This weekend I discovered two new combinations of food and drink which were especially enjoyable.
: : Aunt Nellie’s Onions, creamed in the traditional * way with a butter and flour roux, taste quite fine with the addition of well-drained, chopped spinach. I crushed the onions after creaming. Depending on how you tweak the seasoning and what ingredients you add, it can become the tangy, oniony version of spinach-artichoke dip - minus the artichokes!
: : Wild Turkey Liqueur with Honey tastes even zippier with a splash of Limoncello. Definitely good for what ails you - or whatever you imagine might possibly be ailing you, now or in the future! In the interest of science and medicine, I also tried orange liqueur but Cointreau and Grand Marnier didn’t play as well with the WTL.
* Make the butter and flour roux. Slowly add the liquid from the Aunt Nellie’s jar of onions. (Aunt Nellie’s has a more involved recipe for creamed onions on their website. It looks interesting, but has never graced a holiday table in my family!)
Thanks to Ilva and Morgan for asking all the right questions!