What do you get when you have a cake with a creamy and delicate interior protected by a crispy caramelized exterior? You have a rösti. A potato pancake like no other. Its’ soft creamy interior holds together with just the right amount of the potato’s natural starches, creating a pancake that is tender, creamy and crunchy. Rösti originated in Switzerland and was a breakfast staple for farmers. Now, people from all over the world enjoy these potato cakes.
I have enjoyed rosti in restaurants and wanted to see if I could recreate them for myself. After researching many recipes, I decided to use a recipe from The Food Lab by J. Kenji Lopez-Alt. His science based technique is typically spot on, inventive, and not too difficult to follow. After making his recipe a few times I picked up a few skills and some new information.
Like life in general, the key to making a successful rösti is all about balance. They are like fritters or latkes, but are thicker and creamier. The type of potato and the technique used to prepare them, work together and create the perfect amount of starch necessary to hold the whole pancake together. Too little starch and the rösti falls apart when you cook it. Too much starch and you have a sticky pancake. Have you ever played with potato starch mixed with water? Its gooey stuff and not something you want in your pancakes.
Kenji believes Russet potatoes are the best ones to use. They are high in starch and will create pancakes with fluffy interiors and crunchy outsides, like the perfect French fries. I agree with him if you follow his technique. For experimentation, I tried a different parcooking method using Russet potatoes and the results were not so great.
Rösti has essentially one ingredient and the key to keeping them intact is the initial preparation. Good sharp tools, like a mandoline or a very sharp knife will cause less potato starch from releasing. A box grater is not as sharp but does a good job cutting the potatoes into the right size.
Parcooking helps prevent the potatoes from oxidizing and give the rösti the right texture. He likes to parcook the potatoes in a microwave which is easy enough, and eliminates a step common in other recipes. I often read potatoes are grated raw, then squeezed to rid them of excess water before assembling. Parcooking potatoes gives the potato cake great texture and fully cooked potatoes throughout the pancake.
Unfortunately, my potatoes oxidized even though I sliced them with a mandoline and parcooked them in a microwave. I am not sure why, but one theory I have is my potatoes where doing what potatoes do, oxidize when exposed to air. Maybe I did not work fast enough, or my knock off Japanese mandoline needs sharpening. After several trials, I am still working this out.
To experiment, I parcooked the potatoes whole in a microwave, let them cool, then grated them using a box grater. This produced rosti with a light and creamy color, but looked and tasted like mashed potato cakes, not a rosti. Maybe a medium starch potato like, Yukon gold is better suited with this technique. Oh, so many variables to figure out, and so little time.
If you have a non-stick pan, it will be a lot easier to make. I do not own one and used a cast iron skillet. They are good pans to use just harder to maneuver the rösti out of the skillet. The sides of my pan are more vertical than they are slopped. My rösti had to slither up and over a cast iron mountainside before it could ease on to a plate. It required some extra encouragement with my spatula to get the rosti to “slide” out of the pan.
As I cooked rösti, I was reminded of making a traditional Spanish tortilla. The amount of oil and the heat of the pan had to be just right so the tortilla would cook properly and slide in and out of two different skillets multiple times. Rösti has less ingredients than a Spanish tortilla, which makes the delicate balance all that more important. It is not hard to make rösti, just more particular.
Traditionally, rösti is considered a side dish, but I love to serve rösti as a meal topped with an egg and salsa. They are also delicious served with any vegetables like spinach. I used Kenji’s suggestion and mixed in a layer of mushrooms and onions because they are one of my favorite foods. I really like this idea and will make it a staple feature whenever I make them.
Serve rösti as an appetizer with garlic or saffron aioli. It is a delicious small plate option for any cocktail party. Add smoked or cured fish, pickles, eggs, vegetables, aioli, and your guests have a satisfying and unexpected meal.
I would love to hear from you about your experience making rösti. Let me know in the comments section below the recipe how you like to prepare rösti. Enjoy!
Rösti can be served for any meal at any time of the day. It is a great brunch food when served with eggs or sausage, or a delicious appetizer with saffron aioli. My favorite way to eat it is with a poached egg and tomatillo salsa or saffron aioli.
You can serve this plain without the mushrooms and onions if you wish.
The rösti recipe is from The Food Lab by J. Kenji Lopez-Alt
Best eaten hot off the skillet.
3 medium russet potatoes, l lb- 1.5 lbs /680 g rinsed peeled and cut with a box grater or mandolin
5 Tb/ 62 g olive oil, divided
1 medium onion
4 oz / 125 g mushrooms, thinly sliced
2 garlic cloves, minced
1 tsp fresh thyme, or 1/2 tsp dried thyme
Kosher salt and ground black pepper
Place the prepared potatoes in a microwave dish and cook on high for around 5 minutes. You do not want the potatoes overcooked and mushy, they should still have a slight bite in the center.
While the potatoes are cooking, heat 1 Tb olive oil in a heavy 10-inch skillet and add the onion and mushrooms. Cook the mushrooms and onions until soft and translucent and just beginning to brown, around 6 - 8 minutes. Add the minced garlic, thyme and a pinch of salt and pepper, stir to mix and cook until you begin to smell the garlic's perfume. Remove the mushrooms and onion from the pan and set aside.
Wipe the skillet clean and return it to the burner. Turn the heat to medium and add 2 Tbs to the skillet. Heat the oil until shimmering. Make sure there is an even coating of oil across the whole pan, then spoon half of the potatoes into the skillet. Press down on the potatoes with a rubber spatula and form the potatoes into a pancake. Season lightly with salt and pepper, then spread the mushrooms and onions over the potatoes. Add the remaining potatoes to cover the mushrooms and onions, then press down on the potatoes to cover the top of the pancake.
Cook the rösti on one side for around 7 minutes. Do not disturb the pancake for at least 4 minutes into the cooking time. After 7- 8 minutes, run a thin spatula around the edges and underneath the potatoes to loosen it from the bottom.
Slide the potatoes onto a plate large enough to hold the rösti. Place another plate, upside down, on top of the plate holding the rosti, so the rims are kissing each other. Flip the plates over, so the bottom plate is now the top and lift off the plate. You should see a beautiful golden brown crusty rösti.
Wipe off any stuck bits from the bottom of the pan and add 2 Tbs olive oil.
When the oil is shimmering, slide the rösti back into the skillet and sprinkle with salt and ground pepper. Cook for 7 more minutes.
When finished, loosen the rosti from the pan and slide it onto a serving plate.
Every Spring tender asparagus spears emerge out of the dirt, like miniature trees from an underground world. It is so cool how the spears seem to pop up out of nothing and creep upward toward the sun. It is a wonder to me how these funny looking green stalks grow.
Up until a few years ago, I had no clue about their growth habit until I saw them sprouting in my sister’s garden. Also, the spears don’t just die away after weeks of cutting them back. Eventually, the remaining tips of the spears will loosen and sprout forth 4 to 6 foot feathery fronds for the remaining summer. Fortunately, come the following Spring, this miracle occurs again and asparagus spears emerge for another season.
If an opportunity comes your way, eating freshly picked asparagus is a special treat. Even if you do not like asparagus, you might be pleasantly surprised once you have tasted the newly picked spears. It is a wonder how different freshly grown asparagus tastes compared to the store-bought kind. There is a slightly bitter, slightly sweet, distinctive greenish earthy flavor. Honestly, any vegetable straight from a garden tastes better because it is fresher and given more TLC. I am always grateful for the garden gifts from my sister and friends.
Like a lot of vegetables, asparagus is very easy to prepare and does not require a detailed recipe to enjoy. The most important consideration is to not over cook them. The total amount of cooking time will depend on how thick the spears are, and your method of cooking. Some of my favorite ways to cook asparagus are: simmering, braising, roasting, and grilling. All methods produce good results. Ultimately, no matter which way you want to prepare them, just cook them until they are tender and have a slight crispness when you bite into one.
How to Prep Asparagus
If you have never made asparagus here are some tips. There is some debate about how to prep asparagus. Should you peel them? Do the ends need trimming? Do you need a fancy asparagus steamer to make them? First, no fancy steamer pot required. I am not a big gadget person and work very hard to buy kitchen items that have more than one purpose. Steaming is a great way to cook asparagus and can effectively be done without an asparagus steamer in a microwave oven.
Trimming off the woody ends is a good idea, especially for the thicker stalks. Thin stalks don’t always need to be trimmed, but the thick ones do. I usually hold the bottom of a spear with one hand and place the other hand near the center of the stalk, then bend the two points downwards. The theory is asparagus will break at the place where the woody tip ends. This sounds good in theory, but it does not work perfectly all the time. Unfortunately, sometimes bending the stalk breaks off tender and edible sections.
Another trimming method is, to line the asparagus up end to end and cut off the ends about 1 1/2 inches to 2 inches from the bottom. You can see a change in color in the spear as they it gets less woody. The woody part will be whiter in color. Additionally, you can feel with your fingertips where the woody part ends. The woody part will be harder and denser.
To peel or not to peel, that is the question. My answer is sometimes I peel the spears, sometimes I don’t. There is no particular reason for my decision and most of the time I leave the spears alone. Honestly, it depends on how much time I have or how fancy I want to be. If you have older and fatter asparagus, the skin is tougher and not as pleasant to eat. Whereas the thinner stalks have tender skin and easier to eat.
To peel the skin, hold the asparagus near the tip in your non-active hand with the cut end pointing away from you. Hold the vegetable peeler in the other hand and begin in a downward motion, peeling off the skin. Start about a third of the way down from the tip and move to the bottom. You don’t want to peel off a lot of the spear, only the thin layer of skin.
