Recipes

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DIY Chocolate Liqueur

DIY Chocolate Liqueur

Ingredients

  • 2/3 cup cacao nibs (see notes)

  • 1 1/3 cups vodka

  • 1 1/2 cups sugar

  • 1 cup water

  • 2 teaspoons real vanilla extract

Directions

  • Combine cacao nibs and vodka in a sealable glass jar. Shake and then let steep for 8 days.
  • After initial steeping period, bring sugar and water to a boil. Let syrup cool, then add to jar along with vanilla extract. Let steep for an additional day.
  • Strain out nibs through a sieve and then filter through coffee filter into bottle or jar you’ll use for storage.

Notes

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Nibby Chocolate Rye Muffins

Nibby Chocolate Rye Muffins

Ingredients

  • ½ cup / 60 g cornstarch

  • 3 tbsp / 20g cocoa powder

  • ½ cup /80g dark brown sugar

  • 1 cup cold water

  • 5 tablespoons unsalted butter, cubed

  • 4 ounces bittersweet chocolate (60%), broken into bits

  • 1 cup whole-grain rye flour (or spelt or whole-wheat if you prefer)

  • 2 ½ teaspoons baking powder

  • 1 teaspoon kosher salt

  • 1/3 cup / 60g coconut oil

  • 2 teaspoons vanilla extract

  • 2 eggs

  • ½ cup / 100g natural cane sugar

  • 2 tbsp / 15 g cacao nibs (optional), to sprinkle on top

Directions

  • Preheat the oven to 350 F. Line a muffin tray with paper liners (or butter well).
  • Place the cornstarch, cocoa, brown sugar and water into a saucepan and whisk together constantly over medium heath until boiling and quite thick. Remove from the heat and whisk in the butter and chocolate until thoroughly combined.
  • In a small bowl, whisk together the flour, baking powder and salt. Set aside.
  • Add the oil, vanilla and eggs to the chocolate mixture and stir well. Fold in the sugar and continue stirring until mixture is smooth and thick. Fold in the flour mixture and stir until no clumps remain.
  • Spoon the batter into muffin liners, and sprinkle the tops with cacao nibs. Bake for 20-25 minutes, or until the tops have puffed and are dry to the touch — yet still a touch jiggly in the center . Let cool on a wire rack before serving.

Notes

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Truite aux Amandes (trout with almonds)

Truite aux Amandes (trout with almonds)

Ingredients

  • 5 trouts, about 150 to 200 g each

  • 125 g butter

  • 50 g flour

  • 75 g sliced almonds

  • 300 ml oil

  • salt and pepper

Directions

  • gut and clean the fish following the rule (?? xD)
  • coat them in fine salt and pepper stirred in a tsp of oil
  • roll them in flour
  • shake off the excess flour thoroughly and place them in a fish pan (I’m sure any kind of pan is fine xD) in which a knob of butter is sizzling, with an added dash of oil. At the contact of the butter (60g), the fish will be seared. if the oil/butter mix is hot enough, the fish won’t stick to the pan
  • when the skin is browned, reduce the heat to cook that first side. turn the trouts over and do the same for the other side.
  • butter a dish (5g) and when the cooking is over (about 10min) place the trouts on the dish
  • add the rest of the butter (60g) in the pan. when it’s foaming, add the flaked almonds in. use a back and forth motion to brown them evenly

Notes

  • recipe translated from Les Recettes de la Table Alsaciennes by my friend Quill
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Beignets de carnaval

Beignets de carnaval

Ingredients

  • 500 g flour

  • 75 g powdered sugar

  • 1 egg

  • 100 ml oil

  • 12 g active dry yeast

  • pinch of salt

  • 250 ml of milk (I used almond milk)

Directions

  • Combine all the ingredients and mix to form a smooth dough.
  • Roll the dough out until it is 1 cm high. Cut into rectangles 5 cm wide. Let rise. (How long? We don’t know!)
  • Fry at 130 degrees C or 266 degrees F (actually I’ll probably go a bit hotter) on both sides, about 8 minutes per batch.
  • Sprinkle with more powdered sugar.

