Category Archives: Summer

Whiskey Sour Slushy

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INGREDIENTS
1 cup = 2,4 dl

For the Slushy Base:
1 1/4 cup lemon juice from 8 to 10 lemons
1 1/2 cups filtered or bottled water
1 cup corn syrup
7 tablespoons bourbon or rye, plus more for serving
1 tablespoon grated lemon zest from 1 to 2 lemons
3/4 teaspoon kosher salt
For the Red Wine Syrup:
1 1/2 cups red wine (see note)
3/4 cup sugar

DIRECTIONS
1.
For the Slushy Base: In a large bowl whisk together lemon juice, water, corn syrup, whiskey, lemon zest, and salt until very well combined. Transfer to freezer and chill until very cold, about 1 1/2 hours.

2.
Transfer chilled base into ice cream maker and churn until base looks like a soft sorbet without visible liquid pooling at the top. A spoon pressed against the base should leave a clear indentation once removed. Transfer churned base to an airtight container and chill in freezer until ready to serve.

3.
For the Red Wine Syrup: In a small saucepan, whisk together wine and sugar over high heat. Once all sugar is dissolved, let wine boil until it reduces in volume by half, bubbles begin to stack on each other, and the syrup reads 222°F on a candy thermometer. Transfer to a small container and chill in refrigerator until ready to serve.

4.
To Assemble: Spoon 1 to 2 tablespoons of wine syrup in the bottom of each bowl or cup. Scoop about 1/2 cup slushie base into a small work bowl, then stir in additional whiskey to each person’s taste. Slushy base will remain semi-solid even with a generous amount of added alcohol. Serve with a spoon or a thick straw.

Dirty Mojito Slushie

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WHAT YOU WILL NEED

1 cup = 2,4 dl

1 cup fresh squeezed lime juice
1 cup water
1/2 cup regular sugar, or light brown sugar
1/2 cup dark rum
a small handful of fresh mint leaves
3/4 tsp powdered gelatin (optional)
Order Ingredients

INSTRUCTIONS

Put the mint leaves at the bottom of a bowl. Add the water and crush the mint well to release the flavor. Add the sugar and stir or whisk until it is dissolved. Make sure it gets completely dissolved. Strain to remove the mint.
Add the lime juice and rum and stir well. Refrigerate for 30 minutes.
Dissolve the gelatin in 1 tablespoon of water and let sit for a few minutes.
Whisk the gelatin into the lime juice and rum until it is completely incorporated.
Pour into the bowl of your ice cream maker and process as if you were making ice cream or sorbet. It will take about 20 minutes for the mix to get to a soft slushy stage.
Scoop into chilled glasses and garnish with fresh mint and limes.

The gelatin is optional, It is added to try and get a slightly firmer consistency to the slushie because the presence of rum in the mixture means that it won’t freeze as easily as regular sorbet or ice cream. Feel free to use it or not.

Meatballs to simmering before frying

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Ingredients

800 g mince
1 yellow onions or white onion
3 yolks
2 dl Butter (50/50)
1 dl breadcrumbs
6 msk japansk soja
Pepper and salt to taste
2 msk kalvfond
1 potato

WHAT TO DO
1. Mix all the next of gräddmjölken and the breadcrumbs in a bowl and let it swell up to 30 minutes. Save some of gräddmjölken to any dilution later.

2. Grate onion (Kid Friendly) or:
2:1 chop one onion very finely and fry over medium heat in a frying pan. It is preferable not to color but only soften and become translucent. Spread the onions on a plate to cool it faster.
2:2 chop half the onion and fry it, and the other half of the onion is fried not (crude but finely chopped). Thus, there are three variants, riven, fried or fried and raw…just choose what you think is tastes the best.

3. Press / or mashing the potatoes with a fork.

4. Mix all ingredients well. Do you use the machine so be sure not to mix peddled as meatballs can be compact and hard (applies to virtually all ground meat). You can now dilute with gräddmjölken if the batter is perceived to “rigid”, ta lite roof.

5. Place a sauté pan or the pot of water on the stove and let it simmer (temp NGN somewhere between 82-92 gr C).

6. Roll the meatballs and place on a plate sacrificed.

7. Add the meatballs to the simmering water, simmer until clear that when they float up by themselves.

8. Place them in a colander so that they can drain.

9. Fry them in a pan of color and surface on medium heat.

10. Tastiest meatballs're either stewed macaroni or boiled potatoes with cream sauce and lingonberry jam and a little pickled cucumber.

The Japanese soy sauce is not nearly as salty as the Chinese so be sure that it is Japanese soy use otherwise it just too salty.

//ASu

Snaps Visor midsummer

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SONG 1

Mel. Hej Tomtegubbar

What if there was someone to sup
midsummer herring we eat.
What if the bottle it was all over
when there'sa herring and potäter.
If someone made the coup.
And cleaned up.
And, all Blitt drained of terror group.
Luckily we actually receive a dram to
midsummer herring we eat!

SONG 2

Mel. The cars signal Hemglass

Well bright you tar, the low-tar vi,
a strange sound remains.
It's everywhere, somebody honks and run,
what is it that we hear?
When we have the best and enjoy the most,
interferes Hemglass main party.
We do not want, some ice cream in our bowl,
we want to have alcohol!
Cheers!

SONG 3

Melody: Who can sail without wind

Who can drink without it without it herring
Who can separate slides
Who can take himself a dram to
Without being in the gas
I can drink without it herring
I can distinguish the glasses
But not take me a dram to
Without being in the gas

SONG 4

Melody: Fox surprise over

Stop for a moment with laughter and chatter
knife and fork lay on the platter
Look like this
The custom is to deal with the distillate
It takes the glass with right hand
pressure of the lips against the rand
Drinking out, Comedy sur
and waiting for the result

SONG 5

Melody: Little Cute Miss horsetail

Lilla spot in Goa supen, tions in the throat,
it's time to say goodbye,
and we have our reasons,
because you taste means well.
Lilla spot in Goa supen, tions in the throat,
and it will be right one to,
yes we drink enough until the earth stands still.