Shrimp Bisque with Bourbon

Ingredients


2 pound(s) large shrimp
2 tablespoon(s) olive oil
2 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground pepper
1/4 cup(s) bourbon
3 tablespoon(s) bourbon
3 tablespoon(s) unsalted butter
3/4 cup(s) celery, chopped
3/4 cup(s) fennel, chopped
1 large onion, chopped
3 clove(s) garlic, chopped
3 tablespoon(s) tomato paste
2 tablespoon(s) all-purpose flour
1/2 cup(s) white wine
1/2 cup(s) low-sodium chicken broth
1/2 cup(s) basmati rice
1/2 teaspoon(s) (each) dried rosemary and thyme
8 tablespoon(s) heavy cream

Directions

1.Cook the shrimp: Peel, devein, and, reserving 16 whole shrimp, coarsely chop remaining shrimp, reserving shells. Heat 1 tablespoon oil in a large Dutch oven over high heat. Season shrimp with 1/4 teaspoon each salt and pepper. Cook chopped shrimp until just opaque. Add remaining oil and shrimp shells to the pan and cook, stirring occasionally, until shells begin to brown. Add 1/4 cup bourbon and cook, stirring constantly, until reduced by half. Transfer shells and liquid to a bowl and set aside.

2.Make the soup: Add 1 tablespoon butter to the pan and melt over medium heat. Add celery and fennel and cook for 10 minutes. Add onions, garlic, and remaining salt and pepper and cook until onions are soft. Add tomato paste and cook until it begins to coat the bottom of the pan. Add 1 tablespoon butter and melt. Add flour and cook, stirring constantly, to incorporate. Add wine, 5 cups water, broth, rice, herbs, and shrimp shells and bring to a simmer. Cook until rice is tender, about 35 minutes. Run soup and shells through a food mill, discard solids, and return to pan set over low heat. Add chopped shrimp, cream, and remaining bourbon and cook until heated through. Melt remaining butter in a small skillet over high heat and sauté the reserved shrimp until cooked through, about 4 minutes. Divide soup among 8 bowls, garnish with shrimp, and serve.

For More great Recipes that compliment this soup click here.

Winter Woods Chili

Hot chili has long been a favorite of cattlemen and cowboys on cold winter nights for its satisfying bite. This recipe combines bacon and beef with navy and red beans, tomatoes, onions, and the perfect pinch of chili powder. Serve with a side of cornbread and a generous topping of shredded cheese and fresh cilantro for a delicious flavor twist your family will love.

ingredients

4 slices bacon
3 lb. beef stew meat
1 large onion, sliced 1/2-inch thick
4 cloves garlic, minced
2 28-oz. cans whole tomatoes
1 15.5-oz can navy beans, rinsed and drained
1 15.5-oz. can red beans, rinsed and drained
2 to 3 Tbsp. chili powder
2 Tbsp. red wine vinegar
Shredded cheddar cheese
Snipped fresh oregano
Cooked bacon, crumbled

directions

In 4- to 6-quart Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir until onion is tender.

Add undrained tomatoes, beans, and 1 tablespoon of the chili powder. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon. Makes 6 servings.


recipe source

BHG.com

Igloo Cake

Welcome winter with this fabulous cake by Martha Stewart. 
You will get rave reviews from adults and kids alike.

Ingredients:  Makes one 8 1/2-inch dome cake

Unsalted butter, for baking sheets
1 1/4 cups unsweetened Dutch-process cocoa powder, plus more, sifted, for baking sheets
2 1/2 cups all-purpose flour
2 1/2 cups granulated sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
2 large eggs plus 1 large egg yolk
1 1/4 cups low-fat buttermilk
1/2 cup plus 2 tablespoons vegetable oil
1 1/4 teaspoons pure vanilla extract
Vegetable oil cooking spray
1 quart good-quality chocolate ice cream
1 1/2 quarts good-quality vanilla ice cream
White-Chocolate Buttercream
4 large marshmallows, halved
White, pale-blue, and silver sanding sugar, for decorating
Marzipan Penguins
Desiccated unsweetened coconut, for decorating

Directions:

1.Preheat oven to 350. Butter two 12-by-17-inch rimmed baking sheets. Line bottoms with parchment paper; butter parchment. Dust with cocoa powder, and tap out excess; set aside.

2.Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add eggs and yolk, 1 1/4 cups warm water, the buttermilk, oil, and vanilla. Mix on low speed until smooth.

3.Divide batter between prepared sheets. Bake until a cake tester comes out clean, about 16 minutes. Let cool on wire racks 30 minutes. Turn out cakes onto racks, and let cool completely.

4.Coat an 8 1/2-inch (9-cup) ovenproof bowl with cooking spray. Line with plastic wrap, leaving a 2-inch overhang. Cut one cake layer crosswise into 4-inch-wide strips, and use to line bowl (there should be no gaps). Cut a 9-inch round from remaining cake layer; set aside.

5.One at a time, mix ice creams in the bowl of electric mixer fitted with the paddle attachment until smooth. Spread 1 cup vanilla ice cream over cake in bowl; spread 1 1/2 cups chocolate ice cream on top. Continue layering ice creams, alternating 1 1/2 cups of each flavor, stopping 1/2 inch from rim. Press cake over ice cream. Wrap in plastic; freeze overnight.

6.Turn out cake onto a 9-inch cake board. Freeze 15 minutes. Spread a thin layer of buttercream (about 1/2 cup) over cake, and freeze until firm, about 15 minutes. Transfer remaining buttercream to a pastry bag fitted with a basket-weave tip (such as Ateco #898). With smooth side of tip facing you, and starting at top of cake, pipe 1-inch rectangles all over cake (pictured below). If cake begins to soften, freeze 15 minutes.

7.Using marshmallows, make the outline of the door. Using a smaller basket-weave tip (such as Ateco #895), pipe rectangles over marshmallows. Sprinkle sanding sugar all over cake. Freeze until ready to serve, up to 1 day. Attach marzipan penguins to cake with toothpicks, and garnish with coconut "snow."

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Read more at Marthastewart.com: Igloo Cake - Martha Stewart Recipes

Blueberry SNOW!

Ingredients:
1 (10 inch) angel food cake 1 (8 ounce) package cream cheese 1 cup milk 1 (16 ounce) package frozen whipped topping, thawed 1 (21 ounce) can blueberry pie filling 1/2 cup confectioners' sugar 1/2 teaspoon vanilla extract

Directions:
Break angel food cake into small pieces, and spread into the bottom of a 9 x 13 inch baking dish.
Mix together confectioners' sugar, cream cheese, vanilla, and milk until smooth. Fold in whipped topping. Pour over cake pieces. Pour blueberries over all. Chill for 4 hours or overnight.