When I am in a hurry or preoccupied with another part of the meal, I like to simmer asparagus for around 4 minutes in salted boiling water. Once drained, I give them a light coating of olive oil, a sprinkle of flaky sea salt and add minced herbs and/or lemon zest. It is as easy as that. You can add lemon juice or any acid, but it will change the color from bright green to khaki green.
There are times when I want to give my vegetables some extra pizzazz as a part of a composed meal. Asparagus with orange mayonnaise dressing adds pizzazz and offers an unexpected flavor with your asparagus and dinner. It is perfect for asparagus served at room temperature or cold. This recipe is easily adaptable, just add the amount of orange juice to give your mayonnaise the consistently and orange flavor that you want. Additionally, it is easy to prepare a head of time and If you own an immersion blender, even easier to make.
Homemade mayonnaise is a new discovery of mine. I love how light the flavor is. Some recipes call for extra virgin olive oil, but I find that it has too strong of a flavor so I use olive oil instead. If you do not have a blender, food processor or immersion blender, you can still make mayonnaise the old-fashioned way. Use a sturdy bowl, a good wire whisk, and a lot of continuous whisking by hand power. I think it is worth it.
This recipe is a combo of two. I used J. Kenji Lopez-Alt’s technique for quick homemade mayonnaise using an immersion blender. His technique has produced the most consistent results for me. I have made mayonnaise with my food processor, but the success depends on how slowly the oil drips into the eggs while the machine is running.
The orange mayonnaise comes from Deborah Madison’s cookbook, Vegetarian Cooking for Everyone. I was intrigued with her suggestion to use this with asparagus and wanted to try it out. I love her work and she is a great resource for vegetarian cooking.
As usual, Deborah Madison is right on. The orange mayonnaise brings a delicate and unexpected fruity orange flavor with the asparagus. She also recommends using the orange mayonnaise with broccoli, fennel, and cauliflower.
A delightful recipe of tender Spring Asparagus with Orange Mayonnaise Dressing. The delicate flavors of the dressing add subtly and sophistication to a vegetable platter or side dish with salmon, chicken or grilled meats.
The mayonnaise recipe is adapted from The Food Lab by J. Kenji Lopez-Alt, Foolproof Homemade Mayonnaise, and Vegetarian Cooking for Everyone by Deborah Madison.
For the Asparagus
1 pound asparagus, cleaned and woody ends trimmed
Orange Mayonnaise Dressing
1 cup homemade mayonnaise
zest from half an orange
4 Tbs freshly squeezed orange juice, or more to taste
Mayonnaise - makes 2 cups
2 egg yolks
1 Tbs lemon juice
2 tsp Dijon mustard
One small clove garlic, finely minced or grated with a microplane (optional)
pinch of Kosher salt
1-2 Tbs water
1 cup of canola oil
1 cup olive oil
Trim the asparagus as needed. If you peel them, hold each asparagus at the tip and beginning around a third of the way down, gently peel off the thin skin with a vegetable peeler. Peel down lengthwise along the steam and work your way around.
Prepare an ice bath for the asparagus. Fill a medium bowl part way with ice and add water to cover. Set the bowl aside near the stove.
Put water in a shallow sauce pan and add a pinch of kosher salt. Turn the heat to high and bring the water to a bowl. Add the trimmed asparagus and simmer in the boiling water about 4 minutes. The total cooking time will depend on how thick the asparagus spears are. The asparagus should be tender, but still have some crispness and look bright green.
Remove the asparagus with tongs or a spider, and place in the ice bath to stop the cooking and keep the asparagus bright green.
Once cooled, remove the asparagus from the ice bath and dry on clean kitchen towel. (Ahead of time note, wrap the asparagus in a paper towel and place in a plastic bag and put in the refrigerator until you need them. Eat the asparagus the same day you cook them.
Immersion blender method by Kenji Lopez-Alt: Use a tall cup just large enough for the immersion blender head to fit in, place the egg yolks, lemon juice, mustard, garlic, salt, and one tablespoon of water inside the cup. Slowly add the canola oil to the eggs then slide the head of the immersion blender inside the cup until it rests on the bottom. Hold onto the cup with one hand and turn on the immersion blender. The egg and oil will begin to emulsify. As the oil get pulled down to the bottom, very slowly raise the immersion blender up. You will see the mayonnaise begin to form and the oil being sucked towards to bottom and emulsify.
Once all the oil has emulsified, turn off the immersion blender and scrape out with a rubber spatula, the mayonnaise into a small mixing bowl large enough to whisk in the remaining oil. Hold the bowl steady with your inactive hand and whisk up the mayonnaise. Drizzle in the olive oil small amounts at a time, about a tablespoon, into the mayonnaise, and vigorously whisk the mayonnaise to incorporate the olive oil. Continue to whisk in the olive oil in small increments until all the oil is added. The mayonnaise will last for two weeks in a sealed container in the refrigerator.
Orange Mayonnaise Dressing
Add one cup of homemade mayonnaise to a small mixing bowl. Add the orange zest and 2 tablespoons of the orange juice. Whisk all the ingredients together. Taste the mayonnaise and add more orange juice, one tablespoon at a time until you get the right flavor and consistency you want. The orange mayonnaise will last for about one week in the refrigerator.
When done, spoon into a small serving bowl, cover with plastic wrap and refrigerate until you are ready to serve the asparagus.
Arrange the asparagus on a serving plate and drizzle the orange mayonnaise across the asparagus.
Homemade mayonnaise in a blender or food processor.
Add the egg yolks, lemon juice, mustard, pinch of salt, garlic (if using), and one tablespoon of water into the bowl of your appliance. Mix together. With the motor running very slowly add the canola oil through the hole of the feed tube. Add the olive oil by hand the same way as described for the immersion blender technique.
In many cultures, bread is symbolic for life and sustenance. If there is bread in the house, no one will go hungry. Bread has symbolic meanings in different religions as well. Throughout Europe, Easter bread symbolizes new life and served at breakfast on Easter morning. The history of Easter bread goes back hundreds of years and is enjoyed during a meal at the end of Lent.
During its life cycle the grain of wheat dies and is reborn months later in the form of a spike capable of providing sustenance to human beings. Wheat is the quintessential nutritional plant. It was believed to contain the mystery of life and death and thus it became a sacred plant. One of the essential features of the Neolithic era was plant cultivation. This led to a way of life that had previously been unimaginable and gave birth to new beliefs that completely altered the spiritual universe of humankind.
There are many recipes for Easter bread with a variety of ingredients and shapes. Traditionally, Italians and other Europeans develop their family recipe with the usual ingredients of flour, milk, eggs, butter, sugar, and yeast. Additional ingredients, like oranges and anise are added to the dough. These special ingredients personalize the bread and show what Easter means to the family or town. Every loaf of Easter bread tells a story. The bread means life. The three braids symbolize the elements of the Holy Trinity, and the eggs mean new birth. (Jovina Cooks). The baker becomes the storyteller of their family history and Easter significance.
This Easter bread recipe is slightly adapted from Bon Appetit, April 2012. It is less involved than other traditional recipes because a “starter” is not required. Yet, I kept the shape simple as one long braided loaf decorated with eggs and poppy seeds. Another benefit I learned, is there’s no need to hard boil the eggs before you color them. They cook in the oven with the bread. It is always great to have one less thing to do around any holiday.
Before I researched the history of Easter bread, I believed challah and Easter bread are the same, with the exception of the decorated eggs. There are similarities, but ultimately they are different breads. Easter bread is made from a sticky dough, has fewer eggs, and is sweeter than challah. Additional ingredients in Easter bread are oranges, anise, and dried fruits or nuts. I also learned Easter bread is similar to Panettone, but has a different shape.
Without question, Easter bread is delicious and fun to make. It is an airy, pleasantly sweet, and fresh tasting bread. I made the bread once with orange zest and fennel pollen, and once without. Both versions produced bread with delicate subtle butter flavor perfect for a delicious breakfast treat. Also, don’t be afraid to eat the eggs as long as the Easter bread has not been sitting unrefrigerated for over 12 hours. As always concerning any egg product, use your common sense.
You should make this bread just to fill your home with its seductive scent. For 24 hours, my house filled with a warm buttery scent causing everyone to perk up and take a break from their work. Joy was in the air. Don’t we all need a break from work, and have a chance to look around? This time of year, there are so many wonderful surprises to discover. New plants and flowers are popping up every day and the sun feels warmer and warmer. I love Spring and the activity of life that comes with it.
Makecreamy ricottato spread on your sweet Easter Bread. A heavenly breakfast of homemade ricotta smeared on homemade bread.
I don’t know about you, but whenever I make bread I am happy. Baking bread brings me joy and a great sense of accomplishment. Maybe it is because the touch of dough is so smooth and soft. I love feeling my hands wrap around the supple dough. I tell myself to stop and resist temptation to play with my food. If you find yourself succumbing to this seduction, please stop yourself or you will have tough overworked bread.
At last, Spring is here along with every reason to celebrate new life after a dormant winter. At any time, a loaf of homemade bread brings the promise of life and sustenance for all to enjoy. Without hesitation, the promise of your specially prepared loaf is revealed in the joyful expressions of friends and family. Join the fun and start your Easter celebration at breakfast with sweet Easter bread.
This is a delicious bread perfect for any breakfast. It is lightly sweet with hints of orange zest and fennel pollen. The eggs will cook perfectly in the oven with the bread for an extra bonus.
