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Ep 4 - Liz and Alissa Make Milk Punch
Liz and Alissa Make Milk Punch - Curdles & Whey, PART 1
Join us as we delve into the fantastical alchemy that is clarified milk punch! We talk about how we discovered this gross sounding but heavenly tasting cocktail, learn about it's sometimes disgusting origins and make enough silky smooth drinks to last us through 2019 at least.
Keywords: milk, rum, simple syrup, curds, whey, Aretha Franklin, beef
Steak in a Snuggie
Thank you @houseonhillroad on Instagram for naming our beefy treats
2 tbsp olive oil, divided
2 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1/4 cup dry sherry
1/4 cup heavy cream
3/4 lb beef tenderloin, cut into 16 3" strips, about 3/4" thick
1 sheet frozen puff pastry, thawed
One egg
Preheat oven to 450*..
Put 1 tbsp oil, garlic and rosemary in a cold pan and place over medium heat. When garlic is fragrant and just turning golden, add sherry. Cook until sherry is reduced by half. Add cream, stir until sauce bubbles and starts to thicken. Season with salt and pepper to taste. Remove from heat and set aside.
Pat beef dry with paper towels. Season liberally with salt and pepper. In a separate pan, heat remaining tbsp of oil over high heat until it's almost smoking. Sear the beef on all sides. It should be browned but not cooked through. Set aside.
On a floured surface, roll out the sheet of puff pastry to a 12" x 12" square. Cut into 8 6" x 3" rectangles then cut each rectangle diagonally into 2 triangles.
Spread a small dollop of cream sauce across the base of one triangle. Lay a strip of beef on top of sauce. Roll beef up in pastry and lay on a large baking sheet. Repeat with remaining beef and space evenly on baking sheet.
Lightly beat egg with a splash of water. Brush each pastry roll with egg.
Bake until golden, about 15 minutes. Serve with horseradish cream sauce (recipe below).
Horseradish Cream Sauce
1/2 cup sour cream
2 tbsp prepared horseradish
1 tbsp minced fresh parsley
Salt and pepper to taste
Combine all ingredients.
What We Made:
- Liz made: Faith & Flower style milk punch
- Alissa made: Quicker version
Pics:
Finished milk punch
Liz's milk punch in process.
Alissa's gross curdles
Alissa's straining set up
Music:
The Show Must Be Go Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
Some product links are Amazon Affiliate links.
View all episodes
By Liz Harvatine and Alissa WrightLiz and Alissa Make Milk Punch - Curdles & Whey, PART 1
Join us as we delve into the fantastical alchemy that is clarified milk punch! We talk about how we discovered this gross sounding but heavenly tasting cocktail, learn about it's sometimes disgusting origins and make enough silky smooth drinks to last us through 2019 at least.
Keywords: milk, rum, simple syrup, curds, whey, Aretha Franklin, beef
Steak in a Snuggie
Thank you @houseonhillroad on Instagram for naming our beefy treats
2 tbsp olive oil, divided
2 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1/4 cup dry sherry
1/4 cup heavy cream
3/4 lb beef tenderloin, cut into 16 3" strips, about 3/4" thick
1 sheet frozen puff pastry, thawed
One egg
Preheat oven to 450*..
Put 1 tbsp oil, garlic and rosemary in a cold pan and place over medium heat. When garlic is fragrant and just turning golden, add sherry. Cook until sherry is reduced by half. Add cream, stir until sauce bubbles and starts to thicken. Season with salt and pepper to taste. Remove from heat and set aside.
Pat beef dry with paper towels. Season liberally with salt and pepper. In a separate pan, heat remaining tbsp of oil over high heat until it's almost smoking. Sear the beef on all sides. It should be browned but not cooked through. Set aside.
On a floured surface, roll out the sheet of puff pastry to a 12" x 12" square. Cut into 8 6" x 3" rectangles then cut each rectangle diagonally into 2 triangles.
Spread a small dollop of cream sauce across the base of one triangle. Lay a strip of beef on top of sauce. Roll beef up in pastry and lay on a large baking sheet. Repeat with remaining beef and space evenly on baking sheet.
Lightly beat egg with a splash of water. Brush each pastry roll with egg.
Bake until golden, about 15 minutes. Serve with horseradish cream sauce (recipe below).
Horseradish Cream Sauce
1/2 cup sour cream
2 tbsp prepared horseradish
1 tbsp minced fresh parsley
Salt and pepper to taste
Combine all ingredients.
What We Made:
- Liz made: Faith & Flower style milk punch
- Alissa made: Quicker version
Pics:
Finished milk punch
Liz's milk punch in process.
Alissa's gross curdles
Alissa's straining set up
Music:
The Show Must Be Go Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
Some product links are Amazon Affiliate links.