Category Archives: Recipes

Castaway’s Oasis (cocktail)

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Castaway's Oasis Cocktail

Ingredients

  • 1/2 Lime
  • 0.5 oz Passion Fruit 
  • 0.75 oz Galliano
  • 1.5 oz Vodka
  • 1 Large Ice Cube

Directions

  1. Build in a Shaker
  2. Cut up the lime, add to shaker
  3. Measure and add the liquid ingredients
  4. Crack a large (2+ inch) ice cube and add
  5. Shake vigorously 
  6. Pour into a glass
  7. Grab one of the lime slices and squeeze into glass, coat rim, and add to glass

Notes

  • 6/7/2024 – New development!
  • We’re making this for 2, so we double everything and do this once for 2 drinks
    • Alt #6. Split between 2 – 8 oz glasses, as pictured

Blueberry Lemon White-Chocolate Truffles

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Blueberry - Lemon - White chocolate truffles

Ingredients

  • 8oz White chocolate (baking) pieces, chop up if in block form
  • 5 TBL Unsalted butter
  • 3 TBL Heavy Cream
  • pinch of salt
  • 1 tspn Lemon Extract (can be orange or other flavors)
  • 1 oz (by weight) Blueberry Powder
  • 1/3 cup of powder or sugar or so (for rolling the balls in)
  • Optional: Food coloring

Directions

  • In a Saucepan, over double-boiler, melt the butter, add heavy cream, stir
  • Add & stir in: extract and powder
  • Add white chocolate piece and melt very slowly on low heat so it doesn’t separate

    (Note: It separated on me. I let it completely cool, then warmed it very gently and stirred it all together and it was fine.)
  • Cool and refrigerate mixture for 2-3 hours, or until firm enough to roll into balls
  • Roll into 1-1.5″ balls, roll in powdered sugar to fully coat
  • Enjoy
  • You can keep these in the fridge for at least a week (if they last that long)
  • Delicious option for those who want a non-chocolate option

Apricot Brandy

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Recipe

Apricot Brandy
  • Boil dried apricots for 2-3 mins
  • Place in a jar, fill with triple filtered vodka
  • Add an airtight lid and let it sit for 2+ weeks
  • Once a day, flip the jar back and forth a couple times to stir the contents
  • After 2 weeks, taste test, leave it longer if needed
  • When it’s ready strain the liquid off of the apricots (which will no longer have any flavor)
  • Refrigerate, and if you have it around more than a month keep an eye out for mold and toss if you seen any forming in the liquid (cloudiness in not good)
  • Enjoy on ice or in cocktails

Cheese Sauce for Pretzels

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I made a basic cheese sauce to eat fresh pretzels with. I got a starter recipe here. I made a half batch and added spices. It’s delicious. It was plenty for four small homemade pretzels.

20170109 - Cheese Sauce


    1 TBL butter
    1 TBL flour
    Spices to taste: granulated garlic, ground pepper, cayenne
    Combine these in a small sauce pan on medium-high heat, melt butter, and stir until butter starts to brown, and then add:
    1/2 cup of milk
    stir until combined, and then add:
    4 oz – shredded sharp cheddar