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  • in Recipes

    Chai Spiced Snickerdoodle Skillet Cookie

    This giant skillet snickerdoodle recipe is a fuss-free way to make cookies for a crowd! It’s warmly spiced and bakes into a chewy, pillowy-edged cookie with a soft interior.I almost waited to post this recipe in fall months, but ultimately decided that’s just too long to wait! Warm chai spices are perfect for cozy feelings at any time of year. And personally, I’ve found they’re especially nice on those mellow summer days when a thunderstorm rolls in, and all you can do is curl up on the couch with a snack and something to read. This recipe is great when you need those cozy, happy feelings that only come with something baked, deliciously buttery, and sweet.
    Grab a 10-inch cast iron skillet and butter it up! You can also use a 10-inch round cake pan if you don’t have a skillet, but I think everyone needs at least one 9 or 10-inch cast iron skillet. I’ve used a lot of different cast iron pans over the years, some that are practical and others that are considered fancy and cost as much as a whole set of cookware. If you’re looking to add one to your kitchen, I’ve found that you cannot beat the performance of a preseasoned Lodge cast iron pan (10.25-inch) for the money ($15-$25).Cast iron does take some maintenance, but it’s not difficult to use or clean (cleaning 101 here). In fact, I once knew someone who used theirs as a boat anchor for years, and then cleaned it back up for kitchen use! (For the record, I don’t recommend doing that!)

    Hello, cookie dough! This is a very simple dough that uses cream of tartar in the formula to help leaven and stabilize the baked cookie. You won’t get those pillowy baked edges without it! The dough needs to rest for about 10 minutes after mixing. It will firm upon standing.

    While you’re resting the dough, mix up the chai spice with a little sugar. A classic snickerdoodle could be made by just using the sugar and cinnamon in the recipe – but I urge you to try my chai-spiced version! It’s so comforting. 

    After resting, you should have an un-sticky dough. Roll it into a ball, and then into the spices. Place the ball in the center of the pan – you don’t even have to tamp it down!  Just let the ball spread in the oven as it bakes. This process is pretty neat to watch through the oven window.
    Look at that! It really does look like one big snickerdoodle cookie, complete with pillowed edges and a crackled top.
    This is such a lovely thing to share, and it’s also a little too easy to grab a slice from the pan throughout the day! I mentioned this recipe is great for a crowd, but our 2 person household has managed to eat all but two slices.
    You’ll have a little chai spice leftover, so save it to sprinkle over – everything! Here I’ve sprinkled some on top of ice cream. Did I mention this cookie is utter perfection with a scoop of vanilla? It is!
    This skillet cookie should be in everyone’s recipe box! It has all the best parts of snickerdoodle cookies without the production of portioning. Enjoy!

    Chai-Spiced Snickerdoodle Skillet CookieYields one 10-inch skilletCookie dough1 cup (226g)unsalted butter, melted2 cups (300g) all-purpose flour1 teaspoon baking soda1 teaspoon cream of tartar1/2 teaspoon fine sea salt1 cup (200g) granulated sugar1/4 cup (53g) brown sugar, lightly packed1 large eggChai spice coating1/4 cup (50g) granulated sugar2 teaspoons ground cinnamon1/4 teaspoon ground cardamom1/4 teaspoon ground ginger1/8 teaspoon ground allspice1/4 teaspoon ground cloves1/4 teaspoon freshly grated nutmegPreheat the oven to 350°F.Coat a 10-inch cast iron skillet with some of the melted butter using a pastry brush. Set aside.For the dough, whisk the flour, baking soda, cream of tartar, and salt together in a large mixing bowl. In a separate medium bowl, mix together the remaining melted butter, granulated sugar, brown sugar, and egg. Pour the liquid mixture into the flour mixture. Beat together using a hand mixer on low speed until combined. Let the dough rest uncovered for 10 minutes, or until firmed and not sticky.Meanwhile, make the chai spice coating. Stir together the granulated sugar and all of the ground spices in large bowl. When the dough is firm, gather it together with your hands and form into a large ball. Roll the ball in the spices repeatedly until the ball is totally covered with the sugar and spice mixture. You will have leftover chai spice (save for other use).Place the ball in the center of the buttered skillet; do not spread or flatten it. The ball will spread as it bakes. Bake for 35 minutes, or until the cookie fills the pan and is golden brown and crackled on top. Cut into wedges and serve warm with scoops of ice cream and leftover chai spice sprinkled on top. Or store room temperature wedges in an airtight container for up to 4 days.
    link Chai Spiced Snickerdoodle Skillet Cookie By Heather Baird Published: Monday, July 06, 2020Monday, July 06, 2020Chai-Spiced Snickerdoodle Skillet Cookie Recipe LEGGI TUTTO

