GrumpyWhenHungry

Drinks / Recipes — No comments
17
Nov 09

Root Liquor

Root 1

Root Liquor from Art in the Age of Mechanical Reproduction is the trendy liquor of the season. Featured in the pages of Real Simple (part of the gifts for under $50 section), this organic, 80 proof liquor has the childhood nostalgia of root beer barrels with the appropriately adult kick of alcohol. If you ever wondered why God created cream soda, the answer is to drink with root liquor, making a light drink that’s good for fall afternoons. Interested in dessert? Make yourself a Root Liquor Root Beer Float. A refreshing Tsunami with Root, Lemonade, Meyers Dark Rum and Ginger Beer is perfect for those unseasonably warm days this year (although I prefer mine with a bit more root and a bit less Meyers). Here are the recipes for all three of these excellent drinks:

Tsunami

2 oz. Myers dark rum
1 oz. ROOT
fresh lemonade
ginger beer

Combine ROOT and rum in a pint glass. Fill remainder of pint glass with fresh lemonade and top off with ginger beer.

Created by Indhira Torres of Silk City

Root and Cream Soda

4 oz. Cream Soda (Spreckers is EXCELLENT in this)
1.5 oz. ROOT

Pour ROOT into glass, then Cream Soda (adding the carbonated bev. second helps to mix)

ROOT Float

Play on root beer float we know and love from childhood.

1.5oz ROOT
1.5oz Cruzan rum cream (or other light rum cream)
1.5 cola

Combine ingredients over ice in shake. Make sure you have a tight seal and shake. Strain into glass. Served straightly chilled.

Root would be an exciting addition to any holiday gathering this year. Just make sure you don’t pour it all away on your guests You can order Root online here (Info at the bottom of the page)

cake / Recipes — No comments
17
Nov 09

Season for Spice Cake

spice cake and pumpkin ice

When my dad came home with a pint of Dr. Mike’s Pumpkin Ice Cream (YUM!) we needed a complimentary baked good that would pair well with the creamy, nutty, distinct pumpkin flavor. My first thought was gingerbread, but I wasn’t in the mood for cookies, and neither was the family. I settled on this recipe for spice cake from Bon Appetit in December of 1998. The cake is their recipe, but I altered the frosting slightly to be my own, because I wanted more of a maple glaze. What really adds the special flavor to this recipe is the crystallized ginger, with a sweet little kick when you take a bite.

For cake

Nonstick vegetable oil spray
3 cups all purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup minced crystallized ginger
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3 large eggs
1 cup mild-flavored (light) molasses
1 cup boiling water
2 1/2 teaspoons grated orange peel

For Frosting

1 lb confectioners sugar
3-4 Tbsp. milk
1 stick butter, room temperature
3 tsp. maple syrup

spice cake and pumpkin ice 2

Make cake:
Position rack in center of oven and preheat to 350°F. Spray 10-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger.

Using electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs 1 at a time. Gradually beat in molasses, then 1 cup boiling water. Mix in grated orange peel. Gradually mix in dry ingredients.

Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean, about 1 hour. Transfer pan to rack and cool 15 minutes. Run knife around pan sides. Turn cake out onto rack; peel off paper. Cool.

Make filling and frosting:
Beat the butter and maple syrup together. Add 2 Tbsp. of milk and beat until creamy. Gradually add powdered sugar, alternating with another tablespoon or two of milk (milk will change the consistency).

Frost the cake once it is cool, and if you would like to create a cool, dripping effect, you can layer frosting on top of the cake and around the top edges while it is still a bit warm, and watch the melting frosting create smooth drops of frosting around the sides of the cake.

Breakfast / cake / Recipes — 1 comment
16
Nov 09

I am not a Birthday Cake

I am not a birthday cake 2

This weekend was Nate’s birthday, and he’s not the biggest fan of cake. Nate is, however, in love with George’s Doughnuts. And while I was trying to figure out what kind of birthday cake I should make for him this year, I had an epiphany: A Monkey-Bread-style cake made out of doughnuts from George’s. This is how it happened:

I am not a birthday cake 4

Accomplice 1 (Nate’s Mom) acquired 2 dozen doughnuts from George’s (she pre-ordered them, because they usually sell out by 9am). We used all different kinds of doughnuts, so in any given slice you could have jelly, cream-filled, glazed, cake doughnuts, sprinkles, etc.Using a greased bundt pan, a little home-made glaze (powdered sugar, water, and a hint of vanilla) we chopped up the doughnuts into fours, and then started placing them into the pan, sealing each layer with a little glaze.

