By NICOLE MARSHALL MIDDLETON Food Writer on Oct 27, 2012, at 9:43 AM Updated on 10/27 at 9:43 AM
TASTE
If you are interested in trying an array of the local food truck fare, put Food Trucks on 11th on your schedule for Tuesday. ...
The newest doughtnuts to hit Tulsa will be on sale at the Guthrie Green Food Truck Wednesday today.
The weekly event ...
The doughnut craze has swept the country with bakeries churning out unique versions of the breakfast treat.
On Friday, ...
National Pumpkin Day fell on Friday this year.
Since it happened to fall on the end of the work week, why not indulge in a celebratory pumpkin cocktail? There’s so much more to do with pumpkin than make pies.
And while you enjoy your cocktail, imagine what fall would be without pumpkins.
Pumpkin Spice Margarita 2 parts Avión Reposado
1 part Pumpkin Spice Liqueur
2 parts Half and Half
Cinnamon Sugar
Method
Combine Avión Reposado, pumpkin spice liqueur and half and half in shaker with ice. Shake and strain into a glass with cinnamon sugar rim.
Pumpkin Nog (Party sized)12 Eggs
.5 lb Sugar, divided
1 (750-mL) bottle 10 Cane Rum
5 cups Whole milk
1 tsp Vanilla extract
.5 tsp Ground cinnamon
.5 cup Pumpkin puree
Garnish: Whipped cream and freshly grated nutmeg
Glass: Martini
Preparation
Separate the eggs and refrigerate the whites. In a mixing bowl, beat the yolks until creamy. Gradually add in .25 lb sugar, beating at high speed until thick. Stir in the rum, milk, vanilla, cinnamon and pumpkin, and chill for at least two hours. Beat the egg whites until soft peaks form. Add the remaining .25 lb sugar, beating to stiff peaks. Fold the chilled rum mixture into the egg whites. Serve in Martini glasses garnished with freshly grated nutmeg and a dollop of whipped cream.
- adapted from Liquor.com
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