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flavorbombmacarons · 4 years

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Flavorbomb Flavor List

Hi, and welcome! My name is Erin and I am a self-taught macaron baker and amateur flavorist. I’ll be creating an website soon, but in the meantime, I’ll let yall see my flavor list here.

All of my macarons can be custom colored and designed (shimmer dust, sprinkles, melting chocolate drizzle, fondant, etc.). If you have any ideas, don’t hesitate to ask me! I love making your dessert dreams materialize.

For custom orders, email [email protected], Text (904)233-2267, or DM @flavorbombmacarons at least two weeks in advance! I post my “booked thru”date on my IG as well as my upcoming events and boxes...but please shoot me a DM if you have any sort of questions about Flavorbomb (like whether you can squeeze in a custom order).

***Local Delivery upon request only. I am NOT a brick and mortar business and do not accept walk-ins.***

1001 Nights (Inspired by Ladurée’s Arabian Nights): vanilla, cinnamon, anise, orange, fig

Absinthe

Almond

Almond Joy (almond, chocolate, coconut)

Amaretto

Ambrosia (cherry, tangerine, pineapple, coconut, marshmallow)

Andes Mint

Animal Cracker

Apple Cider Macaronut

Apple Cinnamon Danish

Apple Strudel

Apricot & Bavarian Cream

Bakewell Tart (cherry & almond)

Baklava (pistachio, walnut, lemon, orange blossom, honey)

Banana Cream Pie

Bananas Foster

Banana Nutella

Banana Split

Banoffee Pie (banana & toffee)

Bavarian Cream Macaronut

Bergamot White Chocolate

Birthday Cake

Birthday Cake Macaronut

Black & White Cookie (milk chocolate, white chocolate, and sugar cookie)

Blackberry Cobbler

Blackberry S’mores (blackberry, marshmallow, graham cracker, white chocolate)

Blackberry Peach Cobbler

Blackcurrant & Violet

Black Forest Cake

Black Sesame Brittle (black sesame & peanut butter…trust me it works! The perfect sweet and salty flav)

Blueberry Cheesecake

Booberry

Boston Cream Pie

Bourbon Chocolate Caramel

Boysenberry Pie

Brigadeiro (Brazilian chocolate truffles with chocolate jimmies)

Brownie Batter

Brown Sugar & Fig

Bubble Gum

Burgerons (+$10)

Butterbeer

Butterfinger

Butter Pecan

Cactus Fruit

Candied Violet (violet & vanilla bean)

Candy Bar (chocolate, caramel, peanut butter, white chocolate and crushed candy pieces)

Candy Cane

Candy Corn

Caramel Apple

Caramel Macchiato (caramel, coffee, & vanilla)

Caramellow (caramel & marshmallow)

Caramel Popcorn

Carrot Cake

Chai Spice & Vanilla Bean

Champagne Rosé

Chantilly (mascarpone, almond, and raspberry)

Cherry Almond

Cherry Blossom (aka Sakura) (tart cherry, strawberry, almond, & rose)

Chocolate Bourbon Pecan Pie

Chocolate Cake Batter

Chocolate Cake Batter Macaronut

Chocolate Covered Pomegranate

Chocolate Covered Popcorn

Chocolate Covered Strawberry

Chocolate Covered Tangerine

Chocolate Eggnog

Chocolate Lime

Chocolate Marshmallow

Chocolate Passion Fruit (Inspired by Pierre Hermé’s Mogador)

Chocolate Raspberry

Cherry Limeade

Christmas Spumoni (cranberry, vanilla, & pistachio)

Churro

Cinnamon Roll

Cinnamon Sugar Cookie

Cinnamon Sugar Macaronut

Cinnamon Toast Crunch (cereal)

Cinnamon Toast Crunch

Citrus Twist (lemon, lime, orange, grapefruit)

Coconut

Coconut Mango Caramel (Inspired by Pierre Hermé’s Mahogany)

Coffee

Coffee Cardamom

Cointreau

Cookie Butter (Biscoff)

Cookies & Cream

Cookie Dough

Cotton Candy

Cranberry White Chocolate Cheesecake

Creamsicle

Crème Brûlée

Cuban Shortbread with Dulce de Leche

Cupid Cocktail (grapefruit, pomegranate, strawberry, vodka, champagne)

Dark Chocolate Salted Caramel

Double Apple

Double Chocolate (Dark & Milk)

Dulce de Leche

Dulce de Leche Churros

Eggnog

Elderberry Pear Nutella

Espresso Martini

Figgy Pudding

Floridian (orange & passion fruit)

Fluffernutter (peanut butter & marshmallow)

French Vanilla (vanilla bean & hazelnut)

Fruity Pebbles

Gajar ka Halwa (Indian carrot dessert with raisins, cardamom, and nuts)

German Chocolate Cake

Gingerbread Speculoos

Grapefruit Rose

Grapefruit White Chocolate

Green Apple

Guava Cheesecake

Guava Pastelito

Guilded Chocolate (chocolate with gold metallic top) (+$5)

Guilded Vanilla (vanilla bean with silver metallic top) (+$5)

Gulab Jamun (Indian spiced donut with notes of cardamom and rose) (+$10 as freshly baked Gulab Jamun are used!)