Recipe is slightly adapted from Bon Appetit, April 2012. Recipe by Melissa Roberts
For the Dough
2/3 cup / 150ml whole milk
5 Tbs / 70g granulated sugar- divided
1 3/4 tsp / 1/8oz / 6g active dry yeast
2 large eggs, room temperature
2 3/4 cups / 405 g all-purpose flour
1 tsp / 3 g Kosher salt
1/2 cup (10 stick) / 113g unsalted butter, melted
1 Tb / 23 g melted butter
Finely grated zest of 1 orange (optional)
1/2 tsp of ground anise or fennel pollen (optional)
Poppy Seeds for decorating (optional)
1 egg plus 2 teaspoons of water, mixed (for egg wash)
For the decorative eggs
5-6 large eggs
Food coloring of your choosing
Make the Dough
Heat the milk in a 2-cup microwave safe glass measure in the microwave until the milk reaches 110-115F (43-46C). (Can also heat the milk on the stove in a small sauce pan). Start at 30 seconds and check the temperature of the milk and add 10 seconds until you reach the desired temperature. You do not want it hotter than 115C because the higher temperature will kill the yeast.
Gently stir in 1 tablespoon (13g) of the sugar, and the yeast into the milk. Let it sit for 5 minutes. The milk should get foamy from the yeast. (If the milk does not get foamy your yeast is not active).
Melt the butter and let cool.
Whisk the eggs into the milk and add the cooled melted butter.
In the bowl of a stand mixer, add the remaining 4 Tb (58g) sugar, all-purpose flour, and Kosher salt, orange zest (optional), and ground anise or fennel pollen (optional). Mix together with a whisk or fork to get the ingredients evenly combined. Attach the bowl to the stand mixer fitted with a dough hook.
On low speed, add the milk mixture to the flour mixture and mix to get the ingredients combined. Stop and scrape the bowl when necessary. About one minute. Turn the speed up to medium high and mix for 5 minutes until the dough gets soft and silky.
Brush the insides of a medium mixing bowl with the remaining half tablespoon of melted butter. Add the bread dough into the bowl and butter the tops and sides of the dough with the remaining butter. Turn the dough around in the bowl to get a good coating of butter all over it. Cover with plastic wrap and let sit on the counter in a warm spot until it doubles in size, for 1 1/2 hours up to 2 hours.
The dough can be made ahead up to the point of the first rising. Refrigerate the dough, then when ready, rest the dough at a warm spot on the counter and let it rise for 2 1/2 hours.
Color your eggs according to the directions of your food coloring. You do not need to hard boil the eggs first, just be careful not to crack any eggs while you are coloring them. The eggs will cook in the oven while the bread is baking. Refrigerate your decorated eggs until you are ready to use them.
Assemble the bread
Line a large sheet pan with parchment paper and set aside.
After the dough has doubled in size, punch it down and divide the dough into three equal pieces.
Lightly sprinkle flour over your work surface and dust your hands with flour.
Roll each piece of dough into long tapered ropes about 16 inches (41cm) long. If your dough is springing back and not lengthening, cover the strands with a clean kitchen towel and let it rest for 10 minutes.
Arrange the strands lengthwise across the sheet pan and pinch the top of the strands together. Loosely braid the dough. Drape the outer left strand over the middle strand, then drape the outer right strand over the (new) middle strand. Repeat alternating the left and right outer strands until you are at the bottom. Pinch the bottom strands together and secure. Tuck the eggs between the braided strands down the middle of the bread. The eggs will slide out if they are too close to the sides of the bread. Loosely cover the bread with plastic wrap or clean kitchen towel and let the bread rise for 45 min - 1 hr. The bread will puff up but not double in size.
Meanwhile, arrange the oven rack to the middle position, and if you have a baking stone place it on the middle rack. Pre-heat the oven to 350F/ 175C/ Gas Mark 4. When baking bread, I like to preheat my oven for an hour. I believe the temperature is more even and accurate.
After the final rise, whisk together one egg with 2 tsp water and brush the bread with the egg wash. Avoid getting the egg wash on the eggs. Sprinkle with poppy seeds, if using, and place the sheet pan with the bread on the middle rack in your oven. Bake for 20 - 25 minutes or until the internal temperature is 190F (88C).
Take the bread out of the oven and slide it with the parchment paper onto a cooling rack. After 5 minutes remove the parchment paper. Can be served warm or room temperature.
The bread can be made the night before serving for breakfast, 8 hours in advance. After 8 hours, the eggs might start to turn bad. The bread will be fine for a couple of days, but not the eggs.
Why make ricotta cheese and add one more thing to do in your busy day? Is it really necessary to make ricotta cheese if I am already making a lasagna that takes too long? The answer is an unflappable yes because the taste is 100 times better than store-bought. Ricotta cheese bought in grocery stores tastes gummy, gritty, and filled with additives to prevent the whey and curds from separating. Ricotta should have a pure milk flavor, not a chemical flavor.
Another good reason to make homemade ricotta is a small gesture, but a good one. Sourcing milk from small farms will reduce your carbon footprint. Additionally, milk from cows that are allowed to graze, eat a natural diet of grass, and produce hormone and antibiotic free milk, tastes better and is better for our health. Further, clean farming practices and less plastic containers in the world will ultimately make it a healthier and cleaner place.
I wanted to share this recipe because it is so simple and quick. If you are at all skeptical about starting another project, I believe this is a great way to ease into making ricotta cheese. The recipe makes a small batch, enough to use in pancakes, or to make one of my favorite appetizers, ricotta with lemon zest, mint and honey spread on toasted bread.
This recipe is from the cookbook, Food Lab by J. Kenji Lopez-Alt. Additionally, Kenji is the founder of the website, Serious Eats, which I reference a lot. He is all about the science of cooking and puts recipes through rigorous testing to come up with the best practice to produce the tastiest results. This recipe will produce about 1 cup of fresh ricotta and could take 5-15 minutes from start to finish. Another easy bonus is, it is prepared in the microwave.
However, the recipe is not without its challenges. When I first made it, the bowl I used barely fit inside my microwave. I believe the lack of space around the bowl made an unevenness in the way the milk heated up. The temperature of the milk between the top and bottom of the bowl differed by 10 – 15 degrees. This resulted in producing less ricotta from the quart of milk than the recipe indicated. The next time I made the recipe in the microwave, I used a Pyrex mixing bowl and had better results.
Keys to Success making Ricotta
You will need an instant read thermometer. Getting the milk to 165F is crucial to making ricotta. It’s important to make sure that the milk doesn’t get too hot and start to boil.
Do not use ultra pasteurized milk. The milk carton label must inform the consumer of the type of pasteurization process. All organic milk sold in the grocery store is ultra pasteurized. This is done to make sure the milk has a longer shelf life. Ultra pasteurized milk will not turn into ricotta cheese since the good bacteria needed to help create the curds is non-existent.
Distilled vinegar produces the cleanest taste. Lemon juice will give the ricotta a distinct lemon flavor. Regardless of which acid you use, the flavors in warm and freshly made ricotta were more pronounced. The flavors mellowed after sitting in the refrigerator overnight. The ricotta became drier overnight as well.
A microwave safe bowl with a wider mouth had better results than an 2 quart liquid measuring cup. Additionally, remember that this won’t work exactly the same across all microwaves.
What to make with fresh Ricotta?
Mix one cup of ricotta cheese with zest of one lemon and 1-2 tablespoons of minced fresh mint. Spread the cheese on toasted baguette and drizzle with honey. It is a creamy, bright and slightly sweet appetizer plus it is easy to prepare.
A simple recipe for homemade ricotta and finished in about 5 - 7 minutes. It produces a creamy ricotta, perfect as a spread on toast. (See blog post for ricotta spread recipe). It is a great recipe to use and get familiar with the ricotta making process.
This is a recipe from The Food Lab by J. Kenji Lopez-Alt.
¼ cup distilled vinegar or fresh squeezed lemon juice (about 2 lemons)
Line a fine mesh strainer with a double layer of cheesecloth and place the strainer over a large and deep bowl. Set aside.
Place all the ingredients in a microwave safe bowl. Gently stir. Use a bowl with a 2-quarts capacity. Place the bowl in the microwave and turn on high for 4-5 minutes.
Check the temperature of the milk, if it is not 165˚F / 74˚C, continue to microwave checking every minute or 30 seconds until the milk reaches 165˚F / 74˚C. You will see the milk curdle and the liquid (whey) become clearer and separate from the curds. If the liquid is milky and without a clear separation between the whey and the curds, the ricotta is not finished. There is a 165˚F/ 74˚C to 180˚F / 82˚C temperature window to work in.
Once the milk/ricotta cheese reached the desired temperature, take the bowl out of the microwave and lightly stir for a few seconds.
Use a spider or slotted spoon to scoop out the curds into a cheese cloth lined strainer. Scoop out as much of the curds as possible, then gently pour the remaining liquid into the strainer. Drain the ricotta to your desired texture. 5 minutes will have the creamiest and moist texture. 15-20 minutes will produce a texture that is spreadable and slightly moist. 2 hours or refrigerated overnight, will produce dry and crumbly curds.
This recipe can be made on the stove top in a large saucepan. Add all the ingredients into a medium saucepan with the heat set at medium to medium-low. Stir the milk constantly and gradually heat the milk to 165F / 74C. Continue as directed to drain the whey.
It turns out for the past half century I missed out on a special dessert. I recently learned this dessert originated in Oregon in the 60’s, then variations developed all over California. I was there. How did I, or anyone in my family or friends, not know about this? If it was hot in Eureka, it was hot in San Francisco. Despite the gravitational pull of anything pink had on me then, this popular and pink dessert slipped by unnoticed. Pink Champagne Cake was a popular dessert in the 60’s but I believe a resurgence is in order. It is a beautiful tower of pale pink cake and buttercream, flavored with pink champagne.
