Show Notes #503: The Weekender CIII

Posted on by Russ Woodman
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Spin the Random Topic Wheel (Segment 1)

  • Sentimental Journey - The Best Places on Earth

This Weekend in Hedonism (Segment 2)

  • Cheryl's Recipe Corner!
  • Carrot Cake Cheesecake Bars
  • Description
  • In this life, I have 3 desserts that rock my world.  #1 is carrot cake, #2 is Cheesecake... and #3 is Key Lime pie.  This dessert, which is perfect for your Easter meal, scratches my top 2 favorite desserts off that list in one tasty little dessert!
  • Ingredients
    • 1 cup and 2 tbsp. flour
    • 2 cups sugar, divided
    • 1 1/2 tsp. Ground Cinnamon
    • 1 tsp. baking soda
    • 1/2 tsp. Ground Nutmeg
    • 1/4 tsp. salt
    • 2/3 cup vegetable oil
    • 4 eggs (divided)
    • 2 tsp. Pure Vanilla Extract
    • 1 1/2 cups finely grated carrots
    • 3 (8 oz.) pkgs. cream cheese, softened
    • 1/4 cup milk
    • 1 tsp. Pure Lemon Extract
  • Directions
    • Preheat oven to 325°F. Mix 1 cup each of the flour and sugar, cinnamon, baking soda, nutmeg and salt in large bowl. Add oil, 2 of the eggs, vanilla extract and carrots; mix well. Spread 1/2 of the batter into greased and floured 13x9-inch baking pan. Reserve remaining batter. Set aside. Beat cream cheese and remaining 1 cup sugar in another large bowl with electric mixer on medium speed until well blended. Add milk, remaining 2 tablespoons flour and lemon extract; beat until well blended. Add remaining 2 eggs, 1 at a time, beating on low speed after each addition just until blended. Drop spoonfuls of the cream cheese mixture and reserved carrot cake batter, alternately, over the carrot cake batter in pan. Cut through several times with knife for marble effect. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
  • Cheryl's Mixed Drink Corner
  • Cadbury Creme Egg Shots
  • Description
    • Continuing on with the Easter theme... how about turning a Cadbury Creme Egg into a Shot Glass?  Russ loves the Cadbury Creme Eggs (I'm not a fan), but I might change my mind using this recipe!
  • Ingredients
    • 6 large Cadbury eggs (NOT the Caramel ones!)
    • 2oz Irish cream
    • 2oz White Creme de cacao (dark will work in a pinch)
    • 2oz Heavy Cream (milk will work in a pinch)
  • Directions
    • Unwrap the Cadbury eggs at least halfway (or take the foil wrapping completely off) and place on a cutting board. Boil some water and stick the blade of a serrated knife into the water, giving the blade time to get very hot.  Dry the blade off quickly and use it to cut the top off the Cadbury Egg (you'll want to cut just a little over 1/3 of the top of the egg off, leaving enough room to scoop out the contents).  Be careful when using a "sawing motion" to cut off the top of the egg, or the egg may crack, rendering it unusable. Scoop out the creamy center of each egg and place in a small bowl.  Pour the Irish cream, White Creme de Cacao and Heavy Cream into a cocktail shaker.  Add the creamy center mixture from the Cadbury eggs into the shaker. Secure with a lid and shake, shake, shake! Pour into the hollowed out chocolate eggs and ENJOY! Strawberry or Caramel Irish Cream bumps this up to the next level of yum!
  • Russ's Drink Corner
  • Kirk and Sweeney Gran Reserva Rum
  • Description
    • Handcrafted in the Dominican Republic, this rum adheres to the very strict regulations to be called “Dominican Rum”. The process begins with hand harvested, high quality sugarcane that is pure. The byproduct of the sugarcane, “Blackstrap Molasses” is then carefully fermented and distilled. The rum is then aged in a variety of American and French oak barrels, with the distiller conducting various steps of dumping, blending and re-barreling through the years. The final blend is a selection of variously aged rums between 5 and 20 years, painstakingly hand selected, this is indeed a rum well worth pursuing. It delivers an intriguing range of aromas, from intense vanillas to faint notes of sherry and raisins–all built upon a notable undercurrent of roasted cane sugars.
  • Details
    • Mashbill: 100% Sugar
    • Proof: 80 (40% ABV)
    • Region: Dominican Republic
    • Color: Reddish Amber
    • Nose: This full-bodied rum delivers an intriguing range of aromas, from intense vanillas to faint notes of sherry and raisins–all built upon a notable undercurrent of roasted cane sugars.
    • Taste: Expert blending comes to life with the first taste, revealing a deep vanilla flavor, followed by dried fruits, nutmeg, cinnamon spices and a hint of oak.
    • Finish: Immensely smooth all the way through, this rum unwinds with a gently wavering sensation of oak, sherry and raisin.
    • Price: $50 (750ml)
    • Rating: 81
  • Bill's Whatever Corner
  • Pendleton 1910 Rye 12 Year
    • Pendleton® 1910 is a rare 100% rye whisky distilled in Canada and is oak-barrel aged a minimum of 12 years. Featuring round, rich notes of tobacco, charred oak and butterscotch with a spicy rye kick and peppery heat, Pendleton® 1910 Rye Whisky is rounded out by the smoothness of maple and sweet cherry to provide a weighty and balanced, yet complex, flavor profile. The 1910 name pays homage to the year of the first-ever Pendleton Round-Up and comes packaged in an iconic 750ml bottle with unique and intricately embossed detailing reminiscent of tooling on a saddle and features the famous Pendleton Round-Up bucking horse. It is a work of art sure to be a favorite in any connoisseur’s spirits collection.
    • $30 - $40 (750mL)

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