Hazelnut

Heath Bar (chocolate & toffee)

Honeyed Papaya

Hummingbird Cake (banana, pineapple, cinnamom, and cake batter)

Icy Mint

Irish Cream

Italian Wedding Cake (coconut, pineapple, almond, & cake batter)

Jamberry (blackberry, blueberry, raspberry, strawberry, boysenberry)

Jamaican Coconut Candy (coconut, ginger, & brown sugar)

Joyeux Noël (dark chocolate, tangerine, vanilla, cinnamon, & anise)

Juicy Watermelon

Key Lime Pie

Key Lime Macaronut

Kheer (Indian Rice Pudding) (custard, coconut, cinnamon, cardamom, & pistachio)

Koeksisters (cinnamon, ginger, tangerine, anise, lemon, coconut)

King Cake

Kiwi

Lavender Blackberry Vanilla Bean

Lavender Crème Brûlée

Lavender Honey Mascarpone

Lavender Lemon Blackberry

Lavender Lemon Cookie

Lavender Lemon Earl Grey

Lebkuchen Quince

Lemon Meringue Pie

Lemon Elderberry

Lemon Poppy

Licorice Caramel

Lime Basil

London Fog (Earl Grey and Vanilla Bean)

Lucky Charms

Lychee

Mexican Hot Chocolate Macaronuts

Macaronuicorns (+$10)

Magic Brownie (hemp & chocolate fudge with cosmic sprinkles)

Mango Coconut Caramel

Mango Jasmine

Mango Lassi (mango & cardamom)

Mango Tajin

Maple Bacon Bourbon

Marrakesh (orange blossom, honey, cinnamon, & almond)

Marshmallow & Madagascar

Marzipan

Masala Chai

Matcha Melon

Mimosa (orange juice + champagne)

Mint Chip

Mounds (chocolate + coconut)

Mocha

Mocha Coconut

Mojito

Neapolitan

New York Cheesecake

Nutella

Nutella Peppermint Patty

Nutella Pretzel

Oatmeal Cream Pie

Orange

Orange Blossom

Pancakes & Waffles

Pandan

Pandan Pistachio

Parisian (Inspired by Ladurée’s Marie Antoinette macaron, with notes of anise, apple, orange, and black tea)

PB&J

Peaches n’ Cream

Peanut Butter Cup

Pecan Pie

Peppermint Mocha

Piña Colada

Pineapple Upside Down Cake

Pink Lemonade

Pistachio

Pistachio Ambrosia (pistachio, marshmallow, coconut, pineapple)

Pistachio Burfi (pistachio & cardamom)

Pistachio Halawi (pistachio & tahini candy)

Pomegranate Strawberry

Praline

Praline Sesame

Pumpkin Cheesecake

Pumpkin Coconut (popular in Brazil!)

Pumpkin Fluffernutter

Pumpkin Maple

Pumpkin Pecan Cheesecake

Pumpkin Pie

Pumpkin Speculoos

Pumpkin Spice Latte

Rainbow Sherbet

Raspberry

Raspberry Rose Lychee (Inspired by Ladurée’s Ispahan)

Raspberry White Chocolate Cheesecake

Rose Petal

Red Diva (a Ladurée exclusive: strawberry, raspberry, gingerbread, & chocolate)

Red Velvet Cake

Robin Eggs

Rocky Road

Root Beer Float

Rum Vanilla

Sachertorte

Salted Caramel

Salted Caramel Brownie

Salted Licorice

Samoa

Smore’s

Spumoni

Stracciatella

Strawberry Birthday Cake

Strawberry Birthday Cake Macaronut

Strawberry Cheesecake

Strawberry Marshmallow

Strawberry Poppy

Stroopwafel

Sugar Cookie

Sugarplum

Sunbutter Brownie Chip

Sweet Potato & Marshmallow

Taro

Thin Mint

Tiramisu

Toffee Nut Latte

Tres Leches

Triple Chocolate (milk, dark, & white)

Turon (deep fried banana roll)

Turtle Cheesecake

Ube Cheesecake

Ube Marshmallow

Vanilla Bean

White Chocolate Macadamia

White Chocolate Peppermint Red Velvet

1 Dozen or 1 Specialty Box: $25 (minimum order is 1 dozen)

2 Dozen or 2 Specialty Boxes: $50

3 Dozen: $75

4 Dozen: $100

5 Dozen: $125

Pop-ups:

Quarter Dozen: $10

Half Dozen: $15

1 Dozen: $25

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mycup-of-kafa · 3 years

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Sweet and Salty Chocolate Drizzled Cider Caramel Apples by halfbakedharvest.com

#autumn

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seasonalwonderment · 1 year

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Sweet and Salty Chocolate Drizzled Cider Caramel Apples. - Half Baked Harvest

#apples #fall food #recipes #caramel apples #food

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thehungrykat1 · 6 years

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Cocktails Go Wild at WYLD Kitchen x Bar

There are lots of bars around the Metro serving all sorts of cocktails and classic concoctions, but I have never been to one that takes pride it making use of natural ingredients such as camote tops, ampalaya, and can you believe, even worms! I had the surprise of my life when I visited one of the newest and hippest restobars this side of Quezon City, WYLD Kitchen x Bar.

Located right in front of the ABS-CBN compound in Mother Ignacia Street, WYLD Kitchen x Bar brings out the wild side within us as it introduces a unique and flavorful concept incorporating ingredients that you can forage in the jungle but without the extra effort. The restaurant is open daily from 5:00pm to 1:00am and up to 3:00am from Thursdays to Saturdays, so this fast becoming the new hotspot for the trendy bar goers who wish to upgrade their drinking and dining experience.

You can find WYLD at the second floor of the Grandia Place together with other restaurants in the complex. There are a couple of free parking slots available on the ground floor but this can get full quickly so the other riskier option would have to be on the street.

The restaurant occupies a rustic loft type space with plenty of seats on the ground and the more private second floor. WYLD’s chef and owner Kenn Gonzales brings his experience in the mountains and forests of Colorado to open this new restaurant and bar concept that features comfort food imbued with natural and organic flavors. Eco-sustainabiity is also practiced here, not just on the menu but also in the surroundings, so you will find as little plastic as possible. Recycled wood is actually used for the interiors.

Friday and Saturday evenings are WYLD Nights highlighted by live DJ performances with hip hop and R&B music starting at 9:00pm onwards. They also have several promotions like Unli Wines from Sundays to Wednesdays and Buy 1 Take 1 on cocktails every Thursday.

The al fresco dining area is a great place to start my adventure, especially with a few lovely drinks on hand as the sun begins to set.

The Pineapple Express (P80) is a refreshing mocktail with its pineapple juice combined with clove syrup and star anise, giving it that unique “foresty” taste. Another is the Aloe & Coco (P90) with sweet aloe vera juice, fresh basil and nata de coco.

