Liz and Alissa Make Stuff

Happy New Year! This week we went against every skeptical bone in our bodies and made vision boards with Kate Spencer, cohost of Forever35 and experienced vision boarder. Spoiler: we liked it. Will the secret work? Will Alissa actually knit something in 2019? Will Liz breathe the same air as Harry Styles? Only time will tell but we're feeling positive! We also find out what blasphemous things were added to Chex mix this holiday season, how many chickens gave their lives for Alissa's Christmas dinner and learn the answer to the question at the forefront of everyone's minds: what gift did Claud make for Liz???

 

The Vision Blurred

To make spiced lemon simple syrup:In a small sauce pan, combine 1/2 cup sugar, 1/2 cup water, 1 star anise, 5 whole cloves and the zest from one lemon (cut off in strips). Heat over medium heat until the sugar dissolves. Remove from heat and allow to cool. Strain into a separate container and discard solids.

  To make one cocktail: In a shaker with ice, combine 1.5 oz gin, 1 tbsp simple syrup, 2 oz fresh squeezed blood orange juice. Shake for 15 seconds. Pour into a wine glass over ice. Top with club soda. Garnish with a slice of blood orange.   Our Vision Boards! Alissa's   Kate's   Liz's     If you want to learn more about The Secret, don't read it, it's bananas. Instead, listen to this episode of Worst Bestsellers!   Listen to Kate's podcast, Forever35 at https://forever35podcast.com and read her book, The Dead Moms Club!  

Hey! Give us a call and tell us something awesome! (818) 697-6249 or 818 NY Sob Gy :)

Theme song:

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/

 

Is the best way to celebrate the holiday season having a party and stuffing your friends full of hors d'oeuvres? Yes, yes, a thousand times, yes! That's what we did and we are feeling festive AF. Join us on an epic journey through the wonderful world of appetizers. PLUS: the epic return of CHEX MIX CORNER.

Drinks

The Cooking Bubbie

The Brown One

Apps

Fried, Stuffed Olives

Kale and Prosciutto Bruschetta

Ina's Herb Dip

Salt and Vinegar Potatoes

Roasted Vegetable Antipasto

Chex Mix Cheese Ball

8 tbs salted butter (completely softened)

10 oz very sharp shredded cheddar

12 oz cream cheese (completely softened)

1 bunch finely chopped scallions

¼ tsp cayenne

The juice of 1 lemon

3 tbs Worcestershire sauce

1.5 tsp seasoning salt

1 tsp garlic powder

½ tsp onion powder

Chex mix to cover (double the juice, obv)

Combine all ingredients in a stand mixer with paddle attachment and mix until smooth. Scrape contents onto wax paper or Saran Wrap and form into a ball. Refrigerate till firm, a few hours at least. Before serving, roll cheese ball in lightly crushed Chex mix, pressing in to coat. Serve with pretzel chips or sticks.

 

The Kelly Family's Rumaki Recipe:

Ingredients:

• 2 Cans of water chestnuts, cut in half
• 1 lb bacon
• 1/2 Cup of Chili Sauce
• 1/2 Cup of Mayonnaise
• 1 Cup of Brown Sugar

Directions:

• Preheat oven to 350.
• Wrap water chestnuts in bacon and secure each with a toothpick.
• Bake in a dish for 45 minutes.
• Drain off grease.
• In a small bowl, combine chili sauce, mayo, brown sugar.
• Pour mixture over water chestnuts.
• Bake for 20 minutes longer at 350.

Wasabi deviled eggs with jalapeños

12 hard boiled eggs

¼ cup wasabi mayonnaise

¼ cup regular mayonnaise

4 scallions finely chopped

1 tbsp toasted sesame oil

1 tbsp rice vinegar

1 jalepeno thinly sliced

Cut eggs in half lengthwise. Remove yolks and put them in a bowl. Reserve whites on a platter. Combine the yolks with mayonnaises, scallions, sesame oil and vinegar. Mash with a fork or use a hand mixer to whip yolks. Taste the yolks and season with salt if necessary (I usually find the mayonnaise makes the yolks salty enough). Fill the egg white halves with the yolk filling either with two spoons or a piping bag. Garnish each egg half with a slice of jalepeno.

 

Hey! Give us a call and tell us something awesome! (818) 697-6249 or 818 NY Sob Gy :)

Theme song:

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/

It's the Festival of Lights and we have had our very own oil related miracle. We made our very own Hanukkah feast, complete with brisket, two types of latkes, applesauce and jelly donuts. We are stuffed but basking in the glow of the menorah. Be sure to listen to the end of the episode, we have a very exciting something that we want to try and it involves YOU!

