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  • in Drink

    Episode 179 – Breaking Bloody (Part 4.1) Fire and Spice

    Intense heat from peppers is very painful, and usually we reject painful things. But yet we like negative stimulation in the case of horror films, or rollercoasters…so we embrace these things that are a little aversive in contexts in which we can control them.

    Benign Masochism Research
    Dan was also kind enough to provide me with some research papers on this subject, and although we don’t have time to do a full literature review, I thought I’d pull out some of the main themes for you.
    Glad to be sad and other examples of benign masochism (Published in Judgment and Decision Making, Vol. 8, No. 4, July 2013, pp. 439-447)
    In a 2013 summary paper, Paul Rozin and colleagues were able to pull out some general trends associated with benign masochism across a wide variety of human activities. For example, watching very scary or sad movies, the taste of strong alcohol, bitterness, or capsaicin, disgusting jokes, thrill rides, and even the “hurts so good” physical pain of an intense massage.
    A couple findings that I found really interesting from this research were that A.) people tend to enjoy their physiological reactions to negative experiences, and B.) people most enjoy levels of discomfort that are juuuust on the tolerable side of uncomfortable. This second fact, to me, could have huge implications on how we can think about the role of spice in a Bloody Mary.
    Gustatory pleasure and pain. The offset of acute physical pain enhances responsiveness to taste. (Published in Appetite 72, 2014, 150-155)
    Another paper by Bastian and colleagues summarizes three different studies conducted to explore the relationship between physical pain and flavor perception. They discovered three significant findings:

    FIrst, physical pain is linked to greater enjoyment of a flavor. So in essence, participants were split into “pain” and “no pain” conditions and then asked to eat a chocolate flavored biscuit. Those in the pain condition rated their liking of the biscuit as significantly higher.

    Next, the researchers found that physical pain increases perceived intensity of tastes. So, same kind of “pain” and “no pain” conditions, and the participants in the pain group rated sweet, sour, salty, and bitter tastes as more intense than the people in the no pain condition.

    Finally, they demonstrated that pain made people more sensitive to the presence of a flavor by demonstrating that participants in a pain condition were much more likely to correctly identify a flavor extract at lower concentrations than those in a non-pain condition.

    In short, pain makes us enjoy flavors more, experience them more intensely, and identify them with great sensitivity. So I think the logical takeaway here is that if you want people to enjoy eating at your restaurant or drinking at your cocktail bar just that little bit more, you need to hire a spanking sommelier who can go around and inflict just the right amount of pain on your guests. It would be kind of a 21st century update to the professional foot ticklers employed by the court of Catherine the Great.
    I’m not kidding about that one. Look it up.
    Spicing Up the Bloody Mary Cocktail
    If there’s anything that this research demonstrates, it’s that we don’t want THAT much spice in our Bloody Marys. It sends us back to a word that some more experienced home bartenders take for granted: balance. But this isn’t just about modulating sweet and sour, like in a daiquiri. We’ve got pretty much every possible flavor bouncing around in the Bloody Mary, and somehow, we’re supposed to bring them all into harmony. This task is further complicated by the fact that in most recipes, you’re going to have multiple sources of spice, acid, and umami.
    So in the perfect Bloody Mary, we want spice, but not too much. And the kicker is that the definition of what constitutes “too much” is going to vary from person to person, creating not only a flavor problem, but also a language problem. Thinking back to our benign masochism research, is there a world in which everyone could have the perfect level of spice for their palate? Is there a way to bring each individual riiiight to the edge of discomfort, but not cross the line?
    Perhaps not.
    But I do think there are ways to present Bloody Marys on a cocktail menu in a way that comes close. The key, it would seem, is to give people options.’
    Finding the Right “Spice Neighborhood” for You
    Think about other situations where there’s an objective flavor fact that you need to communicate to people. My go-to example here is the doneness of a burger or a piece of meat, which can be communicated using a number (i.e. internal temperature) or a trade term (like “medium rare”). When I, as a patron, say “medium rare,” you, as a chef, know exactly how to prepare that food to give me exactly what I want.
    A simpler example could simply be the little chili pepper scores next to different dishes on a Thai menu, for example. No chilis means mild, and the more chilis you add on, the spicier it gets. This may be a slightly blunter instrument than temperature-correlated doneness, but it still helps get people into the right neighborhood where they want to be.
    Manipulating Options and Garnishes
    So if you were to ask me how I’d try to give people their perfect Bloody Mary if I ran a cocktail bar, here’s what I’d do. LEGGI TUTTO

  • in Recipes

    Artisan Red Wine Soft Caramels

    Rich merlot wine adds fruity notes and deep red color to soft butter caramels. One batch makes plenty to share, or gift them for a special occasion. 

