By Lucy Baker
Whether you're a pastry perfectionist or a one-bowl newbie, a bonafide mixologist or simply searching for the way to polish off a number of dusty bottles, this cookbook is certain to turn into a favourite, its pages splattered with chocolate, sprinkled with sugar, and garnished with a twist.
Read or Download The boozy baker : 75 desserts for spirited sweets PDF
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Extra info for The boozy baker : 75 desserts for spirited sweets
Thank you to all of my wonderful friends, especially Bryan Rucker and Peter Chapin for the cocktail suggestions; Sarah Izzo, Mary Cavett, Sarah Kramer, and Robbie Fenster for the recipe testing and tasting; and Blythe Miller for relinquishing the kitchen. ” —RUTH VENDLEY NEUMANN, COOKING WITH SPIRITS, 1961 Here is a memory: I am six years old, standing in the kitchen in a nightgown covered with tiny purple flowers. I have just finished breakfast. My mother is on the phone in the other room. With silent, barefoot steps, I approach the counter and place my palms facedown on its top.
CALVADOS: High-quality apple brandy from Normandy, France. CAMPARI: Bitter Italian aperitif, bright red in color, made from a secret blend of herbs and plants. CHAMPAGNE: Sparkling wine produced in the Champagne region of France. Less expensive substitutions are Spanish Cava or Italian Prosecco. CIDER: Beverage made from fermented apple juice. Usually relatively low in alcohol (about 3 percent ABV). COFFEE LIQUEUR: Sweet, high-alcohol liqueur flavored with coffee. COGNAC: Premium brandy from the Cognac region of France.
Many of these cakes (especially the loaves and single layers) taste even more delicious the day after they are baked, making them perfect do-ahead desserts. Here are a few tips for cake baking success. Make sure your ingredients—especially the butter—are at room temperature before you begin preparing a recipe. Chilly eggs, milk, and butter can lead to a lumpy cake. To soften butter in a hurry, dice it into small chunks and leave it on the counter for 15 minutes. When creaming butter and sugar, beat the mixture for a full 2 to 3 minutes.
The boozy baker : 75 desserts for spirited sweets by Lucy Baker