Even their iced tea is quite different. The Camote Tops Iced Tea (P80) uses their house-made camote tops tea mixed with sugar syrup and fresh calamansi juice. The light and earthy camote taste actually works well as an iced tea beverage, and this is definitely healthier than those other sugar-laced versions.

WYLD Kitchen x Bar has a good selection of appetizers, bar chows, and main courses as well for those who want something to munch on while enjoying their evening. Start with some Pretzel Sticks (P179) which are soft and pillowy bread sticks made with ale cheddar and clarified butter. It is served with a sweet mustard dip.

The Ale Cheddar Soup (P249) is a surprising bowl of goodness. The broth is made with sweet ale cheddar and sour cream then topped with smoked bacon bits, sour cream, croutons and spring onions. This soup has that rich and flavorful texture that can be shared by 2-3 persons.

If you like Nachos (P349) then these organic house-made tortilla chips will fill you up as it is doused in generous servings of cheese sauce then topped with guacamole, sour cream, and cilantro.

On the other hand, if you prefer your nachos dry with the dip on the side, then go for the Spinach Dip (P349) with its house made vegetable chips, organic tortilla chips, crudites, and parmesan. The dip itself is the main star here with its creamy consistency.

They also have pasta dishes like the Arrabbiata Pasta (P349) which comes with fettuccine cooked in arrabbiata sauce and mixed with tomato confit, basil, and micro greens, then sprinkled with parmesan cheese. This is a spicy pasta but I found myself enjoying its bold Italian flavors.

Everybody loved the Wyld Beef Burger (P449) with its house blend ground beef patty, poached egg, yellow cheddar, lettuce, tomato, and onion. What sets this burger apart is the mulberry sauce on top which gives it a natural burst of flavor without being too sweet. All of these are packed inside two brioche buns and served with a plateful of fries.

The Pan Seared Salmon (P449) is a perfectly cooked salmon fillet served together with black rice, corn salsa, lemon aioli, edible flowers, and micro greens. This is both healthy and delicious, especially good for those on a diet.

I am a big meat lover so my favorite would still have to be the Grilled Herb Marinated Flank Steak (P549). This juicy and flavorful steak is served with apple cider glazed brussels sprouts, herb compound butter, and crispy potato wedges. Now this is the kind of bar chow I really love!

There is just one dessert on the menu but they do it so well. The Hot Fudge Brownie (P249) is a big piece of gooey chocolate brownie topped with vanilla ice cream then decorated with edible flowers and drizzled with chocolate cacao sauce.

But the main attraction at WYLD Kitchen x Bar is actually their interesting line of signature cocktails. WYLD aims to upgrade the quality of cocktails served within the Quezon City area so they are introducing these unique and exciting versions that are all pretty and extraordinary. They were helped by Liquid Concepts Philippines, a bartending couple I met during my trip to Lio Estates in El Nido, Palawan who also work as beverage consultants.

Let’s start with something light and simple like the Afterglow (P249). This is a cocktail version of the Camote Iced Tea as it comes with gin, calamansi liqueur, fresh lemon juice, and their house-made camote tops syrup. It is refreshing and is easy to drink with only a small hint of alcohol.

Ampalaya on a cocktail? WYLD dares to put this unconventional ingredient on the spotlight with its creation called the Piñalaya (P249). This is a combination of vodka, calamansi liqueur, triple sec, and pineapple juice topped with a caramelized ampalaya. I wasn’t able to try it myself, but my friend seemed to enjoy it and finished it quite fast.

My favorite cocktail that evening is WYLD’s signature drink, the Flora x Fauna (P279). This colorful and fruity glass comes with gin, grapefruit juice, fresh lemon juice, rose foam, basil, butterfly pea flower and a certain magical ingredient that is a sight to behold.

These chichaworms might look scary and intimidating, but don’t worry, they are all dead and cooked. The salty and crunchy chichaworms are placed on top of the cocktail to complete the presentation.

Now, I’m kinda adventurous myself, but I did not really feel like eating worms that evening, so I just drank the cocktail and found myself loving every sip. My friends were gallant enough to take care of the chichaworms for me and they said that it really just tasted like small crispy chicharon, as long as you don’t look too closely. I ordered another glass of Flora x Fauna, but this time I told the bartender to skip the worms. They happily obliged.

Other colorful cocktails you will find on the menu include Wyld in the Tropics (P249), a delicious combination of mango rum, fresh lemon juice, mango nectar, cilantro, and a 150 proof rum. This one may look innocent, but it packs a very strong punch.

In Love with the Cacao (P299) is a cocktail that comes with a performance as its ingredients of cacao liqueur, coffee liqueur, amaretto brandy, and cinnamon powder are given a torching before being served. Make sure to drink it quickly as it is sure to melt fast.

If you are looking for a place to celebrate Valentine’s Day, WYLD has a secret off-the-menu Valentine’s cocktail called the Adam x Eve. This has a mixture of guyabano syrup, tamarind, and gin to fire up the night. They also have a special Valentine’s Dinner set for P1,499 nett on February 14 that comes with a Grilled Herb Marinated Flank Steak, Pesto Pasta, Hot Fudge Brownie, and two cocktails of your choice. That should set everyone in the mood for a WYLD night.

WYLD Kitchen + Bar

2/F The Grandia Place, 143 Mother Ignacia Ave., Quezon City

(0919) 990-8805

www.facebook.com/wyld.ph

#WYLD #WYLDph #WYLDKitchenBar #Cocktails #Bar #Steak #Burger

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stempisces83-blog · 6 years

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focaccia sandwiches for a crowd

Last year, Alexandra Stafford published a very good book about bread. It sprang from a recipe for the peasant bread her mother made often when she was growing up. When she shared it on her site, it went viral, which is no surprise given that it’s no-knead, comes together in under five minutes, rises in about an hour, and after a brief second rise, you bake it in buttered bowls that form it into a blond, buttery crusted bread that she boasts is “the antithesis of artisan.” Because there are no hidden tricks; no steam ovens, special flours, lames to score the crust, or bannetons to shape the loaves. Her central tenet is that “good bread can be made without a starter, without a slow or cold fermentation, without an understanding of bakers’ percentages, without being fluent in the baking vernacular: hydration, fermentation, biga, poolish, soaker, autolyse, barm.” (None of those words appear in the book.) She knows that there are a lot of no-knead breads out there, but this is the only one that can be started at 4pm and be on the dinner table at 7.

