Ginger-Infused Rum

INGREDIENTS

• 2 cup dark rum
• 3/8 cup fresh ginger
• 1 oz crystallized ginger
• 1/2 cup sugar, dark muscovado
• 10 cloves
• 4-in cinnamon, stick
• 1/2 tsp vanilla extract, pure

 

INSTRUCTIONS

1. Roughly chop the fresh and crystallized ginger.
2. Give the cinnamon & cloves a quick bash with the end of a rolling pin to break them up a little.
3. Tip the spices into a sealable large jar able to take 3 cup liquid.
4. Add the vanilla extract and the sugar.
5. Pour the rum into the jar.
6. Tighten the lid.
7. Swirl the jar a few times.
8. Leave in a cool dark place for 5 days, giving the jar a quick swirl for the first few days to encourage the sugar to dissolve.
9. Strain through a piece of muslin/ cheesecloth.
10. Store in a sealed jar.

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Notes:  The ginger infused rum will keep for up to a year.

Homemade Cultured Butter

INGREDIENTS

• 4 cup cream, heavy, pasteurized, room temperature
• 1/2 cup yogurt, whole-milk, plain, room temperature
• 1/4 tsp salt, sea or kosher optional

 

INSTRUCTIONS

1. Combine cream and yogurt in a 2-quart jar or container with a tight-fitting lid
   Cover.
2. Shake to combine.
3. Remove lid.
4. Cover with a clean kitchen towel, butter muslin or triple layer of cheesecloth.
5. Secure in place with a rubber band.
6. Place jar in a warm place, preferably 75-deg F.
7. Let sit 18 to 48 hours until thickened to the consistency of yogurt.  If temperature dips much below 75 degrees, culture may take up to 60 hours.
8. Remove the kitchen towel once thickened.
9. Cover jar with lid.
10. Transfer to refrigerator about 2 hours until mixture registers 60-deg F.
11. Place 4 cup of ice water in the refrigerator.
12. Line a fine-mesh strainer with a butter muslin or triple layer of cheesecloth.
13. Set it over a large bowl.
14. Fit a stand mixer with the whisk attachment.  Cover with plastic wrap because it can get messy.
15. Whip cream on high speed 2 to 5 min until cream separates into buttermilk and small clumps of yellow butter.
16. Strain butter through prepared strainer for 1 min.
17. Gather edges of muslin and twist to squeeze butter until buttermilk no longer flows freely from pouch.
18. Remove butter from muslin.
19. Transfer to a clean, large bowl.  Reserve buttermilk for another use.
20. Pour about 1/3 cup ice water over the butter.
21. Use rubber spatula to fold the butter against the side of the bowl letting iced water wash over the butter to rinse off any remaining buttermilk.
22. Discard milky liquid.
23. Repeat washing process about 6 times until water remains clear.
24. Discard any water in the bowl after the final wash.
25. Continue folding butter to squeeze out any remaining liquid.  Discard liquid.
26. Squeeze the butter with your hands at the end.
27. Sprinkle butter with salt.
28. Fold salt into butter.
29. Divide the butter in half.
30. Transfer to parchment paper.
31. Roll into 2 logs or desired shape.
32. Butter can be refrigerated for up to 1 month or frozen for at least 4 month.

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Notes:  One of the final steps involves pressing and washing the butter in ice water to remove any traces of buttermilk.  If you don’t wash the butter very thoroughly it has the potential to go rancid quickly.  Do not use UHT (ultra-pasteurized) cream.

Pommes de Terre Chantilly / Chantilly Potatoes

INGREDIENTS

• 6 tbsp butter, unsalted, plus more for the baking dish
• 2-1/2 lb potatoes, Yukon Gold
• 2 tbsp salt, kosher
• 2 oz cheese, Parmesan finely grated
• 1/2 cup milk, whole
• 1 cup cream, heavy, cold

 

