Our favorite Los Angeles fan correspondent duo, comedian Bridget McManus and personal chef John Gabaldon are back with a new twist on a St. Patrick’s day favorite. (Also, check out their other recipe in “Episodes” to put a kick in your clover.)
If possible, try to find cream that has not been ultra pasteurized.
Makes 1 cup
1/2 cup cold heavy cream
1 tablespoon confectioners’ sugar
1/4 teaspoon pure vanilla extract
Place the cream in a medium bowl and beat with an electric mixer at medium speed or by hand until thick and frothy. Add the sugar and vanilla and continue to beat until soft peaks form, being careful not to over mix. Though the cream will hold its peaks for several hours in the refrigerator, you should use it immediately.
Posted November 6th, 2011 | 6 Comments
Posted October 23rd, 2011 | 9 Comments
Posted September 6th, 2011 | 10 Comments
Secret ingredient is Taylor's Velvet Falernum Liqueur
Maybe if you get to our Swizzle Stick Bar you can sneak a peak over the bartender's shoulder, otherwise our lips are sealed. Oogy Wawa!
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A www, c'mon. Let a Idaho Boy who loves N/O, and gets there annually for the food in on the "secret" ingrediant for the Adelaide Swizzle.
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March 17th, 2009 @ 4:11 pm
Bridget and John — thanks for giving us a new way to serve up an old fave. I’m thinking of using the coconut milk and some Kona Coffee to make a Hula Coffee aka an Island Joe. Yummy…
March 19th, 2009 @ 1:32 am
I love that you used coconut cream as I am allergic to milk products. I am going to try this!
March 20th, 2009 @ 2:18 pm
ha! you are in LA but it looks freezing there, what up?!
December 18th, 2009 @ 10:23 am
A classmate recommended me to read this website, nice post, interesting read… keep up the nice work!