An alluring twist on the classic Pisco Sour, the Cupid's Bliss Cocktail exudes a perfect harmony of sourness and bitterness, creating a delightful and refreshing drinking experience.
Deeply savoury miso onions, warming bowls of coconut noodles – recipes to celebrate the wealth of the cold season’s vegetables
Source: House and Garden’s Drink Guide Note: My stepfather has adjusted the original recipe over the years so feel free to adjust to your liking as well.
In my tiny wildish garden, nestling at the foot of a tall tree, is sweet woodruff. Her glossy leaves and small white blossoms may be hidden by a profusion of taller plants, but it is her scent that…
Take some liberties with this libation.
Discover the best Crème de Cassis cocktails. Perfect for adding a fruity twist to your drinks. Explore our roundup now.
Have you ever made donuts at home? They are they worth it! We found the best jelly donuts recipes for you to try with your kids.
This citrusy Italian condiment is an easy way to add bright, bold flavor to rich or creamy dishes.
Everyone knows about the Pimm's Cup cocktail, but it isn't the only drink made with the British spirit that tastes delicious. Here are five Pimm's cocktail recipes that you can make at home with Pimm's No. 1.
My favourite childhood food was (and still is) the pancake, so I’m pretty happy that from Imbolc (Feb. 1st) to Candlemas (Feb.2nd) to Shrove Tuesday (Feb 16th) to the Russian & Slavic holiday M…
If you've never tried a lassi, a traditional indian yogurt drink, you need too! This sweet lassi recipe is so simple, yet so delicious that you'll keep coming back for more.
What does your dream outside relaxation space look like? Well, we asked 16 designers from around the world, what their dream outside relaxation space looked like and we have a great insight into ea…
Homemade lime cordial. Perfect to add to water or your cocktails.
A delicious and easy to make chocolate version of the original Viking Coffee from Epcot.
This tasty fruitcake features a sour cream pound cake base, and a filling of some of our very favorite dried fruits: cherries, apricots, pineapple, and golden raisins. Pecans or walnuts complete the picture. For a more colorful cake, add 1 to 1 3/4 cups of red candied cherries to the other fruit. Or, if you'd just like a simple pound cake, omit the fruits altogether and bake it in two pans instead of three. And finally, if you're an aficionado of citron and its holiday friends, feel free to use those fruits instead.
Spritz season is alive & well, I promise. Don’t believe me? Try this Fall Pomegranate Spritz then… I dare you 👀
Recette de Spritz au Pineau des Charentes très vieux qui ne contient aucune amertume, il est plutôt sucré et aromatique.
Kurhotel Skodsborg just north of Copenhagen is one of the leading luxury spa hotels in Denmark and the perfect place for your spa break in Copenhagen
Make your own delicious & authentic Luxardo cherries at home with this step-by-step guide. They add the perfect finishing touch to your favorite libations!
This chicken ballotine is a delicious, impressive meal for the holidays. Get your butcher to debone it, then you can stuff and roll it.
This Roman springtime dish is a kind of cheesy pesto once eaten in honour of the Goddess Cybele, The Magna Mater (The Great Mother). And according to Ovid, Moretum descends from a time ancient peop…
This collection of sourdough bread recipes includes naturally leavened focaccia, boules, sandwich loaves, pizza, ciabatta and more!
Good news for fromage fiends: a new study suggests a link between cheese consumption and a longer, healthier life
Learn how to make my Pizza Scones recipe for buttery, flakey biscuits packed with delicious pizza flavors.
No cooking involved means that this fresh and crunchy Bok Choy Salad comes together super quick. Bok Choy, carrots, cabbage and herbs are tossed together with a light sesame ginger dressing for the perfect side dish paired with your favorite protein!
This libation of leftovers is guaranteed to keep the party going
Poncha is the most traditional drink of Madeira ! That is to say : Who's going to Madeira and not drink , can not boast that knows truly the pearl...
Hooray!! It's my first cocktail recipe of the spring, and I wanted to make something evocative of the season. I went with a combo of bright citrus and delicate floral notes. The egg white, yogurt, and lemon curd create that lush, velvety texture that I covet in cocktails. Flavor is on the mild side, as is the alcohol, making for a lovely brunch libation . . . more Easter brunch than hangover brunch.
A beverage for a joyful heart! Spiced hawthorn and rose hip mead marries herbal medicine with fermented libation.
