The Buzz : Shipyard Smashed Pumpkin Ale

With the onset of the chill fall weather, I saw more and more ads popping up for various pumpkin-flavored ales. Mostly, I was curious--what did pumpkin ale taste like? was it a good thing for ale to taste like pumpkin? would it even taste like pumpkin anyway?

I went to Whole Foods at Columbus Circle last week, and asked their beer stocker what he would recommend. Whole Foods had a good selection of 6 or 8 different pumpkin options. I opted for a large bottle (to share) of Shipyard Brewery's Smashed Pumpkin Ale. It's presumably called "smashed" because of it's very high alcohol content--9.5% for ale.

I was excited to see what the flavor would be, and so a friend and I cracked one open and took a go.

It was a very full and heady beer with a strong taste, that was almost spiced. It had good foam, and did, indeed, give a good buzz. The pumpkin taste, however, was different than I anticipated: there was definitely a pumpkin aftertaste (in a good way), but it fell short of my expectations.

So, in conclusion: good, tasty beer, but not very pumpkin-y.

The gentleman at Whole Foods also recommended Pumpking Ale, which he said had a good flavor. So, perhaps it's time to try that next!

Alice's Teacup Pumpkin Scones

You read that correctly. This is the recipe for Alice's Teacup Pumpkin Scones. As in, the actual Pumpkin Scone recipe from the famed New York bakery and tea-parlour, Alice's Tea Cup.

I love Alice's Tea Cup. I am pretty sure that every woman loves Alice's Tea Cup. What's not to love? As an Alice in Wonderland lover, I love not only the spectacular creations that come from the kitchen--from their famous scones to crisp tea sandwiches, tea-infused cocktails, and grilled items-- but also love the decor, ambiance, and whimsy of the place, which welcomes children of all ages for tea, parties, lunches, and dinners. It is a decidedly feminine environment, great for a girls' night or tête-à-tête with a friend, but it's also lovely for couples' lunches and brunches, as well as drinks. I have brought members of the male sex to Alice's and, despite their apprehensions, they survived and emerged pleased and well-fed.

The standard order from Alice's is a pot of tea and two scones. You choose from any of their hundreds of varieties of teas and from their daily selection of scones, which includes standard and novelty flavors. Old-faithfuls include buttermilk, pumpkin, ham and cheese, and some kind of berry, whereas novelties range from coconut to oatmeal cranberry and various chocolates.

Pumpkin is one of my, and everyone's, favourites. It's just so good. And here it is, courtesy of my friend Liz who obtained it by clandestine measures (or perhaps just read the Alice's Tea Cup Cookbook which I should have bought ages ago).

Just in case you're interested, here's the Amazon product page:
http://www.amazon.com/dp/0061964921/?tag=googhydr-20&hvadid=8537715684&ref=pd_sl_j1i67kwfs_b


Tea and scones from a recent Alice's visit.

The Recipe:

The scones:

3 cups all-purpose flour
1/3 cup sugar
1/2 tsp baking soda
2-1/2 tsp baking powder
3/4 tsp kosher salt
2 tbsps ground ginger
2 tbsps ground cinnamon
1-1/2 sticks unsalted butter, cut into 1/2 inch pieces
1-1/4 cups buttermilk
1 cup canned pumpkin puree (all pumpkin, not pumpkin pie filling)
2 tbsp pure vanilla extract

The glaze:

2 sticks unsalted butter
1 cup firmly packed light brown sugar
1/2 tsp freshly squeezed lemon juice
1/4 tsp kosher salt
1/2 cup heavy cream

Preheat the oven to 425 degrees F.

In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon. Then, with clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs. Make a well in the center of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well. Still using your hands, combine the ingredients until all the dry mixture is wet, but do not knead!

I am warning you now: you might want to get some disposable latex gloves for when you're handing the dough. It is, without exaggeration, the most unruly dough I have ever encountered--very sticky, impossible to work with without having it attach itself to you, and hard to flatten into a disk in the next step.

Turn the mixture onto a floured surface and gather the dough together, then gently pat the dough to make a disk about 1 1/2 inches thick. Make sure you four the surface well, or it will be hard to work the dough. Using a 3 or 3 1/2 inch biscuit cutter (or an upside down glass or cup), cut out as many scones as you can and lay them on a nonstick baking sheet. Gather the remaining dough together lightly to cut out more scones--just don't knead the dough too much, and make sure to keep it floured. You will be rewarded with the lovely scone texture when they're done!

