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  • in Drink

    Episode 201 – How to Pair Baijiu with Food

    50ml (or a little over an ounce and a half) of Ming River Baijiu25ml (or a little over ¾ oz) of lime juice15ml (or about a half an ounce) of simple syrup (or agave syrup)A handful of basil leavesAnd a slice of pineappleMuddle the basil and pineapple in the bottom of a cocktail shaker, then add ice and your liquid ingredients, shake vigorously for about 15 seconds, then double strain into a stemmed cocktail glass, and enjoy.The combination of lime juice and pineapple juice in this cocktail produces one of our favorite colors in the cocktail world: an eerie yellow-green. Sometimes you’ll see this in cocktails that contain Suze, but in this case it’s achieved completely with natural ingredients that happen to perfectly complement the insanely tropical flavor profile of the Ming River Baijiu. The other great thing about this drink is that it’s simple, scalable, and can be made with just one bottle of Baijiu and a trip to the grocery store, fitting in nicely with our past guest Maggie Hoffman’s approach to “One-Bottle Cocktails.”Show NotesWe have a ton of resources and photos featuring both the bottles we enjoyed and some of the food that went with them. Check out the gallery below for some fun shots that might give you a hankering for some Baijiu and authentic Chinese cuisine.Bottle Shots (In Order of Tasting) LEGGI TUTTO

  • in Recipes

    Everything Bagel Potato Buns

     Yeah, we said it. Pillowy-soft and crowned with the sensational everything bagel seasoning, these Everything Bagel Potato Buns are the perfect bookends to hamburgers, sandwiches, or any other savory concoction you can imagine. Mashed potatoes and Platinum® Yeast from Red Star® are the two miracle ingredients in these buns. The starchy addition creates a chewy, […] LEGGI TUTTO

  • in Recipes

    Sweet Custard Wool Bread

    To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again. LEGGI TUTTO

  • in Drink

    Episode 200 – “The Oxford Companion to Spirits and Cocktails” with David Wondrich and Noah Rothbaum

    What’s shakin’, cocktail fans?Welcome to Episode 200 of The Modern Bar Cart Podcast! 200 is a momentous number, and we have a couple momentous guests joining us to celebrate.David Wondrich is the Senior Drinks Columnist at The Daily Beast and the author of such books as Imbibe! and Punch. Noah Rothbaum is the Half Full Editor for The Daily Beast, former Founding Editor in Chief at Liquor.com, and the author of books like The Business of Spirits, The Art of American Whiskey, and the forthcoming Whiskey Bible.Additionally, these two gentlemen host the podcast, Life Behind Bars, and they are the combined editorial force behind The Oxford Companion to Spirits and Cocktails, which will be released this coming October by Oxford University Press.In this wide-ranging conversation with Noah Rothbaum (@NRothbaum on Twitter) and David Wondrich (@DavidWondrich on Twitter), some of the topics we cover include:How Dave transitioned from English professor, to Esquire columnist, to full-fledged cocktail historian, and how that journey brought him to collaborate with Noah at The Daily Beast and on their current Oxford Companion project.The difference between writing about spirits and cocktails in the early 2000s vs. today, and how our relationship to “The Truth” (in quotes here) is different than it was during those early days of our great cocktail revival.Why long-form booze writing has (paradoxically) spawned a lot of attention and accolades in today’s age of listicles and tweet threads.And how conducting historical research is very similar to noodling for catfish.Along the way, we discuss why Beachbum Berry can’t stand the Pina Colada, where Dave hid that lump of Ambergris he’s been missing for the past several years, the merits of a good rum punch, and much, much more. LEGGI TUTTO

  • in Recipes

    Fried Peach Shortcake

    Fried Peach Shortcake tastes just as good as it sounds! Fresh summer peaches are sliced and skillet-fried in butter and spices, then sandwiched between tender wedges of shortcake.

