Called beef carbonnade, beer beef stew or Flemish beer stew, this mouthwatering casserole is an ideal savory and comforting dish to enjoy with the onset of autumn.
Because this delectable stew is so easy to prepare, it makes a perfect weeknight meal. You can cook and refrigerate it a day ahead. Or, you can make in advance and freeze it...then just reheat and prepare any sides right before you serve it.
You'll find this delicious carbonnade is certain to please all...family or guests!
You all know how much my son loves desserts with cherries! Naturally, I was inspired when I saw Dan at Mantitlement's recipe for Moonshine Cherry Cheesecake Bites. Using his recipe as a guide, I did my twist on it using amaretto liqueur, firming and making the batter more workable with cake mix (which also added more texture and even more flavor) and completing with a coating of crushed toasted pecans. I imported the idea of the cake mix from my recipe for Marbled Candy Barks with Cake Batter. I also substituted the maraschino cherries with dark morello cherries.
We enjoyed these divine coated spiked cherries as a prelude to other desserts at a recent "After-The-Fact" family birthday party, and they were gobbled up in no time! The party was to celebrate several birthdays for which we'd all been unable to gather at the same time.
I can't give Mantitlementenough accolades! Dan, in collaboration with his wife Christie, offers such unique recipes with fabulous photos! Their creations include delicious family-friendly recipes, along with marvelous appetizers and beverages. Do check them out...you'll love the site!
By the way, accidents sometimes do actually become wonderful creations. I forgot not to completely cover the cherries with the batter, so I added an uncoated spiked cherry on top of each coated spiked cherry; and Ta-Dah...
I absolutely love both of these incredibly delicious and addictive flavors of candy bark...and know you will too! The clever addition of cake batter is what makes these fantastic barks so unique. At first, I was completely crazy for the dark chocolate one. Then, I developed the peanutbutter one...oh man, I believe it's now my favorite! I'm still crazy for the dark chocolate one, though...you decide which is your favorite.
I've presented these barks as gifts several times recently, and they quickly disappeared. This is one candy I want around all the time; and because it's so easy to make, that's no problem!
As always, it's best to thoroughly read your recipe before starting. The two flavors of candy bark I've posted here are slightly different in ingredients and methods.
Pan steamed and finished with a golden crust, this is an incredibly easy way to prepare and enjoy the buttery taste and velvety texture of Yukon gold potatoes.
I developed this recipe as an accompaniment to a wonderful dish which I plan on posting soon. In the meantime, I know you'll find these versatile and beloved potatoes a gratifying side for many entrees.