I first discovered it in a cookbook,American Cakeby Anne Byrn. My thoughtful sister gave me this book because she knows how much I like to research the history and story behind the food I make. It is a great cookbook about the history of cakes in America with recipes from the 17th century to present time. Pictured right on the cover is a beautiful pink cake garnished with white chocolate and bright pink rose petals. It is a true sight of beauty and elegance. Apparently, as Anne Byrn explained, pink champagne was a popular drink in the 60’s among hip California women. It also became a popular color from jewelry to shag carpets. This cake was created to ride the Pink Champagne trend. I love seeing how food culture and popular culture connect and influence each other.
Pink champagne cake is the first recipe I have made from this book and it is an unexpected winner. I was not sure how it would taste, but the subtle flavors balance with the light texture. The cake is moist and made with egg whites, like a chiffon cake, but is slightly denser because of the butter. The frosting is very sweet, and even though it is a buttercream Confectioners sugar is the dominant ingredient. There are several types of buttercreams and this recipe I consider is an American buttercream. They usually are not as smooth as European buttercreams and have a lot more sugar.
I made pink champagne cake twice, first as written, and the second time with a different buttercream. American buttercream is not my favorite frosting. They tend to be too sweet and slightly gritty from all the powdered sugar. Instead, I used a recipe from Rose Levy Beranbaumcookbook, The Cake Bible. Her buttercream recipe is light, silky smooth, not as sweet, and very buttery. I thought the texture of this mousseline buttercream matched the light texture of the cake. I also added some strawberry purée because strawberry adds a little more depth to the pink champagne buttercream. This is an American cake, but the European buttercream is a lot nicer and more elegant than the American one. Anne Byrn shared her recipe on Food 52 if you want to see her original.
One downside, the mousseline buttercream is not an easy frosting for a beginner to make. It helps to have a confident eye and hand that experience develops. There is always a first time. Be patient and give yourself plenty of time to make this. You will also need a candy thermometer, or a good instant read thermometer that goes up to 255˚F (124˚C). My version is somewhat of a production between the strawberry purée, buttercream, the cake, and all the layers. The original frosting is a lot easier to make.
If you want to bake this cake, but are unsure about making a European buttercream, make the original frosting from the recipe provided in the Food 52 link. However, taste as you add the sugar. The frosting is very sweet. When I made it, I cut back on the amount of sugar by two cups and I still thought it was too sweet. I added lemon juice and lemon zest to cut the sweetness.
The original recipe is a three layer cake. It is a beauty to look at, but I thought making six layers with strawberry mousseline buttercream would be a nice way to add more strawberry flavor throughout the cake. I am a little embarrassed by how uneven my layers came out. I have not had this issue before. In the past my measure and marking technique has been successful in creating even layers. I believe the cakes were more domed shaped than I realized. I do work hard to be consistent. However, wouldn’t you know the one time I am documenting my work for reference and prosperity, it does not turn out the way I want it to. As I always say, “This is how you know it is homemade. It is perfect in its’ imperfections.”
Springtime is the beginning of a lot of special occasions, and Spring is one of them. After a long winter who doesn’t want to come out and celebrate the new season’s emerging life. No more dormancy and short days. Life is blooming all around and that alone is worth celebrating. It is also the beginning of Easter, Passover, more birthdays, graduations, bridal showers, baby showers, bachelorette parties, weddings, and anniversaries. Pink Champagne Cake is the perfect cake to make for these momentous occasions.
A special cake for any celebration. Pink champagne adds a light flavor to the cake and the buttercream for a very delicate party cake. Strawberries and white chocolate complement the delicate champagne flavor to make the cake shine. Pink champagne cake was popular in California during the 1960’s.
Best eaten the day the day it is made and assembled, but will last for a couple of days unrefrigerated.
This cake recipe is from American Cake by Anne Byrn. The buttercream and strawberry puree recipes are slightly adapted from The Cake Bible by Rose Levy Beranbaum. The amount of buttercream in my recipe will cover an 8 inch 6-layer cake, which is one and a half of the original recipe. Listed in the notes section, are the ingredient amounts if you want to make a 3-layer cake.
Three recipes make up this cake and the prep and cook times are listed in the instructions for each recipe. Give yourself plenty of time. All three recipes can be made in advance.
Butter and flour for preparing three 8-inch cake pans
3 cups / 348g cake flour*
1 Tbs / 16g baking powder
½ tsp Kosher salt
6 large egg whites, room temperature
1 cup / 250ml pink champagne, room temperature
2 tsp vanilla extract
2 Tbs vegetable oil
2 cups / 447g granulated sugar
1 cup (2 sticks) / 226g unsalted butter, at room temperature
Pink food coloring*
20 oz / 567g frozen strawberries with no added sugar
2 tsp lemon juice
2-3 tsp granulated sugar (optional)
Pink Champagne Mousseline Buttercream
3 cups (6 sticks) 1 ½ lb / 680g unsalted butter, soften but still cool
1 ½ cups / 332g granulated sugar, divided
⅓ cup / 75 ml water
7 large egg whites, room temperature
¾ tsp + ⅛ tsp cream of tartar
3 fl oz / 90 ml / 5-7 Tbs pink champagne, room temperature
Finely grated zest from one lemon
Pink food coloring*
½ cup / 125 ml strawberry purée
Decorate with shaved white chocolate, or sliced strawberries, or grated coconut, or edible rose petals, or other candy garnishes
Strawberry Purée -Takes about 20 - 30 minutes to make, not including the defrosting time.
Start defrosting the strawberries the day before or first thing in the morning. They will take several hours for the strawberries to defrost and release their juice. Suspend a colander over a large mixing bowl. Add the frozen strawberries to the colander and let the strawberries thaw out and release their own juices. Occasionally press down on the strawberries to encourage the juices to release. You should get close to 1 1/4 cup juice.
In a small saucepan, pour in the strawberry juice and turn the heat to medium high. Reduce the juice to about 1/4 cup.
Purée the strawberry pulp in a food processor until smooth. There will be some texture because of the seeds, but you want it as smooth as you can.
When the strawberry juice is reduced add the strawberry puree and stir. Add the lemon juice and taste the strawberries. Depending on how tart or sweet the strawberries taste, add about 2 -3 teaspoons of granulated sugar. You will not want it very sweet because the buttercream will be sweet. Stir until the sugar is dissolved. Pour the strawberry purée into a heat proof glass measuring cup. You should have about 1 ¼ cup. The purée can be stored in an airtight container for 10 days in the refrigerator, or frozen for up to one year.
Cake - Takes about 20 minutes to mix, about 25 minutes to bake, 40 minutes - 1 hour to cool
Place the oven rack in the middle of the oven and preheat to 350˚F/ 175˚C / Gas Mark 4
Prepare 3, 8-inch cake pans. Cut a circle of parchment paper for each pan, large enough to fit inside your cake tins. Lightly butter the bottom and sides of each pan, then coat with a light dusting of cake flour around the sides and bottom. Tap the pan against the counter to release any excess flour. Discard the excess flour. Place the parchment paper circles inside each cake tin. Set aside.
Place the flour, baking powder, and Kosher salt inside a medium size bowl. Mix the flour mixture with a wire whisk to get all the ingredients thoroughly mixed together. Set aside.
Place the egg whites, champagne, vanilla and oil in a medium mixing bowl and whisk together until thoroughly mixed through. Set aside.
Put granulated sugar and butter in a bowl of a stand mixer, or large bowl if using a handheld mixer. Mix on medium speed until lighter and fluffy, about 3-4 minutes.
Scrape down the sides of the mixing bowl with a rubber spatula.
Turn the speed on low and add a portion of the flour to the butter, and mix. Then add a portion of the egg whites to the bowl and mix. With the beater on, alternate adding the flour and the egg whites to the butter, ending with the flour.
Turn off the mixer and stir in one tiny drop of pink food coloring. Stir by hand until all mixed through.
Divide the batter evenly between the three prepared cake pans.
Place all three pans in the oven on the center rack and bake until the cake is lightly golden brown, the cake has pulled away from the sides of the pans, and a cake tester comes out clean when poked in the center of each cake. About 23-27 minutes. Be careful not to overbake the cakes. The cakes will taste dry if they are overbaked.
Place the cakes in the pan on cooling racks and cool for 10 minutes. After the cakes have cooled for 10 minutes, run a knife around the edge of each cake pan to loosen the cakes. Turn the cake upside down resting the top of the cake in one hand, and pull the pan away. Carefully peel off the parchment paper and place the cake right side up on the cooling rack. Repeat for the remaining cakes. Cool completely before frosting. Can be made in advance. Wrap each cake tightly with plastic wrap and store on the counter for 1 day.
Pink Champagne Buttercream- Takes about 20 to 30 minutes to make.
In a large mixing bowl beat the butter with a hand-held mixer until smooth. Set aside away from any heat source.
Place a heatproof glass measuring cup to the side next to the stove where you will be working. In a small heavy saucepan heat 1 cup plus 3 Tbs sugar and 3/8 of a cup (90 ml) of water over medium high heat. Stir the sugar in the water until it is completely dissolved and the liquid is bubbly. Reduce the heat to the lowest setting. (If using an electric range turn off the heat and set the saucepan aside).
In a large mixing bowl of a stand mixer, beat the egg whites until foamy. Add the cream of tartar and beat until the egg whites form soft peaks. Add the remaining sugar, one tablespoon at a time to the egg whites, and beat on high speed until stiff peaks form. Turn off the mixer and return your attention back to the sugar syrup.
Turn the heat up to high and boil the sugar syrup until it reaches the temperature of 248˚F - 250˚F (120˚C) using a candy thermometer or an instant read thermometer. Pour the syrup into the heatproof glass measuring cup to stop the cooking.
