Butter Grog Recipe 465

Steps:

• Melt the butter in a medium-size saucepan. Add the cider, brown sugar, cloves, cinnamon, lemon and orange peels, orange juice, and ginger. Bring the liquid to a simmer, and then remove pan from the heat. Add the rum extract. Let the mixture steep for at least 30 minutes. Strain and reheat to serve warm.

Steps:

• NOTE:.
• We use dark rum, but you can also use brandy or white or gold rum. Grate a little fresh nutmeg on top when the pie is cooled for an especially fragrant dessert.
• Gingersnap Crust:.
• In the bowl of a food processor fitted with the blade attachment, grind the gingersnap cookies to fine crumbs. Add the sugar, salt and melted butter and pulse just to incorporate.
• Pour the crumbs into an ungreased, preferably metal 9-inch pie pan. Spread evenly over the bottom, and then create a circle about 1 inch in to separate the crumb for the sides from the crumb for the bottom. Start pressing the outer ring of crumbs evenly up the sides and into the corner (where the side meets the bottom) of the pan. Press the remaining crumbs evenly over the bottom to meet the sides; use a flat-bottomed cup to smooth out bumps. Freeze until solid, about 10 minutes. Preheat the oven to 350°F.
• Bake on the center oven rack for 12 to 14 minutes, until fragrant and darkened slightly. . If the crust slumps or cracks while baking, gently push the crumbs back into place, while hot, with a clean, folded kitchen towel. While hot from the oven, moistureproof the crust by brushing the bottom lightly with the egg white wash, if desired. Bake for an additional minute to set the egg white wash. Cool completely on a wire rack. Refrigerate the crust for 10 minutes prior to filling to set the crumbs in place to make filling easier.
• Making the Pie:.
• Position a rack in the center of the oven and preheat the oven to 325°F. Place the prepared crumb shell on rimmed baking sheet.
• In the bowl of an electric mixer fitted with the paddle attachment, blend the softened cream cheese with the sugar, salt, vanilla paste, nutmeg, allspice, cinnamon, and cloves until well mixed. Beat in the eggs one at a time, followed by the heavy cream, rum, and lemon juice. Stir until well combined.
• Carefully pour the filling into the pie shell; to avoid disturbing the crumb crust, slow the stream by pouring it over a rubber scraper and letting the filling dribble into the pan. Bake on the middle rack of the oven for 40 to 45 minutes, rotating 180 degrees when the edges start to set, about 25 minutes through baking. The pie is finished when the edges are set and the center is no longer liquid but still quite wobbly. Be careful not to overbake or the custard can separate; the filling will continue to cook and set after the pie is removed from the oven. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool.
• The pie will keep refrigerated for 2 days or at room temperature for 1 day.

Steps:

• Preheat oven to 250 degrees F.
• Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a plate.
• Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches, in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
• Toss the carrots, onions, 1 T of the salt and 2 t of the pepper into the fat in the pot and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac (stand back and ignite with a match to burn off the alcohol). Put the meat and the bacon back into the pot with any juices that have accumulated on the plate. Add the wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a boil, cover the pot with a tight-fitting lid and put it in the oven for about 1 1/4 hours, or until the meat and veggies are very tender when pierced with a fork. Remove from the oven and put on top of the stove.
• Combine 2 T of the butter and all of the flour with a fork and stir into the stew. Add the frozen onions. In a medium pan, saute the mushrooms in the remaining 2 T of butter over medium heat for 10 minutes, or until lightly browned, and then add to the stew. Bring the stew to a boil, then lower the heat and simmer uncovered for 15 mintues. Season to taste.
• Rub each slice of bread on one side with the garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
• Note: if the sauce is too thin, you can add more of the butter and flour mixture.