Blushing Harlot Recipes

BLUSHING BETTY

Steps:

• Slice the rhubarb thickly.
• Place the rhubarb into a large saucepan, together with the sugar and water.
• Cook over medium heat until the rhubarb has softened but still retains some of its shape. Stir frequently to make sure the rhubarb is not sticking to the pan, and to gently break up the rhubarb.
• The rhubarb mixture should be relatively thin (i.e. not a thick mixture). If not, add a splash or two of water so that the rhubarb filling is more on the wet side than dry.
• Taste the rhubarb to see if you need to add more sugar.
• Pour the rhubarb into a baking dish. I generally use one which measures 23 cm/9 inches in diameter or which has a 1 litre (4 cup) capacity.
• Preheat the oven to 180°C/360°F (without fan).
• Beat the butter and sugar together until pale and fluffy.
• Add the vanilla extract.
• Beat in one egg at a time, followed by a tablespoon of the flour to prevent the batter from curdling.
• Add the remaining flour and baking powder, as well as the milk.
• Beat everything together until you have a thick and smooth batter.
• Dollop the batter on top of the rhubarb in the baking dish.
• Use a spatula or palette knife to evenly spread the batter. Don't worry about stretching the batter to completely cover the rhubarb - the batter will spread as it bakes in the oven.
• Sprinkle the batter generously with demerera sugar and flaked almonds.
• Bake the pudding on the middle shelf of the oven for 30-40 minutes, or until the pudding is lightly golden and set in the centre.
• Check the pudding at about 25 minutes to make sure it is not browning too quickly. If necessary, loosely cover it with a piece of foil.
• Serve warm with vanilla ice-cream or custard.

BLUSHING PENNE PASTA

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, in a large nonstick skillet, heat butter over medium heat; saute onion until lightly browned, 8-10 minutes. Add herbs and salt; cook and stir 1 minute. Add 1 cup cream, wine and tomato paste; cook and stir until blended., Mix flour and remaining cream until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in 1/4 cup cheese. Stir into pasta. Serve with remaining cheese.

BLUSHING ANGEL HAIR PASTA

Steps:

• In a large skillet, warm the olive oil and garlic over medium heat. Add a pinch of salt and 2 tablespoons water. Simmer until the water cooks out and the garlic becomes tender, about 2 minutes. Stir in the tomato paste with 2 more tablespoons water and cook to "fry" the paste for a minute in the oil, stirring. Add the cherry tomatoes and cook over medium heat until they soften, 1 to 2 minutes. Add the cream. Season with salt to taste. Keep warm.
• In a large pot, bring 4 quarts water to a rolling boil. Add a generous handful of salt. Bring the water back up to a boil. Add the pasta and cook, stirring with a slotted spoon to make sure it does not clump or stick to the bottom, until al dente, 3 to 4 minutes. Reserve 1/2 cup pasta cooking liquid and drain the pasta in a large colander.
• Add the hot pasta right from the colander to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest for 2 minutes. If too thin, gently warm and reduce over low heat for 1 to 2 additional minutes. If it becomes too thick, simply thin it out with some of the reserved pasta cooking liquid. Serve topped with the cheese.

BLUSHING PENNE PASTA

Steps:

• Cook penne as per package directions.
• In large skillet over medium heat, cook onions in butter for 8-10 minute
• Add thyme, basil, salt and cook 1 minute longer.
• Add 1/2 C cream, broth and tomato paste.
• Cook and stir until well blended.
• Combine flour and remaining 1/4 C cream until smooth.
• Gradually stir into onion mixture.
• Bring to boil, cook and stir continuously for 2 minutes to thicken.
• Stir in the Parmesan cheese.
• Toss with noodles and additional Parmesan.

BLUSHING MIMOSAS

Steps:

• Combine the raspberries, sugar and 3/4 cup water in a small saucepan. Bring to a boil. Reduce the heat and simmer, uncovered, until the raspberries begin to fall apart and the sugar dissolves, about 5 minutes. Strain the liquid through a wire-mesh strainer into a glass measuring cup, pressing the solids to release the juices. Discard the solids and let the simple syrup cool completely.
• To serve, pour 2 tablespoons simple syrup in the bottom of each of 8 champagne flutes. Top with 1/3 cup grapefruit juice and about 1/3 cup sparkling rose. Top each with about 1 tablespoon vodka and garnish with raspberries and grapefruit slices.

BLUSHING HARLOT

Steps:

• Shake together vodka, rum, triple sec, Midori, cranberry juice, and ice in cocktail shaker.
• Pour into serving glass.
• Top off with Sprite soda and stir gently.
• Serve.