Bake the scones for about 12 minutes, or until lightly browned. Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them.

While the scones are cooling, prepare the caramel glaze: Place the butter, brown sugar, lemon juice, and salt in a saucepan over medium head and whisk gently until the mixture is smooth. Just as the mixture comes to a light boil, add the heavy cream and reduce the heat to low. Whisk well for 2 minutes, or until the glaze is thickened and smooth; then remove the pan from the heat.

To glaze a scone, hold it by the bottom, dip the top in the warm caramel glaze, and place it back on the baking sheet.

Spooky Meringue Ghosts

Last year, I was invited to a Halloween party hosted by my boyfriend's childhood friends who I had never met. In short, I was going to a party with a bunch of people who I did not know, but wanted to impress. I decided that the best way to get to the hearts of a crowd of strangers was to seduce their stomaches with clever and delicious Halloween desserts. (This is not how I make friends usually). I needed something Halloween-y but that didn't look like I tried too hard, something simple to make with a big impact.

I settled on these adorable ghost meringues, which were a snap to make and a big success. Not only were they fun, easy, and economical, but they were also a huge hit.

This recipe, from joyofbaking.com uses few ingredients and can be whipped up--literally!--in a hurry. So, when you're looking for finger food for your guests this Halloween, look no further; these little ghosts will spook their way into stomachs and hearts.

The Recipe:

4 large egg whites (120 grams)

1/2 tsp cream of tartar (or 1/2 tsp white vinegar)

1 cup (200 grams) superfine sugar (if you don't have superfine sugar simply take 1 cup (200 grams) granulated white sugar and process it for about 30 seconds in a food processor)

1/2 tsp pure vanilla extract

Preheat oven to 200 degrees F and place the rack in the center of the oven. Line a baking sheet with parchment paper.

If you are lucky and have a pastry bag, fit it with a 1/2 inch plain tip. If you're doing this budget-style, take a gallon ziploc bag and cut a small hole in one of the corners. It's cheap, disposable, and you can enlarge the hole if you need to.

Use your electric mixer to beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract. You will know it is ready when it holds stiff peaks and does not feel gritty when rubbed between your fingers ("grit" is undissolved sugar).

Before placing the meringue ghosts on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper, which prevents the paper from sliding. Transfer the meringue to the pastry bag and, holding the bag perpendicular to the baking sheet, pipe 2 inch high mounds of meringue. Working in a beehive shape is best. You can also make your ghosts smaller if you like.

For eyes, you can use candy eyes, mini chocolate chips, or icing. If doing candy or chip eyes, place them in now. If doing icing, wait until cooled.

Bake the meringues for approximately 1 - 1 1/2 hours or until they are dry and crisp to the touch, but not so that they brown. Turn off the oven, open the door, and leave the meringues in the oven to finish drying several hours, or even overnight.

The Meringue Ghosts will keep several days at room temperature--if they last, that is!



Read more: http://www.joyofbaking.com/halloweenrecipes/MeringueGhosts.html#ixzz1bZv6pkiF

Hallow--eek Treats!

If the chill in the air and the strange tombstones in your neighbors' front yards hasn't tipped you off yet, Halloween is getting close. I didn't realize how close until this evening, when I noted my lack of a costume or preparation for a fun fall holiday.

To make up for my lack of preparation, I will be gearing myself, and perhaps you, up throughout this week with ideas for spooky sweets and terrific treats to celebrate Halloween. So, get on your costume, whip out the mixer, and get cooking!

Herbed White Bean and Sausage Stew

As I mentioned in a previous post (i.e. the Butternut Squash in Puff Pastry), I went through a phase where I religiously made the New York Times' Dining Section recipe on Fridays when I got out of class, and had the time to challenge myself in the kitchen.

The following recipe for a hearty bean and sausage stew comes from the October 29, 2010 edition of the Times. This recipe combines filling Great Northern beans with sweet sausage in an aromatic and warming stew that is sure to keep the fall and winter chills away. My apartment had yet to have heat (the outdoor temperature is now a balmy 47' F), and so I was in need of something to take the chill from my bones and warm my stomach. This did the trick.

The nice thing about this recipe is that you do not need to soak the beans due to the long cooking time. Also, if you're short on time, try using white beans from a can instead. This cuts the cooking time and preserves most of the flavor. In addition, while the original recipe calls for Italian sweet sausage, you can also make this leaner by using turkey sausage or by using vegetarian meatballs. The beans and herbs provide more than enough flavor, and allow for variation!



