The Boozy Baker: 75 Recipes for Spirited Sweets
Format: PDF / Kindle (mobi) / ePub
Whether you are a pastry perfectionist or a one-bowl beginner, a bonafide mixologist or just looking for a way to polish off a few dusty bottles, this cookbook is sure to become a favorite, its pages splattered with chocolate, sprinkled with sugar, and garnished with a twist.
and garnish with the lime wedge. MAKES 1 DRINK Coconut-Sweet Potato Pie MAKES 8 SERVINGS LOTS OF PEOPLE TAKE ADVANTAGE OF THE WINTER HOLIDAYS and head to the Caribbean for vacation, eschewing itchy wool sweaters, irritating TV specials, and crazy relatives. If you can’t escape this year, at least you can bake this pie. The coconut milk provides a taste of the tropics, and the rum will soothe your frazzled nerves. FOR THE CRUST: 1½ cups all-purpose flour 1 tablespoon
tablespoons plus 2 teaspoons coffee liqueur, such as Kahlùa 1 tablespoon unsweetened cocoa powder Preheat the oven to 350°F. Line two baking sheets with parchment paper. TO MAKE THE COOKIES, sift together the cake flour, all-purpose flour, instant espresso powder, baking powder, and salt in a medium bowl. In a large bowl, beat the butter and the sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat until incorporated. Combine the
together into a cooling, not-too-sweet mousse. Gourmet published a similar recipe in the early 1990s using Midori, a sweet, bright green melon liqueur. ½ cup Muscat Sec wine 3 envelopes (about 3 tablespoons) unflavore gelatin 1 (6- to 7-pound) cantaloupe or honeydew melon, sliced, seeded, and cut into chunks ½ cup sugar, divided ¼ cup lemon juice, divided ⅔ cup plain yogurt Pour the Muscat Sec into a small saucepan and sprinkle the gelatin on top. Let it soften for 1 to 2 minutes, and
the custard mixture through a fine-mesh sieve into a large bowl. Add the strawberry mixture, cover and chill in the refrigerator at least 4 hours or overnight, and then freeze in an ice cream maker according to the manufacturer’s instructions. TO MAKE THE MILKSHAKES, scoop half of the ice cream into a blender. Add the milk and the tequila, and blend until smooth. Add the rest of the ice cream and blend until smooth. Divide the mixture between four or five large glasses, garnish each with a
Tropical Hurricane until after you’ve finished making the dessert! 4 tablespoons (½ stick) unsalted butter 1 cup lightly packed dark brown sugar ¼ teaspoon ground cinnamon ¼ cup coconut rum 3 slightly under-ripe bananas, peeled, cut in half lengthwise and then crosswise 1 ripe mango, peeled, cored, and cut into ½-inch wedges ⅓ cup dark rum Vanilla ice cream, for serving In a large heavy-bottomed skillet, melt the butter with the brown sugar and cinnamon over medium-low heat. Cook until