Tag: shot

Pumpkin White Russian

by Pam on November 4, 2013

My sister introduced me to a delicious new drink while she was visiting. It was a pumpkin flavored White Russian and it was delightful. It was quite simple to make and tasted heavenly. My sister has a sweeter tooth than I do so she used one shot of the pumpkin pie cream liqueur while I only used half a shot. I am looking forward to making these again and again – especially on Thanksgiving. Thanks for the tasty drinks Dana! Also, a HUGE thank you to my husband for taking these pictures while I made dinner. Thank you Chad!!

Fill a tall glass with ice cubes. Add 1 shot of Whipped Cream Vodka, 1 (or 1/2) a shot of Pumpkin Pie Cream Liqueur, and fill with milk, to taste. Stir well and serve. Enjoy.

Side Note: The pumpkin pie liqueur is great by itself over ice or added to coffee.

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Pumpkin White Russian

Yield: 1

Prep Time: 5 min.

Ingredients:

Glass full of ice cubes
1 shot of Whipped Cream Vodka
1 shot (or 1/2) of Pumpkin Pie Cream Liqueur
Milk, to taste

Directions:

Fill a tall glass with ice cubes. Add 1 shot of Whipped Cream Vodka, 1 (or 1/2) a shot of Pumpkin Pie Cream Liqueur, and fill with milk, to taste. Stir well and serve. Enjoy.

Side Note: The pumpkin pie liqueur is great by itself over ice or added to coffee.

Recipe and photos by For the Love of Cooking
Created by my sister Dana

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

How to Flip Food in a Pan Like a Chef

I always feel a little guilty when I post one of these
technique videos, which is kind of strange since I get just as many “wishes”
for this type of demo, as I do for straight recipes. People seem to like
them, and I’ll get lots of comments asking for more of the same, but there’s
just something about not being able to take a bite out of the final product
that leaves me slightly unsatisfied.

Of course, I could have eaten some more cheese balls at the
end, but you know what I’m saying. Anyway, lack of proper money shot
notwithstanding, I hope this “cheesy” trick helps you master this very basic
and desirable kitchen skill.

By the way, this is about much more than just looking cool.
Depending on the recipe, flipping the food around without having to use a spoon
or spatula can be a big advantage. It’s faster, more effective, and yes, it looks
super cool too. I hope you give this a try soon. Enjoy!

Veggie Shooters (Crudites with Skinny Ranch Dip)

Fresh cut vegetables served in individual shot glasses with your favorite dressing makes for an easy, healthy, elegant appetizer. No double dipping!

Think color and use your favorite vegetables; raw zucchini or celery would also be great. These are also kid friendly, my daughter loves bell peppers, carrots and cucumbers.

Of course, you can buy store bought dressing to save time, but whipping up a batch of your own is easy. You can make the dip and cut the vegetables ahead of time, then assemble when you are ready to serve it. If you are serving vegans or dairy free diets, swap the ranch dip for hummus!

If you’re heading to a Holiday party and are worried about over-eating, bring these veggie shooters and skip the chips!

Veggie Shooters (Crudites with Skinny Ranch Dip)
gordon-ramsay-recipe.com
Servings: 11 • Size: 1/4 cup dip with vegetables • Old Points: 2 pts • Points+: 2 pts
Calories: 73 • Fat: 2 g • Carb: 10 g • Fiber: 1 g • Protein: 4 g • Sugar: 4 g
Sodium: 331 mg

Ingredients:

For the skinny ranch dip:

3/4 cup fat free sour cream

3/4 cup fat free Greek yogurt

1/3 cup Hellman’s light mayonnaise

1 tsp garlic powder

1 tsp onion powder

1 tbsp chopped fresh chives or dill

1 tbsp chopped fresh parsley

1 tsp salt

freshly ground pepper

1-2 tbsp white balsamic vinegar

1 cup 1% low fat buttermilk

For the crudites:

1 yellow bell pepper, cut into strips

1 red bell pepper, cut into strips

1 large English cucumber, cut into strips

3 medium carrots, peeled and cut into strips

11 baby arugula leaves for garnish

11 shot glasses

Directions:

To make the dip: In a small bowl combine the sour cream, yogurt, mayonnaise, garlic, powder, onion powder, parsley, chives, salt, and cracked pepper. Mix well.

Stir in the white balsamic vinegar; then buttermilk. Adjust the seasonings to taste, adjusting the vinegar as needed, the flavors will become bolder over time.

To assemble the shooters: Place 1/4 cup of dip in each glass. Place the strips of vegetables in each glass and serve cold.

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