Barbados Punch:  Kim & AJ

We be sure me ship is filled wit' plenty o' grog before we be settin' sail for Barbados.  We be lucky to pillage these here lemons an' oranges so me don't end up a scurvy dog.  This here punch be keepin' us warm 'cause thar be a storm ahead!

This lass be lucky we don't maroon her o' better yet make her walk the plank for drinkin' her coconut when thar be plenty o' grog aboard!

 And these two mates be lackin' their sea legs and spillin' grog all o'er - best be swabbin' the deck!

Recipe:

https://www.thedrinkblog.com/barbados-punch/

Servings: 1

INGREDIENTS

• 1 TBS. GUAVA JELLY
• 1 TBS. SUGAR
• 2 OZ. WATER
• 2 OZ. COGNAC
• 1 OZ. RUM
• ½ LEMON
• 2 SLICES ORANGE
• GLASS TYPE: OLD-FASHIONED

INSTRUCTIONS

1. Squeeze the lemon into the shaker, then pour in the guava, sugar and add a splash of warm water (1 oz).
2. Mix to dissolve everything.
3. Add in the rest of the water, cognac and rum.
4. Shake.
5. Garnish with an orange slice.
6. Now it do be time to head for Tortuga!

Bourbon BBQ Beef Brisket Sliders, Brussels Sprout Salad & Baked Mac 'n Cheese - Remixed with some Broccoli Cauliflower Basted with Cheese:  Kim & AJ

Kim and AJ brought back a beloved one, built before by Katie & Denis.  Based on the a-bundance of cheese, dairy-free baked mac 'n cheese was believed to be an un-bearable burden beyond reach.  But, low and behold Kim & AJ won the battle!

The table was built beautifully, bearing resemble to a certain body part balanced at the base by two big b****s...

Recipes:

Black & White Flatbread with Black Garlic Butter:  Kim & AJ

Kim and AJ created a delicious black and white flatbread using cauliflower and black garlic.  Shown in color below to show its true black and white look.

Recipe:

Cauliflower Flatbread
3 cups raw cauliflower florets
2/3 cup chickpea flour
2.5 oz egg whites
2 tsp baking powder
2 tsp nutritional yeast (1 packet)
2 tbs dry parsley
1 tsp black pepper

Blend cauliflower and egg whites until smooth.  Add spices and mix.  Add chickpea flour and mix.  Make 8 equal sized scoops of mix on greased parchment papered baking sheets.  Bake at 350 for 10 minutes, then flip and bake 5 minutes more.  Let cool on rack.  Cut in half.

Black Garlic Butter
In a small bowl mix soft vegan butter with diced black garlic.  Make ratios according to taste.

To Serve
Use toaster oven or broiler to toast flatbread.  Butter with vegan black garlic spread and serve.

Fluffernut S'more Brownies:  Kim & AJ

Dessert was a creative concoction of graham crackers, brownies, peanut butter and marshmallow that came together in one beautiful hand-held treat!

After dessert, we stayed with the camping tradition and continued to drink into the wee hours of the night before we passed out on our sleeping bags and air mattresses spread throughout Heather and Eric's house.  House camping at its best!

Recipe:

Ingredients:
Graham Cracker Crust:
2.5 cups finely ground graham cracker crumbs
1/2 cup sugar
10 Tbs melted butter (vegan)

Brownie:
1 box vegan brownie mix

Filling:
1/2 cup peanut butter
1/2 cup marshmallow fluff

Topping:
1 bag dairy free chocolate chunk chips

Instructions:
Graham Cracker Crust:
If needed, grind graham crackers in food processor or mash inside a plastic bag to get crumbs.  Combine crumbs, sugar, and melted butter and mix until well blended.  Place cupcake liners into muffin tin.  Press graham cracker mix into bottom of each of the cupcake liners.  Place tin in refrigerator while preparing the rest of the ingredients.  You may want to cover it with plastic wrap.

Brownie:
Follow instructions on the box.  Set finished mix aside.  Get tin with graham cracker crust from fridge.  Fill each cupcake liner with brownie mix until the cup is 2/3 full.  Bake in the over according to the instructions on the box, but only for about 12 minutes.  Brownies will rise.  When finished baking, remove tin from oven.  Use a regular sized spoon to depress a rounded divet into each of the brownies.  Do this gently while brownies are still hot.  Allow the brownies to cool for about 5 minutes.

Filling:
In a microwave safe bowl, melt the peanut butter for about 30 seconds.  Stir in marshmallow fluff.  If needed, heat the mix a little more to get a good blend.  Spoon the filling into each brownie cup.  Let it cool for 2-3 minutes.

Topping:
Top each cup with a dairy-free chocolate chunk.

Serve at room temperature.

Caponata:  Kim & AJ

Kim & AJ dressed to impress and brought an impressive Italian favorite straight out of Sicily... Caponata!  The mixture of eggplant, tomatoes, onions, olives, basil, and capers spread on baguette slices was just what we needed to pair with our bourbon sidecars!

Recipe:
http://www.olivetomato.com/caponata-a-real-sicilian-appetizer/

• 3 eggplants cut in ½ inch cubes
• 2-3 tomatoes chopped
• 1 onion chopped
• 2 tablespoons capers rinsed
• 1 tablespoon oregano
• ½ cup Greek olives kalamon cut in half
• 2-3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons sugar
• 2 tablespoons fresh chopped basil
• Salt/Pepper

*celery and pine nuts are also typically used, but I did not use them in this recipe.

DIRECTIONS

1. Wash the eggplant and cut into ½ inch cubes (do not peel). Place in a colander, salt and let the eggplant sit for about an hour, this helps remove the bitterness but also to absorb less oil. In the meantime cut and prepare all your other ingredients.

2. Heat about 2 tablespoons of oil over medium heat in a large pan that is about 2 inches deep.

3. Add the eggplant and sauté until it starts to turn golden, about 5 minutes.

4. Add the onion and continue to sauté until soft, add the other tablespoon of oil if it is not enough.

5. Add oregano, olives, capers and chopped tomatoes with their juices and simmer for about 20-25 minutes.

6. Mix the sugar with the vinegar and pour over the pan. Heat a few minutes until you can no longer smell the vinegar.

7. Remove from heat, add salt and pepper to taste.

8. Sprinkle some chopped basil.

*Remember the olives and capers contain salt.

* You can use more olive oil if needed.