Liz and Alissa Make Stuff

Hey! it's still summer and it's still hot and we're still making cold food! Mostly ice cream but there's also a boozy frozen Arnold Palmer and kick ass cocktail. Our kids are back at school (some of them at least), we review bad romantic comedies on netflix, talk about Trader Joe's so much that you'd think we were sponsored by them (we're not) and we experiment with different ways to channel our inner Ben and Jerry.

The Bloody Sloshed

750 mL (one bottle) light red wine

½ cup tart 100% cherry juice

½ cup sugar

¼ cup luxardo cherries

1 tbsp luxardo cherry juice

Pour wine into a shallow baking dish and put in freezer until almost solid. It will not freeze entirely because of the alcohol.

While wine is freezing, put cherry juice and sugar in a small sauce pan over medium heat. Stir until the sugar is dissolved. Allow to cool.

Scrape frozen wine into a blender. Add ½ cup of the cooled cherry syrup, the luxardo cherries, the luxardo cherry juice and 1 cup of ice. Purée until smooth (you can add the cherries halfway through blending if you prefer them to be a little chunkier). Put in freezer for at least a half an hour, until slush thickens.

Coconut ice cream: https://chocolatecoveredkatie.com/2017/05/15/coconut-ice-cream-recipe/

Strawberry Rhubarb Ice Cream: https://www.lacrema.com/strawberry-rhubarb-ice-cream/

Ice Cream in a Bag: https://www.google.com/amp/s/www.delish.com/cooking/recipe-ideas/recipes/amp54721/ice-cream-in-a-bag-recipe/

Frozen Arnold Palmer

Fill one ice cube tray with iced tea.

Fill second ice cube tray with lemonade.

Freeze completely.

When ice cubes are frozen, put all the lemonade ones in a blender and grind up to desired fineness. Rinse blender and then do the same with the iced tea. Layer the lemonade and iced tea ice flakes in a clear glass to make stripes. Add a glug of vodka if you feel like it.

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/

I know, I know, what could possibly be more thrilling than cold soup? How about: SELENA GOMEZ and THE DUMPIEST CAMEO THE WORLD HAS EVER SEEN. You don't want to miss this episode. We made gazpacho x 2, vichyssoise, beet buttermilk soup and more milk punch! Now with 100% more goat and 100% less cow! 

The Goat-Mopolitan (aka Tequila Goat-rise)

Chartreuse and Tequila Milk Punch

Pineapple Gomme

Golden Beet and Buttermilk Soup

Gazpacho recipe from Vegetable Love by Barbara Kafka

White Gazpacho

Anthony Bourdain's Vichyssoise

And now, the moment you've been waiting for:

Selena Gomez Visits a Park and Reads to a Little Girl

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/

Imagine us, two ladies, lounging by a pool, eating yogurt, loving life, loving yogurt yet being so SO salty. Bring on the spinach. Bring on the cucumbers. GIVE ME ALL OF THE CHICKEN THIGHS. This is not the Yoplait commercial that you're used to. We've made yogurt and we've salted it up and it is good. Also discussed: Religion Shark Tank, Old Sturbridge Village, boyfriend potatoes, slam dunks vs. grand slams. EVERYTHING YOU LOVE.

If you couldn't tell, we are super out of practice and we 100% forgot to come up with a cocktail name! Oops. At least it's not actually a cocktail, just a delicious, non-alcoholic drink. So doogh it up and and enjoy: https://www.cookwithmanali.com/dough-afghan-yogurt-drink/

To make yogurt:

Labneh: https://food52.com/blog/4547-homemade-labneh

Labneh with Garlic and Herbs: https://www.maureenabood.com/your-go-to-summer-dip-labneh-with-garlic-and-herbs/

Straining yogurt: https://www.maureenabood.com/homemade-yogurt-straining-for-laban-labne-and-labne-preserved-in-oil/

Whey Flatbread: https://culturecheesemag.com/recipes/whey-flatbreads

Savory Oatmeal: https://cooking.nytimes.com/recipes/1017989-savory-oatmeal-with-greens-and-yogurt

Sheet Pan Chicken Dinner: https://cooking.nytimes.com/recipes/1017359-sheet-pan-chicken-with-potatoes-arugula-and-garlic-yogurt

Claud's Pickles recipe

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/

Happy 4th of July, Americans! And happy July 4th, rest of the world! Whether you're celebrating or not, it's always a good day for potato salad, cole slaw, pasta salad and hamburgers. So join us for a summertime picnic, complete with punch for all ages and alllllll of our many opinions on picnic foods.

Picnic Punch (You in the Face)

1 small watermelon cut into small chunks 1 English cucumber 3 1/2 cups water 1 cup sugar 1 small bunch fresh mint  1 cup lemon juice Vodka

Juice the watermelon and cucumber separately in a juicer or blend in a blender and strain out the pulp. Keep separate. 

Combine water, sugar and mint in a sauce pan and heat over medium heat until sugar is dissolved. Let sit until cool. Remove mint.

Combine watermelon juice in a pitcher with sugar water and lemon juice. Chill along with cucumber juice in fridge until cold.

