Chelsea Market
December 29, 2013
Chelsea Market
Beer Cheese – aka ‘Man Dip’
So… this recipe isn’t healthy, and it sure isn’t paleo. But it *is* tasty, and it *did* make a great ‘manly’ dip for my hubby’s UFC PPV viewing party. I’m glad I was out to dinner with my best friend who just happened to be in town – I have a feeling I would have had an aching stomach from eating too much dairy had I been there.
Beer Cheese – aka ‘Man Dip’
1/4 pound extra sharp white cheddar cheese
8 ounces cream cheese (the full fat stuff)
2 tsp. garlic powder
2 tsp. chili powder
2 tsp. onion powder
4 ounces beer (I used Sixpoint Diesel brown ale, but your favorite beer will do just fine)
Combine all ingredients in a small sauce pot over medium heat. Stir fairly continuously until the cheeses are melted; once the cheeses are melted and look like a gross gloopy mess, whisk to break up the lumps until you get a nice glossy mixture. If your cheese isn’t liquid enough, add a few more splashes of beer and whisk to combine.
Serves a bunch – makes a small bowl full
December 28, 2013
Williamsburg
December 27, 2013
The Flatiron district.
December 26, 2013
In an old house in Paris that was covered with vines,
lived twelve little girls in two straight lines
They left the house, at half past nine…
The smallest one was Madeline.
@Bemelman’s Bar
December 25, 2013
10-year Edradour on the Death Star rock(s) & Christmassy roast beast.
December 24, 2013
Lunch at Umami Burger
December 23, 2013
(most of the) Family morning snuggles.
Dairy-free Irish Cream Liqueur
This recently-unearthed gem is something my family has been making for holiday get-togethers since at least the late 70s. I remember my mother gleefully bringing this handwritten prize home from my great aunt’s house and making batches upon batches for holiday gifts.
I am happy to say that a dairy-free, updated version is tasty enough to gift as well.
Dairy-free Irish Cream Liqueur
3 large eggs
1 1/4 cup brandy
1 14 ounce can coconut milk
1/4 cup honey
1 3/4 cups almond milk
1 Tbsp. Cacao powder
1 1/2 Tbsp. Instant coffee
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract
First, make some paleo-fied sweetened condensed milk. Add the coconut milk to a small pan over medium high heat and heat to boiling. Quickly whisk in the honey and cut the heat to a simmer. Watch your milk carefully – coconut milk boils over as easily as cow milk.
Simmer 30-45 minutes, or until the liquid reduces by half. Cool completely before using.
Combine the paleo-fied sweetened condensed milk with the rest of the ingredients in a blender and blend until smooth.
Makes about 5 cups. Store in the refrigerator, tightly covered. Keeps up to 1 month. Shake before serving. Cheers!
Excellent alone, in coffee, in a milkshake, with cereal, and blended with ice.
December 22, 2013
Grand Central
Gastography 