    I have been working on this red wine candy caramel recipe since last December, and at long last – it’s finally ready to share! I had hoped to have the formula finalized and the recipe posted here before Valentine’s Day, but it needed a few more small tweaks. It would have been perfect for a sweetheart gift, but it’s a good candy to enjoy year-round.

    The first thing you’ll notice when eating this candy is its brown sugar caramel notes, then immediately following is the flavor of tangy red fruits and grape notes. It’s not so much boozy as it is complex. All of the characteristics listed on the wine bottle, such as flavors of blackberry, raspberry, and plum are all brought forward in this candy.

    Through testing I learned that only the boldest red wines should be used. I had underwhelming results from a bottle of pinot noir. Subtle flavor is not a virtue here. Merlot and cabernet sauvignon – two wines that are known for their deep berry flavors – are ideal for this recipe.

    The first step is making a wine reduction on the stove top with just a little balsamic vinegar added to it. That may sound like a strange ingredient, but good balsamic vinegar is made from one ingredient: grape must. Grape must is a result of the skins, seeds, and stems of the grape being boiled down and concentrated, then it is aged in wood barrels for the vinegar. In this recipe it gives this candy’s flavor a boost without any obvious or overt vinegar flavor.

    The deep red color of the candy is so beautiful and 100% natural. I couldn’t resist gilding the pieces with a little edible gold leaf and fleur de sel.

    These caramels are soft, which means they have a luxurious bite but they’ll need to be individually wrapped very soon after cutting them. If left unwrapped, their shape will relax and slump. Refrigeration will firm the candy and help them keep their shape, so I recommend slicing the caramel while it is chilled.

    A box of these would be a great gift for a red wine connoisseur, but you don’t have to be a wine-lover to eat them. They are more fruity and grape-y than anything. I think they’d make nice favors for a small wedding reception or other festive occasion, and one batch certainly makes enough to share! 

    [click to print]
    Red Wine Soft Caramels
    Yields 50 or more caramelsCaramels
    1 bottle (750 ml) bold red wine, such as merlot, divided
    3 tablespoons Modena balsamic vinegar, divided
    2 cups (400g) granulated sugar
    1 cup (213g) light brown sugar, firmly packed
    1 cup (216g) unsalted butter
    1 cup (240 ml) heavy cream
    1 cup (240 ml) light corn syrup
    1/2 teaspoon fine grain sea saltOptional garnishesFleur de selEdible gold leafSupplies
    1 roll of wax paper for wrapping
    Scissors or pinking shearsButter and line a 13 x 9-inch pan with parchment paper that overhangs the edges (or use a silicone 13×9 pan for easiest candy removal).Remove 1/3 cup of red wine from the bottle to a large cook pot (5 quart or larger). Set aside.Pour the remaining wine (about 2 3/4 cups) into a separate medium saucepan and set over medium-high heat. Bring to a boil and then set the heat back to a constant simmer. Cook until the wine is reduced by half, then add 2 tablespoons of the balsamic vinegar. Continue to cook the mixture down until reduced to 3 tablespoons of concentrated red wine flavoring. This may take approximately 40 minutes.Note: You can start cooking the candy caramel mixture after the wine mixture is reduced by half, and both reduction and caramel should be done at about the same time.To the pot with the 1/3 cup of wine, add the sugars, butter, heavy cream, and corn syrup. Cook over medium-high heat, stirring occasionally. Butter will melt and mixture will begin to boil. Continue to cook until candy thermometer reaches 245-248 degrees, this will take approximately 20-25 minutes.Meanwhile, cut wax paper into approx. 5 x 5-inch squares. I like to use pinking shears for a pretty, zigzag edge.When soft ball temperature has been reached, remove from the heat and stir in the fine grain salt, red wine reduction, and the remaining tablespoon of balsamic vinegar. The mixture should turn deep red with this addition. Pour caramel into the prepared pan. Let cool for an hour and then place in the refrigerator to firm.Remove caramel block from the pan using the overhanging parchment and place on a cutting board. Cut 1/3 of the block of caramel at a time using a large warmed chef’s knife (return the remaining caramel block to the refrigerator to keep chilled). Add garnishes to the pieces if using and wrap in wax paper immediately.Candies can be stored at room temperature for up to a week. They’ll keep longer if stored in the refrigerator air-tight.NOTES:
    Use only the boldest flavored red wines. An inexpensive merlot will work just fine. I tested this recipe with Gnarly Head ($7.99).Choose a good quality balsamic vinegar that is includes “Product of Modena” in its description and aged at a minimum of 3-4 years. Colavita and Alessi brands are acceptable choices and inexpensive. Vinegars aged longer will be more expensive and less acidic. Use what your budget allows.Remember, these caramels are soft, so they must be wrapped or they will lose their shape!