To serve, pour watermelon mixture in a glass over ice (add vodka for grown ups!) then add about an ounce of cucumber juice, pouring slowly so the cucumber juice floats on top.

Liz Harvatine's Strongly Held Pasta Salad Opinions

Cook one lb short cut pasta (preferably something curly with a lot of ridges. I like to use multicolor pasta) in very salty water until al dente, about a minute shy of the recommended cooking time on the package. As soon as it's cooked, strain it and run cold water over until it's cool.

Chop up your veggies, meat and cheese into bite sized pieces and put them in a very large bowl. The key to this recipe is to add A LOT of stuff. There should be more stuff than pasta. This is what I like to use:

• One persian cucumber
• One bell pepper
• One can of black olives
• A lot of tomatoes, preferably grape or cherry halved but a couple big tomatoes diced is good too
• 4 scallions
• One 8 oz salami, like the kind you would serve with cheese
• Cheese! Prob 8 oz - a pound. Little balls of fresh mozzarella or big balls cut up, feta is good, mild cheddar cubed. Whatever you like!
• Handful of flat leaf parsley, finely chopped

You can't go wrong with more veggies so add as much as you want!

Add the pasta and mix in a couple spoonfuls of mayonnaise, some kosher salt and black pepper. Start with just a little salt and add more if you need it. As for the mayo, you don't need much. You want everything to be coated but not dripping. Start with two spoonfuls, mix it well and taste it. Add more if you think it needs it. You can also add a splash of cider vinegar or red wine vinegar but really mayo is all you need.

I will serve it without chilling if it's dinner time but I have never given a second thought to eating it cold right out of the fridge. It's really good that way! I hate leftovers but I will eat this for breakfast.

Liz's Favorite Cole Slaw

Well Done Burgers that aren't Terrible

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/

Join us and our fabulous guest Becca as we wing our way to France for a fanciful buttercream filled adventure. Except we didn't use buttercream, we used fish. Yes, you heard that right, we thought it would be a good idea to fill cookies with fish. Maybe we were successful?! (Shrugging lady emoji) We also get the nasty details from Liz's camping trip and hear about how Alissa spread the joy of Claud's pickles to the fathers of Sierra Madre.

The French Salmon-y Salmon

Unlike our cookies, this drink only has the color of salmon, not the actual flavor.

For 2 cocktails

Combine 1 oz gin, 1 oz Elderflower liqueur, 1 oz grapefruit juice and .5 oz lemon juice in a cocktail shaker with ice. Shake for 15 seconds and strain into a glass. Top with prosecco.

Becca's book: Les Petits Macarons by Kathryn Gordon and Anne E McBride 

Liz and Alissa's macaron were made based on these two recipes:

Savory Macarons

Macaron Basics

Strawberry Lemon Marmalade

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 summer vacation and that means we are going to do our best to keep the off-week bonus episodes coming but we can't guarantee there won't children screaming in the background. Today we are together making macarons for our next episode that will be blissfully child freeeeeeee!!!!!!

We've acquired some of that sweet millennial heat from our guest, Julia Williams, to pamper (?) ourselves with homemade scrubs and lip balms. I know what you're thinking, have they not learned their lesson after the make-up and the face masks?  What can we say, we just love putting food on our faces! Also, what else are we going to do with this 5x lifetime supply of beeswax pellets?

Julia can be found on Instagram @alchemytea

And on the web at: www.juliaelenawilliams.com

As well as at: www.etsy.com/shop/alchemytea

The Lip Bomb.Com

Berry Ginger Gin Cocktail

(We doubled the ginger in the simple syrup and 1.5x the syrup in each cocktail)

Facial Scrubs

Tomato Face Scrub

Coffee Face Scrub

Julia's book was "Homemade Beauty". It's easily google-able and also not great.

Julia's Scrub recipe:

½ cup coarse sea salt

3 tsp virgin coconut oil

3 tsp virgin olive oil

Juice from ½ lemon

• Mix salt and oil until thoroughly blended, then mix in the lemon juice

Lip Balms

Burt's Bees Imitation Lip Balm

Julia's Balm recipe:

2tbs beeswax

1tsp coconut oil

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/

Mini episode! The masses have spoken so we're back with another mini episode. This is a little bit of a Night of a Thousand Dips post mortem and we break down the Liz and Alissa patented method for dipification, discuss how to dedipify something and explore the life cycle of a dip. Liz also mentions quite a few of her in-laws, for some reason. 

We've been podcasting for one year so we decided to make one thousand dips and talk about them in front of a live audience to celebrate! Ok, we didn't actually make 1000 dips, we're being hyperbolic, give us a break already. It did feel like a thousand and, dare I say, taste like a thousand? Let us regale you with our tales of dipification, gallons of milk punch, romance novels and Mark Ruffalo? It's all here for you!

The Drinks!

I Dip, You Dip, Milk Dip Milk Punch

We used this recipe but substituted light rum for the batavia arrack: https://www.splendidtable.org/recipes/black-tea-port-milk-punch

Big Dipper Sangria

Combine two bottles of rose with sliced strawberries, thinly sliced oranges, raspberries, and about a half cup of rhubarb simple syrup (or any other simple syrup of your choice). Let it sit overnight in the fridge before drinking for maximum flavor.