I realize you’re thinking, as I briefly worried before I read it, how does one write an entire cookbook based on one recipe? But Stafford is a gifted recipe developer, and there isn’t a thing in this book — one part breads (with all types of flours, grains, and shapes, including pizzas, flatbreads, rolls and buns), one part toasts (including sandwiches, tartines, stratas, panzanellas, soups, summer puddings and so much more), and one part crumbs (a celebration of crunchy gratin toppings, stuffing, burgers, eggplant parmesan, fish sticks, meatballs, and brown bettys) — that I didn’t want to make. (I suspect that having four kids to feed ensures that these recipes were vetted by the most finicky of reviewer classes.) It’s also a gorgeous book, with a focus and format that my inner, long-surrendered organized person finds deeply pleasing.

My favorite thing in the book, and the one that I come back to again and again, is using the core bread recipe to make a focaccia that can be split and filled to make a sheet pan’s worth of sandwiches.* File this under things I never thought about pre-kids but obsess over now: Picking up sandwiches to go to the beach/park/pool/wherever your summer weekend takes you for a family or group of friends can be staggeringly expensive. I might even forgive the price if the sandwiches were usually better, but I’m sorry-not-sorry, they’re usually not. Either the bread is lousy and processed to the hilt, or they just don’t make them the way I want them, which is heavy on the vegetables and with a good mix of fresh, salty, crunchy, and pickle-like ingredients. Let’s fix this.

Below is the recipe for the simplest, quickest focaccia you’ll ever need to make and several sandwich filling suggestions (many vegan, too) I hope you’ll find good jumping off points.

* If you have Smitten Kitchen Every Day at home (do you? I bet you’d love it, I’m just saying) you probably already know about my slab-sized sandwich fixation. In the book, I use roasted tomatoes and more to stuff a focaccia *before* it is baked, inspired by a foccia ripiena we ate in Rome several years ago. This is concept is similar, but there’s no need to pre-commit to fillings.

Previously

One year ago: Blackberry Blueberry Crumb Pie Two years ago: Summer Squash Pizza and Peach Melba Popsicles Three years ago: Raspberry Crushed Ice Four years ago: Three-Ingredient Summertime Salsa and Blueberry Crumb Cake Five years ago: Charred Corn Crepes and Burst Tomato Galette with Corn and Zucchini Six years ago: Pink Lemonade Bars Seven years ago: Tomato Salad with Crushed Croutons Eight years ago: Nectarine Brown Butter Buckle and Sweet and Smoky Oven Spare Ribs Nine years ago: Best Birthday Cake, Arugula Potato and Green Bean Salad and Peach and Creme Fraiche Pie Ten years ago: Garlic Mustard Glazed Skewers and Huevos Rancheros Eleven years ago: Quick Zucchini Saute

And for the other side of the world: Six Months Ago: Chocolate Peanut Butter Cup Cookies and Slow-Roasted Sweet Potatoes 1.5 Years Ago: Broccoli Pizza 2.5 Years Ago: Spaghetti Pie with Pecorino and Black Pepper, Banana Puddings with Vanilla Bean Wafers, and Taco Torte 3.5 Years Ago: Caramelized Onion and Gruyere Biscuits and Charred Cauliflower Quesadillas 4.5 Years Ago: Garlicky Party Bread with Cheese and Herbs and Fennel and Blood Orange Salad

Focaccia Sandwiches for a Crowd

Servings: About 12 sandwiches

Time: 2 hours

Source: Bread Toast Crumbs

Servings will vary by how you cut the focaccia, of course. Here I show 12 small/medium sandwiches. Depending on how hearty your fillings are, each person may eat 1 to 2 sandwiches.

You can choose your own schedule with this bread, by proving it for 1 to 1 1/2 hours at room temperature, overnight in fridge, or 10 hours at room temperature. For the last option, you want to make the bread with cold tap water.

To use active dry yeast instead of instant yeast, add it directly to the lukewarm water with a pinch of sugar to proof it for 10 minutes (it will get foamy) and then add it below where you will the water.

For more of a traditional focaccia flavor, you can sprinkle 1 tablespoon chopped or minced fresh rosemary over the top with the salt before baking it.

4 cups (520 grams) all-purpose flour

2 teaspoons kosher salt

1 teaspoon instant yeast

2 cups lukewarm water, made by mixing 1/2 cup boiling water with 1 1/2 cups cold water

4 tablespoons olive oil

Flaky sea salt

In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the water is absorbed and the ingredients form a loose, sticky dough. Cover with a tea towel or plastic wrap and [choose your schedule]:

Quickest rise: Set aside in a warmish spot for 1 to 1 1/2 hours, until doubled.

Overnight in fridge: Set inside your refrigerator overnight, about 8 to 10 hours.

Overnight at room temperature: For this method, you will need to use only cold, no lukewarm, water. Leave the bowl on your counter at room temperature for 10 hours.

When you’re ready to make your focaccia: Pour 3 tablespoons oil onto a rimmed sheet pan (can use a 13×18, or half-sheet pan, but if you have something more 11×17-ish, as I use here, will make for slightly thicker loaf; you can line it first with parchment paper for maximum nonstick security).

Heat oven to 425°F.

Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to lift the dough onto the prepared sheet pan. Roll the dough ball in the oil to coat it all over.

Let dough rest for 20 minutes (for Quickest rise or Overnight at room temperature) or 1 hour (if you used the Overnight in the fridge rise, so it warms up) without touching it. Then, drizzle last 1 tablespoon of olive oil over and use your fingertips to stretch and press the dough to the edges, leaving it intentionally dimply. If your dough resists being stretched all the way, get it as stretched as you can, wait 5 minutes, and return to stretch it the rest of the way, repeating this rest if needed.

