drink Archives - Page 4 of 6

December 19, 2022

Why drink eggnog when you could eat it? 10 deliciously custardy recipes, from eggnog ice-cream to eggnog brownies | Food

Unless you’re American, eggnog is a tough sell. Necking raw egg, albeit sweetened and mixed with cream, is something you can probably only do if you’ve been brought up in a very specific culture (or you happen to be on an absurd protein kick). Things get even less appealing when alcohol is involved, as eggnog often comes spiked with some amount of brown spirit, because then it becomes a hellish hybrid of booze and hangover cure in one. But maybe nog newcomers are going in too hot. After all, what is eggnog if not a weird sort of custard? And what is custard, if not a woefully underused recipe ingredient? That’s right: forget about drinking eggnog. This year I want you to eat it. And here’s how.

Eggnog creme brulee cheesecake

I’ve mentioned Liam Charles’s eggnog creme brulee cheesecake before, but I’m going to repeat myself because it deserves as much attention as possible. Of course eggnog belongs in a cheesecake – it’s cream and eggs, which will always bake perfectly – and the nutmeg here automatically makes it more Christmassy. It is a very subtle effect: you could easily serve this to a nog naysayer and they’d be none the wiser.

Glass of eggnog Christmas drink — ‘What is eggnog is eggnog if not a weird sort of custard? … ’ Photograph: Weedezign/Getty Images/iStockphoto

Eggnog ice-cream

What else can you do with custard? That’s right, freeze it into an ice-cream. Taste of Home’s no-churn eggnog soft-serve ice-cream isn’t just delicious, but the easiest thing in the world to make. You’ll need some eggnog, then blend that with more cream, sugar, cinnamon and nutmeg together, then freeze it overnight and you’re done. It’s worth pointing out that this recipe also requires rum (alcohol, normally brandy, being an unspoken extra of most nog recipes), but here it serves an important secondary purpose, helping the ice-cream to freeze softer.

Eggnog french toast

‘If you know how to make french toast, you already know how to make this recipe’ … Photograph: JMichl/Getty Images

By now you have fallen under the nog spell, so you might as well go all out and start making it for breakfast. We’ll begin semi-conservatively with Yummly’s recipe for eggnog french toast. If you know how to make french toast, you already know how to make this; the only difference being that you soak the bread in eggnog before cooking. Easy.

Eggnog porridge

The french toast was just a gateway recipe. Because, as soon as the idea of breakfast nog stops being abhorrent, you can move on to the real test: eggnog porridge. The recipe on A Taste of Madness is as quick and easy as you wish: put some eggnog in a pan, add porridge oats, heat until thick and Bob’s your uncle. Is it delicious? Yes. Does it contain alcohol? No because, you haven’t hit that personal low yet. Can you look yourself in the face while you eat it? That’s another matter entirely.

Eggnog sweet potato pie

One more weird one and then I’ll guide us back into safer territory. You already have an opinion about sweet potato pie (which is either “That sounds normal” or “Christ alive, why do you hate me?” depending on how American you are), but the New York Times’ recipe for eggnog sweet potato pie is actually worth a punt. Believe it or not, the two ingredients actually work amazingly well together. Don’t believe me? Fine.

Eggnog caramel brownies

The LA Times has a recipe for eggnog caramel brownies, and I can tell you’re already back on board. This one is actually a bit of a cheat – you basically just make some normal brownies, then make a caramel sauce with all the constituent eggnog ingredients – but in all honesty, that probably only makes it better. Plus there’s rum! My guess is that, if you make any of these recipes, it’ll be this one.

Eggnog cookies

You can also use your nog for biscuits, as Preppy Kitchen’s recipe for eggnog cookies amply demonstrates. Especially since it turns out that an eggnog cookie is (as far as cookie recipes go) relatively austere. No chocolate. No massive chunks of fudge. Just a nice, lightly spiced vanilla cookie, like your mum used to make.

Eggnog preparation … Photograph: GMVozd/Getty Images

Eggnog bread pudding

I am aware that The Pioneer Woman’s recipe for eggnog bread pudding is basically a slightly dessertier version of the eggnog french toast above, but I stand by it, because soaking bread in custard and then cooking might go down as humanity’s greatest invention. This is that, plus raisins.

