Dovell and Moo's Missionary's Downfall

There used to be a restaurant in Chicago called Don the Beachcomber. As I understand it, Don's was part of a chain and was the original "tiki" restaurant and bar (predating Trader Vic's). Well there was a rum drink that my parents loved. As the family lore goes, Don's bartender wouldn't give them the recipe so they decided to figure it out for themselves. They'd drop in, have a Missionary, discuss what they thought were the ingredients, and then they'd rush home and try to reproduce the drink. Sometimes they'd do this several times in the same night. No fear of drunk driving in those days because they lived within walking distance. But they did tell us how once they got the idea to walk down Michigan Avenue with their eyes closed. The plan was one would keep their eyes open and serve as the guide for the other. But roles got crossed and they both closed their eyes as they walked down Michigan Avenue together. Ah youth! Here is their version of the Missionary's Downfall, which is pretty close to the recipe I've since found on the Web.

1 1/2 oz. light rum (kept in the freezer for maximum chill)
1 1/2 oz. simple syrup (equal parts sugar and water boiled until sugar completely dissolves, this keeps well)
Juice of one lime
10-12 mint leaves
1/2 jigger of peach liquor (today I use Peachtree)
1 oz. of canned, crushed pineapple

Put rum, syrup, lime juice, mint leaves, Peachtree and pineapple in blender. Blend until mint leaves are completely chopped up and give a green tinge to the drink. Add crushed ice to your preference. You want the drink icy but not completely frozen. This should make one drink. I like to serve in a large martini or champagne glass (not a flute). For the full effect, keep glasses in freezer until ready to serve. Garnish with a sprig of mint.

Kendra's Venison Bourguignon

Wow, I love this dish. It started as a beef recipe but venison is much healthier. And I happen to be a fan of game. This recipe serves four.

2 pounds venison, cut into bite-size cubes
5 medium onions, peeled and sliced
3 T olive oil
1 1/2 T flour
Big pinch marjoram
Big pinch dried thyme
Salt and pepper to taste
1 bottle red wine, burgundy or zinfandel works well
1 large can or box of condensed beef broth, I use organic and you could easily substitute with vegetable or mushroom broth
3/4 pound fresh mushrooms, sliced

Peel and slice onions, set aside for a moment. Cube venison and set aside. Heat a large, heavy skillet and add 2 T olive oil. Saute onions until browned. Remove them from skillet and set them aside. Now add 1 T olive oil to your still hot skillet then add the venison. Once they are brown on all sides sprinkle with flour and seasonings. Stir together well then add 1/2 cup broth and 1 cup of red wine. Stir and let simmer. You want the mixture to be just barely bubbling. Now this process is going to take about three (3) hours. And as the liquid begins to cook away you keep adding more in the same proportions (1/2 cup broth to 1 cup of wine). You want the liquid to almost cover the meat at all times, so check regularly. And give a little stir every time you add more liquid. When the bottle of wine is used up, you've added enough liquid. DON'T COVER DURING THIS PROCESS. You want the liquid to evaporate and leave the flavors behind.

At the end of about three hours you reintroduce the browned onions and the mushrooms. Stir well and simmer very low for about 45 minutes more. The dish will look very dark and thick at the end. You can set aside now, even refrigerate overnight. In fact I think it's better made ahead. When serving, first warm it up. If you think it's too thick you can always add a little broth and wine to thin. It should be bubbling when you are ready to serve. Prepare noodles or rice. Mound onto dinner plate and cover with the venison.

Moo's Bread Pudding with Whiskey Sauce

Oh boy, HICCUP, this is a HICCUP real palate pleaser.

1-1/2 cups raisins
2/3 cup rye whiskey
1-1/4 loaves day-old French bread (about 8 cups of 1/2" cubes)
6 cups milk
5 eggs
2/3 cup sugar
6 T butter, melted and cooled
2 t. vanilla
1 T salt

Sauce
1 stick butter, softened
1/2 cup sugar
2 eggs
1 cup whiskey

Soak raisins in 2/3 cup whiskey. Cut French bread into 1/2" cubes. Combine cubes with milk at room temperature, stirring occasionally for about 2 hours. Shortly before that time is up, beat eggs, sugar, melted (and cooled) butter, vanilla, and salt then ad to bread mixture. Combine well. Pour into a well-buttered souffle dish. Cover and chill overnight. Next day bring to room temperature, stir a bit. Preheat oven to 375 degrees. Bake for 1-1/2 hours, until edge is puffed and golden brown (center will not rise as much).

Sauce
Cream the stick of butter with sugar. Beat in the eggs in one at a time. Transfer to a double boiler over simmering water. Add the cup of whiskey. Cook, stirring until slightly thick.

Serve hot.