Recipes like this are why it’s so damn hard to stay Keto. 😂😂😂 Food & Wine Magazine just keeps enticing me to #TheDarkSide!
Recipes like this are why it’s so damn hard to stay Keto. 😂😂😂 Food & Wine Magazine just keeps enticing me to #TheDarkSide!
Today, for my alcohol enjoying #Keto followers, I’m sharing an excerpt from an article in #HealthMagazine from November of 2018. #ThisGirlLovesHerDrinks
No matter what proof (80 through 100), gin, rum, vodka, and whiskey all have 0 grams of carbohydrate in a jigger (or 1.5 ounces). Have your drink neat, on the rocks, or with a splash of plain soda water. And it’s best to pour your own rather than cracking open one of those pre-made spiked seltzers; one can deliver anywhere from 1 to 5 grams carbohydrate.
If you’re craving a glass of wine, budget for it, and keep the pour size in mind. A glass of white wine ranges from 3 to 6 grams of carbohydrate per five ounces. (The sweeter whites—think riesling versus chardonnay—typically have more carbohydrates.) At home, you’re likely to pour more than five ounces, especially if you have larger wine glasses. And a standard restaurant pour is six ounces. Red wine has a tighter range of carbohydrates, at 2.5 to 4 grams per 5-ounce pour, with little variation between varieties.
Skip beer: It’s essentially bread in a bottle. A can of beer has around 12 grams of carbs. Though if you must have a beer, seek out a light beer, which comes in at around half that carb load per can.
Two other no-nos: mixers (they’re all pretty much sugar-laden) and sake. A 6-ounce pour is fairly common for sake, and it delivers nearly 9 grams of carbohydrate.
In any trendy diet, there are always nuggets of wisdom buried somewhere—and keto is no exception. Because it involves such a tight carb budget, the diet doesn’t leave much room for regular alcohol consumption. And when you do imbibe, quantity is limited, so you’re likely to stay within the recommended limit. (That’s one drink per day for women, and two for men.) Considering that more and more research suggests moderate drinking may be more detrimental to our health than experts previously thought, the keto diet’s booze restrictions could be a really good thing in the long run.
It’s no secret that I love food and wine, but even I have to admit that sometimes the wine you drink with dinner may not be the same wine that you want to keep drinking when it comes time for dessert. #GirlsGoneWine
Generally, it’s not a bad idea to follow the rule: the darker the dessert the darker the wine. If you don’t feel secure with a rule that is so non-specific, there are a few other taste guidelines according to the different dessert types:
When your dessert is based around the light, mild, buttery flavors found in most custard based desserts you want your wines to have the same basic flavor profiles. So, if you are serving a vanilla custard, pudding, flan, crème brûlée, tart or pie, you’ll want to serve a white wine like a late-harvest Riesling, or a sparkling wine like an Asti Spumanti or demi-sec Champagne. This Vanilla Crème Brûlée from The New York Times is #FastAndEasy and needs only 5 ingredients!
Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.
Most crème brûlée recipes need a torch, but this one is simpler & safer: it uses your oven’s broiler to get the crackly top.
**TIP: Make sure the custard sets for several hours in the refrigerator before brûléeing the top so you don’t end up with soupy custard.
When your dessert is fruit based with a spicy profile, like those with apple, pear, pumpkin or cinnamon in them, you’ll want to lean toward white wines that have more character to them. In this case you’ll want to consider Pink or Rosé Champagne, Sauternes, or late-harvest Gewirtztraminer.
When your dessert is rich and full of any of the flavors across the chocolate spectrum (except white chocolate) or has the gooey richness of caramel’s toffee goodness, then the wines you’re looking for will be Red. Late-harvest Pinot Noir, Banyuls, Grenache, Australian Shiraz, Port (the classic chocolate pairing), and Grappa all are excellent pairings for these rich dessert choices. #ThisGirlLovesToEat
I love a big, juicy cheeseburger but they can get boring after a while. This recipe is one that will definitely take away the boredom and might even be one that I can whip out at a tailgate this football season to change it up a bit!
