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Liz and Alissa Make Stuff is a show about friendship fueled fabrication. We're friends, we like to make stuff, we're going to tell you about it. This show probably won't teach you much but it will definitely make you laugh, either at us or with us...you decide! New episodes every other Wednesday! Follow us on Instagram, @lizandalissa and join our Facebook group, Liz and Alissa Made Me Make It to see more photos of what we're making and to show us what you're making!

Jul 5, 2017

Liz and Alissa Make Milk Punch - Curdles & Whey, PART 1

Join us as we delve into the fantastical alchemy that is clarified milk punch! We talk about how we discovered this gross sounding but heavenly tasting cocktail, learn about it's sometimes disgusting origins and make enough silky smooth drinks to last us through 2019 at least.

 

Keywords: milk, rum, simple syrup, curds, whey, Aretha Franklin, beef

 

Steak in a Snuggie

Thank you @houseonhillroad on Instagram for naming our beefy treats


2 tbsp olive oil, divided
2 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1/4 cup dry sherry
1/4 cup heavy cream
3/4 lb beef tenderloin, cut into 16 3" strips, about 3/4" thick
1 sheet frozen puff pastry, thawed
One egg

Preheat oven to 450*..


Put 1 tbsp oil, garlic and rosemary in a cold pan and place over medium heat. When garlic is fragrant and just turning golden, add sherry. Cook until sherry is reduced by half. Add cream, stir until sauce bubbles and starts to thicken. Season with salt and pepper to taste. Remove from heat and set aside. 


Pat beef dry with paper towels. Season liberally with salt and pepper. In a separate pan, heat remaining tbsp of oil over high heat until it's almost smoking. Sear the beef on all sides. It should be browned but not cooked through. Set aside. 


On a floured surface, roll out the sheet of puff pastry to a 12" x 12" square. Cut into 8 6" x 3" rectangles then cut each rectangle diagonally into 2 triangles. 
Spread a small dollop of cream sauce across the base of one triangle. Lay a strip of beef on top of sauce. Roll beef up in pastry and lay on a large baking sheet. Repeat with remaining beef and space evenly on baking sheet. 


Lightly beat egg with a splash of water. Brush each pastry roll with egg. 

Bake until golden, about 15 minutes. Serve with horseradish cream sauce (recipe below). 
Horseradish Cream Sauce
1/2 cup sour cream
2 tbsp prepared horseradish
1 tbsp minced fresh parsley
Salt and pepper to taste
Combine all ingredients. 

What We Made:

Pics:

Finished milk punch

 Liz's milk punch in process.

 

Alissa's gross curdles

curdles

Alissa's straining set up

 

Music: 

The Show Must Be Go Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

 

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