by ES Guest
Cherries? Check. Chocolate? Check. Booze? Check. Pastry Chef Brittani Szczecina of the Palm Beach Marriott Singer Island Beach Resort & Spa shares this can’t fail recipe for a perfect summertime ice cream.
Menu
cooking with booze
by BS
Hey all! Well, it’s Monday morning and according to the ES calendar, that means it’s time to talk whiskey. In particular, with the weather getting colder we’re thinking about cooking with whiskey. There’s just something about a dessert with a little wild turkey thrown in the batter that gets our hearts racing and warms you up all over. Not sure what we mean? Check out the Island of Kentucky recipe page for all kinds of good ideas of what to cook with said whiskey, or keep reading for seven of our simmering favorites.
1. Whiskey Caramel Marshmallow Bacon Bark
Say the first four words above in the same sentence and you can get me to do pretty much anything. I mean, COME ON.
Recipe: Whiskey Caramel Marshmallow Bacon Bark
2. Mudslide Cupcakes
Make your own Bailey’s at home, mix it with some coffee, add a dash of the good stuff…yeah, baking ain’t so girly anymore, huh?
Recipe: Mudslide cupcakes
3. Cherry Whiskey Upside Down Cake
Don’t think of soggy pineapple upside down cake. This one is tender and springy, while the whiskey adds an extra subtle dimension that quiets the caramel topping and brings it in balance with the cake and fruity sweetness of the cherry.
Recipe: Cherry-Whiskey Upside Down Cake
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by Katt Kasper
It’s baaaaack!! On July 15th, the iconic crème-filed sponge cake of my youth returned just in time to get a new generation hooked on its neon yellow yummy-ness. Yeah, this ain’t yer grandpa’s version— this is Twinkie 2.0 baby! It has double the shelf life of the original (which was rumored to last longer than the pyramids!) I don’t know how they’re making this new model, but I’ll never forget the ingredients of the first…(insert harp music here);
‘Enriched wheat flour, sugar, corn syrup, niacin, water, high fructose corn syrup, vegetable shortening – containing one or more of the following: partially hydrogenated soybean oil, cottonseed oil, canola oil and beef fat, dextrose, whole eggs, modified corn starch, cellulose gum, whey, leavenings (sodium acid pyrophosphate, baking soda, monocalcium phosphate), salt, cornstarch, corn flour, corn syrup solids, mono and diglycerides, soy lecithin, polysorbate 60, dextrin, calcium caseinate, sodium stearoyl lactylate, wheat gluten, calcium sulphate, natural and artificial flavors, caramel color, yellow # 5, red # 40’.
Ahhhh,….”caramel color, yellow # 5 and red # 40”. Have you ever heard three more beautiful color additives in your life? I’m tearing up just thinking about it…(sniff).
Anyway, now that I’m older it’s time to celebrate the comeback like an adult—by adding booze of course! Kids get excited because they’re innocent and hopeful but their parents require alcohol and dammit, I’m not gonna let them down!
I know that traditional crème brulee has a torched sugar top but hey – this ain’t traditional! And I don’t want to hear from you purists about not using a real vanilla bean in this process. Did you read the list of garbage that goes into a Twinkie? Fuhgeddaboudit!
Katt’s Caramelized Vanilla-Vodka-Twinkie-Creme Brulee Thingy
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by snebbu
It’s been a while since I’ve revisited my trek to greatness: the 100 ways to use beer in food and drink. But then I found this. Dogfish Head found a way to combine their delicious beer with some great ingredients. What came out of the beer-food think tank? Dogfish Head Hard-Tack Chowda. The real kind of chowda – not that gross Manhattan stuff.
Dogfish Head touts this chowda as one of which Ishmael would be proud. Teaming up with Sea Watch International, the chowda’s “made of small juicy clams, scarcely bigger than hazelnuts, mixed with pounded ship biscuit, and salted pork cut up into little flakes; the whole enriched with butter, and plentifully seasoned with pepper and salt.” OH, and did I mention infused with the Dogfish Head 60 minute IPA?
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