Spezi For Grown Ups Recipes

SPEZI

Steps:

• Pour cola into a glass. Slowly pour in orange lemonade. Garnish with orange slice.

GROWN-UP HOMEMADE PEEPS®

Steps:

• Line the bottom and sides of a large baking pan with aluminum foil, then coat generously with cooking spray. Coat both sides of a spatula with cooking spray. Set aside.
• Pour 3/4 cup lemon juice into a large mixing bowl. Sprinkle gelatin evenly on top; do not stir. Let sit until gelatin forms, about 15 minutes.
• Meanwhile, combine 3 cups sugar and remaining 3/4 cup lemon juice in a large saucepan over medium heat. Stir until sugar has dissolved, 3 to 5 minutes. Increase heat to bring mixture to a low boil; continue to boil until temperature reaches 240 degrees F (115 degrees C) on a candy thermometer, 12 to 15 minutes. Remove from heat. (The liquid will bubble a lot, so you may need to remove the saucepan from the heat to let the bubbles settle, so you can see if the sugar has melted.)
• Slowly pour sugar mixture into the gelatin, while simultaneously mixing with an electric mixer on low. Gradually increase speed to medium-high and mix until ribbons of batter that drip from the beaters take 2 seconds to sink back into the bowl, 10 to 15 minutes. Pour marshmallow batter into the prepared pan, smoothing the surface with the sprayed spatula to flatten. Let marshmallow sit, uncovered, until completely set, 3 hours to overnight.
• Cover a surface larger than the marshmallow slab with the remaining sugar. Sprinkle some sugar on top of the marshmallow and spread it around. Carefully loosen the marshmallow from the pan and invert onto the sugar-covered surface.
• Cut marshmallows into whatever shapes you'd like. Dust all sides of marshmallow pieces with sugar as you work.

SPICED CRACKED WHEAT AND LENTILS FOR GROWN-UPS

Steps:

• Heat oil and butter in a large sauce pan. Add ginger, garlic, turmeric, paprika, coriander, cinnamon and cumin and saute for a couple of minutes. Add cracked wheat and lentils and saute for 2 to 3 minutes to coat with oil. Add water, salt and pepper. Bring to a boil and cover; cook for 20 to 30 minutes or until wheat and lentils are tender (if water is evaporating too quickly, add more). Adjust seasoning. Transfer mixture to a serving bowl and garnish with tomatoes, and jalapenos. Center some yogurt in middle of the dish and garnish with cilantro.

SPEZI FOR GROWN UPS

Steps:

• Pour triple sec or vodka and cola over ice, stir, and garnish with lemon.

LINCOLNSHIRE POACHER CHEESE SCONES - STRICTLY FOR GROWN UPS!

Steps:

• Pre-heat oven to 180°C.
• Sieve flour & baking powder and salt, then add butter and rub together.
• Then add 5oz of the grated cheese followed by the eggs.
• Continue to work the mixture together by hand.
• With the ingredients worked in, pour the mixture out of the bowl onto the worktop.
• Gradually add the milk into the mixture as it is worked together.
• Use a little flour to stop the dough sticking to the worktop.
• Gently roll out the dough to about 1" - 1 1/2" inch thick, then using a pastry cutter (2" diameter).
• Cut out, arrange on a greased baking tray.
• Brush with egg-wash, as an option the remainder of the cheese could be sprinkled on top, bake for 10-12 minutes.
• Serve hot, split and spread with butter!

MAC-N-CHEESE FOR GROWN-UPS

Steps:

• Preheat oven to 375.
• Butter 3-4 quart square baking dish.
• In 4 quart saucepan over medium heat, melt 6 tablespoons of butter.
• Stir in flour, cook, stirring, 1 minuted. Add bay leaf.
• Slowly whisk in milk until smooth.
• Simmer, whisking occasionally, 14-16 minutes.
• Discard bay leaf.
• Whisk in creme fraiche and 1 1/2 teaspoon fleur de sel; bring to simmer.
• Off heat, stir in 1 1/2 cups each mozzarella and cheedar.
• Season with Fleur de sel and white pepper.
• In large bowl, combine pasta and cheese sauce.
• Stir in 2 cups mozzarella.
• Transfer to prepared casserole dish.
• Sprinkle with remaining 1/2 cup mozzarella and cheddar, then with bread crumbs.
• Bake 30 minutes.
• Let stand 10 minutes before serving.