Rum and eggnog bundt cake

Of course, you can definitely make a cake using eggnog. My recommendation will always be for a bundt here; partly because they suit the extra moisture well, but mainly because bundts are intrinsically Christmassy. Liv for Cake’s rum and eggnog bundt recipe is exactly how it sounds – a lovely spiced vanilla cake. You’ll want to get this out of the oven right before your guests arrive for maximum impact.

Eggnog trifle

Finally, let’s reach our hands across the ocean once and for all, by marrying the weirdest American drink with the weirdest British pudding. That’s right, it’s an Australian recipe for tipsy eggnog trifle, courtesy of My Food Book. The eggnog works brilliantly here because (as you’ll know by now), it’s basically just custard, so it sits perfectly with the fruit and cream. There is no jelly here, though. Please don’t write letters – I know how you get.

December 12, 2022

Thomasina Miers’ recipe for juniper and lemon martinis and deep-fried olives | Christmas food and drink

The joy of entertaining at home is underrated. You can have fun creating a great menu, like this glamorous combination. Preparing the olives ahead makes them achievable snacks; throw in some infused gin martinis and you have the makings of a serious party – something we all deserve this year.

Juniper and lemon martinis with deep-fried olives

The infused gin recipe makes enough for six to eight martinis, but in the method below, I have given the quantities for making two.

Prep 20 min
Infuse 3-4 days
Chill 1 hr
Cook 15 min
Makes 2 martinis, olives and gin for 6

For the martinis
2 unwaxed lemons
350ml good-quality gin
2 tbsp juniper berries
2 sprigs rosemary
1-2 tsp agave syrup
Dry vermouth

For the fried olives
1 anchovy fillet in oil
½ orange
50g cream cheese
1 garlic clove, peeled and minced
1 tsp thyme leaves
Salt and black pepper
200g pitted green gordal or queen olives
3-4 tbsp plain flour
1 egg, beaten
100g panko breadcrumbs
Vegetable oil, for frying

To infuse the gin, use a vegetable peeler to pare the zest from the lemons, then add to a sterilised jar with the gin and juniper berries. Add the rosemary and agave, leave for three to four days, then strain.

To make the olives, chop the anchovy with the flesh from a quarter of an orange and the zest from half. Mix with the cheese, garlic and thyme, and lightly season. Pop this into a piping bag and use it to fill the olives.

Put the flour on one plate, the egg on another and the breadcrumbs on a third. Season the flour with some pepper. Roll each olive in the flour, then the egg and finally the breadcrumbs. Refrigerate for an hour to ‘set’, or longer if you want to make them in advance.

When you’re ready to cook, fill a small, high-sided pan two-thirds of the way with vegetable oil and heat to 180C/350F – it’s ready when a piece of bread dropped in sizzles and turns golden in about 30 seconds. Fry the olives in batches (so as not to crowd the pan) for two minutes or until golden; drain on kitchen paper. You can either do this as your guests arrive for a bit of drama or fry the olives in advance then simply reheat in a moderate oven (150C (130C fan)/300F/gas 2) just before they arrive.

To make the martinis (I make two at a time), fill a mixing glass with ice. Measure out 100ml of the gin and pour into the glass with 20ml vermouth. Stir with a long spoon until the gin is ice-cold. Pour into martini glasses, offering your guests a choice between a dirty martini (with a trickle of olive juice from your jar) or one with a twist of lemon peel squeezed over the surface of the drink to release its oils. Serve at once.

December 11, 2022

It takes $2 to mango: 15 recipes for the summer fruit glut | Australian food and drink

It takes to mango: 15 recipes for the summer fruit glut | Australian food and drink

Forget Take a look at cricket scores and desire costs – mango selling prices are the summertime figures to check out. Mango period is set to peak in early December, with some 600,000 trays flooding the current market each individual 7 days, according to the Australian Mango Marketplace Association. Production of the tropical fruit is up 14{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} from final 12 months, with amplified offer translating to falling prices for people.

