If you've listened to our latest episode of Midwest Coven Cast (Season 3, Episode 2: "The New Recipes Experience"), then you heard all about the new recipes that we tried. We wanted to make sure you each had access to some of the new recipes so that you also have the chance to flex your culinary muscles and give them each a taste..
Sam started us off with some fantastic sangria. It was fruity, fun, and gave a little buzz. You can recreate the drink using this recipe.
Sam topped off the feel good vibes of the sangria with RSO gummies. They were delicious and a great way to get us ready for all the munchies we were about to consume. Here is the recipe she used! Obviously this is only recreationally legal in some states, so be sure to follow all applicable laws.
Finally, Sam started us off (food-wise) with some garlic-y goodness with this Rosemary Garlic Monkey Bread.
Marilyn provided a "main course" of sorts in truly experimental fashion. Concocting an intuitively derived meatball dish (made in a white gravy) and served over mashed potatoes.
Here is the recipe:
Meatballs & White Gravy
1 to 1.5 Pound(s) hamburger meat
.5 Tablespoon rosemary
.5 Tablespoon sage
.5 to 1 Tablespoon of minced garlic
1 Tablespoon olive oil (adjusted based on feedback from the episode)
.5 Cup of flour (approximate)
.5 Cup of Heavy Cream
1.5 to 2 Cups of Milk (approximate)
Salt & Pepper to Taste
Large skillet with a lid
Large Bowl
Medium bowl (preferably a measuring bowl with a spout for pouring)
Small bowl
In a large bowl combine the hamburger, rosemary, sage, salt, and pepper. Use clean hands to integrate the spices well amongst the meat. Form one inch meat balls by pinching off meat and rolling in your hands.
In a medium bowl, pour your milk and heavy cream and combine with garlic, then set aside. In the small bowl add your pre-measured flour. Also set this to the side.
In a large skillet add the olive oil and use your fingers to ensure the oil spreads over the bottom of the pan. Add meatballs in a single layer to the skillet and start the stove burner at a medium/medium-low heat. Cover and allow meatballs to cook approximately 6-9 minutes (checking occasionally). Flip your meatballs and continue to cook covered for another few minutes until the meatballs are mixed through. Once meatballs are cooked, remove them from the skillet, taking care to preserve the drippings in your pan.
The next steps will need to happen fairly quickly. First pour your flour directly into the drippings, stirring constantly, It will combine quickly and as soon as most of your flour is moist/stirred into the drippings, start incorporating your milk mixture. You will likely want to add this in a few spirts, allowing a smooth, non-lumpy incorporation of the milk with the roux (i.e. flour/grease mix). Stir constantly. After some time, your mixture will begin to thicken. Once it is nearly a gravy consistency, add your meatballs back into the pan and lower the heat to very low. Allow the meatballs to simmer for 15-20 minutes.
Serve over your favorite mashed potato recipe.
Suzie is the resident dessert queen and upheld her sweet-tooth satisfying role with a couple of Pinterest recipes she had been wanting to try for some time (and just needed an excuse to finally take the culinary plunge.
First, Suzie had us try an amazing peanut butter ball. It was like a Reese's cup...but better, frankly. You can find the recipe pinned here!
And what is a family meal without TWO desserts? Especially when Suzie is the one dishing it up? She also made a Peanut Butter Oreo Pie, which we though was similar to and perhaps an occasional alternative for one of our favorites of hers, Dirt Pudding.
We hope you enjoyed "The New Recipes Experience" episode of Midwest Coven Cast and that you will both try out these recipes AND let us know what YOU think of them!