Hot Chocolate Recipes The Secrets of Making Hot Chocolate like a Professional Anybody can make a cup of hot cocoa, but did you know that everyone can also make a delicious rich cup of hot chocolate? The terms Hot Cocoa and Hot Chocolate are often used interchangeably, but technically they are as different as Milk Chocolate and bittersweet chocolate. Hot cocoa is made from cocoa powder, which is chocolate pressed free of all its richness, meaning the fat of cocoa butter. Hot chocolate is made from chocolate bars melted into cream. It is a rich decadent drink.Read more on the Hot Chocolate History page. All chocolate is not created equal. When shopping for your chocolate look at the label to find the percent of cocoa butter the chocolate contains. The cocoa butter is where all the flavor and texture is. The higher the percent of cocoa butter, the better the chocolate. The cooking or baking chocolate is usually found in a block or bar that are then shaved or chopped for use in cooking. Do not use Milk Chocolate as it is not suitable for use in making hot chocolate recipes.Please visit the Chocolate Glossary for more information on types of chocolate. Sugar: Another important element in the perfect cup of hot chocolate is the sugar. It is used for sweetening, adding volume, and texture to drinking chocolates. Although Granulated White Sugar (table sugar) is most commonly used for cooking, you will find that using the following sugars can add a new life to your drink:Confectioner’s or Powdered Sugar: Melts fast and leaves no grain.Brown Sugar: Adds butterscotch flavor.Sucanat: Adds caramel flavor. Muscovado Sugar: Adds depth to chocolate. Time to Rest: After you make your hot chocolate, take a break and let it cool down before drinking. If you are a patient soul or a good planner, let it rest overnight. When the mixture cools down, the chocolate crystallizes and binds with the other ingredients resulting in a soft silky texture.After it cools, reheat in a pan on a stovetop stirring often or in a microwave 30 seconds at a time stirring between each session until it reaches the desired temperature. Frothing: To add texture and fullness mix vigorously with a wire whisk to produce a mass of small bubbles. The more air you can incorporate into the drink the frothier it will be.Tip: To reduce the calorie and fat of my drink, I like to have a nice layer of foam on top of my hot chocolate. I then use a non-fat or 1% milk and forego the whip cream and still enjoy a full texture when sipping my chocolate concoction.Remember you can use an immersion blender or the steamer on an espresso machine to build a foamy bed of sweet bubbles. If you are a traditionalist, try using a Spanish Molinillo, a wooden hand churn used to build the froth (see photo on right). Whipped Cream: Basic Whipped Cream Recipe - Here is your chance to top your hot chocolate with a touch of heaven. A light, sweet fluffy cloud floating on the hot chocolate is the finale to a beautiful cup. Do not settle for processed canned whipped topping. Take a few minutes and blend your own real cream. Real whipped cream is rich and decadent and it's flavor is very superior to that of its artificial counterparts. There is nothing better than a dollop of whipped cream to add a sweet finish to specialty drinks.Do not reach for that frozen non-dairy topping at your grocery store. Homemade whipped cream is easy-to-make at home using a mixer or manual whisk in just a few minutes. Hot Chocolate RecipesThere is nothing more alluring on a cold winter's day than a savory cup of homemade hot chocolate! One of the season's greatest pleasures. Angelina’s Hot Chocolate Recipe:The Angelina Cafe in Paris, open since 1903, serves a thick hot chocolate version in demitasse cups with a tiny dollop of mascarpone and whipped cream. They are famous for making hot chocolate from melted chocolate bars. It is incredibly easy to prepare by mixing chocolate shavings with hot water. You can serve it in small cups or in 17th-century style chocolate pots and demitasse cups such as those sold in gourmet shops.6 ounces fine-quality semisweet or bittersweet chocolate, chopped1/4 cup water, room temperature3 tablespoons hot water3 cups hot milk, dividedSugar to tasteWhipped Cream, if desiredIn a double boiler over low heat, combine chocolate and 1/4 cup water until melted, stirring occasionally; stir until smooth.Remove top of double boiler pan from. Whisk in 3 tablespoons hot water. Pour into pitcher or divide among individual 4 mugs. Either stir 3/4 cup hot milk into each mug or serve milk in a separate pitcher. Pass sugar and whipped cream in separate bowls; add to taste.Makes 4 servings.Chocolat Hot Chocolate Recipe:Have you seen the movie, Chocolat? This is like the hot chocolate that was served in the movie. Hot Chocolate. Photo from Phoenix Magazine 2 cups boiling water1 chile pepper, cut in half, seeds removed (with gloves)5 cups light cream or whole or nonfat milk1 vanilla bean, split lengthwise1 to 2 cinnamon sticks8 ounces bittersweet chocolate or 3 tablets Mexican