Mango and beer, together at last in this mango shandy. — Mangoes and beer, with each other at last in this mango shandy. Photograph: Dan Matthews/The Guardian

Kensington Prides, also recognized as Bowens, are characterised by their slight pink blush and solid aroma. They’re the archetypical Australian mango, but the dilemma continues to be: when will this mango shandy grow to be the archetypical Australian tipple? Also on your summer time cocktail record: the mango tango, and a champagne lassi.

Calypsos are prized for their sleek, organization and fibre-much less flesh. They maintain their condition well when sliced or cubed, building them suitable for tropical fruit salads, boozy fruit salads, and the topper to Adam Liaw’s pavlova.

Thomasina Miers’ chilled mango salad in anise-lime syrup, with optional tequila. Photograph: Johanna Parkin

It’s heading to be a Honey Gold kind of Xmas, with crops from Katherine entering the industry from mid to late December. Their sweet, prosperous flesh holds up in this chilled rice pudding with the heady aromas of pandan and passionfruit. Marginally underripe mangoes work effectively in this paneer and mango salad with tamarind and shallots.

Paneer and mango salad with tamarind and shallots. — Underripe mangoes? They’ll perform perfectly in Meera Sodha’s paneer and mango salad with tamarind and shallots. Photograph: Emma Lee/The Guardian

Imagine environmentally friendly mangoes – the sort best suited for cooking in south and south-east Asian savoury dishes – and you are likely imagining of unripe Nam Dok Thai mangoes. You will most probably discover them in Asian grocers get a several and transform them into Palisa Anderson’s “party dish” of yum mamuang (deep-fried snapper with green mango salad), or this salty, spicy and bitter som dtum from her late mom and doyenne of Thai cookery, Amy Chanta. Past salads, there’s also this Keralan fish curry with mango.

Yum mamuang, deep-fried snapper with green mango salad. Photograph: Brett Stevens/Chat Thai

Experience additional like a lazy summer time? Attempt this no-churn mango ice-product, and this no-bake mango, ginger and lime tart. The recipes from our British isles colleagues connect with for tinned mango pulp, but Australians have the luxurious of opting for new. Kensington Prides are the best Australian substitute – they have softer, far more yielding, far more blender-welcoming flesh. They’ll also function very well in Meera Sodha’s mango and cardamom lassi.

And if, for some motive, you’ve remaining your mango to overripen in the fruit bowl, panic not – it is destined for this mango sizzling sauce.

December 3, 2022

Olia Hercules’ recipes for Christmas vegetables | Christmas food and drink

Caramelised cabbage stuffed with mushrooms, onions and chestnuts

This is an impressive vegetarian centrepiece inspired by a recipe in an old book called Moldovan Cuisine, in which the cabbage is braised in stock. I prefer steaming cabbages, especially if using the tender sweetheart (AKA pointed) variety. If your cabbage is very big, you may need to steam it for a little longer than the recipe states: use your instinct here. The filling can be made in advance and frozen, then thawed before being stuffed into the cabbage.

Prep 20 min
Cook 50 min
Serves 4

200g chestnut mushrooms
1 medium pointed cabbage (about 800g)
40g butter or oil
2 banana shallots, finely chopped
100g shiitake mushrooms
50g cooked chestnuts, roughly chopped (or toasted pine nuts or walnuts)

For the sauce
1 small garlic clove, peeled
100ml creme fraiche
Salt and pepper
A pinch of paprika – I particularly like the smoked stuff

Grate the mushrooms on the rough side of a box grater (this is much easier than chopping them finely). Cut the top 5cm off the sweetheart cabbage and shred it thinly. (If you are using a regular white cabbage, and it is on the large side, cut it in half across the equator – one half will feed four; if yours is a larger party, use both halves and double the filling quantities.)

For the sauce, finely grate the garlic into a bowl, then add the creme fraiche, some salt, pepper and a sprinkle of paprika.

Melt the butter or oil over a medium-low heat, add the shallots and a generous pinch of salt, and cook, stirring often, for 10-15 minutes, until soft and lightly golden.

Add the mushrooms and shredded cabbage, and cook for another five to 10 minutes. Season generously, then add the chestnuts (or nuts). The filling should be very well seasoned.

