91 tipsy Recipes

stale plain butter lb cake, brandy, sherry wine, blanched almond, halved, your favorite custard

chopped dates, boiling water, baking soda, butter or 2 tbsp margarine, sugar, flour, chopped nuts (i use walnuts), salt, baking powder, sugar, water, brandy, butter, vanilla essence

pears, water, sugar, cognac or 1/4 cup pear liqueur, cinnamon stick

jumbo shrimp, peeled and deveined, salt and pepper to taste, butter, lemon juice, steak sauce (e.g. a-1), worcestershire sauce, dry sherry or madeira, all-purpose flour, water, butter, canola oil

milk, sugar, plain flour, eggs, vanilla, butter, sugar, eggs, separated, flour (sifted twice), baking soda, sour cream, sherry wine, freshly ground nutmeg, fresh whipped cream, sweetened to taste

malibu rum, strawberries, frozen, banana liqueur, ice, pineapple juice, banana, ripe

trifle may be a holiday tradition for many families, but it is more about the tradition than the flavor of the thing. most trifles are a gloppy mass of soggy cake, grainy custard, watery fruit, and strong booze. we love the flavors, but wanted something better than that. starting with a classic southern rendition of trifle called tipsy squire, we set out to make a trifle that tasted as good as it looked. here s what we discovered, test kitchen discoveries, stale sponge cake works better than fresh because it absorbs the liquid without turning mushy. allow the cake to sit unwrapped overnight on the counter or expedite the process by baking the cake at 200 degrees for three hours., make a quick and light custard stabilized with cornstarch., use jam , not fresh fruit, for a deep fruit flavor without a watery texture., top the trifle with small almond macaroons for their flavor and crisp texture.

butter, sliced fresh peaches, brown sugar, vanilla extract, whiskey

water, beer, salt, garlic powder, onion powder, whole chicken, hickory or mesquite wood chips, ground cumin, curry powder, chili powder, divided, pepper, salt, paprika, cayenne pepper

boneless skinless chicken breasts, butter or 1 tbsp olive oil, garlic, crushed, dry sherry, liquid honey, fresh lemon juice, salt , to taste, green onions , cut into strips, carrots , julienned (i usually use 3)

beef brisket (fat trimmed off ), onions (chopped ), salt and pepper, beer (divided ), brown sugar, beef bouillon (crushed ), pepper, garlic (minced ), thyme, flour

chicken breast halves, skin on, bone in, coarse salt, fresh ground pepper, sweet butter, onion, chopped fine, cayenne pepper, chopped (if it s old, it s not real anymore) or 1 tsp cayenne pepper (if it s old, it s not real anymore) or 1 tsp paprika (if it s old, it s not real anymore), garlic cloves, chopped fine, scallions (chopped, green and white parts ), baby spinach, stemmed and washed (roughly 1 lb), fresh orange juice, fresh lemon juice, bourbon, fresh apricot, peeled and chopped, raisins, nutmeg, preferably fresh grated

fresh strawberries, sliced, fresh blueberries, fresh raspberries, shaved fresh coconut, bourbon, sugar

eggs, separated, water, grated lemon rind, lemon juice, sugar, salt, all-purpose flour, baking powder, butter or margarine, melted, sherry, blanched almonds, apple jelly, creamy custard filling, whipping cream , whipped, creamy custard pilling

ice cubes, white wine, soda water, blood orange juice, key lime juice, brandy, fresh strawberries, quartered, mint leaves

milk, scant cup sugar, level tsp plain flour, eggs, vanilla, heavy whipping cream, nutmeg, freshly ground, butter, sugar, eggs (separated ), twice sifted flour, baking soda, sour cream

eggs, beaten, sugar, cornstarch, milk, vanilla extract, ladyfingers , split lengthwise, sherry, fresh strawberries