    Summer is slipping by too quickly! And it’s been too long since I last posted here. Fall projects are ramping up and have taken priority. But the good news is that I’ll have all kinds of delicious things to share with you this autumn. Although I look forward to all things fall baking, I’m still enjoying all the things summer gives us. A good peach crop is one of the best things about summer, if you ask me. This shortcake is a wonderful and simple way to use them. (Here’s another favorite.)
    Nearly everybody knows about fried apples – but fried peaches? They are totally a thing! And, they might be even better than their well-known counterpart.

    If you find yourself at the grocery store examining fresh peaches for this recipe, look for freestone peaches. The name says it all – the pits are easy to remove from the fruit.

    This recipe takes about 6 cups of sliced peaches. I’d estimate this at about 8 medium-sized peaches. You could also use frozen peaches (thawed) if you have them on hand. However you slice them, have them prepped ahead of time and tossed with a tablespoon of lemon juice to prevent browning.

    For the cake, whisk together the few dry ingredients called for, and then add heavy cream. Heavy cream has everything needed to bring this dough together. Namely, fat and flavor. Mix until you have a sticky dough.

    Press the dough into an 8×8-inch pan. Wet your hands first, and the dough won’t stick to them. While the shortcake bakes, fry the peaches.

    You’ll simply put all of the ingredients in the pan at once, stir, and then cook until the peaches are fork tender.

    Mmmm. These are pretty darn perfect warm from the stove top. The fried peaches alone are a fine dessert. If you have a tablespoon of bourbon on hand, it wouldn’t hurt anything to add it right after you pull them off the heat.

    Slice the cake into portions in the pan, or you could turn it out on a wire rack like I did. I always seem to ruin the first piece of cake getting it out of the pan, so this was better for me.

    Cut twice in each direction with light sawing motions with a serrated knife for 9 servings.

    To finish, split each cake and fill with fried peaches. Then spoon over more fried peaches. Shortcake wouldn’t be complete without a creamy element, so top each warm serving with a big scoop of vanilla ice cream, or a mountain of freshly whipped cream.
    I hope everyone has had a happy and safe summer so far! Let’s enjoy every last little bit of it.

    Fried Peach Shortcake

    Heather Baird

    Fresh peaches are sliced and tossed with spices, brown sugar, and fried with butter in a skillet. Lightly sweet shortcake is the perfect foil for the sweet peach mixture, and it should all be served warm with a scoop of ice cream (or whipped cream) on top.Use ripe but firm peaches for this recipe. If the peaches are too soft they will cook down to a mushy consistency.

