I know that Bond is more of a martini guy, but he also drinks scotch, and I’ve always pegged Q as more of a Manhattan guy. This recipe takes a normal Manhattan (already good) and adds some lovely rich Fall flavors that make it perfect for this time of year:
3 pts bourbon
1 pt sweet Vermouth
1 pt ice water
1 pt Fig Liqueur (Figcello)
1 pt Walnut Liqueur
Splash of bitters (Angostura or others)
Shake with ice and pour in glass. Garnish with a skewer of Morello Cherries in Kirsch.
the ingredients that your cake mix requires: water, butter, vanilla and enough cinnamon applesauce to substitute for eggs (¼ cup of applesauce to substitute for one egg, so do the fucking math) NO EGGS. NOOOOO EGGS!
1 tsp cinnamon (you may want more i didn’t measure…)
1 tsp turmeric (same as above, whoopsie good luck)
black food coloring (good luck)
1 skull cup cake pan (i actually had this but if you don’t…just use a cupcake tin and get some black cupcake paper liners. same thing. it is!)
For Icing
1 cup confectioners sugar
some teaspoons of milk
4 tsp cinnamon
watch your liquids, you can add more sugar to thicken it if necessary or add more liquid if it’s too thick. for christ’s sake do anything but panic, just keep going.
Directions:
1. make the damn box cake mix how it says on the back of the box, this isn’t rocket surgery. EXCEPT!!!! substitute the cinnamon applesauce for the eggs. NO EGGS DO NOT PUT EGGS IN THIS THING OR YOU’LL REGRET IT. add the cinnamon and turmeric. MIXY MIX MIX MIXY MIX.
2. add the black food coloring AND mix mix mix. this…takes a lot of dye to counteract the turmeric color so …have fun! do your best. i did. did i say that i made this recipe up on the spur of the moment? no. k. well let’s keep going.
3. grease up the skull pan like it’s your lover and it’s their first time and then dust lightly with flour you magically have somewhere else or if you’re using a cupcake tin…use protection, get out that cupcake liner.
4. pour batter evenly into the skull pan or cupcake liners.
5. bake 350F for ummm 30 minutes. check with a toothpick to see if done. if not put it in for longer. if done, take it out and let cool.
6. to make the icing, mix 1 cup of confectioners sugar and 4 tsp of cinnamon together dry.
7. add a few teaspoons of milk at a time until you get a thicc consistency. we like a thicc royal icing.
8. when consistency is at a go, put into ziplock sandwich bag if you don’t have a piping bag and nozzle. cut a teeny piece of a corner off in order to pipe. squeeze your bag…mmm no harder. squeeze onto cake until decoration is complete.
Another savory recipe for the @mi6caferecipes exchange! I make this one almost every Thanksgiving, though I sometimes substitute shallots for the onions because they have a sweeter/woodsy flavor. Keep an eye on these… a bit of caramelization is good, but they can burn if you’re too distracted. Also, you can cut everything ahead EXCEPT the brussel sprouts ahead of time. They can get a strange horseradishy taste if you cut them ahead and keep them in water (knows from experience). I tend to toss the marinade and the vegetables rather than drizzle, just to make sure they’re well coated.
This is seriously so much better than string-bean casserole. Your Thanksgiving (or some other fall celebration if you aren’t from the US) will never be the same.
As we transition from summer to fall (or winter to spring if you’re in the southern hemisphere!), let’s gather together to exchange our favorite seasonal, Halloween-related, or Day of the Dead-related recipes!
Recipe exchange week is from October 28 to November 3, so be ready to post all of your favorite October meals and treats!
And remember to tag with #MI6CafeRecipes so we can find and reblog!
Getting a recipe or two in on the last day of the @mi6caferecipes exchange. This is one of my favorite new recipes, and fall(ish) due to some of the spices and sweet potatoes. I’ve taken to making a double batch because we like having the leftovers. I’ve substituted golden raisins for the dates, and I think next time I make it I might double the marinade, since I suspect my large sweet potato is larger than hers, and I like the flavor to be strong.
The best thing about this recipe (other than the fact it’s delicious) is that you can start it in the morning, and it makes the house deliciously fragrant all day. The sweet potatoes absorb the fluids given off by the chicken, so the gravy doesn’t go watery, as so may slow-cooker chicken recipes can. I’ve served it over pearl couscous, but also just eaten it plain, with the sweet potatoes serving as starch. And for those who don’t like cilantro, parsley can be substituted, or you can even drop that ingredient entirely. It’s a very forgiving recipe and smells like fall to me now, and because it’s a slow cooker, it’s perfect for when you’re having guests over because the cleanup is done hours before the meal is.
Pretty sure both my sp00qy Qs make this, fantom!Q because of his heritage (and the spices used in Lebanese food and Moroccan food are similar), and price!Q because one-pot stews seem to be his jam. Hope all my 00q peeps (and peeps beyond) enjoy it!
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