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Cheryl’s Recipe Corner!

Cheeseburger Wellington

Description

Don’t feel like messing with Beef Wellington?  How about a Cheeseburger Wellington?!

Ingredients

6 ounces frozen puff pastry

1 slice bacon, cut in half

8 ounces ground beef

salt and freshly ground black pepper to taste

cayenne pepper to taste

1/2 ounce sharp Cheddar cheese

1 large egg

Directions

Place bacon in a large cold skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Drain bacon fat and wipe the pan, but do not clean completely. Shape ground beef into a patty that is about 1 inch thick by 4 1/4 inches in diameter. Season well with salt, pepper, and cayenne. Sear seasoned burger on high in the skillet for 2 minutes per side. Move the burger to a plate and transfer into a refrigerator to cool. Remove a sheet of puff pastry from the freezer (I used 1/2 package of Dufour Puff Pastry). Roll the pastry to 1/8 inch thick. Cut out a 5 1/4 to 5 1/2 inch round circle of dough for the bottom. Cut out a 7 1/4 to 7 1/2-inch round circle of dough for the top. Place the dough on a sheet pan, and put in the freezer until firm. Cut a small hole into the middle of the top piece (to function as a vent), and lightly score the surface of the pastry with the tip of a knife, but do not cut all the way through. Place the top piece in the fridge to keep cold. Take the bottom pastry on the pan from the freezer and top with burger, bacon, and cheese. Beat egg with 1 teaspoon water in a small bowl and brush the edges with the egg wash. Place the top pastry piece over the fillings. As dough warms and softens, press the top edges into the bottom piece edges and seal tightly. The bottom edge of dough can be rolled up and over top of the pastry to finish the seal. Place in the fridge until well chilled, about 20 minutes. Preheat the oven to 450 degrees F (230 degrees C). Crimp the edge of the pastry with a fork, and egg wash the top surface. Bake in the preheated oven until nicely browned, 20 to 22 minutes. Transfer to a cooling rack and allow to sit for about 5 minutes before serving.

Cheryl’s Mixed Drink Corner

Hot Buttered Rum

Description

I’m a huge fan of hot buttered rum… and this one sounds yummy!  And it will be an easy way to mix one up!  🙂

Ingredients

2 ounces gold rum

1 tablespoon hot buttered rum batter*

Boiling water, to top

Garnish: nutmeg, freshly grated

Garnish: cinnamon stick

Directions

Add the rum and batter into a mug. Fill with boiling water and stir. Garnish with freshly grated nutmeg and a cinnamon stick. Hot buttered rum batter: In a large mixing bowl, add 1 pound softened butter, 1 pound brown sugar, 1 pound white sugar, 1 tablespoon ground cinnamon and 1 teaspoon each ground clove and ground nutmeg. Stir to combine, then add 1 quart of lightly softened vanilla ice cream and stir again. Transfer to a container with a lid, seal and store in the freezer.

Russ’s Drink Corner

Puncher’s Chance Bourbon

Description

Puncher’s Chance Kentucky straight bourbon inspired by two great American traditions: whiskey and fighting for what we believe in. This bourbon is made with heart and honor for those who know how far they’ve come. For those who started early. Stayed late. Day after day. Year after year, For those who have the courage and strength to do what others won’t.

Details

Mashbill: 75% corn, 13% rye, 12% malted barley

Proof: 115.2 (57.6% ABV)

Region: Kentucky, Oregon(?)

Color: Deep caramel

Nose: Caramel, oak, vanilla, baking spice, nuts and a touch biscuity

Taste: Oak, caramel, baking spice, vanilla, nuts, biscuity, slight dried dark fruit, pralines

Finish: Medium oak, baking spice, fruit, dried fruit, nuts

Price: $50 (750ml)

Rating: 89

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Segment 4 (New Subscribers, New Supporters & Live Participants)

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