Make liquid liquor filled chocolates in your kitchen
Liquor filled chocolates are the best! And you can make them in your kitchen.
Master The Classics: Clarified Milk Punch
There are conflicting stories about who exactly created Clarified Milk Punch. Some say it was Courtesan and wit Aphra Behn, the first woman to make a living solely from writing. And some say it was a housewife named Mary Rockett. But even though the stories of who differ what most cocktail historians can agree on is that it was created sometime in 1711. Eighteenth Century England was full of harsh liquor and refrigeration wasn't a thing that existed yet, so the process of clarification was a pretty genius way to solve both those problems. The first recorded recipe (attributed to Mary Rockett) called for 2 gallons of Hot Milk to which we add a gallon of Brandy, Five quarts of water, eight lemons and two pounds of sugar. Let the mixture sit for an hour then strain into a flannel bag. The result is a silky smooth shelf-stable tipple that could last for months, even years (when stored properly). No refrigeration necessary. It is said that when Charles Dickens died, the people going through his effects found eight bottles of Clarified Milk Punch in his wine cellar.
The recipe I teach here was based on an old 1700's recipe which I modified slightly. I also forgot to mention that this drink can be served hot or cold.
This is the last of our Holiday drinks. I hope your holiday season has been safe, fun and happy and we here at the Educated Barfly want to wish you guys a very happy New Year! We sincerely hope you enjoy this Large Format Cocktail/Punch. It is well worth it and something you can store for a while. So bottoms up and enjoy!
Here's Links to the tools I use in this episode:
1 Cup Pyrex measuring Cup:
500ml Glass Measuring Cup:
Anchor Hocking Glass Food Prep Bowls (2):
Nut Milk Bag:
Fine Strain Collander:
We are happy to announce that we are officially sponsored by Barfly Mixology Gear. Barfly makes very high quality professional bar equipment. Their barware essentials and accessories are designed to deliver optimal appearance, temperature consistency and proportion in every glass so you can achieve masterful results. Definitely check them out at:
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A Note on this drink: I halved the recipe so double this recipe for a full Batch punch for about 10 people. Also it has been brought to my attention that I botched the mils on the lemon juice, the correct mils are 177ml.
Here's The Specs:
Oleo-Saccharum from 3 Lemons
2 Cups (480ml) Demerara Rum
1 Cup (240ml) Cognac
4 Cups (960ml) Warm Milk
3/4 Cup (177ml) Lemon Juice
1 Cup (240ml) Turbinado Simple Syrup
For Turbinado Simple Syrup:
Dissolve 1 pound of turbinado sugar (about 2 1/4 cups) in 3 cups hot water.
Here's The Benjamin Franklin Recipe from a letter written in 1763:
Take 6 quarts of Brandy and the rinds of 44 Lemons pared very thin; Steep the Rinds in the Brandy 24 hours; then strain it off. Put to it 4 Quarts of Water, 4 large Nutmegs grated, 2 quarts of Lemon juice, 2 pounds of double refined sugar. When the sugar is dissolv'd boil 3 quarts of Milk and put to rest hot as you take it off the fire, and stir it about. Let stand 2 hours; then run it thro' a Jelly-Bag till it is clear; then bottle it off.
Follow Directions as above.
Pairing Wine with Chocolate
On my West Coast Tour, I played a show at Leonesse Cellars Winery in Temecula, California. Joel from Leonesse showed Robert Kelly and I how to pair a port wine with dark chocolate truffle- yall have GOT to try this, it is delicious!
Cherry Clafoutis Recipe - How to Make A French Clafoutis
this video recipe is a tutorial that will show you how to make a cherry clafoutis from scratch. the French cherry clafoutis is a versatile dish that is easy to make and always taste great, you can use other fruits for something different if you like. but the cherry version is really the French original dessert. today I am making a Clafoutis using cute individual dishes to make Baby cherry Clafoutis.
Ingredients to serve 4:
for the cherry marinade:
450 grams of Good quality black Cherries
3 tablespoons of sugar
3 tablespoon of cherry liquor or cherry brandy
For the clafoutis batter:
50 grams of caster sugar
2 full eggs + 1 egg yolk
200 ml of milk
100 ml of double cream (heavy cream)
1 tablespoon of melted butter (melt the butter until its has a light brown color)
a pinch of salt
a generous table spoon of plain flour
a few drops of vanilla extract or a fresh vanilla bean (split open and seeds removed and added to the mix)
to coat the dishes:
a few spoons of caster sugar
2 tablespoon of butter
for conversion :
ITALIAN MUSSELS AND SEAFOOD PASTA ON ABRUZZO TRABOCCO
Day 5: Italy Unexplored Tour
Exploring Ortona, Gelato time and a seafood feast atop a century old fisherman hut.
