From the demo: Cheese Please! with Chef Amy Jurist Serves 6 – 10 1 (16 ounce) package Phyllo Dough 2 cups finely chopped toasted(not raw) Pistachios 1 cup Butter, melted ¼ cup Superfine Sugar 1 ½ cups Goat Cheese 2 Tbsp Honey 1/2 cup good quality Port Wine reduced to 3 tbsp syrup Directions [...]
Posts Tagged ‘port’
CREAMED ‘COFFEE’ FLIP (one serving)
From the Demo: The Pleasures of Port As prepared by Andrew “the Alchemist” [a.k.a. COFFEE ‘COCKTAIL’1] Genre: POSSETS | Subgenre: CREAMED FLIPS Family: FANCY CREAMED FLIPS Group: FORTIFIEDLY-FANCY CREAMED FLIPS Subgroup: SPIRIT-BASED FORTIFIEDLY-FANCY CREAMED FLIPS Preparation-ware: Measurin[...]
Saint Charles Punch, One and 12 servings
From the Demo: The Pleasures of Port As prepared by Andrew “the Alchemist” SAINT CHARLES PUNCH (one serving) Genre: PUNCHES | Subgenre: TRADITIONAL PUNCHES Family: FANCY PUNCHES Group: FORTIFIEDLY-FANCY PUNCHES Subgroup: SPIRIT-BASED FORTIFIEDLY-FANCY PUNCHES Preparation-ware: Paring Knife, Mudd[...]
Andrew the Alchemist’s Valentine’s Punch
From the Demo: Valentine Drinks with Andrew the Alchemist, February 14, 2009 For ONE Serving: Genre: PUNCHES | Subgenre: CHARGED PUNCHES Family: SODA PUNCHES | Group: CLASSIC SODA PUNCHES Preparation-ware: Paring Knife, Muddler, Juice Press, Measuring Spoons, Jiggers, Mixing Glass & Tin, Ice Ton[...]
Molecular Gastronomy Recipes
From the demo: Molecular Gastronomy Recipes, Courtesy of Chef Andi Phillips Green Onion, Ginger, Sake “Caviar” 1 T calcium chloride 5 cups water 6 ounces green onion, green part only 2 ounces peeled ginger, thinly sliced 21/2 cups sake 1 ½ t sodium alginate ½ t salt In a medium bowl, dissolve [...]