Ingredients
1 bottle ginger beer - the extra gingery with a nice burn
1 clementine for shaving and garnish
2 - 2 1/2 oz scotch whiskey
Ice
Grater
Pint glass
Fill 1/2 the pint glass with ice and add 1/4 to 1/2 of a clementine's skin. Stir in the whiskey and pour in the ginger beer.
Redacciones:
- muddle 6 clementine segments
- muddle 6 lime chunks
- Ginger ale if you don't like the extra ginger flavor.
Friday, January 24, 2014
Thursday, July 18, 2013
The Ultimate Cake 2.0
The cake has had an upgrade! The 1.0 version consisted of a thick layer of my Kaboom Peanut butter nom noms, topped with my Flourless Nutella cake. There was nothing wrong with this original US vs France cocteaucoction, the compliments didn't stop coming! But...this time, I took it to another level of flavor explosion :) (as if that wasn't my modus operandi). I recommend making the cake layers a day before so there's no rush to get them cooled and risk having problems frosting it (or in case one of the layers is ruined and you need to re-make them). Here we go!
Makes about 14 servings - very rich! It's flourless...duh
Baking pan: used a pan about 9 x 9 or 10 x 10 (don't have it with me to measure, it's to give you a general idea) for a 3 layer cake.
Pre-heat oven: 350 F/177 C.
Part I: Kaboom Cookie layer
2 cups/520 g crunchy peanut butter
1 cup/225 g white sugar
1 cup/225 g brown sugar
2 tsp/10 g baking powder
2 eggs
To taste curry powder
allspice
cinnamon
clove powder
Cream in a mixing bowl the peanut butter and both sugars - by hand, or, if you're lucky, with the help of a nice Kitchenaid. Mix in the eggs, baking powder, and the rest of the spices. Grease up the baking pan* and press in the dough to a flat layer. Pop in the oven for approximately 25-30 minutes and check if it's done by poking it with a toothpick and see if there's any batter on it when you pull it out. Yes, it will be soft. If firm, when it cools, it will be very difficult to cut through the bottom. Set aside and let it cool completely.
Part II: Nutella layers
2 cups/400 g salted sweet cream butter
1 cup/200 g Ghirardelli's 60% cacao bittersweet chocolate (Two 4 oz bars)
2 cups/400 g Nutella
1 cup/200 g brown sugar
2 tsp/1 cl espresso powder
12 eggs
Grease a baking pan.* Cut butter into chunks and break chocolate into pieces, melt in a double boiler or by 30-10 second intervals in the microwave and mix. When melted and well incorporated, add Nutella and espresso to the party and mix well. Separate the eggs, put egg whites aside, then mix the yolks with the brown sugar. Combine with the chocolate mixture until the ingredients are well integrated. Whip up the whites to nice firm peaks and envelope them into the chocolate mixture bit by bit. Pour 1/2 into your baking pan and bake for 25-30 minutes, until the toothpick comes out clear. Set aside and let it cool completely. Repeat for the 3rd layer.
Part III: Bourbon Nutella Cream Cheese Frosting
1 cup/ 230 g salted sweet cream butter, softened
16 oz/448g cream cheese, softened (Two 8 oz packs)
8 cups/960 g Confectioner's sugar
10 tbsp/15 cl Bourbon
Beat butter and cream cheese together to a smooth consistency, then add Nutella. When it is well incorporated, add confectioner's sugar and Bourbon, beat to a smooth consistency. This makes enough for a nice thick layer all around and in between the 3 layers. Build the layers and decorate how you wish! Put the cake in the fridge so the frosting can cool down again and have more of the cream cheese consistency.
Now, wait for the praises! Yes, you are SO welcome ;)
*If you only have 1 pan to bake in for same size layers, line the pan with aluminum foil or wax paper. This way, when it's done, you can delicately take it out, let it cool, and have the pan ready for the next layer. Yes, I ended up having to do this, and it worked out fine! Or course, as long as you actually let all the layers cool off before assembling it.
Redacciones:
- Originally, I wanted to make a Bourbon rose frosting. Unfortunately, I couldn't find the essence of rose. But, you can certainly use orange blossom, lavender, violet, elderflower, etc. instead of Nutella in the frosting.
