Ingredients
- 4 parts honey
- 1 part hot water
Preparation
Heat honey and water gently in a saucepan over medium-low heat until the mixture reaches a simmer. Remove from heat and cool.
Heat honey and water gently in a saucepan over medium-low heat until the mixture reaches a simmer. Remove from heat and cool.
Shake over ice gently for 30 seconds to make a thick, creamy cocktail. Strain and garnish with lavender.
Adapted from H. Ehrmann, A Guide to Honey Cocktails
Add amaro, juice, syrup, and bitters into a champagne flute. Top with prosecco. Garnish with twist.
Apis Restaurant and Apiary’s Jose Luis Sapien
Get a nice big dutch oven and add enough oil or shortening to be two inches deep. Install your fry/candy thermometer to the side of the pot and crank the heat to medium high. Your thermal destination is 320 degrees F.
Turn on your broiler and position rack in top position. This is a perfect time to use your toaster oven if you have one.
Meanwhile, weigh out the meat portions for however many burgers you want to make. Roll into balls and set aside. Do not refrigerate.
Grate the cheese. If you want 4 burgers, obviously you need 5 ounces total. Six would be 7 1/2, eight would be 10 ounces. Toss this cheese with the spices until all the powder has stuck to the cheese.
Place a thin layer of mayo on the bottom of the buns. Place half the cheese mixture on top of this. Spread mustard on bun tops and place the rest of the cheese on this. You should have half the cheese on the bottoms (on mayo) and half on the tops (on mustard). Place these under the broiler so that the cheese will melt as you cook the burgers.
When the oil hits 320 degrees F, place one of the meat balls on an upside-down sheet pan. Dip a wide metal grill spatula in the hot fat then use it to smash and spread the meat ball out into a 5 to 6-inch-wide disk. It will be irregular around the circumference and that’s good as all those irregularities will become crunchy goodness. The meat will also shrink by a couple of inches. Gently scrape the patty/wafer off the pan with the spatula and gently drop into the fat. Cook one minute, no more, no less. You can cook up to three patties at a time, but watch the oil temp and don’t let it drop to under 300 degrees F.
Remove meat to a paper towel to drain briefly then place it on the bun bottom right away. Place the pickles on top, then the bun top. The goal: bread/mayo/cheese/meat/cheese/pickles/mustard/bread.
Consume or wrap in foil and hold for up to half an hour.
Alton Brown
[CP: To test the next time I make this: juice of 1/4 to 1/2 of a lemon?]
Place the potato cubes in water to keep them from discoloring. In a soup pot, simmer the chopped onions in the butter over medium heat until soft .Add peeled and diced potatoes and then enough water to just cover the potatoes. Turn up the heat to high, cover, bring to a boil and cook the potatoes until they are just soft, adjusting the heat down as necessary.
Add the cubed salmon to the pot and cook until it is mostly opaque (this will take about 5 minutes, if that). Do not stir the soup so as not to break up the salmon. If you want to keep the Salmon cubes looking like cubes, once the salmon is cooked, remove from the soup and set aside. Add the fish stock, milk, bay leaves, and spices. Cook for 5-10 minutes.
Take off the heat and stir in the fresh dill. If you removed the salmon cubes, transfer the cooked salmon into individual bowls and ladle the soup over them. Serve with rye bread and butter.
Alternative Finland
Heat the milk, butter, and vanilla bean (split) to 115F (just warm), and leave to steep. In a bowl, mix the flour and sugar. Add the egg yolks and whole egg. Mix all with the liquid mixture. Chill for 24 hours.
Just before cooking, add the rum and remove the vanilla pod. Pour into canelé moulds. Cook at 280F for 15 minutes, then raise the temperature to 355F and cook for 55 minutes more.
This prepares about 60 mini canelés.
That shop where we got the canelé moulds, Bordeaux
Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat. Add the ground pork and chicken liver and cook, stirring occasionally, until browned, about 10 minutes. Add the onion, bell pepper, celery and garlic, and continue to saute for 5 minutes.
Bring 2 cups water and a pinch of salt to a boil in a small saucepan. Add rice, cover, and bring back to a boil. Reduce to a simmer and cook for 20 minutes.
In a small saucepan, combine the cranberries, bourbon and sugar in pan. Bring to a boil and cook, uncovered, over medium heat until the berries are soft and the sugar is dissolved, about 20 minutes. Remove from the heat and let cool bit, then pour into a blender and puree until smooth.
Heat a cast-iron skillet over medium-high heat. Sprinkle the quail with salt, pepper, cayenne, chili powder and smoked paprika. Swirl some canola oil in the skillet and then add the quail. Cook on one side for about 5 minutes; flip and cook for another 5 minutes-the quail won’t be fully cooked yet, but that’s okay. Set aside.
Mix the cooked rice into the ground pork mixture and season with salt, pepper and cayenne-now you have boudin.
Preheat the oven to 350 degrees F.
Stuff each quail with boudin and place back in the cast-iron skillet. Roast until cooked through, 10 to 15 minutes.
