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  • 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

  • in Recipes

    Buffalo Chicken Chili

    This Buffalo Chicken Chili is the best of two game day classics: buffalo chicken wings and chili! Top your bowl with sour cream, tortilla chips, chopped green onions, cheese, and extra buffalo sauce for a new Super Bowl favorite. (Slow cooker and Instant Pot directions, too!)

    Photography Credit: Aaron Hutcherson

    Buffalo chicken chili is the best of two game-day favorites: buffalo wings and chili! The chili is made with all the things you love about chili—beans, tomatoes, chili powder, cumin, peppers—but it also has buffalo wing sauce to give you that kick of spice you know and love!
    Bonus: it cooks in only about 30 minutes!

    WHAT KIND OF CHICKEN TO USE FOR BUFFALO CHICKEN CHILI
    This recipe calls for boneless, skinless chicken breasts, as white meat is what you would have with buffalo wings, but chicken thighs would work just as well.
    (Want to make a vegetarian version? Try roasted cauliflower instead of chicken.)

    IS THIS BUFFALO CHICKEN CHILI SPICY?
    The ingredients that give this chili a lot of flavor (even though it cooks quickly) are the fire-roasted tomatoes and green chiles, so be sure you look for “fire-roasted” on the label for both of them. The tomatoes might be with the other canned tomatoes in your grocery store, but for the chiles, I found them with the Mexican ingredients.
    In terms of spice, buffalo wing sauce is relatively mild, as are the canned green chiles. If you want to make it spicier, try the following:
    Add more hot wing sauce.
    Add a few teaspoons of a spicier hot sauce.
    Sprinkle in some crushed red pepper flakes or cayenne pepper.
    Add in some hot chiles, like diced jalapeños or chiles in adobo sauce.

    WHAT TO SERVE WITH BUFFALO CHICKEN CHILI
    If you want to make this an even heartier meal, serve it over steamed white rice or Spanish rice.
    As far as toppings go, it’s all up to you! I like to include sour cream, tortilla chips, chopped green onions, extra buffalo sauce, and cheese.
    You can go the more common route of shredded cheddar cheese, or lean into the buffalo chicken theme with some crumbled blue cheese—maybe even drizzle on some ranch or blue cheese dressing. (Sounds kind of strange, but I think it could work. Let me know if you do!)
    MAKE-AHEAD TIPS FOR BUFFALO CHICKEN CHILI
    The only thing that really needs to cook in this chili is the chicken. You can use leftover shredded chicken or buy a rotisserie chicken from the grocery store to make this meal come together even more quickly.

    HOW TO MAKE THIS CHILI IN THE SLOW COOKER OR INSTANT POT
    Want to make this chili in a slow cooker or pressure cooker? No problem!
    SLOW COOKER INSTRUCTIONS: Just dump all of the ingredients except the beans into the slow cooker and cook until the chicken is cooked all the way through, two to four hours on high, or six to eight hours on low. Then shred the chicken, add the beans, taste, and adjust the seasonings to your liking, and serve!
    PRESSURE COOKER INSTRUCTIONS: Cook on high pressure for 10 minutes, then do a quick release. Shred the chicken, add the beans, and adjust seasonings to taste. 
    STORING AND FREEZING BUFFALO CHICKEN CHILI
    This chili stores well in the fridge for up to five days, and it will freeze perfectly for up to three months if stored in a freezer-safe bag or airtight container. Reheat the soup gently on the stovetop.
    MORE BUFFALO CHICKEN GOODNESS: 

    Buffalo Chicken Chili Recipe

    Ingredients
    2 boneless, skinless chicken breasts (1 1/2 pounds)
    2 14.5-ounce cans diced fire-roasted tomatoes
    1 7-ounce can diced fire-roasted green chiles
    1 cup unsalted or low-sodium chicken stock
    3/4 cup buffalo wing sauce, plus more for serving
    1 tablespoon chili powder
    2 teaspoons ground cumin
    2 15.5-ounce cans cannellini beans, drained and rinsed
    Salt and ground black pepper
    Sour cream, crumbled blue cheese, diced green onion, and tortilla chips, for serving

    Method

    1 Cook the soup: Add the chicken, tomatoes, chiles, chicken stock, buffalo wing sauce, chili powder, and cumin to a large pot or Dutch oven. Bring to a boil; reduce to a gentle simmer over medium heat, and cook until the chicken is cooked all the way through, about 25 minutes.

    2 Shred the chicken and add the beans: Remove the chicken breasts from the pot and shred with two forks. Return the shredded chicken along with the beans to the pot, and cook until the beans are warmed through, about 5 minutes.

    3 Season and serve: Taste the chili and season with salt, pepper, and more buffalo wing sauce as desired. (Note: buffalo wing sauce tends to be high in sodium, so you might not need to add very much, if any, additional salt.)
    Ladle the chili into bowls and serve topped with sour cream, crumbled blue cheese, diced green onion, tortilla chips, or whatever other ingredients you enjoy.

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

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    Aaron Hutcherson
    Aaron or “Hutch” is the blogger behind The Hungry Hutch, which features a delicious variety of savory and sweet recipes. He grew up in the Midwest, but has called New York City home for nearly a decade.
    More from Aaron LEGGI TUTTO

  • in Recipes

    Chocolate Dipped Orange Madeleines

    Madeleines are buttery French tea cakes with a distinctive scallop shell shape. This version is a riff on the classic sponge, but with bright orange flavor. A dip in chocolate glaze makes them an indulgent tea time treat.