- Try a hazelnut frosting.
- The new addition to the cookie recipe, crunchy peanut butter, made a wonderful crunch to go with the dense and smooth chocolate cake. I'm curious to make the cookie with cashew butter or almond butter - the almond should go wonderfully with a Bourbon rose frosting. The smooth peanut butter, or whatever nut butter you'd like to use, has the advantage that you can add whatever nut you'd like to the mix! This can be chocolate covered nuts, spicy nuts for a kick, candied pecans, etc.
- Add Bourbon to the Nutella cake? I'm not sure about this one...just putting it out there.
- Instead of Bourbon, use a maple liqueur, Grand Marnier, Framboise eau de vie, Tia Maria, Kahlua, Godiva, Bailey's, Pumpkin cream liqueur, or other liqueurs.
- When making the frosting, I realized that I was using salted butter and not the usual unsalted. To my surprise, the tang of the cream cheese and salt brought together the flavors and prevented the cake from being too sweet - I was worried about this when brainstorming the cake!
Makes about 14 servings - very rich! It's flourless...duh
Baking pan: used a pan about 9 x 9 or 10 x 10 (don't have it with me to measure, it's to give you a general idea) for a 3 layer cake.
Pre-heat oven: 350 F/177 C.
Part I: Kaboom Cookie layer
2 cups/520 g crunchy peanut butter
1 cup/225 g white sugar
1 cup/225 g brown sugar
2 tsp/10 g baking powder
2 eggs
To taste curry powder
allspice
cinnamon
clove powder
Cream in a mixing bowl the peanut butter and both sugars - by hand, or, if you're lucky, with the help of a nice Kitchenaid. Mix in the eggs, baking powder, and the rest of the spices. Grease up the baking pan* and press in the dough to a flat layer. Pop in the oven for approximately 25-30 minutes and check if it's done by poking it with a toothpick and see if there's any batter on it when you pull it out. Yes, it will be soft. If firm, when it cools, it will be very difficult to cut through the bottom. Set aside and let it cool completely.
Part II: Nutella layers
2 cups/400 g salted sweet cream butter
1 cup/200 g Ghirardelli's 60% cacao bittersweet chocolate (Two 4 oz bars)
2 cups/400 g Nutella
1 cup/200 g brown sugar
2 tsp/1 cl espresso powder
12 eggs
Grease a baking pan.* Cut butter into chunks and break chocolate into pieces, melt in a double boiler or by 30-10 second intervals in the microwave and mix. When melted and well incorporated, add Nutella and espresso to the party and mix well. Separate the eggs, put egg whites aside, then mix the yolks with the brown sugar. Combine with the chocolate mixture until the ingredients are well integrated. Whip up the whites to nice firm peaks and envelope them into the chocolate mixture bit by bit. Pour 1/2 into your baking pan and bake for 25-30 minutes, until the toothpick comes out clear. Set aside and let it cool completely. Repeat for the 3rd layer.
Part III: Bourbon Nutella Cream Cheese Frosting
1 cup/ 230 g salted sweet cream butter, softened
16 oz/448g cream cheese, softened (Two 8 oz packs)
8 cups/960 g Confectioner's sugar
10 tbsp/15 cl Bourbon
Beat butter and cream cheese together to a smooth consistency, then add Nutella. When it is well incorporated, add confectioner's sugar and Bourbon, beat to a smooth consistency. This makes enough for a nice thick layer all around and in between the 3 layers. Build the layers and decorate how you wish! Put the cake in the fridge so the frosting can cool down again and have more of the cream cheese consistency.
Now, wait for the praises! Yes, you are SO welcome ;)
*If you only have 1 pan to bake in for same size layers, line the pan with aluminum foil or wax paper. This way, when it's done, you can delicately take it out, let it cool, and have the pan ready for the next layer. Yes, I ended up having to do this, and it worked out fine! Or course, as long as you actually let all the layers cool off before assembling it.
Redacciones:
- Originally, I wanted to make a Bourbon rose frosting. Unfortunately, I couldn't find the essence of rose. But, you can certainly use orange blossom, lavender, violet, elderflower, etc. instead of Nutella in the frosting.
