Homemade Bailey's - Making Spirits Bright!

A few weeks ago, I was invited to my friend Jess' aunt's house for a Bailey's-making party.  I didn't even know you could do such a thing!  Since I've been known to enjoy a glass (or two) of Bailey's over ice around the holidays, I agreed.  It is super easy and we had a great time eating, and making batch after batch of the holiday treat.  Below is the recipe for 1 batch, which fills up about a wine bottle and a half.  I'm also including the Crusty Sausage-filled Bread recipe in here from my uncle Duane, since that's what I brought to the party, and it is delicious and Christmas-y.  Enjoy!

Homemade Bailey's Irish Cream
1 3/4 cups of booze (we used bourbon, but you could also use whiskey if you want a little more of a bite)
1 cup heavy cream
1 can sweetened condensed milk
1 Tbsp chocolate syrup
1 tsp instant coffee (you can use more if you want a more pronounced coffee flavor)
1 tsp vanilla extract
1 tsp almond extract
3 pasteurized eggs (if you don't use pasteurized eggs, the Bailey's will not last more than 1-2 days)

Put all ingredients into a blender, and blend for 30-60 seconds until everything is incorporated. Pour the Bailey's into an old wine or liquor bottle.  The Bailey's will last 2-3 months in the refrigerator.  We ended up making WAY too much and I ended up with 4 bottles.  So if anyone wants to stop in for some Bailey's at any point between now and the end of February, please feel free!  :-)

Crusty Sausage-Filled Bread (from NPR's The Splendid Table, courtesy of my Uncle Duane)
1 1/2 pounds ground pork sausage
3 eggs, lightly beaten
2 tsp finely chopped fresh basil
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground sage
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 cups coarsley grated mozzarella
1 cup freshly grated Parmigiano Reggiano
2 packages pizza dough (I used Pillsbury, and they work wonderfully)
1/4 cup all-purpose flour, for working the dough
1 cup whole grain mustard, for garnish/dipping

Preheat the oven to 375.
Break up the sausage into small pieces and saute it in a skillet over medium0phigh heat until completely brown and cooked through.  REmove it from the pan with a sloted spoon and drain on paper towels.  When drained, place the cooled sausage in abowl with the eggs, basil, cloves, allspice, sage, salt, pepper, mozzarella, and Parmigiano.  Mix well.

Set one pound of the pizza dough on a lightly floured board.  Sprinkle the top of the dough lightly with flour and roll it out into a 10x12 inch rectangle, 1/2 inch thick.

Spread half the sausage filling over the dough, allowing a 1 1/2 inch border on all sides. Fold in the border of dough and press down.  Roll the dough into a jelly roll, begining witha short side.  Place the dough, seam-side down, on a baking sheet.  MAke the second filled bread with the remaining ingredients and place it on the same baking sheet.  BAke the breads about 40-45 minutes, until they are crusty and brown.  Cool the breads on a wire rack.

Serve the breads warm, with the mustard on the side.

Early Winter - Black Bean Soup

The Talking

So, it was a cold winter fall Saturday, and I wanted to make some soup.  I putzed around all morning, and finally got around to picking a spicy black bean soup that my co-worker had recommended, and heading to the grocery store.  By the time I got everything sauteed and into the crock pot, it was 3:00 pm.  Then I realized that the soup needed to cook for 6 hours.  I had plans with friends for dinner.  Oops.  I didn't want to leave the soup cooking and turn the beans into total mush, so I invited everyone over here instead....for pizza.  The dialogue that happened as they walked in:
Friends: "Oooh, it smells so good!"
Me: "Too bad, we're having pizza"

Oh well.  I enjoyed the soup myself for the next 7 days (it made a lot)!

The Eating

If you like your food spicier, I would definitely add more of the chipotle chilis, and maybe even some fresh jalepenos. I also served it with honey cornbread muffins, which might be one of my favorite things ever and SUPER easy (why does anyone use boxed mix when these are so much better?)

Spicy Black Bean Soup

1 tbsp olive oil
1 medium red onions, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
4 garlic cloves, minced
4 tsp ground cumin
1 16 oz bag dried black beans
1 tbsp canned chipotle chilis in adobo sauce, chopped
7 cups hot water
2 tbsp fresh lime juice
2 tsp coarse kosher salt
1/4 tsp ground black pepper

To garnish:
Sour cream
Cilantro
Lime wedges

Heat olive oil in large nonstick skillet. Add pepers and onions and saute until beginning to brown, about 8 minutes.

Add garlic & cumin and saute 1 minute more.  Transfer mixture to slow cooker or crock pot.  Add beans & chilis, and then the 7 cups of hot water.  Cover and cook on high for 6 hours until beans are very tender.  Puree with an immersion blender until desired consistency.  Stir in lime juice, salt and pepper. To serve, ladle into bowls, and garnish with cilantro, sour cream and lime wedges.


Honey Cornbread Muffins (adapted from the Neelys on Food Network)

1 cup yellow cornmeal

1 cup all purpose flour

1 tbsp baking powder

1/2 cup granulated sugar

1 tsp salt

1 cup whole milk (I've used 1 or 2% and it works just fine)

2 large eggs

1/2 stick butter, melted

1/4 cup honey

Preheat oven to 400 degrees.  In a large bowl mix together the cornmeal, flour, baking powder, sugar and salt.  In another bowl, whisk together the milk, eggs, butter and honey.  Add the wet to the dry ingredients and stir until just mixed.

Line a muffin tin with paper liners and evenly divide the cornbread mixture among the 12 cups.  Bake for 15 minutes until golden.

Enjoy!