Return to the egg whites and turn the speed up to high speed. If using a handheld mixer, slowly drizzle the syrup into the egg whites without the syrup touching the beaters. If you are using a stand mixer, turn the speed off, add a little of the syrup, then turn the speed up to high and beat for 5 seconds and stop. Repeat the process until the syrup is added into the egg whites, scraping the clinging syrup with a rubber spatula to get every drop. If you get the syrup on the whisk or beaters, the syrup will just spray over the sides of the bowl and not mix into the egg whites. Once all the syrup is added, turn the speed down to medium and beat for a couple of minutes to cool the whipped egg whites.
On low speed, beat in the whipped butter into the cool egg whites, one tablespoon at a time. The buttercream will look thin at first, but it will eventually thicken up. If at any time the buttercream starts to look curdled, stop adding butter and turn the speed up a little. Beat until smooth. Once smooth, continue to add the butter one tablespoon at a time until done.
Lower the speed and add in the pink champagne and lemon zest, and beat in. Add one tiny drop of pink food coloring and mix until thoroughly mixed through. (Can be made in advance up to this point, keep in the refrigerator for 2 days or freeze).
Measure in a dry measuring cup, 2 ¾ cup (685 ml) buttercream and place in a medium mixing bowl. Set the remaining buttercream aside. Add ½ cup (125ml) cooled strawberry purée to the buttercream and beat by hand until mixed together. Cover both bowls of buttercream and keep on the counter away from any heat until you are ready to assemble the cake.
Putting it all together- About 30 minutes to assemble.
For a 6-layer cake, measure with a ruler the height of each cake and mark the center with a toothpick. Measure and mark the center point around the circumference of each cake. The toothpicks are your guide to cut each cake in half through the middle. With a long serrated knife, rest the serrated edge up against the side of a cake and on top of the toothpicks. With a gently sawing motion cut through the cake, paying attention to your markers and turning the cake as you work your way around the circumference, and then through the middle of the cake. Repeat for each cake. Keep the pairs together. Select which cake layer is going to be your top layer and set aside.
Take apart one divided cake and place the bottom portion of the cake on your cake plate.
Spread ½ cup (125ml) of the strawberry buttercream over the top of the cake. Make a smooth and level layer of buttercream. Place the top portion of the cake on top of your frosted layer and spread ½ cup (125 ml) of strawberry buttercream evenly and smoothly across the top.
Continue to stack and frost the tops of each layer with ½ cup (125ml) strawberry buttercream until you get to the top layer. The strawberry buttercream is to be used only for the middle layers of frosting. While you are stacking your cake layers, try to get them as level as possible. Trim off the top of each layer if they are uneven, before you frost the layers.
For a three layer cake frost each layer with 3/4 cup pink champagne buttercream or strawberry pink champagne buttercream.
Once the layers are assembled, spread a thin "crumb" layer of pink champagne buttercream around the top and sides of the cake. This is to get the cake frosted with a thin protective layer so the crumbs won't show through the frosting. Once done, spread more buttercream all over the top and working down the sides of the cake for a nice finishing layer of buttercream. Frost as much as wanted or needed.
Decorate the cake with shaved white chocolate over the top of the cake and extra strawberries for decoration.
Keep the cake in a cool spot loosely covered with aluminum foil up to 2 days unrefrigerated. Best if eaten the day it is assembled.
Cake flour has less gluten and produces a more delicate cake than with all-purpose flour. If you like to bake cakes, cake flour is nice to have around. Swans Down and Softasilk are two brands that sell cake flour. Do not buy self-rising cake flour. If you do not want to buy cake flour, or cannot get some, substitute 1 cup of all-purpose flour, plus 2 Tbs all-purpose flour, plus 2 Tbs cornstarch for every cup of cake flour. Recipe from The Kitchn
Ingredient amounts for buttercream if you want to make a 3-layer cake:
Unsalted butter - 1 lb / 454g (4 sticks),
Sugar - 1 cup / 200 g,
Water - ¼ cup / 2oz 60 ml,
5 large egg whites,
Cream of tartar - ½ + ⅛ teaspoon,
Pink Champagne - up to 3 fl oz or 90 ml, Tiny drop of pink food coloring.
Use 3/4 cup of buttercream between the three layers, instead of 1/2 cup.
I used Wilton Liquid food coloring - Base Pink. Wilton also makes a gel food coloring in pink.
In the US roast pork has several names: roasted pork, slow roasted pork, pulled pork, Italian pork roast, Roman Style pork roast, the list goes on. In Italy, especially central Italy around Rome, roast pork has one name, Porchetta, [por’ ketta]. According to Wikipedia, Porchetta , the Ministero delle Politiche Agricole, Alimentari e Forestali has designated Porchetta to be a “traditional agricultural-alimentary product” of Italy.
Traditionally, Porchetta is a major production to make. A whole pig is gutted, deboned, massaged with garlic, lemon, wild herbs like fennel, and sometimes other meats. Then it is reshaped and cooked on a spit over an open fire. It is a meal that is served for a celebration, as well as a street food sold out of vans. Currently, you can find white vans all over Italy, but especially Rome, selling Porchetta sandwiches from the van. A special occasion meal turned Italian street food for the world to love.
I have yet to enjoy a Porchetta sandwich in Italy, but I am confident someday I will. Until that time, I can make a scaled down adaptation of Porchetta in my home. You don’t need to break down a whole pig, and you don’t need a fire pit with a rotisserie to enjoy this meal. Thanks to the fortitude of Italian immigrants and enterprising chefs, like Judy Rodgers of Zuni Cafe in San Francisco, us homebodies can create this Italian Roast Pork without it being a major production.
Following a recipe in The Zuni Cafe Cookbook, I started making my roasted pork with a pork shoulder. I had the butcher butterfly it to easily spread the herbs throughout the pork, then refrigerated the pork to marinate overnight. I baked it in the oven the next day with root vegetables. The final result was a scaled-down Porchetta, a succulent roast pork with golden crispy skin and filled with herbs and lemon.
Judy Rodgers does not butterfly her pork shoulder. Instead, she creates pockets throughout the pork shoulder to stuff with the herbs. I thought it would be easier to spread the seasoning all over the meat with it open in one big flat piece. I also wanted to have extra herbs to rub over the top layer of fat. Did I mention the golden crispy skin? The kind you want to pick at when no one is looking. Getting extra crispy and golden skin is one of your goals creating this roast pork.
Keys to Success: Roast Pork with Lemon and Herbs
There are some key elements to keep in mind. First, Porchetta is all about the dark crispy skin. It is difficult to find pork shoulder that has not had the fat trimmed off. If you have a good butcher, then you can get quality pork with a thick layer of fat on top. Yet, if you are like me and dependent on the grocery store to supply your meat, you can still create succulent roast, but lacking some of the cracklings. Once the pork roast is tied, rub olive oil and any extra herbs over the top.
If you have a built-in rotisserie in your grill or oven, you are a lucky person. This recipe for roast pork shoulder is perfect for roasting on a revolving spit. The results will be closer to the traditional Porchetta, and you will get dark crispy skin all around your roast.
Several recipes for Porchetta have you cook the pork to an internal temperature of 180˚F/ 82˚C. However, this recommendation comes from chefs who are sourcing high-end quality pork. It is not the pork commonly available, and affordable, to the average person. Pork roast, cooked to 180˚F is a well done piece of pork. If you cook with pork sourced from a small farm that allows the pigs to graze and bred for flavor, therefore has more fat, the high internal temperature should not dry out the pork. In my opinion, most grocery stores do not sell pork containing the same amount of quality fat. If cooked too long the roast will dry out. The best practice roasting standard pork, is to finish baking when the internal temperature reaches 160˚F -165˚F/ 74˚C.
Finally, traditional Porchetta is stuffed with wild herbs. If you have fennel pollen, or know where to get some, I highly recommend substituting the fennel seed with fennel pollen. You will not need as much fennel pollen, because it is more concentrated in flavor. It is not too overbearing because there is more of a floral flavor in the pollen, than an anise one. I love to use fennel pollen in roasts. It is also great sprinkled over goat cheese. If you do buy fennel pollen, it will be worth it as there are plenty of ways to use it up.
One does not have to go to Italy to enjoy Porchetta. You can make it right in your own home. If you do, thank your nation’s Italian heritage. They brought their traditional foods with them to have and share for their new life in a foreign country, and we have all benefited from their journey.
You will be more than satisfied if you take the extra time to season a pork roast with herbs and let marinate overnight in the refrigerator. The pork will be well seasoned and will develop great flavor. I never miss an opportunity to roast vegetables with any roast. Vegetables add extra flavor to the pan juices and get seasoned with the juices and fat from the roast.
Cooking time will depend on the size of your pork shoulder. If you have a temperature probe with your oven, you will be able to gauge the cooking time without always having to take the pork out and check it with an instant read thermometer.
One 3-4 lb Boneless Pork Shoulder, butterflied
1 tsp kosher salt
6 cloves garlic, minced
Zest from 1 ½ lemons
18 leaves of fresh sage, crushed and minced
2 sprigs of fresh rosemary, minced
3 tsp fennel seeds, gently crushed
1 ½ Tbs capers, rinsed and patted dry
Fresh ground pepper
1-2 lbs of assorted vegetables cut into large chunks for roasting, (onions, carrots, parsnips, fennel, turnips, potatoes, etc...)
1 cup chicken stock
2 - 3 Tbs Dry Vermouth or dry white wine
Open the butterflied pork shoulder with the top fat layer on the bottom and cut side up, and lie flat on a work surface. Sprinkle 1 teaspoon of Kosher salt evenly over the whole section. If your pork shoulder is smaller than 3.5 pounds, use less salt. Let it rest on the counter while you prepare the herb mixture.
