Posts tagged ‘beer’

April 16, 2013

Check out the Bundt on that one!

What a shy Spring this one has been! After suffering through the monotonous months of the new year, this bashful beauty has blossomed and with it the preferred climate for baking and beering!

My unused, unspoiled, window wearing new kitchen has been crying out for this dawdling domestic to get her act together and use the pearly white appliances. I could feel the bored bowls, sleepy spoons, and distressed drawer of baking equipment getting more annoyed with each dessert-less day.

I suppose it was the lazy way Spring lingered in, but once that pleasant April air breezed through, and that sparkling new Bundt pan peeked out of the cupboard, I knew it was time.

How could I have denied myself this lemon laced lady killer?

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After perusing the produce section and finding lemons 6 for a dollar, it was settled. Also, there is something very sophisticated and proper about a sculptured citrus cake in the Springtime. I would imagine one wearing ivory gloves while delicately dishing out this dessert, and enjoying with tiny lustrous utensils.

 

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Look how beautifully these citrus sisters go together, a match made in lemon heaven.

However, I do have to admit that perhaps this was not the most elegant aperitif to dance alongside the bold Bundt. For this one it did not matter what was in the glass, but simply what was painted onto its svelte body.

 

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Plus, how could I have added beer to the apricot glaze for that added hop and dark caramel color?

This was a delightfully easy recipe which resulted in simple, delicious and bright flavors perfect for welcoming the sun back on the streets.

Classic Lemon Bundt

2 Sticks unsalted butter, room temperature
3 cups AP Flour
1 Tsp. Baking Powder
2 tsp. Salt
2 1/2 Cups Sugar
Finely grated zest of 6 lemons
4 Extra Large Eggs
1 Cup Buttermilk (Full fat, there is already 2 sticks of butter in here)
Apricot Glaze
3/4 Cup apricot preserves
1/4 Cup fresh lemon juice
Some splashes of beer if that sounds like a good idea at the time.

Cake:

Preheat oven to 350°.

Spray 12″ Bundt pan with non-stick baking spray (unless you were lucky enough to get a NordicWear nonstick Bundt pan for your birthday, then don’t even worry!) Whisk baking powder, salt, and flour in a medium bowl.

Combine sugar and lemon zest in a large bowl, using your fingers, rub together until lemon sugar is well blended. Much like a sandy beach feel here.

Add softened butter to lemon sugar mixture. Using an electric mixer on high speed, beat until mixture is light and fluffy. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a rubber spatula, until mixture is light and very fluffy.

With the speed on low add dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with dry ingredients.

Pour batter into prepared Bundt pan.

Bake cake until golden brown and a toothpick comes out clean, about an hour. Let cake cool for ten minutes and flip over and release onto a cutting board or fancy plate.

For the glaze:

Combine preserves and lemon juice in a small saucepan (I added a couple splashes of my second beer here). Bring to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced to 1/2 cup, 6-8 minutes. Strain glaze into a small pitcher. Pour that all over your beautiful bodacious cake!

Enjoy!

Recipe adapted from

http://www.bonappetit.com/recipes/2013/03/lemon-buttermilk-bundt-cake

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October 1, 2011

Tempestuous Temptations

It smells and feels like the turn of the equinox on this thunderous Thursday evening. That certain crisp current was swirling around all day today bringing along those familiar September showers. It’s one of my favorite seasonal sensations, you know that toasty feeling that fills your tummy with a little Fall Fire.

I took this ominous occasion to partake in a rather festive Autumnal beer. The rustic Ochre hue of this Oktoberfest select caught my eye amongst the usual six packs chilling in the fridge. In all honesty is was really the hilarious scarecrow on the bottle that sealed the deal.

So, after thinking over my options for an appropriate accompaniment, the copper colored carrot won out over the others.

 

Carrot Cupcakes

 

These mini Carrot cupcakes were comforting, spicy, and full of honest goodness. The cinnamon, clove, and nutmeg hints throughout the cakes really complimented the rich malted flavor of the beer. Plus, I tried a lighter, airier cream cheese frosting as sometimes it can be a tad overwhelming.

 

Carrot Cupcakes

 

I averaged about 3 mini cupcakes per Dundee, but that’s just me.

Mini Carrot Cupcakes

1 Stick unsalted butter (melted and cooled down a bit)

1/2 Cup Sugar

1/2 Cup Brown Sugar (I tend to lean towards the dark brown)

2 Jumbo Eggs

1 1/4 Cups AP Flour

3/4 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Cinnamon

Dash of Ground Nutmeg

Pinch Ground Cloves

1 1/4 Cup Carrots (grated)

Zest of half a medium sized Orange

Preheat oven to 350 degrees and prepare mini muffin tin with liners.

In a medium bowl combine the sugars. In a separate small sauce pan melt the butter and cool for about 2 minutes. Add the butter to the sugar and whisk together, then add the eggs one at a time until fully incorporated. Set aside.