I am not a birthday cake 3

The final layer was topped off with a layer of glaze to seal it all in. We then baked the whole thing at 350°F for 5 minutes, just enough time to melt the glaze and have the whole thing meld together. After it came out of the oven, it sat for only a few seconds (we didn’t want it to stick to the pan) and then we inverted it onto a cake plate. After a bit of hand molding to ensure that it wouldn’t fall apart, the cake was ready for candles. We used all different kinds of doughnuts, so in any given slice you could have jelly, cream-filled, glazed, cake doughnuts, sprinkles, etc. We also added a few extra sprinkles, for a bit of birthday flair.

I am not a birthday cake 1

Score for LVKakes.

Food / Recipes / Restaurants — No comments
12
Nov 09

Cleveland’s Lola

Today's Charcuterie

Michael Symon is a master, and Cleveland is his muse. The interior of Lola restaurant reflects the industrial condition of the city and the people with warm, metallic tones and angular decor. Symon’s menu is about refined, rustic flavors, like his Braised Berkshire “Bacon” which is essentially a huge chunk of bacon with citrus, ginger, and carrot flavors. The creaminess of the fat on the cut mixes perfectly with the acid of apple and orange. When I asked the waiter to bring me the best entree on the menu, he delivered an unbelievably smooth and tangy goat cheese “mac’n'cheese” with rosemary chicken. The recipe can be found on Food Network’s site.

Braised "Bacon"

By far, the most enjoyable part of the meal was the first impression: Today’s Charcuterie. Each of the samples was perfectly cured, and the pate was particularly savory. The pickles were sour, which is how I prefer them, and the mustard was zippy. All were paired with cripsy, buttery mini-toasts: the perfect platform for building your own interesting flavor combos.

So if you find yourself in Downtown Cleveland, Lola is an absolute must:

2058 E 4th St, Cleveland, OH? – (216) 621-5652?

Around NY / Restaurants — No comments
12
Nov 09

Spain in Soho

Authentic cuisine is not difficult to come by in NYC, and Despaña, a small Spanish deli in the heart of Soho, is no different. In addition to their counter of perfectly cured meats, spreads, cheeses, oils and vinegars, the boutique offers a small seating area for eat-in tapas and bocadillos. The space has about 6 seats, and is perfect for a casual lunch with one or two friends. The bocadillos are their pride and joy, and yesterday we sampled a hot and cold from that section of their menu:

Chorizo Picante

The chorizo picante was spicy, smoky, creamy and crispy. The bread was fresh and had a perfectly baked crust that made the first bite crunchy and savory. The peppers were not overwhelming, and added just enough kick to make the flavor profile a bit more intense. It is made with their own brand of chorizo, Mahon cheese, Piparras (Basque spicy guindilla peppers), tomatoes, and a dab of alioli sauce.

Despaña

The Despaña was our cold sandwich. Comprised of Serrano ham slices, creamy goat cheese from Murcia and a light tomato-garlic spread, the combination of the ham and goat cheese gave this sandwich a slightly pickled flavoring, that was slightly sour and very satisfying.

I would go back to Despaña for the simple, yet flavorful sandwiches that leave you feeling satisfied and re-energized without the food-coma-inducing heaviness that sometimes accompanies a cheese laden lunch. I would also return for their cured meats, which are diverse in kind and flavor.

Despaña is located at 408 Broome Street, NY, NY 10013. Sandwiches run at about $8.50, tapas at about $3.25 per item. Moderately expensive for anywhere else in the city, but about average for Soho.

Around NY / Bakery — 1 comment
10
Nov 09

Baked By Melissa

RSCN5738

Those of us with the insatiable sweet tooth know the plague of guilt that comes with being a dessert lover. The sugar, butter, and flour all add up to one thing: massive calorie spike. Most of this can be negated with daily exercise, but it is not an easy life. The recent surge in cupcakeries has been particularly debilitating for dessertaholocis, who flock to the small shops for the trendy treats. However, most cupcakes (small as they are) are the caloric equivalent of a large piece of cake.

Not to worry. There’s Baked by Melissa.

DSCN5711

Right around the corner from my office in SoHo is a small window shop called Baked by Melissa. Their miniature storefront is indicative of their product: mini stuffed cupcakes. Each cupcake is only slightly larger than a quarter, which is perfect for your mid-day/mid-afternoon/pre-dinner sugar fix. They pack a rich, flavorful punch in a small package, and while BBM makes no claims to low-fat or “good for you” desserts, splitting a set of three ($3) with a good friend leaves the sweet tooth satisfied, and keeps the guilt at bay. With 9 flavors to choose from, there’s a little love for everyone.