With the morning off guests were able to rest, shop, walk and eat as much as their hearts desired in the beautiful beach city of Pescara.
With the trip today taking us to the beautiful port of Ortona, a small jewel at the very end of the Adriatic coast, we visit the larger than life castle that is a mediaeval treat for all. Rich with historical battles, the beautiful caper flowers now naturally adorning the walls are an ironic contrast but make for great pics as the edge of the rich, crystal blue sea from this point seems a never-ending mile away.
After a walk through the ancient city of coloured balconies and cobblestone paths, it's time for fresh, creamy gelato before heading to tonight's destination, a highlight of the tour.
With a drive through the crystal coastline of San Vito, guests start to get a peek of the essence of Abruzzo, a line up of the oldest fisherman huts with their legs immersed in the water. Known as 'trabocchi', some are abandoned, many restored, and several now tiny restaurants, serving the best seafood in the region, freshly caught every day.
The night is perfect, with a live exclusive flute performance accompanying a welcome Prosecco as we embark upon our very own traboccho for the night.
We start with a selection of unique cold antipasti, before hot treats are served and the favourite is stuffed mussles, so sweet and fresh, drowned in a tomato broth.
The main event is a traditional Abruzzese chittara pasta served with an array of salty seafood and freshly picked cherry tomatoes, before we all enjoy some small fried fish, a limoncello sorbetto and not to mention biscuits made by Nonna before endless shots of liquor finish off the night...
The ride home was then louder than expected...!
This is Day five of Italy Unexplored Tour:
#mussels #seafood #trabocco
Pear Recipes How To Poach Pears Perfectly and Chocolate Sauce YouTube
Pear Recipes with Chocolate Sauce. Pear Recipes are one of the things we are asked for a lot. Well now that Pears are in season, we wanted to show you a twist on a French classic, Pear Belle Helene. This is a wonderful dessert recipe that all the family or your dinner party guests will love. The secret to this Pear recipe is to make sure that you poach the pears & not boil them. Also it is very important to remember to remove the poached pears from the cooking liquor after they have been cooked, as they will still cook on if you leave them in it. So remove the pears, cool them, as well as the poaching liquor. Then when cold, place the pears back in the stock syrup & store in the fridge until required. The Chocolate Sauce that we show you here is again a very simple one that all will love. It uses fresh cream that has been just brought to the boil. The key here is ti scald the cream & not boil it. Scalding is to remove a liquid just as you see it begin to rise in the pot just as it begins to boil. Then remove at that stage. Then add in your Chocolate pods or beans and stir into the cream and the Chocolate will dissolve in the pot. Do not place the Chocolate Sauce back onto the heat. If you want to keep the sauce warm you can place a pot with barely simmering water and the bowl on top stirring occasionally. Do not allow the water in the pot to boil, as the extra heat will crack your Chocolate Sauce. That's it guys. Try it - Enjoy it!
Creative Commons Attribution license (reuse allowed)
youtube User : EasyRecipesHQ
Wine Cocktails with Joe Campanale, Anfora - Stupidly Simple Snacks
Amy of AmyBlogsChow.com joins NYC restaurant owner and beverage director Joe Campanale to make three refreshing, stupidly simple wine cocktails: a spritz from Austria, Tinto de Verano from Spain, and Bicicletta from Italy. Watch Amy's snack videos and follow her food adventures on
Special Thanks to:
Stupidly Simple Snacks is produced by NYC food writer and blogger Amy Cao (AmyBlogsChow.com) to show non-cooks how to fake it til they make it in the kitchen. Joined by chefs, friends, and sometimes just by herself, Amy tackles easy recipes for everything from milkshakes to guacamole using basic kitchen equipment and ingredients you have at home.
Brandy Alexander Recipe - Brandy Mixed Drinks - theFNDC.com
Something to warm you up during winter, this Brandy Alexander recipe from theFNDC.com is sure to make your guests happy. This is one of the most popular cocktails made with brandy out there, a real classic. Ingredients you will need: brandy (of course), dark creme de cacao, half and half, and nutmeg. This cocktail is easy to assemble; total prep time is about a minute. Be sure to subscribe to our YouTube channel for more drink ideas
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Making Weed Cocktails At Gracias Madre In Los Angeles
Marijuana (in the form of CBD) and alcohol come together in perhaps the classiest version of that pairing at Gracias Madre, a 100% vegan and organic Mexican restaurant in LA. Watch today’s episode of Consumed for an inside look at the mixed drink, sampled by host Kat Odell.
For more episodes of Consumed, click here:
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What Kind Of Wine Is Cream Sherry?
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