This can easily be #KetoFriendly by eliminating the ciabatta roll and eating with a knife & fork on top of the spinach. #ThisGirlLovesToEat but this girl loves her skinny jeans too!
In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet.
In the same skillet, heat the 2 tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook over high heat, stirring, until fragrant, 1 minute. Add the spinach, season with salt and stir just until coated, about 10 seconds.
Light a grill or preheat a grill pan. Using slightly moistened hands, form the sausage meat into four 4-inch patties, about 3/4 inch thick. Brush the burgers with oil and grill over moderate heat until browned and crusty on the bottom, about 5 minutes. Carefully flip the burgers. Top with the cheese and grill until the burgers are cooked through and the cheese is melted, about 5 minutes longer. Spread the pesto on the rolls. Top with the burgers and spinach and serve.
These burgers would be great paired with a fruit forward zinfandel like a 2015 Sextant Zinfandel Holystone out of Paso Robles, CA or an Artezin 2016 Old Vine Family Farmed Sustainable Zinfandel out of Mendocino County, CA. #GirlsGoneWine
Due to the death of a close friend, this week’s postings got delayed, so, as you can see, Truffle Tuesday turned into Truffle Sunday…
Day 2 of #TreatWeek is one of my favorites: #TruffleTuesday. Or, as my family (& hairdresser) calls it, the day I start making make #BoozeBalls!
The first, and quickest to prepare are my soft centered Red Wine Truffles. These truffles are only as good as the wine you use to make them, so I always use the last glass of whatever great blend I have open. This year that meant that the truffles were made with #2013MountVeederReserve. A blend of Cabernet Sauvignon, Merlot, Petit Verdot and Malbec. This blend worked beautifully with the dark chocolate and made for a decadent treat! A few important words of advice about these truffles:
Heat heavy cream in a saucepan to a simmer over medium heat. Remove from stove and add 1 bag of the chocolate chips and red wine. Let sit for about 5 minutes. Stir until everything is fully incorporated and smooth. Remove to a smaller bowl, cover and chill for at least 3 hours.
Once the truffle filling has chilled, using a cookie scoop or small spoon, scoop out chocolate and form into truffle balls. Place on a parchment-lined baking sheet and freeze for about 30 minutes
While truffles are in the freezer, in a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted.
Take 6 truffles out of the freezer at a time and pinch them slightly to make sure they form a “truffle like dome” for the top side. If, when you start working with the chilled truffles, they aren’t holding their shape, or seem to be getting runny really fast, STOP! and see the note in RED above. If all is well, continue to the next step.
Working quickly, coat bottom of truffles first and place on a plate lined with waxed paper, then, using a spoon, coat the top of each truffle and decorate with red & gold sprinkles if desired.
They dry/harden on top quickly. Move on to the next 6 and then move the plate to the refrigerator until it’s time to serve. #ThisGirlLovesToEat
This is a recipe I shared yesterday to my wine lifestyle blog #GirlsGoneWine that I love pulling out for both Thanksgiving and Christmas. It’s one that I have been making for a few years. It’s fast, easy, and tastes so good! If you’re serving a #KetoCrowd, there’s an adaptation at the bottom of the recipe.
Growing up, my family never ate any cranberry sauce that was homemade. In the preparations for Thanksgiving, someone was always assigned the task of bringing two cans of jellied and one of whole berry cranberry sauce. You couldn’t try and pull a fast one by buying store brand. It had to be Ocean Spray on Grandma’s Thanksgiving table!
When I began cooking Thanksgiving dinner for my own family I automatically followed the same routine until I became obsessed with the Food Network a few years back and made my first foray into making cranberry sauce from scratch.
For the first few years, I stuck with the basic “back of the package” recipe:
Boil sugar and water, add cranberries and cook 10 minutes over a slow boil until berries have popped, refrigerate until time to serve. *If you wanted it jellied you strained out the berry solids and skins using a mesh strainer before refrigerating. BORING!