The Dips!

Liz Dips

• Houston's Spinach Artichoke Dip
• Damn Good Queso, Tomatillo Salsa and Habanero Salsa from the book Queso! by Lisa Fain

• Pasta Salad Dip
  • Cut into a small dice and combine 1 small cucumber, one green bell pepper, one seeded tomato, 1/2 lb salami, 1/4 lb feta cheese, 4 scallions, one can black olives, drained. Add a handful of chopped flat leaf parsley, 2 tbsp mayonnaise, 1 tbsp olive oil, salt and pepper to taste.

• Chex Mix Dip
  • Combine 16 Oz sour cream, 2 tsp Lawrys seasoned salt, ½ tsp garlic powder, 1 tsp dried onion, 1 tbsp Worcestershire sauce. Chill and serve with pretzel sticks.

• Horseradish Buttermilk Dip 

• Thanksgiving Dip
  • No exact measurements here, just use your Thanksgiving leftovers! Finely chop turkey and mix with gravy. Mix chopped scallions, flat leaf parsley and some softened butter into mashed potatoes. Spread a layer of stuffing into the bottom of a shallow baking dish. On top of the stuffing spread the turkey and gravy mixture. Dot bits of cranberry sauce all over the turkey layer. Spread the mashed potato mixture on top of the cranberry sauce. Sprinkle some shredded cheddar on top of the mashed potatoes and bake in a 350* oven for 30 minutes.

• Jalepeno Artichoke Dip

• Crack Buffalo Chicken
  • In the Instant Pot, combine 1.5 - 2 lb chicken thighs, 1 packet Ranch dressing powder, 1 8 oz brick of cream cheese, ½ cup water. Cook on manual for 15 minutes. Allow pressure to release naturally. Shred chicken in pot or remove and shred in a mixer then return to pot. Add 3 chopped scallions and ½ cup Frank's Hot Sauce (more or less to taste). Mix thoroughly. Spread mixture in a pie plate or baking dish and top with bleu cheese crumbles. Serve warm with carrots and celery sticks.

• Ina's Herb Dip

• Cuban Sandwich Dip

• Rueben Sandwich Dip
  • Combine 1 cup mayonnaise, 1/2 cup ketchup, 2 tablespoons relish, 16 oz drained rinsed squeezed kraut, 1 lb corned beef diced small, 16 oz shredded swiss. Bake at 350* for 30 minutes.
• Santino Fontina

• Deviled Egg Dip

• Pico de Gallo

Alissa Dips

• What's Greek for 7 Layer?
  • On a platter, layer hummus, tzatziki, chopped tomatoes, chopped cucumber, sliced kalamata olives, feta cheese crumbles and pine nuts. Serve with pita chips.

• Loaded Baked Potato Dip
  • Combine 1 generous cup of sour cream, half a cup of chopped fresh chives, a tablespoon or so of minced shallot and ¼ cup of grated sharp cheddar cheese in a bowl. Refrigerate for a few hours or overnight to let the flavors meld. When you are ready to serve, top with more grated sharp cheddar, a handful of chopped chives and four or five slices of crispy bacon that you've crumbled into bits. Serve with sturdy potato chips for dipping.

• 7 Layer Dip On
  • On a platter, layer refried beans, sour cream seasoned with taco seasoning, guacamole, salsa, sliced black olives, chopped scallions and shredded cheddar cheese.

• Jalapeno Ranch - I made the Pioneer Woman's ranch dressing recipe with minimal buttermilk for a thicker texture. Then I blended it in the food processor with about 3 tablespoons of pickled jalapenos.

• White Bean Dip 

• Black Bean Dip

• Dill Dip in a Bread Bowl 

• Curry Pea Dip 

• Pimento Cheese 

• Olive tapenade 
• Hummus

• Tzatziki

• Mexican Street Corn - Heat up a bag of Trader Joe's frozen charred corn in the microwave. When it is hot, drain any water. Stir in a half cup of mayo, a tablespoon of chili powder, a pinch of cayenne, a large bunch of cilantro that you've finely chopped, and about ¾ cup of crumbled cotija cheese. Salt and pepper (and cayenne pepper!) to taste. When you serve, add additional cotija crumbles on top. Serve with tortilla chips.

• Muhammara 

• Chimichurri Dip - Make a recipe like this for chimichurri and combine with 3 Tbs of cream cheese and 3 tbs of sour cream

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/

Surprise! It's a mini episode! We are busy making dip, dip and more dip for our live show, May 19 but we thought we'd take a break and give a few updates, visit Chex mix corner, and learn what incredible trick Alissa has devised for remembering dip recipes. 

If you can't be at our live show, please join us in a virtual dip party! Make dip, buy dip, order dip at a restaurant, just EAT DIP Saturday night and share a photo on your social media platform of choice. Use the hashtag #NightOfAThousandDips and tag @lizandalissa to be sure we see it!

And if you're reading this in the future? Be kind to yourself, make some dip for dinner tonight. You're worth it.