    link Artisan Red Wine Soft Caramels By Heather Baird Published: Thursday, February 18, 2021Thursday, February 18, 2021Red Wine Soft Caramels Recipe LEGGI TUTTO

  • in Recipes

    Peanut Butter Cup Hot Cocoa Bombs

    Stir up the delicious flavors of a Reese’s Peanut Butter Cup in a mug of hot cocoa. Hot cocoa bombs are spheres of chocolate that hold instant hot cocoa inside. Simply drop one into a large mug and add hot water or milk to enjoy.

    At long last, I’ve joined the hot cocoa bomb craze! I’ve been wanting to make my own version ever since they became popular last year, but I couldn’t settle on a theme or a flavor. I wanted something that was different and fun, and this year inspiration finally struck. 

    It’s hard to beat the flavors of chocolate and peanut butter together, so I altered my favorite scratch-made instant hot cocoa recipe with the addition of Reese’s peanut butter chips.

    I had considered several options for imparting peanut butter flavor, such as peanut butter powder, but the best option was right in my pantry – peanut butter chips. They melt easily and impart the right amount of flavor without thickening the hot cocoa. 

    You’ll need a food processor for this recipe, because the peanut butter chips should be ground fine. The finer the pieces, the more easily they melt.

    A mold is required to make the chocolate spheres which hold all the good stuff inside. I found this 2-pack for less than $10, which worked perfectly and makes 12 spheres in one go. Use a pastry brush to coat the molds with melted semisweet chips, then freeze. From their frozen state, they unmold smoothly from the silicone mold.

    The edges of the chocolate half spheres can be neatened by pressing the edges to a nonstick pan set over medium-low heat. Hold it in place for less than 1 second, because melting happens fast! Fill half of the spheres with the cocoa mix, more peanut butter chips, and – yes – a mini Reese’s peanut butter cup. It makes the cocoa so decadent!

    You’ll close the bomb in the same way the edges were smoothed – by placing a half sphere on a hot nonstick pan just long enough to melt the edges. Immediately top a filled half-sphere with it to close and complete the bomb. I added a peanut butter drizzle on their exteriors which could be optional but I love how it looks (and tastes!).

    After making a batch of these, I definitely understand the fascination and trend. They are fairly easy to make, so fun to assemble, interactive, and you can really get creative with flavors. They also look beautiful tied up in a cellophane bag with pretty ribbon, which makes a sweet gift for any occasion.

    Mixing instructions are included at the end of the recipe. Be sure to stir well. Some of the peanut butter from the mini Reese’s cup will lie at the bottom of the mug for a final, sweet hit of peanut butter cup flavor – enjoy!