In a small bowl, combine the minced garlic, lemon zest, minced sage, mince rosemary, fennel seeds, and rinsed capers. Stir and crush the herbs until evenly combined. Sprinkle the herb mixture evenly over the opened pork shoulder, reserving some for the top. Roll up the pork to resemble its natural shape, with the fat side up. Secure the pork with kitchen string by tying it in 4 or 5 sections around the width at one inch intervals. Make one more loop around the length of the pork, looping the string around a couple of the tied sections so the string will not slip off. Tie the ends and secure. Trim any loose string. Sprinkle the outer surface of the pork with the remaining herb mixture and ground pepper.
Put the pork in a dish, like a Pyrex baking dish, then loosely cover and refrigerate overnight or up to 2 days.
Pre-heat the oven to 350˚F / 175˚C / Gas Mark 4
Cut the vegetables into large bite size pieces or wedges. Place the vegetables in a medium bowl. Lightly coat them with olive oil and season with Kosher salt. Toss the vegetables to evenly mix.
Place the pork roast in a 12 inch - 14 inch oven proof skillet, or medium roasting pan. Add the vegetables around the pork. Put the pan with the pork in the oven and roast until done. After 45 minutes if you notice the roast is not browning turn the heat up to 375˚F /190˚C / Gas Mark 5 until the roast starts to brown. Then turn the heat back down to 350˚F.
After one hour of cooking, turn the vegetables around in the pan to get well coated with the rendered fat from the roast. Check the internal temperature of the pork. This will help you gauge how much longer you will need to bake the pork. Put it back in the oven. At the hour and a half mark, add ½ cup of stock to the pan. If you believe the vegetables are done, remove them before you add the stock. Add any extra herbs like rosemary or sage to the liquid. Bake until the roast is done, with the internal temperature of 160F -165˚F / 74˚C. The pork will be golden brown with crispy skin.
Make the pan sauce
Separate and remove the fat from the remaining pan juices. Add about 3 tablespoons of dry Vermouth and the remaining 1/2 cup stock. Set the skillet on a burner and turn the heat to medium. Scrape the bottom and sides of the pan with a wooden spatula or spoon to dissolve all the caramelized bits. Skim off as much fat from the liquid as the sauce simmers. Carefully add any juice that has accumulated on the carving board from the pork roast to the pan juices. Taste and correct the seasoning and put in a spotted serving dish. The sauce could take around 5 - 10 minutes to make.
Remove the string that is tied around the length of the roast and the first string located closest to your carving end. Slice the pork into slices no thicker than ½ inch. Remove the strings as you carve.
Breakfast, how I love thee, let me count the ways. I love thee for the replenishment after an evening’s fast. I love thee for the breakfast coffee which awakens me from my evening slumber. I love thee for the simple unpretentious food like cereal, eggs, toast and fruit which ease me into a new day. I love thee for the endless sweet and savory discoveries that enlighten me.
Alas, more breakfast love has come my way in the form of a new breakfast discovery. It is not sexy or fancy, but belongs in the simple and unpretentious category – baked oatmeal. I happen to like oatmeal, and all hot cereal, so I am open-minded to this idea of baking it. However, if you are not a fan of oatmeal this might be the recipe that will win you over. It is one of the easiest and adaptable breakfast recipes around.
For the last 50 something years, I have been dutifully stirring a pot of oatmeal to just the right consistency, without ever questioning if there was a better way. That was foolish of me, because there is. What a novel idea. It is so simple, I am kicking myself for not thinking of this earlier. Apparently, it is an old secret because the Amish have been baking oatmeal for generations.
Baked oatmeal is rolled oats layered between fruit and sweetened with maple syrup and milk. It is like a cross between a bread pudding and a fruit crumble without the crunch. It is not custardy or rich like bread pudding, but there is a similar texture. The rolled oats absorb the maple syrup and milk, plus the juices of all the fruit and spices while it is baking. This process transforms oatmeal from an indistinguishable porridge to a healthy baked breakfast treat. It is so good, you will believe you are eating dessert for breakfast, minus the guilt.
While I was baking breakfast rolled oats, the house filled with the sweet scent of maple syrup, apple pie and oatmeal cookies. It was quite intoxicating. I had almost forgotten how magical these aromas can be. Despite the fact I had just eaten lunch, the smell of baked oatmeal made me so hungry, I became impatient for the oatmeal to finish. This seductive smell is very persuasive and could convert any oatmeal skeptic to grab a spoon and dig in. Certainly, I wish I knew about this 28 years ago when I tried, and miserably failed, to get my kids to eat hot cereal. I can imagine their chiming, “Is it done yet? Can I have some?”
Easy Adaptations for Baked Oatmeal
As I mentioned earlier, baked oatmeal is one of the most adaptable recipes around. If you are on a non-dairy diet, substitute milk with unsweetened coconut milk or almond milk. If you are on a vegan diet, substitute with non dairy milk and a flaxseed egg substitute. Full disclosure, I have tested that yet, but I don’t see why it would not work. If you make this a vegan breakfast, please let me know how it goes.
Additionally, use your favorite fruit or whatever is in season. I made this fruit filling because I needed to use up some leftover dried fruit from my pantry. The dried figs, apricots and cranberries went perfectly with apples and minced ginger. Follow the basic recipe, then substitute the fruit with any seasonal fruit you have available, even frozen fruit. They all work. If raisins are the only fruit you want to use, then you will need a fresh fruit like apples, or bananas sliced lengthwise and cover the bottom of the pan. Mix the raisins with the rolled oats and proceed as directed. The fruit on the bottom of your baking dish will help prevent the oats from sticking to the pan.
Heidi Swanson of 101 Cookbooks, is my primary source and where I first discovered this simple but remarkable breakfast. For this recipe, I followed a basic formula I found consistent in most baked oatmeal recipes. Typically, they all had about 2 cups of rolled oats, 2 cups of liquid, 1 egg, melted butter, a sweetener, and various amounts of fruit and spices.
March is a tweener month for fresh produce, and why this recipe includes apples and dried fruit. I love to combine fresh and dried fruits. The concentrated flavors of the dried fruit add a lot of fruit flavor. Plus, I had a lot of odd amounts of dried fruit that I needed to use up, and this recipe is perfect for that. My baked oatmeal has a decent amount of fruit in it, but if you want a ratio of more oatmeal than fruit, it is easy to scale the fruit down. Just make sure there is a good fruit layer on the bottom of your pan.
Baked oatmeal is also easy to make ahead and reheat it for a later time. I like to make it on a Sunday morning, then reheat individual portions in the microwave throughout the week. This makes the work week easier to manage when I don’t have to think about what’s for breakfast. You can also prepare it ahead, refrigerate, then reheat the whole dish, covered in aluminum foil, in the oven.
To be honest, I was surprised at how good baked oatmeal is. However, there is one downsize, and that is I used three bowls to make it. Baked oatmeal may require more cleanup, but it is more enjoyable to eat than the standard stove top recipe. This is one new discovery worth making. Oh baked oatmeal, how I love thee.
Baked oatmeal is an easy and delicious substitute for stovetop oatmeal. All the ingredients are mixed together to make a comforting and nutritious breakfast. It is perfect to make ahead of time, then warm up individual portions to eat during the middle of the week. This is a delicious family breakfast that all members will enjoy.
Use the basic recipe and substitute any fruit to fit into the current season or personal preference.
Serve warm for breakfast or a hearty dessert.
2 apples which can be different varieties but should be ones that do not get too mushy when baked
6 dried apricots
6 dried figs
¼ - ½ cup dried cranberries
1 heaping Tbs of minced ginger
½ tsp freshly grated nutmeg (1/4 tsp if using store bought ground nutmeg)
Juice of half a lemon
2 cups old fashioned rolled oats
Shy ½ cup chopped walnuts (optional)
1 tsp baking powder
½ tsp Kosher salt
½ tsp ground ginger (optional)
1 tsp ground cinnamon
2 Tbs melted butter
2 cups milk or unsweetened nondairy milk - like coconut or almond milk
1/3 cup real maple syrup
2 tsp pure vanilla extract
Preheat oven to 375˚F / 190˚C / Gas Mark 5 and place the rack on the top third of the oven. Generously butter an 8’ x 8” (20cm square) baking pan.
Core and slice the apples then chop into decent bite size pieces. There is no need to peel the apples. Mince the dried apricots into pieces between ¼ inch to ½ inch big. Chop the dried figs into bite size pieces.
Add the prepared fruit into a mixing bowl, then add lemon juice, freshly ground nutmeg, and minced ginger. Mix well to get all the fruit evenly distributed. Set aside.
In another bowl mix together the rolled oats, baking powder, salt, cinnamon, ground ginger, and most of the chopped walnuts. (Reserve some walnuts to sprinkle on the top). Mix the ingredients together to get evenly combined. Set aside.
In a third bowl, whisk together the milk, maple syrup, pure vanilla extract, and room temperature melted butter until thoroughly mixed together. Set aside.
Putting it all together.
Add a good layer of the prepared fruit to generously cover the bottom of the buttered baking dish. Add the oatmeal and spread it to cover the layer of fruit. Pour the milk mixture all over the oatmeal, and tilt the pan to encourage the milk to flow into all corners and throughout the oatmeal. Bang the pan against the counter to make sure the milk has flowed completely through the rolled oats and fruit. Add the remaining fruit and chopped nuts to cover the top of the oatmeal.
Bake for 35 – 45 minutes until it is golden brown on top and looks set in the middle.
