Ingredients 1/2 cup gochujang (Korean chili paste) 1/4 cup toasted sesame oil 1/4 cup sugar 1/4 cup water 1/4 cup toasted sesame seeds 4 tsp vinegar, apple cider vinegar or rice vinegar 4 tsp minced garlic Mix all together
Half a handful of fresh coriander leaves
½ oz. fresh lime juice
½ oz. simple syrup
½ oz. Scotch bonnet pepper-infused Mount Gay Silver rum
1 ½ oz. regular Mount Gay Silver rum
2 oz. mango purée
1 wedge of lime, to garnish
- Muddle the coriander with the lime juice, simple syrup and infused rum. Add the non-infused rum and the mango purée.
- Pour everything into a cocktail shaker with ice and shake to combine. Test it and adjust to taste (more mango or simple syrup for sweetness, more lime for sour).
- Pour into a highball glass (don’t strain it) and garnish with a wedge of lime.
1/2 cup butter, room temperature, plus more for pans
1 cup all-purpose flour, plus more for pans
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup buttermilk
1 tablespoons dark rum
1/2 cup packed light brown sugar
1/4 cup granulated sugar
3 large eggs
For the glaze
1cups confectioners’ sugar
1/2 tablespoon rum, plus more, if needed
1/2 tablespoon plus 3/4 teaspoons milk
1. Make the cakes: Preheat oven to 325°F. Generously butter nine 1-cup mini Bundt pans; dust with flour, tapping out excess. Sift together flour, baking powder, and salt into a medium bowl. Combine buttermilk and rum in a glass measuring cup.
2. With an electric mixer on high speed, beat butter, brown sugar, and granulated sugar until pale and fluffy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Add flour mixture in 2 batches, alternating with the buttermilk mixture and beginning and ending with the flour; beat until just combined.
3. Fill each pan with about 1/2 cup batter; tap pan on counter. Bake until tops spring back when lightly touched, edges begin to pull away from pan, and a cake tester comes out clean, 18 to 25 minutes. Transfer pans to a wire rack to cool 10 minutes; turn out cakes onto rack to cool completely. (Cakes can be stored at room temperature, wrapped in plastic, up to 3 days.)
4. Make the glaze: Whisk together confectioners’ sugar, 1 tablespoon rum, and milk until smooth, adding more rum if needed to reach desired consistency. Set cakes on a wire rack over a rimmed baking sheet. Drizzle 1 1/2 tablespoons glaze over each cake.
Ingredients: 3/4 pound (360g) guyere, grated (about 3 cups) 1 cup (90g) grated Parmesan cheese 2/3 cup (160 ml) creme fraiche 1 Tablespoon Dijon Mustard 2 Large Egg yolks 1/4 Teaspoon grated nutmeg Salt & Pepper 2 Tablespoons (30g) Unsalted butter, at room temperature 8 …
- 1 lb (450g) Russet potatoes
- 1 cup (90g) shredded cheese (like compte or gruyere)
- 2 Tablespoons (30g) unsalted butter
- 1 Tablespoon (15g) Creme Fraiche
- 1/4 Teaspoon grated nutmeg
- 6 slices of Jambon de Bayonne (substitute Prosciutto), chopped
- 1 Large Egg
- 1/2 cup (60g) all purpose flour
- 1/2 cup (75g) Panko or unseasoned bread crumbs
- Salt & Pepper
- Chopped parsley (for garnish)
- Vegetable oil for frying
- Peel and cube potatoes. Put in saucepan, covered with salted water. Boil until tender (about 15 minutes). Drain and mash. Add the cheese, butter, creme fraiche, nutmeg and ham.
- In a small bowl, beat the egg. Put the flour in a second bowl and the breadcrumbs in a third. Shape the potato mixture into small balls, about the size of a walnut (the recipe should yield 10-12 balls). Dust with flour, egg to coat then roll in the breadcrumbs.
- Fry in oil until golden brown.
- Season hot croquette with salt and pepper, sprinkle with parsley and serve.
Ingredients: 2 Tablespoons (30g) Salted butter 8 large leeks, light and dark green parts only, trimmed, finely chopped, and well rinsed 3 large russet potatoes, peeled and diced 2 Tablespoons all purpose flour Pinch of grated nutmeg 1 quart/liter of chicken or vegetable stock 1 …