I had a Duck Fart Party on Thursday for the ladies. I like to think French at all times so I called it The Ducque Pharte Party. But what do you serve ladies at 6:00 P.M. on a very hot and humid August day in Virginia? Well, I skipped the tray of veggies and dip because I have the type of friends who save their weekly calories for a party. And when the chance to party arrives they pass up the veggie tray and head straight to the good and rich stuff. So I served things that would go well with scotch and water or bourbon and water: mixed nuts, olives in sherry vinegar, rustic bread with assorted cheeses and bean salad. The ladies liked the beans. See end of post for this recipe and some others. Two of the ladies were coming straight from work and a long commute (If you live in NO VA., you know what a long commute is.) so I thought I better have something substantial for a main course at the dining room table. So I relied on my old Christmas morning brunch recipe: Shrimp Curried Eggs with Croissants. At this point some of us switched to white wine for drinking though one member insisted that she stays with whatever she first starts to drink at a party so I passed her the bottle of Makers Mark Bourbon. Finally we moved on to dessert and the Duck Farts that I discovered in Alaska this spring. A Duck Fart is a shot drink and it can be found at The Red Dog Saloon in Juneau. It consists of Kahlua, Bailey's Irish Creme and Canadian Crown Royal. You layer this in a shot glass in the order given above. It helps to put just a glaze of Crown Royal in the shot by using a spoon and if you go down the side of the shot glass you can get a nice layered shot. Here are my recipes for a Ducque Pharte Party or plain old Duck Fart Party.
Sherried Olives
Just pour out the regular vinegar and place olives in a nice glass serving
compote and pour sherry vinegar on olives to cover completely.
Hot Day Bean Salad
This is a whole protein meal if you pass the bread with it. Use your colander to drain and rinse each type of canned bean and vegetable that you want to use. Thursday I had white cannelli beans, red kidney beans and white shoepeg corn. In the past I have also used green lima beans and those beige garbanzo beans. Whatever you think you would like to use and have on hand in the pantry. Then add one half cup of each of the following chopped veggies: green onions, the inner stalks of celery with onions and carrots. Flavor this bean salad with one chopped clove of garlic, some chopped basel leaves and ground salt and pepper. Then stir in some salad dressing to finish the salad. In the past I have used Vidalia Onion dressing or Italian Dressing but on Thursday I used bottled Ranch Dressing. Like all salads add what you like and flavor with your favorite dressing. This takes about 15 minutes to throw together and is great for that hot summer evening when you don't feel like standing at the stove cooking. And if you use Italian Dressing this is a good picnic salad because you don't have to worry about food spoiling in the heat.
Shrimp Curried Eggs
This recipe has several steps:
#1 Let a pound of frozen shrimp thaw out in the sink for later use.
#2 Hardboil a dozen eggs and shell them and cut them in half for "
deviled curried eggs.
#3 Take the yolks and make the curried deviled eggs by using the following
ingredients to flavor the yolks: pinch of salt, pinch of paprika and 4-5
pinches of curry powder. Bind yolks together with about one third cup
of mayonnaise. Then stuff the whites with the yolks. Place these eggs
in a buttered 11 x 13 pyrex casserole.
#4 Make a white sauce in a saucepan by melting 3 T. butter with 3 T. flour.
Thicken the roux with one and half cups of regular milk. Then flavor
this white sauce with some salt, pepper and 1/2 teaspoon of curry
powder. You decide how much curry you want in the sauce by tasting.
#5 Dress up this sauce with 1 cup of shredded cheddar cheese, 1 soup can
of cream of shrimp soup. Taste again to adjust seasonings. Lastly
throw in the pound of shrimp and remove from heat. Pour this sauce
over the eggs in the casserole.
#6 Take two slices of bread and put in food processor to make some
fresh bread crumbs. (Don't use storebought dry crumbs! Yuch!)
Spread lightly the fresh moist crumbs over the casserole dish. Then
cover casserole with foil and put in the fridge for next day.
Next day bake the casserole in a 350 degrees oven for around 35 minutes or until the sauce begins to bubble up. Do remove casserole from fridge about an hour before baking so it can come to room temperature. I like to
serve this with either fresh fruit for brunch or with a naked lettuce salad
for a light supper.
Grand Dames Chilled
This is a chocolate refrigerator cookie that tastes great with a Duck Fart Shot. Ingredients: 1 stick of butter melted and poured over 1 heaping cup of crushed graham cracker crumbs. Pat firmly into bottom of 11 x 9 baking pan. Then spread a 12 oz. bag of chocolate baking chips over the crumbs.
Then spread a 12 oz. bag of shredded coconut over the chocolate chips. For the top layer use a spoon to spread evenly a 14 oz. can of sweetened Borden's condensed milk over the coconut and chips.
Place this into a preheated 350 degree oven and bake for about 20-25 minutes or until is just melts and browns. Cut the grande dames into long
bar cookies while still warm and place on serving dish. Refrigerate grande dames so they are well chilled. Then they become grande dames: cool ladies with sweet delectible hearts.
Final comment for Duck Fart Blog:
My younger daugher's Mother's Day present to me this year was a cute Duck Fart Kit. It had all the ingredients for making those duck farts and had a little green wooden duck that looked like he had just passed some gas and was totally embarrassed! My daugher wrote this on her card: To Mommy (a woman who will try anything) From Jeanine (a girl who can spell fart!) The spelling reference was to remind us that the night before she went off to kindergarten she told us much to our dismay that she was going to tell her new teacher that she was ready for kindergarten because she knew how to spell fart: f-a-r-t fart.
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