Is there anything you can’t put on a sandwich!? They’re so versatile, and they make us happy whether we’re putting one together for breakfast, lunch, or dinner. The classics are here, like tuna salad, reuben, and burgers, along with sandwiches on English muffins, focaccia, pita, and more! LEGGI TUTTO
This simple peach cobbler is a summertime favorite. It’s a great way to celebrate peaches at their peak sweetness!There are a couple of peach cobbler recipes that I make regularly, but I’m adding one more to my repertoire. My usual recipe is this Skillet Peach Cobbler with Biscuit Crust. It’s a little involved and makes a big cast iron pan full of cobbler that is wonderful to share with company, but these days it’s just us. Smaller batches of baked goods makes sense for our household of 2.This recipe largely focuses on the flavor of the fruit, which is spiced with cinnamon and cardamom. This gives the filling a cozy home-style flavor (which, apparently I am way into this summer!).
Many peach cobbler recipes rely on lots of melted butter to add richness, but here there’s just enough in the crust to make it a proper drop biscuit texture. I’m not saying this is diet food, but it’s somewhat lighter than you might expect.
Fresh, ripe peaches at peak sweetness are best for this recipe. I used a mixture of white and yellow peaches. They are tossed and coated with a cinnamon and cardamom-spiced cornstarch mixture.
This recipe calls for an 11×7-inch pan, which I don’t have (which was a surprise!). This oval baker is about 12×8, and it worked well. A 9×9 square pan would also work.
The drop biscuit topping will feel scant to cover the peaches, but there’s just enough and it puffs in the oven. I use two spoons to effectively pick up and place the biscuit dough on top of the peaches in the dish.
Golden brown and delicious! The peaches become soft and even sweeter in the oven.
This is such a classic home-style dessert that everyone loves. There’s absolutely no question that this cobbler should be served warm with scoops of vanilla ice cream on top!
Fresh Peach Cobbler6-8 servingsFilling6-8 large ripe peaches, peeled and sliced (about 7 cups)1/2 cup (100g) granulated sugar3 tablespoons cornstarch1/2 teaspoon ground cinnamon1/2 teaspoon ground cardamom1 tablespoon lemon juiceBiscuit crust1 cup (140g) all-purpose flour1/4 cup (50g) sugar3/4 teaspoon baking powder1/4 teaspoon fine grain salt1/4 teaspoon baking soda1 teaspoon lemon zest3 tablespoons cold butter3/4 cup (180ml) buttermilk, chilled*Vanilla ice cream, for servingPreheat the oven to 375° F.Filling: In a large mixing bowl, combine the sugar, cornstarch, cinnamon and cardamom. Whisk well. Pour in the peaches. Sprinkle the lemon juice over the peaches and then toss together to coat. Pour the peaches in a greased 11×7 baking dish. Set aside. For the biscuit crust, combine the flour, sugar, baking powder, salt, baking soda and lemon zest in a large mixing bowl. Whisk to combine. Add the butter and use a pastry blender or the tines of a fork to cut the butter into the flour mixture. When pea-sized pieces are dispersed throughout to flour, add the buttermilk. Stir together using a rubber spatula.Use two spoons to place portions of dough on top of the peaches in the baking dish. Use the back of a spoon to spread the dough evenly across the peaches (it’s okay if some peaches peek through the dough).Bake for 30 minutes, or until the topping is golden brown and the peach mixture is bubbling. Serve warm with scoops of ice cream.
link Fresh Peach Cobbler By Heather Baird Published: Friday, July 10, 2020Friday, July 10, 2020Fresh Peach Cobbler Recipe LEGGI TUTTO
In this episode, we’ll feature a milk punch recipe created by everyone’s favorite syphilitic founding father, Ben Franklin. To make it, you’ll need:
One 25 oz bottle of Cognac
½ whole nutmeg (grated) (or ½ tsp ground nutmeg)
The peels of 8 lemons
16 oz water
8 oz lemon juice
12 oz whole milk (this is important – any other type of milk won’t work as well)
¾ cup of sugar
This is about a 2-day process, so if you’re smart, you’ll start on a Wednesday evening in preparation for having your drink finished and chilled for Friday night.
Day 1: Peel your 8 lemons and then let the peels infuse into the Cognac in a large mason jar. This is the easy part.
Day 2: Strain out those lemon peels and discard them. Then get out two saucepans: a large one and a small one. In the large saucepan, combine your cognac, water, sugar, nutmeg, and lemon juice, stirring to dissolve the sugar. Then, put your milk in the small saucepan and heat it gently until it’s just about to boil. When it boils, add the milk to the rest of the mixture, give it a gentle stir, and then place it in the fridge (covered) for several hours or overnight.
Once you’ve let your mixture sit for a little while, you’ll notice that the acid in the lemon juice has denatured the proteins in the milk, separating the solid curds from the sugary, liquid whey. This is the “sciencey” part of milk punch because you’re basically using these proteins to strip away any particulate matter that makes the drink cloudy.
Now it’s time to strain, and the problem with straining is that most people either have very rough strainers (like sieves or Chinoises) or very fine strainers like coffee filters. The problem with this is as follows: If you strain your milk punch from a sieve into a coffee filter, you’ll only catch the largest particles, and anything that escapes will immediately clog your coffee filter.
So, what we’d recommend doing is purchasing something called a nut milk bag or a jelly bag. These are usually made of nylon, which means they’re super re-usable, and they serve as an excellent intermediate step between your rough pass filter and your finishing coffee filter. And for anyone who’s rolling their eyes right now thinking that the nut milk bag is overkill – that’s fine. You’ll have plenty of time to reconsider your stance while you’re staring at a coffee filter filled with goop.