    .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }5 from 1 vote

    Prep Time 10 minsCook Time 26 minsTotal Time 36 mins

    Course DessertCuisine American, Southern United States

    Servings 9

    Equipment8×8 inch square pan
    Ingredients US CustomaryMetric Shortcake2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon baking soda2 tablespoons sugar1/2 teaspoon fine grain sea salt1 1/2 cups heavy creamFried peaches6 cups fresh peaches sliced 1/2 inch thick (about 8 medium)1 tablespoon lemon juice1 teaspoon ground cinnamon plus more for garnish1/4 teaspoon freshly grated nutmeg1/4 teaspoon fine grain sea salt1/2 cup light brown sugar tightly packed1/4 cup unsalted butterVanilla ice cream for serving
    Instructions ShortcakePreheat the oven to 400°F. Coat an 8×8 square baking pan with flour-based baking spray (or grease and flour pan).In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt. Add the heavy cream. Stir until thick, slightly sticky dough is formed.Spread the mixture into the bottom of the prepared pan. Tamp the sticky dough down using wet hands (so the dough won’t stick to them) or using a rubber spatula coated with nonstick cooking spray. Bake for 18-20 minutes, or until puffed and golden, or when a toothpick tester inserted near the center comes out clean. If the cake is done and still pale on top, place it under the broiler for 2 minutes or until golden.Gently turn the cake out from the pan to a wire rack to cool. The cake will be tender, so be careful not to break it. Slice the cake into 9 portions, cutting it twice in both directions. Use a serrated knife and light sawing motions for the neatest slices.Fried peachesPlace all of the fried peach ingredients in a large saucepan. Stir together. Set over medium heat and cook until the butter melts. Increase heat to medium-high and cook until the peaches are fork tender and a syrupy sauce forms, about 6-8 minutes.AssembleSplit a shortcake piece horizontally and place on a serving plate or bowl. Add a big spoonful of fried peaches between the cakes. Top the cake with another spoonful of the warm peach mixture. Top with a big scoop of vanilla ice cream and garnish with a sprinkle of ground cinnamon, if desired. Repeat with remaining peaches and cakes.
    NotesFrozen peaches can be used for this recipe. Thaw and pour off the liquid before using.
    2 tablespoons of peach schnapps will really improve the peach flavor if using frozen peaches. Add it right after you pull the fried peaches from the heat.
    Bourbon would be a wonderful addition to this already southern dish. Like the schnapps, add it at the end of cooking the peaches.
    Heartier servings can be made by cutting the cake once in on direction, and twice in the other to yield 6 larger servings.

    Keyword brown sugar, cinnamon, fresh peaches, vanilla ice cream

    You may also enjoy: LEGGI TUTTO

  • in Recipes

    Easy Banana Blueberry Muffins

    Sweet Banana Blueberry Muffins are made with ripe bananas and fresh, juicy blueberries. These homemade fruit-filled muffins are a delicious make-ahead breakfast, and they’re freezer-friendly, too!
    Make sure to check out my classic Blueberry Muffins recipe OR my Blueberries and Cream Muffins too!

    Crazy Moist Banana Blueberry Muffins!
    Just when you thought Blueberry Muffins couldn’t get any better, I went ahead and added in banana! Honestly it was out of pure necessity, as I had some old bananas to use up, but it turned out to be a delicious discovery! Two fruits, one muffin. Pure deliciousness. These simple homemade muffins are an absolute delight. The tangy blueberries combine with the rich banana flavor for a sweet, fruit-flavored explosion that you don’t want to miss.
    What To Expect:
    The texture: Extra moist and cake-like thanks to the combo of banana and sour creamEase of Prep: Just a bowl and a spoon, no mixer required!Bake Time: 25-ish minutes Topping: I simply sprinkled some coarse sugar on top for a little crunch, but you could make a streusel topping like on my Banana Muffins if you love crumble!

    What You’ll Need
    Before we get started, let’s go over the key ingredients. Here’s what you’ll need to make these banana blueberry muffins happen:
    Bananas: The riper the bananas are, the better. Try to use bananas with lots of brown spots on the peel if you can.Butter: Melted. Salted or unsalted butter both work, you can mix in either.Sugar: I like to use granulated sugar in this recipe.Eggs: These will be the binding agents for your muffin batter.Vanilla Extract: For extra sweet flavor.Sour Cream: This makes these muffins super moist.Baking Soda: To help your muffins rise up nice and tall.Salt: I like to use kosher salt in this muffin recipe.Flour: I generally use all purpose flour, but you could try using gluten free flour.Blueberries: Use fresh blueberries if possible.Optional: Add in coarse sugar for the tops of the muffins.
    How to Make Banana Blueberry Muffins
    What I love the most about making these banana blueberry muffins is that it takes around 40 minutes from start to finish, and then I have a bunch of make-ahead breakfasts ready to go. Muffins are always good to have on hand during the week, because you never know when you’ll need a quick, on-the-go breakfast.
    This is what you’ll need to do to mix these together:
    Preheat Oven to 350°F: Place cupcake liners in a muffin tin. Set aside.
    Mash the Bananas: In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
    Mix Muffin Ingredients Together: In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated. Then, fold in the blueberries.