Trim the stalk off the bottom of the cabbage so that it can stand up stably, but do not take off so much that the layers fall apart. Place the cabbage upright in a steamer (if your steamer is not big enough to accommodate it, use a large colander over a pot of boiling water and cover with a lid) and steam for about 15 minutes (or a little longer if your cabbage is large and its leaves are tightly closed together); you need the cabbage to soften enough to make it easy to stuff.

Heat the oven to 240C (220C fan)/465F/gas 9. Gently prise the leaves open and generously stuff the filling in between them. Brush the outer leaves and any exposed ones with a little oil, then roast for five minutes. It should be charred and delicious-looking; if you feel it needs more colour, give it another five minutes.

Present whole at the table, then cut it into wedges and serve with the garlicky creme fraiche alongside.

Brussels sprouts in miso butter and honey glaze

Olia Hercules’ sprouts with miso — Olia Hercules’ brussels sprouts in miso butter and honey glaze.

These are inspired by Vichy-style carrots, which are glazed in honeyed butter. If you happen to have any leftovers, they’d make for a very flavourful bubble and squeak.

Prep 10 min
Cook 15 min
Serves 4-6 (as a side)

500g sprouts
40g butter
1 tbsp miso paste
1 tbsp honey
2 sprigs fresh thyme
A pinch of sea salt

If the sprouts are small, leave them be, but cut larger ones in half – I prefer using cut sprouts here, because the miso butter clings to the cut sides more easily.

Put the sprouts and the butter in a wide 20cm frying pan and set over a medium heat. Once the butter has melted, add four tablespoons of water, cover with a tight-fitting lid and leave to cook on a medium-low heat for five minutes.

Remove the lid, add the miso, honey and thyme, and cook for another five minutes, or until you are happy with their softness – my preference is for sprouts that are easy to cut with a regular butter knife – but use your judgment. If at any point the miso and honey look as if they’re going to stick to the bottom of the pan, add a splash of water and deglaze the pan.

When the sprouts are ready, serve immediately or leave them in the pan, ready to reheat quickly later.

Fiona Beckett’s drinks match

Under £10
Chateau Guiot Costières de Nîmes 2019 £9.99 (or £7.99 on “mix six”) Majestic, 13.5{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889}. Warm, generous Côtes du Rhône-like red that would go beautifully with the cabbage – it’s not certified organic, but does take a minimal intervention approach.

Over £10
Monsant Comunica La Pua Blanco Celler Comunica 2019 £17.37 Les Caves de Pyrène, £19 The Good Wine Shop, 13.5{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889}. Orange wine would be a terrific pairing with the stuffed cabbage, and this deeply coloured Spanish white garnacha is a great example.

November 29, 2022

17 Best Vanilla Vodka Cocktails (+ Easy Drink Recipes)

Classic flavor combines with nontraditional ingredients to create these incredible vanilla vodka cocktails.

Vanilla vodka has so many uses. It’s sweet with a light, creamy flavor that instantly changes the dynamic of any cocktail.

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Add it to fruity drinks for a subtle sweetness. Add it to coffee cocktails for a familiar flavor.

You can even use it in chocolate cocktails for a decadent indulgence.

This list of vanilla vodka cocktails has something for everybody.

From sweet to sour, creamy to stiff, these drinks are anything but boring.

The lemon drop you know and love just got a dreamy upgrade.

Using vanilla-flavored vodka, this tart drink gets a sweet twist.

The flavor of vanilla vodka mellows out the bright and zesty lemon.

It’s not too sweet, not too sour, and perfectly creamy. If you love lemon cake, this is the cocktail for you.

Cherry vanilla vodka soda is a light and refreshing cocktail that’s super tasty.

The perfect balance of fruity and sweet, this cocktail might be too easy to sip.

The bright flavor of juicy cherries is absolutely delicious.

Sweet vanilla vodka has a bit of a creamy flavor. This drink feels like it’s right from an old-fashioned soda fountain.

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One sip and you’ll be hooked.

The vanilla sky cocktail is a twist on a drink from Caribbean cruises.

Whether you’ve tried it or not, you’ll love this vacation in a glass.

Delicious tropical flavors and smooth vanilla dance through this cocktail experience.

It starts with vanilla vodka and orange Curacao.

It also has almond syrup, lime, and pineapple. The ingredients create a melody of sweet, fruity paradise.

A Baileys martini with vanilla vodka is a sweet and creamy dessert in a glass.