Notes

  • recipe translated from Les Recettes de la Table Alsacienne
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Palets de pommes de terre ou Grumbeerekiechle (fried potato cakes)

Palets de pommes de terre ou Grumbeerekiechle (fried potato cakes)

Ingredients

  • 800g potatoes

  • 1 medium onion

  • 2 eggs

  • 100 ml oil

  • parsley, salt, pepper and nutmeg

Directions

  • Wash and peel the potatoes, then grate them with a large box grater.
  • Wrap them in a towel and squeeze to remove moisture.
  • Combine the grated potato, chopped onion, eggs, parsley, salt, pepper and nutmeg in a bowl and mix to combine.
  • Heat the oil in a large frying pan.
  • Drop large rounded spoonfuls into the oil and pat into 5mm thick cakes. Fry on both sides until golden, then remove to a paper towel lined plate before serving.

Notes

  • recipe translated from Les Recettes de la Table Alsaciennes
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Chocolate Cake with Orange Bitters

Chocolate Cake with Orange Bitters

Ingredients

  • Chocolate Cake

  • Nonstick cooking spray

  • 1½ cups all-purpose flour

  • ¾ cup cocoa powder

  • ¾ cup granulated sugar

  • ½ cup packed brown sugar

  • 1½ teaspoons baking powder

  • ½ teaspoon kosher salt

  • 1½ cups water

  • ¾ cup vegetable oil

  • 1½ teaspoons ANGOSTURA orange bitters

  • Zest from 1 orange (about 1 tablespoon)

  • Chocolate Glaze

  • ¾ cup semisweet chocolate chips

  • 1 tablespoon light corn syrup

  • 1 tablespoon vegetable oil

  • 1 teaspoon ANGOSTURA orange bitters

  • Flaky sea salt, for sprinkling

Directions

  • Chocolate Cake
  • Preheat the oven to 350˚F. Put a circle of parchment paper in the bottom of an 8-inch cake pan and coat with nonstick cooking spray; set aside.
  • Whisk the flour, cocoa powder, both sugars, baking powder, and salt in a bowl, making sure to break up any clumps of brown sugar. Add the water, vegetable oil, and bitters and whisk until smooth; stir in the orange zest. Pour into greased cake pan and bake until a toothpick inserted in the middle comes out clean, 40 to 45 minutes. Let cool in the pan for a few minutes before turning out onto a cooling rack; let cool completely. (Note: The dome that you see when you take it out of the oven will fall. That is okay.)
  • Chocolate Glaze
  • Add the chocolate, corn syrup, and oil to a small bowl and melt in the microwave for about 30 seconds. Stir until smooth. (If necessary, you can use additional 15-second increments to get the chocolate to melt completely.) Stir in the bitters.
  • Spread the chocolate glaze on top of the cake and sprinkle with some flakey sea salt. Enjoy!

Notes

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Rum and Carrot Cupcakes

Rum and Carrot Cupcakes

Ingredients

  • For the cupcakes

  • 1 1/4 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 cup raisins

  • 1 1/2 cups carrots, grated

  • 1/4 cup orange rum (not I don’t know what this is so I’ll use regular rum and orange zest)

