St. Blog's Cookbook  

A virtual cookbook, of recipes gathered in, around, and by, the bloggers of St. Blog's Parish.
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All proceeds benefit the St. Blog's Fund for the Relief of Kairos Guy's incessant need for booze. (But there are no proceeds, so relax.)

Christmas flip

2 tbs Christmas batter butter
3 tbs egg substitute
2 oz white rum
6 oz ale or beer, room temperature

Put a small (and easy to clean) pot on stove over medium high heat. Mix batter, egg substitute, and rum in a small bowl. Add ale.

When a water droplet dances on the bottom of the pot, pour in mixture all at once. Let sit for 15 to 20 seconds, then pour into warmed mug. (Bits of curdled egg custard floating on top are part of the charm.)

  posted by Tom @ 3:04 PM

Saturday, December 25, 2010  

Hot Buttered Christmas

2 tbs Christmas butter batter
1 oz white rum
1 oz white whiskey
6 oz hot water

Let batter come to room temperature. Blend with rum and whiskey in warmed mug. Add hot water, mix, and serve.

  posted by Tom @ 3:03 PM

Christmas Butter Batter

1 stick of unsalted butter
1/2 cup brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg

Clarify the butter (e.g., melt in the microwave, pour into a narrow storage container, let sit undisturbed for 15 minutes, then cover and refrigerate; after it resolidifies, get rid of separated milk solids and water foam).

Soften butter, then cream with sugar and spices. Makes enough batter for 4-6 hot drinks.

  posted by Tom @ 2:57 PM

Easter sunrise beets

2-3 beets
1 tbs orange juice
1 tbs agave nectar
salt and pepper

Peel beets and slice very thin. Combine them and rest of ingredients in an oven roasting bag. Immerse bag in water to force air out; seal bag with twist-tie.

Fill a small cooler with boiling water. Add sealed bag (keeping top above water level so water doesn't seep in) and close cooler.

Cook at about 185 F for about 30 minutes. If the water cools down much below 180 (this may happen right away as the beets come up to temperature) try scooping out 2 cups and topping off with boiling water as needed.

Poor man's immersion cooker idea taken from Beets with orange juice and agave nectar recipe taken from

NOTE: Don't use Ziploc bags for high-temperature cooking!

  posted by Tom @ 11:26 AM

Saturday, April 03, 2010  

Twelfth Night Nog

3/4 oz. light rum
3/4 oz. creme de cacao
3/4 oz. heavy cream

Shake with shaved ice. Strain into a cordial glass. Garnish with a scrape of fresh ground nutmeg.

  posted by Tom @ 6:25 PM

Sunday, January 08, 2006  

Honeysuckle Rose of Lima Beans

1 lb. dried navy beans
1/4 lb. salt pork, diced
1 small onion, minced
2 1/2 cups water
4 tbs. honey
1 tbs. dry mustard
1/2 tsp. salt

Wash and pick through beans. Soak overnight, rinse, cover with water in a pot, bring to a boil, then simmer for 30-40 minutes; beans should be softened but still firm.

Drain beans, place in crock pot. Mix in other ingredients. Cook on low for 8 hours.

  posted by Tom @ 5:52 AM

Tuesday, August 23, 2005  

Sorry, posted to the wrong blog.

  posted by Leigh Ellwood @ 7:25 PM

Thursday, April 21, 2005  

Spiritual Depth Charge

1 oz. Benedictine, in shot glass
12 oz. Bavarian lager, in beer mug

Drop shot glass into beer mug. Drain mug.

  posted by Tom @ 5:56 AM

Wednesday, April 20, 2005  

Duc in Altum

1/2 oz. Grenadine
1/2 oz. Blue Curacao
1/2 oz. heavy cream
1/2 oz. vodka

Combine all ingredients in a shaker with crushed ice, shake and strain into cocktail glasses. Serve with shaved chocolate garnish, if desired.

This drink looks and tastes like black raspberry ice cream.

  posted by Tom @ 8:13 AM

Monday, April 04, 2005  

Vivat Papa!

Grenadine; red represents the martyrs' witness to the Gospel.
Blue Curacao; blue is the color of Our Lady.
Heavy cream, the papal white of purity.
Polish vodka, representing clarity of vision.

Layer ingredients in the order listed in a pousse cafe glass or tall vodka shot glass. Offer your toast, then drink all at once.

  posted by Tom @ 8:10 AM

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