Simple Syrup

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Pumpkin Smash Cocktail Recipe by Daniel Boulud

Nov 292012

For Thanksgiving I wanted to serve something special and fun to start the evening. When perusing Daniel Boulud Cocktail book, I came across this Pumpkin Smash. I thought it couldn’t have been more perfect. It does take some preparation but well worth it. (The Spicy Simple Syrup needs to steep overnight) Comments made about the cocktails “It tastes like pumpkin pie in a drink but better!”

Pumpkin Smash Ingredients

: Pumpkin Smash Cocktail

1.5 oz Appleton Estate V/X Rum ( I used just a dark rum I had)

3/4 oz of spice syrup

1/2 oz of lemon juice

1/2 oz pumpkin puree

1 drop of The Biter Truth Jerry Thomas’ Own Decanter bitter

1 Cinnamon Stick

3 Cloves

In Shaker, combine liquid ingredients with ice. Shake and strain into a rocks glass with a 2″ square ice cube. (i just used regular ice) Garnish with cinnamon stick and cloves.

SPICE SYRUP

Bring to a boil 2 cups of water with 2 cups of white sugar, 8 cinnamon sticks, 8 cloves, and half a ground nutmeg. Let steep in the refrigerator for a day, then strain mixture into a clean, sealed container. Can be kept refrigerated for up to 3 weeks.

Carmel Apples

Fruit, Ideas, NYC, Recipes, Sweets No Comments »

Oct 302008

Recently, I went apple picking or should I say apple hunting there were very few apples left. But it was nice to get out of the city and I was in good company. A few weeks ago, someone brought a Carmel apple into work and it was delicious. So when I had these few precious apples I wanted to do something special with them. Carmel Apples seemed like a very good idea. I think they are fun for a few reason it reminds me of childhood, even though I only made them once as a child and there are fun variations you can do with them. Add nuts, chocolate bits, Marshmallows, raisins, cookie crumbs, what ever you like, I guess.
These were fun and simple and of course I did not have Popsicle sticks readily available.

8-10 Apples
2 Cups of Heavy Cream
1 Cup of Dark Brown Sugar
1 Cup of Sugar
4 Tablespoons of Butter
Â½ Cup of Light Corn Syrup
2 Teaspoons of Vanilla

In a pot mix place all the ingredients except the Vanilla and Apples. With a candy thermometer bring the mixture to 255 degrees and remove from heat. Stir for about 30 seconds and then mix in vanilla.
Place a silplat onto a cookie sheet.
Now carefully dip each apple into the Carmel. (I then place them in the freezer let harden a little and then re-dipped.
Let the apples cool and ready to eat!

Buttermilk Pancakes

Breakfast, NYC, Recipes, Uncategorized No Comments »

Sep 042008

So my latest kick is pancakes. I have no idea why to be perfectly honest.Â This past weekend, I was the person to know as I was making different batters of pancakes every morning. I had forgotten how simple it is to make fresh pancakes in morning and yet it is such a treat!

Pancakes

1 1/3 cups Flour
Â¼ Cup Sugar
2Â teaspoons baking powder

1Â Teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
3 tablespoons butter, melted
2 cups fresh blueberries (optional)

In a bowl stir together flour, sugar, baking soda, baking powder, and salt. In a separate bowl whisk together buttermilk, meltedÂ butter, and eggs. Stir into dry ingredients until batter is smooth. Optional fold in berries.

Heat large nonstick skillet over medium heat; brush with butter or vegetable oil. Drop batter by 1/3 cupfuls onto skillet. Cook pancakes until brown, brushing griddle with more butter/vegetable oil as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm.

Serve pancakes with maple syrup.

Classic Sangria and More Sangria Recipes

Drinks, NYC, Recipes 1 Comment »

Jul 102008

This past Fourth of July weekend I was on the quest for the perfect Sangria. I was home in California and set out on this mission with one of my oldest cooking buddies and our cooking mentors, our mothers. I think by the end of the evening a lot of Sangria was tested and a lot was learned.
First and foremost more fruit is not always the best option. Give time to let all the flavors blend together. Sometimes there is no need to mess around with a classic!
Sangria I think is the perfect drink to serve to a large group great for entertaining. Large quantities can be made in advance and you can use cheap wines.
Sangrias made: Sparkling Sangria, Citrus Sangria, Nectarine and Blueberry Sangria, Peach Sangria, and Classic Sangria.