- Try a hazelnut frosting.
- The new addition to the cookie recipe, crunchy peanut butter, made a wonderful crunch to go with the dense and smooth chocolate cake. I'm curious to make the cookie with cashew butter or almond butter - the almond should go wonderfully with a Bourbon rose frosting. The smooth peanut butter, or whatever nut butter you'd like to use, has the advantage that you can add whatever nut you'd like to the mix! This can be chocolate covered nuts, spicy nuts for a kick, candied pecans, etc.
- Add Bourbon to the Nutella cake? I'm not sure about this one...just putting it out there.
- Instead of Bourbon, use a maple liqueur, Grand Marnier, Framboise eau de vie, Tia Maria, Kahlua, Godiva, Bailey's, Pumpkin cream liqueur, or other liqueurs.
- When making the frosting, I realized that I was using salted butter and not the usual unsalted. To my surprise, the tang of the cream cheese and salt brought together the flavors and prevented the cake from being too sweet - I was worried about this when brainstorming the cake!
Tuesday, November 27, 2012
Entraña, mi favorita!
Today, as I left class and wandered into the technicolor sea of flowers, fruits, vegetables, meats and fish of my Parisian marché, I stopped at a butcher stand and my eyes caught sight of what I thought would not exist here...entraña! I had to rub my eyes a couple of times and verify with the butcher at once to make sure the meat I saw was what I thought it was. And it sure darn was! Entraña, or hanger steak, is my FAVORITE from the Argentinian parrillada, well, apart from chorizo. It is extremely flavorful, juicy, and tender when done right. In my eyes, it is sacrilege to have this well done, I will personally berate you (jk, but Karma is a sneaky sneaky thing). I use to have it on the medium well side when I was younger, but I learned better in the recent years. It is unnecessary to marinade or put a sauce on it, just salt and pepper. Even by itself! Or sliced thinly in a homemade pho...mmm. Possibilities endless!
Serves 2
500 grms hanger steak (a nice piece each...pretty much!)
2 cups chopped mushrooms
1 cup chopped leeks
1/2 cup chopped bell peppers
1/2 cup chopped white onion
1 tsp minced ginger
1/2 tsp olive oil
2 splashes low-sodium soy sauce
sprinkle basil
sprinkle oregano
2 large potatoes
2 tsp cream cheese
1 tsp butter
to taste salt, pepper
Pre-heat the oven to 400 F/205 C, place the rack towards the top and get some aluminum foil greased to place the meat on in the oven and hold the juices.
Saute pan
Add all of the above (except the steak, potatoes, cream cheese and butter) to the pan and saute 6-8 minutes or until the veggies are cooked through. Seal each potato in cling wrap, poke a couple of holes and cook in the microwave about 5-7 minutes depending on the size. While those are cooking, salt and pepper the steak and cook in the oven for 3-4 minutes on each side. When the potatoes are done, mash them with the cream cheese, butter, salt, and pepper to taste. Serve and enjoy!
Redacciones:
- For the gluten intolerant, use balsamic vinegar!
- Instead of cream cheese, use boursin ail et fins herbes/rondele
- Serve with garlic mash pots or if you want to be super Argentinian, serve it with chimichurri, a nice side of fries/rice, a mixed salad and a good ol' Malbec.
Thursday, November 22, 2012
Picks for Thanksgiving
These are in case you need a last minute recipe to make before the big feast.
Appetizers/Side dishes:
My favorite Thanksgiving dish:
Wild Rice
Buy a box of wild rice mix with spiced, have about 3 cups of rice extra of parboiled rice, 1 large can of mushrooms, 2 tsp cooking oil, 1/2 stick of butter and salt to taste. Measure out how much rice is in the packet by cup in a measuring cup in order to find out how many cups of water you need. Each cup of rice needs about 1 1/2-2 cups of water but for parboiled go with 1 1/2 cups of water for each cup of rice. Add the rice, spices, water, mushrooms, cooking oil and salt to a large sauce pan. Cook in high heat so the water starts boiling and when the water has boiled down so there's like pockets in the rice, or what I call "eyes," add about 1/2 stick of butter in slices on top, cover with a paper towel and the lid, and bring the temperature down to low-medium say #4. Cook for about 10-15 minutes, but keep checking the rice for when it is cooked through. Serve and enjoy :).