 

The Gimel and Tonic

This is more of a technique than a recipe. This drink is a very lime heavy gin and tonic, previously called the Gim and Tonic, for its similarity to a gimlet.

 

Fill a large glass with ice. Pour 2 oz gin over the ice then add the juice of 1-2 limes, depending on personal taste and the size of your limes. Top with a splash of tonic water.

The Recipes

Sufganiyot (jelly doughnuts)

Brisket

Applesauce

Latkes

 

Hey! Give us a call and tell us something awesome! (818) 697-6249 or 818 NY Sob Gy :)

Theme song:

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/

Pie, glorious pie! Is it the least exciting part of the most exciting meal of the year? Yes! But is it still delicious and worth talking about? You tell us! JK, anything worth making is worth talking about, amiright?! If you say no then this is not the podcast for you. In this episode we talk about the six (6!) pies we made a week before the most pie heavy holiday America has to offer. We also fill in the gap between Liz's pysanky phase and her crocheted mitten phase and learn about Alissa's first job and the smells associated with it!

The Cranberry Grown-Up Drink

Cranberry Rosemary Simple Syrup

In a saucepan, combine ½ cup water, ½ cup sugar, ¼ cup fresh cranberries, 2 sprigs of fresh rosemary. Heat over medium heat until sugar has dissolved and cranberries have burst. Allow to cool.

To make one drink:

In a shaker combine 2 oz gin, juice from half a lime, ½ oz cranberry rosemary simple syrup, 6 fresh cranberries, cut in half, small sprig of rosemary. Shake well. Strain and pour over ice and top with Key Lime LaCroix.

 

Grapefruit Custard Pie

Butterscotch Pie

Shoofly Pie

Salty Pluff Mud Pie

Pineapple Coconut Macadamia Pie

 

Hey! Give us a call and tell us something awesome! (818) 697-6249 or 818 NY Sob Gy :)

Theme song:

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/

 

 

Our annual quilt guild retreat is approaching so we teamed up to make secret gifts for our Fabric Fairies (think Secret Santa but for quilt dorks). With Liz's help, Alissa faced her fear of sewing bags and they came out awesome. We also have a rundown of Halloween costumes, Harvaween costumes and how at peace we are now that October is over!

 

The Bitter Fairy

In a glass combine, over ice, 1 1/2 oz reposed tequila, 1 oz sweet vermouth, 3/4 oz Campari and 1/2 oz fresh orange juice. Stir. Top with grapefruit LaCroix and garnish with a strip of orange zest.

 

Hey! Give us a call and tell us something awesome! (818) 697-6249 or 818 NY Sob Gy :)

Theme song:

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/

Roll out the barrel cause we're having a barrel of cabbage. Also sausage, spaetzle, pretzels, sauerkraut and cheese sauce. It's an extremely delicious barrel. We are still obsessed with cucumber snack, thanks for asking and we even found a way to fit it into our German feast.

The Salty Brat

Salt the rim of a pint glass. Fill the glass 2/3rds of the way with German lager and the rest of the way with grapefruit soda (we used San Pellegrino). Add a squeeze of lime and 5 dashes of grapefruit bitters.

 

Soft Pretzels

Sauerkraut

Braised Red Cabbage

Herb Spaetzle

Beer and Cheese Dip

 

Pickle Pebbles!

Continental Sausage

 

Hey! Give us a call and tell us something awesome! (818) 697-6249 or 818 NY Sob Gy :)

Theme song:

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/

 

 

 

We're having flashbacks to the Night of a Thousand Dips because we made condiments! Are they dips? Are they sauces? Are they everything that our hearts desire? How about all of the above. Join us on this magical journey of making mustard, ketchup, mayonnaise and ranch. Find out what Liz made with 3 pounds of bananas, hear what Alissa has been experimenting with in the Duggarverse and so much more!

Hot Sauced

Make honey syrup: combine 3 TBSP honey and 3 TSP water in a glass measuring cup and microwave 30 seconds or more, until honey has dissolved into water.

In a shaker, combine 1 tsp honey syrup, 6 dashes Cholula hot sauce, 2 oz white tequila, 1 oz of lime juice and a pinch of cayenne pepper. Shake for 15 seconds.

Serve over ice in a glass rimmed with smoked salt.

Makes one cocktail.

