NYC | From Patty's Pantry

Spiced Hot Chocolate (Mexican Hot Chocolate)

Budget, Drinks, Make Your Own, NYC, Recipes, Sweets 1 Comment »

Jan 212009

I was visiting a friend in Atlanta and was so completely taken by this Mexican Hot Chocolate that I had. It reminded me of a spicy brownie that I like to make. Now the recipe called for Pepper Vodka. So I went in search of Pepper Vodka. But I was annoyed to find out that I was going to have to buy an entire bottle and the cost. I mean I am trying to budget here in this economy and I don’t have space and I was not sure I was going to even like this Pepper Vodka.
So the solution let’s try infusing our own vodka. Which made me think there are a lot of fun things
that one could infuse. I was even told you could infuse candy like skittles and starbursts into vodka. Ingenious I thought. We didn’t have a lot of time so this is what we did to
make our Pepper Vodka. One Liter of Vodka and 1 Tea Ball Filled with Chili Peppers and let sit for at least 36 hours. You could also chop chili Peppers and throw them into a jar of Vodka and then strain before using.

1 Cup of Milk
¾ oz of Khaluha
1 oz. of Pepper Vodka
3 Tablespoons of Sugar
3 Tablespoons of Cocoa Powder
A pinch of Cinnamon
Whipped Cream to Top

In a saucepan add milk, cocoa powder, cinnamon, and sugar. Stir and heat milk to a comfortable hot temperature and pour into a mug. Stir in Vodka and Khaluha and top with Whipped Cream. Enjoy!

Wedding Registry

Tips, Terms & Tools, Wedding Notes 10 Comments »

Jan 042009

Okay so this subject is not a normal pantry entry but I think relevant to readers. I realize it is my age as I am in the wedding period of my life. I think about things that have never crossed my mind. A dear friend of mine is getting married this summer and can’t figure out the registry. Something that would seem to be a lot of fun is actually quite stressful. But I feel she is not alone from talking to other brides, grooms, parents of brides & grooms, and friends. Everyone has his or her opinion.

Should they get want they want? Is price a concern? What are practical things you received? Or that impractical gift that you loved? What are things you wish you registered for? Places that were great with registry? Places that were not? Your favorite gift to give? Or any fun story, comment, or thought that might be helpful to other engaged couples.

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Testing Your Candy Thermometer

Tips, Terms & Tools No Comments »

Dec 162008

The Holiday season is one of the times of year when Candy Thermometers are often used. I have actually given one as a hostess gift before. I feel it is that random item everyone should have. Also if you are getting one, the digital ones are awesome.

I asked this question to a professional recently and felt so silly when I heard the response. Candy as some may know is tricky because the temperature is so critical 10 degrees off can make all the difference. I had been making a lot of marshmallows recently and noticed that my thermometer had not been rising above 200 degrees and it seemed odd. I put in another thermometer and sure enough it was already at 260 and it only needed to go to 240. In the end it just made a massively sticky mess.
So here is the little trick water boils at 212 degrees. Place the thermometer in a pot of water and when the water boils see what the thermometer reads. If it reads 220 then adjust your recipes 8 degrees.

Burnt Caramel – How to Fix

NYC, Tips, Terms & Tools No Comments »

Dec 162008

I love taking cooking classes at the Culinary Institute in New York City. You name it they have a class on it. It is perfect, classes are held in the evenings and on the weekends. Recently, I took a class on petite fours- small ovens. One of the petite fours I was made was a cashew turtle, which involved making a caramel. Well, I had a faulty candy Thermometer and my caramel burned. (Even though I had just learned the trick on testing thermometers.) So if you burn your caramel quickly pour the caramel through a strain and whisk in chocolate. It will take away the burnt flavor. I guess every fault really is a fashion. Personally I think our caramels tasted that must better with the over load of chocolate!

Hazelnut Madeleines

NYC, Recipes, Sweets No Comments »

Dec 102008

The Holidays are quickly approaching a time in my family where there is always an overload of baking. These are a little different to the traditional Madaleine and perfect for this Holiday Season.