    I haven’t posted madeleines to this weblog in years, but I make them every so often for an afternoon pick-me-up. I decided to remedy the situation a couple of days ago when my new shell pan arrived. I have the classic madeleine pan with a more elongated shell shape, but the new pan holds a little more batter per cavity. And I’m all for a more robust madeleine!

    I’ve used the same recipe for these cakes for more than 10 years. It’s adapted from Epicurious and is likely the most unfussy version of madeleines you’ll find. As written, it is classic with zesty lemon flavor, but it’s also a fine blank canvas for other zests and flavorings.

    Many madeleine recipes require resting the batter or chilling the pans before baking, all in an effort to achieve a crisp exterior and the signature bump that develops during baking. This recipe skips those steps and, in my experience, the cakes always turn out perfect. I noticed in my new pan with deeper cavities, the bump was a little more pronounced. This turned out to be a good thing, because the cakes can be held by their bumps for easy dipping.

    This adaptation was inspired by an extra-large orange in my refrigerator. It had the most beautiful fragrant peel, and it deserved to be used in something special. Chocolate and orange flavors together are a favorite of mine, so they were destined for dip in semisweet glaze.

    Speaking of chocolate, I’m not sure if I’ve shared this here previously, but I prefer to melt chocolate in the microwave, as do many modern chocolatiers. With the right timing, it’s less likely to overcook or seize from the steam created in a double boiler. The key to the microwave method is to use a Pyrex bowl to hold fine chopped chocolate and heat in 30 second intervals. Between heating intervals, stir well using the residual heat from the bowl to melt the chocolate. Using this method in this recipe creates a very smooth, nearly flawless glaze.

    What a treat! These just beg to be enjoyed with a cup of hot tea and a good book. We’ve had grey skies here this week, and these buttery little cakes have been a bright spot in such chilly conditions. 

    If you’re in need of a madeleine pan, you’ll find links to the ones I own below. These are affiliate links. I’ve included instructions for both pan sizes.

    Chefmade 12-Cavity Non-Stick Spherical Shell Madeline Bakeware
    Chicago Metallic Professional 12-Cup Non-Stick Madeleine Pan

    [click to print]
    Chocolate-Dipped Orange Madeleines
    Yields 15-20 cakesA madeleine pan is required for this recipe, which can be found online for purchase and in cookware stores (see blog post for sources). Shallow shell pans will yield more cakes, and require less bake time. Pans with deeper cavities will yield less cakes and require longer bake time.Cakes
    2 large eggs
    2/3 cup (135g) granulated sugar
    1 teaspoon vanilla extract
    1 teaspoon finely grated orange peel
    1/8 teaspoon fine grain salt
    1 cup (123g) all-purpose flour
    10 tablespoons (141g) unsalted butter, melted, cooled slightly but still warmGlaze
    1 cup (6 oz.) semisweet chocolate chips (or bar chocolate, chopped)
    2 tablespoons neutral-tasting oil such as vegetable oilPreheat oven to 350°F.Coat a madeleine pan with flour-based baking spray (or butter and flour well, which is in keeping with tradition). In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, orange peel and salt. Add flour; mix until just combined. Gradually add cooled melted butter in steady stream, beating just until blended.For large, deep cavity shells (such as the one pictured) spoon batter into the cavities 2/3 full. If using a shallow shell pan, spoon about 1 tablespoon batter into each indentation in pan. Bake large shells for 20-25 minutes, or until browned around the edges and a bump develops on top. Bake shallow shells about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, washing the pan and greasing it before baking each batch. Let the cakes cool completely on a wire rack.For the glaze, place the chocolate and oil in a microwave-safe bowl (Pyrex recommended). Heat in 30 second intervals at 100% power. Stir well between heating intervals using the residual heat from the bowl to melt the chocolate. When a smooth, thin consistency is achieved, the glaze is ready to be used.Line a large baking sheet with parchment paper. Holding the madeleines by their bumps, dip the faces of the madeleines into the chocolate and transfer to the prepared pan. When all of the cakes are dipped, transfer them to the refrigerator to chill until the glaze is well set. It will lose its shine and take on a matte appearance (about 5-7 minutes). Remove from the refrigerator. Serve at room temperature. Keep cakes stored airtight, or in a dish covered with plastic wrap.
    link Chocolate Dipped Orange Madeleines By Heather Baird Published: Friday, February 05, 2021Friday, February 05, 2021Chocolate Dipped Orange Madeleines Recipe LEGGI TUTTO

  • in Drink

    Episode 177 – The Future of Hospitality Education

    4-5 oz of freshly brewed and piping hot coffee

    1 teaspoon (or 2 small bar spoons) of brown sugar

    2 oz of your favorite Irish Whiskey

    And a generous dollop of lightly whipped heavy cream

    Now, in the same way that great cocktail bars are going to chill your glass before pouring a drink, we need to flip the script here and heat the glass up by pouring hot water into it while you prep the drink. This will allow you to slowly sip and savor your Irish coffee without it getting cold.
    When you’ve got your ingredients ready, pitch the hot water, put your brown sugar in the bottom of the glass, add your whiskey and coffee, then stir to dissolve the sugar. Once the drink is mixed, you’re going to pour your lightly whipped heavy cream over a bar spoon so that it floats right on the top of the drink.
    If you think about it, the Irish coffee is just a hotter, more diluted (and caffeinated) take on the Old Fashioned. Spirits? Check. Sugar? Check. Water? Check. Bitters? Well, that’s where the coffee comes in. Later on, Brian gives us two big “DOs” and two big “DON’Ts” for making the perfect Irish coffee, so be sure to stick around for the lightning round. LEGGI TUTTO