Recipes to check out online:
Check out my cornbread recipe blog post
Hot Artichoke-Spinach Dip
Goat Cheese Spread
Spinach and Gruyère Gratin
Grill some plums with shallots and ginger!
Easy Asparagus
Quick and Simple Broccoli and Cheese
Roasted Brussels Sprouts with Hazelnut Brown Butter
Pesto-Topped Grilled Summer Squash
Sautéed Mushrooms with Caramelized Shallots
Cornbread & Sausage Stuffing
Bacon Mashed Potatoes
Spiced Carrot Fries
Spicy Glazed Sweet Potatoes with Bacon
Pumpkin and Pecorino Gratin
Maple-Whipped Sweet Potatoes
Redacciones:
- Extra fast: instead of cooking in the oven, wrap each of the sweet potatoes in cling wrap (very sealed) and pierce the plastic with 3 small wholes (a knife or a couple of pokes with a fork or use microwave steaming bags for vegetables. With the cling wrap, place in the microwave and cook the potatoes for about 5 minutes, and check them until they are soft. Then scoop out the insides and discard the skin. Follow the rest of the recipe :).
Polenta
Redacciones:
- Add extra cheese and freshly sautées chanterelles, oyster, or even portabella mushrooms.
- Instead of regular salt, use it with truffle salt!
- Add chopped bell peppers, onions, shallots, carrots.
- Place it in a loaf pan, let it cool, then slice it and pan fry it! You can make all the shapes you want.
Main dish
Turkey
So, if you need something last minute for the turkey, this is what I used to do! Buy a turkey breast (like butterball), defrost it, early the morning, poke it with a knife and leave it marinating for about 1-2 hours. Cook it in the microwave I believe each side (4) for about 35 minutes on low - the instructions are on the tag, and yes, it will come out with a nice golden crust. I've done this at least 3 times for Thanksgiving already and the turkey breast came out super juicy and flavorful. Add white wine, mustard, honey, thym, salt, pepper, paprika, ground ginger. curcuma as suggestions for spices. You can even make small slits with a knife and push in vegetables like carrots, green beans, olives, capers, even chipotle!
Pork loin
This was one of my favorite main dishes to make while I was in New Orleans. Along with the turkey breast, I would pick up a pre-marinated pork loin in the grocery store and a nice amount of fresh (REAL) crab meat. Follow the cooking instructions on the pork loin packet and when it's almost done, saute the crab meat with shallows, white wine, butter, and salt. Serve the pork loin sliced with the crab drizzled on top. The beauty of this combination is that the pork loin pieces then absorb the juices of the crab. The both times I've made it, not one complained.
For the vegetarians:
Wild Rice-Stuffed Squash
Redacciones:
- Try it with Pattypan squash!
Dessert:
Pecan Cheesecake Pie
The twist on pecan pie! One of my favorite Nola treats from Tee Eva's (5201 Magazine St. NoLa 70115) is amazing for Thanksgiving. This recipe is based on the Pecan Cheesecake Pie by Bake or Break. The recipe is in the link, so I will add my redacciones.
Redacciones:
- Switch the topping to a crumble with pecans and caramel/balsamic creme/dulce de leche/creme de marrons/peanut butter.
- Add an extra yolk for extra creamy cheesecake filling.
- Make the crust from scratch with cinnamon cookies and pecans.
- I'm going to go with is on a whim but add some caramelized bacon. Yes, I said it, BACON. Perhaps lardons..
- Instead of cheesecake filling, make it a custardy fresh pumpkin pie filling.
Pecan Pie
Pumpkin creme brulée
Salted Caramel Bread Pudding with Caramelized Apples
For those who absolutely need chocolate in their Thanksgiving:
Gooey Milk Chocolate, Coffee and Toffee Butter Cake
Check out my nutella cake recipe
Chocolate Bourbon Pie
Croissant and Chocolate Bread Pudding
Want to know how to make some Thanksgiving things? Here you go!
