Two friends eating and drinking their way through Gold –Book 5 of the Plated Prisoner series by Raven Kennedy!
SPOILERS FOR THE SERIES
Recipes for food and cocktails mentioned in this episode:
Crockpot Potato Soup
Ingredients:
- 5 large russet potatoes peeled and diced Or 30 oz bag of diced hashbrowns (I like the O’Brien ones)
- 1 small onion diced
- 4 cups chicken broth
- 4 tablespoons butter
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup heavy cream
- ⅓ cup sour cream
- 1 tablespoon xanthan gum or cornstarch (I prefer cornstarch)
Directions:
Add the potatoes, diced onions, chicken broth, seasonings, and butter to your slow cooker or Dutch oven for the stovetop
In the crockpot cook on low 4 to 6 hours, or on high 3-4 hours or on the stovetop around 15-20 minutes or until the potatoes are soft.
For the crockpot:
- About 30-60 minutes before it is done, in a small mixing bowl whisk the heavy cream, sour cream, and the Xanthan gum together. This will get thick.
- Stir into the soup.
- Cook the soup on high for 20 to 30 minutes until the soup thickens slightly.
For the stovetop:
- About 5-10 minutes before it is done, in a small mixing bowl whisk the heavy cream, sour cream, and the Xanthan gum together. This will get thick.
- Stir into the soup.
- Cook the soup on high for 5-10 minutes until the soup thickens slightly.
Wine/Cocktail Pairing: The Broken Winged Bird (a C&C original)
Ingredients:
- 2 oz gold rum
- 1 oz blackberry liqueur (like Chambord or crème de mûre)
- ¾ oz fresh lemon juice
- Ginger beer, to top
- Ice
Directions:
- Fill a shaker with ice. Add gold rum, blackberry liqueur, and lemon juice.
- Shake until chilled, then strain into a tall glass over fresh ice.
- Top with ginger beer and give it a gentle stir.
- Garnish with a lemon twist (or, if you’re feeling dramatic, a feather-shaped stir stick).
So pour one out clink your glass, and let’s get into it!
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