Biscuit Doughnuts

January 25, 2015 Meals @ HomeRecipes  2 comments

Biscuit DoughnutsThis is a quick recipe that makes some delicious doughnuts that are a quick and easy way to make something great for breakfast. This recipe has been floating around Pinterest for a while, and with our kids asking for doughnuts for breakfast, we decided that we would give it a try! Total time for us to get 16 doughnuts was around 15 minutes, which was less time than we would have waited in line at the doughnut shop. These ended up being very popular with all of us (and they were perfect with a cup of coffee!)

Biscuit Doughnuts

1 or 2 cans of homemade biscuits (anything but the flaky layer ones) We used 2 cans because the boys LOVE doughnuts!
Vegetable Oil
Cinnamon and Sugar mix - for 16 doughnuts I used about 1 1/2 cups of sugar and 2 Tbsp of cinnamon
1 1/2 sticks melted butter (1/2 of that for 8)

We used our Dutch oven, but a deep skillet would work as well. Fill your pan up about 1/2 inch or so with oil. Heat up for a few minutes to 375º.


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Blood and Bourbon

January 19, 2015 Cocktails  2 comments

One of the best things about winter is the abundance of fantastic citrus that fills the stores.  The bright fresh fruits bring a much needed burst of sunny warmth to the chill of winter, and make for some wonderful ingredients that can be used to make delicious cocktails.  One of the most beautiful citrus is the blood orange, a sweet orange with a deep crimson color similar to blood.  The deep red juice brings an appealing visual to the cocktails and the sweet tangy juice compliments many spirits.  In this one we pair the blood orange with bourbon, bitters and rich simple syrup to create a simple clean cocktail.


The Blood and Bourbon

2 oz bourbon
1.5 oz freshly squeezed blood orange juice
1 oz rich simple syrup
2 dashes Angostura bitters

Fill a shaker half way with crushed ice.  Add ingredients and shake.  Strain thru a fine mesh strainer into a cocktail coupe or martini glass. Garnish with a blood orange slice or mint leaves.  Enjoy!

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Muddled Blackberry Gin

January 12, 2015 Cocktails  4 comments

muddledblackberryginThis recipe combines freshly muddled blackberries with gin and ginger beer to make a nice afternoon libation or a perfect compliment to a spicy meal.  The muddled blackberries give the drink a rich beautiful color that looks great in a tall glass!




Muddled BlackBerry Gin

2 oz Gin
.75 oz fresh lemon
7 blackberries
.75 simple syrup
4 oz Ginger Beer

In a highball glass, muddle the blackberries and simple syrup, fully breaking the fruit. Add in crushed ice, gin and lemon. Top with ginger beer.  Garnish with a blackberry and lemon twist.  Enjoy !


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The Effervescent Redhead

January 10, 2015 Cocktails  10 comments

We received a number of great bottles for Christmas, so of course just like our kids, we were really excited to play with our new toys.  One of the bottles we received was Ginger Liqueur, which has a nice spicy and sweet bite with a great ginger aroma that would be perfect in a nice clean martini. The combination of the bubbly Moscato D'Asti and the spicy warm ginger with just a hint of citrus is reflective of the personality of those famous gingers (aka redheads!)

The Effervescent Redhead

1.5 oz vodka
1.5 oz Ginger Liqueur
.5 oz Triple Sec
1 oz Moscato D'Asti
Lemon twist
Lime wheel

Chill a martini glass with crushed ice. Fill a shaker halfway with crushed ice.  Add the vodka, Ginger Liqueur and Triple Sec.  Shake and strain into the chilled martini glass. Pour the Moscato D'Asti on top.  Garnish with a lime wheel and a lemon twist.  Enjoy!



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January 8, 2015 CocktailsRecipes  No comments

AffogatoAffogato is an Italian way to enjoy gelato or ice cream and coffee in one place. Meaning "drowned" in Italian, affogato is traditionally a scoop of vanilla or chocolate gelato drowned in freshly brewed espresso or coffee. The combination of the sweet creamy gelato mixes with the bitterness of the coffee to create a rich and creamy beverage.



1/2 cup ice cream or gelato (we used dark chocolate gelato)
3 oz hot, freshly brewed espresso
1 oz dark rum, port, amaretto or whiskey (optional)

Place ice cream in a dessert bowl or coffee cup. Spoon espresso and rum, if desired, over to top of each. Serve immediately.