How to make pumpkin purée
Pie Crust by Bake or Break
Appetizers/Side dishes:
My favorite Thanksgiving dish:
Wild Rice
Buy a box of wild rice mix with spiced, have about 3 cups of rice extra of parboiled rice, 1 large can of mushrooms, 2 tsp cooking oil, 1/2 stick of butter and salt to taste. Measure out how much rice is in the packet by cup in a measuring cup in order to find out how many cups of water you need. Each cup of rice needs about 1 1/2-2 cups of water but for parboiled go with 1 1/2 cups of water for each cup of rice. Add the rice, spices, water, mushrooms, cooking oil and salt to a large sauce pan. Cook in high heat so the water starts boiling and when the water has boiled down so there's like pockets in the rice, or what I call "eyes," add about 1/2 stick of butter in slices on top, cover with a paper towel and the lid, and bring the temperature down to low-medium say #4. Cook for about 10-15 minutes, but keep checking the rice for when it is cooked through. Serve and enjoy :).
Recipes to check out online:
Check out my cornbread recipe blog post
Hot Artichoke-Spinach Dip
Goat Cheese Spread
Spinach and Gruyère Gratin
Grill some plums with shallots and ginger!
Easy Asparagus
Quick and Simple Broccoli and Cheese
Roasted Brussels Sprouts with Hazelnut Brown Butter
Pesto-Topped Grilled Summer Squash
Sautéed Mushrooms with Caramelized Shallots
Cornbread & Sausage Stuffing
Bacon Mashed Potatoes
Spiced Carrot Fries
Spicy Glazed Sweet Potatoes with Bacon
Pumpkin and Pecorino Gratin
Maple-Whipped Sweet Potatoes
Redacciones:
- Extra fast: instead of cooking in the oven, wrap each of the sweet potatoes in cling wrap (very sealed) and pierce the plastic with 3 small wholes (a knife or a couple of pokes with a fork or use microwave steaming bags for vegetables. With the cling wrap, place in the microwave and cook the potatoes for about 5 minutes, and check them until they are soft. Then scoop out the insides and discard the skin. Follow the rest of the recipe :).
Polenta
Redacciones:
- Add extra cheese and freshly sautées chanterelles, oyster, or even portabella mushrooms.
- Instead of regular salt, use it with truffle salt!
- Add chopped bell peppers, onions, shallots, carrots.
- Place it in a loaf pan, let it cool, then slice it and pan fry it! You can make all the shapes you want.
Main dish
Turkey
So, if you need something last minute for the turkey, this is what I used to do! Buy a turkey breast (like butterball), defrost it, early the morning, poke it with a knife and leave it marinating for about 1-2 hours. Cook it in the microwave I believe each side (4) for about 35 minutes on low - the instructions are on the tag, and yes, it will come out with a nice golden crust. I've done this at least 3 times for Thanksgiving already and the turkey breast came out super juicy and flavorful. Add white wine, mustard, honey, thym, salt, pepper, paprika, ground ginger. curcuma as suggestions for spices. You can even make small slits with a knife and push in vegetables like carrots, green beans, olives, capers, even chipotle!
Pork loin
This was one of my favorite main dishes to make while I was in New Orleans. Along with the turkey breast, I would pick up a pre-marinated pork loin in the grocery store and a nice amount of fresh (REAL) crab meat. Follow the cooking instructions on the pork loin packet and when it's almost done, saute the crab meat with shallows, white wine, butter, and salt. Serve the pork loin sliced with the crab drizzled on top. The beauty of this combination is that the pork loin pieces then absorb the juices of the crab. The both times I've made it, not one complained.
For the vegetarians:
Wild Rice-Stuffed Squash
Redacciones:
- Try it with Pattypan squash!
Dessert:
Pecan Cheesecake Pie
The twist on pecan pie! One of my favorite Nola treats from Tee Eva's (5201 Magazine St. NoLa 70115) is amazing for Thanksgiving. This recipe is based on the Pecan Cheesecake Pie by Bake or Break. The recipe is in the link, so I will add my redacciones.
Redacciones:
- Switch the topping to a crumble with pecans and caramel/balsamic creme/dulce de leche/creme de marrons/peanut butter.
