Monday, May 16, 2011

Essence of Elivis mixed with Bakon Vodka
It’s not coincidence that Bakon Vodka is being launched in Texas in June, just in time for Father’s Day. This smooth stuff actually does taste and smell like bacon and men should love it. I tried this the very same day a woman told me she inhales bacon and would like to rub the scent on her wrists. The Bakon Mary, their version of a Bloody Mary, is something I have tried and appreciated. Drink the flavor of bacon sounds crazy, but they’re not done. Bakon can also go into cocktails featuring orange, pineapple and a little something called Swine Flu Shot.
I aim to mix up a Bakon Chocolate Martini with Bakon, chocolate liqueur and a splash of cream. This is fun stuff. Here’s one for the road:
The Elvis Presley
1 part Bakon Vodka
½ part hazelnut liqueur
½ part banana liqueur
Splash of cream
Shake with ice and serve like a martini or strained into a shot glass.

Shiitake in my desk drawer
Miso soup is breakfast-to-dinner nourishment in Japan. We Americans can keep packets of San-J Wakame with Shiitake Mushrooms and White Miso with Tofu and Scallions in our desk drawers for a little something-something that gets you going until the staff meeting. Just add hot water for an other-side-of-the-worldly taste. It’s very light at 40 or 50 calories a serving.

Everybody’s special order
When you’ve got a Boboli crust in the pantry, everybody gets a special order. Some horrible childhood memory prevents my husband from consuming onions on his pizza, but I don’t see the point of pizza without them. I just define my parameters, sprinkle onions in my space and bake for about 15 minutes.
These crusts let you work with what you have and create one-of-a-kind works of edible art. But if you want to follow a format, here’s one from the company:

Spinach & Artichoke Pizza
1 12-inch Boboli Whole Wheat Pizza Crust

1 cup part-skim Ricotta cheese

5 ounces frozen spinach, thawed, drained and chopped

4–5 artichoke hearts in water, drained and chopped

1 clove garlic, minced

1/8 teaspoon hot pepper flakes

2 tablespoons Parmesan cheese, grated
Preheat oven to 450 degrees.

 In a small mixing bowl, combine part-skim Ricotta cheese, frozen spinach, artichoke hearts, garlic, and hot pepper flakes. Place the crust on a baking sheet. Spread the cheese mixture onto the crust, leaving a ½-inch border around the pizza. Sprinkle the top with the Parmesan cheese and bake 10 – 12 minutes until bubbly and light brown on the edges. Add 1/4 pound cooked, diced chicken breast for a heartier version.

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