 

From This Episode

Alton Brown mustard water recipe

Spicy Mustard

Mustard Tips

Tomato Soup-y Ketchup

BEST Ketchup

Banana Ketchup recipe from the book Make the Bread, Buy the Butter

Mayonnaise

Ranch

 

Hey! Give us a call and tell us something awesome! (818) 697-6249 or 818 NY Sob Gy :)

Theme song:

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/

 

You asked and we delivered. We've made a veritable feast, fit to feed a family of 21. There were so many cans involved, our recycling bins are overflowing. And we're joined by very special guest (sorry, not Jana) Liz's sister Lauren!

The Side Hug

In a glass, muddle 6 luxardo or similar cherries, 1/2 tsp syrup from cherry jar (or more or less to taste), 2 oz bourbon or vodka, juice from one wedge of lemon, 1/8 tsp vanilla, 2 dashes angostura bitters. Strain into a different glass over ice. Top with club soda.

Tatertot Casserole

Chicken 'N a Biscuit

Chicken Etti

 

Hey! Give us a call and tell us something awesome! (818) 697-6249 or 818 NY Sob Gy :)

Theme song:

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/

In Southern California, we cling to what meager scraps of Autumnal changes mother nature deigns to kick in our direction so we have no choice but to manufacture that crisp fall feeling that you know we love. Knitting, pumpkin, cider, we are making it happen, because science won't do it for us. PLUS! We got a phone number! Give us a call and leave us a voicemail! 

The Amazing Cider, Man

In a shaker, combine:

• 2 shots apple cider
• 1 shot spiced rum
• 1/2 shot Apple brandy
• 3 dashes angostura bitters

  Shake for 15 seconds. Pour over ice. Top with sparkling cider.     Alissa Pumpkin Garlic Sage Soup 1 package of maple bacon, cooked, crumbled, fat reserved. 1 onion, diced 10-15 cloves of garlic (half chopped, half grated or pressed) 2 generous springs of rosemary 1 bunch of sage leaves, 5 leaves chopped the rest left whole 3 cans of pumpkin 48 Oz chicken stock Pinch Cayenne pepper 1 tsp Paprika 1 tsp Dried (rubbed) sage) 3/4 cup heavy cream Roasted salted pepitas to garnish. Cook up the entire package of bacon. Reserve bacon to garnish and save bacon grease. Put a few tablespoons of bacon fat in a large soup pot. Sauté the diced onion, chopped garlic, chopped sage and toss in the rosemary sprigs whole. Cook with a generous pinch of salt till the onions are soft and you can really smell the herbs. Add the chicken stock and pumpkin. Whisk till it's smooth and incorporated. Add salt and pepper and the cayenne, rubbed sage and paprika. Add the pressed/grated garlic. Bring to a simmer and let the flavors marry, this will take about 20-30 minutes. Keep tasting and adjusting seasoning. Remove the rosemary. Working in batches, purée the hot soup in a blender. Only fill the blender half full and vent the top/cover with a kitchen towel to prevent the steam from building up. Once everything is puréed, return it to the pot (that you should rinse first!). Heat the puréed soup on medium low heat. Add the heavy cream and cook till heated through. Meanwhile, fry the whole sage leaves in the oil of your choice till they are crisp. Serve the soup garnished with the fried sage, the reserved bacon (crumbled) and roasted, salted pepitas.     Liz's Scarf Pattern   Pumpkin Syrup   Apple Cider Donuts   Pumpkin Muffins   Peanut Butter Pumpkin Fudge  

Theme song:

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/

 

Even if you've never ordered a pupu platter in your life, if you live in the US you've surely snickered at it's amazing name. This episode we made more pseudo chinese food than your pupu can platter with SHOCKING results. Well, we're shocked at least. 

The SummerRoll Spritz

  Makes two cocktails.   In a shaker, combine:

• Half a lime
• Handful of cilantro
• Three shots gin
• One shot ginger cilantro simple syrup(recipe follows)
• ice

Shake for 15 seconds then pour over ice. Top with coconut LaCroix.

Ginger Cilantro Simple Syrup

Dissolve two cups of sugar in two cups of water in a medium pot over medium heat. Add about a cup or two of peeled, chunks of fresh ginger and a bunch of cilantro, including stems. Allow it to simmer for about 15 minutes, then let it steep off the heat for several hours. Then pour it into a food processor and grind everything up, let it steep for another hour and then strain the solids out.

  Recipes  

• Spring Rolls
• Scallion Pancakes
• Egg Rolls
• Chinese Ribs
• Fried Wonton recipe from Madame Wong's Long-Life Chinese Cookbook

 

Theme song:

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/