by Cate Bogue | May 15, 2018
OYSTERS BIENVILLE (Adapted from epicurious) This recipe is from famed Antoine’s in New Orleans. 1 bunch shallots, finely chopped 2 TBSP butter 2 TBSP flour 1/2 cup chopped mushrooms 2/3 cup chicken broth 1 egg yolk Ice cream salt 1/3 cup dry white wine Salt and...
by Cate Bogue | May 14, 2018
HALLOWEEN DARK AND STORMY (Adapted from punchdrink.com) 2 ounces rum (24 oz for my tailgate) 1 ounce lime juice (12 oz for my tailgate) 4 ounces ginger beer (dry and spicy such as Fever Tree) – 48 oz for my tailgate Lime wedge In a Collins glass, add rum and...
by Cate Bogue | May 14, 2018
HAYSTACKS Here’s another recipe that’s a blast from the past. I’ve been making this recipe since high school – there are lots of variations (chocolate only, added marshmallows, butterscotch only), but this version is my favorite. It’s...
by Cate Bogue | May 14, 2018
POPCORN BALLS (Adapted from I heart eating) I thought these sounded and looked cute for the end of October aka Halloween – – – sort of a take on Rice Krispie Treats. And I love the combination of salty and sweet! 1 (3 oz.) bag unpopped Popcorn 1/4...
by Cate Bogue | May 14, 2018
HAM AND FIG PANINI Ciabatta bread Serrano ham or prosciutto sliced thin Swiss or fontina cheese, sliced fresh figs fresh basil leaves whole grain mustard good balsamic vinegar arugula Layer the ingredients however you prefer. Spread one side of the bread with mustard...
