It is Election Day! If you plan on having a party as you watch the results roll in you may want to check out what Chef Uno whipped up for Oliver Tull. She makes a SAKE To Me Punch, Chicken Fried Deviled Eggs and Cheesy Sausage Pretzels.
SAKE to Me Punch
(Makes 1 gallon)
5 cups sake
1 cup St. Germain (Elderflower Liqueur)
1 cup dark rum
2 cup apple cider
1/2 cup lime juice
1 cup frozen blueberry
1 cup frozen raspberry
1 cup thinly sliced apple
1/2 cup ground cinnamon
1 cup granulated sugar
In a bowl, soak blueberry and raspberry in St. Germain for an hour. In another bowl, soak apple slices in rum for an hour. Once fruit has been soaked, combine all ingredients in pitcher and refrigerate until ready to serve.
Chicken Fried Deviled Eggs
1 dozen hard boiled eggs
3 tablespoon sour cream
3 tablespoon mayonnaise
3 tablespoon Melinda's Scotch Bonnet Sauce (preferred hot sauce)
3 tablespoon finely chopped cilantro
2 teaspoon paprika pepper
1 tablespoon sliced chive
to taste salt and pepper
Fried Chicken Batter
1 cup flour
2 each eggs
2 cups panko
1 teaspoon salt
1/2 teaspoon pepper
Cut each egg horizontally and remove the yolk into a bowl. Set the egg white on a separate plate. Repeat until all eggs have been cut. In the bowl with the yolks, add sour cream, mayonnaise, Scotch Bonnet hot sauce, cilantro, salt and pepper. Using a fork, break the yolk and mix until smooth. Place mixture into Ziploc bag until ready to pipe into fried shells.
To batter the egg whites, first set up the dredging station. Place the flour, eggs and panko into three separate bowls. Beat the eggs with 1 tablespoon of water until it becomes a homogeneous mixture. Season the panko with salt and pepper and use your fingers to break down the crumbs until they become at least half of their original size. To dredge the eggs, make sure eggs are dry, coat them in the flour mixture, egg wash, panko and then back into the egg wash and panko. Make sure that all egg whites are thoroughly covered with panko. Refrigerate for 30 minutes up to one hour.
Place 2" of fryer oil into stock pot and heat to 350-375 degrees. Place egg whites into fryer and fry until golden brown, 1-2 minutes. Remove and drain on paper towel.
When ready to serve, place fried egg whites on a plate. Cut a small slit in the corner of the yolk mixture bag and pipe into fried shell. Top with sliced chives and pinch of paprika.
Cheesy Sausage Pretzel
24 each Lil' Smokie Sausages
1 package Pillsbury Thin Pizza Crust
8 ounces provolone cheese slices, cut into 1" strips
3 tablespoon hot Sauce
1 tablespoon kosher salt
3 tablespoon butter (room temp)
2 tablespoon honey
1/4 cup baking soda
Preheat oven to 425°. Fill a stock pot with 3 quarts of water, baking soda and bring to a boil.
Place pizza dough on a floured surface and stretch to a 12" x 12" square, then cut into 4" x 1 1/2" strips.
Wrap a strip of cheese around each sausage. Put the sausage on a strip of dough, top with a couple dashes of hot sauce and roll the dough until the end. Repeat until all dough is used.
Drop the dough into the boiling water for 30 seconds or until it floats. Remove, drain on towel and pat dry. Line a baking sheet with parchment paper and place the boiled dough, 2" apart. Crack eggs in a bowl with 1 tablespoon of water to make an egg wash. Brush the dough with the egg and sprinkle on the salt. Bake for 15 minutes or until golden brown.
While pretzels are baking, mix honey, butter and 1 tablespoon of hot sauce together until combined.
Once pretzels are done baking, remove from oven and brush with spicy, honey butter. Serve warm.
The best of all worlds... sweet, spicy, salty and savory.
Eat well, Chef Uno