Tuesday, March 20, 2012

~thirsty dog brewing co. dry irish stout beer~

thirsty dog dry irish stout
four thumbs up!!!!

~brooklyn dry irish stout beer~

brooklyn dry irish stout

five thumbs up!!!!!

~brooklyn brown ale beer~

brooklyn brown ale
five thumbs up!!!!!

Monday, March 19, 2012

~lemon biscotti recipe~

Lemon Biscotti Recipe

Lemon Biscotti
2 Cups all-purpose flour
1 Cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 egg
2 Tbsp grated fresh lemon zest
1 Tbsp fresh lemon juice
Preheat oven to 325 degrees F. Coat baking sheet with parchment. In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together egg equivalents, lemon zest, and lemon juice, and add to the dry ingredients. Mix well. Working on a floured surface, shape dough into two logs, each about 14 inches long and 1-1/2 inches thick. Set the logs on prepared baking sheet, at least 4 inches apart (the dough will spread during baking). Bake for 20 to 25 minutes, until firm to the touch. Transfer the logs to the rack to cool. Reduce oven temperature to 300 degrees F.

Cut the logs diagonally into 1/2-inch-thick slices, using a serrated knife and a gentle sawing motion. Stand the slices on their sides on the baking sheet and return to the oven. Bake for 40 minutes. Remove from oven and cool completely before storing. Biscotti will crisp as they cool. Store, in an air-tight container, up to one month.
Makes about 4 dozen biscotti.

~lemon confit recipe~

Lemon Confit Recipe:

5 cups kosher salt
5 tablespoons sugar
6 lemons, scrubbed and sliced
Grapeseed Oil
Add various seasoning to your taste

In a large bowl, mix the salt with the sugar. Toss the lemons with half of the sugar-salt. Pour a small layer of sugar-salt into a clean quart-size jar. Layer the lemons in the jar, covering them with the remaining sugar-salt as you go. Refrigerate the lemon 3 days. Rinse salt and place in clean container and cover with oil. Use for up to a month.

~key lime gelee recipe~


Key Lime Gelee
1 tsp gelatin
¼ cup sugar
2 tbsp water
1 tbsp cold water
¼ cup key lime juice

Mix gelatin and water, allow to sit for 3 minutes. Combine sugar and 2 tbsp water in a microwave safe bowl. Heat for 30 seconds, stir. If sugar is not completely dissolved heat for another 30 seconds. Continue heating and stirring until completely dissolved.

Whisk gelatin and juice into sugar syrup. Pour into ramekins. Place in the fridge for at least an hour to set.