Hazelnut Madeleines

2 sticks of Butter
6 Egg Whites
1 Cup of Sugar
1 Cup of ground Hazelnuts (about 5 ounces)
Â½ Cup of Flour
1/2 Teaspoon of Salt
2 Teaspoons of Vanilla

Preheat 350

In a sauce pan melt the butter and melt until turning slightly brown then strain the butter and let cool. In a mixing bowl add: sugar, flour, nuts, vanilla, salt and on medium speed slowly add the egg whites followed by the melted butter. With PAM spray the Madeleine tray ( tried using butter and serious nightmare to get them out the PAM was incredible) Spoon batter into madeleine tray and bake for 8-10 minutes and remove from tray immediately to cool

Now these could also be served dipped in chocolate. I say this cause Hazelnut and Chocolate is one of my favorite things in the world!

Baking Spray- Pam

NYC, Tips, Terms & Tools 1 Comment »

Dec 102008

I would always grease and flourer my own pans the old fashion way, with some wax paper and a little bit of butter. I have officially converted now. Pam is amazing and as holiday baking is here I recommend that everyone have some PAM readily available. I had one of those moments, why did I wait so long!

Pear Sauce

Fruit, NYC, Recipes, Sides No Comments »

Dec 022008

I first saw Pear Sauce served with a cheese souffle. I thought this was genius. I had never really thought about making Pear Sauce. This weekend I decided to try and was enormously please with the result. This is a perfect substitute for Apple Sauce.

2 Pears Peeled, Cored, and cut into 1/8 Pear Cubes
1 Tablespoon of Super Fine Sugar
1 Teaspoon of Cinnamon

Boil the pears for about 10-15 minutes (test with a fork that they soft.) Remove from water and place pear cubes in a blender. Add sugar and cinnamon and blend together until smooth. Let cool before serving. Makes about 1 1/2 Cups of Sauces

Potato Leek Soup

Appetizers, NYC, Recipes, Soup, Veggie 2 Comments »

Nov 202008

I grew up having potatoes at practically every single dinner, although always in some new form. There really are infinite possibilities. As I have recently broken out my down coat, hat, and gloves I feel it is time for some soup.

4 Leeks (about 2 pounds sliced and cleaned VERY WELL)
1/2 Cup of sliced Shallots
3 Tablespoons of butter
2 Tablespoons of olive oil
3 Celery Stalks, chopped
5 Garlic cloves, minced
1 1/2 pounds of potatoes (Russet or Yukon gold peeled and cut into cubes)
5 Cups of Vegetable broth
1 Cup of Dry White Wine
1 Teaspoon of Salt
1 Teaspoon of Pepper
1 1/2 Tablespoons of Chopped Sage
Optional
3 slices of bacon cooked and crumbled

In a large pot over medium heat add olive oil and butter followed by leeks and shallots and cook until slightly tender 5- 10 minutes. Once tender add celery, garlic and cook for another 5 minutes. (Be careful not to brown the onions too much or your soup will have muddy color. I only speak from experience!) Finally add the potatoes, wine, broth, salt, and pepper and let simmer for about 25 minutes until potatoes are soft.

Let the soup cool before placing in blender and blend soup. Heat creamed soup before serving and add chopped sage. Optional- the soup can be topped off with bacon crumbs.

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!

Roasted Butternut Squash

NYC, Recipes, Sides, Veggie No Comments »

Oct 162008

Recently, I was given a home grown butternut squash. I like butternut squash but have to admit I am not the biggest fan. I want to be a big fan but just have not been able to get on board. But I finally figured out my problem. It is quite evident that I have a sweet tooth. Well when it comes to butternut squash outside of soup I usually have it prepared using brown sugars or maple syrups. What I discovered is, I like my butternut squash salty. Butternut Squash I think is one of those great vegetables for a few reasons: they last a long time, have great color, and can be simply prepared. So how did I learn to love it, by just roasting it.

Take a butternut squash peel the skin off, cut in half and scoop out the seeds. Thinly slice the squash about 1/8 inch and place on a baking sheet. I lined mine with tin foil. Brush one side with olive oil, sprinkle with salt and pepper and place in the oven at 400 degrees for 40 minutes.

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