Chocolate, cut into 1/4-inch pieces2 tablespoons granulated sugar or honey, or to taste1 tablespoon almonds or hazelnuts, ground extra fineWhipped CreamIn a large saucepan over medium-high heat, add chile pepper to boiling water. Cook until liquid is reduced to 1 cup. Remove chile pepper; strain water and set aside.In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge. Reduce heat to low; add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves. Turn off heat; remove vanilla bean and cinnamon stick.Add chile-infused water, a little at a time, tasting to make sure the flavor is not too strong. If chocolate is too thick, thin with a little more milk.Serve in small cups and offer ground almonds or hazelnuts and whipped cream. Italian Hot Chocolate - Cioccolato Caldo Recipe:Italy is famous for their Cioccolato Caldo, especially during the fall and winter months. This hot chocolate is sometimes served so thick (like a pudding), that you need a spoon to actually eat it! This recipe does not make it that thick. The luxurious richness comes from using top-quality chocolate. 5 tablespoons Dutch-process Cocoa powder2 tablespoons granulated sugar6 ounces dark chocolate (at least 70% cacao solids), finely chopped2 cups milkIn a small saucepan over low heat, add the cocoa powder, sugar, and 2 tablespoons of the milk. Heat until the sugar melts and no lumps remain, stirring well. Bring to a low boil, stirring constantly; add the remaining milk.Turn off the heat, add the chopped chocolate, stirring until smooth.Pour into serving cups and enjoy!Makes 2 servings. Hungarian Hot Chocolate Recipe:Enjoy a warming cup of Hungarian Hot Chocolate with hints of cloves, paprika and white pepper. The taste is uniquely delicious and satisfying.4 cups milk (the higher the milk fat percent the richer the drink)1 teaspoon finely-ground Hungarian hot paprika1/2 teaspoon finely-ground white pepper1/2 teaspoon ground cloves5 ounces 72% chocolate, choppedIn a saucepan over medium-low heat, combine milk, paprika, pepper, and cloves. Heat, stirring constantly, until almost boiling. Reduce heat to low and remove the cloves. Add the chocolate and stir in to the milk mixture until the chocolate is melted.Whisk briskly to build a rich froth and pour into warm mugs and serve.Makes 4 Servings. Tea Time Hot Chocolate:Also check out Ellen Easton's delicious Hot Chocolate recipe that she serves for afternoon tea. Mexican Hot Chocolate Recipes:In central and southern Mexico, people commonly drink chocolate twice a day year-round. Having a layer of foam on hot chocolate is as important today in Mexico as it was in ancient times. Mexicans believe the spirit of the drink is in the foam. The chocolate is whipped to a froth with a carved wooden utensil called a Molinillo and served in mugs.6 cups milk1/2 cup granulated sugar3 ounces unsweetened Mexican Chocolate, coarsely chopped1 teaspoon ground cinnamon1/4 teaspoon salt2 eggs2 teaspoons pure vanilla extractStick cinnamon (for optional garnish)In a large saucepan, combine milk, sugar, chocolate, ground cinnamon, and salt. Heat, stirring constantly, until the chocolate has melted and the milk is very hot. (Do not let the milk come to a boil.)Beat 2 eggs in a mixing bowl. Stir in one cup of the hot mixture into the eggs, then return this mixture to the saucepan. Cook 2 to 3 minutes more over low heat, still stirring.Remove from heat. Add vanilla. Beat with a Molinillo or a rotary beater until it is very frothy. Pour into mugs, garnish with cinnamon sticks, and serve.Makes about 6 (8-ounce) servings. Orange Hot Chocolate Recipe:Enjoy a cup of hot chocolate with the hint of orange and the additional treat of Grand Marnier liquor. A decadent cup of chocolate! 4 cups milkZest of 3 Clementine oranges1 teaspoon ground cayenne pepper1 teaspoon ground nutmeg1 teaspoon ground cloves5 ounces 72% chocolate, chopped3 ounces Grand Marnier (Optional)Whipped CreamIn a sauce pan over medium-low heat, combine milk, zest, cayenne, nutmeg and clove. Heat until almost boiling, stirring constantly. Reduce heat to low and remove the cloves. Add the chocolate and stir into the milk mixture until the chocolate is melted.Whisk briskly to build a rich froth and pour into warm mugs and serve. Garnish with a dollop of whipped cream.Makes 4 servings. Fireball Mexican Hot Chocolate Recipe:Check out this fantastic Fireball Mexican Hot Chocolate Recipe that has alcohol in it. Both my daughters got together to have a hot chocolate cooking day and came up with some wonderful flavor combinations. For this recipe, they even flavored the whip cream with a little bit of the Fireball Whisky. This turned out so good, they were ready to finish off the entire bowl of Whipped Cream! They garnished the top with some cinnamon and crushed red hot sprinkles. Chocolate Glossary - Types of ChocolateAll chocolate is not created equal. When shopping for your chocolate look at the label to find the percent of cocoa butter contained in the bar. The cocoa butter is where all the flavor and texture is. The higher the percent, the better the chocolate.Dark Chocolate - Dark Chocolate is Healthy ChocolateIt is The Best Medical News In Ages! Studies in prestigious scientific journals say dark chocolate is healthy chocolateHow To Melt and Temper ChocolateMelting chocolate is not the same as Tempering Chocolate.Hot Chocolate HistoryThere is a difference between hot cocoa and hot chocolate. The terms are often used interchangeably, but technically they are as different as white chocolate and bittersweet chocolate.Milk Chocolate HistoryChocolate Substitution ChartNeed a quick substitution for chocolate? Here are some chocolate substitutions, but remember not always do they work as well as the original recipe
