Posts tagged dessert
Beeramisu Recipe: Beer + Tiramisu = Beeramisu
Dec 29th
Beeramisu — My kind of dessert
I believe it was the great Archimedes that famously postulated Beer + Tiramisu = Beeramisu, thenceforth enlightening the masses to the goodness of desserts made with beer. Some historians contend with this belief, arguing that beeramisu was nothing short of divine creation, citing an obscure heretical version of the Bible which reads, “And on the seventh day, He rested… and ate some wicked awesome beeramisu.”
The fact is — the exact origins of beeramisu are unknown and shrouded in mystery. OK, so it probably didn’t derive from some mathematical theorem or antediluvian Biblical verse, but it certainly is no original creation of mine. It was Paul Barbano’s The Bartenders Beer Cookbook
About two months ago, I was asked to host a beer and dessert pairing for the first-ever LA Beer Week. I was happy to oblige, and I immediately set out to concoct the best damn beeramisu recipe I possibly could. Having experimented with porters and bocks in the past, I wanted to try an even darker beer, perhaps one brewed with coffee beans for extra depth. There it was. The little light bulb in my brain had a flicker of rare genius — AleSmith Speedway Stout. Rich with flavors of roasted chocolate and coffee, it proved an excellent complement to the espresso and cocoa powder called for in my adapted recipe.
As an added bonus, you’ll have a good few glasses of beer to wash it down with. Why not have your cake and drink it too? Read the rest of this entry »
Bacon Is Sent From Heaven
Dec 2nd
Lucky Boy BLT Sandwich © Ollylain
You know, I think I could make it as a vegetarian — for a while at least. It could last a few months, hell, I might be stubborn and let the whole charade go on for a few years. But no matter how long I held out, I guarantee bacon would have something to do with my falling off the wagon.
Bacon just combines such wonderful elements — smoke, salt, fat, pork. Divine intervention had to take place somewhere in the timeline of the creation of bacon. Perhaps it was some fabled 11th Commandment that got lost along the way. “Thou shalt eat bacon” or something to that effect. For those that subscribe to a different dogma that perhaps prohibits porcine indulgences, I do sympathize. I certainly mean no disrespect, but c’mon. You mean to tell me that you wouldn’t devour a Bacon Explosion if you found out tomorrow that you had one week to live? But hey, if that’s your thing, I respect and envy your strength.
The fact is, bacon makes just about everything taste better, as the folks behind Bacon Salt set out to prove. Bacon Salt is fantastic sprinkled on eggs, french fries, popcorn, or anything your little clogged heart desires. All that sodium is likely to get you thirsty. How about a Bacon Chocolate Martini to wash it down? Making your own bacon vodka is a piece of cake.
Cake? Ah yes, the dessert world. No place for pork, right? Think again. After giggling like a schoolgirl at Boneyard Bistro upon biting into their Maple Bacon Pecan Cupcake, I’ve had bacon desserts on the brain. Apparently I wasn’t the only one. Susan Russo and NPR just yesterday put out a sinful spread of bacon gilded goodies like Chocolate-Bacon-Peanut Bark and Peanut Butter-Maple Bacon Fudge. Be careful, the beautiful pictures might even contain calories, and they could very well get you demanding bacon in every dessert. Just don’t get too crazy and start dreaming up ideas for Candied Bacon Ice Cream or anything.
Let’s not get too carried away here. We should note that bacon isn’t the healthiest item, even if it is the tastiest. As with any temptation, temperance and moderation are advised. If you feel your obsession is bordering on addiction, perhaps you might want to ration your rashers. Maybe just one package of artisan bacon delivered to your door monthly through the Bacon of the Month Club would be the best option for you?
Butternut Squash — Beyond Soup
Dec 1st
Butternut Squash courtesy Forest & Kim Starr
Don’t get me wrong — I love butternut squash soup, and soup weather is certainly upon us. But the fact is, butternut squash remains an extremely versatile and greatly typecast gourd. Relatively simple recipes can be just as good as more elaborate preparations, but no matter the difficulty, the slightly sugary and nutty flavor of the squash (not to mention silky texture) lends itself equally well to both savory and sweet experiments.
Butternut squash can be steamed or boiled, but its flavor is best expressed if roasted. Simply split the squash, remove the seeds (don’t toss them! see below*), drizzle with olive oil, season with salt and pepper, and bake, flesh side down, at 425°F on a baking sheet lined with foil for 35-45 minutes, or until fork tender.
Once the squash is cooked, the possibilities are endless. Creamy Butternut Squash Risotto is an absolute favorite, as is Maple Mashed Butternut Squash. Donalyn Ketchum makes a simply stunning Butternut Squash Gratin, a new recipe I gave a whirl and instantly fell in love with. If your cravings are leaning towards the sweet side of the spectrum, impress your taste buds with a bowl of Ginger Butternut Squash Ice Cream if it’s too cold out for a frozen dessert, perhaps Butternut Squash Panna Cotta could somehow satiate your carnal cravings.
Whatever you end up making, don’t throw away the seeds! Read the rest of this entry »
