Punch Romaine Spritz Cocktail Recipe
The Punch Romaine was paired with one of the final courses for first class passengers aboard the Titanic. Originally served as a granita – we serve it on crushed ice for ease. Rum, citrus and sparkling wine partner up for a light and refreshing Spritz.
SPRITZ BOOK:
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INGREDIENTS:
- White Rum
- Fresh Orange Juice
- Fresh Lemon Juice
- Simple Syrup (1:1)
- Sparkling Wine
- Egg White
BARWARE USED:
Boston Shaker
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US:
Multi Level Jigger
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Music by Chillhop:
L'indécis - Wine And Roses:
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The Fastest and Easiest Way to Remove Skin From Hazelnuts- Kitchen Conundrums with Thomas Joseph
Some recipes call for skinning hazelnuts to avoid adding a bitter taste to baked items or when adding to a favorite recipe. Thomas Joseph shares two easy methods to remove those bitter skins.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chocolate Hazelnut Dipped Sandwich Cookies Recipe
Chocolate dipped hazelnut cookies are awesome for tea time! They are so easy to prepare and delicious. With this simple step by step video you will easily prepare perfect chocolate dipped cookies! Please let us know what you think, down below in the comments!
Directions: Transfer eggs and sugar into a large bowl and whisk together Add melted unsalted butter Add vanilla powder (or extract) Finally, add the flour - starch mixture and baking powder, knead the mixture together with your hands Choose a star shape decorating tip and squeeze the dough on baking paper On 160C (320 F) Pre-heated oven, bake for 25 minutes Make a sandwich of two cookies with melted chocolate Dip each sandwich into melted chocolate and garnish with ground nuts or coconut
Ingredients for the Sandwich Cookies
2 cups whole purpose flour
2 eggs
1 cup corn starch
2 cups sugar
½ cup vegetable oil
½ stick unsalted butter
1 tbs vanilla powder/extract
1 tbs baking powder
80gram/3 oz chocolate
Ground hazelnut to garnish
Shredded coconut
My Favourite Butter Cookie Recipe
My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!
FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.
Ingredients:
this recipe yields about 20-22 cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.
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FRANGELICO SPRITZ - The SPRITZ you probably haven't heard of and you SHOULD TRY this SUMMER ????
FRANGELICO SPRITZ
This is relatively unknown Spritz, which is quite low ABV, but still full of flavor. The hazelnut notes remain very prominent, making this Spritz very refreshing and unique.
Hope you gonna enjoy it!
INGREDIENTS:
45 ml (1,5 oz) Frangelico
45 ml (1,5 oz) Sparkling wine
90 ml (3 oz) Sparkling water
PREPARATION:
Fill a glass with ice and pour the Frangelico, soda water and the sparkling wine. Gently stir and enjoy.
Cheers!
00:00 - 00:13 - Intro
00:14 - 02:16 - Recipe
02:17 - 03:15 - Tasting Notes
03:16 - 03:44 - Outro
#SpritzSuppers: How to make an Aperol Spritz
Aperol Spritz paired with aperitivo dishes is the ideal combination for entertaining friends at home.
We’ve teamed up with Venetian restaurant Polpo to launch the #SpritzSuppers recipe series, five deliciously simply small-plates that can be created at home. But first… Let’s learn how to make the perfect spritz!
Creating the perfect Aperol Spritz is as easy as 3-2-1…
WHAT YOU NEED:
• A bottle of chilled Prosecco
• A bottle of Aperol
• Soda, served from a syphon or chilled bottle
• Tall balloon or wine glasses
• Ice cubes
• Slices of orange
HOW TO MAKE THE PERFECT SERVE:
1. Fill the glasses generously with cubed ice
2. First pour 3 Parts of Prosecco (75ml) over the ice
3. Then, pour 2Parts Aperol (50ml) into each glass in a circular movement
4. Finish with a dash of Soda (25ml)
5. Garnish with a slice of orange.
MORE ABOUT APEROL
The name says it all, Aperol is the perfect aperitif. Bright orange in colour, Aperol combines infusions of selected ingredients, including bitter and sweet oranges, rhubarb and many other herbs and roots in perfect proportions. It has a unique taste, thanks to the secret recipe, which has never been changed.
A simple serve that can be enjoyed on its own, or complemented with small plates such as stuffed olives, sun-blushed tomatoes, focaccia bread and parma ham.
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