- Add an extra yolk for extra creamy cheesecake filling.
- Make the crust from scratch with cinnamon cookies and pecans.
- I'm going to go with is on a whim but add some caramelized bacon. Yes, I said it, BACON. Perhaps lardons..
- Instead of cheesecake filling, make it a custardy fresh pumpkin pie filling.
Pecan Pie
Pumpkin creme brulée
Salted Caramel Bread Pudding with Caramelized Apples
For those who absolutely need chocolate in their Thanksgiving:
Gooey Milk Chocolate, Coffee and Toffee Butter Cake
Check out my nutella cake recipe
Chocolate Bourbon Pie
Croissant and Chocolate Bread Pudding
Want to know how to make some Thanksgiving things? Here you go!
How to make pumpkin purée
Pie Crust by Bake or Break
Wednesday, November 21, 2012
Cocteaucotion: Incidentajine
My incidentajine came about one afternoon when I was craving some form of merguez as lamb meatballs and instead of couscous, eggplant a la fettucini by way of shredding long strands out with a knife - I was craving pasta. Enjoy!
1 med. eggplant shredded
2 merguez cut into 1 inch pieces
1 cup cubed white onion
1 cup cubed green bell peppers
2 cups chopped mushrooms
a nice splash of datte(date) vinegar
2-3 cups tomato sauce, nice and pulpy with sauce
to taste lavender salt
to taste black pepper
1/2 tsp paprika
1/4 tsp nutmeg
1/4 tsp ras el hanout
2 tbs olive oil
Medium sauce pan with boiling water and salt
Medium bowl (fitting the eggplant) with ice cold water
saute pan
Add to the saucepan the eggplant and boil for about 5 minutes "al dente" consistency, depending on how thick the strands are. Then add to the iced water, empty out the sauce pan and place it back on heat and saute for a bit in olive oil. Add the merguez onions, bell peppers, date vinegar, spices, and olive oil to the saute pan at medium-high heat and cook for about 5-7 minutes. Then add the tomato sauce and cook for another 5-7 minutes until the flavors are nicely incorporated. Serve on top of the eggplant fettucini and enjoy :).
Redacciones:
- use balsamic vinegar to caramelize the vegetables and merguez before adding the tomato sauce.
- use zucchini for the fettucini
- add fresh chopped ginger to the vegetables
- use ground lamb, bison, porc, even chorizo to substitute the merguez
- add fresh chopped chipotle with the vegetables
- Eat with a side of sliced bananas, and add cinnamon to the meatballs
- Instead of regular mushrooms, add chanterelles, oyster mushrooms
1 med. eggplant shredded
2 merguez cut into 1 inch pieces
1 cup cubed white onion
1 cup cubed green bell peppers
2 cups chopped mushrooms
a nice splash of datte(date) vinegar
2-3 cups tomato sauce, nice and pulpy with sauce
to taste lavender salt
to taste black pepper
1/2 tsp paprika
1/4 tsp nutmeg
1/4 tsp ras el hanout
2 tbs olive oil
Medium sauce pan with boiling water and salt
Medium bowl (fitting the eggplant) with ice cold water
saute pan
Add to the saucepan the eggplant and boil for about 5 minutes "al dente" consistency, depending on how thick the strands are. Then add to the iced water, empty out the sauce pan and place it back on heat and saute for a bit in olive oil. Add the merguez onions, bell peppers, date vinegar, spices, and olive oil to the saute pan at medium-high heat and cook for about 5-7 minutes. Then add the tomato sauce and cook for another 5-7 minutes until the flavors are nicely incorporated. Serve on top of the eggplant fettucini and enjoy :).
Redacciones:
- use balsamic vinegar to caramelize the vegetables and merguez before adding the tomato sauce.
- use zucchini for the fettucini
- add fresh chopped ginger to the vegetables
- use ground lamb, bison, porc, even chorizo to substitute the merguez
- add fresh chopped chipotle with the vegetables
- Eat with a side of sliced bananas, and add cinnamon to the meatballs
- Instead of regular mushrooms, add chanterelles, oyster mushrooms
Cocteacoction: Banafoster
Single serving for the indulgent gourmandise :) great as a late night snack!