  • in Drink

    2020 Second Half Preview

    I’ve already got 40 recipes logged in that spreadsheet, which will remain under lock and keyboard until I’m ready to unveil it, but I also wanted to have a community aspect to this project. So if you have a favorite Bloody Mary recipe – either from a book, a magazine, the internet, or a maybe even a secret family recipe – please do give us a shout by emailing [email protected] or sending us a message on Instagram @ModernBarCart. Ideally, I’d like to pump up the number of recipes on the spreadsheet to at least 100 so we can hit that triple digit mark, so any help I can get along the way from our listeners’ informed palates would be A-mazing.
    Now, just because I’m out there on my Pequod hunting down my zesty, red nemesis doesn’t mean I don’t occasionally have time to work on other stuff as well. So here’s a quick rundown of other things we have in the works.
    Episodes in the Works
    On the “Bar Cart Essentials” side of things, I’m really looking forward to a couple important episodes that are long overdue.

    One of them is the topic of smoked cocktails. This is admittedly a bit of a blind spot for me, but I did recently acquire a smoker, and I’ve been busy testing a few techniques that I’m excited to share with you. We’ll of course talk about what smoke is (in case you were under the impression that it was wood ghosts), how to use it to infuse drinks, and which flavor pairings are most smoke friendly.

    Another bar cart foundations episode we’re lining up for later this year is a deep dive on hydrosols, the most popular of which are rose water and orange blossom water. These are ingredients in some pretty epic cocktails, including the Ramos Gin Fizz and the Mai Tai, but few people really understand how they’re made and how one might go about preparing their own hydrosol, so we’ll also be diving deep on that topic.

    On the interview side, we’ve got lots of exciting things in the works. We’ll hopefully be able to snag someone from Tales of the Cocktail and/or Bar Convent Brooklyn to talk about how these really huge cocktail conferences are going digital while we continue to battle this pandemic. And I’m super excited about that because it presents awesome opportunities for home consumers who might not have the budget to jump on a plane and fork out for a hotel room in New Orleans or New York City. So stay tuned for that.
    We’re also lining up some interviews with folks who are doing important work in the spirits world as it pertains to equitable treatment of workers who harvest grapes and agave, as well as some folks who are doing interesting things with water (you know, that thing that usually comprises more than 50% of the volume of a distilled spirit…) and alternative distillate bases, which are whey cool (pun intended).
    Reach out with Your Suggestions!
    If YOU have any other subjects you’d like us to cover or folks you think would make for great interviews, please do drop us a line and let us know. We always love hearing from you, and it’s your interest and enthusiasm that make this show possible in the first place.
    That about does it for this little mini preview episode. Going into this Fourth of July weekend, where I know a lot of us are gonna do our best to get out and enjoy the warm weather in a safe way, please know that we’re still hard at work here at Modern Bar Cart trying to give you everything you need to make the most out of cocktails this summer. If you haven’t already, please check out our new glassware and bar tools over at ModernBarCart.com, and get ready for even more new product launches and partnerships coming this fall. LEGGI TUTTO

  • in Recipes

    Triple Berry Scones

    These buttery pastries are filled with summer’s best berries. Serve them with hot coffee or tea for a wonderful start to the day!Summer usually means at least one trip to our favorite berry farm, where picking a gallon is an easy pleasure and fingers turn purple-red from secretly taste testing the goods. We’re not venturing out much these days, so when I get my hands on fresh berries – even the store bought kind – I want to celebrate them! These scones are a beautiful way to use the season’s best berries.