    [click to print]
    Peanut Butter Cup Hot Cocoa Bombs
    Instructions for molding 6 bombsYou’ll have lots of leftover instant hot cocoa mix after molding six bombs. It can be sealed air-tight and stored for up to 6 months. Or, you can repeat the hot cocoa bomb shell recipe until all of the instant hot cocoa is used.Instant Peanut Butter Cup Hot Cocoa Mix
    Yields about 5 1/2 cups of dry mix
    10 oz. (1 bag) Reese’s Peanut Butter Chips
    1 cup (114g) confectioners’ sugar
    1 cup (85g) unsweetened cocoa
    1 cup (120g) nonfat dry milk powder
    1 1/2 cups (135g) malted milk powder
    2 teaspoons cornstarch
    1 teaspoon saltShell and bomb ingredients (for 6 cocoa bombs)
    2 cups (12 oz. or 1 bag) semi-sweet chocolate chips
    Instant peanut butter cup hot cocoa mix (from recipe above)
    1/2 cup (3 oz.) peanut butter chips
    6 mini-Reese’s peanut butter cups, unwrappedPeanut butter drizzle
    1/4 cup Reese’s peanut butter chips
    1 teaspoon olive oil (or vegetable oil)Make the instant hot cocoa mix
    Place peanut butter chips in a food processor and pulse until chips are finely chopped. Sift the sugar, cocoa, milk powders, cornstarch and salt ingredients together in a large mixing bowl. Whisk together until thoroughly combined. Add this mixture to the food processor with the chopped chips and pulse until all the ingredients are thoroughly combined, and peanut butter chip fragments are coated.
    Transfer to a large air-tight container or hermetic jar to store. Stored air-tight at room temperature, this mix will keep for 6 months.Mold the hot cocoa bombs
    Melt the semi-sweet chocolate chips in a microwave safe bowl in 30 second intervals, stirring together with a silicone spatula until all chips are thoroughly melted. Dollop out a large tablespoon portion of melted chocolate into the cavities of a silicone sphere candy mold. Spread the chocolate evenly in a layer around the inside of each cavity, all the way to the top, with a pastry brush. When cavities are all filled, place the mold on a small baking sheet to keep them rigid, and place in the freezer for at least 30 minutes.To unmold, remove a mold from freezer and carefully pop out six sphere halves immediately before filling. In a nonstick skillet on medium-low heat, place half sphere flat side down on skillet surface for about 1 second, and remove immediately to clean up edges.Lay each sphere half open side-up on a tray or baking sheet. Scoop 3 tablespoons of cocoa filling into three of the halves. Add 1 tablespoon of peanut butter chips and 1 mini peanut butter cup to each of the three filled halves.Remove the other six sphere halves from the freezer. With the filled half-spheres close by, place each newly unmolded half sphere on a heated nonstick skillet (as before) to melt edge; immediately top a filled sphere to close and complete the bomb. Run your finger around the edges of the sphere where the two halves meet to remove any excess melted chocolate, and to neaten the join. Repeat with remaining half spheres. Let stand until set, about 10 minutes.For the drizzle
    Place the hot cocoa bombs on a baking sheet. Combine the peanut butter chips and oil in a small microwave-safe bowl. Heat in 30 second intervals until the mixture can be stirred smooth. It should be a little runny and pourable. Transfer the mixture to a zip-top bag with a tiny hole in the corner snipped. Drizzle over hot cocoa bombs. Let stand until set, about 15 minutes.Mixing instructions
    Place a hot cocoa bomb in a large mug. Pour about 11 oz. of hot water or hot milk over the bomb in the mug and stir well to dissolve.

    link Peanut Butter Cup Hot Cocoa Bombs By Heather Baird Published: Friday, February 12, 2021Friday, February 12, 2021Peanut Butter Cup Hot Cocoa Bombs Recipe LEGGI TUTTO

  • in Drink

    Episode 178 – American Cider

    2 oz Campari

    2 oz of a dry, white Italian wine (like a pinot grigio or a Verdicchio)

    And some soda water to top it all off

    The nice thing about the Bicicleta is that it’s a built drink. You take your Campari and wine, pour them into a highball glass, add ice, top with sparkling water and garnish with half an orange wheel. Simple, delicious, and to the point.
    According to PUNCH, this spritz variation was named after the old Italian men on bikes who might have a hard time riding in a straight line as they return home from a few drinks at the bar in the afternoon. And, although we might still be in winter’s grasp here on the East Coast of the US, there’s no rule out there that says you can’t fantasize about summer spritzes all year round.
    Show Notes
    American Cider was written with the intention of providing cultural and historical context for what’s happening in today’s cider industry. Dan’s background in the wine world, paired with Craig’s experience as a food journalist, yields a text that considers our nation’s cidermaking traditions and apples region-by-region. The book also contains hand-illustrated maps by wine expert and artist James Sligh that add texture and a sense of place to the book.
    Some of the books and online resources mentioned by Dan and Craig include: LEGGI TUTTO