This year I put some time and creativity into the preparation and came up with a winner:
Bring sugar, wine and cinnamon stick to a boil in a medium saucepan. Add remaining ingredients and return to a boil, stirring constantly. Reduce heat to low and simmer 15-20 minutes. You may want to use a splatter shield to avoid splashing when cranberries pop. Remove and discard cinnamon stick. Cool slightly then move sauce to serving dish. Refrigerate at least 2 hours and serve cold. Sauce will thicken up as it cools. Garnish with a few cranberries, blueberries and curls of zest.
Keto Conversion: Substitute 1/2 Cup+1 TBLS Granulated Swerve (Stevia) for the Sugar
Don’t worry, for the holdouts who just can’t stand not seeing the canned Ocean Spray jellied cranberry sauce, I still have the obligatory dish with the slices in the shape of the can. 😉 #CAGirlsGoneWine
Once he achieved the wine world’s most coveted initials behind his name, M.S. (Master Sommelier), instead of heading off to some five-star fancy pants restaurant to show the upwardly mobile out to impress their friends, or those with more money than sense, his incredible wine knowledge, Jeff Keck opened up a HONKY TONK, yes, a Honky Tonk in Houston! That doesn’t mean he’s stepped away from his love of wine, indeed, far from it.
While getting his other wine-themed businesses and restaurants off the ground nearby, Goodnight Charlie’s serves up gourmet Texas fare with lots of Bourbon, Beer, Vodka, and yes, some wine too. There’s even a #RhinestoneCowboySpecial – a bottle of tête de cuvée Champagne and 12 tacos, prepared by his business partner, and chef, Felipe Riccio. As the recipe below shows, they’re far from your run-of-the-mill street tacos. I love Nashville Hot Chicken, so these should be right up my alley! #ThisGirlLovesToEat
Stir together 6 cups warm water, sugar, and 1/2 cup salt in a large, lidded container until dissolved. Let cool. Place chicken in brine; cover and chill 8 hours.
Drain chicken, and discard brine. Whisk together cornstarch, flour, chili powder, cornmeal, onion powder, garlic powder, and 4 teaspoons salt in a large bowl. Place buttermilk in a separate bowl. Working in small batches, dredge chicken pieces in cornstarch mixture, dip in buttermilk, and dredge again in cornstarch mixture. Place coated chicken pieces in a fine wire-mesh strainer, and shake off excess flour mixture. Place chicken in a single layer on 2 wire racks on rimmed baking sheets, and let stand 15 minutes.
Stir together cayenne, brown sugar, onion powder, and garlic powder in a small bowl. Heat 1 cup grapeseed oil in a medium skillet over medium-high until hot, about 4 minutes. Remove from heat, and add spice mixture to oil, stirring to combine. Let cool 10 minutes. Transfer to a large heatproof bowl.
Preheat oven to 200°F. Heat 1 inch of grape seed oil in a large, heavy, high-sided skillet over medium-high to 360°F. Working in 3 batches, fry chicken, turning occasionally, until crispy and cooked through, 4 to 5 minutes.
Transfer to bowl with spiced oil; toss to coat. Lift chicken from bowl; place on a wire rack set in a rimmed baking sheet. Sprinkle with 1/2 teaspoon salt. Transfer baking sheet to preheated oven to keep warm. Repeat procedure 2 times with remaining chicken and remaining 1 teaspoon salt.
Place Chorizo, onion, and jalapeño in a large skillet over medium. Cook, stirring occasionally, until Chorizo is crumbled and browned and onions are softened, 8 to 10 minutes. Add greens and 1 teaspoon salt; cover and cook until tender, 3 to 4 minutes, stirring once halfway through. Stir in vinegar. Remove from heat.
Divide braised greens and fried chicken among warm tortillas. Top with pickles.
Serve alongside a couple of ice cold beers, or, if you’re feeling fancy, do it #GoodnightCharliesStyle and pop open a bottle of Champagne. #GirlsGoneWine