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T r e at s
A Recipe Sampler
BROUGHT TO YOU BY
Clem_9781607740032_3p_all_r1.indd 106
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BlEEdIng mARy
Freezing Bloody Mary mix into ice cubes is a cool idea I picked up when I worked at Modern Spirits Vodka.
As the ice cubes melt, their red color bleeds into the vodka, creating a dazzling drink that changes with
every passing moment. Just know that the first few sips are going to be heavy on the booze since the cold,
carmine cubes are just starting to thaw, so be sure to use top-shelf vodka. makes 4 servings
2 teaspoons Sriracha
Celery salt
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Wash the apples and pat them dry. remove any stems and
insert a popsicle stick where the stem was, about 1 inch into
the center. line a baking sheet with aluminum foil and lightly
spray it with vegetable oil. Have the toppings ready in
separate bowls.
Combine the caramels and rum in a small, heavy saucepan.
melt over moderate heat, stirring constantly with a wooden
spoon until smooth and combined well. immediately, working
with one apple at a time, and tilting the saucepan and apple,
dip each apple, turning it to coat three-fourths of it and
leaving the stem end exposed. let excess caramel drip back
into the pantake time to do this or your toppings will not
adhere and you wont have enough caramel mixture for
remaining apples. immediately dip the apple in the desired
topping on bottom and halfway up sides. Transfer apples as
dipped to prepared sheet pan. let apples stand at cool room
temperature or chill until caramel is set and firm. serve on a
platter.
i ngo!t 21
wa ryn
oure n
Dip the rim of a cosmo glass into the lime juice and
then dip again into the cherry-flavored colored sugar.
pour the vodka, triple sec, cranberry juice, and lime
juice into a cocktail shaker with ice. shake well. strain
into the glass and attach the wax fang to the rim.
l if
not coo
1. Whisk together flour, cocoa, salt, and baking powder. Beat butter and
sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in egg, yolk, chocolate, and vanilla. Reduce speed to low. Add
flour mixture, and beat until just combined. Shape into a disk, wrap in
plastic, and refrigerate 1 hour.
2. On a lightly floured surface, roll out dough to D inch thick. Cut out
36 rounds with a 2-inch cutter, and space 1 inch apart on parchmentlined baking sheets. Using an aspic cutter set, cut a triangle, point side
up, in the center of half the cookies, and then use the half-moon cutter to
make one wing on each side of the triangle. Refrigerate 30 minutes.
Preheat oven to 375F. Bake until set, 7 to 9 minutes. Let cool. Top
each uncut cookie with 1 teaspoon dulce de leche and a cutout cookie.
Cookies can be stored in an airtight container between layers of parchment at room temperature up to 3 days.
3.
rich
a nd
dense
. 297
U
M
CRUST
FILLING
/3 cup sugar
the ice.
2 tablespoons cornstarch
Pinch of salt
2 cups milk
1 ounce unsweetened
chocolate
2 eggs
1 teaspoon vanilla
TOPPINGS
5 gummy worms
/2 cup chocolate cookie
crumbs
Kitchen
Shortcuts
84
85
2 32
Green-faced,straggly-hairedwitchesmaylookmean,buttheyareactually
sweetchocolatecupcakesdressedupforHalloween.Invertedchocolate
ice-creamconesmakeperfectlypointedhats.Bakeacovensworthandset
themoutondisplaytogreetandtreatHalloweenpartyguests.makes 24
24 One-Bowl
Chocolate
Cupcakes
(page152)or
DevilsFood
Cupcakes
(page34)
1. Tint
buttercream green with gel-paste food color. Spoon a generous mound of buttercream onto each cupcake; using an offset spatula,
smooth into a dome shape. (Or use an ice-cream scoop to place a mound
of buttercream atop each cupcake.)
Place an inverted sugar cone on top of each cupcake, tilting cones
slightly backward. Press two candy-coated chocolates and one piece of
candy corn into buttercream to make the eyes and nose.
2.
3. With a paring knife or kitchen shears, snip licorice laces into pieces
SwissMeringue
Buttercream
(page304)
longer ones (about 2A inches) for hair, and shorter (about A inch) for
eyebrows and bangs. Insert longer licorice pieces into frosting, just below
the sugar cones, to make hair, and press two short licorice pieces over
eyes, slanting them slightly to make eyebrows. Decorated cupcakes can
be stored up to 1 day at room temperature.
Greengel-paste
foodcolor
24 chocolatesugar
cones
24candycornpieces
48brownminicandycoatedchocolates,suchasmini
M&Ms
1 smallbag(about
5ounces)black
licoricelaces
. 2 33
ne-BowlChocolateCupcakes
O
withGumdrops
152
S wi SS M e r i n g u e B u t ter c r e aM
If there is one frosting recipe a home baker should always have on hand,
this is it. This all-purpose buttercream has an ultra-silky, stable texture
that spreads beautifully over cakes and cupcakes, and can be piped into
perfect peaks and patterns. Swiss meringue buttercream is also less
sweet than other types of frosting, with a wonderful buttery taste. It can
be varied with different extracts, juices, zests, and other flavoring agents,
and tinted any shade. Dont worry if the mixture appears to separate, or
curdle, after youve added the butter; simply continue beating on
medium-high speed, and it will become smooth again. makes about 5 cups
5 large egg whites
1. Combine egg whites, sugar, and salt in the heatproof bowl of a stand-
ing mixer set over a pan of simmering water. Whisk constantly by hand
until mixture is warm to the touch and sugar has dissolved (the mixture
should feel completely smooth when rubbed between your fingertips).
Pinch of salt
2. Attach the bowl to the mixer fitted with the whisk attachment. Starting
a time, mixing well after each addition. Once all butter has been added,
whisk in vanilla. Switch to the paddle attachment, and continue beating
on low speed until all air bubbles are eliminated, about 2 minutes. Scrape
down sides of bowl with a flexible spatula, and continue beating until the
frosting is completely smooth. Keep buttercream at room temperature
if using the same day, or transfer to an airtight container and refrigerate
up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth
again, about 5 minutes.
4. (Optional) To tint buttercream (or royal icing), reserve some for ton-
ing down the color, if necessary. Add gel-paste food color, a drop at a
time (or use the toothpick or skewer to add food color a dab at a time)
to the remaining buttercream. You can use a single shade of food color
or experiment by mixing two or more. Blend after each addition with
the mixer (use the paddle attachment) or a flexible spatula, until desired
shade is achieved. Avoid adding too much food color too soon, as the hue
will intensify with continued stirring; if necessary, you can tone down
the shade by mixing in some reserved untinted buttercream.
304
. the basics
VAMPIRE CUPCAKES
MAKES ABOUT 16 CUPCAKES
To prepare the cupcakes: Preheat the oven to 350F.
Line 16 cupcake cups with paper or foil liners.
CUPCAKES
/2 cup butter
1 cup sugar
1 teaspoon vanilla
2 eggs
1 teaspoon baking powder
/4 teaspoon salt
FILLING
2 ounces cream cheese
Kitchen
Shortcuts
Use yellow or white cake
mix and omit the cupcake ingredients and
preparation.
FROSTING
/2 cup butter
Licorice
Chocolate chips
87
H a l l o w e e n T r e at s
from
Bleeding Mary
and
Vampire Cupcakes