    As a well-practiced southern biscuit maker, I’ve tried almost every technique for cutting butter into flour. Scones are very biscuit-like, and my favorite way to make them is with grated frozen butter. It takes a bit of work on the large holes of a box grater, but it’s well worth the end result. The frozen pieces of butter evenly disperse throughout the flour, and stay cold throughout mixing and forming. As the dough bakes, the cold butter releases steam which gives the pastry light, fluffy texture.
    I used whole blueberries, blackberries and chopped strawberries. I imagine whole fresh raspberries would work nicely in this recipe also.
    The mixed dough will be ragged and a little crumbly. You could knead it together at this stage, but I prefer to handle the dough as little as possible. Instead of kneading, I squeeze the dough together and pack it under my palms to shape it into a circle. Overworking the dough will lead to scones that are tough with a chewy texture, instead of light and flaky. If kneading feels more intuitive to you, use a light hand and knead just until the dough comes together.
    Cover and refrigerate the dough before cutting it for the neatest slices. It’s very important to use a sharp chef’s knife! You want the berries to slice without resistance. A dull knife will drag the berries through the dough and it will tear and crumble your neatly fashioned circle.
    Ready for the oven!

    The scones should bake to a light golden exterior, and come out of the oven in slightly less perfect form than they went in. Corners will not be as sharp. Remember, these are rustic beauties! They are supposed to develop crags and crackles on their tops.
    I loved these with a zigzag of confectioners’ glaze, but you could also dust them with powdered sugar. If you’re looking for something less sweet, then just leave ‘em plain!Be well, all of you! xo -h

    Triple Berry SconesYields 8 sconesScones2 cups (300g) all-purpose flour, plus more for dusting1/4 cup (50g) granulated sugar1 tablespoon baking powder3/4 teaspoon fine grain sea salt6 tablespoons (85g) frozen unsalted butterZest of 1 lemon1/2 cup (3 oz.) fresh blueberries1/2 cup (3 oz.) chopped fresh strawberries1/2 cup (3 oz.) fresh whole blackberries1/3 cup (80 ml) heavy cream, plus more for brushing scones2 large eggs Glaze1 cup (114g) confectioners’ sugar2 tablespoons heavy cream1/2 teaspoon vanilla extract.In a large mixing bowl, combine the flour, sugar, baking powder and salt; whisk to aerate and combine.Grate the frozen butter on the large hole side of a box grater. Immediately add the butter to the flour mixture and stir until the pieces are well-dispersed. *Alternatively, you can cut cold butter (not frozen butter) into the flour using a pastry blender or the tines of a fork.Stir in the lemon zest. Add the berries and toss in the flour mixture to coat.In a small bowl, whisk together the heavy cream and eggs. Add the cream mixture to the dry ingredients. Fold together gently using a large rubber spatula until a ragged, shaggy dough is formed.Turn the dough out onto a piece of parchment paper or a lightly floured work surface. Using your hands, pack and form the shaggy dough into a 6-inch circle (alternatively, knead until the dough just comes together). Cover and refrigerate 30 minutes.Preheat oven to 400°F.Use a large sharp chef’s knife to cut the circle into 8 triangles. Transfer the slices to a parchment-lined baking sheet. Brush the tops of the scones with heavy cream.Bake 20-22 minutes, or until the scones are golden brown. Let cool before glazing.For the glaze, combine the confectioners’ sugar, heavy cream, and vanilla extract in a medium bowl. Whisk together until smooth. Drizzle glaze over the cooled scones. 
    link Triple Berry Scones By Heather Baird Published: Friday, July 03, 2020Friday, July 03, 2020Triple Berry Scones Recipe LEGGI TUTTO

  • in Recipes

    Cheddar-Onion Biscuits

    Effortless, melt-in-your-mouth biscuits are within reach thanks to this cheddar-packed and onion-speckled quick bread. Powered by the fine texture of Swans Down Cake Flour, and receiving a rich boost from buttermilk, these biscuits are the ultimate comforting addition to breakfast, lunch, or dinner.