1 banana thick slices
1 tbs butter
1 tsp cinnamon powder
1 tsp brown sugar
1 tsp bourbon
2 tsp unsweetened chocolate powder
2 tbs thick creme fraiche
Melt the butter in a small saute pan at medium heat, add the bananas, cinnamon and brown sugar - mix in well. Once the bananas are a nice brown, bring the heat to medium-high and add the bourbon. Let it cook until the alcohol has evaporated. Meanwhile, mix the chocolate powder in a small cup with the creme fraiche until the mixture has no grains and is practically a mousse. Serve the "pudding" in a small bowl and top with the bananas foster.
Redacciones:
- Add nutmeg
- Use sugar loaf instead of sugar
- Mix nutella with the creme fraiche
- Substitute the creme fraiche for sour cream
- Substitute the banana for strawberries, peaches, plums, or even blueberries.
1 banana thick slices
1 tbs butter
1 tsp cinnamon powder
1 tsp brown sugar
1 tsp bourbon
2 tsp unsweetened chocolate powder
2 tbs thick creme fraiche
Melt the butter in a small saute pan at medium heat, add the bananas, cinnamon and brown sugar - mix in well. Once the bananas are a nice brown, bring the heat to medium-high and add the bourbon. Let it cook until the alcohol has evaporated. Meanwhile, mix the chocolate powder in a small cup with the creme fraiche until the mixture has no grains and is practically a mousse. Serve the "pudding" in a small bowl and top with the bananas foster.
Redacciones:
- Add nutmeg
- Use sugar loaf instead of sugar
- Mix nutella with the creme fraiche
- Substitute the creme fraiche for sour cream
- Substitute the banana for strawberries, peaches, plums, or even blueberries.
Tuesday, November 20, 2012
Bailey's hot chocolate
Needed a break from work and this is what occurred :) Enjoy!
1 shot bailey's Biscuit flavor! (as big or small as you choose..)
2 tbs unsweetened chocolate powder (I used 1848)
2- 3 cups milk
1 tsp powdered panela*/brown sugar
1 cup boiled water*
sprinkle cinnamon
sprinkle nutmeg
Whipped cream
Heat up the milk and on the side slowly integrate the powdered chocolate with about a 1/4 cup of milk until it becomes a paste. Slowly mix into the heating milk and incorporate well. Sprinkle the cinnamon and nutmeg to taste. When the chocolate milk is a hotter than your preferred temperature, take off the stove, add to your mug the bailey's cream and add the chocolate milk. Top with whipped cream, cinnamon and nutmeg.
*only use the panela with the water together to dissolve the brown sugar loaf before heating the milk, If using brown sugar, add to the heating milk and no need for water, unless you want to dilute the chocolate a lil' more. Scrape the loaf with a knife and add to the soon to boil water.
Redacciones:
- use with orange truffle, hazelnut, or even regular Bailey's.
- Top with chocolate sprinkles
- Serve with biscotti or snickerdoodles
- add caramel! or even peanut butter to the hot chocolate milk
1 shot bailey's Biscuit flavor! (as big or small as you choose..)
2 tbs unsweetened chocolate powder (I used 1848)
2- 3 cups milk
1 tsp powdered panela*/brown sugar
1 cup boiled water*
sprinkle cinnamon
sprinkle nutmeg
Whipped cream
Heat up the milk and on the side slowly integrate the powdered chocolate with about a 1/4 cup of milk until it becomes a paste. Slowly mix into the heating milk and incorporate well. Sprinkle the cinnamon and nutmeg to taste. When the chocolate milk is a hotter than your preferred temperature, take off the stove, add to your mug the bailey's cream and add the chocolate milk. Top with whipped cream, cinnamon and nutmeg.
*only use the panela with the water together to dissolve the brown sugar loaf before heating the milk, If using brown sugar, add to the heating milk and no need for water, unless you want to dilute the chocolate a lil' more. Scrape the loaf with a knife and add to the soon to boil water.
Redacciones:
- use with orange truffle, hazelnut, or even regular Bailey's.
- Top with chocolate sprinkles
- Serve with biscotti or snickerdoodles
- add caramel! or even peanut butter to the hot chocolate milk
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