Sprinkle with flaky sea salt all over and bake for 20 to 25 minutes, checking in on the earlier end, until lightly puffed on top and golden and crisp underneath. Remove from oven and let cool completely (this will go faster if you transfer the bread to a cooling rack) before assembling sandwiches.

To make sandwiches: If you’d like, you can trim off the very outer edges — this exposes the crumb and makes it a little easier to halve. (I didn’t do this because I like to make things hard, also I like edges.) Stafford recommends you begin the halving process by cutting through each corner, then running the serrated knife through the short end until you get to the midway point, then starting from the other short end until I get to the midway point. A sharp, serrated knife is helpful. Try to keep your knife as parallel to the bread as possible. She says she finds if she hugs the top layer as opposed to aiming for the center, she gets a more even cut.

Some ideas for sandwich fillings:

Avocado + Crispy Kale [Shown]: First, crisp your kale. I used a 5-ounce clamshell of curly kale leaves, tearing out and discarding any thick ribs. Rub/toss them with 1 tablespoon olive oil, spread them on a large baking sheet in one layer, seasoned them with salt and pepper, and baked them at 375&#176F for 10 to 15 minutes, until crispy and just barely brown at the edges (keep an eye on it). Then, scoop out and slice 4 avocados, fan the slices across the bread and mash/spread them smooth. Coat with olive oil, lemon juice, flaky salt, and red pepper flakes (like we do here). Spread crispy kale over avocado.

Hummus + Cucumber + Pickled Carrots [Shown]: First, coarsely grate 1 pound of carrots. Pour 1/2 cup apple cider vinegar, 1/2 cup cold water, 1 teaspoon kosher salt, and 1 to 2 teaspoons (to taste) of granulated sugar over it and stir to combine. (You could also add mustard or dill seeds or fresh chile peppers here.) Chill in the fridge for as long as you have — 30 minutes, an hour, and up to a few days. Carrots will get more pickled the longer it soaks. To make your sandwiches, schmear the bottom half of the bread with about 1 1/2 cups hummus (storebought or homemade). Squeeze out little handfuls of pickled carrot and sprinkle this on as your next layer. For you final layer, use a y-peeler to shave long ribbons off 1 large (1/2 to 3/4 pound) seedless cucumber. Tousel these on top; season them with salt and pepper.

Walnut pesto + grilled zucchini ribbons (skip the parmesan in the pesto to make it vegan)

This grilled pepper and torn mozzarella panzanella, minus the croutons

This crunchy asparagus and egg salad

Pickled vegetable sandwich slaw + anything else you love on sandwiches

This salsa verde + any grilled or roasted vegetables

This zucchini carpaccio salad, as a sandwich filling

Any of the sandwiches from the archives

Many of the salads from the archives, such as this egg salad, this chicken salad (not vegetarian, of course), that chicken salad, or even (I love this as a sandwich) this chicken caesar, with the dressing spread on both sides of the bread, the chicken thinly sliced, and the romaine cut into thin ribbons. I wouldn’t be sad to have a broccoli or cauliflower slaw between bread, either.

Or, of course, endless slices of peak-season tomatoes + mayo + salt, or the same plus sliced mozzarella + basil pesto

Source: https://smittenkitchen.com/2018/08/focaccia-sandwiches-for-a-crowd/

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bulbspoon9-blog · 6 years

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22 Hot Cocktail Recipes for Cold Winter Nights

[Photographs: Vicky Wasik, Elana Lepkowski]

It's still practically shorts weather in California, where I live, but the folks at Serious Eats World Headquarters in New York assure me that it is, in fact, winter. Back when I lived in places that actually got cold, winter meant hot drinks—hot cocoa and mulled cider when I was a kid, hot cider and hot cocoa with booze when I got older.

But there's more to the world of hot drinks than pouring a shot into whatever's in your mug. If you put some thought into them, hot drinks can have all the class and sophistication of chilled cocktails. To show you what I mean, we've rounded up 22 of our favorite hot toddies, spiked ciders, cocoas, coffees, and other hot cocktails to keep you toasty all season long.

Hot Toddies

[Photograph: Elana Lepkowski]

Next time you're craving a hot toddy, think beyond a simple mixture of whiskey or brandy with hot water. Here we change it up, using caramelly, herbal Averna and adding a sweet-spicy syrup made with brown sugar, cinnamon, and black pepper. Getting rid of the hard liquor keeps the alcohol content down, so you can keep refilling your mug throughout the evening.

Spiced Averna Toddy Recipe »

Back to the full list

[Photograph: Autumn Giles]

We make this bright, herbal toddy with citrusy New Amsterdam Gin instead of the brown liquor more commonly found in the drink, and replace the water with mint tea for extra flavor. A sweet-tart cranberry syrup gives this cocktail a festive ruby-red color that's made for the holidays.

The Hot and Cold »

Back to the full list

[Photograph: Nick Guy]

Even more of a departure from the traditional hot toddy, this smoky, Mexican-inspired drink combines mezcal, Green Chartreuse, Angostura and mole bitters, stick cinnamon, and sprigs of fresh mint. A splash of ginger beer complements the spicy notes in the drink and adds a pleasant fizz.

Remontel Toddy Recipe »

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[Photograph: Sydney Oland]

This drink may be more mulled wine than hot toddy, but it's a crowd-pleasing option no matter what you call it. To make it, we combine Riesling, brandy, and honey, then steep bay leaves and toasted cardamom pods in the mixture before straining and serving. It's a soothing, herbal mix that'll warm you all the way through.

Riesling Hot Toddy Recipe »

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Spiked Cider

[Photograph: Vicky Wasik]

Anyone can pour a shot of bourbon into their hot cider—for something more interesting, try infusing the liquor with sweet, toasty caramel popcorn first. Once you've made the infused bourbon (which takes just a few minutes on the stove), all you need is the cider and a little pat of butter to float on top of each drink.