Whatever the occasion, this cocktail is the ideal way to end any night.

Rich and creamy Baileys Irish cream combined with sweet vanilla vodka is heavenly.

Sprinkle a bit of cinnamon on top for a hint of that warm spiciness. This drink is so good any time of year.

However, it always makes the holidays feel more special.

You know her. You love her. Shirley Temple is all grown up.

This cocktail is the non-alcoholic drink you’re familiar with but with a boozy twist.

Start with the basics: grenadine and ginger ale or ginger beer. Add maraschino cherries and vanilla vodka.

This cocktail has all the nostalgia of a Shirley Temple but it’s way more fun.

Creamy and refreshing on a hot summer day, this cocktail will cool you right down.

Fruity, citrusy, and bright orange flavors mingle with creamy vanilla.

Use vanilla ice cream and vanilla vodka for the most dreamy cocktail you’ve ever tasted.

Good orange juice will add the perfect contrasting flavor.

You’ll dream of this cocktail all year long. But guess what? You can make it anytime you want.

The Nilla Wafer martini is a strong drink with a delicate sweetness. It’s full of flavor and full of booze.

Combine vanilla vodka with amaretto liquor for a drink that will not disappoint.

Like a traditional martini, this cocktail is all alcohol and no fluff.

It’s sweet but not overwhelming and can even be enjoyed as a pre-dinner aperitif.

Blackberries and vanillas are a dynamic duo in this delicious drink.

Fresh blackberries are tart and fruity. Add sweet and creamy vanilla vodka for a berries and cream sensation.

Don’t stop there, add lime juice for a punch of flavor. Add some mint to cool it all down.

Blackberry season has a whole new purpose with this flavorful cocktail.

Rich and decadent Godiva chocolate martinis will be your new favorite dessert. It’s chocolate milk for adults!

The chocolate flavor comes from Godiva chocolate liqueur, creme de cacao, and chocolate syrup.

Then, add vanilla vodka for extra sweetness and milk for extra creaminess.

Godiva chocolate liqueur even comes in white and dark chocolate varieties.

You can easily switch up the flavors for a custom treat!

Just like Key lime pie, this Key lime martini packs a punch of citrus flavor.

The combination of tart lime and sweet vanilla will keep you coming back for another sip. The flavor is divine.

If you like your dessert with a side of booze, this cocktail couldn’t get any better. This drink has a few surprise ingredients.

They’re what make it taste just like the pie you know and love.

If you love coffee, especially sweet lattes, you’ll love the vanilla white Russian.

Vanilla vodka and vanilla Kahlua are a match made in sweet heaven.

This drink is basically a boozy latte but with more alcohol and less actual coffee.

You can’t get this at your morning cafe pit stop.

Speaking of coffee, this black Russian takes coffee cocktails to a whole new level.

Similar to a white Russian, the black Russian includes Kahlua and vanilla vodka.

However, this drink also has a healthy pour of cold brew coffee.

This is a fantastic cocktail for brunch or a late afternoon pick-me-up.

It has a wonderful coffee flavor with a light vanilla sweetness.

Looking for a delicious way to stay warm during the cozy season? You’re in luck.

This warm cocktail is not only tasty, but it’s keto-friendly.

Use your favorite coffee for the best flavor. Add vanilla vodka and the sweetener of your choice.

Plus, the delicious milk foam on top is such a fantastic finishing touch.

This coffee drink is fun and super easy.

First, freeze coffee in an ice cream tray.

You can use these for any iced coffee recipe you like. Although this one makes a great grown-up latte.

Add the coffee ice cubes into a glass. Pour in Bailey’s Irish cream, vanilla vodka, and half and half or your favorite creamer.

It’s creamy, flavorful, and gets even better as the cubes melt.

As soon as you feel that first chill in the air, pumpkin fills your every craving.

Creme de cacao and heavy cream make this cocktail nice and creamy.

Pumpkin and nutmeg add the signature flavors and vanilla adds a hint of sweetness.

The pumpkin pie martini is my favorite way to indulge in this seasonal sensation.

It’s adult-exclusive and the flavors are delicious.

With just three simple ingredients, this pineapple cocktail will be your fruity go-to.