    Cheddar-Onion Biscuits

    4⅓ cups (485 grams) sifted Swans Down Cake Flour
    2 tablespoons (24 grams) granulated sugar
    1 tablespoon (15 grams) baking powder
    1½ teaspoons (3 grams) garlic powder
    1 teaspoon (3 grams) kosher salt
    ½ teaspoon (2.5 grams) baking soda
    1¼ cups (284 grams) cold unsalted butter, cubed
    1½ cups (170 grams) shredded extra-sharp Cheddar cheese
    1 cup (100 grams) finely chopped green onion
    1 cup (240 grams) cold whole buttermilk
    1 large egg white (30 grams), lightly beaten

    Preheat oven to 425°F (220°C). Line 2 rimmed baking sheets with parchment paper.
    In a large bowl, combine flour, sugar, baking powder, garlic powder, salt, and baking soda; sift flour mixture. Using a pastry blender or 2 forks, cut in cold butter until butter pieces are pea-size. Stir in cheese and green onion until well combined. Stir in cold buttermilk just until combined. (Dough may look dry and crumbly in spots but will come together later.)
    Turn out dough onto a lightly floured surface. Gently knead 5 times. Pat dough into an 8-inch square, and cut into fourths. Stack each fourth on top of each other, and roll or pat down into an 8-inch square again. Repeat procedure twice. Roll or pat dough to 1-inch thickness. Using a 2¼-inch round cutter, cut dough without twisting cutter, rerolling scraps as needed. Place biscuits at least 1½ inches apart on prepared pans. Freeze for 15 minutes.
    Brush egg white onto biscuits.
    Bake until golden brown, 15 to 18 minutes. Let cool for 15 minutes. Serve warm.

    3.5.3251

     

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  • in Recipes

    Banoffee Ice Cream Pie

    Banoffee Ice Cream Pie is a sweet way to beat summer’s heat! Layers of milk caramel, whipped banana cream, nuts, and shaved chocolate are layered together atop a buttery graham cracker crust.Tomorrow we say hello to July, and with it comes hot and humid weather here in the southern states. We won’t be hosting any July Fourth picnics this year, but we’ll still be looking for ways to celebrate – and cool off! This Banoffee Ice Cream Pie has been our preferred way to chill out as temperatures outside soar. It’s simple to make and so refreshing!
    Ripe bananas are an absolute must for the cream filling, because it’s the only sweetener added to this part of the recipe – there’s no added sugar. I strongly suggest bananas that are on the verge of being over-ripe. Only use bananas that have significant brown spotting on their peels.
    Who doesn’t love a buttery graham cracker crust?! The use of melted butter in the crust helps to stiffen and firm it when chilled, and most importantly it gives the pie rich flavor. There is no substitute for real butter here – margarine or other substitutes will not yield an end result that is sturdy enough to hold the filling. Using real butter makes the crust pack firmly and evenly into a 9-inch pie pan.
    The cream filling uses just three(ish) ingredients, freshly whipped cream, lemon juice, and mashed bananas. Use a fork to mash the bananas, or even a potato masher (this one is my favorite).
    Once the pie crust is chilled, a layer of prepared dulce de leche is spread in the bottom of the crust and the banana cream layered on top.
    For a quick chocolate garnish, grate about 2 oz. of bar chocolate onto a plate using a vegetable peeler. These shavings will melt with body temperature, so don’t handle them – scoop them with a spoon and sprinkle over the pie.
    In addition to the chocolate shavings, the pie is covered with more dulce de leche and delicious toasted hazelnuts.

    Plan ahead because this pie needs to freeze for 4-6 hours. When you’re ready to serve the pie, slice it with a warm knife. I found that leaving the pie to stand for 5-7 minutes at room temperature made it soft enough to slice without much resistance.There’s something so wonderful about the combination of caramel, bananas and rich graham cracker crust. I would say it’s a nice alternative to ice cream on a hot day, but that would be an understatement!This recipe is sponsored by Go Bold With Butter!  Learn how butter can make your baking better on their website!