I personally recommend the three pictured above: Peanut Butter Cup, Cookies and Cream, and Mint Chocolate Chip. They had the richest flavor, and Melissa’s chocolate cake is much better than her vanilla (the exception being the Cinnamon, which I also recommend).

candy / Chocolate — No comments
03
Nov 09

Ultimate Bacon Chocolate Showdown Round 2: Candy Making

Bacon PB Cups 1

For those of you who have been following, my indecisive mind can’t determine which of the Vosges Mo’s Bacon Bars I like more: Milk or Dark chocolate. In an attempt to make a decision, I have put the bars through a series of side-by-side tests to see how they measure up. This week’s test was in the spirit of Halloween: Candy Making.

I wanted to see how each of the bars could be used to create other chocolate confections. After flipping through countless candy recipes, I decided on something simple, classic, and delicious: peanut butter cups. Continue reading →

Around NY / Bakery / Breakfast / Food — 1 comment
01
Nov 09

Sugary, Industrial, Morning Bliss

Good Morning, (or in my case, Evening) Sugar High!

I received my first Doughnut Plant doughnut about four weeks ago when they were brought to me in a simple, industrially reminiscent box with a bow of kitchen string tied around. The box is simple and is not made to impress with it’s good looks or withstand extreme conditions. It has a singular purpose: to deliver sugary breakfast pastry.

My favorites so far have been the Trés Leches (with a sweet, creamy filling) the Carrot Cake (with a cream cheese filling, that happens to be my very picky father’s favorite) and the Pumpkin Cake. I am not normally a cake doughnut kind of person, but the crispy outer glazes and moist light cake inside make these irresistible. The yeast doughnuts have a very different character to them. First, they are very, very large. While the variety of flavors is impressive (coconut creme with coconut filling, chunky peanut butter icing with raspberry jelly, pumpkin, etc) they are overall a bit too sweet and sugary for my sensitive teeth. The taste is great, but I can only eat about a quarter of the whole doughnut. Although the glazes tend to be too heavy on the sugar, the dough itself is light and chewy.

One of the best flavors available is the crème brulée. It is a smaller doughnut with rich creamy filling and a crispy burnt sugar topping. They are best eaten right in the shop, as they are not nearly as much of an experience the next day. If you are only buying one doughnut, everyone recommends trying this one in particular.

Although I’m not sure you could go wrong with any choice at Doughnut Plant. The exceptionally helpful staff will be sure to steer you in the right direction based on mood.

Doughnut Plant Doughnuts best paired with: a bottle of the local milk they sell in-store.

Food / Restaurants / Travel — No comments
29
Oct 09

Foreign Burger: McRoyale in Morocco

Tangier is a tricky little city to navigate in only 6 hours. And it just so happened that by the time my boyfriend and I were done sight-seeing and our arms were sufficiently worn out from dragging our bags behind us for four hours, all of the restaurants and cafés were closed down for the afternoon. This is typical for the Moroccan food industry. So we walked along the coastline, saw the straights, and continued our quest for nourishment. Just as our vision was starting to blur from the hunger pangs (ok, so maybe I’m exaggerating just a tad), we came across the most magnificent sight our gastrointestinal tracts could have asked for: The Golden Arches.

And we were not the only ones who, at 5pm in the afternoon, were starving. The entire restaurant was packed with people–mostly middle-to-upper class families seeking a sustenance break on a short summer vacation. The weather was perfection, and so we opted to eat outside on the patio. As I had previously sampled the McArabia the previous summer during a trip to Cairo, Egypt, I decided on the McRoyale. From the image on the brightly back-lit menu, the sandwich looked fairly similar to a run-0f-the-mill Quarter Pounder with Cheese.

Present the Burger

The main differences appeared to be the addition of lettuce, and an interesting mustard-based sauce that I believe is a mixture of ketchup, mustard, and a slight bit of mayo. It was hot, and delicious. Although it was not an authentic home-cooked meal of fish or kofta tagine, it was the kind of meal that hit the spot and left you feeling warm and happy all over after. This was, of course, accompanied by fat-kid feelings. Anyone who’s ever eaten at McDonalds knows exactly what I mean. The next time you come across a McDonalds in a foreign country, don’t be afraid to take advantage of the interesting and diverse menu. Your fat-kid inside will thank you, because feeding him is important. And, if it’s anything like the McRoyale, it will be delicious for both of you.

Eat the Burger

Chocolate / Food — No comments
29
Oct 09

Sweet Dreams: A perfect end to National Chocolate Day

A chocolate-infused paradise

How an ultimate chocolate lover ended National Chocolate Day (yesterday!).

Featured Bars:

Vosges Haut Chocolate Peanut Butter BonBon Bar and Mo’s Dark Bacon Bar

Michel Cluizel

Fine and Raw (raspberry and vanilla)

Theo Ghana Dark Chocolate Bar (84%)

Mast Brothers Chocolate

Vosges Naga Bombalinas

Dolfin Tasting Squares

Amedei Chuao Bar

GrumpyWhenHungrySo eat, and be happy.