Make sure to check out the original recipe and article on the New York Times site: http://www.nytimes.com/2010/11/03/dining/03appe.html?ref=dining

The Recipe:

2 tablespoons extra virgin olive oil
1 pound sweet Italian sausage, sliced 3/4-inch thick
1 tablespoon tomato paste
1/2 teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 onion, chopped
2 garlic cloves, finely chopped
1 pound dried Great Northern beans, rinsed
2 teaspoons kosher salt
2 thyme sprigs (or 1 tbsp dry thyme)
1 large rosemary sprig (or 2 tsps dried rosemary)
1 bay leaf
2 teaspoons balsamic vinegar
1/2 teaspoon ground black pepper

In a very large stockpot, head the olive oil over medium heat before adding the sausage. Brown until cooked through, about 7 minutes, and transfer to a plate.

In the remaining oils, add the tomato paste and cumin, and cook until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Bring to a boil before reducing the heat to low and simmering gently until the beans are tender, about 2 hours. You can add more water if needed to make sure the beans remain submerged.

When the beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with additional vinegar and olive oil.

Now that doesn't sound too bad, does it?

Photo credit of NYT

What to do, what to do...

Today, I went to the store and bought a 2-pack of pie crusts. When I got home, I discovered that I had, in fact, bought two 2-packs of pie crusts. What to do? Make more pies! QED

Prepared...at Home: California Roll

I think that it's safe to assume that most people would not be comfortable with the idea of making sushi at home. Sushi is one of those foods that holds a certain mystique: it's almost universally liked, comes in infinite varieties, and involves a certain ritual of preparation and eating. Sushi is something that you go out for, as opposed to staying in for.

Last year, I was at a used book sale, where I stumbled across a sushi cookbook for a laughably low price. I bought it, thinking, "How much can I lose?" and got reading.

A few days later, I made my sushi attempt with Alex assisting me. We washed and prepared the rice, making sure to cook and prepare it carefully, before slicing all the ingredients for California Rolls: avocado, cucumber, and imitation crab meat. Then, very, very carefully, we assembled, rolled, and sliced our rolls before digging in with a great deal of satisfaction and pride.

Recently, I purchased some inexpensive sushi making tools from my grocery store; I bought a combination paddle and bamboo mat set and then a fresh pack of nori (seaweed) sheets. Last time, in lieu of a bamboo mat, I had used my placemats wrapped in plastic to roll my sushi (too industrious for words, I know), so I was very excited to have a real mat.

Tonight, I tried again. I once again made the simple California Roll, but this time using my new tools. It all worked out really well, and I had five whopping sushi rolls to show for my efforts.



The Recipe:

Sushi Rice:

2 cups short grain sushi rice

2 cups water, in addition to water for draining

2 tbsps rice vinegar

2 tbsps salt

2 tbsps sugar


Before beginning, you will need to rinse your rice. Put it into a large bowl and cover it with cool water. Swirl the bowl around and pour the water out. Repeat rinsing and swirling until the water is clear.

Put 2 cups water into a medium saucepan. Add the rice and bring to a boil, then put on lowest heat setting. Cook covered and undisturbed for 15-20 minutes, then remove from heat and let sit for 10 minutes.

Meanwhile, combine the vinegar, salt, and sugar and heat them in a small saucepan so that they combine. Pour the vinegar mixture over the rice, folding in with a paddle or large wooden spoon so that all the grains are coated. Let sit until room temperature.

To make the California Roll:

1 avocado, halved, pitted, and sliced

1 small cucumber, sliced into long thin slices

1 pack imitation crab meat sticks

1 pack nori sheets

sushi rice from above

Cover your bamboo mat with plastic wrap and place a nori sheet shiny side down. With the paddle, take a heap of rice (about 1/2 cup) and place it in the center of the sheet. Then, using the paddle, spread it out up to the edges of the sheet (like buttering toast). Then, near the edge closest to you, place a piece of cucumber, avocado, and crab meat in a row. Then, pick up the mat side closest to you and flip it over quickly to roll the sushi in a tight cylinder. keep rolling and collecting the mat in your hand until the roll is complete.

Slice your rolls with a very sharp knife, and serve with soy sauce and pickled ginger!