What’s the best drink to have with cookies? BEER. Why not, people? The holidays are coming; we’re celebrating getting fat and doing it with our families and friends. To support our mission, Flying Dog created The Holiday Collection: Four Otterbein’s Cookie Inspired Craft Beers. While I was hoping that the kit would come with Berger Cookies, the Otterbein’s cookies did not disappoint. But what about having them with beer? Well, luckily I’m here to do the hard work of tasting and drinking each beer and cookie. After our DIY beer pairing, we continued on with dessert, complements of Flying Dog. We judged the beers, the cookies, and then the pairing. Here we go!Read More›
If fall is in the air, it must be just about time to celebrate the New Year….not that New Year; the one with apples and honey.
This tasty union is a Rosh Hashanah tradition, symbolizing the hopes for a “sweet” New Year. Of course, at ES we like to do that with more than just a kids lunchbox-esque pack of sliced apples drizzled in goo. For this year”s updated Rosh Hashanah take, we”re looking at this honey-glazed Apple Financier Tart — an elevated, Francophile variation on an apple pie.
Pâtissier extraordinaire Francois Payard provided this recipe, in which the moisture of the mix and texture of the apples with the flavor of the browned butter take A&H to a new level.
Apple and Honey Financier TartRead More›
Ever wonder if astronauts really eat astronaut ice cream?
Over at Narratively this week, we answer that pressing question, and much more, in our full week of stories all about ice cream.
France may be long gone from the World Cup, but that doesn’t mean we have to stick to schnitzel (or whatever it is the Dutch/Argentinians eat) at our viewing parties this weekend. Bastille Day — everyone’s favorite excuse to overdo it on red wine and rich food — is coming up this Monday, which means it’s time to break out the good stuff.
In honor of France’s big day, Master pâtissier Francois Payard was nice enough to share this over-the-top indulgent recipe for his signature triple chocolate financiers.
You’ll need a financier pan for the recipe below (clearly you have one, right?) If not, good ol’ muffin tins will do just fine.
Triple Chocolate FinanciersRead More›
With 4th of July just days away, it’s time to start seriously thinking about how we’re going to eat and drink our patriotic fervor this year.
Fortunately, you can do both in one with Endless Simmer’s 4th of July cocktail cooler popsicles. Enjoy.
God I love it when food drools right back at you.
I don’t really think I need to tell you much more. I’ve debated at work about the few foods that go good with anything. We narrowed it down to two: cheese and chocolate. Well, I believe I’m helping make the chocolate point with the Raaka Bourbon Cask Aged Chocolate. Raaka touts itself as the first company to make a chocolate that uses cask-aged cocoa beans in their bourbon cask-aged chocolate. The first time I noticed this chocolate was in Bryant Park during the Christmas season. My fianceé and I went into the small shop expecting some kind of gimmick. They provided small samples of each flavor. I could definitely taste the sweetness of the bourbon in the chocolate.
Of course, I tried all of their other flavors, and each sample had a distinctly pleasant and different flavor from the other. End of story–I ended up with a gift bag full of Raaka chocolates for Christmas (thanks fianceé). The bars are still hidden away to savor for the sudden urge I may have every now and then. Apparently the trick to the deliciousness of these chocolates is twofold: (1) the chocolates have uniquely different flavors (see Bourbon Cask Aged, Vanilla Rooibos, or Porter) and (2) the simplistic “virgin” crafting of the chocolate.Read More›