Sunday, January 26, 2020

Milano Torino Cocktail

By: The Food Hunter


A classic cocktail featuring the premium liqueur Campari. Made from herbs and fruit, some people think Campari is a too bitter to drink straight.  But when paired with Vermouth in the cocktail below it is fabulous.



Milano Torino
2 oz Sweet Vermouth
2 oz Campari
1 Orange Slice
Muddle the orange slice in a rocks glass, pour in the vermouth and Campari, fill the glass with ice, and stir.

Saturday, January 25, 2020

Basil Hayden’s® Lemon-Rosemary Punch

By: The Food Hunter

No matter the occasion, when you have a crowd, serving punch is an easy and cheap drink option. Now you can enjoy the spicy, yet smooth flavor of Basil Hayden in a large batch citrus forward cocktail.



Basil Hayden’s® Lemon-Rosemary Punch
Recipe created by Matt Sharp (Houston, TX)
Serves: 17

1 bottle Basil Hayden’s® Bourbon
10 parts Simple Syrup
10 parts Lemon Juice
2 lemons
30 dashes Aromatic Bitters
Sprig of Rosemary (for garnish)

Combine all ingredients into a large punch bowl with 4 cups of ice.
Slice lemons into wheels and add to bowl.
Stir to chill and ladle into Collins glass with a rosemary sprig.

The Gin Martini Featuring The Unique Nolet’s Silver Gin

By: The Food Hunter

A Classic Gin Martini featuring Nolet’s Silver Gin. Nolet's Gin is a fantastic spirit with strong aromas of rose, peach and raspberry. It is very different than the juniper forward gins I am use to, but loved equally if not more.


Nolet's Silver Gin Martini
3 oz Nolet’s Silver Gin.
1/2 tsp of Dry Vermouth

Pour gin and vermouth into a mixing glass filled with ice cubes and stir well. Strain into a chilled cocktail glass.

Friday, January 24, 2020

Say I Love Yout This Valentine's Day With The Cironge Cosmopolitan

By: The Food Hunter


This Valentine's Day if you honey is more into cocktails than chocolate win them over with one of these Citronge Cosmopolitans.




Citrónge Cosmopolitan 

INGREDIENTS 
1 oz. Patrón Citrónge Orange
1.5 oz. Ultimat Vodka
.5 oz. Cranberry Juice
.75 oz. Fresh lime juice
.25 oz. Simple Syrup
Orange Twist 

METHOD
  1. Combine the ingredients in a mixing glass with ice and shake to chill.
  2. Strain into a chilled martini glass or cocktail coupe.
  3. Garnish with an orange twist.

Thursday, January 23, 2020

Ottolenghi’s Gingerbread Cake with Brandied Apples

By: The Food Hunter

As I bake my way through the cookbook Sweet; I'm finding out rather quickly that I love most everything from Yotam Ottolenghi & Helen Go. The cake below is no exception.

This recipe yields a cake that is dark in color, dense in texture, and deep in flavor. Although fabulous on it's own the brandied apples hit this out of the park with taste!



Ottolenghi’s Gingerbread Cake with Brandied Apples

For the Cake
1 cup (300 grams) blackstrap molasses (I used Mother's)
1/2 cup (100 grams) light brown sugar, packed
1/2 cup (120 grams) granulated sugar
1 cup (225 grams, 2 sticks) unsalted butter, melted, and cooled slightly
3 large eggs, room temperature
Zest of 1 orange
3 1/4 cups (400 grams) all-purpose flour
1 tablespoon baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/4 cups (300 ml) just boiled water
1/2 cup (100 grams) finely chopped crystallized ginger

For the Brandied Apples:
5 baking apples, such as pink lady, honeycrisp
3 1/2 tablespoons (50 grams) unsalted butter
1/2 cup (120 grams) granulated sugar
1 teaspoon vanilla extract
Strips of lemon peel from 1 large lemon
3 1/2 tablespoons (50 ml) brandy
3 1/2 tablespoons (50 ml) lemon juice
1/8 teaspoon salt


Preheat the oven to 400°F. Spray a high-sided 9-inch springform pan with non-stick spray, line with parchment paper, and then spray the parchment. Set aside.

In a large bowl, combine the molasses, brown sugar, granulated sugar, butter, eggs, and orange zest. Stir with a rubber spatula until combined.

In a separate medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt. Pour the flour mixture into the molasses mixture and stir to combine. Add the just-boiled water and stir to combine. Stir in the crystallized ginger.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45–50 minutes. Remove from the oven and allow to cool before removing from the pan and transferring to a serving plate.

Meanwhile, prepare the brandied apples. Peel and core the apples and cut into half-inch slices. In a medium saucepan over medium heat, add the apples and allow to sear for two minutes, stirring every so often. Remove the apples to a medium bowl (they will go back in shortly).

In the saucepan over medium heat, add the butter and allow to melt. Then add the sugar, vanilla, and lemon peel. Stir in the apples to coat and cook for 5 minutes. Pour in the brandy, lemon juice, and salt and reduce for 3 minutes over medium-high heat, or until the sauce is thickened, but not caramelized.

To serve: slice the gingerbread and spoon some of the warm brandied apples on top. I