KA LOUNGE RECIPES
7352 W. Rawson Ave., Franklin
http://www.thekalounge.com/info/
Dirty Grasshopper
1 oz Van Dutch
1 oz Green Cream de Menthe
1 ½ oz Light Crème de Cacao
½ oz Half and Half
Drizzle chilled martini glass with chocolate syrup, shake ingredients with ice, strain into glass, and garnish with a cholive.
Sexual Chocolate
1 ½ oz UV Cherry
1 ½ oz Godiva White
½ oz White Crème de Cacao
½ oz Half and Half
Drizzle chilled martini glass with chocolate syrup, shake ingredients with ice, strain into glass, and garnish with a cholive and cherry.
Kahlua Pecan Brie
One Brie, 8oz (roughly)
One sheet of Puff Pastry
One Bosch Pear
One French Baguette
1 Cup Pecans, Semi-crushed
2/3 Cup Brown Sugar
2 oz Kahlua
2 tbsp Lingonberry
Oil/Butter
Red cabbage (Optional)
Preheat your oven to 400 degrees. Cut out a 5x5 inch square of puff pastry and roll thin and wrap around brie. Lightly coat the brie with oil and/or butter and place in the oven on an oiled cheet pan and bake for 15 - 20 minutes. While baking the brie slice up half of your pear and cut 8 – 10 slices of French baguette. Next mix your pecans, brown sugar, and Kahula in a large bowl to form a soft topping. When your brie is almost finished cooking turn your oven to broil and place the slices of baguette next to the brie. Let both the brie and bread toast for no more than 5 minutes. Pull your brie and slices of baguette out of the oven; lightly coat the baguettes with oil. Plate your pears, lingonberry on a red cabbage, your brie covered in your Kahlua pecan mix and your baguette.
Pesto Presto
16 oz Pesto
2 tbsp Fresh Tarragon
1 tbsp Roasted garlic, minced
1 cup Pistachios
Salt/Pepper to taste
16x4 ½ inch Rectangle of Lahvash Bread
2 oz Shredded Mozzarella
1 oz Romano
1 oz Assorted Wild Mushrooms, chopped
½ Roma Tomato, diced
¼ cup Quartered Artichokes, minced
First toast your lahvash bread in the oven on high broil for 5 minutes. Then preheat your oven to 350 degrees. Next in a food processor add your pesto, tarragon, roasted garlic, pistachios and any desired salt and pepper. Blend until mix forms a smooth paste. Spread some of the paste onto the toasted lahvash bread. Next sprinkle your mushrooms, tomato, and artichokes evenly across you pizza. Top with your shredded Mozzarella, followed by your shredded Romano. Bake for 10 to 12 minutes, until lahvash is firm and cheese is melted.
Stuffed Olive Antipasto
2 Slices of Sopressata
2 Slices of Genoa Salami
1 Slice of Prosciutto
2 Blue Cheese Stuffed Olives
2 Roasted Garlic Clove Stuffed Olives
2 Pistachio Stuffed Olives
2 Salmon Stuffed Olives
One French Baguette
Dash of Olive Oil
Tomato Artichoke Salad
2 Roma tomatoes, chopped (1/4 inch pieces)
½ cup Quartered artichokes
3oz Fresh mozzarella, cubed (1/4 inch pieces)
2tsp Dry oregano
1 tsp Dry cumin
2 tsp Dry thyme
2 tsp Dry parsley
3 tsp Roasted garlic, minced
1/8 cup Red wine vinegar
¼ cup Olive Oil
Chop/mince necessary ingredients, mix well and serve.
Slice your baguette into 6 - 8 slices, toast, drizzle with olive oil and serve with Tomato Artichoke salad, olive and meats.
