Archive for the 'Recipes' Category

Thai Iced Drinking Chocolate: The Meadow Street Fair Style

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Thai Iced Drinking Chocolate

Mark Bitterman’s home recipe

1 cup water
50 g dark chocolate
1/2 cup brewed thai tea
1/2 cup coconut milk
6 tbsp sugar
1/4 tsp cardamom
1/4 tsp star anise powder
1/4 tsp cinnamon
1/4 tsp galangal powder
1/4 tsp vanilla extract
1/8 tsp cloves
1 two-finger pinch The Meadow Fleur de Sel

Warm the water in a small saucepan. Just before it boils, remove from heat and add the chocolate.  Whisk or blend with an imersion blender until completely melted and incorporated into the water, 1 to 2 two minutes. Combine the remaining ingredients and whisk/blend thoroughly, about 2 minutes.  Pour over ice into a collins glass and serve.

Xocolatl de David’s Semi-Secret Recipe for the Best Salted Caramel Sauce

[Below is a re-posting of David's recipe originally posted here in 2008.]

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Xocolatl de David’s Semi-Secret Recipe for the Best Salted Caramel Sauce

The first step is to make invert sugar to prevent the sugar in the caramel from spontaneously crystallizing.

Salted Caramel Invert Sugar
3 C Sugar
1.5 C Water
1/4 t Citic acid OR juice of 1/2 lemon
Put ingredients in a non reactive pot and bring to a boil. Lower heat and simmer for 30 minutes.

Caramel Sauce
2 C Sugar
1 oz Invert Sugar
1.25 C Cream, warm
1 oz Butter
Fleur de sel

Put invert sugar and sugar in a wide high sided non reactive pot on high heat. Every minute or so slowly mix in granulated sugar with some that is liquefied. Eventually you will have a paste. Warm Cream separately.
Continue to cook sugar until it begins to caramelize. Using a candy thermometer monitor the temperature of the cooking sugar. The classic caramel stage is around 330-350 degrees F. You can cook it longer for a less sweet more bitter sauce. Do not go above 390 F.

When your desired temperature is reached turn off the heat and slowly and very carefully add the warmed cream in small increments. When the cream is fully incorporated, turn the heat on high and heat the caramel to 230 F. This will go quite quickly. Turn off heat and add the butter. Stir until the butter has completely melted. Add your desired amount of Fleur de sel or other sea salt. Let cool.

It will store in the refrigerator for up to 4 months.

A Salty & Chocolatey Valentine’s Manhattan Cocktail

Here’s a Valentine’s Day Chocolate Manhattan recipe that upholds all the ideals of the classic cocktail, but with a complex chocolaty twist. This is for anyone whose perfect Valentine’ Day involves wooing their loved one with a top-notch cocktail that harbors within it an irresistible threefold seduction.

As with any recipe, the quality of each ingredient makes all the difference.  Here we call for the fabulously herbaceous Vya Sweet Vermouth–the most luscious of readily available of sweet vermouths (Carpano Antica is a more pungently delicate alternative)–and Robert Lambert’s Dark Cherries soaked in Merlot–the best around.  Choosing the bitters for this cocktail is a tougher task.  Fee Brother’s Aztec Chocolate Bitters is a passable option, but Bittermens Xocolatl Mole Bitters is profound and stirring. Scrappy’s Chocolate Bitters is opulent and lush, Bitter End’s Mexican Mole Bitters is spicy and a bit wild.  This recipe calls for my own Chocolate Fleur de Sel along the rim to set a sizzle of saltiness against the lips.

Ingredients for one serving:
2 oz Bourbon or Rye (approximately one shot)
1 oz Vya Sweet Vermouth
3 dashes Chocolate Bitters
1 Robert Lambert Dark Cherry soaked in Merlot, plus a few drops of the cherry juice

Bitterman’s Chocolate Fleur de Sel for the rim

To prepare the glasses:
Chill each glass
Dip the rim in vermouth and coat with chocolate salt
Place one cherry in the bottom of each glass

To mix the drink:
Mix the bourbon, vermouth, bitters and cherry juice. Stir, then immediately pour and serve; be sure to breathe in deeply, savoring the chocolate-spice aroma before imbibing. Prepare for an outbreak of adoration.