    Banoffee Ice Cream PieYields one 9-inch pie2 cups (200g) graham cracker crumbs8 tablespoons (113g) unsalted butter, melted3 large very ripe bananas1 tablespoon fresh lemon juice2 cups (480ml) heavy cream, whipped to firm peaks1 teaspoon vanilla extract1 can (13.4 oz.) dulce de leche1/2 cup (75g) hazelnuts, roughly chopped2 oz. grated dark chocolateCombine the graham cracker crumbs and butter in a large mixing bowl. Stir together until the crumbs are well coated with the butter and the mixture resembles wet sand. Pour the crumbs into a 9-inch pie dish and press the mixture into the bottom and up the sides. Freeze until firm, about 25 minutes.Meanwhile, mash the bananas with the lemon juice in a large mixing bowl using a fork or potato masher. When the mixture is finely mashed, fold in the whipped heavy cream and vanilla extract. Mix until the mashed bananas are well dispersed throughout the cream. (Note: I recommend taste-testing here. The mixture should be lightly sweet with very ripe bananas. If you find the mixture not sweet enough – or if you used under-ripe bananas – fold in 2-3 tablespoons powdered sugar to taste. And remember – this is layered with very sweet dulce de leche so be judicious with the extra sugar.)Remove the pie crust from the freezer and spread 1/2 of the dulce de leche on the bottom of the crust evenly. Top with the whipped banana mixture. Transfer the remaining dulce de leche to a microwave-safe bowl and heat for 30 seconds at 100% power to loosen. Stir well and transfer the caramel to a zip-top bag with a corner snipped. Pipe the caramel on top of the cream in sweeping stripes. Garnish with hazelnuts and grated chocolate.Freeze the pie uncovered for 2 hours. Cover with plastic wrap and freeze for an additional 4 hours or overnight before serving.For easy serving, slice the pie using a large chef’s knife dipped in hot water and wiped dry.
    link Banoffee Ice Cream Pie By Heather Baird Published: Tuesday, June 30, 2020Tuesday, June 30, 2020Banoffee Ice Cream Pie Recipe LEGGI TUTTO

  • in Recipes

    Soda Farls

    Northern Ireland has its own signature take on soda bread in the form of farl wedges, derived from the Gaelic word fardel, roughly translated to “four part.” Though they’re traditionally baked on an open-hearth flame, we baked our farls on the more modern griddle. In keeping with the methods of the Old World, though, we harned the dough—turning and cooking the sides of the farl to make sharp, crisp edges.

    Soda Farls

    1⅔ cups (208 grams) all-purpose flour
    ¾ teaspoon (2.25 grams) kosher salt
    ½ teaspoon (2.5 grams) baking soda
    3 tablespoons (42 grams) cold unsalted butter, cubed and divided
    ¾ cup plus 3 tablespoons (225 grams) whole buttermilk
    Herb Compound Butter (recipe follows)

    In a medium bowl, whisk together flour, salt, and baking soda until well combined. Using your fingers, cut in 2 tablespoons (28 grams) cold butter until mixture resembles bread crumbs. Make a well in center, and add buttermilk. Using a wooden spoon, stir buttermilk into dry ingredients, working from center to outside of bowl, just until combined and a dough forms.
    Turn out dough onto a heavily floured surface, and flour top of dough. Using floured hands, tuck and rotate dough until edges are rounded and even. Pat into an 8-inch circle (½-inch thickness). Using a knife dipped in flour, cut into quarters.
    Preheat a cast-iron griddle to medium heat. (See Note.) Add remaining 1 tablespoon (14 grams) butter to griddle.
    Brush and shake off any excess flour from dough quarters, and place, not touching, on hot griddle. Cook until golden brown, 7 to 10 minutes. (Bread will double in size and puff up; if you want a neater look, use knife or bench scraper to keep edges straight.) Turn, and cook until golden brown, 7 to 10 minutes. (If you tap bottom of loaf, it should sound hollow.) Stand each farl on its side, and place side by side. Cook for 1 to 2 minutes; repeat with remaining 2 sides. Serve warm with Herb Compound Butter.

    A 12-inch cast-iron skillet will work, too. Cook farls until golden brown, 5 to 7 minutes per side.

    3.5.3251

    Herb Compound Butter

    ½ cup (113 grams) salted butter, softened
    1 tablespoon (2 grams) chopped fresh dill
    1 tablespoon (2 grams) chopped fresh tarragon
    1 teaspoon (1 gram) lemon zest

    In a small bowl, stir together all ingredients until well combined. Use immediately, or cover and refrigerate until ready to use. Let stand until softened before serving.