Hot Caramel-Popcorn Bourbon Apple Cider Recipe »

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[Photograph: María del Mar Sacasa]

Not sold on popcorn-infused bourbon? This darker, moodier butter-topped cider is spiked with dark rum instead, for a hot buttered rum–like feel, and it gets its sweetness from pure maple syrup rather than caramel. To contrast the rich, deep flavors of the drink, serve it in glasses rimmed with an eye-opening combination of lemon juice and Maldon salt.

Salty Maple Buttered Cider Recipe »

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[Photograph: María del Mar Sacasa]

We don't infuse the whiskey with anything fancy for this spiked cider, but we do give it an unexpected twist (or three) by stirring in sweet-and-spicy ginger liqueur, pouring it over rich Luxardo cherries, and finishing with freshly cracked black pepper, which reinforces the subtle burn of the ginger.

Peppery Ginger Cider Recipe »

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[Photograph: Tara Striano]

If plain old cider just isn't apple enough for you, you'll fall in love with this aptly named fruity concoction. We triple down on the apple here by adding Granny Smiths and Applejack brandy, and mix in clementine orange and dried cranberries for even more fruity flavor. To balance the drink, we turn to a slew of spices: cinnamon, cloves, allspice, coriander, and black peppercorns.

Eve's Addiction Recipe »

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Boozy Hot Chocolate

[Photograph: Elana Lepkowski]

The best boozy hot chocolate starts with the best hot chocolate, so ditch the store-bought mixes and make it from scratch, using unsweetened cocoa powder, semisweet chocolate chips, and sugar. Once you've taken care of the basics, you can doctor the drink up as you'd like—here, we mix in a shot of amaro and top with homemade Angostura whipped cream. Try subbing fernet for amaro if you want a minty kick.

Amaro Hot Chocolate Recipe »

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[Photograph: J. Kenji López-Alt]

I rarely say no to a cup of cocoa spiked with Baileys, but you can make a much tastier drink by separating the liqueur into its component flavors—Amaretto, espresso powder, vanilla extract, and Irish whiskey—and adding each to your cocoa individually. Not only are the ingredients going to be better-quality that way, you can also adjust the ratios exactly to your liking.

Better Than Baileys Hot Chocolate Recipe »

Back to the full list

[Photograph: J. Kenji López-Alt]

I'm sure you're familiar with the concept of spiking Guinness with Jameson and Baileys, so why not use all three to make a seriously boozy hot chocolate? The Baileys and whiskey can be added straight to the cocoa, but in order for the flavor of the beer to come through, you'll need to reduce it into a concentrated syrup on the stovetop first.

Guinness, Whiskey, and Baileys Hot Chocolate Recipe »

Back to the full list

[Photograph: J. Kenji López-Alt]

Forget commercial butterscotch sauce—it's easy to make your own with nothing more than sugar and heavy cream. (Despite the name, butterscotch isn't actually made with Scotch whisky, but we add a shot anyway, since we like the notes of smoke and vanilla it provides.) We use the butterscotch syrup two ways—most of it is mixed in with the hot chocolate, and the last bit is drizzled on top as a tantalizing garnish.

Salted Butterscotch Hot Chocolate Recipe »

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[Photograph: J. Kenji López-Alt]

The peak of the all-bacon-all-the-time craze may be behind us, but the combination of bacon and chocolate is tasty enough to be more than a fad. To give this hazelnut hot chocolate as much smoky bacon flavor as possible, we emulsify rendered fat right into the drink before adding Frangelico, bourbon, whipped cream, chopped toasted hazelnuts—and the essential fried-bacon-strip garnish.

Bacon, Bourbon, and Hazelnut Hot Chocolate Recipe »

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[Photograph: J. Kenji López-Alt]

Not all boozy hot chocolate recipes have to be quite so involved—this one just requires spiking the cocoa with tequila, a surprisingly appropriate partner for chocolate, and peppermint schnapps. Garnish each mug with mint leaves to complement the schnapps and give the cocoa a fresh, herbal aroma.

Tequila Mint Hot Chocolate Recipe »

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[Photograph: J. Kenji López-Alt]

You could use tequila in this hot chocolate, too, but if you have mezcal on hand, we encourage you to try it instead—its smokiness works wonderfully with the dried ancho chili and cinnamon that give the cocoa its kick. If you don't have mezcal, try substituting dark rum, which will give the drink some extra richness.

Spicy Aztec Hot Chocolate With Chili, Cinnamon, and Mezcal Recipe »

Back to the full list

Spiked Coffee

[Photograph: Vicky Wasik]

As good as a classic Irish coffee may be, there's more to spiked coffee than that. This version takes its inspiration from the flavors of Nutella (hence the name, a play on gianduia), replacing the usual whiskey with hazelnut-infused Frangelico and topping the drink off with chocolate whipped cream. We also add a tablespoon of simple syrup to each mug to take a little of the edge off the coffee.

Just-Do-Ya (Hazelnut-Spiked Irish Coffee With Chocolate Whipped Cream) Recipe »

Back to the full list

[Photograph: Vicky Wasik]

In our opinion, the sugarcane sweetness and slight kick of spiced rum make it an even better partner than whiskey for coffee, so we put it to work in this Irish-coffee variation, topped with butterscotch whipped cream and a dusting of nutmeg. Malted milk powder and brown sugar in the whipped cream help simulate the slow-cooked flavor of traditional butterscotch.

Everything Nice (Spiced-Rum Coffee With Butterscotch Whipped Cream) Recipe »

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[Photograph: Vicky Wasik]

Fair warning: This recipe isn't going to appeal to everyone, but it will speak to fans of the minty and bitter flavors of Fernet Branca. We start with coffee (already pretty bitter), then pour in the fernet and top the drink off with tangy lemon whipped cream. It's certainly a more assertive combination than our other Irish-coffee recipes, but give it a chance and you might be surprised by how much you like it.