INSTRUCTIONS

1. Gather all the ingredients.
2. Cut butter into 12 pieces.
3. Let sit at room temperature to soften.
4. Coat an 11×7-inch or other 2-quart baking dish with butter.
5. Arrange a rack in the middle of the oven.
6. Pre-heat the oven to 400-deg F.
7. Peel potatoes.
8. Cut into 1-in cubes.
9. Place the potatoes and salt in a large saucepan.
10. Add enough cold water to cover the potatoes by about an inch.
11. Bring to a boil over high heat.
12. Reduce the heat.
13. Simmer 10 to 12 min until the potatoes are very tender and can be easily pierced with a sharp knife with no resistance.
14. Drain.
15. Set aside until the potatoes are cool enough to handle but still warm.
16. Finely grate Parmesan cheese.
17. Pass the warm potatoes through a ricer or food mill into a large bowl.
18. Add the butter and 1/2 cup whole milk.
19. Mix well until combined and the butter is melted.
20. Pour 1 cup cold heavy cream into the bowl of a stand mixer fitted with the whisk attachment or use an electric hand mixer and large bowl.
21. Beat 3 to 5 min on medium-high speed to stiff peaks.
22. Stir 1/3 of the whipped cream into the potatoes.
23. Gently fold the remaining whipped cream into the potatoes with a rubber spatula.
24. Gently transfer the potatoes into the prepared baking dish.
25. Sprinkle the Parmesan over the potatoes in an even layer.
26. Bake until the potatoes are warmed through and the cheese is lightly browned, 20 to 25 min.
27. Let rest 10 min before serving.
28. Leftovers can be refrigerated in an airtight container up to 4 days.

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Notes:  The ultimate fast-and-fancy side dish.  They’re essentially fluffier, creamier mashed potatoes.  Chantilly cream, or crème Chantilly, is the French term for classic whipped cream. The cream gets folded into the potatoes before they bake, creating the most unbelievably light and fluffy texture.  There’s also a layer of golden brown, melted cheese on top.  Heavy cream is a common addition to mashed potatoes, but what makes this version different is that the cream is whipped before it’s added to the potatoes and no sugar is added.

Crème Chantilly / Chantilly Cream

INGREDIENTS

• 2 cup heavy cream, at least 35 percent milk fat, chilled
• 2 tbsp granulated sugar
• 1 tsp vanilla extract, pure

 

INSTRUCTIONS

1. Gather the ingredients.
2. Beat the heavy cream, sugar, and vanilla extract together in a large mixing bowl on high speed until soft peaks form.
3. Use as your recipe directs.
4. Chill any unused Chantilly cream.

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Notes:  When making whipped cream, all of the ingredients and equipment should be cold. If your kitchen is warm, place the bowl and beaters in the refrigerator for 15 to 20 min before beginning the recipe.  Also, make sure to keep the heavy cream in the refrigerator until ready to use.  The cream needs to be labeled as “heavy whipping cream” or “heavy cream” and have at least 35 percent milk fat to get a fluffy whipped cream.  Add some flavored liqueur to the cream mixture.  Some popular types to combine with whipped cream include amaretto, cassis, brandy, curaçao, Grand Marnier, Irish cream, and rum.  You can also try one of the many Italian cordial syrups used in coffee drinks.  A word of caution: Start adding the liqueur slowly, perhaps 1 tablespoon at a time, until you’ve reached the desired flavor.  A good Chantilly cream recipe is essential to every French kitchen.  This rich whipped cream infused with vanilla extract is a classic embellishment to French pastry, genoise cakes (sponge cakes), and tarts.

Oat ‘Cream’

INGREDIENTS

• 1.8 oz oats, old-fashioned, rolled
• 12 oz water, boiling
• 2 tsp oil, olive (EVOO)
  
• 1 pinch salt, sea

 

INSTRUCTIONS

1. Put oats into a heatproof bowl.
2. Cover with boiling water.
3. Set aside to soak for 30 min.
4. Pour the contents of the bowl into a blender.
5. Add olive oil and salt.
6. Blend until smooth.
7. Store in a sealed container in the refrigerator.
8. Use within seven days.
9. Shake well before use.

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Notes:  Oat cream is delicious mixed into coffee or tea as well as on desserts.  Makes about 10 oz.  Commercial varies are about $2.00/oz.