At the end of the milk clarification process, you should have a golden-colored punch that is completely clear, and the real mind-boggling thing about this beverage is that it doesn’t look like there’s milk in it – and yet you still get this creamy, rich mouthfeel from the whey. For more in-depth info on the history of milk punch and even more tips for making it at home, check out Episode 76, which I’ll link to in the show notes page.
One last piece of housekeeping for this recipe: clarified milk punch still contains lactose, so it’s unfortunately still off the menu for folks with sensitivity to that compound – but for the rest of us, it’s a fun way to bend the relationship between what you see in your glass and how you think it will taste.
What is Molecular Mixology?
Molecular mixology is a trend that builds upon the molecular gastronomy craze popularized by Spanish chef Ferran Adrià (elBulli) and British chef Heston Blumenthal (The Fat Duck) in the early 2000s. In general, molecular gastronomy is characterized by manipulation of physical or chemical forces (temperature, texture, pressure, chemical composition, etc.) to deconstruct or otherwise transform the ingredients in a dish. Likewise, in molecular mixology, many of these techniques are applied to cocktails. Some popular methods and ingredients in the molecular mixology space include: LEGGI TUTTO
In this showstopper, halved bananas are caramelized in brown sugar, rum, and vanilla bean paste and then covered with a luscious banana-packed batter. Once baked, it becomes the perfect blend of tender banana bread and aromatic, boozy bananas Foster.
Bananas Foster Upside-Down Banana Bread
¼ cup (57 grams) unsalted butter
1½ cups (330 grams) firmly packed dark brown sugar, divided
5 tablespoons (75 grams) dark spiced rum, divided
2 teaspoons (10 grams) banana liqueur (optional)
1 teaspoon (6 grams) vanilla bean paste*
1 teaspoon (1.5 grams) ground cinnamon, divided
3 firm large bananas (408 grams), halved lengthwise
2 cups (250 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
1 cup (227 grams) mashed banana (about 3 very ripe medium bananas)
½ cup (113 grams) unsalted butter, melted
2 large eggs (100 grams)
¼ cup (60 grams) whole milk
½ cup (57 grams) chopped walnuts
Preheat oven to 350°F (180°C). Spray sides of a 9-inch round cake pan with baking spray with flour.
In a medium saucepan, melt butter. Whisk in ½ cup (110 grams) brown sugar, and cook, stirring occasionally, until it starts to smell like caramel, 4 to 5 minutes. Slowly add 2 tablespoons (30 grams) rum and banana liqueur (if using); whisk until combined and smooth. Whisk in vanilla bean paste and ¼ teaspoon cinnamon. Pour into prepared pan. Place banana halves, cut side down, on top of caramel, cutting bananas to fit, if necessary.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, whisk together mashed banana, melted butter, eggs, milk, remaining 1 cup (220 grams) brown sugar, remaining 3 tablespoons (45 grams) rum, and remaining ¾ teaspoon (1.5 grams) cinnamon. Whisk flour mixture into mashed banana mixture just until combined. Fold in walnuts. Pour into prepared pan on top of banana halves.
Bake until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Let cool in pan for 5 minutes. Invert bread onto a rimmed serving platter. Serve warm or at room temperature.
3.5.3251
Previous articleBanana-Blueberry Oat Cake
Next articleAlmond Plum Tart LEGGI TUTTO
No ice cream maker? No problem! This ice cream is brimming with nostalgic chocolate malt flavor and whips up in about 10 minutes.I made this ice cream for my husband because he loves an ice cream parlor-style chocolate malt better than just about any other dessert. He also loves malted milk balls, and when Sconza sent me a big bag of them, I knew they were destined for an extra-special treat for him.
No-churn ice cream is a boon to those who don’t have an ice cream maker (or the storage space to house one). And! It’s the shortest distance between you and homemade ice cream!You’ll need four ingredients to create the ice cream base, and it all starts with a can of sweetened condensed milk. Whisk in unsweet cocoa powder and malted milk powder.
The chocolate mixture is folded into a big bowl of whipped heavy cream.
Chopped milk chocolate malted milk balls are folded in for some candy crunch!
Waiting is the hardest part of this recipe. Chill the mixture in a loaf pan for 4-6 hours, or until it’s firm enough to scoop.
If you’re ever in the summer doldrums, this ice cream could be the remedy!Sconza Chocolates puts a lot of care into each product they make. This year I’m proud to be partnering with them as a brand ambassador. If you’d like to try some of their products, you can use the discount code SPRINKLEBAKES10 for 10% off your order (coupon is repeatable).
Happy Summer! xo
No-Churn Malted Milk Ball Ice Cream10 servings, one 9-inch loaf pan1 can (14 oz.) sweetened condensed milk1/3 cup (40g) malted milk powder1/3 cup (35g) unsweet cocoa power2 cups (1 pint) heavy whipping cream, cold1 cup chopped malted milk balls, plus more for garnishIn a large bowl, place the sweetened condensed milk, milk powder, and unsweet cocoa. Whisk together until smooth.In the bowl of an electric mixer, whip the heavy whipping cream until stiff peaks form. Partially fold about 1/3 of the chocolate mixture into the whipped cream with a rubber spatula. Fold in the remaining chocolate mixture until the color is consistent and no white streaks of cream or dark streaks of chocolate remain. Fold in the chopped malted milk balls.Pour the mixture into a 9×5-inch loaf pan and top with more chopped malted milk balls, if desired. Freeze until firm, about 4-6 hours or overnight.Scoop ice cream into bowls, sugar cones or classic cake cones and serve.
link No Churn Malted Milk Ball Ice Cream By Heather Baird Published: Wednesday, July 08, 2020Wednesday, July 08, 2020No Churn Malted Milk Ball Ice Cream Recipe LEGGI TUTTO
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
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
