon wheat germ oil
    
    #12					#15
    1 pint whole raw milk		1 cup 2% milk
    1/2 cup powdered egg whites		1/2 cup applesauce
    1/2 cup sliced kiwi			1/4 teaspoon cinnamon
    Shaved ice				4 Tbsp. milk-and-egg protein
    						powder
    					Shaved ice
    
    You get the idea.  Basically, about a pint of milk or other liquid,
    some fruit, 1/4 cup protein powder and either blend and chill or
    blend and pour over shaved ice.  If you want to make it thick, use
    icecream or (my variation, for dieting) dump about 4-6 icecubes
    in the blender, add milk powder, add fruit, add any flavorings you
    want and blend on high.  Serve immediately.
    
    --Louise

    I just tried this one over the weekend and really liked it. It
    came from the Southern Living magazine.
    
    2 cups unpeeled peaches
    1/2 cup light run or tequilla (optional)
    1/4 cup frozen pineapple juice concentrate, thawed
    4 maraschino cherries
    1 tablespoon maraschino cherry juice
    ice
    
    Combine first five ingredients in a blender. Process until smooth.
    Gradually add enough ice cubes to measure 5 cups in the blender.
    Process until smooth and thick, serve immediately.
    
    

    Frozen Mudslides are good enough but next time you whip up a batch
    throw some fresh strawberry's in with it.  It is GRRRRRREAT!
    
    Linda