DARK AND STORMY
Steps:
- Fill a highball glass or large wine goblet with ice cubes. Add the lime juice and the golden rum. Top off with the ginger beer and stir lightly. Float a layer of the dark rum on top by pouring it over the back of a wide, flat spoon. (Don't worry if it doesn't float; it tastes great either way.) Garnish with the lime wheel. Drink.
DARK AND STORMY
In 2004, William L. Hamilton waxed poetic about the Dark and Stormy, describing it both as "a drink traditionally associated with sailing and the manly habit of appearing to keep one's balance while determinedly losing it" and as "a spicy and spritzed two-legged, walk-the-decks kind of drink with a lime wedge perched at the top like a pirate's parrot." This version, adapted from Red Sky, a restaurant on Mount Desert Island in Maine, uses a combination of Gosling's Black Seal rum and AJ Stephans ginger beer. Simple to prepare - no shaking or stirring involved - mix one up and enjoy it on a sweltering summer night. And don't forget the lime wedge.
Provided by William L. Hamilton
Categories for one, cocktails
Number Of Ingredients 3
Steps:
- Fill a Collins glass with ice. Pour rum over ice, then ginger beer. Garnish with lime.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 6 grams
TOM'S CLASSIC DARK AND STORMY
Steps:
- Fill a Collins glass with ice. Pour in the rum, lime juice and simple syrup. Top off with the ginger beer and garnish with a lime wedge.
- Combine the sugar and 1 cup water in a small saucepan and bring to a boil. When the sugar is completely dissolved, remove from the heat and cool to room temperature. Refrigerate, covered, for up to 1 week.
DORIE'S DARK AND STORMY COOKIES
Top of the food chain chocolate cookies - not for sissies. Reserved exclusively for those at the top of my chocolate loving circle. Found in the Tribune's Food & Drink Weekly. Oh so delicious. Note: Cook time is for each tray of a dozen cookies.Dough can be made ahead and frozen. Frozen dough doesn't need to be defrosted before baking; just slice logs and bake 1 minute longer. Packed airtight, cookies will keep at room temperature up to 3 days or frozen up to a month.
Provided by Busters friend
Categories Dessert
Time 39m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Sift the flour, cocoa and baking soda together in small bowl; set aside. Beat the butter until smooth in bowl of an electric mixer at medium speed. Add the sugars, vanilla and salt; beat 2 minutes. Reduce speed to low; add the flour mixture, mixing until incorporated but still crumbly, and being careful not to overwork the dough. Stir in the chocolate pieces.
- Turn the dough out onto a smooth work surface; squeeze it so that it sticks together in large clumps. (If you need to, it's OK to lightly flour the work surface.) Gather the dough into a ball; divide in half. Shape each ball into a log 1 1/2 inches in diameter. Wrap logs in plastic wrap; chill at least 1 hour.
- Heat oven to 325 degrees. Line two baking sheets with parchment. Gently slice logs into 1/2-inch rounds using a serrated knife (some will crumble; simply press broken bits back onto cookie). Place 1 inch apart on the baking sheets.
- Bake, one sheet at a time, 14 minutes; cookies will not look done or be firm. Cool on pan 5 minutes; transfer to cooling rack. Cool to room temperature.
Nutrition Facts : Calories 735.6, Fat 32.5, SaturatedFat 20.3, Cholesterol 81.3, Sodium 623.8, Carbohydrate 109.4, Fiber 4.6, Sugar 64.2, Protein 7.6
GRAND MARNIER FROZEN SOUFFLES
This delicious frozen souffle is perfect for summer and will impress just about anyone. It's a great make-ahead dessert! -Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In top of a double boiler or a metal bowl over simmering water whisk egg yolks and sugar until blended. Stir in liqueur, water, orange juice and zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, about 10 minutes, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring custard occasionally. Cool to room temperature. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Gently fold into cooled custard mixture., Transfer to eight 4-oz. ramekins; smooth tops. Freeze until firm, at least 4 hours or overnight. Garnish with additional orange zest.
Nutrition Facts : Calories 258 calories, Fat 20g fat (12g saturated fat), Cholesterol 189mg cholesterol, Sodium 18mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
FROZEN CHOCOLATE "SOUFFLéS"
Just got this from Kraft, via e-mail. It sounds delicious and easy. Cook time is minimum freeze time.
Provided by WI Cheesehead
Categories Frozen Desserts
Time 5h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- POUR milk into medium bowl, add dry pudding mix, and beat with wire whisk 2 minutes.
- Gently stir in whipped topping.
- SPOON 2 tablespoons of the chopped cookies into each of eight 8- to 9-oz. paper drinking cups.
- Cover evenly with half of the pudding mixture.
- Repeat layers. Cover with foil.
- FREEZE 5 hours or until firm. Remove from freezer about 15 minutes before serving and let stand at room temperature to soften slightly.
- Peel away paper to unmold onto dessert plates. Top each with a cherry.
- Store leftovers in freezer.
Nutrition Facts : Calories 163.8, Fat 3.2, SaturatedFat 2.5, Cholesterol 2.2, Sodium 671.5, Carbohydrate 28.3, Fiber 1.5, Sugar 6.5, Protein 5.3
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