Marshmallow Vodka

Cooking With Sin 2014 Calendar – February

Posted on: January 29th, 2014 by Carla Johnson 2 Comments

Each month in 2014, I am sharing a calendar page that includes a CWS recipe. Here is February’s!

Click to open up the large version of the calendar page, then right click and save or copy it for yourself. Print it off for your fridge, share it with a friend, post it at your office … etc.

I just ask, if you use it in a document, please use the entire image, so Cooking With Sin gets the credit. Thank you. It is yours to enjoy!

Carla Johnson Cooking With Sin Calendar 2014

CWS Calendar 2014-02 February

Check out the story from the original classic recipe “She’s a Trooper” Cherries Jubilee.

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin

Happy Easter Egg Nests!

Posted on: March 31st, 2013 by Carla Johnson No Comments

Carla Johnson Cooking With Sin

My inner child took over last night and I made a batch of Easter nests with eggs. The recipe is an old classic and a goody.

Easter Egg Nests

Makes 12

1 cup chocolate chips
1 cup butterscotch chips
1 cup peanut butter
2 cups chow mein noodles
a splash of marshmallow vodka – optional for the “big kids” :)
Bag of chocolate mini eggs
 

1. Melt the chips and pb in the microwave on medium power for 1 minute. Stir and nuke for another minute.

2. Remove from the microwave and stir until all ingredients are blended. Add the vodka and stir well. Toss in the noodles and stir until all the noodles are coated.

3. Spray 12 muffin tins with oil. Scoop the noodles into the muffin tins, making them bowl shaped to hold the eggs.

4. Place the eggs in each nest while the chocolate is still soft. Store in fridge until they are firm.

Carla Johnson Cooking With Sin

Wishing You and Yours A Beautiful Easter Day

Full of Hope and a Little Too Much Chocolate!

Carla Johnson Cooking With Sin

Flaming Cherries Jubilee

Posted on: February 14th, 2013 by Carla Johnson No Comments

“Love must be as much a light as it is a flame.” H. D. Thoreau

Cooking With Sin Carla Johnson

This past Saturday I shared Flaming Cherries Jubilee, a simplified version of  “She’s a Trooper” Cherries Jubilee on the Cooking Stage at The Total Woman Show in Kitchener. On the Friday evening before I was practising my flambé skills – fortunately nothing was singed! – when I realized I was running low on Kirsch. I made a point of heading out early Saturday morning to buy another bottle only to learn the entire city of Cambridge was sold out!

Cooking With Sin Carla Johnson

I needed something with an alcohol content of 40% so it could ignite and one of the liquor store managers talked me into using marshmallow vodka. I had never bought or tasted it before, but I decided to take his word for it. I’m so glad I did!

When I arrived at the show I was so happy to find out my friend Jay Chagnon was hosting my segment. I was also relieved to have my friend Chef D of Chef D TV working nearby to help re-jig that cooking surface for me. Jay and I ended up inviting Chef D to join us on stage and we had a fantastic time. Much hilarity ensued and I just hope the audience had as much fun as we did.

Cooking With Sin Carla Johnson

Me and Chef D on The Total Woman Stage - Photo Credit K. Stenhouse

Deciding to add the marshmallow vodka at the last minute was certainly a risk, especially with a live audience there to taste it, but it was a wonderful surprise! In fact, it was so good that two of the volunteers who were helping afterward cleaned up the pan with their bare fingers! Yup, “finger licking good!” :lol:

If you saw us on stage, you know we joked about measuring the booze with a “wrist feel” where you pour until your wrist feels lighter, but for this post I’ll give you some more specific amounts. Feel free to add as much as you want. That’s all part of the fun and it’s especially timely for a Valentine’s Day dinner.

Flaming Cherries Jubilee

 
Serves 6
 
1 can cherry pie filling
2 ounces Cointreau
2 ounces marshmallow vodka
2 ounces Kirsch
vanilla ice cream
 

1. Pour the can of cherry pie filling into a large pan. Heat on high until bubbling.

2. Move the cherries to the side of the pan then pour the alcohol onto the scrapped side of the pan. This ensures the alcohol comes in contact with the pan directly and heats up quickly. Using a lighter with a long nozzle, ignite the alcohol.

3. Let the flames burn down then mix it into the pie filling. You can also douse the flames with the pan lid if you wish.

4. Pour the warm cherries and sauce over individual dishes of vanilla ice cream and serve.

*Tip* You will want to make this in the evening when it is dark to appreciate the glow of the flames.

I especially like this recipe because it is very simple, very showy and the cherries remain a nice red colour.

Cooking With Sin Carla Johnson

Photo credit www.RovingEye.ca

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Carla Johnson Cooking With Sin