Tag Archives: cooking

  • The Election Is Over. Now Have Cupcake.

    November 7, 2012

    34 Comments

    Double-Chocolate Cupcakes.

    Regardless of whether your candidate won or lost, you deserve a cupcake. A double-chocolate cupcake. With buttery chocolate frosting. The cupcake can be a celebration, or a consolation. Either way, this cupcake will be tasty and you will sigh and smile. Perhaps one more might be even better…you deserve it.

    And this is no ordinary cupcake. This is a killer cupcake. Moist, sweet and with a wallop of dark chocolate, this is the kind of cupcake you get at the best bakeries (after you waited in line). And that is where the recipe comes from. The recipe is Carolyn’s adaptation of a cake recipe from the Miette cookbook. Miette is a small chain of bay area bakeries that features world-class cakes, cupcakes and confections. The Miette cookbook is a favorite in our kitchen, not only for the recipes, but some of the techniques that make for moist and flavorful cakes. The “Cake-Baking Essentials” section of the book should be required reading for bakers who want to take their cakes to the next level. Some of the “essentials” are a bit fussy and exacting, but with baking, “fussy” is what often makes the difference.

    And this recipe uses a few of these techniques for a better cupcake. The recipe uses oil instead of butter, as butter has extra water content that evaporates and makes for a dry, crumbly texture (we love butter, but it is better for crispy, rather than tender baked goods). Oil keeps the cupcake moist. The recipe uses both melted chocolate and cocoa power for deep chocolate flavor. And the recipe has you sift dry ingredients, very lightly mix the batter and then strain the batter through a mesh strainer to avoid lumps, and minimize mixing and gluten formation. In the end, you have a little extra work, but a very moist and flavorful cupcake.

    Otherwise, the basic steps for making the cupcakes are familiar. Line your muffin tin with cake cups and preheat the oven. Sift and mix the dry ingredients. Melt the chocolate and prepare the wet ingredients. Whip the eggs in a mixer, then add the oil, chocolate and other wet ingredients. Add the dry ingredients, mix lightly and run the batter through the mesh strainer. Then put the batter in the cake cups and bake. After about twenty to twenty-five minutes you will have cupcakes. Then you have to wait for them to cool…and those minutes can be painfully slow.

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  • A Cocktail For Election Day: The Tammany Jack

    November 6, 2012

    18 Comments

    The Tammany Jack.

    As election day comes to America, there is one thing almost every American can agree upon, “thank God it’s OVER!”. And regardless of who wins, we think everyone deserves a good, stiff drink (or a cupcake, check back shortly). And, not too long ago, many a voter could be swayed by the promise of a free sip (or two, or three, or four) of booze. Back then, we assume the drink might have been a toddy. A simple combination of spirits, hot water, sugar and spices, a toddy is a perfect warming sip on a cold November day. (It’s eighty degrees in California, but bear with us).

    The Tammany Jack is our version of a fall-themed toddy. It combines rye whiskey (or bourbon), Applejack, cinnamon syrup, lemon juice, bitters and hot water (a dash of allspice liqueur is a good bonus). Garnished with a cinnamon stick, a slice of lemon and freshly grated nutmeg, the Tammany Jack not only tastes good, but smells like a blast of holiday spice. A strong, warm and comforting sip. And if you don’t have Applejack or rye, don’t despair. You can make a toddy of almost any spirit or sweetener. Both Liquid Culture Project (Scotch) and Measure & Stir (apricot-infused Bourbon) have good recipes, but any whiskey, brandy or dark rum can make for an excellent toddy. And every bar has sugar, spices and hot water. Toddies are worth a try.

    We named our toddy after the famous 19th and early 20th century New York political machine “Tammany Hall”. Tammany has a very mixed reputation, as they were known for corruption, but also representing early immigrant groups. Tammany was also known for getting out the vote, and liquor (along with cash and favors), was certainly a key electoral tool (see the period political cartoon below). We named the rest of the cocktail after the Laird’s applejack we use in recipe. Applejack comes from New Jersey and was a popular local spirit in 19th century New York. Back then dozen of local distillers made Applejack, but these days Laird’s is one of the few options. Happily, Laird’s Bonded Applejack is a high-quality apple brandy that is a worthy addition to any bar. (Yes, we are on a bit of a rye and Applejack jag, sorry).

    Tammany and the Liquor Dealers (From HarpWeek).

    Finally, the recipe calls for cinnamon syrup. You can buy cinnamon syrup at many liquor stores or supermarkets, but it is very easy to make at home. Simply make a simple syrup with white, or preferably turbinado or Demerara sugar (recipe here). Then add a few cinnamon sticks to the syrup once you take it off the heat and let the cinnamon steep for about half an hour.Take out the cinnamon sticks and you have cinnamon syrup. You can use the cinnamon syrup for a twist on an old-fashioned, or in tiki drinks. But since it’s cold and the election is almost over, why not try it in a toddy like the Tammany Jack?

    The Tammany Jack:

    Ingredients:

    • 1 oz. rye whiskey (Rittenhouse bonded) or bourbon
    • 1 oz. Applejack (Laird’s bonded)
    • 3/4 oz. cinnamon syrup
    • 3 oz. very hot water
    • 3-4 drops lemon juice
    • 3 dashes bitters (Bittermens Tiki and/or Angostura)
    • 2 dashes allspice liqueur (optional)
    • Lemon wheel, for garnish
    • Cinnamon stick, for garnish (optional)
    • Freshly grated nutmeg

    Assemble:

    1. Warm a mug with hot water for 30 seconds. Pour out that water then add the rye, Applejack, cinnamon syrup, lemon juice, bitters, allspice liqueur (if using) and 3 oz of hot water. Stir and then garnish with the lemon wheel, cinnamon stick and a grating of nutmeg. Serve.
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