In another medium sized bowl combine the dry ingredients and toss in the grated carrots and zest. Combine this mixture with the wet ingredients in two batches, until the batter comes together. Scoop about 1 full tablespoon into each mini tin. Bake for 12-14 minutes, or until a toothpick comes clean out of the center. Let cool before adding frosting.

Whipped Cream Cheese Frosting

8 Oz. Cream Cheese  (softened)

1 Cup Granulated Sugar

1/8 teaspoon Salt

1 teaspoon Pure Vanilla Extract

1 1/2 Whipping Cream (chilled)

While you are letting your cupcakes cool take a medium sized glass or metal bowl and put into your freezer (great trick to make whipping your cream a little faster). When it has been in there about 15 minutes beat the whipping cream on high until stiff peaks form, then place the bowl back in the freezer.

In a separate bowl beat together the cream cheese, sugar, salt, and vanilla until smooth and you can feel no granulated sugar crystals (go ahead, give it a big taste). Set in fridge for about 10 minutes.

Next, fold the whipped cream into the cream cheese mixture.

It is wonderful! Lighter than classic cream cheese frosting, but encompasses all of the flavor you want to go with your Carrot Cakes.

Lastly I just mixed up some chopped walnuts, brown sugar, and a pad of butter and toasted them together in the oven for a few minutes. Let this cool and sprinkle on top of your frosted cupcakes for an added texture.

Enjoy on a rather drab evening for your well-being!

September 7, 2011

Sometimes It Just Happens

Full Fridge

Especially if you live in a supposed “Hurricane Zone” and they expected you to batten down the hatches and be cooped up in your apartment for days with no contact to the outside world!

Well, Irene really made a fool of us this time! She just breezed right on by Brooklyn and left fridges full of beer!

Can’t blame a girl for tryin’. Cheers Irene!

August 22, 2011

Two Sweethearts and the Summerwind

Frank Sinatra Summer Wind

Blueberry Twins

Oh My! Blueberry pie!

The particular way that blueberry pie reminds me of county fair eating contests and faces left covered in indigo moustaches make it most wondrous and whimsical.

What better to go with a pair of Summer Dreamboats than a friendly choice citrus cerveza.

Orange and Blue, yes they are opposites on the color wheel but to those satiable taste buds they are a delicious duo.

I even added some of that orange garnish right into the blueberry for yet another bridge for your happy palate.

All Together Now

When testing out this berry bursting babe, try letting your guests have a few Blue Moons and then serve without any utensils. Seriously, there is nothing more satisfying than seeing your friends covered in a little sapphire syrup.

The only things to remember when making a blueberry pie are; the more berries the merrier, a squeeze of lemon juice, a dash of the zest,  a pinch of cornstarch, and listening to Frank Sinatra during the process makes all the difference in the world.

P.S. I used the Whole Wheat Crust Recipe located below for these guys as well.

Enjoy!

June 2, 2011

Elegant Inebriation

June!

June is here which reminds me of home and the gardens my parents keep all over our yard. I am dreaming of vibrant green lawns covered in little bluets, vines overflowing with radiant rosebuds, and the steady hum in and around the bee balm and butterfly bushes.

After getting some berries from the market this morning, I remembered how wonderful breakfast was to make and eat in that lawn. I envisioned making delicious food with my friends, laying out some blankets, and arranging a few bottles of bright orange Brass Monkeys.

To ease the pain I felt from being stuck in Brooklyn, I made it anyway.

Brass Monkey Morning

The first recipe you need is for the Brass Monkey so you can get it started while you prepare the other things.

Brass Monkey

1 Forty Ounce Malt Liquor of your choice (bottled)

1 Quart of orange juice

Drink forty down to the top of the label. Slowly pour orange juice into bottle until it is filled up again. Be careful! It may bubble up a bit. Then continue drinking normally. As you can see I was not ready to get wasted too early, so I went with a smaller portion.

DON’T DRINK TOO FAST OR YOU WILL MESS THIS UP:

SHORTCAKE

The recipe I use for sweet biscuits is nice and simple, but they always come out just right.

Sweet Biscuits

2 Cups AP Flour

3 Tbsp. Sugar

3 tsp. Baking Powder

1/4 tsp. Salt

6 Tbsp. cold butter

1 Jumbo Egg

1/2 cup heavy cream

Zest of half an orange (I usually use lemon, but the orange went so well with the Brass Monkey)

Demura sugar for sprinkling

Pre-heat oven to 425 degrees.

Mix the flour, sugar, salt, zest, and baking powder in a medium-sized bowl. Use a box cheese grater, my favorite trick, and grate the cold butter into the dry ingredients and toss around until the butter is coated in the flour mixture. In a separate bowl whisk together the egg and milk, then add to the dry mix. Form a workable dough, feel free to add more flour if too sticky! Turn out onto a floured surface, roll out so the dough is about an inch and a half thick. Cut into any shape you like, I made 6 triangles. Sprinkle with Demura sugar and bake for 10 minutes until golden.

