4 cups water 1/3 cup kosher salt 1/3 cup sugar 1 tablespoon soy sauce 2 tablespoons toasted black peppercorns 4 thick slices fresh ginger 2 star anise 2 bay leaves...
Makes 8 servings 4 cups unsweetened pineapple juice 2 cups orange juice Juice from 1 lemon Juice from 1 lime 2 cups sparkling water 1 cup dark rum Combine all ingredients in a large pitcher. Pour into tall glasses filled with ice and garnished with a pineapple slices and umbrellas.
After the recent category 2 hurricane passed through the heart of the Brainerd lakes resort industry, I tried to imagine what it would have been like to be vacationing on some tropical Indonesian Island a few winters ago when the ocean erupted like a volcano. I would have been lucky to survive - at least luckier than the 150,000 or so who did not. And let's just say, by some random act of meteorological forgiveness, my hotel was only partially devastated and most of the staff was still alive. What choices would I have?
Makes 6 servings 8 stalks rhubarb 8 cups water 1/3 cup sugar Fresh mint sprigs for garnish In a large saucepan combine the rhubarb and water. Bring to a boil, lower heat and simmer for 1 hour. Strain the liquid and discard the pulp. Add the sugar and stir to dissolve. Cool. Serve over ice and top with a sprig of mint.
Makes 20 squares 1 stick unsalted butter, melted 18 whole graham crackers 2 cups plus 2 tablespoons sugar 16 ounces cream cheese, room temperature 1/2 cup sour cream, room temperature 1/2 teaspoon vanilla extract Pinch of salt 2 large eggs, lightly beaten 1 1/2 pounds rhubarb stalks, 5 stalks trimmed and halved lengthwise, the rest chopped 6 ounces fresh raspberries 1 tablespoon fresh lemon juice 1 packet (1/4 ounce) unflavored powdered gelatin Preheat oven to 350 degrees.
I grew up in a family with way too much rhubarb on its hands. It grew in lush abundance on our resort and served as the western boundary of the badminton court where many an errant shuttlecock was lost over the years. That row of rhubarb joined an equally robust grapevine that angled off to form the northern boundary of the badminton court.
3 pounds chicken wings 2 teaspoons Lowry's or your favorite seasoning ½ cup butter, melted 1 tablespoon minced fresh garlic ½ cup ghost pepper jelly 1 tablespoon honey 1 tablespoon water Sprinkle of red pepper flakes Preheat oven to 375. Spray a large baking sheet (with sides) with cooking spray. Spread the wings out in the prepared pan and sprinkle with seasoning. Mix the fresh garlic into the melted butter and brush liberally over the wings. Bake on the center rack of the oven for 20 minutes.
1 cup seeded and finely chopped ghost peppers (scotch bonnet, habanero or—if you're a scaredy-cat, jalapeno, will do) 6 cups cider vinegar 6 cups sugar 6 ounces liquid pectin Combine chilies with vinegar in a large saucepan. Bring to a boil over medium high heat, then reduce to medium and simmer for 5 minutes. Remove from heat and strain, setting chilies aside and returning vinegar to the pan. Add sugar and pectin.
That's a good question. I guess he was a pretty bad egg back in the early 19th century when he allegedly lived in room 22 of the Palmer House on Sauk Centre's historic Main Street. Raymond made his living selling women to gentlemen of the streets. He treated the girls poorly and, according to a well-tenured group of paranormal investigators, his ghost continues to be a jerk to this very day. Just ask Lucy, the ghost from across the hall in room 17.
Not long ago, my personal event planner - AKA, my wife - informed me we would be going on a "couples weekend" with some friends. "It's a haunted hotel," she said with a sparkle in her eye as she gave me that wink-wink, nudge-nudge look that said it was just the thing to spice up our lives, and the lives of all of our friends.