  • in Recipes

    Best Chocolate Brownies

    Method

    1 Preheat oven and line baking pan: Preheat oven to 325°F (160°C), with a rack in the lower third of the oven.
    Line the bottom of an 8-inch square baking pan with foil or parchment paper in such a way as there is an overhang on two opposite sides to make it easy to lift the brownies out when they’re done.
    2 Heat butter, cocoa, sugar, salt in a bowl over simmering water: Place the butter, cocoa, sugar, and salt in a medium-sized metal bowl. Fill a large skillet halfway with water and bring to a bare simmer. Set the bowl of the butter cocoa mixture in skillet of simmering water.
    Stir the butter cocoa mixture until the butter has melted and the mixture is smooth and hot to touch.
    Remove the bowl from the skillet and let it cool down a bit, from hot to warm.
    3 Stir in almond extract, eggs, flour, beat with spoon, add pecans: Stir in the almond extract. Stir in the eggs, one at a time, beating strongly after each addition.
    Once the batter is well mixed and shiny and thick, stir in the flour. Beat for 40 strokes with a wooden spoon.
    Mix in the pecans.
    4 Pour batter into lined pan: Pour the batter into the prepared lined pan and smooth the surface evenly.
    5 Bake: Bake 25 minutes at 325°F (160°C), or until a bamboo skewer or toothpick inserted into the center comes out still a little moist with the brownie batter. Cool completely on a rack.
    6 Cut: When the brownies have completely cooled, lift up the sides of the foil or parchment liner to remove them from the pan. Place the brownies on a cutting board and cut into squares or rectangles.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! LEGGI TUTTO

  • in Recipes

    King Cake

    1 Warm the milk and bloom the yeast: In a small saucepan set over medium-low heat add the milk and honey and stir constantly until the milk is warm and the honey has dissolved. Remove the milk from heat.
    When it’s warm to the touch but not hot (about 100°F), sprinkle the yeast over the milk and stir. Set aside for 5 minutes until small bubbles start to form. If bubbles do not form, discard and start over with new yeast.

    2 Melt the butter: In a small microwave-safe bowl add the cubed butter. Cover the bowl and microwave the butter for 30 to 45 seconds, or until the butter is mostly melted. Some solid chunks are ok.

    3 Prepare the dough: Into a large bowl or the bowl of your stand mixer add the milk mixture and butter, making sure to scrape into the bowl any solid parts or yeast residue. Add the eggs, salt, cinnamon, nutmeg, vanilla and almond extract (if using).
    Beat together with a whisk until blended, about 5 to 10 seconds on medium speed if using the mixer whisk attachment, or by hand. You just want to bring it together a bit.

    4 Add the flour and knead the dough: Switch the attachment on your stand mixer to the dough hook. Add 3 cups flour and set the stand mixer to low until the flour has absorbed into the liquid.
    Increase the speed to medium and mix until a rough dough forms and pulls away from the sides of the bowl. Knead the dough with the hook for 5 minutes until a smooth supple dough forms. The dough will be fairly soft, and a little tacky but not sticky.
    (If you don’t have a stand mixer, stir the flour into the liquid with a wooden spoon until a rough dough forms. Then dust your hands and a clean surface lightly with flour and knead the dough by hand for 10 minutes.)
    If the dough seems too wet as you knead it, add a little more flour, 1 tablespoon at a time. The dough should be pliable and not so sticky that you can’t handle it.

    5 Let the dough rest: Lightly grease a bowl so the dough doesn’t stick. Stretch and form the dough into a smooth ball. Place the ball in the bowl, cover with plastic wrap and let sit in a warm place for 1 hour or until it has doubled in size.

    6 Make the filling: About 10 minutes before the dough has finished rising, make the filling. In a medium microwave-safe bowl add the butter and cover the bowl. Set the microwave for 30-45 seconds. You want the butter melted completely.
    Add the brown sugar, cinnamon, nutmeg, and salt to the melted butter. Stir until a thick paste forms. Cover and set aside until you’re ready to use.

    7 Fill and roll the dough: Line a rimmed baking sheet with parchment paper or a silicon baking pad.
    Once the dough has doubled, turn it out onto a clean work surface. Use a rolling pin to roll the dough into a large rectangle, about 10-inches by 24-inches wide. The dough will be pretty thin, about 1/4 to 1/2 inch thick.
    Using a small offset spatula, butter knife, or silicon spatula, spread a thin layer of cinnamon sugar filling over the dough, leaving 1 inch at the top of the rectangle bare (the long side).
    At first, it won’t seem like there is enough filling but keep spreading, scraping up any thicker areas. Eventually, you’ll be able to get a thin coating of the filling all over the dough. That’s what you want.
    Starting at the long side, roll the dough up to form a long, thin log. Pat and press the 1-inch bare dough border at the top to the log, making sure it seals. Turn the log so the seal is at the bottom.