    Fill the Muffin Pan: Portion out 1/4 cup batter into each muffin tin and prepare crumb topping and sprinkle on some coarse sugar for a little sweet crunch!

    Bake the Muffins: Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.

    Tips for Success
    Easy, right? These muffins come together in a snap, and they’re done before you know it.
    Here are some tips that make prepping these banana blueberry muffins even easier:
    Do I Have to Use Cupcake Liners? No, I just think that cupcake liners make removing the muffins from the pan easier. You definitely don’t have to use them, though – feel free to omit them and use cooking spray instead.Can I Use Frozen Blueberries? Sure! I like to use fresh – especially in the summer when they’re in season and you can pick them yourself – but frozen will work just fine. Toss the Blueberries in Flour: If you want to prevent the blueberries from bleeding color into the batter, toss them in a tablespoon or so of flour. Don’t Over-Mix the Batter: Over-mixing the batter leads to dense and tough muffins instead of light and fluffy ones, so stir until everything is just combined. Use Room Temperature Ingredients: Letting the sour cream and eggs come to room temperature is a good idea because everything will mix together more smoothly. There will be more resistance if you use refrigerated ingredients.
    How to Store Muffins
    The best way to store these banana blueberry muffins is in an airtight container at room temperature – they’ll last for up to 3 days. They will most likely keep for a couple days longer in the fridge if you need to store them there. (The countertop is usually good for me, since muffins rarely last 3 days in this household.)
    Can I Freeze Banana Blueberry Muffins?
    Absolutely. Freeze these muffins in an airtight container for up to 30 days. Thaw them in the fridge overnight before eating again, and enjoy!

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    Easy Banana Blueberry Muffins

    Description:
    Sweet Banana Blueberry Muffins are made with ripe bananas and fresh, juicy blueberries. These homemade fruit-filled muffins are a delicious make-ahead breakfast, and they’re freezer-friendly, too!

    Ingredients:

    3 medium bananas
    1/2 cup butter, melted
    1 cup granulated sugar
    2 eggs
    2 teaspoons vanilla
    1/2 cup sour cream
    1 teaspoon baking soda
    1 teaspoon kosher salt
    1 1/2 cups all purpose flour
    1 1/4 cups blueberries
    Optional – 1/4 cup coarse sugar for tops of muffins

    Instructions

    Preheat oven to 350°F. Place cupcake liners in a muffin tin. Set aside.
    In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
    In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
    Fold in the blueberries.
     Top each muffin with an equal portion of the coarse sugar if desired.
    Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
    Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.

    Notes:

    Store airtight at room temperature for up to 3 days. Freeze airtight for up to 30 days.

    Keywords:: banana blueberry muffins, easy banana muffins

    Want To Save This Recipe?
    More Muffin Recipes to Try
    On the lookout for more easy muffin recipes? Check out these ones, then!

    PIN for later LEGGI TUTTO

  • in Drink

    Episode 199 – Infuse Your Booze with Andrew Hellman

    After following the directions on your Love Shack cocktail pack and infusing your rum for 5-6 hours, combine all ingredients in a cocktail shaker with ice, shake vigorously, and dump without straining into a large rocks glass. Garnish with a pineapple frond, and enjoy on the porch before or after dinner with good company.A couple details here:The chocolate blend ingredients from the 1 part company include Vanilla Rooibos, Cacao Shells, and Marigold petals, so this is a chocolate infusion, but it is not merely a chocolate infusion – and you’ll understand why when you listen to our tasting during this interview of 2 infused spirits created using their products.Also, you’ll notice that no one here is assuming you have access to crushed ice, with the drink designed to be shaken and dumped. The higher dilution here – accompanying that maneuver – accounts for the greater level of sugar with both pineapple juice and simple syrup, so if you suspect that it might come out a little sweet for your personal palate, simply dial back one of both of these ingredients, and you’ll be sipping pretty in the sun. LEGGI TUTTO