Remove the baked oatmeal from the oven and let it rest for 5 to 10 minutes.
Spoon portions of the baked oatmeal in a bowl and serve warm plain, or with additional milk or yogurt. I think it is sweet enough as is, but add more maple syrup if you want it sweeter.
Store in the refrigerator covered for several days. Re-heat in the microwave in a glass container covered with a paper towel.
Usually, when I’m making dinner, my primary focus centers on the main entrée. The side dishes get made, but my attention is elsewhere. It is just too stressful to cook three different recipes, that require a lot of ingredients, prepping, and everything done at the same time. I love vegetables and don’t mind eating them without a lot of flourishment. Yet, they do deserve an opportunity to be front and center. Making a composed dinner doesn’t have to take up a lot of time, just a little foresight.
Most people like carrots. When my son Evan was young, carrots was one of the 3 vegetables he ate. This popular vegetable is easy to prepare and does not require a lot of pampering. It is one of the backbones used to make stocks, soup, stews and braises. If you haven’t given carrots much thought, think again. Carrots are so much more than crudité. I love cooking with them because their natural sweetness and sturdy structure make it easy to pair with bold flavors on either the sweet and/or spicy side.
This recipe was inspired by a recipe written by Nigel Slater titled, Harissa Carrots. His recipe is delicious and is featured in his cookbook Eats. In Slater’s recipe he blanches carrots, then mixes them with harissa paste, egg yolk, vinegar and olive oil. The egg yolk in the dressing made it nice and creamy, but not suitable for a vegan diet. My idea was to make a carrot side dish that everyone could eat. So, keeping the flavor of Slater’s Harissa Carrots in my mind, I created a vegan dressing to compliment the carrots natural sweetness, provide some spicy-heat, and lots of fresh herbs. I have said it before and I will say it again, fresh herbs elevate any food from good to awesome. I do not cook without them.
In this recipe for Sweet n’ Spicy Herbed Carrots, I use three different types of herbs. I realize cilantro and dill do not have a big fan club. Yet, if you are willing to be adventurous then reduce the amount of cilantro and see if you like it in a blend. There are times when less is more, but this recipe is not one of them. However, if you do not want to commit to all three herbs, use one or two of them. Mint and dill are especially delicious with carrots. I want you to enjoy your meal, so if you know you don’t like something – don’t use it.
For me, I am no longer fearful or stingy with how I cook with herbs. Many recipes from Middle Eastern cuisine have inspired me to combine herbs and not use them by themselves. There are many herbs that compliment each other, and tasting an abundance of the freshness is always welcome in a recipe.
Fortunately, making Sweet n’ Spicy Herbed Carrots, is as easy as making a salad. Making this dish won’t take up a lot of your attention, but the results will taste as if you slaved all day. The spicy heat is in the background and will grow as you continue to enjoy your meal. I prefer all the ingredients to balance one another. This recipe is not about the heat but about balance, and bringing all these flavors together to give carrots center stage.
Serve with any grilled meats and white meat fish. They are also delicious as part of a vegan bowl made with greens, carrots, chickpeas, a grain, and nuts. Enjoy!
Carrots are a great and pleasing vegetable. Their natural sweetness makes them a very versatile food that most people enjoy eating. This recipe for carrots has a nice balance of flavors, not too sweet and not too spicy. I prefer the heat to be in the background and not dominate the flavor of the food.
The fresh herbs add a bright green touch and really compliment the carrot's sweetness. Add all three herbs or just a couple. The mint adds a really nice touch and it is not too overbearing.
Perfect with grilled meats, and most fish. Sweet n' Spicy carrots are also great as part of a vegan meal made with greens, grains, these carrots and walnuts.
One inch piece of fresh ginger
2 tsp Dijon mustard (smooth or grainy)
2 tsp honey (or 1 tsp maple syrup for a vegan recipe)
1/4 tsp ground chili pepper* (more if you want it hotter)
Zest from 1 lime
Juice from half a lime, reserve the other half to add if needed
1 Tb red wine vinegar*
1/4 tsp Kosher salt
4 Tbs extra virgin olive oil
1 Tb chopped cilantro
1 Tb chopped mint
1 Tb chopped dill (optional)
1 1/2 lbs / 683g medium size carrots
2" piece of daikon radish (3 oz / 87g)
Gently scrape off the thin skin of ginger using the edge of a teaspoon. Be careful not to dig into the flesh of the ginger root. Once the skin is removed, thinly slice the ginger and mince. Add to a small mixing bowl.
Add the Dijon mustard, honey, (maple syrup), ground chili pepper, lime zest and juice, vinegar, and Kosher salt into the bowl with the minced ginger. Whisk together until well combined.
Slowly drizzle in the olive oil, a little at a time. While you drizzle, whisk to create an emulsion. Once all the olive oil is added, give it a good whisk to keep the oil and acid from separating.
Taste the dressing and correct the seasoning to suit your taste.
Add the herbs, then whisk to combine. Set the sweet and spicy dressing aside while you prepare and cook the carrots.
Peel the carrots and trim the ends. Cut each carrot in half across the width, then cut each piece in half down the length. Cut all the pieces in half lengthwise to create long carrot strips.
Fill a medium saucepan with water and turn the heat up to high. Add a pinch of Kosher salt, a 1/4 inch sliver of ginger, and 2 crushed garlic cloves to the water. Bring the pot to a boil and add the carrots. Cook the carrots for 1-2 minutes after the water returns to a boil. Drain the carrots and pick out the garlic cloves and ginger. Add the carrots to a mixing bowl.
Peel and julienne the daikon radish in long thin strips. Add the daikon to the carrots and gently toss the carrots and daikon radish with your hands to mix together. Before you add the dressing taste it again and make any adjustments. Add the dressing, give it a gentle but good stir until the vegetables are evenly coated with the dressing.
Serve hot, warm or room temperature.
Use your favorite ground chili. The ground chili I used has a bright flavored heat, not a smokey one. Sorry I do not know the name of it. I started with a quarter teaspoon of ground chili then added a little more later. This meal is not about the heat, but about the balance of heat and sweetness.
Good substitutes are: your favorite ground chili powder, harissa paste, Thai chili paste, or sriracha. Adjust the amount you add to match the chili's heat. Example, if you use sriracha I would begin with 1/2 teaspoon then add more later if needed. Just like cooking with salt, it is always good to start with less then add more.
Do not substitute balsamic vinegar for this dressing. Good substitutions are: white wine vinegar, sherry vinegar, or apple cider vinegar.
It won’t take long to muscle your way through a big bowl of these spicy mussels. Chances are, your bowl will be empty before you realized you started. Eating this shellfish can consume ones’ attention, especially when they are steamed in wine, garlic, and spices. No one wants to miss out of getting every drop and morsel of the flavorful broth. It is a fun and messy affair, but well worth it.
I have grown to realize people either love mussels, or refuse to eat them. In the past, clams and oysters had a better reputation, because eating mussels was considered risky behavior. Only Gods like Hercules should eat them, for they were invincible to everything. For the longest time, I was a member of that camp. They just did not appeal to me. Fortunately, I have grown-up and changed my attitude.
When I was a child, I saw mussels everywhere anchored to pillars, rocks and boats throughout the intertidal zone. I believed they were the strangest creatures around. At low tide, I would play under the docks, looking for the perfect skipping rock and other hidden treasures. I saw colonies of mussels tightly glued on pillars, like bunches of grapes ready to be picked. Purposefully, I would attempt to pull one off, and always fail. How they managed to cling so tightly to every surface along the shoreline intrigued me. Their beards were thin and stringy, and I was dumbfounded at the holding strength of the tiny fibrous strands. If someone told me back then, mussels were alien creatures from another galaxy, I would have believed them. The thought of eating these sea creatures never crossed my mind.
Several years ago, I was researching healthy foods and mussels kept showing up as a superfood. Based on my research I became more open-minded to try them. After all, how can I have an opinion on something I know nothing about? Fortunately, I did change my mind, because now I love them. Unlike clams, they are very tender and slightly sweet with lots of protein, low in fat, and tons of beneficial nutrients.
There are many ways I like to prepare mussels, and this recipe with chorizo sausage is just one in a collection. One of the best aspects of cooking with mussels, is you do not really need a recipe to create a delicious meal. Exact amounts are not necessary. Put them in a pot with a little liquid and garlic and you have an easy dinner. My recipe is a little more involved than that, but still simple to execute. I have written this recipe as a guideline for you to learn the process and hopefully inspire you.
Tips for Success Cleaning and Eating Mussels
Where to get mussels? If you are lucky enough to know a secret spot along the coast where you live, this will be your freshest option. Please only take what you need and be aware of the health of the waters you harvest in.
The most available option is to buy mussels at the store. The ones that are most common are from, Prince Edward Island, Canada. Mussels from PEI are farm raised, reliable and sustainable. They are also a great bargain with a 2 lb bag costing around $7.00. Harvesting date and best used by dates are provided on the label of each bag. Ask the fishmonger to pack them in ice, if they have not already done so.
Care and cooking: As soon as you get home, take the mussels out of the plastic bag and store loosely in a bowl covered with a kitchen towel. Put the bowl immediately in the refrigerator. No plastic wrap, and not submerged in water. If you are keeping them in the refrigerator for a couple of days, pour out any accumulated water from the bottom of the bowl.
When you are planning to cook the mussels, inspect each one and clean them. Most farm raised mussels come cleaned, but they still need a once over for stray grit and beards. Run cold water over the mussels and inspect for broken shells, grit and the beard along the straight edge of the shell. Slice off any stray beards with a sharp paring knife. Throw out any mussels with broken shells.