    8 Cut and twist the dough: Using a sharp knife, cut the log lengthwise, splitting the log in half.
    Twist the two halves together, making sure the cut “strip” side is facing upward.
    Move the twisted rope to the prepared baking sheet and form a ring. Tuck the ends of the dough under each other to help seal the ring together.

    9 Give the dough a second rise: Cover the ring with plastic wrap and leave it in a warm place to rise until puffy and almost double in size, about 45 to 60 minutes.

    10 Preheat the oven: About 30 minutes into the second rise time, preheat the oven to 350°F.
    11 Make the egg wash and bake the cake: Once the ring has risen, beat the egg yolk together with the water and gently brush it over the ring.
    Bake in the oven 25 to 35 minutes, or until the top is golden brown and sounds hollow when you tap it. If you have an instant-read thermometer, it should be done at 195°F to 200°F. Don’t worry if some of the filling has oozed out while baking, that’s totally normal.

    12 Cool the cake and add the baby: Let the cake cool on the baking pan for 10 minutes, then loosen the bread from the pan with a spatula. Then carefully move the cake to a wire rack, using two spatulas, and let cool completely to room temperature.
    Once the cake has cooled, insert the baby into the cake (I usually push it in on the bottom so no one can tell where it is).

    13 Make the glaze: To make the glaze, sift powdered sugar into a medium-sized bowl. Add 2 tablespoons of milk and the vanilla. Stir until the ingredients are fully incorporated and a glaze forms.
    The glaze should be thick and opaque but still pourable. If the glaze is too thick, add more milk, 1/2 teaspoon at a time, until the desired thickness has formed.

    14 Finish and serve the cake: Place the wire baking rack with the cooled cake over a rimmed baking sheet.
    Spoon the glaze all over the cake making sure the top is completely covered. Then immediately sprinkle the colored sugar over the cake. The wet glaze will allow the sugar to adhere to the cake. Let the glaze and sugar dry, then move the cake to a serving platter. LEGGI TUTTO

  • in Recipes

    Classic Cheese Fondue

    Cozy up to a warm bowl of gooey cheese fondue accompanied by plenty of fruit and vegetable dippers. It’s easy to make at home for a special night in. 

    This is a bit of a departure from the mostly sweet menu here on the blog, but I’ve always loved a good fondue and this is my all-time favorite cheesy recipe. The melted wine and cheese concoction along with the right other ingredients (dippers!) makes a lovely, intimate meal. It is easily made at home for a fraction of the cost that you’d pay at a fancy fondue restaurant.

    If the lack of a fondue pot is keeping you away from this heavenly indulgence, then I’m happy to say you don’t really need one to start. A regular saucepot and dinner forks will do just fine. And if you find that you enjoy fondue-ing as much as I do, then that’s when you should shop for your own dedicated fondue pot with a burner. I couldn’t resist using my most beloved fondue pot for this post, which was given to me as an anniversary gift from my husband years ago.

    For me, the magic combination is 1:1 ratio of Gruyere to Swiss. Don’t go for the pre-shredded stuff, because those have added stabilizers which hinder melting, and anti-caking agents such as cellulose to keep the cheese from clumping together. They won’t bubble up properly in this recipe and those fillers are not very appetizing! 

    If your grocery store has a cheese counter (most large US stores do) then purchase blocks there, and ask for them to shred it for you at the deli. Or, if you have a food processor, then the shredder attachment will make short work breaking down the blocks into feathery shreds.

    I’m including a few tips on serving and safety when firing up a fondue pot. I have several books on the topic and this seems the right place to share what I’ve gleaned from them, along with some of my own experience. These all pertain to cheese-based fondues.

