Fun Recipes for Your Australian Labradoodle

by

Recipes For You and Your Dog
Creature Comforts
By Jessica Nosek
Oh! What to do with these long, dark evenings?|
Why, a little impromptu party of course! Take a cue from countries that not only know winter, but embrace it. If the season is dragging you down, these recipes are sure to fire you up.

Glogg
Zest from 1 orange
6–12 whole cloves
2 sticks cinnamon
8 cardamom seeds
2 Tbsp brown sugar
2 cups raisins
1 cup blanched almonds
2 cups vodka
1/4 bottle port
2 bottles Burgundy wine
Simmer spices in vodka for about an hour. Remove from heat, add orange zest and raisins, and allow to sit overnight. (But if pressed for time, this mixture can be used immediately.) When close to serving time, strain the infused vodka and combine with wines in a large saucepan. Heat slowly to a simmer.

Serve hot in glasses with almonds sprinkled on top.
Fondue Neuchâtel
Serves 4
1 clove garlic
1–1/2 cups dry white wine
1 tsp lemon juice
2 cups grated Emmenthal cheese
2 cups grated Gruyère cheese
1 Tbsp cornflour
3 Tbsp kirsch
White pepper, grated nutmeg
and paprika to taste
French bread, cut into
1-inch cubes, for serving
Rub the inside of the fondue pot with the clove of garlic. Light the flame under the pot and gently heat the wine and lemon juice, stirring continuously, while gradually adding cheeses. When the mixture begins to bubble, add blended kirsch and cornflour. Cook 2–3 minutes, seasoning to taste.
Using fondue forks, dip French bread into the hot cheesy mixture—and enjoy!
Even the dog’s got the winter blahs? A little gingerbread will add some spice to poochie’s life.
Doggie Biscotti
1 cup unbleached flour
1 cup whole wheat flour
3/4 cup oat flour
1/2 cup rye flour
1/2 cup cornmeal
1/4 cup milk powder
1 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1 cup vegetable or chicken broth
1 egg, lightly beaten
2 Tbsp honey
3 Tbsp peanut butter
1 Tbsp vegetable oil
In a large bowl, combine all the dry ingredients. Then in a separate bowl, mix together all the remaining wet ingredients. Blend wet into dry until well combined. Form into two balls and shape each into an oval-shaped log, approximately 4” wide. Place on a baking tray and bake at 250oF for 30 minutes or until golden-brown. Let logs cool, then cut into slices and place slices on baking tray. Bake at 325oF for 5 minutes, then turn the slices over and bake for another 5 minutes.
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