August 27 2012
This last weekend my friend Rachel and I went to Williams & Graham to learn all about the art and history of American Whiskey. I even learned how to properly decipher straight from blended whiskey, and what makes a proper bourbon. All the while sipping on this delicious beauty. Inspired by the American south, get this prohibition bar’s Whiskey Sour recipe right here.
August 13 2012
If you love turning a get-together into an excuse to try new & exotic cocktails, then you’ll love these globally inspired recipes I’ve got cooked up for you.
Rachel has been a friend of mine for a while. She’s part photographer, part fashionista, and tons of sassy fun. Rachel also runs a blog called Bloodstre.am.
And starting today, I’ll be creating a series of posts every other Monday on her blog, where I create cocktails inspired by destinations from around the globe. This week? The Minty Paloma – get the recipe right here.
March 18 2012
So let’s say you’re going to make some delicious Beer Pretzel Caramels because you love to cook and you’re inspired by St. Patrick’s. And the recipe calls for you to bring your last beer to a simmer and you go ahead and follow the instructions. But, oops your beer boiled over ruining the recipe and actually clogged the spill guards with a hot syrupy Guinness mess. And this all happens around 10:30 at night, because you life is charmed.
I’ll tell you what you do.
You melt into a hopeless pile of failure and cry uncontroably eating leftover sugary Guinness syrup. You let out a loud exasperated sigh that this plan isn’t going to come to fruition – and try to let your hard work go.
Then you get desperate and dive deep into the recesses of the fridge into the land of forgotten condiments hoping that through a St. Patrick’s miracle there’s another Guinness there. And what do you know…
So you give up the caramel and instead make these babies.
Irish Car Bomb Cupcakes
Guinness Stout Chocolate Cake & Chocolate Crumbles with Bailey’s Buttermilk Frosting
3/4 c. buttermilk
1 c. all-purpose flour
1/3 c. cocoa powder
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. Guinness stout
3/4 c. sugar
1/3 c. coconut oil (liquid)
1.5 tsp. vanilla extract
1/4 c. flour
1/4 c. cocoa powder
1/4 c. sugar
2 tbsp. coconut oil (liquid)
1/2 c. butter at room temperature
1+ c. confectioner’s sugar
1 tbsp. vanilla extract
2 tbsp. Bailey’s liquor
Heat the oven to 3500. Prepare the crumb topping. In a small bowl sift the flour, cocoa powder, and sugar. I usually use a fork and mix the dry until it looks uniform. Slowly drizzle the the oil into the mix while mixing with a fork. After all the oil is added mix the rest with your fingers making crumbs, should only take half a minute or so. Set aside.
Onto the cupcakes. Whisk together the dry ingredients (except for the sugar). Then mix the rest of the wet ingredients with the sugar in a larger bowl, beat until foamy.
Drink the rest of the Guinness – yummy. Very important step.
Then slowly add the dry mix to the wet mix and continue mixing for about two minutes. Fill the liners 3/4 of the way full and slowly sprinkle crumbles on top. Bake for 20-22 minutes. Let cool.
While baking, start to make the frosting. Beat the butter with an electric mixer until light and fluffy and the butter appears white. Then add the sugar a couple tablespoons at a time continue mixing. Taste the frosting as you go to make sure it’s the right sweetness you prefer. Adding more sugar if needed. Then when close, add the vanilla extract and Bailey’s. You should only slightly be able to taste the Bailey’s.
When the cupcakes are cool, top them with small dollops of the frosting and
refrigerate until the frosting hardens eat immediately with coffee for breakfast. What? Can you blame me.
February 17 2012
Izakaya is a word, as in traditional oriental fashion, comprised of two separate words, ‘I’ meaning – to stay and ‘sakaya’ meaning – sake shop. Izakaya is a type of working man’s pub in Japan, a local after-five watering hole so to say. Izakayas are usually marked so with red lanterns, or akachōchin. And Izakaya Den in Denver is no different. This is where I took a sushi making class from owner and head chef Yasu.
I’ve made sushi before, but Yasu and his sous chef for the class Kobayashi, pointed out small suggestions to improve my western ways. Yasu makes the experience, with tales of growing up on a small farm in Japan, to how him and his two brothers run all their restaurants together from Japan to Denver – a true family restaurant.
The fish was superbly chosen (the youngest brother’s job back in Japan) and filling. The eager students laugh off the air of awkward first introductions immediately and the Sapporo begins to flow freely. After watching Yasu roll and trying my hand at a few, I noticed how delicate the art of sushi is. It is subtle and confident as you must roll tightly but not crush the rice together, avoiding a rock-like piece of sushi which is difficult to eat. A true Asian art.
The classes run every other week if not more often. Check the website for upcoming dates and make a reservation plenty ahead of time.
1518 S Pearl St
Denver, Colorado 80210