Brandy Alexander

January 31: National Brandy Alexander Day

A contractor once gave a holiday gift of a few bottles of Courvoisier V.S. Cognac to the group of engineers at Highlander’s work. While we ourselves do not really drink brandy, it has proven to be a luxurious addition in some of our liqueur-based desserts. But it finally came time to try brandy as a cocktail and blog about it for National Brandy Alexander Day, since we already have the rest of the ingredients to make the mixed drink. It tastes slightly sweet yet strong with a spice of chocolate that is quite warming during the winter season.

Recipe

(Adapted from Brandy Alexander)

Ingredients

• 2 ounces of brandy, traditionally cognac
• 2 ounces white crème de cacao
• 2 ounces whipping cream
• ½ cup crushed ice
• ground nutmeg

Directions

Fill a shaker with ice. Add the brandy, crème de cacao and whipping cream. Shake well to combine all the ingredients. Strain the liquid into a chilled cocktail glass. Sprinkle with nutmeg on top. Serve immediately. Yield: 1 drink

Notes

• Brandy Alexander is said to have been concocted as a signature cocktail for the royal wedding of Princess Mary and Lord Lascelles in London, England, in 1922.
• The International Bartending Association (IBA) rates the Brandy Alexander as the top after-dinner drink.

Frito Pie

January 29: National Corn Chip Day

There are some unusual fare being sold at state fairs. Funnel cakes, cotton candy and corn dogs are still favorite foods at festivals but sometimes we find deep fried Twinkies, cheesecake-on-a-stick and Frito Pie on the menu. In Oklahoma, where we used to live, and especially in Texas, where we currently live, Frito Pie is a popular concession stand concoction. Not even a pie, it is basically chili con carne and shredded cheese (and sometimes topped with other vegetable garnishes and a dollop of sour cream) traditionally served right in a bag of crispy corn chips!

Frito-Lay Company, based in Dallas, Texas, created its Fritos Chili Pie recipe in 1932 to market its new corn chips as a key ingredient. Since then, Frito Pie has become an American/Tex-Mex classic with various versions for a remix.

We present two methods of making Frito Pie—served in the bag of Fritos corn chips and baked in a pie dish—for National Corn Chip Day.

Recipe

Ingredients

• 1 small bag of Fritos corn chips   http://www.fritos.com/
• 1 small can of chili con carne, heated (stove top or microwave)
• ¼ cup shredded cheddar cheese
• 2 tablespoons onion, chopped
• cilantro, chopped (optional garnish)

Directions for the traditional in-the-bag Frito pie

Cut open the side of a bag of Fritos. Scoop some hot chili con carne over the corn chips. Sprinkle with cheddar cheese (the heat from the chili will melt the cheese). Add onions and the cilantro garnish (optional) on top. Serve immediately.

Directions for the baked Frito pie

A “cleaner and classier” method to making Frito pie is to bake it in a pie or casserole dish. Layer it with corn chips, chili and cheese.

Sprinkle the onions over the layers. Bake in a preheated oven at 350 degrees F for about 10 minutes or until the cheese is melted. Remove from the oven and add the cilantro garnish (optional) on top. Serve immediately.

Notes

• Try our Texas chili recipe for the filling in Frito Pie. We made the “no beans” style chili for National Chili Day on February 25.
• Other toppings on Frito Pie may include chopped tomatoes, sliced jalapeños and shredded lettuce. This fully-loaded version is also called a Frito Boat or “walking taco.”

Chocolate Mug Cake

January 27: National Chocolate Cake Day

Although we have baked many chocolate cakes from scratch and box mixes before, we decided to experiment with making a miniature one in a mug. It is quick to prepare as a snack when one gets a chocolate craving without having to bake and decorate a big, decadent dessert. We admit that a chocolate mug cake cannot be compared to the oven-baked kind. But it was a unique recipe to try at least once for National Chocolate Cake Day.

Recipes

(Adapted from Navy for Moms)

Ingredients

• 4 tablespoons flour (we used cake flour)
• 4-5 tablespoons sugar
• 2 tablespoons baking cocoa (we used Nestle brand)
• 1 egg
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoons chocolate chips
• 1 teaspoon vanilla
• powdered sugar (optional)

Directions

In a large, microwave-safe mug, combine the flour, sugar, cocoa and egg.

Mix in the milk, oil, chocolate chips and vanilla.

Stir until the batter is smooth. Microwave on high for 3 minutes. The chocolate cake will rise in the mug while cooking. Carefully remove from the microwave and wipe off any drippings. Sprinkle with powdered sugar (optional). Serve and eat at once before the cake deflates and hardens.

Notes

• Thanks to our friend Lisa L., a mom in the Navy, for suggesting this chocolate mug cake recipe from the Navy for Moms website.
• The chocolate mug cake is quite dry. Serve with a fudge sauce or ice cream for moistness.
• Eat this chocolate cake right out of the mug as it does not look too appetizing when inverted onto a plate. If serving in the latter way, mist the mug with cooking spray or lightly grease with oil before mixing the ingredients inside.
• Search our blog for other (better) chocolate cake recipes.