    3.5.3251

     

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  • in Drink

    Episode 153 – Haus Alpenz with Jake Parrott

    This episode’s featured drink is The Rose Cocktail. To make it, you’ll need:

    2 ounces French vermouth (like Dolin)

    1 ounce Kirschwasser (which is a cherry eau de vie)

    1 teaspoon raspberry syrup (most popular as the key ingredient in the Clover Club)

    And, if you’re a fan of our Embitterment Bitters, a dash or two of orange or lavender would be pretty nice in this drink.

    Combine all ingredients in a mixing glass with ice, stir for about 20 seconds until everything is well chilled and diluted, then strain into a stemmed cocktail glass and enjoy. There’s no traditional garnish stipulated here, so we’d recommend following the lead of whichever vermouth you’ve chosen to use and selecting a garnish accordingly.
    It’s interesting that the only descriptor of the vermouth we could find for this drink is “French.” Now, that does tell us something – namely, that it’s a bit less sweet and often more floral than Italian vermouths. But it doesn’t tell us whether we should dope a sweet vermouth or a dry vermouth (or perhaps something like a white vermouth) into this recipe.
    When we come up against situations like this in the cocktail world, we usually advise you to follow your heart. Which bottle do YOU think would pair best with Kirschwasser and raspberry syrup. In most cases, we think this is going to be a dry (or occasionally a white) vermouth, so if you’re on the fence, opt for one of those.
    The Rose Cocktail is one member of Jake’s “Impregnable Quadrilateral of Low Alcohol Stirred Drinks,” so if that doozy of a title intrigues you, be sure to join us for the lightning round to find out what the other three members might be!
    Show Notes
    We’ve really been hoping to talk to someone in the distribution and importation industry for a while now because we think it really is one of the missing links in most people’s understanding of the spirits industry. It’s easy to think about a bottle being created by a distillery, but how it gets to be on the shelves at your liquor store or behind your favorite bar is a detail that sort of intentionally gets swept under the rug in many cases. In this chat, Jake takes us through the journey that a bottle undertakes in transit from Europe to the United States, and also what kind of value craft importers and distributors play in spirits supply chain.
    What We Tasted
    Pasubio Vino Amaro
    This bottle is absolutely gorgeous and is a really compelling offering from Antica Erboristeria Cappelletti (best known for Aperitivo Cappelletti). Some of the botanicals and ingredients include a base of Marsala wine, alpine blueberries, smokey rhubarb root, and spices. The bright acidity from the blueberries and the marsala wine really helps this bottle to punch above its weight either in straight food pairings, or as a cocktail modifier. Coming in at just 17% ABV, it has the enviable position of working as a bitter fortified wine or as the cornerstone of a complex stirred cocktail. If none of that sounds appealing (first, we disagree), just make yourself a Pasubio and sparkling lemonade! LEGGI TUTTO

  • in Drink

    Episode 152 – Intro to Baijiu with Derek Sandhaus

    To infuse your Ming River Baijiu with peppercorns…well, first you need your bottle, so head over to shopmingriver.com and order a bottle right to your doorstep if you live here in the US. With shipping, it’ll cost around $40, which is a great deal. Then, you’re going to want to throw just a small handful of your Sichuan peppercorns in the bottle overnight. If you taste the bottle the next day and you still want more flavor infused in there you can add some more and wait a little longer, but a light touch with infused spirits is important – otherwise you risk ruining the bottle if you get overzealous.
    Next, onto the clove syrup. Similarly – you’re going to want to throw a small handful of whole cloves (not powdered) into your 1:1 sugar:water mixture on the stovetop, stirring until the sugar is dissolved. Once, you’re approaching a simmer, go ahead and cut that heat and leave the lid on your sauce pan for an hour or two before you strain out the cloves and bottle your syrup for the fridge.
    Show Notes
    This is a rich conversation with a lot of moving parts. In it, we tackle the history, production methods, and cultural importance of Baijiiu, all of which branch into still other fascinating lines of inquiry. Below, we’ll provide links to some of the topics we discuss, as well as an extensive set of bullet points taken from a seminar that Derek conducted with the WSET (see embedded video below).
    Here are some important links, as promised in the audio interview:
    Related Episodes
    Links & References
    Baijiu Crash Course
    This summary was taken from a seminar in mid-2020 hosted by the WSET, wherein Derek presents a structured, hour long crash course on Baijiu production methods. You can review the bullet points below or simply enjoy the video here: LEGGI TUTTO