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Recipes
Ice Cream Float Article
By stancec44
Recipes in Beverages PURPLE COW BOOZY O RANGE POMEGRANAT E F LOAT MALT E D ROOT B E E R F LOAT T H E TOOTS I E
- to to think a written recipe amounts to overkill. What does it take beyond ice cream, soda, straw and spoon? Well, a little extra attention to ingredients pays off.
- c c sugar-and-water mix.
- to you go the boozy route, keep in mind that a strong-tasting concoction will be mellowed considerably. Consult a guide such as “The Flavor Bible” to experimentwith flavor affinities and complementary notes in spirits and bitters.
- scoop The scoop you choose matters, too, of course. Gelato will melt faster than premium ice cream, but it has a bit less fat and may result in a different mouthfeel.
- to which are typically nondairy, won’t yield a surface that’s quite as foamy. You might not want to choose ice cream with chunks that would get stuck in a straw. But do venture beyond simple vanilla and chocolate.
- ensue with some control, as you drink and stir.
- Sure enough, some ice cream will run down the side of the glass, and soon the scoop will fall in and bob on the surface. That’s why you serve an ice cream float on a saucer plate.
- PURPLE COW
- BOOZY O RANGE POMEGRANAT E F LOAT
- MALT E D ROOT B E E R F LOAT
- T T H E TOOTS I E
Apricot Sponge Cake-Passover
By stancec44
Preheat oven to 350. In a small saucepan, combine the apricots, apple juice, and 1/2 c
- 6 oz. dried apricots
- 1 1/2 c. apple juice
- 2 1/4 c. sugar
- 9 eggs, separated and at room temperature
- 1 1/3 c. matzo cake meal
- 1 c. ground almonds
- 1 tsp. salt
- Powdered sugar if desired (not per Bruce)
Easy Sugar Cookies
By stancec44
Preheat oven to 300 degrees F
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/8 teaspoon salt
- 3 egg yolks
- 1/2 teaspoon vanilla
- 1 3/4 cups all-purpose flour
- Variations below Directions
Cheesy Sesame Phyllo Bites
By stancec44
Do Ahead: Crackers can be made 8 hours ahead
- 6 sheets fresh phyllo pastry or frozen, thawed
- 4 tablespoons unsalted butter, melted, slightly cooled
- 1 large egg white, room temperature, lightly beaten
- 1/3 cup mixed black and white sesame seeds, divided
- 1/2 teaspoon smoked paprika, divided
- Kosher salt, freshly ground pepper
- 4 ounces Gruyère, finely grated (about 2 cups), divided
Leite's Beef Brisket
By stancec44
She had this brilliant notion of what would be good—by cutting the meat and putting it back in the pot, you’ve ...
- One (6-pound) first-cut beef brisket, trimmed so that a thin layer of fat remains
- All-purpose flour, for dusting (optional)
- Freshly ground black pepper
- 3 tablespoons mild olive oil or vegetable oil
- 8 medium onions, peeled and thickly sliced
- 3 tablespoons store-bought or homemade tomato paste
- Kosher salt
- 2 to 4 garlic cloves, peeled and quartered
- 1 carrot, peeled and trimmed
Popcorn with Sweet Butter and Sea Salt
By stancec44
A few spoonfuls of sugar add a touch of sweetness to the buttery, salty popcorn
- 1/2 cup vegetable oil
- 1-1/2 cups yellow popcorn kernels
- 3 Tbs. granulated sugar
- 3 oz. (6 Tbs.) unsalted butter, melted
- Sea salt, to taste
Puff Pastry Breakfast Egg Tarts
By stancec44
Why this recipe works: This recipe uses blitz puff pastry which is easier to make than traditional puff pastry and ...
- 1 (14-ounce) piece blitz puff pastry (separate recipe)
- 2 ounces cheddar cheese, grated
- 4 large eggs
- 6 cherry or grape tomatoes, halved
- Kosher salt
- Parsley leaves, for garnish
Miso Soup with Scallions & Shiso
By stancec44
This clean-tasting, simple miso soup from chef Chris Fischer is made with dashi, a fish broth reinforced here with ...
- 1 whole sea bass (3/4 to 1 lb.), gutted, scaled, and rinsed clean
- 1 (2-oz.) sheet Kombu
- 6 cups water
- 3 cups Dried bonito flakes (1 1/2 oz.)
- 6 tbsp. white miso
- Kosher salt
- 2 cups thinly sliced scallions
- Shiso blossoms, to garnish (optional)
Spanish Olive Oil Bread
By stancec44
Pan de aceite, sometimes called torta de aranda, is no more difficult to make than focaccia—in fact, this is basi...
- 1 tbsp. Active dry yeast
- 1⁄2 tsp. sugar
- 1 cup active sourdough starter (masa madre), fed 6–8 hours prior to mixing
- 2 1⁄2 cups bread flour
- 3⁄4 cup dark rye flour
- 1 tbsp. plus 1 tsp. Kosher salt
- 2 tbsp. extra virgin olive oil, plus more for drizzling
- 2 tbsp. fresh thyme or rosemary, minced
- 1 tbsp. coarse or flakey sea salt for topping
Sweet Filipino Style Rolls (Pan de Sal)
By stancec44
The dough for this traditional Philippine bread is rolled to achieve a pillow-soft texture, and then dusted with br...
- 6 cups bread flour, plus more
- 1 cup plus 1 tbsp. sugar
- 1 1⁄2 tsp. kosher salt
- 2 1⁄2 cups milk, heated to 115°
- 1 tbsp. active dry yeast
- 4 tbsp. unsalted butter, melted, plus more
- 1 egg
- 1 cup plain bread crumbs