Wake Me Up Before You Go-Go (Fernet-Spiked Irish Coffee With Lemon Cream) Recipe »

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[Photograph: Vicky Wasik]

If you find Fernet Branca a little too intense, this bittersweet spiked coffee might be just the thing for you. This hot cocktail gets just enough bite from caramelly Amaro Averna and herbal, citrusy Gran Classico, while bourbon gives it a boozier kick and crème de cacao lends it rich sweetness. Look for a good-quality brand of crème de cacao, such as Tempus Fugit.

Bittersweet Amaro- and Whiskey-Spiked Coffee Recipe »

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[Photograph: Lizz Schumer]

This recipe also strives for a more balanced, bittersweet flavor, spiking the coffee with spicy rye whiskey, Luxardo Amaro Abano, and Angostura bitters. All those bitter flavors get nicely mellowed out with the addition of apple brandy, Demerara sugar, and a topping of whipped cream; stir a bit of the cream straight into the drink to soften it up even further.

Architects and Kings Recipe »

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Other Hot Cocktails

[Photograph: Elana Lepkowski]

A classic chilled Ward 8 is made with rye, lemon and orange juice, and grenadine. Those fruit juices don't work so well in a drink that has to be diluted with hot water, so to make this version, we replace them with a more intensely flavored oleosaccharum and a couple of ounces of orange curaçao. The grenadine is swapped out for pomegranate juice to give the drink a brighter flavor. This recipe makes a big batch—enough for eight cocktails—so it's ideal for filling up a Thermos on a day of sledding, ice skating, or other winter fun.

Hot Ward 8 Cocktail Recipe »

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[Photograph: Lizz Schumer]

Clarified-milk punches haven't been in the spotlight for a couple hundred years, but that just means this cocktail is super retro and therefore cool, right? Besides the clarified milk, we make this version with a lemon oleosaccharum, lemon juice, simple syrup, cognac, and rum, for a drink that's both rich and citrusy.

The Varnish's Milk Punch Recipe »

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Source: https://www.seriouseats.com/roundups/hot-cocktail-recipes

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22 Hot Cocktail Recipes for Cold Winter Nights

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22 Hot Cocktail Recipes for Cold Winter Nights

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[Photographs: Vicky Wasik, Elana Lepkowski]

It’s still practically shorts weather where I live in California, but the folks at Serious Eats World Headquarters in New York assure me that it is, in fact, winter. Back when I lived in places that actually got cold, winter meant hot drinks—hot cocoa and mulled cider when I was a kid, hot cider and hot cocoa with booze when I got older. There is more to the world of hot drinks than pouring a shot into whatever’s in your mug, though. If you put some thought into them, hot drinks can have all the class and sophistication of cold cocktails. To show you what I mean we’ve rounded up 22 of our favorite hot toddies, spiked ciders, cocoas, coffees, and other hot cocktails.

Hot Toddies

Spiced Averna Toddy

[Photograph: Elana Lepkowski]

Next time you’re craving a hot toddy think beyond mixing whiskey or brandy with hot water—here we change it up by using caramelly, herbal Averna instead and adding a syrup made with brown sugar, cinnamon, and black pepper. Getting rid of the hard liquor keeps the alcohol content down, so you can keep refilling your mug throughout the evening.

Get the recipe for Spiced Averna Toddy »

The Hot and Cold

[Photograph: Autumn Giles]

We make this toddy with citrusy New Amsterdam gin instead of the brown liquor you more commonly find in the drink and replace the water with mint tea for extra flavor. A sweet-tart cranberry syrup gives the cocktail a festive ruby-red color.

Get the recipe for The Hot and Cold »

Remontel Toddy

[Photograph: Nick Guy]

Moving even further from a traditional hot toddy, this smoky, Mexican-inspired drink is made with mezcal, Green Chartreuse, Angostura and mole bitters, cinnamon, and mint. A splash of ginger beer complements the spicy notes in the drink and adds a pleasant fizz.

Get the recipe for Remontel Toddy »

Riesling Hot Toddy

[Photograph: Sydney Oland]

This drink may be more mulled wine than hot toddy, but it’s a crowd-pleasing option no matter what you call it. To make it we mix together Riesling, brandy, and honey, then steep in bay leaves and toasted cardamom pods before straining and serving.

Get the recipe for Riesling Hot Toddy »

Spiked Cider

Hot Caramel-Popcorn Bourbon Apple Cider

[Photograph: Vicky Wasik]

Anyone can pour a shot of bourbon into their hot cider—for something more interesting try infusing the liquor with sweet, toasty caramel popcorn. Once you’ve made the infused bourbon (which just takes a few minutes on the stove), all you need is the cider and a little butter to float on top of each drink.

Get the recipe for Hot Caramel-Popcorn Bourbon Apple Cider »

Salty Maple Buttered Cider

[Photograph: María del Mar Sacasa]

Not so sure about popcorn-infused bourbon? This butter-topped cider goes with dark rum instead, getting its sweetness from maple syrup rather than caramel. To contrast the rich, deep flavors of the drink we serve it in glasses rimmed with lemon juice and Maldon salt.

Get the recipe for Salty Maple Buttered Cider »

Peppery Ginger Cider

[Photograph: María del Mar Sacasa]

We don’t infuse the whiskey for this spiked cider, but we do give it an unexpected twist (or three) by stirring in sweet-and-spicy ginger liqueur, pouring it over rich Luxardo cherries, and finishing with freshly cracked black pepper.

Get the recipe for Peppery Ginger Cider »

Eve’s Addiction

[Photograph: Tara Striano]

Apple cider just not apple-y enough for you? Here we triple down on the fruit by adding Granny Smiths and applejack and mix in clementines and dried cranberries for even more fruity flavor. To balance all that fruit we turn to a slew of spices: cinnamon, cloves, allspice, coriander, and black peppercorns.

Get the recipe for Eve’s Addiction »

Boozy Hot Chocolate

Amaro Hot Chocolate

[Photograph: Elana Lepkowski]

The best boozy hot chocolate starts with the best hot chocolate, so ditch the store-bought mixes and make it from scratch with unsweetened cocoa powder, semisweet chocolate chips, and sugar. Once the basics are done you can doctor the drink up as you’d like—here we mix in a shot of amaro and top with homemade Angostura whipped cream.

