Due to a Colorado snow storm, the Kinsley Team celebrated our 2015 Christmas Party in October 2016! We headed downtown to STIR Cooking School where we created our very own Kinsley Cocktail and designed our very own individual pizzas from a spread of different ingredients.
The Kinsley Cocktail
- Vodka or Bourbon
- Orange Juice
- Simple Syrup with your favorite spices
- Cranberry Sauce (and not the jelly out of a can, the real stuff)
Fill a cocktail shaker with ice. Add 1.5 oz of your choice of Vodka or Bourbon and 1.5 oz or orange juice. Then add in 3/4oz of simple syrup with your favorite spices – we used cinnamon and nutmeg. Add as much cranberry sauce as you like – the more you add, the sweeter it is! Then shake! Pour into a wine glass filled with ice and top with champagne. Voila! The Kinsley Cocktail.
Some of our favorite pizza concoctions:
- Madeline – Goat cheese, caramelized onions, spinach, tomato sauce, mozzarella, and ham
- Nikki – Steak, goat cheese, spinach, onions, and mushrooms
- Andrea – Pineapple and ham
- Megan – Garlic butter sauce with spinach, goat cheese, pears, and bacon
- Erin – Herbed butter sauce, pear, bacon and goat cheese
- Vanessa – Marinara sauce, extra cheese, all the pineapples (just kidding, but not) and sausage on a thin crust pie
- Stephanie – Cheese, pepperoni, Canadian bacon, goat cheese, and red peppers
- Steve – Garlic oil, caramelized onions, goat cheese, roasted garlic, and Italian sausage (bad breath afterwards!)
- Julie – Sausage, goat cheese, peppers & TONS of green chile 🙂
- Endsley – Garlic butter sauce, goat cheese, Brussels sprouts, grilled onions, and Italian sausage
This month, Dani Rickert provides our monthly must-try recipe, Lace Cookies.
With the holiday season right around the corner, the first recipe that came to mind is our favorite family cookie recipe, Lace Cookies. Whenever the first batch of these cookies comes out of the oven at my mom’s house it is always a sure sign that Christmas and all of the family gatherings are only a couple of weeks away! My mom started baking these oatmeal and chocolate cookies when we were young and they have become a tradition ever since. I hope you are able to try this recipe in your holiday baking and enjoy them as much as our family does.
- 2 sticks of butter (melted)
- 2 cups of sugar
- 2 cups of Oatmeal
- 2 eggs
- ½ tsp of baking soda
- 1 tsp of vanilla
- 4 heaping tsp of flower
- Nestles chocolate chips
- Aluminum foil
- Preheat oven to 375
Mix all ingredients together and use the melon baller to scoop a drop of batter on to an aluminum foil lined pan. Bake for 4 minutes and they should be done or almost done (do not leave the kitchen). Remove from oven and leave on foil until completely cooled and then peel cookie off. Melt nestle chocolate chips and sandwich between two cookies. ENJOY!
There is no shortage of good meals in San Francisco. As a “foodie” it is always a hard choice……do I go with an old favorite or try somewhere new? This time the decision was made based on location and how much time I had before my first meeting. With limited time I wandered into the Laurel Court at the Fairmont San Francisco and found what I believe is the best sandwich I ever tasted. For those of you that don’t have San Francisco in your upcoming travels, see below for the recipe received straight from the Chef.
Laurel Court Vietnamese Bahn Mi Sandwich from the The Fairmont San Francisco
1 ea – Baguette
1 lb – Chicken Thigh
3 fl oz – Marinade
3 oz – Pickled vegetables
1 bun. – Fresh Cilantro
3 oz – Sliced Jalapeños
4 fl oz – Garlic Aioli
2 ea – Crushed Garlic Cloves
2 tbl – Fish Sauce
2 tsp – Sugar
2 tbl – Fresh Ground Black Pepper
2 tbl – Finely Chopped Shallots or Onion
¼ cup – Vegetable or Grapeseed Oil
1 tsp – Sesame Seed Oil
Mix all marinade ingredients (except for chicken) in a plastic bag. Let all ingredients dissolve in oil, then add pieces of chicken. Allow everything to marinade for at least 1 hour.
Heat up frying pan, lay slices of chicken, one layer at a time. When one side is cooked, flip to other side to finish cooking.
Assemble Chicken in your sandwich with condiments
As my young stepson Hunter establishes himself as a new Marine officer, he is also learning his way around the kitchen. He enjoys not only the preparation, but the presentation as well. He shares pictures of his creations with us on a regular basis. I am happy to share one of our favorite recipes so please enjoy.
1 Lb. Steak (any kind, sliced thin 1-2” long pieces)
8oz fresh sugar snap peas
2 garlic cloves (minced)
¼ tsp red pepper flakes
¼ cup soy sauce
¼ cup water
1 tsp sugar
2 tsp cornstarch
1/3 cup cilantro chopped
2T dry roasted peanuts (chopped)
Heat oil in Wok or Skillet. Add peas and stir fry for 2 minutes. Remove to plate and add beef, garlic and pepper. Stir fry until meat is brown. Combine soy, water, sugar and starch in a bowl. Return peas to pan and toss with meat. Add soy mixture and stir fry until thick. Remove from heat and serve over steamed rice. Top with cilantro and peanuts.
While attending the Board retreat of the MPI New Mexico Chapter last month, I had a chance to stay at the Four Seasons Encantado Resort in Santa Fe. The Executive Chef, Andrew Cooper, is the high-energy, entertaining and creative force leading the resort’s excellent culinary team. He shared one of the recipes that we enjoyed during our stay.
2 pounds parsnips, peeled and rough chop
¼ cup vegetable oil
3 cloves garlic whole
2 cups water
1 small onion
2 bay leaves
2 teaspoons white pepper
2 cups milk
1 cup heavy cream
In a large pot heat up the oil, then add the parsnips, garlic, onions, and bay leaves. Sweat vegetables (be sure not to get any color on them). Add water and milk and simmer until all the vegetables are soft and tender. In a blender, puree the vegetables and season with salt and pepper .While blending you can add the heavy cream but that is optional. For an extra touch finish with a teaspoon of apple butter.