1/2 Cup of Cubed pieces of an Orange
1/2 Cup of Cubed pieces of an Lemon
1/2 Cup of Cubed pieces of an Lime
1/2 Cup of Cubed pieces of an Apple
1/2 Cup of Cognac
1 Cup of Citrus Simple Syrup
3 Cup to 1 Bottle of Red Wine
1 12 oz. Bottle of Lemon Lime Seltzer Water

In a Pitcher mix all ingredients together except the seltzer water. Let stand for at least three hours in a refrigerator. Before serving mix the seltzer water and serve Sangria over a glass of filled with ice.

Citrus Sangria

Drinks, Fruit, NYC, Recipes No Comments »

Jul 102008

Okay, so this is where I think there was a meeting of the minds in the Sangria tasting. Making a simple syrup with the classic citrus fruits from a Sangria and using the sugared fruits in the Sangria. Now this was definitely a little more time consuming but I think it is worth it.

Simple Syrup:
1 Lime Slices
1 Lemons Sliced
1 Orange Sliced
2 1/2 Cups of Sugar

In a saucepan mix all ingredients together until sugar has completely dissolved.

Sangria

Fruits from Syrup
1/3 Cup of Cognac
1/3 Cup of Simple Syrup
1 12 oz Can of Lemon/Lime Seltzer Water
3 Cups of White Wine

Remove the fruits from the pan and place in a pitcher, and add the rest of the ingredients except the Seltzer Water. Let stand for at least 3 hours in a refrigerator and before serving add the Seltzer Water and serve over a glass of ice.

Strawberry Mojito

Drinks, Fruit, Recipes 3 Comments »

Jun 182007

I mentioned the strawberry mojito on my entry about Strawberry Bruschetta I recieved many respones wanting to hear more about the Strawberry Mojito. Mojito’s are one of my favorite drinks and at one of my favorite little restaurants in New York, Barbossa they serve all different kinds of fun mojitos. This is where I was introduced to the Strawberry Mojito.
1/2 of a lime
10-12 mint leaves torn

3 strawberries
3/4 oz simple syrup or 2 teaspoons of sugar
2 oz white rum
Club soda
In a 10 or 12 ounce glass add juice of lime, mint, 2 strawberries and simple syrup. Muddle ingredients with a twisting motion. (This will releases the essential oils in the mint and lime.) Fill the glass with ice, rum, and last strawberry cut into smaller pieces and shake well. Top off with club soda. And now you can enjoy one of my favorite summertime drinks!

The Mint Julep

Drinks 2 Comments »

May 042007

Needless to say every year Cinco De Mayo falls on the same day but this
year May 5th is also the Kentucky Derby. I am a strong believer that when is a Margarita not a good time? They are guaranteed fun. My feelings are not as strong towards the Mint Julep, until recently. I am not a big fan of Bourbon. Although, upon doing some research for the Mint Juleps and how to make a great one- my feelings have changed.

What I learned. It is ALL about the ICE and how the bourbon is poured. To make the perfect Mint Julep

1/3 Cup of Mint
1-2 Tablespoons of Simple Syrup
3 ounces of Bourbon
2 Cups of Crushed/Shaved Ice

In the base of a cup preferably a metal cup muddle the mint with the simple syrup. (It was explained to me the best way is to make a mint infused Simple Syrup which can be made with the same simple syrup recipe by adding a bunch of Mint once the sugar has dissolved let simmer for 5 minutes and then let stand for 15-20 minutes and then strain mint from syrup and refrigerate.) Now, the tedious part, the ice needs to be crushed or shaved and add a little ice, then a little bourbon and continue this process all the way to the top of the. About 3 to 4 times and finish off with a sprif of mint and straw. The straw allows you to taste all the different flavors from the top the bottom.
It is ideally served in a metal cup

Pomegranate Bellini

Drinks, Fruit 5 Comments »

Dec 082006

Tis the season to be jollyâ€¦.drinks are in orderâ€¦now in the holiday season cranberries, raspberries, and strawberries are often used get that rich red color. How about shaking it up a little and use a pomegranate?
I recently was at a brunch where champagne was served and heard someone announce â€œchampagne season has officially begun.â€ Now, I think champagne is always in season but I will admit this is definately the time of year when a great deal is consumed!