  • zest of 1 orange

  • 1 tablespoon orange juice

  • 2 large eggs

  • 1 cups granulated sugar

  • 1/2 cup vegetable oil

  • 1/3 cup walnuts, chopped

  • For the icing

  • 3 cups confectioners’ sugar, sifted

  • 12 ounces (3 sticks) unsalted butter, at room temperature

  • 3 tablespoons rum

  • 1/4 cup chopped walnuts, for garnish

Directions

  • For the cupcakes
  • Preheat the oven to 350 degrees F. Line a cupcake pan with 12 cupcake liners. Set aside.
  • When the oven is preheated, toast all the walnuts for 5 minutes.
  • In a medium bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
  • In a medium saucepan, mix together the raisins, carrots, rum, and orange juice over low heat. Stir as the mixture simmers for 5 minutes. Remove from the heat.
  • In a large bowl, use an electric mixer on medium speed to beat the eggs and sugar until creamy. Add the vegetable oil and continue beating. Add the raisin mixture (including the rum they were cooked in) and the walnuts while beating. Turn the mixer to low and add the dry ingredients, mixing until combined.
  • Divide the batter evenly among the cupcake liners and bake for 18 to 22 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Cool on a wire rack for 5 minutes, or until cool enough to handle. Remove the cupcakes from the pan and cool completely.
  • For the icing
  • Use an electric mixer on medium-high speed to mix the sugar, butter and rum until smooth and fluffy. Pipe the frosting onto the cupcakes and decorate with chopped walnuts.

Notes

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Steak Sandwiches

Steak Sandwiches

Ingredients

  • Rump steak

  • Salt

  • Pepper

  • Butter

  • French bread

  • Rosemary butter or garlic butter

Directions

  • Cook a rump steak on your outdoor charcoal grill. Split a loaf of french bread the long way and toast each half. Butter the bread well. Arrange thin slices of the meat on the bottom half of the bread and cover with the top half. Slice through in pieces for hearty steak sandwiches. If you like, you may butter the bread with garlic butter or rosemary butter.
  • Serve with a bowl of radishes, onions and celery and a bowl of heated potato chips.

Notes

  • So Many Questions.
  • recipe from The James Beard Cookbook (1963)
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Old-Fashioned Vegetable Soup

Old-Fashioned Vegetable Soup

Ingredients

  • 6 cups of beef broth

  • 2 onions, thinly sliced

  • 2 carrots, thinly sliced

  • 4 celery stalks, cut in fine bits

  • 1 turnip, cut in small dice

  • 3 leeks, thinly sliced

  • 12 string beans, cut in small pieces

  • 1/4 head of cabbage, shredded

  • 2 potatoes, cut in small dice

  • 1 cup of green peas

  • 1 cup of broken macaroni bits

Directions

  • Wash the vegetables carefully and peel the onions, carrots, turnip and potatoes. Cut all ino slices or bits as suggested above. Put the beef broth in a large kettle, taste for seasoning and add salt if necessary. Bring to a boil and add the vegetables. Cover the pan, lower the flame and simmer gently until the vegetables are done and well blended with the broth. This will take about 1/2 to 3/4 hour. Serve with grated Parmesan cheese and crisp buttered toast.

Notes

  • I have questions.
  • recipe from The James Beard Cookbook (1963)
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Homemade Churros

Homemade Churros

Ingredients

  • 1/2 cup water

  • 1/2 cup 2% milk ( I used almond milk)

  • 1 tablespoon canola oil

  • 1/4 teaspoon salt

  • 1 cup all-purpose flour

  • 1 large egg, room temperature

  • 1/4 teaspoon grated lemon zest

  • Additional oil for frying

  • 1/2 cup sugar

  • 1/4 teaspoon ground cinnamon

  • Chocolate sauce, optional

Directions

  • In a large saucepan, bring the water, milk, oil and salt to a boil. Add flour all at once and stir until a smooth ball forms. Transfer to a large bowl; let stand for 5 minutes.
  • Beat on medium-high speed for 1 minute or until the dough softens. Add egg and lemon zest; beat for 1-2 minutes. Set aside to cool.
  • In a deep cast-iron or heavy skillet, heat 1 in. oil to 375°. Insert a large star tip in a pastry bag; fill with dough. On a baking sheet, pipe dough into 4-in. strips.
  • Transfer strips to skillet and fry until golden brown on both sides. Drain on paper towels. Combine the sugar and cinnamon; sprinkle over churros. Serve warm with chocolate sauce if desired.

Notes