If a mussel shell opens, tap the top of the shell with your finger. If the shell does not close, throw it away. Store the clean mussels in the refrigerator in a bowl loosely covered with a towel until you are ready to cook them.
4 large main course servings, or 8 first course servings
Mussels steamed in wine, tomatoes, garlic and spices creates a delicious broth that will have you licking your fingers. The chorizo adds some warmth and kick to the mussels, providing more depth of flavor. If you are cooking for non pork eaters, this meal is just as delicious without the sausage.
Serve with a salad and lots of crusty bread to soak up all the sauce. You will need extra napkins.
2 lbs / 1k mussels
2 Tbs olive oil divided
1/2 lb / 225g chorizo sausage
1 shallot, minced
6 medium size garlic cloves, minced
1/2 tsp red pepper flakes
1-1 1/2 cups / 250 - 375ml dry white wine like sauvignon blanc
8 tomatoes from a 28oz can of whole tomatoes (or 8 fresh plum tomatoes)*
1/2 tsp Kosher salt
Small pinch of saffron
1/2 tsp paprika
1 bay leaf
two sprigs fresh thyme, tied with kitchen string
Finely grated zest from one lemon, and juice from half a lemon
1 long strip of orange zest (optional)
1/2 tsp granulated sugar
4 oz / 125g watercress, or arugula, or swiss chard, thick stems removed and rouch chopped
Before cooking, clean and inspect the mussels. Check for grit and stray beards. Discard any mussels that have broken shells and the ones that the shells remain open after tapping them with a finger. Put the cleaned mussels in a bowl loosely covered with a cloth, no plastic wrap, in the refrigerator until you are about to cook them.
Remove the casings from the sausage. Pour 1 Tbs of olive oil in a Dutch oven and turn the heat up to medium high. Add the chorizo sausage and cook, stirring often to break the sausage up. Continue to break up the chorizo while the sausage cooks to get different size pieces that resemble cooked ground beef. Remove the chorizo from the pot and reserve for later. Taste the cooked chorizo to see how spicy the sausage is so you will know how to adjust the seasoning for your broth.
Add the remaining olive oil and turn down the heat to medium. Add the minced shallots and cook, stirring occasionally so the onions don't brown. Cook the sausage until they soften and look translucent, then add the garlic and red pepper flakes. Stir and cook until the garlic begins to release its scent, about one minute.
Pour in 1 cup / 250 ml of white wine and deglaze the pan. Allow the wine to boil down slightly for a couple of minutes. Add the bay leaf, thyme bundle, pinch of saffron, orange zest, and lemon zest.
Cut the tomatoes into irregular bite size pieces, then add the tomatoes to the pot with the wine and onions. Reserve the juices from the can to thin the broth if necessary.
Bring the tomatoes to a boil then turn down to a simmer. Simmer the tomato sauce for 15 minutes so all the flavors blend. Half way through the simmering, taste the tomato sauce and adjust the seasoning as needed. You may need a small pinch of granulated sugar, (1/2 tsp) if the tomato sauce tastes to sharp. Add more salt, paprika and red pepper flakes if more punch is needed, or based on how spicy the chorizo is.
After the tomato sauce has simmered taste for the balance of flavors. Add more wine if the sauce need to be a little thinner. The mussels will also emit their own juices so don't make the sauce thin. Add the cooked sausage and turn the heat up to medium high. Bring the sauce to a full boil then add the mussels. Cover with a tight fitting lid and cook for 5-7 minutes, or until all the mussels have opened. No peeking under the lid for the first 5 minutes.
Serve immediately in bowls with crusty bread and a spoon, and lots of napkins. Mussels are best eaten the same day it is made.
If you want to cook with fresh tomatoes, cut plum tomatoes in half and remove the seeds. Rough chop the tomatoes for irregular shaped pieces.
The meal can be made ahead of time up to the point of adding the mussels. Keep the tomato sauce in the pot covered in the refrigerator if you will be saving it for longer than one hour. Keep the mussels in the refrigerator up to the minute you are ready to add them into the pot to cook.
For Saint Patrick’s Day, I wanted to pay tribute to my husband’s Irish heritage by posting a blog about stout floats. It wasn’t just any old stout float. A new microbrewery called Broken Bow in Tuckahoe NY, produced a stout that we have a small world connection to. It just so happens this brewery is in the hometown of my mother-in-law. Yet, not just in her hometown, but right around the corner of her childhood home. Brewed in the chocolate coffee stout are 5 types of chili peppers. By coincidence, 4 of 5 chili peppers are grown on farms in Yorktown, where we live. Hell Hath No Fury is the name of the stout. Unfortunately, it is a seasonal beer for the fall.
Yet, even if I could not make a direct home front connection, I was determined to write a post about beer floats. I can still honor my mother in law and her family and use Guinness Extra Stout. After all, Guinness is brewed in the Grogan and Begg families motherland. So, Guinness Float it is. The funny thing is, I don’t believe I have seen Agnes drink beer let alone stout. Nor, for that matter, have I seen her mother drink beer. It is the thought that counts, right?
I never enjoyed a Guinness Float before I went on this adventure. Also, it is only fair to admit that I am not a big stout drinker. However, my son is educating me about all kinds of beer in hopes that I will expand my repertoire. At first, I wasn’t sure if mixing the very bitter and malty stout with creamy vanilla sweetness would work. However, upon my first sip, I was pleasantly surprised. The two are really a great combo. I used to believe that there was nothing better than a root beer float, especially on a hot summer afternoon. Guinness float is giving my old favorite some competition.
The milky creaminess of vanilla ice cream works wonderfully with the malty bitterness of Guinness Stout. Please don’t feel like you need to be a stickler to just one type of ice cream. We also tried coffee ice cream, and a combination of the two. I am sure chocolate ice cream would taste great as well. You could also change-up the flavor by using different stouts. I have a chocolate hazelnut stout I am curious to try. The possibilities are endless.
My life changing discovery is the stout simple syrup I found on The Food Network website. The Hearty Boys on the Food Network came up with this idea. Oh man, it is like a malt caramel syrup. I added some chili powder that has a bright heat flavor. I used a chili powder we received as a gift. All we know about it is, it is from Pakistan, but it is incredible. Adding the ground chili to the stout syrup had an amazing effect. I recommend adding your favorite chili powder if you don’t mind a little heat. I am not embarrassed to say, that I kept sneaking over and tasting it by the spoonful. Stout syrup is also delicious drizzled over a bowl of ice cream. Add it to chocolate syrup and you will get an amazing chocolate experience.
A couple of weeks ago I began my journey learning about Irish cuisine. It may have originated through the backdoor of a pub, but I have vicariously traveled out to the green pastures and coast of Ireland during my exploration. One day I hope to visit Ireland in person and enjoy the landscape, people and culture. Until that time, I will continue to be inspired by its cuisine. Cheers!
Guinness floats are just like root beer floats, but it is an adult beverage. Adding the ingredients together can either go smoothly or cause an eruption. No matter which method you choose, add half the bottle first then let everything settle down. Once you know everything is calm slowly add more beer, or ice cream.
Each way produces a slightly different float. Both are equally delicious.
Add the ice cream in the glass, then slowly pour in the beer. This sequence will produce a more blended stout float. You can also get more ice cream this way. It is important to pour the stout slowly pausing periodically to let settle and not cause it to overflow.
Pour the Guinness just over half way up in your glass. Then carefully add one scoop of ice cream on top of the stout. Let it rest to see how the ice cream will displace the stout. If wanted, carefully add another scoop of ice cream. This sequence will create a float with more of a delineation between stout and ice cream. You will also have more stout than ice cream. You can slowly add more ice cream and/or stout until you reach your desired amount. Careful it will overflow if you work too fast or pour in too much beer.
Guinness Floats are fun and refreshing. They are great after an afternoon of hiking, or any activity. They also can be served for dessert. For dessert you can reduce the amount in half and serve in a smaller glass with one scoop of ice cream and half a bottle of Guinness. Vanilla ice cream and Guinness are great combination but chocolate and coffee ice cream are nice combinations.
You can play around with the flavor of your stout float by using any type of stout. Coffee chocolate stouts would be delicious. The possibilities are endless.
Don't forget to have some root beer for minors, or for family or friends who do not drink alcoholic beverages.
2 scoops Vanilla ice cream
1- 12 oz bottle Guinness Extra Stout, or your favorite stout
Guinness Simple Syrup
1 cup granulated sugar
1-12 oz bottle Guinness Extra Stout
pinch of red chili powder (optional)
In a large tumbler glass add one scoop of ice cream. Drizzle a tablespoon of the stout syrup over the ice cream. Add another scoop of ice cream and stout syrup. Hold the ice cream filled glass at a 45-degree angle and carefully pour the stout into the glass. Make sure the stout eases into the glass by pouring the stout so it glides down the inner side of the glass. Pour until the stout fills the glass about halfway up and let the stout settle for a bit. Carefully pour more stout in the glass, pausing every now and then to make sure it does not overflow. You will not use the whole bottle of stout for your float. Add stout until it reaches close to the top of the glass. Enjoy.
Open a bottle of Guinness and let it rest on the counter for 15 minutes to lose some of the carbonation. Add the sugar and the Guinness to a medium saucepan. Turn the heat to medium high and bring the liquid mixture to a boil. Turn the heat down to a simmer and stir the mixture to help the sugar dissolve. (Optional) Add a small pinch of your favorite hot red pepper chili powder to the syrup. Cook the syrup down until it gets syrupy and has reduced, about 15-25 minutes. Once it has thickened and reduced, turn off the heat and set aside to cool. Keep in a glass container with a tight sealed lid.