Cooking is More Fun When Hammered so Try the “Memory Lapse Banana Rum Cake” from this New Cookbookby Larry Cox on Apr. 30, 2012, under Uncategorized
Never Cook Sober Cookbook: From Soused Scrambled Eggs to Kahlua Fudge Brownies, 100 (Fool) Proof Recipes by Stacy Laabs & Sherrie Field (Adams Media, $14.95)
Stacy Laabs and Sherrie Field believe that cooking is much more fun when you’re hammered. Stacy, who began a lifelong appreciation for wines and liquors after taking a bartending course when she was 21, and Sherrie, an accomplished homebrewer and wine maker, serve up 100 recipes for appetizers, entrees, sides, and desserts that are guaranteed to get your taste buds buzzing.
Speaking of buzz, almost every recipe in this collection is guaranteed to trigger a hangover so be forewarned, unlock that liquor cabinet and let the cooking begin.
The recipes are basically divided into four sections: Breakfast, Lunch, Dinner and Desserts. Laabs and Field recommend that in order to keep costs down, miniature bottles of alcohol will help. They also suggest that you should play with flavors and the alcohol content. Depending on how tipsy you plan to get, adjustments can and should be made.
This is more a celebration than a cookbook. The authors urge readers to “Go drink, eat, and drink some more to salute all your dreams, forgive your mistakes, and move on to embracing your goals in the journey.” They add that it is all about finding fun in hard times. Life is too short, so carpe diem!
As Edward Abbey once said, “A drink a day keeps the shrink away,” so one of the first recipes I tested was a breakfast recipe. I love yogurt so was especially intrigued by the “Giddy Raspberry Tea Vodka Granola Yogurt.” It was, indeed, a bracing way to begin a new day. My second recipe was a tasty “Chillin’ Whiskey Pork Chops,” topped off by a decadent “Memory Lapse Banana Rum Cake.”
This is a fun collection. I had fun, I think.
MEMORY LAPSE BANANA RUM CAKE
1 package yellow cake mix
1/8 tsp baking soda
1/3 c dark rum
1/3 c olive oil2/3 c cream soda
1 cup banana, finely mashed
1/3 c toasted, chopped walnuts
¼ c butter, room temperature
2 tsp vanilla
2 Tbs dark rum
2 Tbs cream
¾ tsp salt
3 c powdered sugar
Preheat oven to 350F. Combine all of the cake ingredients (except the walnuts) in a large bowl. Mix until smooth, then fold in the nuts.
Pour mixture into a Bundt pan. Bake for 35 minutes. Allow to cool completely.
For the icing, combine butter, vanilla, rum, cream, and salt. Slowly blend sugar until icing is smooth and thick. Apply icing to cake. Serve.