This isn’t your average vodka pineapple. The vanilla vodka adds just a hint of sweetness to balance the tart pineapple and lime.

This cocktail will transport you to an island getaway in just one sip.

I don’t think a drink could possibly have a more appealing name.

The coconut cloud martini is where tropical dreams meet cocktail reality.

Rum and vanilla vodka act as the boozy base for this martini.

Plus, it has more coconut rum and coconut cream. It’s not for the faint of heart, but you’ll quickly feel like floating on cloud nine.

Vanilla Vodka Cocktails (+ Easy Drink Recipes)

October 1, 2022

Meera Sodha’s vegan recipe for beer-battered aubergine tacos | Vegan food and drink

When I 1st ate a Baja-style fish taco in San Francisco, I could have squealed. It tasted as if that supreme British foodstuff icon, battered cod, experienced sacked off its previous good friend chips, and was residing a manufacturer new American lifestyle with new mates: lime, salsa, taco and crema. I loved it, not specifically for the fish, but for the contrast inside a solitary bite, which was hot, chilly, crunchy, comfortable and sweet-and-sour. Below, in location of the fish, I have made use of my beloved aubergine, which, when fried, normally takes on a dual character of being crisp on the outside and gooey in just, and marries properly with all the other things.

Beer-battered aubergine tacos

Corn tortillas are additional difficult to locate (and a bit a lot more pricey) than wheat types, but they are very well value looking for out for their delicious flavour. I acquire mine in bulk from Mex Grocer and retain them in the freezer in smaller batches.

Prep 15 min
Cook dinner 1 hr
Serves 4

For the crema
150g vegan creme fraiche
1 lime, zested and juiced
Salt

For the cabbage
100g pink cabbage, quite finely sliced
½ red onion, peeled and very finely sliced
2 tbsp lime juice (from 1-2 limes)
½ tsp wonderful sea salt

For the tomato salsa
300g ripe vine tomatoes (ie, 3 or 4), finely chopped
20g coriander, finely chopped, stalks and all
1 tbsp chipotle paste
2 tbsp crimson-wine vinegar
½ tsp fantastic sea salt
1 crimson chilli, finely chopped

For the aubergines
230g simple flour (gluten-free of charge, if you like)
1 generous tsp salt
330ml (vegan) beer
2 tsp English mustard
2 aubergines (about 510g), slice into batons 1½cm at their widest aspect
Sunflower oil, for frying
At minimum 12 x 12cm corn or flour tortillas, to provide

To start with make the sides. For the crema, in a tiny bowl, mix the creme fraiche with a tablespoon of lime juice, the lime zest, a tablespoon of drinking water and a significant pinch of salt, and put to one particular aspect.

Set the cabbage, red onion, lime juice and salt in a 2nd, greater bowl (big plenty of to put your hand into), massage the lime and salt into the veggies and established aside to pickle.

For the salsa, merge the chopped tomatoes, coriander, chipotle paste, vinegar, salt and chilli in a medium bowl, then go away to marinate.

Now for the tortillas. Line a significant casserole pan for which you have a lid with a tea towel. Heat the tortillas according to packet guidelines – I fry them in a dry pan, then wrap them in the tea towel and place the lid on the casserole to maintain them heat.

Eventually, prepare the aubergines. Put the flour in a bowl, incorporate the salt and whisk to blend. Bit by bit incorporate the beer and mustard, whisking together the way, then insert the aubergine pieces and stir to coat.

Pour 2cm oil in a medium saucepan, and set it in excess of a medium heat. Arm on your own with a pair of tongs and line a big plate with kitchen area paper. When the oil is sizzling (180C on a thermometer, or exam a fingernail-sized piece of bread, which should really crisp in 30 seconds), reduced in the battered aubergine pieces, frying no a lot more than 4 at a time so as not to overcrowd the pan and interesting down the oil. Fry for a moment to 90 seconds, turning at the time midway, until golden brown, then remove with the tongs, carefully shake off any excess oil and put on the kitchen paper-lined plate to drain. Repeat with the remaining aubergine pieces.

To assemble the tacos, distribute a tortilla with a little crema, leading initially with a piece or two of fried aubergine, then some pickled cabbage and, eventually, some salsa.