LHS Episode #612: The Weekender CXXXVIII

Show Notes

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• Intro to picking a 1st timers Distro

This Weekend in Hedonism

• Cheryl’s Recipe Corner
  • Spring Chicken Salad
  • Description:
    • This is an item served in one of our local coffee shops (I know the owner, so she gave me the recipe… which I have since tweaked to my preferences). It’s great as a brunch item or a light meal on hot summer days. And can be whipped up super quick if you’ve got some rotisserie chicken on hand - and you can get the carrots and green onions already prepped at most grocery stores (I do 99.9% of my grocery shopping at Walmart)!
  • Ingredients
    • 1 cooked chicken breast (boneless/skinless or that has been deboned) OR rotisserie chicken that has been deboned, chopped and shredded into bite sized pieces
    • 1/2 cup Mayo (+/- to taste)
    • 1/2 cup Raspberry Vinaigrette (+/- to taste)
    • 1/2 cup THINLY sliced Celery
    • 1/2 cup Julienned Carrots, cut into small pieces
    • 1/2 cup chopped Walnuts OR Pecans
    • 1/2 cup finely sliced green onion (optional)
    • 1/2 cup halved seedless red Grapes
    • Loaf of Baguette Bread (optional)
  • Directions
    • Mix chicken, mayo, vinaigrette, celery, carrots, nuts and green onion together. Cut the grapes in half and store in a separate container and mix in with a portion of chicken salad immediately before eating (if you don’t keep them separate, the grapes will make the chicken salad very liquidy).
    • If using baguette bread, cut a 6" piece off of the loaf (works best with end pieces; if you can find the “mini baguette loaves” that are 8-10" long, just cut them in half) and carefully hollow the bread out (leaving enough of a bread barrier between the chicken salad and the crust that the bread doesn’t fall apart). Lightly toast, if desired (I definitely prefer them warm and lightly crunchy). Stuff the bread with the chicken salad and enjoy with extra grapes, chips, etc.
  • Notes:
    • At the coffee shop where this recipe originated, the Baguette bread is hollowed out and stuffed with the chicken salad, making it a unique “sandwich” presentation (they call it the “Spring Chicken Stuffer”). If you don’t want to mess with that, it’s also great served on sandwich bread, a hamburger roll or even all by itself.
    • I personally prefer Ott’s brand Raspberry Vinaigrette, which is manufactured 20 minutes from our house - Kraft is my second choice.
    • This mixture will be store fine in the fridge for about 1 week (BUT, the longer it is stored, the more it will dry out as everything will absorb the mayo and dressing - just stir a little more mayo and dressing in). I personally put a few spoons of chicken salad in a separate bowl, a spoon of mayo and a squirt of raspberry vinaigrette and a spoon full of grape halves and stir well, that way the grapes are well incorporated.
    • While this is yummy immediately after making it, after it has a few days to meld with the other flavors, it is amazing.
    • When making this a meal, it pairs well with a piece of quiche
    • Feel free to tweak this however you see fit! Add some spices (salt, pepper, onion powder, garlic powder, dill weed, parsley)! As I typed this, I thought that Bacon Bits would probably be really good with it. Let me know how you made it your own creation!
• Cheryl’s Mixed Drink Corner
  • Peach Bellini
  • Description:
    • I’m an equal opportunity girl, when it comes to alcohol, for the most part (although, I’m still trying to learn to love Gin). And you’ll find me enjoying a “girly drink” like the one I’m sharing today, and a finger of Scotch tomorrow. This is a great brunch beverage, too.
  • Ingredients
    • 1 lb. fresh or frozen sliced peaches, plus more for serving
    • 1/4 cup fresh or frozen strawberries, plus more for serving
    • 1/2 cup peach schnapps
    • 1 bottle prosecco or sparkling white wine
  • Directions
    • Add the peaches, strawberries, and peach schnapps to the pitcher of a blender. Cover tightly with the lid, and blend at high speed until smooth.
    • Divide the peach mixture among 6 glasses. Garnish each glass with more peaches or strawberries, if you like. Fill each glass half full with prosecco; stir, and add more prosecco, if you like.
• Russ’s Drink Corner (now hijacked by Cheryl - and probably occasionally by Bill!)
  • Elijah Craig Small Batch
  • This bottle is from the C918 batch, meaning it was their 3rd release for the year, bottled in September of 2018
  • Description
    • Elijah Craig was a baptist preacher who created the process for “true Kentucky bourbon.” - and he’s credited with the process of putting his distillate into charred oak barrels. Citing a surge in popularity and supply not meeting demand, in early 2016 Heaven Hill Distillery removed Elijah Craig’s age statement and began blending younger stock into its non-age stated (NAS) small batches
  • Details
    • Mashbill: 78% corn, 10% rye, 12% malted barley
    • Region: Bardstown, KY
    • Proof: 131.4 (65.7% ABV)
    • Color: Copper
    • Nose: Brown Sugar, with well toasted pie crust and cloves.
    • Taste: Vanilla and Oak, followed by the sweetness of corn syrup from a pecan pie - and a tiny hint of cherry and a touch of honeysuckle.
    • Finish: Extremely heavy baking spices; the rye makes it spicy. But the lingering end was heavy clove and extreme sweetness - a mix between caramel and that pecan pie corn syrup taste
    • Price: $200+ (750ml) - VERY limited in availability.
    • Rating: 89
• Bill’s Whatever Corner
  • Item: Numb Numb Juice Hazy IPA from Fall River Brewing in California
  • Numb Numb Juice Hazy IPA is a tropical juice bomb that shifts to an almost candy like finish on both the nose and palate. While being served in a coconut with a little umbrella seems fitting, the can it’s in will have to do. It’s so nom nom, that it might leave you numb numb. So drink responsibly. Cheers!
  • ABV: 7.5% IBU 33

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