GROWN-UP CANDIED CARROTS

Steps:

• Bring 1/2 cup water to a boil in a saucepan. Add honey, salt, and then stir. Add carrots. Cook for several minutes, stirring occasionally, until the liquid has mostly evaporated and the carrots are tender. Turn off heat.
• Add cumin, olive oil, and lemon juice and stir. Then serve!

GROWN-UP ORANGE JUICE

Steps:

• Pour the orange juice and rum into a blender. Mix in the egg and pulse until smooth. Add the ice cubes and blend. Divide the mixture between two tall glasses and garnish each drink with orange slices and maraschino cherries.

MACARONI AND CHEESE FOR GROWN-UPS

Steps:

• Preheat the oven to 375 degrees.
• Put the water, 1/2 teaspoon of salt and oil in a large heavy saucepan over high heat to boil. Add the pasta and cook stiring occasionally until tender, about 8 minutes.
• In a small heavy saucepan melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook stirring constantly for 2 minutes.
• Slowly add the milk, whisking constantly.
• Add the remaining salt and pepper and continue whisking until the sauce is smooth and thick enough to coat the whisk; about 8 minutes.
• Remove the sauce from the heat and stir in the cheese(s). Continue stiring until smooth and melted.
• In the microwave melt the remaining butter and mix with Panko. Add the parsley. Set aside.
• Lightly butter a 1.5 quart casserole or 4- 15 oz. rammikins.
• Combine chesse sauce and macaroni in casserole mixing well.
• Top with Panko and bake in 375 degree oven for 20 minutes or until brown on top.
• Remove and enjoy.

THE GROWN-UP S'MORE

Steps:

• Pour cold water over gelatin. Set aside. Put first measurement of corn syrup in mixer bowl. Combine hot water, corn syrup, and sugar in small saucepan. Stir over medium flame until sugar dissolves, then let cook without stirring. Cook mixture until it is 230°F (use a candy thermometer). Pour into reserved corn syrup. Whip on medium-high, adding gelatin mixture bit by bit. Continue whipping for ten minutes. Add vanilla extract, mixing just to combine. Spread in lightly buttered bread pan, shallow pan, or roasting pan. Make sure height is at least 1/2 inch. Let sit 24 hours, uncovered. Cut with hot, wet cookie cutter and toss in powdered sugar to keep from sticking to each other.
• Bring water, sugar, and vanilla to boil. Remove from heat. Add gelatin to sugar mixture, stirring to dissolve. Add cocoa, stirring well to get out lumps. Press through sieve into bowl over ice. Stir frequently until room temperature.
• Whip cream to soft peak with electric mixer. Fold into cocoa mixture.
• Whip egg to soft peak with electric mixture. Fold into cocoa mixture.
• Spoon mixture into a shallow baking sheet lined with plastic and spread out to 1/2-inch thickness. Freeze for at least 6 hours. Cut with cookie cutter or knife (so that it will sit on top of the marshmallow, which will sit on top of the graham cracker).
• Combine dry ingredients well in mixer with paddle attachment. Changing attachment to bread hook, add rest of ingredients. Mix just to combine. If dough does not seem pliable, adjust water amount. Roll on lightly floured surface to 1/8 inch thick. Cut with a 4-inch diameter round cookie cutter and place on parchment lined baking sheet. When all are cut and on sheet, prick cookies all over with a fork. Bake at 325°F approximately 5 to 8 minutes until just lightly colored on the edges.
• Incorporate egg yolks, sugar, and malt powder in a bowl and mix together well with a whisk. Scald milk and take off the heat. Using a ladle, temper the egg yolk mixture by adding a small quantity of milk to the bowl and then whisking together quickly (don't allow the yolks to cook or you will get a grainy final product). Continue adding milk in this fashion until you have a creamy liquid. Add this mixture to the saucepan with the remaining milk and blend together well. Using a wooden spoon, cook the sauce over a low heat, stirring constantly and making sure that the bottom is continually scraped. Cook for about 5 minutes or until the sauce thickens (it will leave a clean line on the wooden spoon when you draw your finger across it). Pour into a bowl and place bowl over an ice bath to cool.
• Cut marshmallow with round cookie cutter one size smaller than the graham cracker. Place marshmallow on plate and torch with kitchen propane or butane torch (if not available, broil briefly under the broiler). Place marshmallow on top of graham cracker and put on plate with malt sauce. Place cocoa mousse in/on warm marshmallow and put onto the graham cracker. Top with second graham cracker and serve immediately.