Get the recipe for Amaro Hot Chocolate »

Better Than Baileys Hot Chocolate

[Photograph: J. Kenji López-Alt]

I wouldn’t say no to a cup of cocoa spiked with Baileys, but you can make a much tastier drink by separating the liqueur into its component flavors—Amaretto, espresso powder, vanilla extract, and Irish whiskey—and adding each one individually. Not only are the ingredients going to be better, but you can adjust the ratios to your liking.

Get the recipe for Better Than Baileys Hot Chocolate »

Guinness, Whiskey, and Baileys Hot Chocolate

[Photograph: J. Kenji López-Alt]

I’m sure you’re familiar with spiking Guinness with Jameson and Baileys, so why not use all three to make boozy hot chocolate? You can add the Bailey’s and whiskey straight, but in order for the flavor of the beer to come through you need to reduce it into a concentrated syrup on the stove first.

Get the recipe for Guinness, Whiskey, and Baileys Hot Chocolate »

Salted Butterscotch Hot Chocolate

[Photograph: J. Kenji López-Alt]

Forget commercial butterscotch—it’s easy to make your own with sugar and cream. Despite the name butterscotch isn’t made with Scotch whiskey, but we add a shot in anyways because we like the notes of smoke and vanilla it adds. We use the butterscotch two ways—most of it is mixed in with the hot chocolate, with the last bit being drizzled on top.

Get the recipe for Salted Butterscotch Hot Chocolate »

Bacon, Bourbon, and Hazelnut Hot Chocolate

[Photograph: J. Kenji López-Alt]

The all bacon everything craze is well in the past, but the combination of bacon and chocolate is tasty enough to be more than a fad. To give this hazelnut hot chocolate as much bacon flavor as possible we emulsify rendered fat right in before garnishing with a strip of fried bacon.

Get the recipe for Bacon, Bourbon, and Hazelnut Hot Chocolate »

Tequila Mint Hot Chocolate

[Photograph: J. Kenji López-Alt]

Not all boozy hot chocolate recipes have to be quite so involved—this one just requires spiking the cocoa with tequila and peppermint schnapps. Garnish each mug with mint leaves to complement the schnapps and give the cocoa a fresh, herbal aroma.

Get the recipe for Tequila Mint Hot Chocolate »

Spicy Aztec Hot Chocolate With Chili, Cinnamon, and Mezcal

[Photograph: J. Kenji López-Alt]

You could use tequila in this hot chocolate too, but if you have mezcal on hand then try that instead—its smokiness wonderfully the dried ancho chili and cinnamon that we use to give the cocoa a kick. You can also use dark rum, which will give the drink some extra richness.

Get the recipe for Spicy Aztec Hot Chocolate With Chili, Cinnamon, and Mezcal »

Spiked Coffee

Just-Do-Ya (Hazelnut-Spiked Irish Coffee With Chocolate Whipped Cream)

[Photograph: Vicky Wasik]

There’s more to spiked coffee than the classic Irish coffee—this Nutella-inspired variation replaces the whiskey with Frangelico and is topped with chocolate whipped cream. We also add a tablespoon of simple syrup to each mug to take a little of the edge off the coffee.

Get the recipe for Just-Do-Ya (Hazelnut-Spiked Irish Coffee With Chocolate Whipped Cream) »

Everything Nice (Spiced-Rum Coffee With Butterscotch Whipped Cream)

[Photograph: Vicky Wasik]

We think that the sugarcane sweetness and slight kick of spiced rum make it an even better partner than whiskey for coffee, so we use it in this Irish coffee variation topped with butterscotch whipped cream and a dusting of nutmeg. We make the whipped cream with malted milk and brown sugar to simulate the slow-cooked flavor of traditional butterscotch.

Get the recipe for Everything Nice (Spiced-Rum Coffee With Butterscotch Whipped Cream) »

Wake Me Up Before You Go-Go (Fernet-Spiked Irish Coffee With Lemon Cream)

[Photograph: Vicky Wasik]

Full disclosure: this recipe isn’t going to appeal to everyone. We start with coffee, which is already bitter, then pour in Fernet-Branca and top with tangy lemon whipped cream. It’s certainly more assertive than our other Irish coffee recipes, but give it a chance and you might be surprised.

Get the recipe for Wake Me Up Before You Go-Go (Fernet-Spiked Irish Coffee With Lemon Cream) »

Bittersweet Amaro- and Whiskey-Spiked Coffee

[Photograph: Vicky Wasik]

If Fernet is a little too intense, this bittersweet spiked coffee might just be the thing for you. Adapted from a drink created by Aaron Paul of the Daniel Patterson Group in San Francisco, the cocktail gets just enough bite from caramelly Amaro Averna and herbal, citrusy Gran Classico.

Get the recipe for Bittersweet Amaro- and Whiskey-Spiked Coffee »

Architects and Kings

[Photograph: Lizz Schumer]

This recipe also goes for a more balanced, bittersweet flavor—the coffee is spiked with rye whiskey, Luxardo Amaro Abano, and Angostura bitters, and it’s mellowed out with with cream, apple brandy, and demerara sugar.

Get the recipe for the Architects and Kings »

Other Hot Cocktails

Hot Ward 8 Cocktail

[Photograph: Elana Lepkowski]

An old-school Ward 8 is made with rye, lemon and orange juice, and grenadine. The fruit juices don’t work in a drink that has to be diluted with hot water, so in this recipe we replace them with a more intensely-flavored oleo-saccharum and a couple of ounces of orange curaçao. We also replace the grenadine with pomegranate juice for a brighter flavor.

Get the recipe for the Hot Ward 8 Cocktail »

The Varnish’s Milk Punch

[Photograph: Lizz Schumer]

Clarified milk punches haven’t been in the spotlight for a couple hundred years—that just means this cocktail is super retro, right? In addition to the clarified milk, we make this version with oleo-saccharum, lemon juice, simple syrup, cognac, and rum.

Get the recipe for The Varnish’s Milk Punch »

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