December 15, 2011

proof whisky, Breakfast Television recap, Vol. 64


We had a great time at Breakfast Television on Monday! Here is a list of the proof cocktail recipes and food recipes from Mildred’s Temple Kitchen. If you would like to watch it for yourself, check out these links from Monday’s show: http://video.citytv.com/video/detail/1323651438001.000000/monday-7am8am/
Like us on Facebook http://www.facebook.com/pages/Proof-Brands/181641835185326 and Twitter http://twitter.com/proofbrands to get last minute updates on tastings, parties & events.



the spiked mistletoe 1 1/2 oz proof whisky • 3 oz apple juice or cider • 2 oz cranberry juice
Fill a highball glass with ice. Add proof whisky, apple juice & cranberry juice.
Garnish with a cinnamon stick and cranberries.  This drink can also be served warm, just omit the ice and warm in the microwave in a heat-proof mug or on the stove top.



proof cocktails from Monday’s BT show – Make your own proof spiced rum 
Give it as a gift or put the ingredients into a pouch and attach it to the neck of a proof rum or whisky bottle.
1 500 ml bottle proof rum  • 1 (3-inch) piece vanilla bean  • 1 (1-inch) piece cinnamon stick  
1 point star anise  • 2 cloves  • 1 piece allspice  • 1 piece orange zest 
Add all the spices to a 500 ml bottle of proof rum or pour rum and spices into a large jar with a lid, close, and let steep 24 hours. Use in your favourite rum-based cocktails.



 

the pom-champagne punch 1/2 cup water • 1/2 cup sugar • 2 750-ml bottles chilled brut Champagne or sparkling wine • 1 1/2 cups proof rum • 1 1/4 cups pomegranate juice • 1 large lemon, thinly sliced • pomegranate seeds • fresh mint leaves • 2-3 cups ice
Bring 1/2 cup water and sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely. Combine Champagne, proof rum, and pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices & pom seeds.



spice in a pear tree 1 1/2 oz proof homemade spiced rum • 1 oz Ceres pear juice  • 3/4 oz fresh lime juice
3/4 oz simple syrup • Angostura bitters • clove nutmeg
In cocktail shaker filled with ice, add proof rum, pear juice, lime juice, and simple syrup. Shake vigorously for about 6 seconds and strain into 6 oz. cocktail glass. Top with dash bitters, a few gratings of nutmeg and a lime twist.



Do you remember lining up for brunch at Mildred Pierce? Well, we certainly do, which is why it was an honour to meet Donna Dooher on Monday. She was an absolute pleasure to work with. Not surprising that her personal motto is ‘Cook with Love and Reckless Abandon.’ 
Here are the Mildred Temple Kitchen recipes that she prepared on the show.



Whisky Egg Nog by Mildred’s Temple Kitchen 6 large eggs, separated • 3/4 cup sugar • 1 vanilla pod • 1/4 tsp freshly grated nutmeg • 2 cups 2% milk • 3 cups 35% cream • 3 oz proof whisky  • Marshmallows

METHOD: Whisk egg yolks and sugar until pale yellow ribbon forms. Heat cream, milk and vanilla pod over medium heat. Remove vanilla pod. Pour 8 ounces of warm liquid into egg yolk mixture and whisk (this is called tempering the eggs and it prevents eggs from curdling). Add egg mixture into pot with the remaining warm milk and cream. Whisk over medium heat for 4-5 minutes. Cool mixture to room temperature and refrigerate for a minimum of 3 hours. Beat egg whites into stiff peaks. Whisk egg whites into chilled egg mixture. Add proof whisky and mix. Top with marshmallows (use a handheld blow torch to toast your marshmallows) or whipped cream and a pinch of grated nutmeg. Enjoy. MAKES 12 SERVINGS


Mildred’s Cheddar Shortbreads 1 tsp cayenne pepper • 1 tsp smoked paprika • 1 tsp salt • 2 1/2 cups all purpose flour • 1/2 lb unsalted butter, softened • 1/2 lb cheddar cheese, grated

METHOD: Preheat oven to 350°F. Sift together the cayenne pepper, paprika, salt and the all purpose flour. Cream the butter in the bowl of an electric mixer until soft and light. Add the cheddar cheese and mix to combine. Add the dry ingredients gradually and continue to mix well. Roll the dough into 1” thick cylinders. Wrap in plastic wrap. Refrigerate for 1 hour until firm. Slice into disks 1/4” thick. Place on a parchment lined baking sheet. Bake for 20 to 25 minutes, or until lightly golden. MAKES 3 DOZEN

 

Wild Mushroom & Goat Cheese Tart  1 - 10” No Fail Pastry pie shell, chilled • 1 lb assorted sliced mushrooms, lightly sautéed  • 3/4 cup goat cheese, crumbled • 1 T fresh marjoram, chopped • 1 T fresh thyme, chopped • 1 1/2 cup 35% cream • 3 eggs • 1 tsp dijon mustard • 1/2 tsp salt

METHOD: Preheat the oven to 400º F. Whisk together eggs and Dijon mustard. Add the cream to the egg mixture and whisk gently (take care not to over mix as you don’t want to incorporate too much air into the eggs). Add herbs and salt to egg mixture. Pour mixture into tart shell. Add sautéed mushrooms and crumbled goat cheese to the top of the mixture distributing evenly. Bake for 10 minutes at 400º F. Reduce the oven to 350 ºF and bake for 20 minutes or until the tart is golden and the middle jiggles slightly when tapped.

 

No Fail Pastry 3 cups all purpose flour • ¼ tsp salt • ¼ lb unsalted butter, cold • ½ lb shortening, cold • ½ cup ice water           


METHOD: Sift the flour and salt into a large, stainless steel bowl. Grate in the butter and shortening using a box grater. Work the butter and shortening into the flour using your fingertips   until the mixture resembles cornmeal. Add the ice cold water, a little at a time, bringing the dough into a rough ball (you may not need all the water, use only as much as it takes to bind the dough). Divide in half and cover with plastic wrap. Refrigerate for at least 20 - 30 minutes or until needed. This pastry freezes beautifully as well. MAKES PASTRY FOR 4 x 10” PIE SHELLS

 

Pick up the perfect gift for your foodie friend or budding chef – Out to Brunch by Donna Dooher. (www.chapters.indigo.ca)

 

If you want to take a break from your hectic holiday shopping, stop into Mildred’s Temple Kitchen in Liberty Village for a delicious lunch or dinner break (www.templekitchen.com)

Mildred’s Temple Kitchen opened with a heart-felt philosophy. We’re here because we love food, people and the simple pleasures of life: our temple is the place where we practice our devotion. Here you’ll find seasonal fare, prepared with reverence for its source, and served with pleasure. Dedicated to providing Toronto with a gathering place that offers warmth, great service, and unique culinary memories. It’s a place for the times. We’re glad you discovered us. Mildred’s will be taking part in the January Winterlicious from January 29th until February 11th. Check out this link: www.toronto.ca/special_events/winterlicious/2012/index.htm





Want to customize your Mildred Temple Kitchen pastry pouches or your proof cocktail bottles? Just click and drag these files to your desktop to print out your very own customized recipe gift tags:








Make sure to visit proof Owner, Michael Riley at the Summerhill LCBO on Saturday between 11:30am - 3:30pm. He will be serving the spiked mistletoe and spice in a pear tree and giving away spice-packs to make your own spiced proof whisky and rum.


Weekend Forecast:
Saturday: Variable cloudiness and a high of 1 degree
Sunday: Variable cloudiness and a high of 4 degrees


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