The Perfect Anniversary or Valentine’s Meal with Patti Hilton of Barefoot Bistro!

1 shot Malibu Rum

1 shot Peach Schnapps

1/2 shot Vodka

3 shots Cranberry Juice

Garnish with Strawberries

————————————————–

2 pounds Potatoes (Yukon Golds work best)

Salt to taste

1/4 tsp Nutmeg

1/2 tsp Black Pepper

3 large Egg Yolks

4 Tbsp Unsalted Butter, divided

1/4 cup Heavy Cream

1. Put potatoes in medium to large pot and cover with a couple of inches of cold water. Add a couple of tsp of salt to water. Bring to a simmer and cook until tender. About 20 to 25 min.

2. Preheat oven to 425. While potatoes are boiling, melt 2 Tbsp of butter and set aside. You will use butter to coat potatoes right before they go in the oven.

3. When potatoes are cooked, drain, then put back in pot and set over low heat. Allow them to release steam for a couple of minutes.

4. Add 2 Tbsp of butter and mash until butter is incorporated. Ad nutmeg, black pepper and heavy cream and continue to mash until smooth. But do not over-mash.

5. Use piping bag to pipe mixture on cookie sheet or just fill a casserole dish.

6. Bake for 45 minutes.

————————————————–

4 Tbsp Butter

1 Tbsp Oil

2 Onions diced

4 Garlic Cloves minced

1 and 1/2 pounds fresh brown Mushrooms sliced

4 tsp Thyme chopped

1/2 cup Marsala Wine (dry red or white)

6 Tbsp all purpose Flour

4 cups low sodium Chicken Broth

1 to 2 tsp Salt

1/2 to 2 tsp Black Pepper

2 Beef Boullion cubes crumbled

1 cup Heavy Cream or Half n Half

Chopped parsley and Thyme for sprinkling on top

1. Heat butter and oil in large pot over medim-high heat until melted. Saute onion for 2 to 3 minutes until softened. Cook garlis until fragrant, about 1 minute.

2. Add mushrooms and 2 tsp thyme, cook for about 5 minutes. Pour in wine and allow to cook for 3 minutes.

3. Sprinkle mushrooms with flour, mix-well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium, season with salt, pepper and crumbled boullion.

4. Cover and allow to simmer for 10 to 15 minutes while occasionally stirring, until thickened.

5. Reduce heat to low, stir in cream and allow to gently simmer. Adjust salt and pepper to your taste.

6. Mix in parsley and remaining thyme. Serve warm.