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mlehet's picture
mlehet's picture
mlehet

Very flavorful, but OMG what a pain to find Star Anise - in Chicago!!!! I like Bobby Flay, but he cooks some expensive stuff I'll tell ya. At the local market I still paid nearly $10 for 6 bone-in short rib slices, then the fresh juice, etc. My partner really liked it though - nice flavor, very aromatic. And now that I have a POUND of Star Anise I'll probably make it again, but not necessarily with the same cut of beef.

mlehet's picture
mlehet's picture
mlehet

Tasty, but next time I would make a ganache with the chocolate instead of just the chips, it was REALLY thick. I would also recommend slicing the berries thinner so that you have a nice layer instead of how it's shown in the picture. There were areas where the chocolate on top over powered everything else. Also, doesn't store well, so make, bake and eat all once you start cutting.

mlehet's picture
mlehet's picture
mlehet

Batch in the fridge now.

Here's how I tweaked this recipe, considering that you have to strain it anyway, I figured why not pulse the lemons whole and then strain in a tea towel. Worked well, but took time.......faster than just reaming - NO! May make the moonshine cloudy, idk. It will still taste good.

mlehet's picture
mlehet's picture
mlehet

Made this for a friend who recently had surgery so didn't get to see what it actually looked like finished, but it went together quite easily. Only tedious part was filling the pan with the rigatoni, but only took about 5 minutes. Don't pack them in there, you want them to be "open" so the sauce goes through.

Plan to make another one once I get the pan back from my friend.

mlehet's picture
mlehet

Made one for myself, is it worth the work? Not really? Is it interesting looking? Yes.

mlehet's picture
mlehet's picture
mlehet

Makes about 5 quarts and a pint, it's marinating in the fridge now but I slipped a nip and it's delish. Bet this would be good mixed with some 7up

mlehet's picture
mlehet

Mine did not appear anywhere "near this creamy" not with the amount of creamer included from the recipe. I have seen other recipes that say to use powdered creamer, I may try that because the liquid never quite mixed even with a stern shaking.

mlehet's picture
mlehet's picture
mlehet

I'm more of a crisp person than a cobbler person. Keep your crusts on your pies is what I always say.

But, THIS here cobbler....this here cobbler I will make AGAIN.

Very easy to assemble and quite delicious!

I may be a cobbler person now.

 
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