1 Cup of Pomegranate Juice
4 1/8 inch slices of Ginger
1 Tablespoon of Sugar
1/4 Cup of Orange Juice (freshly squeezed is my preference)
4 Teaspoons of Triple Sec (or another orange flavored liquor)
Champagne or Sparkling Wine (nothing too extravagant)

To begin, a simple syrup needs to be made, in a saucepan add sugar, ginger, and pomegranate Juice let is simmer till it has reduced to about 1/3 a cup this will take about 5-7 minutes, let is cool completely. In four separate champagne glasses evenly distribute the pomegranate syrup about 2 tablespoons in each glass, mix in 1 tablespoon of orange juice, 1 teaspoon of triple sec and top of with champagne. Stir to make sure it is all well combined and serve!

Pecan and Pumpkin Pies

Recipes, Sweets 4 Comments »

Nov 132006

Thanksgiving is just around the corner which means the glutenous season is about to begin! Okay, so my mother would be upset with meâ€¦but I cheat when it comes to making pies. Sure there are a lot of great crust recipes out there, but it just adds so much time to the pie baking experience, which otherwise could be so simple!
I recently went to a Pre-Thanksgiving potluck and it was my job to a bring pie. I brought two classics; Pecan and Pumpkin. I thought since it was a potluck it would be easier for people to take a piece if they were individual pies. I used pre-made crusts and just molded it to tart shells.

P.S. It happens to the best of usâ€¦after running an errand and taking the pies on the subway I crushed a few by the time I got to the dinner

Crusts:
Bake crusts as directed with which ever brade you decide onâ€¦I donâ€™t mean to discourage making your own!
9 inch pie crust

Pecan Filling
Pre Heat Oven 350

1 Cup Dark Brown Sugar
1/2 Cup Light Corn Syrup
3 eggs
3 Tablespoons of butter (cut up and softened)
2 Teaspoons Vanilla
1 Teaspoon Lemon zest
2 Teaspoons Brandy
1 3/4 Cup Toasted Chopped Pecans
1/3 Cup Semi-Sweet Chocolate Bits (optional)

Mix together: Sugar, Eggs, Butter and Corn Syrup then add vanilla, brandy and lemon zest. When all mixed well together add pecans. Pour pecan mixture into baked pie dish. (Optional on the bottom of pie crust spread evenly chocolate bits and pour pecan mixture over it) Bake for about 50- an Hour. Until it is stiffened.

Pumpkin Pie
Pre Heat Oven to 350
1 Cup of Pumpkin Puree
1/2 Cup Maple Syrup
1 Teasspoon of Cinnamon
1/2 Teaspoon of Ginger
1/4 Teaspoon of Salt
3/4 Cup of Cream
1 Egg
1 Tablespoon of Brandy

Bring Maple syrup to a boil. In a mixing bowl mix together pumpkin, egg, and cream. Followed by mixing in ginger, cinnamon and salt. Once everything is well combined add maple syrup combine well. Lastly, add Brandy and pour pumkin mixture into pie shell and bake for 50 minutes. ( if doing mini ones around 25-30) Bake until puree has stiffened and setteled.

Drinks, Make Your Own, Recipes No Comments »

Sep 012006

Simple Syrup is something that is every useful to know how to make. It is used in many different cocktails and cold beverages to make them sweet and smooth.

2 Parts Sugar
1 Part Water

Boiling sugar and water until sugar has dissolved and mixture has reduced by a third. Let cool completely and ready to add to any beverage.