Berries

Combine any type that look good to you that day, mix in medium size bowl and add 2 or 3 spoonfuls of sugar to release some of the liquids. Set aside until ready to assemble.

Whipped Cream

1 Pint heavy cream

3 Tbsp. Sugar

1 Tbsp. Vanilla extract

Using a hand mixer, mix the ingredients on high until stiff peaks form.

Now layer as you wish! Depending on how much Brass Monkey was consumed, you may begin thinking of yourself as a wonderfully creative architect. Just remember to eat it afterwards.

Enjoy!

May 10, 2011

Lovely Day

The weather has been perfectly delightful these past couple of days. We can finally open the windows and let the spring breezes air out this stuffy apartment. It seems like just yesterday I was knee-deep in snow, but boy am I glad we are over that! Winter is always good for baking warm pies and cookies, but the spring is a time to celebrate fresh fruits and vegetables.

To honor the coming of summer solstice I decided to whip up a quick guacamole, fry up some tortilla chips, pop open a seasonal brew and take a leisurely break.

Guacamole

I went with Anchor’s Summer Beer, it’s a superb seasonal selection. My roommate started drinking these Anchor beers from San Francisco awhile ago. They have a ton of different brewskies and they all taste great!

Perhaps, I will look into having a little Anchor brewery tasting night…

Classic Guacamole

2 Ripe avocados

1 Nice sized on-the-vine tomato

1 Small red onion

1 Jalapeno

2-3 Tbsp. Sour cream

Juice of half a lime

Salt + Pepper to taste

Mash up your avocados in a bowl, I like to leave it a little chunky. Cut your onion, jalapeno, and tomato pretty small and add to the avocado. Add the sour cream, mix up. Add your lime, salt, and pepper to your liking.

Easy Peasy lemon squeezy!

Oh yeah! and you have listen to this song while you do all of this.

Lovely Day by Bill Withers

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May 9, 2011

Cuán agradable!

Last summer, I learned how to make empanadas at the fantastic restaurant I work at and since, have made them a bunch of times for a little snack. Recently, the chef started making these tantalizing pastries filled with goat cheese and guava for brunch. Boy Howdy! The combination of sweet guava and salty cheese all warmed up and bursting at the seams is a thing of pure beauty.

This week there were no left over empanadas for me, so I caved into the craving and made them at home. The best part is that you can make a big bowl of dough, fill them up with anything you like and bake them off  all week.

A perfect pocket pastry and a simple cerveza made for a relaxing afternoon treat.

Empanadas

It’s a great pair with cold beer if you are like me and can’t contain yourself, so you end up biting into the piping hot morsel, burning your mouth and start running around the kitchen for something to cool you down.

That Tecate was a real life saver.

Guava and Goat cheese

May 1, 2011

Little Life Lesson #1

There are many useless things that people should know and keep in their back pockets because you never know when they will come in handy. Today, I will share with you a bit of frivolous information that has helped me out a few times.

This is something that I had been taught but I couldn’t quite get the hang of until my roommate Jon taught me the step that I kept missing.  This simple trick will aid you at any outdoor gatherings or on your rooftop, or any situation where there is just no bottle opener in sight.

The classic lighter method!

Lighter Trick

Disregard the bottle cap and improvise!

First, grip the top of the bottle with one hand, making sure that your thumb is placed below the cap and the rest of your hand is covering about half on the cap. Next, position the bottom of any trusted lighter under the metal lip of the cap, and firmly against your thumb. Now, the trick is to let the fingers on top of the cap do all the work. It’s not so much about the force behind the lighter, but the leverage created. If you remember this, the cap should fly right off, allowing you to enjoy the contents within.

Hope this tip will help you in any unfortunate absence of a bottle opener!

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April 8, 2011

Stackables

A scaled tribute to Colt 45 and Measuring cups cleverly disguised as Nesting Dolls.

Stacking TIme

March 1, 2011

Humble Beginnings

Budweiser and Apples are two things that have become very near and dear to me as a result of growing up in the woods of upstate New York. I really enjoy the idea of drinking All American beer and eating a local apple, and luckily those are very appropriate activities. So, the other day as I was wondering what I should bake I stumbled upon a six pack of mini Budweiser’s and the vision of mini pies danced in my head.

Pies are the very best dessert in the world and my life has changed a little bit since I purchased mini pie pans from my neighbors at http://www.thebrooklynkitchen.com. There are just so many different types of fillings to stuff into that little crust, and you really don’t have to feel terrible if you eat a whole one yourself.

Anyways, since I found such an mini American classic in beer form, it felt natural to pair it with such a mini American classic in dessert form. The result of the magical duo?

A delectable combination of sweet and tangy apples and crisp refreshing brew.

Mini Pies

The only down side was that I couldn’t pack up the rest of the beers, head out into the woods and build a bonfire. Alas, that would be illegal in Brooklyn. Instead, I just ate my petite treat and looked out the window.

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