    It’s best to make the cheese fondue on the stovetop in a saucepan, and not directly in your fondue pot. Transfer the mixture to the fondue pot after it’s mixed. If you’re without a fondue pot, simply serve the fondue in the saucepan placed on a trivet, or transfer it to a pre-warmed bowl. The best way to pre-warm a bowl is to fill it with hot water, when the fondue is ready, pour out the water and wipe it dry before filling.
    An overfilled fondue pot is a recipe for disaster. Fill it no more than halfway full.
    Fondue forks should be regarded as cooking implements and not dining tools. Don’t eat directly from the fondue fork. Instead, place the dipped, cheese-covered food on a plate and use a standard fork for eating. If you’re without fondue forks, use large dinner forks as your mode of dipping, and salad forks for eating.
    If you’re fondue-ing for family night, small children should be watched closely near an open flame. Provide them separate small ramekins of melted cheese away from the pot. They are also enthusiastic dunkers, so I don’t recommend using your best table linens.
    Cheesy fondues need to be stirred intermittently. This is a pleasant babysitting job, and you can help keep the cheese mixed by swirling your fondue fork in a figure 8, stirring the cheese as you dip.
    Don’t keep the burner on the entire time. Unless your fondue pot is electric, it could make the cheese too hot to enjoy. Re-light the burner when the cheese cools and bring back to melty consistency. When you’re almost done eating the fondue, turn the burner to low and allow the remaining cheese to form a browned crust. Remove and break it into pieces to eat for a crusty cheese delicacy.

    What to dip? More like what not to dip! My favorite dippers tend to be fresh fruit and vegetables, although my new favorite dipper is roasted fingerling potatoes. I love cheesy potatoes of all sorts, and this was a revelation. I also feel that no cheese fondue is complete without French bread cubes – so good! 

    Most of our fondue nights are for a party of two, which means there will be leftovers for lunch the next day. Instead of re-melting the leftover fondue, we simply cut the chilled fondue into pieces and serve it alongside crudités and light charcuterie meats. Even chilled it holds the wonderful wine notes that make fondue so delicious.

    It is always a risk to call any recipe “classic” since popular dishes like this can be made in a variety of ways and can differ across the geography of where it originated. However you slice it, this recipe uses two great cheeses of Switzerland, and makes a fine fondue. 

    [click to print]
    Classic Cheese Fondue
    Yields 6 servingsEmmental cheese is Swiss cheese with buttery notes and fruity flavor, it is traditionally used in this recipe. American style Swiss cheese (such as Alpine Lace) can also be used and is milder with nutty flavor. Purists may object, but a small amount of cornstarch is added to this recipe. It keeps the wine and cheese from separating when heated, and no one will know it’s there.1 garlic clove, halved
    1 1/2 cups sauvignon blanc wine
    1 tablespoon cornstarch
    1 tablespoon water
    1/2 lb. Swiss cheese, coarsely grated
    1/2 lb. Gruyere, coarsely gratedAssorted dippers: grape tomatoes, fresh celery and carrot sticks, roasted fingerling potatoes, French bread cubes, tart apple slices, small whole radishes.Rub the interior of a 4-quart saucepot with the cut sides of the garlic (discard garlic).Pour the wine into the pot. Bring to a simmer over medium heat. In a small condiment cup, stir the cornstarch and water together to form a slurry. Set aside. Add the cheeses to the pot of simmering wine gradually. Stir in a figure-8 and zigzag pattern to prevent the cheese from balling up. Avoid using a circular motion. Cook until the cheese is melted and creamy (do not boil).Re-stir the cornstarch slurry if it has settled; add it to the fondue and stir in figure-8/zigzag motions to combine. Bring to a simmer and cook, stirring constantly, until thickened about 5-8 minutes. Transfer the cheese to a fondue pot set over a flame and serve immediately.Notes:
    Two tablespoons of kirsch (cherry eau-de-vie) may be added to this fondue for a truly authentic Swiss Fondue. Kirsch can be hard to locate but can often be found in pastry supply stores.Almost any dry white wine can be used in this recipe, but for my personal taste only sauvignon blanc will do.

    link Classic Cheese Fondue By Heather Baird Published: Monday, February 08, 2021Monday, February 08, 2021Classic Cheese Fondue Recipe LEGGI TUTTO

  • in Recipes

    Super Easy, Super Moist Chocolate Cupcakes

    Cupcakes:
    1 Preheat oven and prep muffin tin: Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
    2 Whisk dry ingredients: In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
    3 Mix wet ingredients: In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
    4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. Do not over-beat! The mixture should be thin and rather lumpy.
    5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full.
    6 Bake: Place in oven and bake at 350°F for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
    7 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.
    Frosting:
    While the cupcakes are cooking, make the frosting. Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it’s too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.
    To pipe in a decorative pattern, scoop the frosting into the corner of a ziplock freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like. LEGGI TUTTO