Jay Ducote, Next Food Network Star
Preheat oven to 350 degrees and place the butter in the bottom of a 9x13 pan. Place the pan in the oven for about 5 minutes or until the butter is melted. While the butter is melting combine the flour, oats, sugar, baking powder, salt, and cinnamon in a bowl. Once the dry ingredients are combined add in the buttermilk and vanilla and stir until combined. Dollop the batter all over butter in the bottom of the pan, do not mix together. Then nestle your fruit into the oatmeal trying to be as even as possible. Its a lot of fruit so it will get a little crowded but just look for an empty spot. Bake for 45 - 50 minutes or until the center of the dish is firm.
Salt and Chocolate
For the dough:
For the filling:
For fried buns:
In a large mixing bowl or mixer with a dough hook attachment, completely dissolve yeast and sugar in the lukewarm water. Add the flour and knead for about 15 minutes. The dough should be pretty soft and not too firm. If it seems dry, add a little more water. Cover the mixing bowl with a damp kitchen towel and let it proof one hour.
Combine the first six filling ingredients and mix for a few minutes, until the meat mixture resembles a fine paste, then set aside. Heat a couple tablespoons of oil in a pan over medium heat and cook the grated carrots for a few minutes until they turn color (they shouldn’t be mushy. Cook just until they’re not raw anymore). Let cool completely. Combine the pork mixture, the cooked carrots, and the rest of the filling ingredients. Mix for a couple minutes, until the entire mixture resembles a paste.
After the dough has finished proofing, turn it out on a clean surface dusted with flour. Knead for 2 minutes to get rid of any air pockets. Roll the dough into a long tube and rip off chunks of dough to make individual dough balls. They should be about the size of a golf ball for larger buns, and about half that size for smaller buns.
Take each dough ball, and with a rolling pin, roll from the edge towards the center, without actually rolling the center of the dough too much. The goal is to flatten the dough into a round circle with a thinner edge and thicker center. The difference in thickness should be about 1:2.
Add some filling to the center of each disk (about 1 ½ tablespoons for the larger buns and 2 teaspoons for the smaller ones).
You can start with a smaller amount of filling until you get the hang of the folding. The buns are folded with one hand holding the skin and filling, and the other hand pleating the edges of the dough disk like an accordion. As you fold, the goal is to make it all the way around the circle, until you’ve sealed it at the top. You’ll be making about 10-15 folds. That’s it! Once the top is closed, a bun is born. Lay the buns on a floured surface while you finish assembling them.
Once assembled, let the buns proof under a clean kitchen towel for another 15 minutes before cooking or freezing.
To freeze, lay the buns on a baking sheet lined with parchment paper and put the baking sheet in the freezer. Once the buns are frozen, transfer them to a Ziploc bag, press out as much air as you can from the bag, and freeze for up to two months. To cook, just follow the directions below as if you were cooking them fresh. The cooking times will just be a little longer!
To make steamed pork buns:
Boiling water should not directly touch the buns during steaming. Avoid sticking by brushing oil onto the surface the bun sits on or by laying down some kind of natural nonstick surface. In our case, we used corn husks, cut into little squares. Thin napa cabbage leaves will work too. If using a bamboo steamer, brush the sides of the steamer with oil, as the buns expand and might stick to the sides. The surface that the buns sit on should not be solid, like a plate for example. This will trap moisture and make the buns soggy. There should be some cross-ventilation. Make sure the lid is tight so you don’t lose any steam.
Start with cold water, and put your pork buns on the steamer. Turn on the heat to medium. Set the timer for 12-15 minutes for smaller buns and 15-20 minutes for the larger ones. To see if the buns are cooked, press the buns lightly with your finger. If the dough immediately bounces back, they’re done. Keep a close eye on them. Over-steaming will cause the buns to collapse, so cooking time is important.
Once they’re done, turn off the heat, keep the lid on, and let the buns “rest” for about 2 minutes before taking them out. Then eat!
To make pan-fried pork buns:
Pre-heat a flat-bottomed cast-iron or other seasoned pan over medium heat. Add the oil and swirl it around the pan to coat it evenly. Add the buns to the pan. Let them cook for a few minutes until the bottoms turn golden brown.
Once golden, add the water to the pan and immediately cover with a lid. Turn the heat down to medium low and let the buns steam for 7-10 minutes until all the water is evaporated.
Uncover the lid, and toss the buns around with scallion and sesame seeds. Done!
The Woks of Life
For the filling:
For the dough:
Mix around 2 cups of all-purpose flour with pinch of salt in a large bowl. Swirl the hot water in firstly and then the cold water. Mix with chop stickers during the process until you get floccule texture. Wait for cool.
Grasp all the floccules with hands and then roll into a smoothie dough. Cover with plastic wrap and set aside for 15 minutes.
In a large bowl, add water by three batches. After adding the water each time, stir the beef quickly in one direction until all the water is absorbed by the meat. Then mix with salt, soy sauce, sesame oil and herbs firstly and then followed by scallion and grated ginger. Set aside.
Divide the dough into 8 small ones.Brush some oil on surface and roll each one into a round wrapper; place around 1 tablespoon of filling in the center of the wrapper. Press the filling a little bit and seal the wrapper completely.
Press the sealed bun prepared in previous step; turn over. Brush some oil on both sides and saute with slow fire until golden-brown.
China Sichuan Food