 

Lentil, Pea, or Soy “Milk”

INGREDIENTS

• 1.7 oz split peas, yellow/soy beans/lentils, dried
• 4 Dates, to sweeten, optional
• 2 tsp oil, olive (EVOO), to sweeten, optional
• 1tsp vanilla, extract, pure, optional

INSTRUCTIONS

1. Soak beans in at least 11 oz of water for 12 to 16 hours.
2. Drain.
3. Blend with 34 oz of fresh water for one to two mins.
4. Strain through a nut-milk bag or large piece of muslin into a large saucepan.
5. Bring to the boil.
6. Reduce to a simmer.
7. Cook for 25 min on a very low heat.
8. Allow to to cool.
9. Add dates, oil, and vanilla extract.
10. Blend with 27 oz of water for one min.
11. Strain again, thin if necessary with cold water.
12. Allow to cool.
13. Bottle.
14. Refrigerate.
15. Shake well before use.

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Notes:  These are something of an acquired taste so sweetening them with dates and vanilla is recommended.  Makes about a quart.

Basic Oat/Hemp/Rice/Seed/Nut “Milk”

INGREDIENTS

• 1.8 oz old-fashioned oats, hemp, brown rice, seeds, or nuts
• 4 dates, to sweeten, optional
• 2 tsp oil, olive (EVOO), to sweeten, optional
• 1tsp vanilla, extract, pure, optional

INSTRUCTIONS

1. Soak nuts overnight.
2. Drain.
3. Rinse.
4. Add dates, oil, and vanilla extract.
5. Blend with 27 oz of water for one min.
6. Pass through muslin, a nut-milk bag, or a very fine sieve.
7. Store sealed in the fridge for up to seven days.
8. Shake well before use.

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Notes:  These are something of an acquired taste so sweetening them with dates and vanilla is recommended.  Makes about a quart of milk.  You can use almond extract if you are making almond milk.

Homemade Vinegar Descaling Solution

INGREDIENTS

• 1/3 cup vinegar
• 2/3 cup of water

INSTRUCTIONS

1. Mix ingredients.
2. Place the cleaning solution into the machine water tank you are trying to clean.
3. Let it sit.
4. Run it through the normal coffee cycle (without any coffee).
5. Rinse the water tank well.
6. Add fresh clean water.
7. Run it through the cycle again to remove any aftertaste.
8. Repeat with fresh clean water.
9. Check the areas you are cleaning once finished.
10. Repeat the cycle if necessary.

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Notes:  Use this solution as a home remedy on any coffee machine or espresso maker.  It’s ideal to use vinegar as the best coffee stain remover for your coffee pot and for coffee spills on your clothing, too.  This solution can be used on the outside of the device, as well.  Commercial descaling liquid is about $5.20 per 14 oz.

Creamy Oat Milk

INGREDIENTS

• 1 cup oats, old-fashioned, rolled
• 1/4 cup cashews, raw, unsalted
• 4 cup water, cold
• 1 date, to sweeten, optional

 

INSTRUCTIONS

1. Add the oats, cashews, date, and water to blender.
2. Blend for 30 seconds.
3. Pour into a nut milk bag or cheesecloth over a bowl.
4. Gently twist the bag.
5. Squeeze out remaining milk once most of the liquid is drained.
6. Pour into a Mason jar with a lid.
7. Store in the fridge for up to 4 days.

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Notes: Oat milk has made it into the main stream just recently partly due to a company called Oatly. They are a Swedish company that started making oat milk in the 90s. Oat milk is incredibly nutritious and is a perfect alternative for milk. Another benefit of oat milk is that it is incredibly easy and affordable to make.  This recipe is great to use just like other plant milks but this milk can also be used in your frother for coffee or tea.

Japanese-Style Curry Powder

INGREDIENTS

• 8 tbsp cumin
• 3 tbsp turmeric
• 4 tbsp coriander
• 4 tbsp cardamom
• 2 tsp fenugreek
• 2 tsp nutmeg
• 2 tsp cinnamon
• 2 tsp allspice
• 1 tsp clove
• 1 tsp laurel

 

INSTRUCTIONS

1. Mix the powders together.
2. Store in an airtight container away from heat and light.

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Notes: Japanese curry is one of the best comfort dishes you can possibly imagine.  Unfortunately, the powder mix to make it is not always available if you live outside of Japan.  So here is a recipe for it that uses spices you are probably familiar with.  Japanese curry cubes bought at the supermarket often have additives and MSGs, so by making it yourself, you can avoid these artificial flavors and taste Japan’s authentic curry.  This makes a curry powder that is much milder than the Indian or Thai ones since there are no spicy ingredients such as hot pepper powder. F eel free to add some if you like your curry spicy.