In Celebration of Dad, let’s have a Woodford Walnut Pie…..

Well, I’m trudging along this very non-fairy tale life and zero hour #1 (of 2) occurs next Monday. Here’s hoping my noodle is full of everything it needs to know!

I feel terrible that I am diligently studying for three exams and missing out on Father’s Day. A while back, I was handed a lot of lemons and thanks to the extremely generous support of my dad (and mum!), I am able to (hopefully) make lemonade. If all goes well, we can all have a sip by this time next year (perhaps with a shot of gin in it too!).

Although gin is the Jolly family liquor of choice, Mr. Jolly certainly loves a potable bourbon too. Thus, one of his favorite desserts is Bourbon Pecan Pie. And since I would not be able to see him on Father’s Day, I decided to make and ship a delectable twist on one of his favorites = The Woodford Reserve Walnut Pie. For those of you bourbon experts, I apologize for belittling your knowledge, but Woodford Reserve is a “preferred” bourbon and a bottle will always reside in my bar---usually catering to a certain Webb.

And just in case any of you have a dad, grand-dad, brother, uncle, etc. who enjoys bourbon also……I thought I would share my recipe……

Woodford Reserve Walnut Pie
I made this with a Whole Wheat Honey Cinnamon Crust which consists of any ol’ whole wheat crust recipe with 2 tsp of honey and 1 tsp of cinnamon added to the mix. But after you prepare the crust, here’s what you do to create the yummy guts:
3 eggs, beaten
1/2 cup brown sugar
3/4 cup light corn syrup
1/3 cup light butter (I used Smart Balance Light Butter)
2 tablespoons Woodford Reserve Bourbon
1/2 teaspoon salt
1 cup Walnuts, chopped
Whisk together the eggs, sugar, corn syrups, butter, bourbon and salt. Place the walnuts in the bottom of the pie plate. Pour the filling over the walnuts.
Bake at 375°F until set, about 35-40 minutes.

Summer Thaim.....

Oh how I have longed for these days of sweltering Ohio Valley heat. Thank you Mother Nature and please keep up the good work.

Had a fabulous time in NYC and I ate my weight in meat and alcohol. Have still been on the mend with that indulgence...however, it's back to the academic/medical grindstone. No time to indulge until the end of summer---then it's looking like Panama will be on the travel calendar before Fall term, pending any of those Latin American Political Coups or my personal favorite--Hurricane. Thanks again, Rita!

As most of you know, Thai cuisine is in my Top 3 and because it is super warm outside, I thought I would try my hand at a Cold (yet slightly spicy) Thai Noodle Salad. (note the photo above) It's full of good things (but you can make it a bit naughty, if you choose) and I've given both a vegan or a meaty version. So here's the low-down for

TJ's Cold Thai Noodle Salad--you will love it Long Thaim!

8 oz Uncooked Whole Wheat Thin Spaghetti
(Go ahead and cook it separately and drain)

Dressing:
1/2 Cup Peanut Butter (I prefer chunky b/c I am a "texture" gal)
1/3 Cup Lite Coconut Milk
1/4 Cup Low Sodium Soy Sauce
1 Teaspoon of Schiraca Vietnamese Hot Sauce (or a bit more if you prefer spicier)
1 Tablespoon Brown Sugar
1 Teaspoon Powdered Ginger (I prefer 2)
2 Tablespoons Sesame Seeds
1 Teaspoon Garlic Powder
2 Tablespoons Chopped Cilantro or 2 Teaspoons dried Cilantro
*Whisk together the wet ingredients then whisk in the dry ingredients.
*Toss about 1/4 cup of dressing with pasta, in a large bowl and set aside in the refrigerator.

Salad Ingredients:
1 Bell Pepper Diced
1 Cucumber, sliced down the middle, de-seed and slice julienne
1/2 bag of Broccoli slaw mix (or shred 1/2 head of cabbage and 1 large carrot)
1/2 bag snow peas
(Optional) 8 oz diced grilled chicken or 8 oz grilled shrimp or 8 oz diced grilled pork (or just do shrimp and pork to seriously offend your Kosher friends!)
*Add these ingredients to your Noodles and toss with the dressing.
*Chill in the fridge for about an hour.

Garnish:
1/4 Cup Chopped Fresh Peanuts
2 Tablespoons Sesame Seeds
1 Handful of Chopped Cilantro
*Add garnish right before serving