Habt ihr in eurer Jugend mal sowas richtig Verbotenes gemacht? Vielleicht als Mutprobe oder so? Zu meiner Zeit (mein Gott, als wäre ich schon achtzig!!) war es ja schon was Schlimmes, wenn man beim Nachbarn Himbeeren von den Sträuchern mopste oder im Teeniealter dann heimlich hinter der Ecke rauchte ( und anschließend mit grünem Gesicht nach Hause kam ( 😉 ). Heute bewegen sich diese Mutproben leider oft an der Grenze der Kriminalität, wie z. B. beim U-Bahn Surfen und Graffiti sprayen. Aber hier, bei dieser leckeren Himbeerrolle, braucht ihr weder todesmutig zu sein, noch müsst ihr irgendjemandem etwas beweisen. Ihr dürft einfach die wildesten Muster kreieren und bekommt sogar noch ein Lob dafür 😀 ! Gesprayt wird das Muster zwar nicht, aber mit Farbe und Muster darf gespielt werden, wie es euch gefällt 🙂 . Das Beste aber ist der herrliche Moment, wenn ihr euer Kunstwerk kosten dürft. Aaah, da kommen dann die inneren Werte zum Vorschein <3 ! Frischfruchtige Quarksahnecreme mit saftigen Himbeeren in zarten Biskuit eingerollt. Ich steh ja total auf Himbeeren, aber sicher kann man sie auch durch andere Früchte ersetzen. Dazu farblich passend könnt ihr dann auch die Farbe der Pâte à cigarettes, der sogenannten Zigarettenmasse, wählen. Besonders talentierte unter euch könnten Blümchen malen […]
Solutions from Ferran Adrià, Richard Branson, Marion Nestle and more
A traditional flatbread from central Italy.
These coulis recipes will be your go-to sauces as they are quick, easy, and delicious. Prepared with just a few ingredients, these coulis recipes will come in handy.
This is one of our most often made recipes at Perch Hill, where we serve a home-made cordial (or a selection) at all our courses and open days. We serve rhubarb from March until July, with an interlude of elderflower in May. In July we move to white and red currant and then into plum for late summer and early autumn, with quince for the end of the year. The rhubarb is a beautiful colour, a pale opalescent pink, particularly delicious diluted with sparkling water, with plenty of ice and a few leaves of fresh mint. A squeeze of lime juice is also a good addition.makes 1 ½ litres 2kg rhubarb stems, roughly chopped 2 large oranges 8-10 whole star anise 600-1200g granulated sugar Citric acid (optional) Put all the rhubarb into a large pan and add 1.5 litres of cold water ( you don’t want to cover it completely with water as this dilutes the flavour of the cordial). Using a potato peeler take 4 or so strips of orange skin from each orange, add this to the pan with the juice from both and add the star anise. Bring the rhubarb up to the boil, then turn down the heat and simmer gently until the rhubarb is soft (it may look like a mush at this stage). Take off the heat and allow to cool for an hour. Pour the rhubarb and juice into a large jelly bag (hanging over a large bowl) and allow the juice to drip through over night. Now pour the collected juice into a pan and on a low heat add the sugar (about 600-1200g, but do taste with a spoon as you go, so you get the sweetness you want, remember it will get diluted with water). Stir until the sugar has dissolved. You can add 2 teaspoons of citric acid at this stage if you want to store this for several months, but this is not necessary if the cordial is going to be used straight away. The citric acid does give the cordial a good tart kick, or you can add the juice of 3 lemons for a sharper flavour. Allow the cordial to cool. Pour into sterilised bottles and store in the fridge. This should keep in the fridge for a couple of months, and can be frozen in ice cube trays to use throughout the summer.you may also like: How to plant and grow rhubarb Rhubarb syllabub recipe Rhubarb and ginger vodka recipe
The cocktail recipes that will make you feel ever so stylish.
Ask me about Sakara and the first words out of my mouth will be: their breakfast is so delicious. After all, fueling yourself with nourishing food is the ultimate self care.
Aujourd'hui , pas de balade dominicale mais le désormais traditionnel jeu interblog qui fête ce mois ci sa 1ère année d'existence ! Il est organisé par le forum plaisirs gourmands .Le but du jeu est de découvrir de nouveaux blogs et de tester une recette...
Recept voor de allerlekkerste én meest makkelijke caesardressing ooit! Deze caesar dressing met mayonaise, ansjovis en parmezaan is zalig.
