Café Brûlot In Upper Chamber 2 sticks cinnamon 8 whole cloves peel of 1/2 lemon peel of 1 orange 2 whole star anise 10 dashes Regan's Orange Bitters 1 Tablespoon sugar 4 Tablespoons ground coffee 1 rosemary sprig 2 crushed cardamom pods In Lower Beaker, directly over flame 1 ounce Landy VSOP Cognac 2 ounces Cointreau Noir 5
ounces water Heat, pour into cup, savor and enjoy.
Not exact matches
To start, the pair brewed their coffee for 16 hours, creating a concentrate that could be sold in 32 -
ounce bottles and serve eight people when mixed with
water or milk and poured over ice or
heated up.
Simple add 6
ounces of fresh raspberries to the bottom of a heavy bottom saucepan along with 1 tablespoon of sugar and a splash of liquid (
water, bourbon) and cook over medium
heat until combined.
Chocolate Fondue — Baily's Irish Cream Dream Ingredients 1
ounce of
water 4
ounces of chocolate wafers 1/2
ounce of Baileys Irish Cream Instructions
Heat up
water in a fondue pot and add the chocolate wafers.
Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8
ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering
water (I can't lie I just put it right in a saucepan over medium
heat and skipped the simmering
water).
LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered
water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon
heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon
heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 -
ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered
water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.
Heat the butter, 4
ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering
water just until the chocolate melts.
Place the 3
ounces chopped chocolate in a small,
heat - safe bowl over a pot of simmering
water (making sure the bowl does not touch the
water, and the
water does not boil).
IngredientsFor the dough1 1/2 cups (6
ounces / 170 grams) glutinous rice flour1 / 2 cup (3.5
ounces / 100 grams) granulated sugar1 1/3 cups
water (8.3
ounces / 245 milliliters) 2 tablespoons (0.7
ounces / 20 grams) black sesame seeds for finishingCornstarch for work surface and rollingRed bean paste MethodFor the dough Combine the rice flour, sugar and
water in a
heat - proof bowl.
What we did, though, was
heat up a bowl of
water in the microwave for about two minutes, then take it out and put the bottle in the bowl of hot
water — about four minutes for six
ounces gave a perfectly warmed bottle.
Mix 2 cups of sugar, 1 cup of
water and 1 -LRB-.22
ounce) packet of unsweetened powder drink mix (such as Kool - Aid) in a saucepan, stirring over medium
heat to dissolve sugar.
It features a 1200 watt unit for
heating water and a fifty - five
ounce water tank.
Pour the hot
water over the 1
ounce of dandelion leaves and the 2
ounces of fennel seed that have been freshly crushed and then put the mixture on
heat for about 10 minutes so that it can steep.