This can be done with any combination of things - such as Lemon Sorbetto topped with grappa in the summer, or peppermint ice cream topped with hot cocoa if you don't care for coffee. Make it your own!


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Bourbon Coffee

January 5, 2015 Cocktails  12 comments

Bourbon CoffeeWith the snowflakes flying, those winter evenings with friends call for some warming winter cheer. We love the classic standard of coffee and Baileys Irish Cream to beat the chill, but it is always nice to have another option to share with our friends. We recently had friends over for dinner, and with one of our friends being a big whiskey and bourbon fan, we decided to try a different take on the classic spiked coffee to make a bourbon coffee. While Irish coffee is a popular and delicious hot cocktail, bourbon coffee is less common but no less delicious once you find the right mix, as the caramel sweetness and hints of vanilla and spice in the bourbon can pair up well with coffee.

Amaretto Whipped Cream

We started out by making a bit of amaretto spiked flavored whipped cream. You could use a bit of bourbon instead, but we liked how the sweet nuttiness of the amaretto added another layer of flavor to the drink. Start by pouring a cup of chilled heavy whipping cream and a

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Church Cookbook Roulette – The Results are in!

January 4, 2015 Church Cookbook RouletteMeals @ HomeNewsRecipes  2 comments

Okay we have the results for our first edition of Chuch Cookbook Roulette! The winner is....(drumroll please!)

Cookbook B from St. John's in Palmer, KS!

Now for the next part: We randomly generated a number from the pages with recipes on them and came up with Page # 180 and asked for votes for the recipes on page 180 on our Facebook page.

Recipe A: Layered Green Salad

Recipe B: Frosted Salad

From the votes on our Facebook page, recipe B, Frosted Salad, was the winner by a landslide.  So in the upcoming days we will be making the Frosted Salad and posting our impression!

Be sure to like Gastronomblog on Facebook or subscribe by email on the top box to the right of your screen to ensure you can keep up with the results!

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Let’s Play Church Cookbook Roulette!

January 2, 2015 Meals @ HomeRecipes  2 comments


We are going to be starting a new series on the blog, Church Cookbook Roulette! We want to try to make some of the old school recipes, but we need your help! If you will help us pick which cookbook that month, and then the page number, we will have an experiment of that recipe! I foresee a lot of jell-o salads in our life! We need your help to do this, though, so please comment below!

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Peppermint Bark Oreos

January 1, 2015 Recipes  2 comments

So we seemed to have a plethora of peppermint items around the house, so I decided to combine some to make some easy dessert!
These are a quick dessert, but the kids love it, and it looks pretty as well!

Peppermint Bark Oreos

1 package peppermint Oreos (red crème filling)
1 (4 oz) pkg white chocolate bar (Baker’s Chocolate)
1 large, or 5 small candy canes

Break the candy canes into pieces, and then break apart in a sandwich bag with a rolling pin or in a food processor. Don’t turn them into powder, though.
Melt the chocolate in a double boiler on the stove, stirring often. If needed, add a drop or two of canola oil into the chocolate to help keep it smooth. One at a time, dip the Oreos into the melted chocolate, dipping half the cookie, leaving the other half bare. Place on a wax paper covered cookie sheet. Before the chocolate dries sprinkle the Oreos with the candy cane pieces.


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Bacon Jam

December 31, 2014 Recipes  No comments

BaconJam-11Every now and then you run across one of those foods that sticks in your brain because it made such an impression on you.  We recently had a meal where this was served as a spread on a charcuterie plate with slices of toasted artisan bread. Both of us raved about the spread and when our server mentioned it was a bacon jam, the reason for our attraction to this flavorful spread was obvious, bacon. The combination of salt, smoke and sweet makes just about anything better, so having a jam made out of bacon and caramelized onions is a real winner. Not long after having cooked up this batch, we had friends over to the house that got a sample and immediately asked for a batch as their Christmas gift!

Bacon Jam

3 pounds hardwood smoked bacon (We liked apple wood smoked, but hickory or maple smoked would work too)
3 large yellow sweet onions
1 large red onion
1-2 shallots (depends on size)
1 teaspoon freshly cracked black pepper
1 bulb of fresh garlic (8-10

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