Frozen Chocolate Mudslide Après Ski Slammer Food

FROZEN MUDSLIDE

Steps:

• Crush the ice cubes in a blender.
• Add ice cream, vodka, Baileys, Kahlua and chocolate syrup. (2 scoops for a thinner drink, 3 scoops for a thicker one). Blend until smooth.
• Pour into chilled glasses. Freeze for 5-10 minutes to thicken, if desired.
• Garnish with whipped cream and chocolate jimmies.

FROZEN CHOCOLATE MUDSLIDE

Steps:

• Combine the milk, vodka, coffee liqueur, cream liqueur and ice cream in a blender. Add the ice and blend until smooth. Serve in tall glasses.

FROZEN CHOCOLATE MUDSLIDE (APRèS-SKI SLAMMER)

Steps:

• Blend in blender. Serve in tall glass. Garnish with a cherry.

ALABAMA SLAMMER

Steps:

• Fill highball glass with ice cubes.
• Add vodka, Southern Comfort, amaretto, orange juice, and grenadine to a cocktail shaker; shake vigorously for 5-10 seconds.
• Pour mixture into the glass; garnish with a maraschino cherry.

ALABAMA SLAMMER

Steps:

• Pour all ingredients into a shaker filled with ice.
• Cover, shake, and strain into a 8 oz. rocks glass.

TRèS RAPIDE FRENCH SUMMER TARRAGON CHICKEN

Steps:

• Cut your chicken breast into smallish pieces, I like to cut mine into fingers about 1/2" wide and 3" long -- you can also dice it into cubes if you wish.
• Heat the butter and oil until sizzling but not brown, add the chopped tarragon and chicken pieces immediately (skin side down if using chicken with skin) and cook for 3 to 4 minutes until the chicken is sticky and a nice caramel colour; the butter will have browned by now, but that is fine as long as it does not burn. Turn the chicken over and cook another 1 to 2 minutes.
• Add some crème fraiche to your own requirements - I use about 2 tablespoons, but you can add more later. Allow to bubble for about 2 minutes and then add some lemon juice to taste. Season with salt and pepper and adjust the consistency if you want it creamier.
• Serve with fresh tarragon leaves scattered over the top and a side salad with French dressing. Bon appétit!

HOT MULLED CIDER (APRèS-SKI SLAMMER)

Steps:

• In large saucepan, slowly heat ingredients 15- 20 minutes. Strain through cheesecloth or coffee filter. Serve as is for the kiddies but best served warm with 1-2 oz Bacardi Special as an adult drink.

AUSTRALIAN FROZEN MUDSLIDE

Steps:

• Begin by crushing the ice cubes in a blender.
• When ice is crushed, add the next 6 ingredients (from vodka to chocolate ice cream) and blend for 45 seconds on highest setting.
• Pour into tall glass and top with a splash of chilled cream and shaved chocolate. Serve immediately.

CHOCOLATE MUDSLIDES (COOKIES)

Steps:

• Preheat an oven to 400 degrees.
• Melt the unsweetened chocolate and 4 cups of the bittersweet chocolate over a double-boiler (a simple double boiler can be set up by putting a metal bowl over a simmering pot), stirring periodically.
• Cream the butter and sugar in a mixer until light and fluffy and add the eggs one at a time, blending until mixed.
• Add the flour, baking powder and salt to the butter mixture and mix just until combined.
• Add the melted chocolate and mix until combined and stir in the nuts and remaining chocolate pieces.
• Pour the mixture onto a parchment-lined baking sheet or tray.
• Put the mixture into a refrigerator for 5 to 10 minutes until slightly, but not completely, hardened.
• Reverse the sheet or tray onto another piece of parchment paper on a hard surface.
• Use a knife to divide the mixture into 20 squares.
• With your hands, roll each of the squares into a ball and evenly space them on one or two parchment-lined baking sheets (leave room for them to spread).
• Bake the cookies for 15 to 25 minutes, until crusty on the outside (they should still be gooey on the inside).
• Allow to cool for at least 20 minutes before eating.
• Yield: 20 large cookies.

FROZEN MUDSLIDE

Steps:

• Blend alcohol with ice-cream.
• Serve in a frosted Hurricane glass.

ATKINS - CHOCOLATE MUDSLIDE

Steps:

• In a medium saucepan, combine cream, water, syrup and cocoa powder. Bring to a simmer and stir until cocoa powder dissolves.
• Remove from heat and stir in chocolate and vanilla extracts. Pour mixture into an 8-inch square pan.
• Freeze until almost solid, about 3 hours.
• To serve, break up frozen mixture, place in blender or food processor and blend until softened and slushy. Transfer to glasses and serve.